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--- recipes:petit_fours [2024/12/19 11:51] – created rose
+++ recipes:petit_fours [2024/12/19 12:04] (current) – rose
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-PETIT FOURS - Makes 48 cakes
+==== PETIT FOURS ====
+ - Makes 48 cakes
   * 1 cup (227 grams) unsalted butter, softened
@@ Line 11: / Line 12: @@
   * 3 tablespoons (45 grams) sour cream, room temperature
-Almond Buttercream (recipe follows)
+**Almond Buttercream (recipe follows)**
-White Chocolate Poured Fondant (recipe on opposite page)
-Garnish: edible gold leaf, melted white chocolate
+**White Chocolate Poured Fondant (recipe follows)**
+**Garnish: edible gold leaf, melted white chocolate**
   - Preheat oven to 325°F (170°C). Spray a 17½x12½-inch rimmed baking sheet with baking spray with flour. Line pan with parchment paper.
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-ALMOND BUTTERCREAM
+**ALMOND BUTTERCREAM**
-Makes about 1½ cups
+Makes about 1 1/2 cups
-/2 cup (113 grams) unsalted butter, softened
+  * 1/2 cup (113 grams) unsalted butter, softened
-3/4 cups (210 grams) confectioners®
+  * 1 3/4 cups (210 grams) confectioners sugar
-sugar
+  * 2 tablespoons (30 grams) heavy whipping cream
-tablespoons (30 grams) heavy whipping cream
+  * 1/2 teaspoon (2 grams) almond extract
-/2 teaspoon (2 grams) almond extract
+  * 1/4 teaspoon kosher salt
-/4 teaspoon kosher salt
+In the bowl of a stand mixer fitted with the paddle attachment, beat butter + medium speed until creamy, 2 to 3 minutes. Gradually add confectioners' sugar, beating until combined. Add cream, almond extract, and salt, beating until smooth, fluffy, and lightened in color and stopping to scrape bottom and sides of bowl and paddle.
+WHITE CHOCOLATE POURED FONDANT
+Makes about 6 cups
+cups (1,200 grams) confectioners' sugar
+% cup (226 grams) light corn syrup cup (160 grams) water teaspoons (8 grams) vanilla extract
+% cups (397 grams) white chocolate chips
+. In the top of a double boiler, combine confectioners sugar, corn syrup, ⅔ cup (160 grams) water, and vanilla. Cook over simmering water, whisking constantly, until smooth. Add white chocolate chips; cook, stirring frequently, until chocolate is melted and mixture is smooth. Reduce heat to low.
+. Spoon 2 cups (661 grams) fondant into a liquid-measuring cup. Let cool until an instant-read thermometer registers 105°F (41°C) to 110°F (43°C); use immediately.
+STRAWBERRY PETIT FOURS
+Makes 48 cakes
+Petit Fours batter (recipe on opposite page)
+½
+cup (160 grams) strawberry
+cup (170 grams) Almond
+Buttercream (recipe precedes)
+Poured Strawberry Fondant (recipe follows)
+. Proceed with Petit Fours recipe through step 5.
+. Spread preserves onto 1 cooled cake
+ayer Top with remaining cake layer,
+Ghtly pressing to adhere. Spread Almond Buttercream on top in a smooth layer Freeze for 1 hour. Alternatively, tightly wrap assembled cake in plastic wrap, and freeze be up to 2 months. Urator Cake, and let it thaw in the refrigerator Overnight before proceeding.)
+. Continue Petit Fours recipe at step 7, using Poured Strawberry Fondant.
+*We used Bonne Maman® Strawberry
+Preserves.
+POURED STRAWBERRY FONDANT
+Makes about 6 cups
+cups (1,200 grams) contectioners sugar
+⅔
+cup (226 grams) light corn syrup
+½
+¼/
+cup (120 grams) water cup (80 grams) strawberry preserves, strained
+teaspoons (8 grams) vanilla extract
+½ cups (397 grams) white chocolate chips
+Pink liquid food coloring*
+. In the top of a double boiler, combine confectioners' sugar, corn syrup, ½ cup (120 grams) water, preserves, and vanilla. Cook over simmering water, whisking constantly, until smooth. Add white chocolate chips; cook, stirring frequently, until chocolate is melted and mixture is smooth. Tint with food coloring as desired. Reduce heat to low.
+. Spoon 2 cups
+(661 grams) fondant into a liquid-measuring cup. Let cool until an instant-read thermometer registers
+°F (41°C) to 110°F (43°C); use immediately.
+*We used Wilton
+Color Right
+Performance
+Food Coloring.