PETITS FOURS
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
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
SAVORY PASTRY (PETITS FOURS SALES) LOW FAT
Make and share this Savory Pastry (petits Fours Sales) Low Fat recipe from Food.com.
Provided by Nolita_Food
Categories Grains
Time 40m
Yield 4 individual shell
Number Of Ingredients 6
Steps:
- Place flour and salt in food processor fitted with plastic blade.
- Pulse briefly to combine, with motor running, add egg, canola oil, olive oil, and water.
- Pulse until combined, dough will be crumbly and moist.
- Remove the dough from the food processor bowl, use your hands and pat gently to form dough into a disk shape.
- Wrap the dough in plastic wrap, refridgerate for 30 minutes or until well chill.
Nutrition Facts : Calories 192.9, Fat 8.4, SaturatedFat 1.1, Cholesterol 52.9, Sodium 163.6, Carbohydrate 23.9, Fiber 0.8, Sugar 0.2, Protein 4.8
BASIC PASTRY (PATISSERIE) LOW FAT
A low fat version of the basic pastry for dessert tarts. Need plastic wrap and refrigeration! From The French Culinary Institute.
Provided by Nolita_Food
Categories Dessert
Time 40m
Yield 1 big tart shell
Number Of Ingredients 7
Steps:
- Place flour, sugar, baking powder, and salt in a food processor fitted with plastic blade.
- Pulse briefly to combine, then with motor running, add cottage cheese and oil.
- Quickly add water and pulse quickly just to combine. The dough will be crumbly but moist.
- Remove dough from the processor bowl, use your hand to gently pat the dough together to form a disk shape.
- Wrap in plastic wrap, refrigerate for 30 minutes, or until well chilled.
Nutrition Facts : Calories 663.3, Fat 16.3, SaturatedFat 1.9, Cholesterol 4.5, Sodium 569, Carbohydrate 106.4, Fiber 3.4, Sugar 8.9, Protein 20.7
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