Angel Food Petit Fours Recipes

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PETITS FOURS



Petits Fours image

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

Time 1h30m

Yield 36

Number Of Ingredients 8

2 eggs
2 egg yolks
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ cup milk
5 tablespoons butter, melted
2 cups Frosting for Petits Fours

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, Carbohydrate 11.1 g, Cholesterol 26.2 mg, Fat 2.3 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 37.2 mg, Sugar 5.8 g

PETIT FOURS



Petit Fours image

Provided by Food Network

Categories     dessert

Time 3h45m

Yield about 75 bite-sized cakes

Number Of Ingredients 19

Nonstick cooking spray, for the sheet pan
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3.5 ounces almond paste, broken into small bits
1 cup granulated sugar
1/4 cup honey
2 sticks (1 cup) unsalted butter, at room temperature
6 large eggs
1 1/2 batches Royal Icing, recipe follows
Violet and green gel food coloring (or your preferred colors), as needed
1/3 cup seedless blackberry jam
1 cup white chocolate chips
4 cups confectioners' sugar
1/3 cup hot water, plus up to 1/4 cup more if needed
1/4 cup light corn syrup
4 cups sifted confectioners' sugar
3 tablespoons meringue powder
5 to 6 tablespoons warm water

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Liberally spray an 18-by13-inch sheet pan with nonstick cooking spray and line it with parchment paper. Stack the lined sheet pan inside a second sheet pan, to avoid extra browning when baking.
  • In a mixing bowl, add the flour, baking powder and salt and whisk to combine. Set aside.
  • In a food processor, pulse together the almond paste, granulated sugar and honey. Pulse until well combined. Open the food processor and scrape the sides and bottom with a metal spoon to check that the almond paste is completely incorporated. Add the butter, 1 tablespoon at a time, pulsing to combine after each addition.
  • Add the eggs one by one, pulsing until each is completely incorporated. After the last addition, scrape down the bowl and then pulse until the batter is completely smooth and slightly fluffy. Pulse in the flour mixture until blended.
  • Spread the batter evenly in the prepared sheet pan. Bake until the cake is golden brown and springs back when gently poked, 15 to 20 minutes. Let cool completely.
  • While the cakes are cooling, color the Royal Icing in the colors of your choosing and add each color to a pastry bag fitted with a #2 tip. Pipe tiny flowers on a piece of parchment by making small closed spirals in one color, then add leaves to either side in the other color. Set aside to set up and harden, about 1 hour.
  • Remove the cake from the sheet pan and cut in half widthwise. Spread the jam on top of one half and top with the second half. Freeze for 10 minutes to set.
  • Use a serrated knife to cut the cake into 1-inch squares. Place onto a parchment-covered sheet pan and freeze for at least 1 hour.
  • For the coating icing: In the meantime, add the white chocolate chips to a heatproof bowl and set over a pot of simmering water (the bowl should sit above and not touch the water). Heat, stirring, until melted and smooth.
  • Sift the confectioners' sugar into a separate large bowl. Stir in the hot water and corn syrup until smooth. Stir in the melted chocolate. If the icing is too thick (it should be pourable), add more hot water 1 teaspoon at a time. Use while warm; you can reheat it in the microwave if necessary as you are working.
  • Put the little cakes on a wire rack fitted inside a sheet pan lined with parchment paper. Coat the cakes with the icing using a spoon and small offset spatula, or add icing to a pastry bag, snip the corner and use to coat each cake. Top each with a hardened royal icing decoration. Allow the icing to set up before transferring to a serving platter.
  • In the bowl of an electric mixer fit with a paddle attachment, add the confectioners' sugar and meringue powder and beat to combine. Beat in 4 tablespoons of warm water to combine. Raise the paddle head to check the consistency of the icing; the icing should be thick and smooth but not dripping from the paddle. Add more water until the desired consistency is reached. (You can add slightly more water to achieve a flooding consistency icing to completely cover cookies. Use a stiffer consistency to pipe decorations and details.)

