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Richard in Cincy

Easy Petit Fours

Veteran Member
5295 posts
Joined: Dec 12, 2005


Posted to Thread #6563 at 10:35 pm on May 9, 2007

fran, I've made petit fours for parties before and I make it simple, leave Martha out of it.

Take your favorite cake recipe, bake it in a large jelly roll pan (use waxed paper or parchment on the bottom of the pan for easy removal), smoothing it even with an offset spatula before putting in the oven. Watch carefully, as it it very easy to overbake a cake this thin and that won't be good.

Trim the crusts from the finished cake. Depending on the size of your jelly roll pan, slice the finished and cooled cake into 2-4 pieces. With a large serrated knife, cut these pieces in half, like you're cutting a hamburger bun.

Spread with a jam of your choice. You can heat it, add a liqueur, strain it, however fussy you want, but I usually just heat it with some liqueur and spread it without straining. Make sandwiches with the top layer.

Cut these large sandwiched sections into squares or lozenges, or if you want, use small cutters to make shapes, but then you have a lot of waste.

Arrange the cut pieces on large racks set inside pans to catch the fondant runoff. Space close but not touching to get the maximum coverage without wasting icing.

Mix up a fondant icing for petit fours, it should be a pourable consistency. Not too runny that it doesn't coat well, but not too thick that you can't pour it. It should coat well, spread/run easily. If it cools and gets thick, just reheat. Then pour/ladle the fondant over the petit fours to coat all sides. You can do a second coating if you want a thicker fondant coating.

Decorate with dragees, candied fruits, nuts, or, something I ususaally do, whip up a batch of a nice buttercream and pop it into a pastry bag fitted with a rosetted tip. Pipe a little swirl of buttercream on each piece before you seal with the fondant icing. They're much better this way with the buttercream and they look like you've really gone all out. It takes all of about 30 seconds to squirt the swirl on 4 dozen petit fours.

POURED FONDANT ICING: Yield: Makes about 4 cups glaze.

9 cups powdered sugar
1/2 cup water
1/2 cup light corn syrup
1 tsp vanilla
1/2 tsp almond extract or rose water
food coloring, optional (I use maraschino cherry juice to flavor and tint pink)

Combine in top of a double boiler. Heat over boiling water to lukewarm. Icing can be tinted with food coloring after making. Let cool slightly. Meanwhile, place cut-out Petits Fours cakes on wire screen set over a waxed paper lined rimmed baking sheet to catch drips. When glaze is ready, with a ladle, pour over cut out pieces allow drying and crusting over before piping embellishments.

If needed, scoop up runoff frosting from drip pan, reheat and strain crumbs if necessary, to repour it. (I take the trays outside before pouring frosting and fan them with a large piece of cardboard to blowaway as many crumbs as possible before pouring icing.)

This sounds like a major ordeal, but it is really simple when you break it down and get your assembly line set up.

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