Ice Cream Petit Fours Recipes

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.

Steps:

• Preheat the oven to 350 degrees F.
• Cut 3 pieces of parchment paper to fit the bottom of a 9-by-13-inch metal baking pan. Spray the pan with cooking spray, line it with 1 piece of parchment, and spray the parchment. Reserve the other 2 parchment pieces.
• Prepare the cake mix batter according to the package directions. Transfer the batter to a large liquid measuring cup and then divide it equally among 3 bowls. Use red food coloring to tint each bowl a different shade of pink: about 4 drops for lightest color, 8 for medium, and 16 for the darkest.
• Pour the darkest batter into the prepared baking pan and smooth it with an offset spatula. Shake the pan vigorously and tap it against the counter a few times to even out the batter and release any air bubbles. Bake until set and the edges are starting to pull away from the pan, about 9 minutes. Cool in the pan for 2 minutes, then invert onto a cooling rack and let cool completely. Invert the cake onto a large cutting board and spread it with 1/3 cup of the jam.
• Meanwhile, cool the baking pan under running water, dry well, and prepare as before with cooking spray, another piece of parchment, and more spray. Repeat the baking and cooling steps with the medium-colored batter. When completely cool, flip the cake directly onto the first cake -- it's okay if the edges don't line up perfectly -- and spread with the remaining 1/3 cup jam.
• Cool the pan once again and repeat with the lightest batter. When cool, flip directly on top of the layered cake.
• Put the white chocolate chips in a medium bowl. Heat the cream to just shy of a boil in the microwave. Pour over the chips and let stand for 30 seconds before stirring until smooth. Refrigerate until cold, about 20 minutes. Beat the frosting with an electric mixer on medium-high speed until light and slightly whipped, about 2 minutes. Transfer to a piping bag fitted with a medium star tip.
• Trim the edges of the cake and cut into 24 squares. Pipe each square with frosting to cover. Sprinkle with the freeze-dried strawberries.

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.