PETIT FOUR BAKING PAN RECIPES
ORANGE-RASPBERRY PETIT FOURS - RECIPES | PAMPERED CHEF US SITE
Simple, elegant, and great for a party or a dessert table.
Provided by PAMPEREDCHEF.COM
Yield 24 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F (180°C).Use the Microplane® Zester to zest the oranges to measure 1½ tbsp (22 mL); reserve ½ tbsp (7 mL) for garnish. Halve the oranges and juice them with the Juicer to measure ½ cup (125 mL).Whisk the cake mix, oil, egg whites, 1 tbsp (15 mL) of the zest, and the orange juice in a Small Batter Bowl.Spritz the Brownie Bite Pan with the oil using the Kitchen Spritzer. Use a heaping Small Scoop to distribute the batter evenly among the wells. Bake for 13–15 minutes, or until a Cake Tester & Releaser inserted in the center comes out clean. Let the cakes cool for 5 minutes.Meanwhile, whisk the raspberry jam, powdered sugar, and milk in a Small Batter Bowl.Carefully invert the pan onto a cooling rack with a sheet of parchment paper on the counter below. (Do not flip the cakes back over. Leave them upside down.)Use a Small Scoop to pour the glaze on top of each petit four. Garnish with the remaining zest. Let the glaze set for 10 minutes before serving.
PETIT FOURS RECIPE | LAND O’LAKES
Petits Fours are dainty icing-coated mini cakes that add a special touch to showers, open houses, or teas. This easy recipe is impressive and beautiful!
Provided by Land O'Lakes
Categories Cake Sweet Baking Dessert
Total Time 2 hours 2 minutes
Prep Time 2 hours 0 minutes
Yield 48 petit fours
Number Of Ingredients 19
Steps:
- Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
- Combine flour, baking powder and salt in bowl. Set aside.
- Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add almond flavoring; mix well. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
- Pour batter into prepared pan. Bake 30-35 minutes or until toothpick inserted near center comes out clean. Cool in pan on cooling racks 10 minutes. Loosen edge of cake by running knife around inside edge. Carefully remove cake from pan; cool completely.
- Trim edges from cake; cut cake into 48 (1 1/2-inch square) pieces.
- Combine sugar, cream of tartar and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, 12-14 minutes or until mixture comes to a full boil. Cover; boil 3 minutes. Uncover; continue cooking 15-20 minutes or until candy thermometer reaches 228°F to 234°F, or small amount of mixture dropped into ice water forms a 2-inch soft thread. Remove from heat; cool to 110°F (about 1 hour) or until bottom of pan is slightly warm to touch. (Do not stir.) Stir in powdered sugar, 1 teaspoon almond extract and food color, if desired.
- Place cooling rack over waxed paper. Place 1 cake piece on fork; drizzle icing over top and sides of cake, making sure each side is covered. Place onto rack; let stand until icing is set. (If icing becomes too thick, reheat over low heat 2-3 minutes or until thin consistency and easy to drizzle.)
- Garnish each petit four with candy flowers or frosting flowers, if desired.
Nutrition Facts : Calories 100 calories, FatContent 2 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 1 milligrams, SodiumContent 40 milligrams, CarbohydrateContent 21 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams
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ORANGE-RASPBERRY PETIT FOURS - RECIPES | PAMPERED CHEF US SITE
Simple, elegant, and great for a party or a dessert table.
From pamperedchef.com
Reviews 4.7
From pamperedchef.com
Reviews 4.7
- Preheat oven to 350°F (180°C).Use the Microplane® Zester to zest the oranges to measure 1½ tbsp (22 mL); reserve ½ tbsp (7 mL) for garnish. Halve the oranges and juice them with the Juicer to measure ½ cup (125 mL).Whisk the cake mix, oil, egg whites, 1 tbsp (15 mL) of the zest, and the orange juice in a Small Batter Bowl.Spritz the Brownie Bite Pan with the oil using the Kitchen Spritzer. Use a heaping Small Scoop to distribute the batter evenly among the wells. Bake for 13–15 minutes, or until a Cake Tester & Releaser inserted in the center comes out clean. Let the cakes cool for 5 minutes.Meanwhile, whisk the raspberry jam, powdered sugar, and milk in a Small Batter Bowl.Carefully invert the pan onto a cooling rack with a sheet of parchment paper on the counter below. (Do not flip the cakes back over. Leave them upside down.)Use a Small Scoop to pour the glaze on top of each petit four. Garnish with the remaining zest. Let the glaze set for 10 minutes before serving.
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