PETIT FOURS
Provided by Food Network
Categories dessert
Time 3h45m
Yield about 75 bite-sized cakes
Number Of Ingredients 19
Steps:
- For the cake: Preheat the oven to 325 degrees F. Liberally spray an 18-by13-inch sheet pan with nonstick cooking spray and line it with parchment paper. Stack the lined sheet pan inside a second sheet pan, to avoid extra browning when baking.
- In a mixing bowl, add the flour, baking powder and salt and whisk to combine. Set aside.
- In a food processor, pulse together the almond paste, granulated sugar and honey. Pulse until well combined. Open the food processor and scrape the sides and bottom with a metal spoon to check that the almond paste is completely incorporated. Add the butter, 1 tablespoon at a time, pulsing to combine after each addition.
- Add the eggs one by one, pulsing until each is completely incorporated. After the last addition, scrape down the bowl and then pulse until the batter is completely smooth and slightly fluffy. Pulse in the flour mixture until blended.
- Spread the batter evenly in the prepared sheet pan. Bake until the cake is golden brown and springs back when gently poked, 15 to 20 minutes. Let cool completely.
- While the cakes are cooling, color the Royal Icing in the colors of your choosing and add each color to a pastry bag fitted with a #2 tip. Pipe tiny flowers on a piece of parchment by making small closed spirals in one color, then add leaves to either side in the other color. Set aside to set up and harden, about 1 hour.
- Remove the cake from the sheet pan and cut in half widthwise. Spread the jam on top of one half and top with the second half. Freeze for 10 minutes to set.
- Use a serrated knife to cut the cake into 1-inch squares. Place onto a parchment-covered sheet pan and freeze for at least 1 hour.
- For the coating icing: In the meantime, add the white chocolate chips to a heatproof bowl and set over a pot of simmering water (the bowl should sit above and not touch the water). Heat, stirring, until melted and smooth.
- Sift the confectioners' sugar into a separate large bowl. Stir in the hot water and corn syrup until smooth. Stir in the melted chocolate. If the icing is too thick (it should be pourable), add more hot water 1 teaspoon at a time. Use while warm; you can reheat it in the microwave if necessary as you are working.
- Put the little cakes on a wire rack fitted inside a sheet pan lined with parchment paper. Coat the cakes with the icing using a spoon and small offset spatula, or add icing to a pastry bag, snip the corner and use to coat each cake. Top each with a hardened royal icing decoration. Allow the icing to set up before transferring to a serving platter.
- In the bowl of an electric mixer fit with a paddle attachment, add the confectioners' sugar and meringue powder and beat to combine. Beat in 4 tablespoons of warm water to combine. Raise the paddle head to check the consistency of the icing; the icing should be thick and smooth but not dripping from the paddle. Add more water until the desired consistency is reached. (You can add slightly more water to achieve a flooding consistency icing to completely cover cookies. Use a stiffer consistency to pipe decorations and details.)
VALENTINE'S BROWNIE PETITS FOURS
I made this using my recipe#87925 which worked well you may use your own favorite brownie recipe or use boxed, remember to freeze the brownie hearts or squares before placing on the icing --- servings is only estimated it will depend on the size of cutters that you use --- Happy Valentines Day! :)
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 53m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees F.
- Line a 13 x 9-inch baking dish with foil extending the foil over sides of the pan.
- Grease only bottom of the foil.
- In a large bowl combine the brownie mix with oil, water and eggs; beat 50 strokes with a wooden spoon.
- Spread batter into greased foil-lined baking pan.
- Bake for about 28-30 minutes or until set (do not overbake!).
- Cool 1 hour in pan (or until completely cooled).
- Remove brownies from pan by lifting the foil.
- Place the unsliced brownies in the freezer; freeze for 30 minutes.
- Using a Valentines heart-shaped cookie cutter cut into heart shapes or using a knife slice into 1-1/4-inch squares or as desired.
- Return to freezer while preparing the icing.
- For the icing; in a medium saucepan melt the chocolate chips over very low heat, stirring constantly.
- Add in canned frosting and vanilla; mix to combine, then heat 1-2 minutes or until of desired coating consistancy, stirring constantly; remove from hea.
- To coat each heart or square with icing; place the brownie on fork over the sauce, spoon the icing over brownie, coating all sides except the bottom (if icing thickens heat over low heat until desired consistancy).
- Place on small flat sheet lined with wax paper.
- Repeat with all the brownie heart or squares.
- Place in refrigerator to firm up.
- Drizzle the tops of the cold squares with red decorator icing if desired.
Nutrition Facts : Calories 109.4, Fat 5.9, SaturatedFat 1.5, Cholesterol 10.6, Sodium 44.4, Carbohydrate 13.5, Fiber 0.2, Sugar 9.2, Protein 1.2
PETITS FOURS
This is a sponge cake that it is perfect for making petits fours. Dense yellow cake that can stand up to the process of being cut into small pieces, and iced individually. Decorate each little cake with a whole nut, some candied fruit, tiny candies, sprinkles or coconut.
Provided by courtney
Categories Desserts Cakes Yellow Cake Recipes
Time 1h30m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
- In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
- Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
- Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.
Nutrition Facts : Calories 69.6 calories, Carbohydrate 11.1 g, Cholesterol 26.2 mg, Fat 2.3 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 37.2 mg, Sugar 5.8 g
TEA PARTY 'PETIT FOURS'
Treat your guests to high tea and serve Tea Party 'Petit Fours.' They'll love brownie minis filled with lush COOL WHIP in these Tea Party 'Petit Fours'!
Provided by My Food and Family
Categories European
Time 30m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Fill each brownie with 1 tsp. COOL WHIP.
- Microwave chocolate and cream in microwaveable bowl on MEDIUM (50%) 2 to 3 min. or until chocolate is completely melted and mixture is well blended, stirring after 1-1/2 min. Spread over brownies.
- Top with candied violets. Refrigerate until glaze is firm.
Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 170 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 6 g, Protein 3 g
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BROWNIE PETITS FOURS RECIPE - PILLSBURY.COM
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Servings 48Total Time 2 hrs 30 minsCategory DessertCalories 130 per serving
- Heat oven to 350°F. Line 13x9-inch pan with foil, extending foil over sides of pan. Grease bottom only of foil. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread batter in greased foil-lined pan.
- Bake at 350°F. for 28 to 30 minutes or until set. DO NOT OVERBAKE. Cool 1 hour or until completely cooled. Freeze brownies 30 minutes.
- Remove brownies from pan by lifting foil. Cut into 1 1/4-inch squares. Return to freezer while preparing icing.
- In medium saucepan, melt chocolate chips over very low heat, stirring constantly. Add frosting and vanilla; mix well to combine. Heat 1 to 2 minutes or until of desired coating consistency, stirring constantly. Remove from heat.
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- In a medium saucepan melt and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; cool.
- Preheat oven to 350 degrees F. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Grease foil; set aside. In a small bowl stir together bourbon and coffee granules; set aside.
- Stir sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla and bourbon mixture.
- In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Spread batter evenly in the prepared baking pan.
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