Petit Fours Recipe Demonstration - Joyofbaking.com how to make
Petit Fours Recipe Demonstration - Joyofbaking.com
beans doing hi I'm stepping towards cage or bakingdot com today we're going to make petit foursand this is what they look like aren't they beautiful what we have isthree layers K sandwich together with an apricotpreserve and a raspberry preserve and then we're going to coat the Kate with the white chocolate glaze and then we're going to decorate withforeal icing so the first thing we're going to start with her cake so preheatyour oven to degrees Fahrenheit which is a hundred ninety degreesCelsius and then you will need a sheet pan now that is twelve and a half by seven
and a half by one inch high by inches or that would be by forty-four by two-and-a-half centimetersand then we're going to butter or pan and what I like to do is just melt alittle butter and then use a pastry brush I find that easier than using a coldstick a Botar & rubbing it on the panel though you coulddo that and you could just spray it with one of those non-stick spray see if youprefer either way okay and then we're going to line the bottomof the pan with she parchment paper just to make sure wedon't want their cake to stare K so now for our cake batter if you have astand mixer like I have here use your pal attachment we could use a hand mixer for this nowpetty fours a lot of times you have a layer cake and then you put a layer of mars deepand over top we're going to simplify that and we're going to put the almond pasterate in the cake batter so the first thing we need is two-thirdshave a pound which is
grams almond paste now almond paste is really a great a mixture of have goodare ground blanched almonds and sugar thiskinda mixed together with either glucose corn syrup for aquite and it has a really nice almond flavor and it's a grainy texture and you can or you can find on the baking aisle at thegrocery store either I'm in Cairns or two are sometimes you can even by it in tabsand you have any left over cuz sometimesdepending on how you bite you will just put it in an airtight plastic bagand just put it in your freezer and be greatfor quite a few months so what I'm going to do now is just beatthis on low speed just to come to break up the almond paste of okay that's good and next but I'm goingto add is two-thirds to pick up that's a
grams I've granulated white sugar and I'm justgonna mix so Stewart chiller nice and thoroughly mixed together on medium-lowspeed okay that's good so now what I'm goingto do I'm gonna gradually add two-thirds to the cap which is gramsI have bob potter you can use either salted orunsalted art as you know I prefer unsalted for theflavor and I just cut into small pieces and have it at room temperature actuallya little soft I'm gonna just gradually added and then we're going to continue to makecertain kill the batter's current nice and light and fluffy and then I'm going to add right now I'mlike a little almond flavor sorry a little vanilla flavor so I'mjust going to add just a half a teaspoon pure vanilla extract if you put don't want the little bit avanilla flavor than you can just leave that out okay that looks good really smell the almond flavor Kansas so this is what you're looking forgetting some nice air into our battered K up as always scraped the bottom insideto be a bowl as much as you need to to make sure everything gets mixed togetherso now what we're gonna add one at a time is three-quarters of a copwhich is a hundred maybe no leaders up aches I find that is a bow 4 largeeggs if you would prefer to go by weight thatwould be a grams and weigh them like not in the shell so I'm going toadd one egg be dead in and just continue it it and make sure I don't think I'm in tomake sure your ex are at room temperature cuz they willmix and a lot better if you warn them up a bit K what's good scobee that just for secondmore it okay so now me too flower so two-thirdsof a cop
grams of all-purpose flour you mayknow that is spring flower and then I'm going to add about aquarter teaspoon of salt kicking you sold to bother you couldleave out the salt and I'm just whisking those together nowwe're not adding any baking powder or baking soda becausewhen you're making a petit fours you want like it dense cake you don't want to roll light andfluffy Israel airing in their little timethings so no baking powder soda so I'm just goingto add the flour and start at low speed and beat that an and that's it the thank you can see that's a really easybatter to make and taste so good King us it's going to give that a quick stirwith my spatula make sure all that flower specs TM up K and you're just gonna parent can up smell so nice that almond flavor thatalmond paste it's a nice case nice texture to your take so now I'm issues in an offsetspatula you could use the back of a spoon or a knife just spread it out try to get it evenmake sure you get in the corners spring you're doing is try to run itover except there always is tendency to have morepatter in the center on the Penn I don't know why that is but up one at all like fairly even andthickness okay so now what we're gonna do is bakedthis its you know every time someone is alittle different between
to minutes now this cake is not going to rise verymuch so you know when it's firm to the touch youget nice color to it and a toothpick inserted into the centerwill come out clean case or quick is now done see beautiful colorand Sat so now what do we do now I put it on a wire rack and we'regonna let it cool in the pan when I'm just gonna do istake a spatula are night and yes right just to make sureit's not sticking and then we're gonna let completely cooland when we come back we will take it all the pain okay so nowspent about minutes so wanted just take the cake out of the pan so I sky grab it like their house what doorif you have a little back swing districts at and their I'mjust going to take it slide and then wanna do is let that finish cooling and then we're going tocut it into thirds and stack it so now our cake is completely cooled and we'regoing to cut it into third know what I like to do because I findthe edges at this cake /url a little Chris and I don't want that in my area when Istacked them so what I do is just cut off with a sharp knife just cut offthe the edges don't have to if you likethose and keep those to me this is a CookStreet concert I like actually I like the media curse engines to snack on and so doesBaxter yeah cell thing and now I'm going to cut it into thirds good time to haveyour ruler handy I've already marked it so