PETIT FOURS



Petit Fours image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h30m

Yield about 108 (1 by 1-inch) squares

Number Of Ingredients 17

2 sticks unsalted butter, at room temperature, plus melted butter for pans
1 pound almond paste
1 cup sugar
1 teaspoon pure almond extract
6 large eggs
1 cup all-purpose flour
Pinch fine sea salt
1 1/3 cups Raspberry Preserves, recipe follows, or strawberry jam with seeds
8 cups tinted Royal Icing, recipe follows, or store bought
Decorative dragees, silver, gold, etc., for garnish
1 quart raspberries
1 tablespoon lemon juice
1 3/4 cup sugar
6 tablespoons corn syrup
2 tablespoons plus 1 teaspoon almond extract
17 1/2 cups confectioners' sugar (about 5 boxes)
Green and violet food coloring (or your favorite colors)

Steps:

  • Preheat the oven to 375 degrees F. Brush 3 (12 1/2 by 9-inch) rimmed baking sheets (otherwise known as quarter sheet pans) with melted butter. Line the pans with parchment paper, leaving a few inches of overhang on opposite sides. Butter the top of the parchment paper as well, then set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste and sugar on medium speed until well combined, about 5 minutes. Add the almond extract. Roughly cut the room temperature butter into pats and gradually add to the almond paste-sugar mixture. Beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl if needed. Add the eggs, 1 at a time, beating to combine after each addition. Add the flour and salt and beat until just combined.
  • Divide the batter evenly among the prepared baking sheets, about 2 1/4 cups each sheet, smoothing the batter out with an offset spatula. Gently tap the baking sheet on the table to remove any air pockets in the batter. Air pockets will cause holes in the baked cake and give a ragged look to the finished product. Bake until just set, but not browned, 15 to 20 minutes. Give the baking sheets a turn halfway through baking, after about 8 minutes, for even baking, if needed, but don't worry too much because we're covering the cakes. Test with a toothpick or skewer and if clean, remove from the oven and transfer to wire racks to cool.
  • To make the jam easier to spread and to prevent tearing the cake, puree the raspberry jam in a food processor. Line a baking sheet with parchment paper. Turn 1 cake layer out onto the lined baking sheet. Spread half of the raspberry jam in an even layer over the cake. Carefully flip the cake out of the baking sheet and top with a second cake layer. Spread with the remaining jam. Carefully flip the final layer out of the baking sheet and top the cake. Place a piece of parchment paper over the final layer and top with a second baking sheet. Weigh down with 2 large (28-ounce) cans. Chill in the refrigerator for at least 1 hour and up to overnight.
  • Remove the cake from the refrigerator and cut into 1-inch squares. Place onto a wire racks over at least 2 baking sheets, leaving at least 1-inch between each cake piece.
  • Place each of the tinted royals icings in a heatproof bowl set over a pan of simmering water, with the bottom of the bowl not touching the water, until pourable. You should have about 8 cups total. You'll be using about 1 heaping tablespoon icing on each. Carefully place a cut cake on a chocolate fork/dipper (or a small fork). Place the cake over the icing and spoon the icing onto the cake. If the cake drops into the icing, carefully pick it up with your spoon and place back onto your fork/dipper. Place back onto the wire rack using another dipper or fork to slide onto the wire rack. Top with decorative dragees, as desired. Repeat with the remaining icing and cakes. Alternately, for each tinted frosting, set 3 cooling racks over baking sheets and divide the cut cake pieces evenly among the racks. Pour the tinted frosting slowly over the cake pieces. If you need extra frosting, just remove the cooling rack, scrape the excess frosting from the baking sheet, melt or microwave until pourable and touch up any area that the frosting didn't coat the first time. Let stand until set, about 30 minutes at room temperature or cover and place in the refrigerator for up to 1 week until ready to serve.
  • Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
  • Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
  • Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.
  • In a large heatproof bowl, combine 1 1/4 cups plus 1 tablespoon water, corn syrup and almond extract. Once incorporated, slowly whisk in the sugar until fully combined. Alternately, slowly mix together in a stand mixer and transfer to a heatproof bowl prior to icing cakes.
  • Divide the icing into 3 heatproof bowls. To make a pale green color, add a little less than 1 drop green food coloring to the first bowl. To the second bowl, add 1 drop purple coloring for a lavender color. And leave the final bowl white, or add another color, as desired.

