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
More about "pretty petits fours recipes"
PETIT FOURS - SUGAR SPUN RUN
Web Jul 26, 2022 How to Make Petit Fours Bake the cakes as instructed, let them cool, and them cut into thirds. Working with the first cake, spread …
From sugarspunrun.com
Ratings 32Calories 252 per servingCategory Dessert
From sugarspunrun.com
Ratings 32Calories 252 per servingCategory Dessert
- I strongly recommend you read through the post and watch the video before beginning. It will help you, especially when it comes to icing the petit fours as flawlessly as possible!
- Preheat oven to 350F (175C) and grease and flour or spray with baking spray two 10x15” jelly roll pans (if you only have one, you can bake one cake at a time, just let the pan cool completely before washing it and re-using).
- 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 saucepan without touching the water, combine butter, heavy cream and light corn syrup. Stir frequently over simmering water until melted.
LEMON BERRY PETIT FOURS (FOR BEGINNERS!) - SALLY'S BAKING …
Web May 6, 2019 Petit Four Flavors. Like always, there’s flavor options! Chocolate Raspberry: Replace lemon juice in cake with milk, …
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.
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 …
From preppykitchen.com
Ratings 167Total Time 2 hrs 28 minsCategory DessertCalories 183 per serving
From preppykitchen.com
Ratings 167Total Time 2 hrs 28 minsCategory DessertCalories 183 per serving
- Preheat the oven to 350F and line a half baking sheet (12”x17”) with parchment paper. Combine the flour, baking powder, and salt in a large bowl, whisk together and set aside.
- While the cake cools, cream the room temperature butter and salt, then add the confectioners’ sugar and vanilla while mixing on low. Scrape the bowl down as needed, then drizzle in the milk or cream a tablespoon at a time until the desired consistency is reached. If you want to decorate the petit fours with buttercream flowers, you may want to add an extra 1/4 cup of butter and a cup of powdered sugar to the frosting recipe.
- Cut the cake into two rectangles (this helps the pieces be more manageable to cut and handle), then cut each down the middle with a serrated knife. Open the cake and spread a thin layer of the buttercream on one half and a very thin layer of raspberry jam (you can use any jam or lemon curd for the filling) on the other. Sandwich the cake layers together, so you have two-layer cakes with raspberry jam and buttercream in the middle. Place onto a baking sheet, then cover and freeze for about 30 minutes or until firm.
- While the petit fours freeze, melt the chopped white chocolate in a bowl set over a pot of simmering water, stirring occasionally. While the chocolate melts, sift the confectioners’ sugar into a large bowl and then add the hot water and corn syrup, folding together with a spatula until combined. Stir in the melted white chocolate until smooth if the consistency of the fondant is a bit thick, you can mix in more hot water a teaspoon at a time.
THE EASIEST PETIT FOURS RECIPE - DELISHABLY
Web Move the petit fours from the racks to a baking sheet lined with fresh wax paper or baking parchment. Uncover the reserved buttercream and thin …
From delishably.com
Estimated Reading Time 7 mins
From delishably.com
Estimated Reading Time 7 mins
BEST FONDANT GLAZED PETIT FOURS RECIPES | FOOD NETWORK …
Web Oct 8, 2015 Directions. Step 1. For the cake, preheat the oven to 375 °F (190 °C). Line a 10-x-15-inch (25-x-38-cm) jelly roll pan or baking tray with sides with parchment paper. Step 2. Use a box grater to grate the …
From foodnetwork.ca
From foodnetwork.ca
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
BIRTHDAY CAKE PETIT FOURS - PUREWOW
Web Jan 24, 2019 Make the Cake: Preheat the oven to 350° F. Grease and flour a 9-inch square baking pan. 2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and …
From purewow.com
From purewow.com
CHOCOLATE PETITS FOURS RECIPES - GREAT BRITISH CHEFS
Web For something more whimsical try creating petits four based on well loved chocolate treats - Marcus Wareing's Jaffa cake recipe is a fantastic take on a nostalgic favourite, while Graham Hornigold pays homage to the …
From greatbritishchefs.com
From greatbritishchefs.com
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
LEMON PETITS FOURS RECIPE - HOME COOKING MEMORIES
Web May 12, 2013 Heat oven to 350 degrees F. Grease and flour Noric Ware Petits Fours pan or mini muffin tin. In a small bowl, stir together flour, baking powder and salt. In a large bowl, beat butter and sugar until well …
From homecookingmemories.com
From homecookingmemories.com
PRETTY PETITS FOURS - AN ALLI EVENT
Web Jan 30, 2017 These pretty petits fours are easy to make and taste amazing. Prep Time 10 minutes Cook Time 25 minutes Additional Time 10 minutes Total Time 45 minutes Ingredients 1/4 cup butter 1/4 cup …
From anallievent.com
From anallievent.com
EASY PETIT FOURS RECIPE - MASHED.COM
Web Aug 9, 2021 Trim to even out the sides of the cake, and then cut the cake into even squares, making 12 petit fours. To make the icing, mix the icing sugar, vanilla extract, …
From mashed.com
From mashed.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
CHERRY BLOSSOM PETIT FOURS - SUGARHERO
Web Apr 19, 2019 Preheat the oven to 350 degrees F. Line a 18×12-inch rimmed baking sheet (half-sheet size) with parchment, and spray with nonstick cooking spray. Sift or whisk …
From sugarhero.com
From sugarhero.com
BEST PETIT FOURS RECIPE - HOW TO MAKE PETIT FOURS - DELISH
Web Feb 21, 2023 Place one of the petit fours on a flat slotted spatula or fish spatula. Holding over glaze bowl, spoon glaze over until covered. Set glazed petit four on prepared rack. …
From delish.com
From delish.com
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
PETITS FOURS - THE SPRUCE EATS
Web Jun 19, 2021 Set aside. Beat the egg whites and cream of tartar in large mixer bowl until stiff but not dry. Fold a quarter of the beaten egg whites into the reserved egg yolk …
From thespruceeats.com
From thespruceeats.com
PETITS FOURS RECIPES - GREAT BRITISH CHEFS
Web Petits fours 119 Recipes | Page 1 of 15 Passion fruit and white chocolate petits fours by Martin Wishart Mini aromatic figs by Pascal Aussignac Tablet by Sally Abé Love Heart …
From greatbritishchefs.com
From greatbritishchefs.com
HOW TO MAKE PETTIFOR CAKES RECIPES ALL YOU NEED IS FOOD
Web 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 …
From stevehacks.com
From stevehacks.com
PETIT FOUR GLAZE RECIPE - MY CAKE SCHOOL
Web Petit Four Glaze We love this easy Petit Four Glaze! Also, learn how to make petit fours in our free tutorial below. Ingredients 9 cups sifted confectioners’ sugar (sift then measure) …
From mycakeschool.com
From mycakeschool.com
You'll also love