Easy Petit Fours
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(16 oz) prepared pound cake
tablespoon seedless raspberry jam
ounces high quality white chocolate
Prepare ganache. Heat cream in a double boiler. When hot, add the white chocolate. Stir until melted and shiny. Set aside to cool.
Cut end pieces off the pound cake and cut into 12 equal slices - each should be about 1/4 inch thick.
Cut shapes out, out of the pound cake slices with a 1 inch square cookie cutter. You should have 48 squares.
Each petit four will have three cake layers - spread a very think layer of jam between two of the layers, and top with the third.
When the ganache has cooled to room temperature, tint as desired, reserving 1/4 cup for drizzling, if desired.
Coat each petit four with ganache. The easiest way to do this is to dip the bottom of the petit four, then place on the tines of a fork and pour the ganache over the top with a ladle.
Refrigerate the petit fours until the ganache has set. Then repeat process, so each petit four has a double layer.
Drizzle with the untinted ganache, and refrigerate until ganache has set (1 to 2 hours). Refrigerate until about an hour before serving.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- 1 1/2g
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- I can turn down a cupcake, biscotti or macaron, but never a petit four.Why? It’s a tiny cake, with wee little layers. who wouldn’t go crazy for one! I have tried to make them myself at home many times, and always had difficulty with the fondant coating – in a few variations mine turned out lumpy, sticky, or messy - but never a gloriously glossy pastel sheath like those you see in cookbooks. Suffice it to say, I was ecstatic when I finally perfected my Easy Petit Fours recipe.The solution was right under my nose – White Chocolate Ganache. The ganache won’t set quite as firmly as a fondant, but it will set enough to be picked up. Be sure to use a high quality white chocolate though, or the ganache will stay quite sticky, even when refrigerated.Using a premade pound cake makes these even easier – definitely a few assembly steps involved, but these can be done at various points in the day. As the key components of this dessert are chocolate and cake, you will have no difficulty recruiting enthusiastic kitchen helpers! (However, in the long run, this may negatively impact the number of completed petit fours!)And don't throw away the leftover pieces after cutting the shapes out of the pound cake slices! The leftover pieces can be used to make a trifle with fruit, whipped cream and liqueur!You can color your ganache with a few drops of liquid food coloring, if desired. (I also reserved a little of the plain ganache for a drizzly garnish!)
- So pretty and easy! Enjoy your petit fours!