PRETTY PETITS FOURS



Pretty Petits Fours image

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

1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup whole milk
3 large egg whites, room temperature
GLAZE:
2 pounds confectioners' sugar
2/3 cup plus 2 tablespoons water
2 teaspoons orange extract
FROSTING:
6 tablespoons butter, softened
2 tablespoons shortening
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
3 to 4 tablespoons whole milk
Gel, liquid or paste food coloring

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.

ANGEL FOOD PETIT FOURS



Angel Food Petit Fours image

This is a recipe that I've made for Christmas, weddings, parties, etc. It uses store bought cake and my clothespin cookie filling as the frosting. They are yummy!

Provided by Chef53Kathy

Categories     Dessert

Time 40m

Yield 5 dozen, 30 serving(s)

Number Of Ingredients 9

1 loaf angel food cake, store bought
1 cup Crisco
1 cup margarine
4 cups powdered sugar
4 teaspoons vanilla extract
2 egg whites
1/2 cup hot milk
1 (7 ounce) jar marshmallow creme
2 (16 ounce) bags shredded coconut

Steps:

  • Cut the angel food cake into 1 inch squares. Prepare the frosting. Use one hand to roll the cake in the frosting and the other hand to roll the frosted cakes in coconut. I usually tint the frosting in pastel shades and sometimes leave them white and decorate each with an icing rosebud and leaf.
  • I have used raw eggs in this recipe for 30 plus years without any incidence of salmonella. I sell cookies professionally and this has never presented any problems.
  • The yield is approximate, depends on your cutting of the cake. I cut the loaf in 7-8 slices and each slice into 9 cookies. I count on two per person for a serving.

Nutrition Facts : Calories 408.4, Fat 23.9, SaturatedFat 13, Cholesterol 0.6, Sodium 263.9, Carbohydrate 48, Fiber 1.4, Sugar 38.2, Protein 2.6

CAKE PETIT FOURS



Cake Petit Fours image

Provided by Sandra Lee

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

1 store-bought pound cake
1 small jar seedless strawberry jam
1 pint strawberries, sliced
1 (1-pound) container vanilla frosting
Red, green, and brown food coloring
1 cup confectioners' sugar
1/4 cup milk
Ice cream (any flavor you desire), frozen hard

Steps:

  • Slice cake into 1/4-inch thick slices. Spread jam on the cake slices and then top with sliced strawberries. Cut cake slices into 1-inch circles and stars and set aside.
  • Separate the frosting into 3 bowls and add food coloring to reach desired colors (1 to 2 drops of red to make pink, 1 to 2 drops of green to make seafoam and 1 to 2 drops of brown to make cream). Make a glaze by combining the sugar and milk in a medium bowl. Separate the glaze into 3 bowls and tint each to match the frosting colors.
  • Place cake cut-outs on a wire rack. Fill 3 resealable plastic bags fitted with a star tip with each color of frosting and then pipe desired frosting over. Using a melon baler, add a scoop of ice cream and then sandwich the cut-outs. Drizzle glaze over cut-outs. Let glaze set. Pipe a star on the top of each petit four with the corresponding color of icing. Garnish with a small strawberry slice.

CHOCOLATE RASPBERRY PETIT FOURS



Chocolate Raspberry Petit Fours image

This one may have it, hands down! I am practically sure, my friend, Judy is going to decide that we should try all the Godiva DECADENT chocolate and raspberry recipes she has asked me to find. How much fun, and I get to lick the bowls. Ha! This is for a dinner party she is going to have in Nov. So we have enough time to make a few. Wow! Good thing she has a large family! Approximate times have been posted. It takes 2 hrs. and 30 minutes prep time, plus baking and cooling times.