so and I want to cut through that partright so I just have some kid chance scissors and just going to quickly that way I can easily lift the cakelayers King captain yeah okay so now what we'regonna do yes I can tell take and what I just happens at like youcan't just have any kind a baking sheet I put a piece of parchment paper downyou could put like wax paper or even just plastic wrap and then I'm just going to flip it allover like stop now as you can and peel off yourparchment now see that little place where I don't worryabout that just kinda fitted and so now what we're going to do SRAMstacked these I'm going to put a layer a apricot preserves so you'll need abouta quarter cup no leaders idea to keep this and strain it tocancer is a little bit uproot I wanted it nice and attack sleuth now what is really nice too you could add a little bit grandma makesyour apricot preserves that case remanded if you want to do that after serving twokids right now I'm and then back of the spoon Army as anoffset spatula just spread your preserves at sabes niceflavor plus a it acts like a glue can has no nice K and then next Milan scum even it up there and I have the same amount accord cup 60million years I have from respiratory serves again youcould add like maybe a little I'm cherry look here if you wanted tonow it I like to know if you're using are buying a raspberry jam raspberrypreserves that have proceeds again heated up and strain itcuz I I think it's better without the seats for this or you know there is a recipe on the sitewith the video to make your own raspberry jam which is actually whatI've done here but you know one do the extra work Imean the store brought his just fine here and again just spreadtheir and you know if you didn't want to yousee apricot and a raspberry jam I mean you could use you know othertypes of preserves or you could just use both layersraspberry or both players arm apricot you know it's up to you don't feel you have to do it this way hang ok scanned and then we have are friendlier to on Campbell after I will leave the paper on becausewhat we're gonna do now just even that up kids I'm going to red chill this becauseafter we're gonna cut our shape so but we want this to around chilled before we do that so I'm just gonna cover it now wanna dois wave this down because I want to flat note could be get really nice andcompressed we have a really tight layers so I mean you could port anotherbaking sheet with you know maybe a pot or something I justhave a platter here I'm just gonna put that over there and I'm gonna put it in the fridge youknow I would say hours you wanna chill or really if you want you can even do itovernight when we come back we will cut odor shape okay so now this is well chilledactually I did let it chill overnight so I'm just gonna peel off and as youcan see it's nice and compacted and firm so that's whatyou're looking for so now I mean I thought you can cut it any shape you want some people likesquares I'm going to use round I prefer round mainly because when I try to pourthe glaze over I find a round shape would closemore easily than when you have the squares and get those little corner so but either way and you can do it anysize you want I'm using a round cookie cutter this is but one and a half inchesbefore centimeters and you will get above Chad I think about that using this size so you know just and purse street down and then I just have a she cookie sheet here wind and think see how nice it is it's nice andfirm in compacting see the layers that's what you'relooking for so just go on too strident cut them asclose together as you can because you don't want to waste now youwill have if you're doing rounds you will have leftover don't throw those keep them and then if you don't want torate away what I do was just take all the piecesfreeze some and then later when I our want a quickdessert I can make it trifle layer that was so crane min for you go warm and delicious trifle case just keep going like this okay sup there we go skit so now I'm just going to cover the inkwith plastic wrap put them back in the fridge just to chill them a little and thenwhen we come back we will make our white chocolate glaze okie from now we'll do our whitechocolate glaze so you'll need a saucepan a barelysimmering water because we're using white chocolate and white chocolate is pretty temperamental so you don't wantthat water too hot and you also need ATI keeper for likeyou stainless steel now what you need is really this is justchocolate and butter with the little bitshortening so what you want to use is you will needeight ounces thats grams a white chocolate now make sure this iswhite chocolate and how you know whether it's that islooking ingredients and make sure there's cocoa butter in and I'm in the ingredients so are but these ones that are in yourpalate dis I mean effects in a block if you buylike a chocolate bar then just chop it coarsely and you willneed six tablespoons a pattern have that at room temperatureand then I like to cut it into smaller pieces so melts faster so %uh grams of butter and one tablespoonful grams of vegetable shortening and just that is it what I like this because it fled reallysmoothly over cakes plus we put them in the fridge and that with the butter and theChocolate a really hardened nicely I know what okay I'm just can'tput this over the saucepan then just melted veryslowly I know some people with that can forcelike to use like a up bond and are you could use at a poured fondant or I'm up that but the what I find reason I'm not using afind it as I