GRAND MARNIER PETITS FOURS
Make and share this Grand Marnier Petits Fours recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 55m
Yield 20 petits fours
Number Of Ingredients 17
Steps:
- Trim edges of cake and cut into two 10-inch long strips.
- TO MAKE GRAND MARNIER CREAM, combine butter, powdered sugar and orange peel in a medium bowl and beat until soft and smooth. Add egg yolk and Grand Marnier in small amounts until thoroughly blended. If mixture separates, place in a bowl set in warm water, and whisk with a fork until smooth. Chill until cream will hold a shape.
- Spread top of cake with Grand Marnier cream. Place remaining cream in a piping bag with a star tube and decorate cake. Chill cake until cream is hard. Cut each strip of cake into 10 pieces. Place cakes on a wire rack set over a jelly roll pan. Spoon icing over cakes.
- TO MAKE ICING, cook corn syrup and water in a medium saucepan until corn syrup has melted and water is just bubbling. Stir in Grand Marnier and powdered sugar. Remove from heat and beat until smooth. Reheat until tepid. If icing is too thick, add 1 teaspoon of water. Tint icing with yellow food coloring. Spoon icing over cakes. Let stand until icing is set. Decorate with angelica strips. Makes 20 petits fours.
- TO MAKE GENOISE: Preheat oven to 350°F Grease and flour bottom and sides of a 14 inch x 10 inch baking pan. Shake out excess flour.
- Combine eggs and sugar in a medium mixing bowl. Place bowl in a pan of hot water. Beat until mixture is very thick and just warm. Mixture should form a ribbon when beaters are lifted. Remove from heat and add vanilla. Continue beating until mixture is almost cool. Fold flour into egg and sugar mixture. Mix in butter.
- Pour batter into prepared greased pan; level top. Bake in a preheated oven 20-25 minutes or until set on top. Cool pan on a wire rack 10 minutes. Run a knife carefully around the edge. Remove from pan. Cool completely on wire rack. Use within 36 hours or wrap and freeze up to 6 weeks.
- Chocolates & Petits Fours.
Nutrition Facts : Calories 135.5, Fat 4.5, SaturatedFat 2.5, Cholesterol 50.3, Sodium 20.3, Carbohydrate 22.7, Fiber 0.1, Sugar 18.3, Protein 1.6
PETITS FOURS ICING
I love petit fours. This icing is supposed to be perfect for them. To ice the little cakes, you can set a wire rack on top of waxed paper and place the cakes on top of the wire rack. Spoon icing over each piece, being sure to get all sides covered, letting excess icing drip onto wax paper. OR, you can spear the bottoms of the cakes with a 2- or 3-pronged fork, hold them (one at a time) over the icing saucepan, and spoon icing on that way. This is from Better Homes and Gardens book "Old-Fashioned Home Baking." Prep time is an absolute guess and includes the 1 hour cooling period. Cook time is also a guess because I've never done it myself.
Provided by the_cookie_lady
Categories Dessert
Time 1h20m
Yield 3 1/2 cups, 36-40 serving(s)
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine sugar, hot water, and cream of tartar. Bring to a boil over medium-high heat, stirring constantly for 5 to 9 minutes or until the sugar dissolves.
- Reduce heat to medium-low. Clip a candy thermometer to the side of the saucepan. Cook until thermometer registers 226 degrees, stirring only when necessary to prevent sticking. Remove saucepan from the heat. Cool at room temperature, WITHOUT STIRRING, to 110 degrees (allow about 1 hour).
- Add vanilla flavoring. Stir in enough powdered sugar to make the icing of drizzling consistency. If necessary, beat the icing with a rotary beater or wire whisk to remove any lumps. If desired, stir in a few drops of food coloring.
Nutrition Facts : Calories 116.7, Sodium 0.8, Carbohydrate 30, Sugar 29.7
ICED PETITS FOURS
This recipe has the recipe to make marzipan. You can use marzipan to make all kinds of candies, marzipan fruits and icing.
Provided by Olha7397
Categories Dessert
Time 50m
Yield 27 Petits Fours
Number Of Ingredients 20
Steps:
- TO MAKE TOPPING, press jam through a fine strainer into a small saucepan; stir in water. Cook, stirring, 1 to 2 minutes or until mixture is smooth. Cool slightly. Brush over top of cake.
- Roll out marzipan thinly between 2 sheets of waxed paper. Remove 1 sheet of waxed paper from marzipan. Invert marzipan on top of cake; peel off waxed paper.
- Trim marzipan edges even with cake. Chill 30 minutes.
- Using a very sharp knife, cut cake into 1-inch squares and chill to firm. Place on a wire rack set over a baking sheet.
- If making round petits fours use a pastry cutter to cut circles of cake. Brush top and sides with topping. Cut circles of marzipan with pastry cutter. Place on top of cake. To coat sides, roll on strip of marzipan.
- TO MAKE ICING, combine corn syrup and 2 Tablespoons water in a bowl or top of a double boiler set over a pan of simmering water. Add powdered sugar and mix well. Add 1 to 2 more Tablespoons of warm water. Warm until mixture is smooth. Tint with food coloring, if desired. Carefully spoon icing over marzipanned cake. Leave to set. Decorate with flowers or fruit or pipe with melted chocolate.
- TO MAKE GENOISE: Preheat oven to 350°F Grease and flour bottom and sides of a 14 inch x 10 inch baking pan. Shake out excess flour.
