CHOCOLATE RASPBERRY PETIT FOURS
This one may have it, hands down! I am practically sure, my friend, Judy is going to decide that we should try all the Godiva DECADENT chocolate and raspberry recipes she has asked me to find. How much fun, and I get to lick the bowls. Ha! This is for a dinner party she is going to have in Nov. So we have enough time to make a few. Wow! Good thing she has a large family! Approximate times have been posted. It takes 2 hrs. and 30 minutes prep time, plus baking and cooling times.
Provided by Manami
Categories Dessert
Time 8h50m
Yield 48 serving(s)
Number Of Ingredients 16
Steps:
- MAKE RASPBERRY PUREE:.
- Thaw 1.5 packages frozen raspberries. Press berries berries through a fine-mesh strainer, using a rubber spatula. (Yield approximately 1-1/2 cups puree).
- MAKE THE RASPBERRY SPONGE CAKE:.
- Preheat oven to 350ºF. Butter 15"x10" jelly roll pan. Line the bottom of the pan with parchment paper and butter the paper.
- Sift flour, baking powder, and salt. Set aside.
- Mix 2/3 cup Raspberry Puree and butter in a small saucepan. Heat to a boil over medium heat. Stir in the Chambord and remove from heat.
- Place eggs, sugar, and vanilla extract in large mixing bowl.
- Beat with electric mixer at high speed about 5 minutes or until thick and lemon-colored. Lower to medium speed and very carefully pour the hot Raspberry Puree into egg mixture, beating well.
- Add the flour mixture, beating on low speed until incorporated. Spread batter in prepared pan.
- Bake for 12-15 minutes or until cake springs back when lightly touch. Cool the cake in the pan for 5-10 minutes.
- Invert onto a wire rack and peel off the parchment papaer. Cool completely.
- MAKE THE RASPBERRY GANACHE:.
- Heat the cream and 2/3 cup Raspberry Puree in a medium saucepan over medium heat to a boil, stirring occasionall. Remove from heat.
- Add chopped chocolate and stir until melted and smooth. Stir in the Chambord. Pour into jelly roll or baking pan.
- Cover with plastic wrap and let it stand at room temperature until cooled and thickened, about 1 to 2 hours. (The Raspberry Ganache can be made ahead and refrigerated until needed. Bring ganache to room temperature or gently reheat until spreadable.).
- ASSEMBLE THE PETITS FOURS:.
- Cut cake in half crosswise, making two 10"x7.5" rectangles.
- Spread 2/3 cup Raspberry Ganache over one layer. Top with second layer.
- Wrap cake in plastic wrap and freeze until firm, about 1 hour.
- Cut cake into 1" squares. Place half the cake squares on a wire rack set over baking sheet.
- Freeze remaining cake squares.
- Place the Raspberry Ganache in a 4 cup microwave-safe measuring cup with a pouring spot. Microwave on medium(50%) for minute. Stir until smooth. (Ganache should be thin enough to pour.).
- Slowly drizzle the ganache over each petit four, coating all sides evenly. Return any ganache on baking sheet to measuring cup.
- Repeat melting and pouring the ganache over cakes until each petit four is coated. Repeat with remaining cake squares.
- Chill petit fours in the refrigerator for 15 minutes.
- DECORATING THE PETITS FOURS:.
- Place Solid Ivory into small microwave-safe cup. Microwave on medium (50%)for 1 minute. Stir until smooth.
- Tint pink with red food coloring. Spoon into parchment cone, pastry bag, or teaspoon and drizle petits fours with melted pink icing.
- Refrigerate at least 1 hour to set decoration. Let stand at room temperature for 30 minutes before serving.
