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.)
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
PETITS FOURS CHRISTMAS PRESENTS
My family and friends loves it and they wanted me to gathering them again this year. It is so easy and simple to make them. They are so delicious and moist and sweet.
Provided by Lisa Johnson
Categories Cakes
Time 2h45m
Number Of Ingredients 14
Steps:
- 1. In a large bowl, beat eggs and egg yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Combine flour and baking powder; gradually add to egg mixture with milk and butter, beating well after each addition. (Batter will be thick). Spread evenly into a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Freeze cakes. In a large saucepan, combine the sugar, water and cream of tartar. Bring to a boil, without stirring, until a candy thermometer reads 226°. Cool to 100°; beat in confectioners' sugar until smooth. Keeping glaze warm, dip cake squares into glaze with a two-tine fork, allowing excess to drip off. Place on wire racks over waxed paper. Add hot water, 1 teaspoon at a time, if glaze becomes too thick. Let dry completely. Decorate with frosting and sprinkles. Yield: 70 petit fours.
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.
More about "christmas petits fours recipes"
LEMON BERRY PETIT FOURS (FOR BEGINNERS!) - SALLY'S BAKING …
Web May 6, 2019 Topped with a simple white chocolate garnish, this petit four recipe is easy and approachable. See video in blog post for a …
From sallysbakingaddiction.com
4.4/5 (14)Category Dessert
From sallysbakingaddiction.com
4.4/5 (14)Category Dessert
- Preheat oven to 325°F (163°C). Grease a 12×17 inch half sheet pan, then line with parchment paper. Pan size is imperative. This batter won’t fit into anything smaller. Likewise, the cake would be too thin if baked in larger pans.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. Add the cream cheese and beat on high speed until completely smooth and combined, about 1 minute. Add the sugar and beat on high speed until combined, about 1 minute, then add the sour cream and vanilla and beat on high speed until combined and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula.
- On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. Careful not to overmix after the eggs have been added. Once the 6th egg is combined, stop the mixer and add the cake flour, baking powder, and salt. Beat on medium speed *just* until combined, then beat in the lemon juice. Try not overmix. Using a rubber spatula or sturdy whisk, give the batter a final turn to make sure there are no lumps at the bottom of the bowl. The batter will be thick and creamy.
- Pour/spoon batter evenly into prepared pan. Bang the pan on the counter once or twice to bring up any air bubbles. Bake for 26-31 minutes. Use a toothpick to test for doneness. Once it comes out completely clean, the cake is done.
THE EASIEST PETIT FOURS RECIPE - DELISHABLY
Web Drip the warm jelly glaze from the tip of a spoon over the top and sides of each petit four in a thin, even layer, allowing any excess to drip through …
From delishably.com
Estimated Reading Time 7 mins
From delishably.com
Estimated Reading Time 7 mins
CHRISTMAS PETIT FOURS | TASTY KITCHEN: A HAPPY RECIPE …
Web Dec 7, 2009 Description Show stopping holiday petit fours! Ingredients 1 box (12 Oz. Box) Oreo Cakesters 1 box (24 Oz. Box) Wilton Fondant 1 …
From tastykitchen.com
5/5 (1)
From tastykitchen.com
5/5 (1)
CHRISTMAS PETITS FOURS RECIPES - GREAT BRITISH CHEFS
Web Christmas petits fours 87 Recipes | Page 1 of 11 Lavender and honey macarons by Graham Hornigold Love Heart macarons by Graham …
From greatbritishchefs.com
Estimated Reading Time 40 secs
From greatbritishchefs.com
