Orange petit fours

1. Preheat the oven at 190°C (th. 6/7). Break the eggs in a bowl. Add 125 g of caster sugar and place the bowl into a bain-marie. Whisk until you get a white mixture that doubled in volume. Remove from the bain-marie and continue to whisk until it has completely cooled. Sieve the flour and salt over the bowl. Mix gently with a wooden spatula. Grease a large rectangular mould with butter and sprinkle with flour. Pour the batter and bake for 20 minutes. Remove from the oven and unmould onto an oven grill and leave to cool.

2. Brush the oranges under warm water, dry and grate the zest. Pour 5cl of water in a pot and add the rest of the caster sugar. Mix until the sugar dissolves and bring to a boil. Pour the rest of the zest in the syrup and leave to simmer for 15 minutes over low heat. Remove from heat and leave the orange zest to cool in the syrup.

3. Squeeze the juice of 2 oranges and squeeze the third one in another container, and add in the icing sugar, mix and set aside. Cut the sponge cake into thick pieces and soak into the first juice.

4. Using a cookie cutter f about 4cm in diameter, cut small discs in the sponge cake. Spread a fine layer of orange glaze on each disc. Leave to harden. Flip the piece over and spread with orange marmalade. Place the second disc on top.

5. Drain the zest and decorate the petits fours. Serve.

Photo credit : Sucré Salé