PETIT FOURS
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 2h30m
Yield about 108 (1 by 1-inch) squares
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Brush 3 (12 1/2 by 9-inch) rimmed baking sheets (otherwise known as quarter sheet pans) with melted butter. Line the pans with parchment paper, leaving a few inches of overhang on opposite sides. Butter the top of the parchment paper as well, then set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste and sugar on medium speed until well combined, about 5 minutes. Add the almond extract. Roughly cut the room temperature butter into pats and gradually add to the almond paste-sugar mixture. Beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl if needed. Add the eggs, 1 at a time, beating to combine after each addition. Add the flour and salt and beat until just combined.
- Divide the batter evenly among the prepared baking sheets, about 2 1/4 cups each sheet, smoothing the batter out with an offset spatula. Gently tap the baking sheet on the table to remove any air pockets in the batter. Air pockets will cause holes in the baked cake and give a ragged look to the finished product. Bake until just set, but not browned, 15 to 20 minutes. Give the baking sheets a turn halfway through baking, after about 8 minutes, for even baking, if needed, but don't worry too much because we're covering the cakes. Test with a toothpick or skewer and if clean, remove from the oven and transfer to wire racks to cool.
- To make the jam easier to spread and to prevent tearing the cake, puree the raspberry jam in a food processor. Line a baking sheet with parchment paper. Turn 1 cake layer out onto the lined baking sheet. Spread half of the raspberry jam in an even layer over the cake. Carefully flip the cake out of the baking sheet and top with a second cake layer. Spread with the remaining jam. Carefully flip the final layer out of the baking sheet and top the cake. Place a piece of parchment paper over the final layer and top with a second baking sheet. Weigh down with 2 large (28-ounce) cans. Chill in the refrigerator for at least 1 hour and up to overnight.
- Remove the cake from the refrigerator and cut into 1-inch squares. Place onto a wire racks over at least 2 baking sheets, leaving at least 1-inch between each cake piece.
- Place each of the tinted royals icings in a heatproof bowl set over a pan of simmering water, with the bottom of the bowl not touching the water, until pourable. You should have about 8 cups total. You'll be using about 1 heaping tablespoon icing on each. Carefully place a cut cake on a chocolate fork/dipper (or a small fork). Place the cake over the icing and spoon the icing onto the cake. If the cake drops into the icing, carefully pick it up with your spoon and place back onto your fork/dipper. Place back onto the wire rack using another dipper or fork to slide onto the wire rack. Top with decorative dragees, as desired. Repeat with the remaining icing and cakes. Alternately, for each tinted frosting, set 3 cooling racks over baking sheets and divide the cut cake pieces evenly among the racks. Pour the tinted frosting slowly over the cake pieces. If you need extra frosting, just remove the cooling rack, scrape the excess frosting from the baking sheet, melt or microwave until pourable and touch up any area that the frosting didn't coat the first time. Let stand until set, about 30 minutes at room temperature or cover and place in the refrigerator for up to 1 week until ready to serve.
- Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
- Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
- Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.
- In a large heatproof bowl, combine 1 1/4 cups plus 1 tablespoon water, corn syrup and almond extract. Once incorporated, slowly whisk in the sugar until fully combined. Alternately, slowly mix together in a stand mixer and transfer to a heatproof bowl prior to icing cakes.
- Divide the icing into 3 heatproof bowls. To make a pale green color, add a little less than 1 drop green food coloring to the first bowl. To the second bowl, add 1 drop purple coloring for a lavender color. And leave the final bowl white, or add another color, as desired.
CHOCOLATE AND RASBERRY PETIT FOURS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place chocolate in a metal bowl. Bring cream to a boil in a small, heavy saucepan and pour over chocolate. Let stand for 3-5 minutes then stir until smooth. Add port, stirring to combine. Remove half the chocolate mixture to a separate bowl, cover loosely with plastic wrap and place bowl in a larger bowl filled with ice to chill just until mixture reaches spreading consistency.
- Spread about a teaspoon of chocolate mixture onto the bottom of a cookie. Nest three raspberries in the chocolate, pressing gently to adhere. Drizzle with some of the still-warm chocolate mixture and let stand until firm.
