Chocolate Raspberry Petit Fours Recipe

Verified Recipe

Time: 530 minutes

Created:

Ingredients:

  1. cake flour
  2. baking powder
  3. salt
  4. unsalted butter
  5. chambord raspberry liquor
  6. eggs
  7. superfine sugar
  8. vanilla extract
  9. frozen unsweetened raspberries
  10. heavy cream
  11. white chocolate
  12. red food coloring
  13. fresh raspberry
  14. mint leaf

Steps:

  1. make raspberry puree:
  2. thaw 1
  3. 5 packages frozen raspberries
  4. press berries berries through a fine-mesh strainer , using a rubber spatula
  5. make the raspberry sponge cake:
  6. preheat oven to 350f
  7. butter 15"x10" jelly roll pan
  8. line the bottom of the pan with parchment paper and butter the paper
  9. sift flour , baking powder , and salt
  10. set aside
  11. mix 2 / 3 cup raspberry puree and butter in a small saucepan
  12. heat to a boil over medium heat
  13. stir in the chambord and remove from heat
  14. place eggs , sugar , and vanilla extract in large mixing bowl
  15. beat with electric mixer at high speed about 5 minutes or until thick and lemon-colored
  16. lower to medium speed and very carefully pour the hot raspberry puree into egg mixture , beating well
  17. add the flour mixture , beating on low speed until incorporated
  18. spread batter in prepared pan
  19. bake for 12-15 minutes or until cake springs back when lightly touch
  20. cool the cake in the pan for 5-10 minutes
  21. invert onto a wire rack and peel off the parchment papaer
  22. cool completely
  23. make the raspberry ganache:
  24. heat the cream and 2 / 3 cup raspberry puree in a medium saucepan over medium heat to a boil , stirring occasionall
  25. remove from heat
  26. add chopped chocolate and stir until melted and smooth
  27. stir in the chambord
  28. pour into jelly roll or baking pan
  29. cover with plastic wrap and let it stand at room temperature until cooled and thickened , about 1 to 2 hours
  30. assemble the petits fours:
  31. cut cake in half crosswise , making two 10"x7
  32. 5" rectangles
  33. spread 2 / 3 cup raspberry ganache over one layer
  34. top with second layer
  35. wrap cake in plastic wrap and freeze until firm , about 1 hour
  36. cut cake into 1" squares
  37. place half the cake squares on a wire rack set over baking sheet
  38. freeze remaining cake squares
  39. place the raspberry ganache in a 4 cup microwave-safe measuring cup with a pouring spot
  40. microwave on medium for minute
  41. stir until smooth
  42. slowly drizzle the ganache over each petit four , coating all sides evenly
  43. return any ganache on baking sheet to measuring cup
  44. repeat melting and pouring the ganache over cakes until each petit four is coated
  45. repeat with remaining cake squares
  46. chill petit fours in the refrigerator for 15 minutes
  47. decorating the petits fours:
  48. place solid ivory into small microwave-safe cup
  49. microwave on medium for 1 minute
  50. stir until smooth
  51. tint pink with red food coloring
  52. spoon into parchment cone , pastry bag , or teaspoon and drizle petits fours with melted pink icing
  53. refrigerate at least 1 hour to set decoration
  54. let stand at room temperature for 30 minutes before serving


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