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
PETIT FOURS
Provided by Food Network
Categories dessert
Time 3h45m
Yield about 75 bite-sized cakes
Number Of Ingredients 19
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.)
JAPANESE GREEN TEA PETITS FOURS
Green tea-flavored petits fours with a green tea whipped cream and decorated with green tea marzipan. This recipe could also be adapted to make a layer cake or tube cake. The powdered green tea used here is called matcha, the powdered kind used in Japanese tea ceremonies.
Provided by HILARY2000
Categories World Cuisine Recipes Asian Japanese
Time 1h30m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Grease an 11x7 inch pan. Line bottom with parchment paper and grease and flour paper. Sift together the flour, cornstarch and 1 tablespoon green tea. Set aside.
- In a large bowl, beat eggs, yolks and 6 tablespoons sugar until tripled in volume, about 5 minutes. Fold flour mixture into whipped eggs. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Add 2 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread batter into prepared pan.
- Bake in the preheated oven for 8 to 10 minutes, or until center of cake springs back when lightly tapped. Sprinkle with confectioners' sugar, then invert onto a flat surface. Let cool.
- To make the Green Tea Whipped Cream: In a medium bowl, whisk the heavy cream with the 4 teaspoons superfine sugar and 2 teaspoons green tea until stiff peaks form.
- To make the Decorative Green Tea Marzipan: Knead the almond paste with 1 teaspoon green tea. Roll out between 2 sheets of plastic wrap, or lightly dust with confectioners' sugar while rolling.
- When cool, remove parchment paper from bottom of cake. Cut cake horizontally down the middle to make two layers. Spread bottom layer with 1/2 of the whipped cream, then cover with top layer of cake and spread top with remaining whipped cream. Cut assembled cake into 12 pieces using a knife or decorative cutters. Roll out the marzipan and cut into 12 pieces to match the shapes of the cakes. Place the decorative marzipan pieces on top of cakes.
Nutrition Facts : Calories 185.4 calories, Carbohydrate 18.3 g, Cholesterol 109.4 mg, Fat 11.2 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 5.4 g, Sodium 31.6 mg, Sugar 9.9 g
SUSHI PETIT FOURS
A petit four is traditionally a one- or two-bite cake. These sushi petit fours are a fantastic way to enter the world of fake-out cake decorating. I love the process of wrapping the little cakes in sugar seaweed and adding the fish-it still gets me every time!
Provided by Dan Langan
Categories dessert
Time 1h40m
Yield 24 to 28 servings
Number Of Ingredients 10
Steps:
- Use a 1.5- to 2-inch round cutter to cut out circles of cake and place on a parchment-lined baking sheet. (Dip the cutter into a small bowl of hot water between cutting to clean it off.) Pipe a small amount of buttercream, about 1/2 inch, on top of half the cake rounds, then sandwich with the remaining cake rounds. Partially freeze the filled cakes, about 30 minutes.
- Meanwhile, lightly dust a clean work surface with cornstarch. Roll out a sheet of dark green fondant (the color of sushi seaweed wrap) 1/8 inch thick so that it is large enough to fit a piece of wafer paper. (If you are rolling out the fondant in batches, keep any unused fondant wrapped in plastic to prevent it from drying out.) Placed the rolled fondant on a piece of parchment paper.
- Brush the fondant with piping gel and place the wafer paper, texture side-up, over top. Using your fingers, lightly brush the top of the wafer paper to remove any air bubbles as you press it into the fondant. Using a pizza cutter, trim the excess fondant around the wafer paper. (If you don't have wafer paper you can skip and just use green fondant.) Mix together the vodka and green gel food color in a small bowl and brush it lightly over the wafer paper so that it wrinkles for a seaweed look. Let dry completely until it is dry to the touch and no longer looks shiny.
- Cut strips of wafer paper fondant that are a 1/4-inch higher than your cake rounds and long enough to wrap around each cake circle. Flip over the fondant strips so that the wafer paper is facing down and pipe a line of buttercream about two-thirds of the way up each strip. Place a cake round on each strip and roll it up, lining up the bottom of the cake round with one side of the fondant strip. Trim away any overlap and add buttercream if needed to seal. Wipe away any buttercream that comes out at the seam. If the fondant begins to stick to your hands, lightly dust your fingers with cornstarch.
- Use the gummy candy or circus peanuts to cut a few pieces of fish that are about 3/4 inches wide. Gently push a few fish in the center of each sushi cake. Pour white sprinkles into the space between the gummy candy and the seaweed fondant to create the rice and gently press to ensure they are in line with the top of the seaweed.