VANILLA PETITS FOURS WITH RASPBERRY FILLING AND MARZIPAN
Provided by Sarah Kagan
Categories Berry Egg Dessert Bake Vanilla Cognac/Armagnac Jam or Jelly Pastry Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 45 petits fours
Number Of Ingredients 24
Steps:
- For genoise:
- Preheat oven to 350°F. Butter pan and line bottom with parchment paper, leaving a 2-inch overhang on each end. Butter paper.
- Make brown butter: Line a fine-mesh strainer with cheesecloth. Melt 1/2 cup butter in a heavy-bottomed saucepan over medium-low heat. Watch carefully and do not stir. Eventually, bubbling noise will quiet and solids will drop to bottom of pan. When solids have turned dark brown, remove butter from heat and strain through cheesecloth into a medium bowl. Cool to lukewarm.
- In the metal bowl of standing mixer, whisk together eggs and sugar. Set bowl over a saucepan of simmering water and whisk constantly until sugar is dissolved and mixture is quite warm (about 3 minutes). Remove bowl from heat and lock back into mixer base. Using whisk attachment, beat at high speed until mixture has tripled in volume and cooled to room temperature, about 7 to 10 minutes.
- While eggs are being beaten, sift flour and salt into a medium bowl and set aside. Stir vanilla into brown butter and set aside.
- When eggs have tripled in volume, turn off mixer. Sift one third of flour mixture over eggs and fold in gently but thoroughly. Sift and fold in remaining flour mixture, half at a time.
- Stir 1 cup of batter into butter-vanilla mixture. Quickly fold butter mixture into remaining batter until just combined.
- Pour batter into prepared pan, spreading evenly with a rubber spatula. Bake in middle of oven until top is browned and cake shrinks away from sides of pan, about 15 to 20 minutes. Invert onto a rack, peel off parchment paper, and cool. Cake can be made and cooled 1 day ahead and kept, covered, at room temperature.
- For cognac syrup:
- In a small saucepan bring water and sugar to boil over moderately high heat, stirring occasionally until sugar is dissolved. Remove from heat and stir in cognac. Syrup may be made 1 week ahead and chilled, covered. Bring to room temperature before using.
- For assembly:
- Stir jam in a small saucepan over moderately low heat until hot and thinned. Pass through a fine-mesh strainer to remove seeds.
- Using a long serrated knife, cut cake into quarters. Cut each quarter horizontally into 2 very thin layers, for a total of 8 layers. Place 1 layer cut-side up on work surface. Brush lightly with syrup.
- Spread with a thin layer of jam. Top with a second layer, cut-side down, and apply syrup and jam in same manner. Add 2 more layers, both cut-side down, in same manner. Repeat to create a separate stack of 4 layers.
- Knead marzipan (before unwrapping) for a few seconds to warm and soften. Unwrap, press into a disk, and dust with confectioner's sugar. Dust a board and rolling pin with confectioner's sugar. Roll out marzipan to an 8- by 20-inch rectangle and cut into 2 8- by 10-inch rectangles.
- Carefully lay 1 rectangle of marzipan over 1 cake stack, smoothing top. Use a paring knife to neatly trim edges of marzipan flush with edges of cake. If sides of cake are not even, trim them as well. Repeat with other marzipan rectangle and other cake stack. Chill cakes 1 hour.
- Using a long serrated knife warmed in hot water and dried, cut cakes into 1 1/2-inch squares. Use a gentle sawing motion to cut through marzipan layer, then press down to cut through cake. During cutting process, frequently wipe knife with a hot, damp cloth and dry thoroughly.
- For decoration:
- Make simple syrup: In a small saucepan bring water and sugar to boil over moderately high heat, stirring occasionally until sugar is dissolved. Remove from heat and keep warm. Place fondant in a metal bowl and attach a candy thermometer to side of bowl. Set over a pan of barely simmering water and stir gently. Do not let fondant get over 105°F, or it will lose its shine. When fondant starts to warm, stir in simple syrup, 1 tablespoon at a time, until mixture is thin enough to pour easily. Turn off heat, but leave bowl over water.