Provided by Manami

Categories     Dessert

Time 8h50m

Yield 48 serving(s)

Number Of Ingredients 16

1 1/3 cups cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons unsalted butter
2 tablespoons Chambord raspberry liquor
3 large eggs
1 cup superfine sugar
1 teaspoon vanilla extract
1 (18 ounce) package frozen unsweetened raspberries, thawed
1 1/3 cups heavy cream
24 ounces godiva white chocolate, chopped (1.5oz each bars)
2 -3 tablespoons Chambord raspberry liquor
3 ounces godiva white chocolate (1.5oz each bars)
red food coloring
fresh raspberry (optional)
sugared mint leaf

Steps:

  • MAKE RASPBERRY PUREE:.
  • Thaw 1.5 packages frozen raspberries. Press berries berries through a fine-mesh strainer, using a rubber spatula. (Yield approximately 1-1/2 cups puree).
  • MAKE THE RASPBERRY SPONGE CAKE:.
  • Preheat oven to 350ºF. Butter 15"x10" jelly roll pan. Line the bottom of the pan with parchment paper and butter the paper.
  • Sift flour, baking powder, and salt. Set aside.
  • Mix 2/3 cup Raspberry Puree and butter in a small saucepan. Heat to a boil over medium heat. Stir in the Chambord and remove from heat.
  • Place eggs, sugar, and vanilla extract in large mixing bowl.
  • Beat with electric mixer at high speed about 5 minutes or until thick and lemon-colored. Lower to medium speed and very carefully pour the hot Raspberry Puree into egg mixture, beating well.
  • Add the flour mixture, beating on low speed until incorporated. Spread batter in prepared pan.
  • Bake for 12-15 minutes or until cake springs back when lightly touch. Cool the cake in the pan for 5-10 minutes.
  • Invert onto a wire rack and peel off the parchment papaer. Cool completely.
  • MAKE THE RASPBERRY GANACHE:.
  • Heat the cream and 2/3 cup Raspberry Puree in a medium saucepan over medium heat to a boil, stirring occasionall. Remove from heat.
  • Add chopped chocolate and stir until melted and smooth. Stir in the Chambord. Pour into jelly roll or baking pan.
  • Cover with plastic wrap and let it stand at room temperature until cooled and thickened, about 1 to 2 hours. (The Raspberry Ganache can be made ahead and refrigerated until needed. Bring ganache to room temperature or gently reheat until spreadable.).
  • ASSEMBLE THE PETITS FOURS:.
  • Cut cake in half crosswise, making two 10"x7.5" rectangles.
  • Spread 2/3 cup Raspberry Ganache over one layer. Top with second layer.
  • Wrap cake in plastic wrap and freeze until firm, about 1 hour.
  • Cut cake into 1" squares. Place half the cake squares on a wire rack set over baking sheet.
  • Freeze remaining cake squares.
  • Place the Raspberry Ganache in a 4 cup microwave-safe measuring cup with a pouring spot. Microwave on medium(50%) for minute. Stir until smooth. (Ganache should be thin enough to pour.).
  • Slowly drizzle the ganache over each petit four, coating all sides evenly. Return any ganache on baking sheet to measuring cup.
  • Repeat melting and pouring the ganache over cakes until each petit four is coated. Repeat with remaining cake squares.
  • Chill petit fours in the refrigerator for 15 minutes.
  • DECORATING THE PETITS FOURS:.
  • Place Solid Ivory into small microwave-safe cup. Microwave on medium (50%)for 1 minute. Stir until smooth.
  • Tint pink with red food coloring. Spoon into parchment cone, pastry bag, or teaspoon and drizle petits fours with melted pink icing.
  • Refrigerate at least 1 hour to set decoration. Let stand at room temperature for 30 minutes before serving.