ESPRESSO PETITS FOURS
Serve up these pretty petits fours that come with a sweet espresso kick.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 35
Number Of Ingredients 20
Steps:
- Heat oven to 350°F. Grease 13x9-inch pan with shortening; lightly flour. In medium bowl, beat egg whites with electric mixer on high speed until stiff peaks form, gradually adding 1/4 cup of the granulated sugar. Set aside.
- In large bowl, beat 3 egg yolks, remaining 1/2 cup granulated sugar and 1/2 cup melted butter at medium speed until creamy. Add flour, baking powder and salt. Mix on low speed until moistened. (Batter will be thick.) In small bowl, mix 1/3 cup water and espresso powder; add to batter. Beat at low speed until blended. Beat at medium speed until smooth. Fold in beaten egg whites. Spread in pan.
- Bake 18 to 23 minutes or until top springs back when touched lightly in center. Cool in pan 10 minutes. Run knife around edges to loosen; turn cake upside down onto cooling rack. Place another cooling rack on cake and turn upside down so top of cake is upright. Cool completely, about 30 minutes. Cover loosely and freeze 15 minutes or refrigerate 30 minutes.
- With long thin serrated knife, cut cake horizontally in half. Brush 3 tablespoons liqueur over cut side of bottom half. In small bowl, beat 1/2 cup butter, 1 1/2 cups powdered sugar and vanilla with electric mixer on low speed until mixed. Beat at medium speed until smooth and creamy. Place 1/2 cup almonds in food processor with metal blade. Process 10 to 15 seconds or until finely chopped. Stir into filling. Spread filling evenly over bottom half of cake. Place top of cake over filling, cut side down. Press down firmly. Cover with plastic wrap; freeze 15 minutes.
- Meanwhile, in medium bowl, beat all icing ingredients on low speed until smooth, adding water if necessary for drizzling consistency. Remove cake from freezer. Trim outside edges of cake to create a 10 1/2x7 1/2-inch rectangle. Cut into 7 rows by 5 rows, forming 35 squares. Place on 2 large cooling racks set over sheets of waxed paper. Using fork or spoon, drizzle and slightly spread each cake with icing. Top each with coffee bean and 1 sliced almond. Let set, about 15 minutes. Flatten 35 mini paper baking cups slightly. Place 1 cake bite on each paper. Cover loosely to store.
Nutrition Facts : Calories 160, Carbohydrate 22 g, Cholesterol 30 mg, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Petit Four, Sodium 85 mg, Sugar 17 g, TransFat 0 g
PRETTY PETITS FOURS
Add a delicate touch to your desert table with these bite-size cakes from our Test Kitchen. We decorated the tops with roses to follow our floral theme, but feel free to try your hand at other designs.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen (3 cups frosting).
Number Of Ingredients 20
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter., Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan., In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely., For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green., Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.
Nutrition Facts : Calories 274 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 114mg sodium, Carbohydrate 53g carbohydrate (46g sugars, Fiber 0 fiber), Protein 1g protein.
JAPANESE GREEN TEA PETITS FOURS
I have had this, and several other green tea recipes for years, but I have yet to try them. I'm posting them now for a request on one of the boards. It is important to note that the green tea used in this recipe is the powdered form known as "matcha". It can be found in most Asian foods stores.
Provided by ribbit
Categories Candy
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Grease an 11x7 inch pan and line the bottom with parchment paper, and grease and flour the paper.
- Sift together the flour, cornstarch and 1 tablespoon green tea; set aside.
- In a large bowl, beat eggs, yolks and 6 tablespoons sugar until tripled in volume, about 5 minutes; fold flour mixture into whipped eggs.
- In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy; add 2 tablespoons sugar, continuing to beat until stiff peaks form.
- Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain; spread batter into prepared pan.
- Bake in the preheated oven for 20 to 30 minutes, or until center of cake springs back when lightly tapped.
- Sprinkle with confectioners' sugar, then invert onto a flat surface and let cool.
- For Green Tea Whipped Cream: In a medium bowl, whisk the heavy cream with 4 teaspoons superfine sugar and 2 teaspoons green tea until stiff peaks form.
- For Decorative Green Tea Marzipan: Knead the almond paste with 1 teaspoon green tea; roll out between 2 sheets of plastic wrap, or lightly dust with confectioners' sugar while rolling.