- Place a petit four on a fork and hold above fondant. Use a large spoon to pour fondant over cake until completely covered. Scrape bottom of fork against rim of bowl to remove excess fondant, then use a second fork to gently slide petit four onto a wire rack.
- Repeat with remaining petits fours. (Stir bowl of fondant regularly to prevent a crust from forming. If fondant begins to thicken during dipping process, rewarm over pan of simmering water, taking care not to overheat.) Cool petits fours 20 minutes.
- While petits fours are drying, prepare royal icing according to package instructions. Transfer half of icing to a medium bowl. Add pink coloring, a very small amount at a time, and mix with a spoon until icing is evenly pink. Tint remaining icing pale green in same manner. Fit one pastry bag with #101 tip and fill with pink icing. Fit other bag with #1 tip and fill with green icing.
- When petits fours are dry, pipe a pink rosebud on each. To make first petal of rosebud: Position #101 tip with wide end touching surface of cake, thin end raised at a 45-degree angle and pointed slightly to the left (about 10 o'clock). Squeeze and pivot the tip (thin end should travel around thick end to about 2 o'clock) to form a fan. Continue squeezing as you raise tip slightly off surface of cake and move it toward you and to the left (ribbon of icing should fold over itself). Stop squeezing and pull away.
- To make second petal of rosebud, start with tip tucked to left of inside edge of first petal, wide end down. Squeeze as you lift tip and move it toward you and to the right (ribbon of icing will curve up and over first petal). When you've covered bottom of first petal, stop squeezing, touch surface of cake, and pull away. Pipe rosebuds on remaining petits fours in same manner.
- Add green sepals and calyx to each bud. To make sepals: Position #1 tip just below rosebud and pipe 3 short lines up onto bottom of bud (1 line in the middle and 1 on either side). Lines should start from same spot just below bud.
- To make calyx: Insert tip into point where sepals converge just below rosebud. Squeeze for a moment, letting icing build up, then pull away 1/8 inch and stop squeezing.
- Once assembled, petits fours can be kept, covered, at room temperature for 2 days. Keep dry - fondant will melt if exposed to moisture. Do not refrigerate.
- *Available at baking supply stores and from New York Cake, 800-942-2539.
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From sugarsaltmagic.com
CHOCOLATE-RASPBERRY PETITS FOURS RECIPES | ARIA COOKING
1/3 cup seedless raspberry jam; 1 tablespoon raspberry liqueur (optional) 1 (15-ounce) container pourable milk chocolate frosting (we tested with Betty Crocker) 1/2 cup white chocolate morsels; Chocolate-Raspberry Petits Fours Nutrition Facts: • Diet: • Calories: 281.40 • Fat: 297.80 • Carbs: 245.17 • Protein: 51.74 • Cholesterol ...
From ariacook.blogspot.com
From ariacook.blogspot.com
CITRUS SPICE BAKERY: CHOCOLATE RASPBERRY PETITS FOURS
Painstakingly tested recipes, innovative baking techniques, and the very best ingredients set them apart. Premium chocolates, Madagascar vanilla beans, real butter, fresh fruit, and premium toasted nuts. Everything I make is from scratch, including my fondant, sugar paste and modeling chocolate. Tuesday, October 8, 2013. Chocolate Raspberry Petits Fours I came upon a …
From citrusspicebakery.blogspot.com
From citrusspicebakery.blogspot.com
EASY PETIT FOURS RECIPE - TABLESPOON.COM
Prepare ganache. Heat cream in a double boiler. When hot, add the white chocolate. Stir until melted and shiny. Set aside to cool. 2. Cut end pieces off the pound cake and cut into 12 equal slices - each should be about 1/4 inch thick. 3. Cut shapes out, out of the pound cake slices with a 1 inch square cookie cutter.
From tablespoon.com
From tablespoon.com
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