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gluten-free petits (fours) fleurs

*sponsored post* Cake Boss Baking Gluten-Free Petits-Fleurs

gluten-free petits (fours) fleurs[box type=”info”]This post is made possible by Cake Boss Baking. Sponsors like them help me offset the costs of maintaining the site. I only work with brands who I trust and would use in my kitchen with or without sponsorship.[/box]

Let’s take a break from our gluten-free cupcakes for a hot second. We all know they are pretty awesome. But we can do better. Or at least different. And you can still win any office food event without them. (Because we all know that office food events are a contest and contests are made for winning).

gluten-free almond genoise cakes with apricot glaze and poured fondant

I really love almond paste. I will eat almond paste straight from the can. Sugar and almonds. I mean, it is almost just an unbaked macaron, right? And marzipan. Candy made from almond paste and either rolled over a cake like fondant or shaped into little fruits. Macarons. Dacquoise. Almonds and fancy, high-fallutin’ pastry go hand in hand.

Like in petits fours.

Often a genoise with jelly filling and a marzipan or jelly glaze and poured fondant. Fussy little mini layer cakes. (Ok, a petit four can be any individual size treat, but the most common is the mini layer cake kind).

But we don’t want to be too fussy. So we’re going to use flower cakelette pans from Cake Boss Baking to make flowers. We’re going to call them fleurs because we want people to think we are fancy pants.

gluten-free petits (fours) fleurs: almond genoise, apricot glaze and poured fondant

We’re going to make a poured fondant. If you have a food processor, it is easy peasy. And there is none of the precision that piping buttercream rosettes required. It is dump & done.

You’ll end up with a lovely little set of cakelettes. The delicate flavor of almonds dances with the apricot and fondant. And they are light little cakes of delight.

And if you use this lovely little pan, your cakelettes will be little flowers, or petit-fleurs. The pan is non-stick and heavy duty – perfect for any kind of cake you can throw at it. (But this is clearly the best cake you can…)

win a cakelette pan from cake boss


A giveaway you say?

Fo sho! The folks over at Cake Boss Baking are giving away one of their Flower Cakelette Pans so you can make your own Gluten-Free Petits Fleurs.

Make sure you check out Cake Roulette this Saturday, Spetember 28, 2013 at your local Michael‘s store from 10-12 noon for a chance to win more prizes and get recipes from their team.
a Rafflecopter giveaway

It must be a Throwback Thursday!

Remember when I met Buddy? (aka the Cake Boss) I got a special sneak peek back at the Home & Housewares Show in Chicago. He was super gracious to stop for a photo.

I loved all the different items in the line, from the pans to the bowls and accoutrements (including some pretty clever spatulas that say things like “addicted to dessert”).

