PETITS FOURS GLACES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes about 48 1 1/4-inch cakes
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Brush three 12 1/2-by-9-inch rimmed baking sheets with butter. Line with parchment paper; set aside
- In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and almond paste, on medium speed, until well combined. Add the butter, and beat until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating to combine after each addition. Add the flour, almond extract, and salt, and beat until just combined.
- Divide evenly between prepared baking sheets, smoothing batter with an offset spatula. Bake until just set, but not browned, 15 to 20 minutes. Remove from oven, and transfer to wire racks to cool.
- Purée apricot jam in a food processor. Line a baking sheet with parchment paper. Turn one cake layer out onto lined baking sheet. Spread half of the apricot jam in an even layer over cake. Top with a second cake layer. Spread with remaining jam. Top with final layer. Place a piece of parchment paper over final layer, and top with a second baking sheet. Weigh down with two large cans. Transfer to refrigerator until cold, at least 1 hour, and up to overnight.
- Line a baking sheet with a piece of parchment paper and a cooling rack; set aside. Remove cake from refrigerator and cut into desired shapes. Place on cooling rack; set aside.
- Place the fondant in a heat proof bowl set over a pan of simmering water, until pourable. You should have about 4 cups. Tint to desired shade with food coloring. Spoon fondant over cakes, coating evenly. Let stand until set, about 30 minutes. Transfer to a clean baking sheet lined with a piece of parchment paper.
- Place melted chocolate in a small piping bag fitted with a very small plain tip. Pipe decorations onto cakes with chocolate. Let stand until set.
PRETTY PETITS FOURS
Add a delicate touch to your desert table with these bite-size cakes from our Test Kitchen. We decorated the tops with roses to follow our floral theme, but feel free to try your hand at other designs.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen (3 cups frosting).
Number Of Ingredients 20
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter., Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan., In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely., For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green., Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.
Nutrition Facts : Calories 274 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 114mg sodium, Carbohydrate 53g carbohydrate (46g sugars, Fiber 0 fiber), Protein 1g protein.
PETITS FOURS ICING
Use this icing to make the decorative petits fours with butterflies by Karen Porter of Tilly's Cakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for 32 petits fours
Number Of Ingredients 5
Steps:
- In a heatproof bowl set over (but not touching) simmering water, mix sugar, corn syrup, 1/2 cup water, vanilla and almond extracts together until they are warm, well combined, and smooth. Stir in enough food coloring until desired color is reached. Do not overheat. Let cool about 8 minutes before pouring.
POLKA-DOT PETITS FOURS
These lavender-dotted Petit-Pois Petits Four (petit-pois is French for polka dot) are filled with layers of genoise and tart orange marmalade.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 16
Number Of Ingredients 15
Steps:
- Genoise:Preheat oven to 375 degrees. Place rack in lower third of oven. Butter two 8-by-2-inch round cake pans. Line with parchment; butter and flour paper. Sift together flour, 2 tablespoons sugar, and salt; set aside. Pour melted butter into a large bowl; set aside.
- Combine remaining sugar, eggs, and yolks in bowl of electric mixer. Using whisk attachment, mix on medium-high until pale in color and tripled in volume, about 5 minutes. Add vanilla and orange zest.
- Detach bowl from mixer. Add one-third of flour mixture. With spatula, gently fold in until just incorporated. Add remaining flour mixture in two more additions. Add one-third of batter to butter; gently fold into butter until just combined. Fold in remaining batter. Divide into prepared pans. Bake until just golden and cake springs back when gently touched, 20 to 25 minutes. Remove from oven; let cool in pans, running knife around edges occasionally. Wrap in plastic; refrigerate in pans overnight. Make this cake up to 1 week ahead and freeze.
- Orange Glaze:Melt butter in heatproof bowl over pan of simmering water. Add confectioners' sugar, milk, and orange juice; stir until smooth and pourable. Thin with milk a bit at a time if needed. Keep warm; use immediately.
- Royal Icing:In bowl of mixer fitted with paddle, mix meringue powder, sugar, and 7 to 8 tablespoons water on low. Mix until icing holds a line when a spatula is pulled through it, about 15 minutes. If making ahead, store in an airtight container; color just before using by adding coloring a bit at a time, stirring with spatula.
- Working with one cake at a time, invert genoise onto clean surface. With serrated knife, trim cake level; cut in half horizontally. With pastry brush, brush away crumbs. Spread half the marmalade over top of one half. Using a 2-inch round cutter, cut one round from unglazed half, then move to glazed half and cut again. The two pieces will stick, creating a petit-four cake. Remove petit-four cake from cutter; set on wire rack over rimmed baking sheet. Continue, making 8 petit-four cakes from each cake.
- Place petit-four cake on fork; hold over pan of orange glaze. With ladle, pour glaze evenly over cake, repeating to cover all surfaces. Slide glazed cake onto rack. Continue to coat remainder. Let set, 5 minutes.
- Fit pastry bag with a #1 Ateco tip; fill bag with royal icing. Pipe dots over each petit four. Serve.
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PETIT FOURS - PREPPY KITCHEN
From preppykitchen.com
Ratings 168Total 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.
PETIT FOURS - SUGAR SPUN RUN
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.
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