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
PETITS FOURS RECIPE - FOOD.COM
(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.
Total Time 3 hours 40 minutes
Prep Time 3 hours
Cook Time 40 minutes
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, FatContent 2.7, SaturatedFatContent 1.7, CholesterolContent 7.1, SodiumContent 69.9, CarbohydrateContent 48.2, FiberContent 0.2, SugarContent 41.3, ProteinContent 1.6
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PRETTY PETITS FOURS RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 3.4
Total Time 50 minutes
Category Desserts
Calories 274 calories per serving
- 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.
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