FLO BRAKER'S PETITS FOURS
Provided by Corby Kummer
Categories dessert
Time 30m
Yield 40 - 50 petits fours
Number Of Ingredients 8
Steps:
- Cut cake into 2 half-inch-thick layers. Brush raspberry jam over bottom layer and cover with top layer. (This step is optional; jam can be omitted.)
- Melt butter, shortening and chocolate in a heatproof bowl that fits snugly over (not touching) a 120-degree water bath. Stir until glaze is smooth and liquid.
- Place cake on a wire rack over a baking sheet or jellyroll pan. Spoon red-currant jelly into a small paper cone and set nearby. Pour white-chocolate glaze onto center of cake and spread evenly using a metal spatula. Sides of cake need not be glazed. Snip off tip of cone, and pipe thin lines of jelly 1/2-inch apart over the glaze. Lightly pull the tines of a fork across the lines of jelly to create a feathered effect. Set the cake aside at room temperature until the glaze sets, at least 1 hour.
- Trim the cake's edges with a long, sharp knife. Cut into 1-inch squares. To make squares neat, dip the knife blade into hot water and wipe it with paper towels after each cut. Decorate each petit four with a raspberry and piece of mint leaf.
Nutrition Facts : @context http, Calories 124, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 68 milligrams, Sugar 11 grams, TransFat 0 grams
CHOCOLATE AND RASBERRY PETIT FOURS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Place chocolate in a metal bowl. Bring cream to a boil in a small, heavy saucepan and pour over chocolate. Let stand for 3-5 minutes then stir until smooth. Add port, stirring to combine. Remove half the chocolate mixture to a separate bowl, cover loosely with plastic wrap and place bowl in a larger bowl filled with ice to chill just until mixture reaches spreading consistency.
- Spread about a teaspoon of chocolate mixture onto the bottom of a cookie. Nest three raspberries in the chocolate, pressing gently to adhere. Drizzle with some of the still-warm chocolate mixture and let stand until firm.
CHOCOLATE RASPBERRY PETIT FOURS
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
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.
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