Estimated Reading Time 40 secs
CHOCOLATE PETITS FOURS RECIPES - GREAT BRITISH CHEFS
Web 56 Recipes | Page 1 of 7 Passion fruit and white chocolate petits fours by Martin Wishart Rose scented chocolate truffles by Karen Burns-Booth Mini chocolate mousse tarts by Urvashi Roe Chocolate mendiants by Louise …
From greatbritishchefs.com
From greatbritishchefs.com
CLASSIC ALMOND PETIT FOURS - WITH VIDEO - BAKING SENSE®
Web Feb 27, 2023 Preheat the oven to 350F. Line a half sheet pan with parchment paper or butter and flour the pan. Cream the almond paste until softened and smooth. With the mixer running, add the butter and mix on …
From baking-sense.com
From baking-sense.com
PETIT FOURS - PREPPY KITCHEN
Web Apr 29, 2021 HOW TO MAKE PETIT FOURS 1. Cream the butter and sugar in your stand mixer until light and fluffy. Then, add the cream cheese and add in one egg at a time …
From preppykitchen.com
From preppykitchen.com
PETITS FOURS RECIPES - BBC FOOD
Web More petits fours recipes Gingernut sandwich cookies by Frances Quinn Cakes and baking Mini gooseberry Bakewell tarts by Holly Bell Cakes and baking Chocolate …
From bbc.co.uk
From bbc.co.uk
PETIT FOURS RECIPE | LAND O’LAKES
Web STEP 1. Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside. STEP 2. Combine flour, baking powder and salt in bowl. Set aside. STEP 3
From landolakes.com
From landolakes.com
CHRISTMAS PETIT FOURS TUTORIAL - MY CAKE SCHOOL
Web Dec 1, 2014 Classic Petit Four Glaze: INGREDIENTS 9 cups sifted confectioners’ sugar (sift then measure) (945 g) ½ cup (164 g) light corn syrup ½ cup water 1 teaspoon clear …
From mycakeschool.com
From mycakeschool.com
CHRISTMAS PETITS FOURS - BIGOVEN.COM
Web Cut frozen poundcake into 1-inch slices and then cut slices into quarters. Arrange cake pieces about 1-1/2 inches apart on a wire cake rack set on waxed paper or a cookie sheet.
From bigoven.com
From bigoven.com
PETIT FOURS - SUGAR SPUN RUN
Web Jul 26, 2022 Heat about 2-3” of water over medium-low heat in a medium-sized saucepan and bring to a simmer. In a medium or large heat-proof bowl that fits snuggly over your …
From sugarspunrun.com
From sugarspunrun.com
CHRISTMAS PUD PETIT FOURS | QUICK CHRISTMAS BAKING RECIPE
Web Break the Christmas pudding up in a bowl and add the melted dark chocolate and nutmeg. Stir until it’s well combined and comes together in a sticky ball. Wet your hands and roll …
From thehappyfoodie.co.uk
From thehappyfoodie.co.uk
9 BEST PETIT FOURS RECIPES - WHAT ARE PETIT FOURS - PARADE ...
Web Mar 2, 2021 How to Make Petit Four Cakes The simplest method of making petit four cakes is to bake cake batter in a large sheet pan and then once baked and cooked, the …
From parade.com
From parade.com
PETIT FOURS RECIPE - PAULA DEEN
Web Arrange the pound cake cubes in a single layer on a baking sheet. Freeze until firm, 4 hours or overnight. In the top of a double boiler, dissolve the gelatin in 2/3 cups cold water.
From pauladeen.com
From pauladeen.com
PETITS FOURS RECIPES - GREAT BRITISH CHEFS
Web Whip up a batch of Marcus Wareing’s nostalgic Coconut ice, Nuno Mendes’ refreshing Yuzu jellies or Simon Hulstone’s easy Chocolate fudge and present them in a small box or bag …
From greatbritishchefs.com
From greatbritishchefs.com
EASY PETIT FOURS RECIPE - TABLESPOON.COM
Web Mar 7, 2017 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 …
From tablespoon.com
From tablespoon.com
EASY CHOCOLATE PETIT FOURS RECIPE | A SPICY PERSPECTIVE
Web Feb 12, 2021 Instructions. Preheat the oven to 350 degrees F. Set out a 13X18 rimmed baking sheet and line it with parchment paper. Spray the parchment with nonstick …
From aspicyperspective.com
From aspicyperspective.com
You'll also love
Related Search