lunes, 6 de junio de 2011

Petit four, the Mini Dessert.

Petit fours are just a small version of your favorite French desserts.
Its a casual way to eat desserts and they're perfect for conversation.
You can pretty much make any dessert into a petit four, the can be as fancy as you want, but the basic petit four is just a cake only thinner and cut into small squares.
Petit Fours
from Mom the Barbarian

Hint: Petit fours should be moist and preferably covered on all sides with frosting, marzipan ganash, etc., just wait until the covering is dry so it's easy to pick them up.
Petits Fours / Finger Food
from Thomas Claveirole

If you are feeling more adventurous here's a recipe:


Petit Fours Recipe by aberweger


  • 3 egg whites
  • a dash salt
  • 75g sugar
  • 3 egg yolks
  • peel of a lime
  • 75g butter, smooth
  • 60g powdered sugar
  • pulp of a vanilla bean
  • 1/2 tablespoon lime juice
  • 75g apricot jam, warmed up, sifted
  • 500g powdered sugar
  • 3 tablespoons lime juice
  • 3 tablespoons water
  • some little hearts to decorate

How to make Petit Fours

  1. Preheat oven to 200°C (air-conditioned 180°C).
  2. Beat egg whites with salt until soft peaks form. With the mixture running, slowly add the sugar and mix. Add the flour (sifted), egg yolks and lime juice and mix carefully.
  3. Pour batter into prepared baking pan (u can also use some small muffin paper cups - also possible: make some small globes and put to a baking paper -- use a (mechanical) pastry bag) and bake for 6-8 min. Let it cool.
  4. Hollow every biscuit on the underside with a knife a little bit out. Cut the top of every second biscuit away and invert them.
  5. For the buttercream you have to stir the butter. Add the powdered sugar, vanilla bean and lime juice and mix till the mixture is bright and breezy.
  6. Put the mixture to a pastry bag and spatter to those biscuits with the top cutted away. Take the other biscuits and give it to the buttercream-biscuits. Squeeze down.
  7. Spread the biscuits with apricot jam and let it in your room for 30 min. and then cool down for 30 minutes on your balcony (if it's cold outside) or in your fridge.
  8. For the glaze you have to mix all the ingredients together. Give 50% of the mixture to an other bowl. U can add some food color to one of the mixes. Plunge the petit fours in and let it cool. The rest of the glazur u can use to decorate the petit fours.
  9. Use the pastry bag to decorate the petit fours.  
sweet, sweet sushi
from carabou


More info:
Petits Fours
from Charles Haynes

Petit fours
from Charles Haynes

Petits Fours
from Charles Haynes

Easter Petits
from EricaJoy

Petit Fours
from saaleha

Petits Fours
from anitakhart

Grilled Cheese Petit Fours
from kelly bone

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