FRESH PETIT FOUR RECIPES
PETITS FOURS RECIPE | ALLRECIPES
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
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 3 dozen petits fours
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, CarbohydrateContent 11.1 g, CholesterolContent 26.2 mg, FatContent 2.3 g, FiberContent 0.2 g, ProteinContent 1.3 g, SaturatedFatContent 1.2 g, SodiumContent 37.2 mg, SugarContent 5.8 g
PETITS FOURS RECIPE | ALLRECIPES
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
Total Time 1 hours 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 3 dozen petits fours
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, CarbohydrateContent 11.1 g, CholesterolContent 26.2 mg, FatContent 2.3 g, FiberContent 0.2 g, ProteinContent 1.3 g, SaturatedFatContent 1.2 g, SodiumContent 37.2 mg, SugarContent 5.8 g
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CREME CARAMEL PETITS FOURS RECIPE | GOOD FOOD
From goodfood.com.au
Total Time 1 hours 30 minutes
Category Dessert
1. To make the pastry, place the butter and flour in the bowl of a food processor and process until the consistency of fine breadcrumbs. Add the sugar and egg yolk and process until the dough just comes together, adding ½ tablespoon of iced water if necessary. Turn out onto a lightly floured work surface and gather into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Preheat the oven to 180°C (350°F/Gas 4). Lightly grease two 12-hole mini muffin tins.
3. Slice the pastry in half. Roll out each piece between two sheets of baking paper until 2 mm (1/16 inch) thick, scattering with flour where necessary. Use a 6 cm (2½ inch) cutter to cut out 24 rounds. Line each prepared tin with a pastry round and trim off any excess. Prick the bases with a fork. Place in the freezer for 5 minutes. Line the bases with baking paper, pour in some baking beads or uncooked rice and bake for 5–7 minutes. Remove the paper and beads and bake for another 3–5 minutes, or until just golden. Allow to cool.
4. Reduce the oven temperature to 160°C (315°F/Gas 2–3). Grease 24 mini baba tins.
5. To make the caramel, place the sugar and 45 ml (1½ fl oz) water in a heavy-based saucepan. Bring to the boil, stirring to dissolve the sugar, reduce the heat and simmer, without stirring, for 5–7 minutes, or until golden. Brush any sugar on the side of the pan with a wet pastry brush to avoid crystallising. Do not overcook or the toffee will taste burnt. Very carefully add the remaining water to stop the caramel cooking. (Stand back as the caramel might spit.) Quickly spoon a little of the caramel into the base of each mould before it sets.
6. Combine the milk, cream and vanilla seeds in a medium saucepan and bring to just below boiling point. Remove from the heat. Whisk the sugar and eggs in a bowl until light and creamy. Pour in the hot milk mixture. Strain through a sieve and remove any excess froth with a spoon. Pour into the prepared baba moulds. Stand the moulds in a large baking tin and pour in hot water to come halfway up the sides of the moulds. Bake for 15 minutes, or until the custard is set. Remove the crème caramels from the water bath and allow to sit for 5 minutes. Then transfer to the refrigerator to chill for 30 minutes. Pipe or spoon a generous swirl of cream into each tart case. Invert the crème caramels over the tart cases, breaking the seal with a sharp thin knife. Spoon over any extra caramel. Serve immediately.
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