- Combine eggs and sugar in a medium mixing bowl. Place bowl in a pan of hot water. Beat until mixture is very thick and just warm. Mixture should form a ribbon when beaters are lifted. Remove from heat and add vanilla. Continue beating until mixture is almost cool. Fold flour into egg and sugar mixture. Mix in butter.
- Pour batter into prepared greased pan; level top. Bake in a preheated oven 20-25 minutes or until set on top. Cool pan on a wire rack 10 minutes. Run a knife carefully around the edge. Remove from pan. Cool completely on wire rack. Use within 36 hours or wrap and freeze up to 6 weeks.
- TO MAKE MARZIPAN: Combine ground almonds and sugar in a medium bowl. Add lemon juice, sherry or brandy, and almond extract, if desired.
- Gradually mix in enough egg white to ensure that paste is sticky, but not wet.
- Knead paste until smooth on a pastry board dusted with powdered sugar. Wrap in plastic wrap. Store in refrigerator up to 4 weeks.
- Chocolates & Petits Fours.
Nutrition Facts : Calories 168.3, Fat 5, SaturatedFat 1, Cholesterol 25.8, Sodium 21.2, Carbohydrate 28.9, Fiber 0.9, Sugar 22.9, Protein 2.9
ESPRESSO-GRAND MARNIER BALLS
I must confess that I have always adored these uncooked, boozy little Christmas balls, a sort of mock truffle, made from ground cookie crumbs, nuts, liqueur, and corn syrup. This recipe is the ultimate version after many holiday seasons of experimenting. They require at least a week of aging, tucked away in a tin out of sight and out of mind. Once unveiled they are the perfect sweet to end a gala evening.
Provided by By The Lake
Categories Candy
Time 30m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 7
Steps:
- Pulverize the chocolate wafers and hazelnuts together in a food processor. Add the confectioners' sugar and process to combine.
- Dissolve the espresso in the Grand Marnier and add to the chocolate crumbs along with the corn syrup. Process until the mixture forms a moist mass.
- Break off small pieces of the dough and roll them into 1-inch balls. Place the granulated sugar in a shallow bowl and roll each ball in the sugar to coat. Store loosely packed between layers of waxed paper in a cookie tin.
- Let age 1 week before serving.
Nutrition Facts : Calories 66.8, Fat 2.5, SaturatedFat 0.3, Cholesterol 0.1, Sodium 31.6, Carbohydrate 11.1, Fiber 0.5, Sugar 7.8, Protein 0.8
PETITS FOURS
(Posted in reply to a message board request). This is a recipe for "old fashioned" Petits Fours. If you prefer you can use your favorite (2 layer size) white cake recipe to make them.
Provided by Dee514
Categories Dessert
Time 3h40m
Yield 36-40 Petits Fours
Number Of Ingredients 15
Steps:
- In a bowl, combine flour, sugar, baking powder, baking soda and salt.
- Add buttermilk, butter and vanilla.
- Beat with electric mixer on low speed for about 30 seconds, scraping bowl.
- Beat on medium high speed for about 2 minutes, scraping bowl occasionally.
- Add egg whites and beat for 2 more minutes, scraping bowl.
- Pour batter into a greased and floured 9x13x2 inch pan.
- Bake at 350°F for about 40-45 minutes or until toothpick inserted into center comes out clean.
- Cool cake on wire rack for about 10 minutes; remove from pan.
- Cool thoroughly.
- Prepare Petits Fours icing.
- In a medium sauce pan, combine sugar, water and cream of tartar.
- Bring to a boil over medium-high heat, stirring constantly until sugar dissolves (about 5-9 minutes).
- Reduce heat to medium-low.
- Clip a candy thermometer to the side of the pan.
- Cook until temperature reaches 226°, stirring only to prevent sticking.
- Remove sauce pan from heat.
- Cool at room temp, without stirring, to 110° (about 1 hour).
- Add vanilla.
- Stir in enough powdered sugar (about 4 cups) to make a drizzling consistancy.
- Beat icing with rotary beater or wire whisk to remove lumps if necessary.
- If desired, stir in a few drops of food coloring.
- Makes about 3 1/2 cups icing or enough for 36-40 petits fours.
- **If icing becomes too thick, beat in a few drops of warm water.
- Icing the Petits Fours: Trim sides of cake to make smooth, straight edges.
- Cut cake into 1 1/2 inch squares, diamonds or circles.
- Gently brush off any crumbs with your fingertips.
- Place cake pieces on a wire rack over a clean sheet pan.
- Insert a 2 or 3 pronged long-handled fork into the side of one cake piece.
- Spoon on enough icing to cover top and sides.
- Place on wire rack.
- Repeat with remaining cake pieces (sides of pieces should not touch).
- Let cakes dry for 15 minutes.
- Repeat for a second coating of icing, BUT place cake pieces on top of fork (do not spear).
- Repeat for a third layer of icing, if desired.
- Reuse the icing collected in the pan as needed, straining the crumbs out if necessary.
- They can be decorated as desired with flowers, tiny silver balls, etc.
- ,before the last coat of icing has dried.
Nutrition Facts : Calories 219.8, Fat 2.7, SaturatedFat 1.7, Cholesterol 7.1, Sodium 69.9, Carbohydrate 48.2, Fiber 0.2, Sugar 41.3, Protein 1.6
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