find that a little too sweet and I find a white chocolate is verynice subtle flavor and it's not sweet but by all means you could use a fun trip okay and looks good is now a littlebeautiful so just take it off the heat I should mention I know some people saythey have a hard time finding the shortening so just choose anothertablespoon so or so I've for broader and that'll befine so now just come let this cool slightlyand when we come back we're going to place our cakes so when I'm pour the glaze over the casewhat I like to do is have a baking sheet and then put iraq and then put yourcakes on here and then check which side is the nightlike this side is a little flatter so that's what I'mno one's good in this when I think I'll turn over she won nice laptop no for this amount aglaze it'll get the mound I made here you geta really thin layer keeper for thicker layer than you might have to make you know maybe another half BatcaveUruguay's but I'd start with this and then what I liketo do is just have like the ladle arrived just a measuring cup for love your glaze and then have yourcake and then just pored over the top and shared when look make sure you get all the way and then just let it drip down like cell and then if you need to fill-in to them and just keep going and thenafter he goes for all your glaze and just a scrape it off here baking sheet if youhave to strain it if there's any crumbs just rain it and if it gets to think youmay have to put it back over your ass water your simmering water and then justdo that and then what I do just take a spatula and just move it so it's so it doesn't stick and then let it dry a little on their you're on thing here well let it dry a little set up a littleon this and then transferred and then put them in the fridge toharden nicely and then when we come back I will showyou how to decorate the top so we're final step for a petit fours isthe royal icing as you can see here I liked put no doctors legal sir that sop what you need is a large bowl annuallyneed one large a quite which by weight is about grams and have that a room temperature and what I'm going to do is with thatwith one teaspoon just to break up the a quiet and adds a little flavor I'mgoing to add about it teaspoon fresh lemon juice and I'm just gonna with fast many computers here and electricatmosphere past pretty simple to do this by hand K bus to break up that white and then what I'm gonna add is cupsit that is a grams are confectionersugar you may know that is powder icing sugarand always sifted which have already done because it always has lots and then I'm justgoing to have that an up and sky next yr until we get a nice realizing that we can I want I'm goingto pipe this so I wanna getting nice consistency now I have you know is I have some waterhere because if it's too sick I will clean itwith some water or you could use a little more lemonjuice with checkered up so house that looks a little thick so when we do is just have and just havea little it up water ok that's what I want you want it to I'm going to do the little dots andsquiggles we want it take a nap that it will hold its shape and not runtoo much yes I think that's about right now youcan use that white or you can color Rick and I mean youcould put your royal icing if you want differentcolors you wanna you can put divided up and then but I'mjust going to do it pink yeah I'm happy about that so I'm using a a job paste I mean you coulduse a liquid whatever you have and the job taste is very concentratedand I fine with the she wanted kinda typically they're a very pale color so just add a little at the beginning and then you can alwaysadd more and can't but you can take it away and see what you color it is keep thatin mind cuz as you can see I just put a littledropped and that's and they're really sturdy and ok I think I'll add just a bit more care focusing say that stepper lead Ihave got pink hands now okay so that looks up yeah that looksabout right up and if you've never worked with royalicing it dries out very quickly and we'll geta crust on the top so if you're not ok working with it haveit covered at all times okay so that's good %uh some and I think that second a littlemuch time and just a touch more water to and right decision all the way up play withit a bit and then I'm gonna pipe its so if you don't haveI've shooting wanted list also pastry bagfoldable I mean you can just like a littlefreezer rank or you can use a paper called and what I think it is I have a glassand at the bottom I have a piece of wet paper towelbecause once I cut it off like I said you don't you want to keep it moist so that way if you're working with thatwe have to leave your something is stills won't dry out okay so it's good and so Iwon't put it here and then I'm just gonna clean up andwhen we come back I'll show you how to finish our yourpity for orders case on our red so I have some my littlecakes here and the white chocolate glazed it hard so now what I did is I just cut the endof so make sure you press down on twirl get all the air out in your bagand then I usually have a play cuz I wanted to see if will test their
I mean do anything as you can do thesquiggle sir just dots as bakers small as you want so have fun with it just do that or you could whatever it whatever you like or spiralsor me have fun with it now you can coverand store these in the fridge for at least a week maybeten days so it's great three do we have thinkyou're had a party in you want to make a large amount so let's charming so I would try theseones cuz want that too sad and as you can see you have the three layers at thatbeautiful almond cake and then the apricot and theraspberry in the white chocolate glazed is your so elegant and the taste is Sun is so unique and like this there's a lotgoing on there very like almost sophisticated flavor because you have so much the the allmanthe after car transfer and the whitechocolate glaze I really like because it's not too sweet they're just act top and short until next time i'm stephanie you'rescared joy making dot com delusions dumb