Polka Dot Petits Fours Recipes

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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.

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.)

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

POLKA-DOT PETITS FOURS



Polka-Dot Petits Fours image

These lavender-dotted Petit-Pois Petits Four (petit-pois is French for polka dot) are filled with layers of genoise and tart orange marmalade.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 16

Number Of Ingredients 15

6 tablespoons unsalted butter, melted, plus more for pans
2 1/2 cups sifted cake flour (not self-rising), plus more for pans
1 1/4 cups sugar
1/4 teaspoon table salt
4 large whole eggs, plus 8 large egg yolks
2 teaspoons pure vanilla extract
Grated zest of 1 orange
2 tablespoons unsalted butter
5 cups confectioners' sugar, sifted
1/4 cup milk, plus more for thinning
1/4 cup fresh orange juice, strained
1/4 cup plus 1 tablespoon meringue powder
1 pound confectioners' sugar
Lavender gel, paste, or liquid food coloring
1 cup orange marmalade, warmed, strained

Steps:

  • Genoise:Preheat oven to 375 degrees. Place rack in lower third of oven. Butter two 8-by-2-inch round cake pans. Line with parchment; butter and flour paper. Sift together flour, 2 tablespoons sugar, and salt; set aside. Pour melted butter into a large bowl; set aside.
  • Combine remaining sugar, eggs, and yolks in bowl of electric mixer. Using whisk attachment, mix on medium-high until pale in color and tripled in volume, about 5 minutes. Add vanilla and orange zest.
  • Detach bowl from mixer. Add one-third of flour mixture. With spatula, gently fold in until just incorporated. Add remaining flour mixture in two more additions. Add one-third of batter to butter; gently fold into butter until just combined. Fold in remaining batter. Divide into prepared pans. Bake until just golden and cake springs back when gently touched, 20 to 25 minutes. Remove from oven; let cool in pans, running knife around edges occasionally. Wrap in plastic; refrigerate in pans overnight. Make this cake up to 1 week ahead and freeze.
  • Orange Glaze:Melt butter in heatproof bowl over pan of simmering water. Add confectioners' sugar, milk, and orange juice; stir until smooth and pourable. Thin with milk a bit at a time if needed. Keep warm; use immediately.
  • Royal Icing:In bowl of mixer fitted with paddle, mix meringue powder, sugar, and 7 to 8 tablespoons water on low. Mix until icing holds a line when a spatula is pulled through it, about 15 minutes. If making ahead, store in an airtight container; color just before using by adding coloring a bit at a time, stirring with spatula.
  • Working with one cake at a time, invert genoise onto clean surface. With serrated knife, trim cake level; cut in half horizontally. With pastry brush, brush away crumbs. Spread half the marmalade over top of one half. Using a 2-inch round cutter, cut one round from unglazed half, then move to glazed half and cut again. The two pieces will stick, creating a petit-four cake. Remove petit-four cake from cutter; set on wire rack over rimmed baking sheet. Continue, making 8 petit-four cakes from each cake.
  • Place petit-four cake on fork; hold over pan of orange glaze. With ladle, pour glaze evenly over cake, repeating to cover all surfaces. Slide glazed cake onto rack. Continue to coat remainder. Let set, 5 minutes.
  • Fit pastry bag with a #1 Ateco tip; fill bag with royal icing. Pipe dots over each petit four. Serve.

PETITS FOURS



Petits Fours image

(Posted in reply to a message board request). This is a recipe for "old fashioned" Petits Fours. If you prefer you can use your favorite (2 layer size) white cake recipe to make them.

Provided by Dee514

Categories     Dessert

Time 3h40m

Yield 36-40 Petits Fours

Number Of Ingredients 15

2 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups buttermilk or 1 1/3 cups sour milk
1/2 cup butter (or margarine or shortening)
1 teaspoon vanilla
4 egg whites
1/8 teaspoon salt
3 cups sugar
1 1/2 cups hot water
1/4 teaspoon cream of tartar
1 teaspoon clear vanilla flavoring or 1 teaspoon vanilla
4 cups sifted powdered sugar
food coloring (optional)

Steps:

  • In a bowl, combine flour, sugar, baking powder, baking soda and salt.
  • Add buttermilk, butter and vanilla.
  • Beat with electric mixer on low speed for about 30 seconds, scraping bowl.
  • Beat on medium high speed for about 2 minutes, scraping bowl occasionally.
  • Add egg whites and beat for 2 more minutes, scraping bowl.
  • Pour batter into a greased and floured 9x13x2 inch pan.
  • Bake at 350°F for about 40-45 minutes or until toothpick inserted into center comes out clean.
  • Cool cake on wire rack for about 10 minutes; remove from pan.
  • Cool thoroughly.
  • Prepare Petits Fours icing.
  • In a medium sauce pan, combine sugar, water and cream of tartar.
  • Bring to a boil over medium-high heat, stirring constantly until sugar dissolves (about 5-9 minutes).
  • Reduce heat to medium-low.
  • Clip a candy thermometer to the side of the pan.
  • Cook until temperature reaches 226°, stirring only to prevent sticking.
  • Remove sauce pan from heat.
  • Cool at room temp, without stirring, to 110° (about 1 hour).
  • Add vanilla.
  • Stir in enough powdered sugar (about 4 cups) to make a drizzling consistancy.
  • Beat icing with rotary beater or wire whisk to remove lumps if necessary.
  • If desired, stir in a few drops of food coloring.
  • Makes about 3 1/2 cups icing or enough for 36-40 petits fours.
  • **If icing becomes too thick, beat in a few drops of warm water.
  • Icing the Petits Fours: Trim sides of cake to make smooth, straight edges.
  • Cut cake into 1 1/2 inch squares, diamonds or circles.
  • Gently brush off any crumbs with your fingertips.
  • Place cake pieces on a wire rack over a clean sheet pan.
  • Insert a 2 or 3 pronged long-handled fork into the side of one cake piece.
  • Spoon on enough icing to cover top and sides.
  • Place on wire rack.
  • Repeat with remaining cake pieces (sides of pieces should not touch).
  • Let cakes dry for 15 minutes.
  • Repeat for a second coating of icing, BUT place cake pieces on top of fork (do not spear).
  • Repeat for a third layer of icing, if desired.
  • Reuse the icing collected in the pan as needed, straining the crumbs out if necessary.
  • They can be decorated as desired with flowers, tiny silver balls, etc.
  • ,before the last coat of icing has dried.

Nutrition Facts : Calories 219.8, Fat 2.7, SaturatedFat 1.7, Cholesterol 7.1, Sodium 69.9, Carbohydrate 48.2, Fiber 0.2, Sugar 41.3, Protein 1.6

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From pinterest.com


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Using a teaspoon, drizzle the glaze over each petit four, then patch the exposed parts on the sides with more. Using an off-set tweezer, place a single pearlized sprinkle in the center of each petit four. Let set in a cool, dry place for at least 1 hour. Arrange on a platter in a single layer and set on the table.
From tiphero.com


PETIT FOURS; POLKA DOTS; CAKE; BIRTHDAY; | | PETIT FOURS, POLKA DOT ...
Jul 25, 2012 - Posts about petit fours; polka dots; cake; birthday; written by historyinthebakingkc
From pinterest.ca


EASY RECIPE FOR NOT-SO-PERFECT PETIT FOURS - DELISHABLY
Get your wire rack ready by putting the parchment or freezer paper under it. Place whipped frosting in the microwave for about 10 seconds until frosting is thin enough to dip your cake in. You may have to do it two or three times; all microwaves are different. Just make sure not to burn it or get it too hot.
From delishably.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


CLASSIC ALMOND PETIT FOURS - WITH VIDEO - BAKING SENSE®
2019-08-27 Preheat the oven to 350F. Line a half sheet pan with parchment paper or butter and flour the pan. Cream the almond paste until softened and smooth. With the mixer running, add the butter and mix on low until there are no lumps of almond paste. Add the confectioner's sugar and increase the speed to medium.
From baking-sense.com


POLKA-DOT PETITS FOURS | PUNCHFORK
6 tablespoons unsalted butter, melted, plus more for pans; 2 1/2 cups sifted cake flour (not self-rising), plus more for pans; 1 1/4 cups sugar; 1/4 teaspoon table salt; 4 large whole eggs, plus 8 large egg yolks; 2 teaspoons pure vanilla extract; 2 tablespoons unsalted butter; 5 cups confectioners' sugar, sifted; 1/4 cup milk, plus more for thinning; 1/4 cup fresh orange juice, …
From punchfork.com


150 PETIT FOURS RECIPES AND IDEAS | PETIT FOURS, PETIT FOUR RECIPES ...
See more ideas about petit fours, petit four recipes, cupcake cakes. Mar 17, 2019 - What better way to finish a party than with small bites of scrumptious sweet delights served with the coffee. See more ideas about petit fours, petit four recipes, cupcake cakes. Pinterest. Today. Explore . When the auto-complete results are available, use the up and down arrows to review and …
From pinterest.co.uk


PETIT FOURS RECIPE MARTHA STEWART - THERESCIPES.INFO
Polka-Dot Petits Fours Recipe | Martha Stewart newwww.marthastewart.com Step 2. Combine remaining sugar, eggs, and yolks in bowl of electric mixer. Using whisk attachment, mix on medium-high until pale in color and tripled in volume, about 5 …
From therecipes.info


FRUITY PROSCIUTTO TRISCUIT BITES - SNACKWORKS.CA
Easy Petit Fours. Prep time. 5 min Total time. 5 min Servings. Makes 12 servings. Featured products. Ingredients. 1/4 cup strawberry soft light cream cheese ; 12 Christie Winter White Oreo cookies; 6 strawberries, halved; 1 oz. semi-sweet baking chocolate, melted; Preparation. Spread 1 tsp. cream cheese onto each cookie; top each cookie with 1 strawberry half. Drizzle each …
From snackworks.ca


PETIT FOURS - SUGAR SPUN RUN
2020-06-04 Cover petit four cakes with plastic wrap and place in the freezer while you prepare icing. ICING 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.
From sugarspunrun.com


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