BEAUTIFUL PETIT FOURS - PAULA DEEN



Beautiful Petit Fours - Paula Deen image

Make and share this Beautiful Petit Fours - Paula Deen recipe from Food.com.

Provided by Tara_hearts

Categories     Dessert

Time 4h5m

Yield 42 serving(s)

Number Of Ingredients 8

1 loaf butter pound cake, about 1 pound, top crust removed, cut into 1 1/2-inch cubes
1 teaspoon unflavored gelatin
2/3 cup cold water
1 egg white
1 tablespoon light corn syrup
2 (8 ounce) boxes confectioners' sugar, about 1 pound, sifted
3 dashes food coloring
6 skewers

Steps:

  • Arrange the pound cake cubes in a single layer on a baking sheet. Freeze until firm, 4 hours or overnight.
  • In the top of a double boiler, dissolve the gelatin in 2/3 cups cold water. Add egg white and corn syrup. Whisk. Add confectioners' sugar and whisk until well blended and not too thick. When mixture reaches 110 degrees F. (warm to the touch) divide the icing among several bowls and add your preferred food coloring to each bowl. Mix well.
  • Line baking sheet with waxed paper. With 2 skewers for each color, dunk cake cubes into colored icing and cover completely. Place on waxed paper to dry. Do this for remaining cubes. When completely dried, place a drop of icing onto each cube and sprinkle with edible gold for design.

PETIT FOURS



Petit Fours image

Make and share this Petit Fours recipe from Food.com.

Provided by Chef tanecnk

Categories     Dessert

Time 15m

Yield 20 cakes, 10 serving(s)

Number Of Ingredients 9

1 poundcake (9 by 13)
1/2 cup fine shredded coconut
food coloring
frosting
1 lb confectioners' sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
3 tablespoons milk
food coloring (optional)

Steps:

  • To Prepare cake trim the edges off the pound cake (no crusty bits).
  • Cut 1 inch strips.
  • Cut each strip into 1 inch squares.
  • Color the coconut and place it in a bowl.
  • Prepare frosting as follows:.
  • In large bowl, beat together sugar, butter, vanilla and milk until smooth.
  • If necessary add more milk until frosting is spreading consistency.
  • If desired, add a few drops of food coloring.
  • Mix everything well.
  • Frost the sides of each square and coat with the coconut.
  • Star tip or zig-zag the top of each square and decorate with a tiny rose or rosebud or grapes or whatever you like.

Nutrition Facts : Calories 401.7, Fat 17, SaturatedFat 10.9, Cholesterol 91.3, Sodium 199.7, Carbohydrate 62.3, Fiber 0.4, Sugar 46.5, Protein 2

EASY PETIT FOURS



Easy Petit Fours image

Make and share this Easy Petit Fours recipe from Food.com.

Provided by gaylasikes

Categories     Dessert

Time 5m

Yield 24 serving(s)

Number Of Ingredients 4

1/2 cup mixed berry whipped fruit-flavored cream cheese
24 white fudge covered Oreos
12 strawberries, halved
2 semisweet baking chocolate squares, melted

Steps:

  • spread 1 teaspoons chream cheese onto each cookie.
  • top each cookie with a strawberry half.
  • drizzle each with melted chocolate.

Nutrition Facts : Calories 95, Fat 5.2, SaturatedFat 1.7, Sodium 55.7, Carbohydrate 13.2, Fiber 1.1, Sugar 12.3, Protein 0.8

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From thespruceeats.com


BEST CLASSIC PETIT FOURS RECIPES | FOOD NETWORK CANADA
2011-09-01 Directions. Step 1. For cake, preheat oven to 350° F. Grease and line a 9 x 13-inch cake pan with parchment, so that paper overhangs the long sides. Cream together butter and 1 cup sugar until fluffy. Add extracts and stir in. In a separate bowl, sift together flour, baking powder and salt. Add to butter mixture alternately with buttermilk.
From foodnetwork.ca


