Petit Fours
Source of Recipe
Posted By: Jen in Ca
Recipe Introduction
This first one is better (from the restaurant) but more complicated, second is good also and easier.
List of Ingredients
Genoise
1/2 cup sugar
3 slightly beaten eggs
1 tsp vanilla
1/2 cup flour
1/4 cup unsalted butter, melted and cooled
Recipe
Grease 9 1/2" round or square cake pan. Line with wax or parchment
paper and set aside. Heat oven to 350F.
Place sugar and eggs in a heat proof mixing bowl and place over
sauce pan with 1-2 inches hot water (not boiling) making sure bowl
does *not* touch water. Heat, stirring occasionally, until egg
mixute is luke warm. Remove bowl from pan ands stir in vanilla.
Beat on high speed for 6 min (if doubling the recipe, beat 12-15
minutes). Sift in about 1/3 off the flour and fold in. Repeat,
sifting and folding, until all the flour is incorporated in thirds.
Gently fold in melted butter. Spread into prepared pan and bake
for 25-30 min. Cool cake(s) on a while rack for 10 min then remove
from pan and peel off paper. Cool completely.
You can also make this chocolate by adding 1 1/2 oz melted bittersweet
chocolate with the melted butter. (Use 3 oz for a double batch)
For lemon, add 1 tbsp lemon juice with the vanilla, and 1 tbsp
grated lemon peel with the melted butter Recipe can be doubled
easily.
To make petit fours
Slice cake into 3 layers, then cut shapes as desired. Spread filling
between layers then place on a wire rack that you've set over a
parchment lined cookie sheet. (This keeps the counter top from
being covered with icing). Filling can be as simple as pouring
lemon syrup over the cake layers or fruit jellies or jams. You can
also use mousse, fondant, buttercream, or fruit.
To ice, use a spoon to pour icing over cakes making sure to cover
completely. You can reuse what drips down onto the wax paper by
straining. If you don't wish to have filling, you can pour icing
over each layer, letting dry 15 minutes before adding another layer.
Poke holes in cakes for extra flavor. Icing recipe below.
For Icing
In a 3quart sauce pan, combine 4 1/2 cups sugar, 2 1/4 cups hot
water, and 1/4 teaspoon cream of tartar. Bring to a boil over med
heat, stirring constantly for 5-9 minutes, or until sugar is
completely dissolved. Reduce heat to med low, and clip on a candy
thermometer to the side of the sauce pan. Cook until the mixture
reaches 226F, stirring only when necessary to prevent sticking.
Mixture should boil at a moderate, steady rate over the entire
surface. This will take about 15 min.
Remove saucepan from heat and cool at room temp *without* stirring
until it reaches 110F. This will take about an hour.
Stir in one of the following: 1 tbsp lemon juice; 1/4 tsp almond
extract plus 1 1/2 tbsp clear vanilla extract; 1 tsp orange oil.
Next, stir in 6-6 3/4 cups powdered sugar, until icing is of
drizzling consistency. If necessary beat icing to remove any lumps
with beater or whisk. Seperate and color if desired. If icing gets
too thick, add a few drops additional hot water. Makes about 5
cups.
Petits Fours #2
1/4 cup butter
1/4 cup vegetable oil
1 cup sugar
1/2 tsp vanilla
1/4 tsp almond extract
2 cup sifted cake flour
3 tsp baking powder
1/4 tsp salt
3/4 cup milk
6 egg whites
1/4 cup sugar
Cream butter and oil throughly. Gradually add 1 cup sugar and
cream together till light and fluffy. Add extracts; sift together
the flour, baking powder and salt. Add to creamed mixture alternately
with the milk, beating after each addition. Beat egg whites until
foamy; gradually add 1/4 cup sugar and beat till mixture forms soft
peaks. Fold into batter. Bake in an oiled and floured 13 x 9 1/2
x 2 pan on 350 F for about 40 minutes or until done. Cool cake 5
minutes before removing from pan. When throughly cool, cut into
1 1/2 squares or diamonds and place on a cake rack. Spoon icing
over the cakes and let it drip off the cake.
Icing
3 cup sugar
1/4 tsp cream of tartar
1 1/2 cup hot water
1 tsp. vanilla
2 1/4 cup confectioners sugar
Cook the sugar, cream of tartar and water into a thin syrup (226
on thermometer) Cool to lukewarm and add vanilla; gradually add
sifted confectioners sugar until icing is of a pouring consistency.
Add food colorings to mixture and stir until throughly blended.
Spoon icing over the cake pieces. It is better to give cakes two
coats of icing.
|
|
member logon