Gluten-Free Petits Fleurs
Recipe Type: Dessert
Cuisine: American
Author: Mary Fran Wiley
Prep time: 2 hours
Cook time: 25 mins
Total time: 2 hours 25 mins
Serves: 9
These are a play on a traditional petit four. Almonds, apricots and poured fondant make these gluten-free cakelettes cake both simple and elegant.
  • For the gluten-free cakelettes
  • 85 grams (6 tablespoons) unsalted butter, softened
  • 175 grams (1¼ cups) gluten-free cake flour (143g high-quality all-purpose gluten-free flour + 4 tablespoons (32g) cornstarch)
  • 4 grams (3/4 teaspoon) baking powder
  • 1 gram (1/4 teaspoon) baking soda
  • 1/4 teaspoon salt
  • 200 grams (1 cup) sugar
  • 130 grams (1/2 cup) almond paste**
  • 4 large eggs, separated
  • 1/2 teaspoon vanilla extract
  • 1/2 cup whole milk
  • Glaze
  • 1/2 cup apricot jam, melted
  • For the poured fondant
  • 500 grams (2 1/2 cups) sugar
  • 115 grams (1/3 cup) corn syrup
  • 1/2 cup (120 ml) water
  • 1/2 – 3/4 cup simple syrup (if you don’t have any, make your own with 1 cup sugar and 1/2 cup water brought to a boil and cooled.)
  • 1/2 teaspoon vanilla extract
  • Food coloring (optional)
Start the fondant
  1. In a mall sauce pan, boil together the sugar, corn syrup and water until they hit 238 degrees Fahrenheit.
  2. Pour into the bowl of a food processor and let cool until the temperature drops to 140 degrees.
  3. Turn on the processor and blend until the mixture turns to a smooth, creamy white (about 2 minutes).
  4. Transfer to the bowl of a double boiler.
Bake the cakelettes
  1. Preheat oven to 350 degrees. Grease & flour your cakelette pan Sift flour, cornstarch, baking powder, baking soda, and salt into a large bowl; set aside.
  2. Put 3/4 cup sugar and the almond paste into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter; mix until pale and fluffy, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl; set aside.
  3. Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.
  4. Fill the cake wells 2/3 full (I used 2 scoops with a standard cupcake scoop). Bake for 20-25 minutes. Cakes should be a light golden brown and should spring back when tapped lightly or a cake tester should come out clean when inserted. Invert over a wire rack immediately. Re-grease the wells and fill with the remaining batter and bake as before.
Decorate the cakelettes
  1. When cakes are cool, heat the apricot jam and strain. Discard the chunks and brush the cakes with the sticky syrup. Place on wire racks over rimmed baking sheets and set in the freezer while you warm the fondant.
  2. Add 1/2 cup simple syrup to the fondant and heat over gentle heat. (You don’t want the temperature to get over 110 degrees Fahrenheit). Heat and add syrup extra simple syrup until the fondant becomes just pourable. It needs to be thin enough pour and drip down the sides. If it is too thick, it won’t look delicate and will instead be a gloopy mess.
  3. Add your vanilla and food coloring (if using).
  4. Remove your cakes from the freezer and pour the fondant over the cakes. If it does not pour easily, add a little more simple syrup and re-warm. You can use a spatula to nudge the fondant over the edges of the cakes.
  5. If desired, top with sprinkles or other decorations while the fondant is still warm. Let cakes cool before serving.
  6. Cakes will keep for about 3 days once covered.
*I use Cup4Cup gluten-free all-purpose flour, and you can just use it for the full amount, but the result with the added cornstarch will be a slightly lighter cake.[br]**Make sure your Almond Paste is gluten-free. Some brands are not.


apricocious gluten free trail mix

Snack it to me: Apricocious Snack Mix

This post is part of Snack It To Me – recipes for my favorite snack mixes. The posts are: Fairy Berry Gluten-Free Trail MixSour Patched Gluten-Free Trail MixCherry Cordial Gluten-Free Snack MixMango Lassi Trail MixApricocious Gluten-Free Trail Mix, Raisinably Delicious Snack Mix, Happy Endings Trail Mix, My go-to prepared snacks.

apricocious gluten free trail mix

Ladies and gentlemen, this is Snack mix number 5.

A little bit of Apricot in my life,
A little bit of Almonds by my side.
A little bit of Chocolate’s all I need,
A little bit of mixing’s what I see.
A little bit of fruit dried in the sun,
A little bit of munching all night long.
A little bit of trail mix here I am,
A little bit of you makes me your fan!
Snack mix number five.

It has long been public knowledge that I have terrible taste in music. You are lucky there wasn’t a Backstreet Boys song that worked here, because then I might have tried to re-write the whole song and not just the chorus that I am sure is now stuck in your head. (It’s been in my head since I wrote “Snack mix number 5 is here.”)

Apricots are a persnickety fruit. I have bought them one too many times at the grocery store, excited because they are finally in season, only to get home and be disappointed because they are mealy or, even worse, bland. You know the moment when you take a bite and you have the heartbreaking realization that the fruit tastes like a shadow of itself? Yeah. I really hate that.

Which is why dried fruit is great. All the delicious apricot-y goodness is concentrated into a little pocket of joy. Add some almonds and a wee bit of white chocolate for good measure and you, my friend, will not be hangry when you get stuck on the CTA when they are rerouting your communte and messing with your dinner schedule. Instead, you will queue up an episode of Doctor Who and munch away, pleased with yourself for being a grownup and thinking a head. (You don’t need to tell anyone that you forgot that it was buried in the depths of your purse, your secret is safe with me).

Someday soon this flavor combo might be reincarnated as a cookie. Or a muffin. But for now, instant gratification is what it’s all about.