- To Assemble: When cool, remove parchment paper from bottom of cake; cut cake horizontally down the middle to make two layers; spread the bottom layer with 1/2 of the whipped cream, then cover with the top layer of cake and spread top with remaining whipped cream; cut assembled cake into 12 pieces using a knife or decorative cutters; roll out the marzipan and cut into 12 pieces to match the shapes of the cakes; place the decorative marzipan pieces on top of cakes.
Nutrition Facts : Calories 185.2, Fat 11.2, SaturatedFat 5.4, Cholesterol 109.6, Sodium 31, Carbohydrate 18.2, Fiber 0.4, Sugar 12.5, Protein 3.6
More about "sushi petit fours recipes"
9 BEST PETIT FOURS RECIPES - WHAT ARE PETIT FOURS
From parade.com
10 BEST MARZIPAN PETIT FOURS RECIPES | YUMMLY
From yummly.com
PETIT FOURS RECIPE (S'MORES TWIST!) - MON PETIT FOUR
From monpetitfour.com
THE EASIEST PETIT FOURS RECIPE - DELISHABLY
From delishably.com
EASY NO-BAKE PETIT FOURS – MOMENTS WITH MANDI
From momentswithmandi.com
QUICK AND EASY NO BAKE POUND CAKE PETIT FOURS - OH …
From ohmysugarhigh.com
CHOCOLATE PETIT FOURS, PERFECT FOR VALENTINE’S DAY OR …
From christinascucina.com
GHOULISH PETITS FOURS RECIPE - DELISH.COM
From delish.com
PETIT FOURS RECIPE | EAT SMARTER USA
From eatsmarter.com
PETIT FOURS - JAMIE GELLER
From jamiegeller.com
CINNAMON MERINGUE PETIT FOURS - CANADIAN BUDGET …
From canadianbudgetbinder.com
10 BEST PETIT FOURS CAKES RECIPES | YUMMLY
From yummly.com
PETIT FOURS COOKIES - SIMPLY LEBANESE
From simplyleb.com
ASSORTED FRENCH PETIT FOURS RECIPE | EAT SMARTER USA
From eatsmarter.com
BEST CLASSIC PETIT FOURS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
FOOD HACKS - SAVORY BREAKFAST PETITS FOURS | WIRED
From wired.com
EGYPTIAN PETIT FOURS RECIPE | WOOLWORTHS
From woolworths.com.au
PETIT FOURS | WOOLWORTHS TASTE
From taste.co.za
PETIT FOURS RECIPE • CAKEJOURNAL.COM | PETIT FOUR RECIPES, SUSHI …
From pinterest.com
PETITS FOURS WITH POURED FONDANT ICING | KING ARTHUR BAKING
From kingarthurbaking.com
PETITS FOURS FOR A CHINESE DINNER - CINNAMON SOCIETY
From cinnamonsociety.com
PETIT FOURS - SUGAR SPUN RUN
From sugarspunrun.com
EASY UNICORN PETIT FOURS RECIPE - LIFE LOVE LIZ
From lifeloveliz.com
RECIPE OF PETIT FOURS – SAMRUFUS
From samrufus.com
PETIT FOURS RECIPE • CAKEJOURNAL.COM | POUND CAKE RECIPES, SUSHI …
From pinterest.com
RASPBERRY PETIT FOURS RECIPE FOR BEGINNERS
From desserttodiefor.com
FOOD NETWORK KITCHEN - HOW TO MAKE DAN'S SUSHI PETIT …
From facebook.com
PETIT FOURS - PREPPY KITCHEN
From preppykitchen.com
PETIT FOURS - SUGARHERO
From sugarhero.com
THE BEST PETIT FOUR RECIPE - FOOD NEWS
From foodnewsnews.com
PETITS FOURS - THE SPRUCE EATS
From thespruceeats.com
CLASSIC PETIT FOUR GLAZE - MY CAKE SCHOOL
From mycakeschool.com
21 FOOD-PETIT FOURS/SAVORY IDEAS | FOOD, SNACKS, YUMMY FOOD
From pinterest.com
PETITS FOURS RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
BEST PETITS FOURS RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
PETIT FOURS RECIPE • CAKEJOURNAL.COM | POUND CAKE RECIPES, SUSHI …
From pinterest.co.uk
EASY PETIT FOURS RECIPES - DESSERT TO DIE FOR
From desserttodiefor.com
CHRISTMAS PETIT FOURS RECIPE | EAT SMARTER USA
From eatsmarter.com
PETIT FOURS RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love