PETIT FOURS RECIPE - JELLYBELLY.COM
Prepare the cake mix according to package directions, substituting the buttermilk for the water in the recipe. Add 6 drops of the neon pink food coloring to the batter and stir until blended. Pour the batter into the prepared pan and smooth top. Bake until a toothpick inserted in center comes out clean, 17 to 20 minutes.
From jellybelly.com


EASY ALMOND PETITS FOURS RECIPE - HOW TO MAKE ... - GOOD …
2006-12-04 Prepare Fondant Glaze: In microwave-safe medium bowl, heat butter in microwave oven on High about 30 seconds or until melted. Stir in milk, corn syrup, and salt, then stir in confectioners' sugar ...
From goodhousekeeping.com


HEAVENLY ANGEL FOOD CAKE RECIPE | SOUTHERN LIVING
Step 3. Bake at 375° on an oven rack one-third up from bottom of oven 30 to 35 minutes or until a wooden pick inserted in center of cake comes out clean. Invert cake onto a lightly greased wire rack; let cool, with pan over cake, 1 hour or until completely cool. Remove pan; peel foil off cake. Transfer cake to a serving platter.
From southernliving.com


EASY PETIT FOURS RECIPES - DESSERT TO DIE FOR
2022-02-02 Raspberry Petit Fours Recipe. Sweet and sour, light and tasty, this mini bite-size dessert for many kind of events, tea times or a luxury gift. Raspberry petit fours are perfect combinations of sponge cake strips, American buttercream and raspberry jam. Full tutorial recipe with video. Check out this recipe.
From desserttodiefor.com


HOMEMADE PETIT FOURS RECIPES ALL YOU NEED IS FOOD
Jul 02, 2020 · Imagine the most decadent chocolate recipes you've ever eaten. There is no such a thing as too much chocolate, and our best chocolate dessert recipes prove it. ... Chocolate-Almond Petit Fours. These elegant petit fours are the perfect bite-sized addition to any party spread. 8 of 100 View All. ... these fun homemade …
From stevehacks.com


BEST PETITS FOURS RECIPES | FOOD NETWORK CANADA
2010-04-21 Directions. Step 1. Grease and line an 9-inch/23-cm cake tin with parchment. Heat the oven to 350°F/175°C. Whisk the eggs and sugar, preferably with an electric mixer, until tripled in volume, and thick and ribbony like whipped cream. Add the vanilla.
From foodnetwork.ca


PETITS FOURS RECIPES - BBC FOOD
However, a selection of petits fours these days covers a wide variety of sweet things not necessarily cooked and made with meringue, marzipan, chocolate, etc. A small French fancy biscuit or cake ...
From bbc.co.uk


BEST FONDANT GLAZED PETIT FOURS RECIPES | FOOD NETWORK CANADA
2015-10-08 Directions. Step 1. For the cake, preheat the oven to 375 °F (190 °C). Line a 10-x-15-inch (25-x-38-cm) jelly roll pan or baking tray with sides with parchment paper. Step 2. Use a box grater to grate the marzipan into pieces (this will make it easier to blend into the cake batter).
From foodnetwork.ca


PETIT FOURS RECIPE: HOW TO MAKE PETIT FOURS GLACéS
2021-08-05 Petit Fours Recipe: How to Make Petit Fours Glacés. Written by the MasterClass staff. Last updated: Aug 5, 2021 • 3 min read. Petit fours are little cakes perfect for special occasions, like Easter brunch, tea parties, bridal showers, and baby showers.
From masterclass.com


PETITS FOURS - FOOD RECIPES
2020-08-07 Petit fours are small decorated tea cakes that originated in France. Despite how the name sounds in English, these miniature desserts have nothing to do with the number four. In French, four means "oven." Back in the days before gas or electric ovens, bakers used large brick or stone coal-fired ovens. These would get incredibly […]
From recipes.studio


