Rose & Steve's Recipes

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==== PETIT FOURS ====
 - Makes 48 cakes

  * 1 cup (227 grams) unsalted butter, softened
  * 1 3/4 cups (350 grams) granulated sugar
  * 4 large eggs (200 grams), room temperature
  * 3/4 teaspoon (3 grams) almond extract teaspoon (2 grams) vanilla extract
  * 3 cups (375 grams) all-purpose flour 
  * 1/2 teaspoon (2.5 grams) baking powder 
  * 1/2 teaspoon (1.5 grams) kosher salt 
  * 3/4 cup (180 grams) whole milk, room temperature
  * 3 tablespoons (45 grams) sour cream, room temperature

**Almond Buttercream (recipe follows)**

**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.
  - In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts.
  - In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, whisk together milk and sour cream. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter into prepared pan.
  - Bake until a wooden pick inserted in center comes out clean, 27 to 30 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and discard parchment. Let cool completely.
  - Using a long serrated knife, trim cooled cake on all sides to create a 15x10-inch rectangle. Cut cake in half to create 2 (10x7½-inch) layers.
  - Spread half of Almond Buttercream (about ¾ cup or about 170 grams) on top of 1 cake layer. Top with remaining cake layer, lightly pressing to adhere. Spread remaining buttercream on second layer, smoothing as much as possible. Freeze for 1 hour. (Alternatively, tightly wrap assembled cake in plastic wrap, and freeze for up to 2 months. Unwrap cake, and let it thaw in the refrigerator overnight before proceeding.)
  - Using a long sharp knife, cut cake into 48 (1¼-inch) squares, and return to freezer.
  - Line a rimmed baking sheet with plastic wrap; place a wire rack on top. Place no more than 12 petit fours at least 1 inch apart on prepared rack. Carefully pour White Chocolate Poured Fondant onto petit fours, making sure all sides are completely covered, reheating and re-pouring fondant as necessary. (See Note.) Let stand until set, 10 to 15 minutes. Remove wire rack, spoon used fondant into liquid-measuring cup, and reheat as needed in the top of a double boiler or microwave to maintain a temperature range of 105°F (41°C) to 110°F (43°C).
  - Using a small offset spatula, move glazed petit fours to a serving platter.
  - Repeat procedure with remaining petit fours and remaining White Chocolate Poured Fondant, only removing cakes from freezer when ready to pour. Garnish with gold leaf or melted white chocolate, if desired. Store in an airtight container for up to 2 days, or refrigerate in an airtight container for up to 1 week.

Note: The glaze will seem far too thick to pour. If it is too warm, the glaze will simply slide off the cake and leave you with lumpy or translucent sides. It is OK if you pour more than is needed to achieve full coverage; the excess will drip off.


**ALMOND BUTTERCREAM**
Makes about 1 1/2 cups
  * 1/2 cup (113 grams) unsalted butter, softened
  * 1 3/4 cups (210 grams) confectioners sugar
  * 2 tablespoons (30 grams) heavy whipping cream
  * 1/2 teaspoon (2 grams) almond extract
  * 1/4 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
10 cups (1,200 grams) confectioners' sugar
% cup (226 grams) light corn syrup cup (160 grams) water teaspoons (8 grams) vanilla extract
2% cups (397 grams) white chocolate chips
1. 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.
2. 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)
1. Proceed with Petit Fours recipe through step 5.
2. 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.)
3. Continue Petit Fours recipe at step 7, using Poured Strawberry Fondant.
*We used Bonne Maman® Strawberry
Preserves.
POURED STRAWBERRY FONDANT
Makes about 6 cups
10 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
2½ cups (397 grams) white chocolate chips
Pink liquid food coloring*
1. 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.
2. 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.
*We used Wilton
Color Right
Performance
Food Coloring.