Apricocious Snack Mix (A gluten-free trail mix)

Recipe Type: Snack
Author: Mary Fran Wiley
Prep time: 5 mins
Total time: 5 mins
Serves: 4
No volume measurements are here because these are meant to be imprecise and easy. Either add each ingredient to the same bowl while it is on your kitchen scale, or just go ahead and wing it. With these ingredients you can’t go wrong.
  • 150 grams (3 handfulls) dried apricots
  • 150 grams (2 handfulls) almonds (I used blanched, but you can use roasted and salted here for a sweet & salty take on this mix)
  • 75 grams (really this is how much you want – i wanted one piece of chocolate for every 2-3 apricots) white chocolate callets or chips
  1. Place a medium mixing bowl on a kitchen scale and tare (zero) it.
  2. Add each ingredient, weighing as you go. This recipe doesn’t need you to measure them out first.
  3. Mix to combine.
  4. Store in an air-tight container for up to one month.


Ratio Rally: Pâte à Choux pt. 2

gluten free ratio rally logoIf you missed part 1 of my recipes for this month’s ratio rally, you can find it here.

A Marillenknödle is a southern German and Austrian treat made with apricots (Marille) and wrapped in either choux pastry or a potato dough. I wanted to be adventurous, so I added some crystalized ginger chips to the inside and made a cardamom sugar breadcrumb to dust the outside. The sweetness of these depends on the sweetness of your apricots. But they taste like summer should.

I made the regular choux for some chai cream puffs, and they turned out fantastically. My apricot dumplings on the other hand, were a bit more frustrating. I used the same basic choux dough, but all I had was a sticky mess. I did some googling, and although wikipedia and tons of other sites said that choux is used in making Marillenknödle, almost all of the recipes that I could find were ones that used cheese and were not actual choux. Braving it and thinking that maybe wikipedia was right (and all the sites that said that choux was used to make these), I kept looking. Then, I found a blog in French & German where the poster had the same problem: the dough stuck more to her hands than the apricots. Solution: dip your hands in cold water before making each dumpling. It worked like a charm – as long as I didn’t have too much dough.marillenknodel

I made a second batch after figuring out that researching a French pastry term with a German delicacy was going to fail me, I started looking in German, found the correct name for the dough Brandteig. Some German YouTube videos and 20 recipes later, I had it figured out.

Gluten Free Marillenknodel
#ratingval# from #reviews# reviews
Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 45 mins
Cook time: 10 mins
Total time: 55 mins
Serves: 8
  • 8 oz (by weight) whole milk
  • 4 oz (1 stick) butter
  • 1.2 oz sorghum flour
  • 1.2 oz brown rice flour
  • 8 oz tapioca flour
  • 8 oz sweet rice flour
  • 4 eggs
  • 4 oz ricotta, strained to remove extra whey
  • 1/4 teaspoon xantham gum
  • 1/2 teaspoon salt
  • 8 sugar cubes
  • chopped crystalized ginger
  • 8 apricots
  • 1 1/2 cups gluten free bread crumbs
  • 1/4 cup sugar
  • 4 T butter
  • 1 teaspoon cardamom
  1. Melt the 4 T of butter in a skillet and add the bread crumbs. Toast until golden and fragrant (about 5 mintues). Mix with 1/4 cup sugar and the cardamom. Set aside.
  2. Slice each apricot along the slit (halfway around) and remove the pit.
  3. Fill the holes with a sugar cube & a few bits of crystalized ginger.
  4. Whisk flours, cardamom & xantham gum together.
  5. Boil milk, butter & salt.
  6. Reduce heat to medium and add the flour all at once.
  7. Stir until ingredients start to pull away from the sides of the pot. Remove from heat & put in the bowl of a stand mixer.
  8. Add eggs one at a time, incorporating each one before adding the next one.
  9. Add in the ricotta & mix well.
  10. Chill the dough for at least an hour.
  11. Bring a large pot of water to a boil.
  12. Get a bowl of cold water out.
  13. Dip your hands in cold water and wrap the choux around your apricots. Dipping your hands between each dumpling. This prevents sticking.
  14. Drop the dumplings in boiling water and cook for 5-10 minutes.
  15. Drain the dumplings on a slotted spoon.
  16. Roll them in sugar & toasted bread crumbs once the majority of the water has dripped off.
  17. Serve warm.
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