PETITS FOURS RECIPES - GREAT BRITISH CHEFS
Petits fours are increasingly imaginative, and a fantastic way for chefs to show off their creativity and skill. Simon Rogan’s Spiced brioche recipe is served with a buckthorn curd, a wonderfully unusual combination of flavours that will certainly prove a talking point. Paul A Young combines the sweet and cheese courses in one with his clever ...
From greatbritishchefs.com


COCONUT PETIT FOURS RECIPES ALL YOU NEED IS FOOD
Steps: Pre heat oven to 170C. Place sugar in a bowl and add the eggs one at a time beating well. Beat mixture until light and fluffy. Add vanilla sugar and melted butter to …
From stevehacks.com


BEST CHOCOLATE GLAZED PETIT FOURS RECIPES - FOOD NETWORK CANADA
2012-06-28 Step 2. Heat the chocolate glaze until it is just melted (about 120 F) and spoon the glaze over each petite four so that the top and sides are completely covered. Chill these for about 20 minutes, then pour a second layer of glaze over them. Decorate the tops of the Petit Fours as you wish, with dragees, coloured sugar, gold dust or candied fruit.
From foodnetwork.ca


100 PETIT FOURS IDEAS | YUMMY FOOD, DELICIOUS DESSERTS, DESSERT …
Jul 8, 2017 - Explore KGLogistics's board "Petit Fours" on Pinterest. See more ideas about yummy food, delicious desserts, dessert recipes.
From pinterest.ca


HOW TO MAKE LEMON PETIT FOURS - RECIPE MASH
Place the top slice over them and give it a gentle press so that they stick together. Layer out rest of the petit fours in a similar fashion and arrange them onto a wire rack, which in turn is placed onto a baking tray; set aside. To make the glaze, empty the box of powdered sugar into a 3 quart pan and stir in the water and corn syrup.
From recipemash.com


EASY UNICORN PETIT FOURS RECIPE - LIFE LOVE LIZ
2022-03-11 Instructions. Preheat oven to 350 degrees F, and grease a petit fours baking pan. Using a large bowl, whisk the eggs, oil and milk until combined and smooth. Divide the batter into four bowls. Mix each of the gel food coloring into each …
From lifeloveliz.com


PROTEIN PETIT FOURS – DEVOTION NUTRITION
2022-02-01 1 scoop Angel Food Cake protein powder (plus 1 additional scoop set aside for glaze) 2 Flex Flavors packets of your choice 2 TBSP (14g) coconut flour 2 TBSP (14g) almond flour 1 tsp baking powder 1 egg 1/4 C (60g) unsweetened almond milk 1/2 C (122g) egg whites (approximately 4 egg whites) Preheat oven to 350. Apply non-stick spray/oil to the wells of a …
From devotionnutrition.com


ALMOND PETIT FOURS RECIPE RECIPES ALL YOU NEED IS FOOD
Nonstick cooking spray, for the sheet pan: 1 1/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine sea salt 3.5 ounces almond paste, broken into small bits
From stevehacks.com


PETIT FOURS - SUGAR SPUN RUN
2020-06-04 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.
From sugarspunrun.com


LAZY BAKERS PETIT FOURS RECIPE | YUMMLY | RECIPE | DESSERTS, PETIT …
#KatieSheaDesign ♡ Petit Fours are small bite-sized confections, served as a dessert or as a sweet treat with tea or coffee. The name “petit four” is French, which translates to “small oven”. This recipe shows several variations to create! Source: @350DegreeOven #DIY #Tutorial
From pinterest.com


BEST PETIT FOUR CANDIES RECIPES | FOOD NETWORK CANADA
2005-07-05 Directions. Preheat oven to 325 degrees F. and line a baking tray with parchment paper. Whip egg white with electric beaters until foamy, then slowly add sugar and whip until white holds a stiff peak. Fold in salt, vanilla and almond extracts, and then fold in corn flakes, dates and almonds. Drop by teaspoonfuls onto prepared tray and bake for ...
From foodnetwork.ca


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