Petit Beurre Cake Recipes

PETIT BEURRE NO-BAKE LAYER CAKE

Steps:

• Prepare the cream:
• In a double boiler, melt chocolate and mix in the 5 tablespoons sugar ,the milk, cocoa powder, instant coffee granules and butter.
• Remove from the heat and mix in the yolks and then the cheese until consistent and creamy.
• In a separate bowl, beat egg whites until stiff, then gradually add the 100g sugar until shiny. Gently fold in the chocolate cream.
• Dip biscuits in milk/wine/liqueur and place in a Pyrex pan. Spread on the chocolate cream and repeat for two more layers.
• Add grated milk chocolate on top to make the cake more decorative.

PETIT BEURRE CAKE

Steps:

• Melt chocolate on steam.
• Mix together margarine and powdered sugar until foamy add 8 yolks and melted chocolate.
• In bigger bowl, mix white of egg (it must be mixed well).
• Combine chocolate mix and white of egg mix until it's mixed well.
• Take baking pan (covered with kitchen paper) and put 1st layer: soak Petit Beurre in coffee and put one by another until cover bottom. 2nd layer is chocolate mix then again soaked Petit Beurre, chocolate mix and finally Petit Beurre. It should be 3 layers of Petit Beurre and 2 of chocolate mix between them.
• Put cake in freeze over night. When you take it from freezer, cover baking pan with serving tray and upside down. Remove kitchen paper and decorate with whipped cream.

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.

PETIT BEURRE COOKIES OR CRUMBS

Steps:

• For the Dough
• Cut the 1/2 pound butter into pieces and put it in the bowl of a standing mixer fitted with the paddle. Beat until light. Add the flour, confectioners' sugar, almond flour, and vanilla extract. Mix until the dough comes together. Turn the dough out onto a lightly floured counter and divide it in half. Form each half into a brick and wrap in plastic. Refrigerate one packet for at least 1 hour and freeze the other for up to 3 months.
• Heat the oven to 350°F or 325°F on convection.
• Remove the dough from the refrigerator and roll it between two sheets of parchment to 1/8 inch thick. Lift it up onto a baking sheet, peel off the top parchment, and clean up the edges. Bake until golden, 19 to 21 minutes, rotating the pan halfway through baking. Let cool completely.
• Crumble the cookie and put it back in the clean bowl of a standing mixer fitted with the paddle. Mix for a minute or so to make smaller crumbs. Add the 3 tablespoons butter and mix. If the dough doesn't come together, add 1 or 2 tablespoons butter, a tablespoon at a time, mixing until you have a dough you can roll.
• Roll the dough between two pieces of parchment to 1/4 inch thick. Freeze for 1 hour.
• If you're making crumbs, carefully peel off the top piece of parchment. Bake until golden, about 15 minutes, rotating the pan halfway through baking. Let cool, then crumble and store in an airtight container for up to 2 days.
• For Cookies
• If you're making cookies, carefully peel off the top piece of parchment. Cut the frozen dough with a 1 1/2-inch cutter. The cookies will be too delicate to move, so instead remove the excess dough from the parchment. Slide the parchment onto a baking sheet.
• Beat the egg and yolk together until smooth. Brush onto the cookies. Mix the salt and sugar together and sprinkle over the cookies.
• Bake until a rich golden brown, about 15 minutes, rotating the pan halfway through baking. Let cool. The cookies will be very delicate, so don't move them around. Leave them on the pan until you serve them.

PETIT BEURRE COOKIES

Steps:

• Preheat oven to 325 degrees. In a mixer fitted with a paddle, combine the two flours, confectioners' sugar and 6 1/2 ounces butter. Mix on medium-low until a dough forms. Transfer to a baking sheet and roll out 1/8-inch thick. Shape of dough does not matter; smooth edges for even browning. Bake until barely golden brown at edges, 25 to 35 minutes; be careful not to overbake. Remove from oven and cool completely.
• Using your fingers, crumble dough into fine crumbs and place in bowl of mixer fitted with a paddle. Add remaining 3 1/2 ounces butter and mix at medium speed. Mixture will gather into small pieces, and after a few minutes will change to a dough, pulling away from sides of bowl. Continue to mix until mixture becomes fluffy and creamy like whipped butter; this may take an additional 5 minutes.
• Line a baking sheet with plastic wrap. Using a rubber spatula, transfer dough to sheet and spread in a thick oval. Cover with plastic wrap, and use a rolling pin to roll mixture to about 1/3-inch thick. Chill until firm, about 1 hour.
• Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Using a 3-inch cookie cutter, cut circles from chilled dough. Transfer to baking sheet, spacing cookies at least 2 inches apart. (Scraps of dough may be re-rolled and chilled for additional cookies.) Bake until edges are golden brown, 7 to 10 minutes. Remove from oven and cool on baking sheet. Transfer baking sheet to refrigerator; allow cookies to become well chilled.
• Fifteen minutes before serving, use a thin, flexible spatula to remove cookies from sheet. Chilled cookies may be placed atop a circle of raspberries or other berries. If desired, garnish plate with a scoop of ice cream.

MOKA DUPONT: A FRENCH ICEBOX CAKE

Steps:

• Before you start assembling the cake, decide on the size you want. I make a cake that's 4 cookies wide, 4 cookies long and 4 layers high. Choose a plate to build and serve the cake.
• Make the buttercream frosting: Put the butter in a small bowl, and beat it with a flexible spatula until smooth. Add 1/2 cup sugar, and beat again with the spatula until it's thoroughly incorporated. Separate the egg, putting the yolk in a cup and the white in a small bowl. Whip the white until it holds soft peaks using a mixer or, for a short but strenuous exercise, a whisk. Give the yolk a quick whisk, just to break it up, then stir it into the white.
• Add the egg to the bowl with the butter, and using the spatula, stir and fold until blended. Scrape in the melted chocolate, then stir and fold again until the frosting is homogeneous. (It won't be perfectly smooth.) Taste the buttercream, and you'll feel grains of sugar on your tongue - that's the way it's meant to be.
• Pour the hot espresso into a wide, shallow bowl, and stir in the remaining 1 tablespoon sugar.
• One by one, drop each cookie into the espresso, count 3 seconds, flip it over, count 3 seconds more, then place the espresso-soaked cookie on the serving plate. Continue until you have your first layer of cookies in place.
• Using a small offset spatula or a table knife, spread a quarter of the buttercream over the cookies, working the cream to the edges of the cookies. Build 3 more layers of dunked cookies and smoothed buttercream. Top the last layer of buttercream with grated chocolate.
• Refrigerate the cake until the frosting is set, at least 3 hours. The cake can be kept covered in the refrigerator for up to 3 days. (Once the frosting is set, the cake could also be wrapped airtight and frozen for up to 2 months. To serve, simply let it defrost, still wrapped, in the refrigerator for about 4 hours or at room temperature for about 1 hour.)