Petit fours

Cake petit-fours

Cake petit fours His appearance owe the famous French chef and confectioner La Varenna. Up until the mid-17th century, buns and cakes were baked in the same large ovens in which bread was baked. La Varenne first discovered the convenience of small ovens for cooking confectionary. These stoves — «petit fours» — gave the name of a small, exquisitely decorated cake in France.

In principle, petits fours can be any cake. It is enough to divide it so that each portion was three times less than the usual cake. Nevertheless, many petits fours at once created individually. For example, small tartlets with cream and berries and biscuits «Madeleine«. By the way, colored macaroon, which for several years went crazy with the girls all over the world — the typical petit fours.

For these micro-cake decorations are very important, as well as flour, from which they are prepared. The combination of carefully selected glazes, shapes and decorations make perfection.

Let’s try to cook!

  • Coffee petit fours

Cake petit fours. Coffee

INGREDIENTS

  • flour — 300 g
  • butter — 200 g
  • egg yolks — 3 pieces.
  • baking powder — 2 tsp.
  • vanilla sugar — 2 tsp.
  • sugar — 100 g

For the cream:

  • Sugar 120 g
  • 2 tbsp. l. soluble coffee
  • 250 g butter

Cooking method:          
Step 1. Pour 3 tablespoons of coffee. l. boiling water, cool. Sift flour, mix with baking powder. Beat egg yolks with sugar, add the flour mixture and the vanilla sugar, mix well.

Step 2. Chilled butter cut into small pieces, add to the dough and knead until smooth hands, then remove for 30 minutes. Refrigerate.

Step 3. Heat oven to 180 ° C. Roll out the dough in a layer of 3-4 mm thickness, cut out of it with the help of molds, any small figures. Arrange them on a baking sheet, laid by baking paper, and bake in the oven for 10-15 minutes.

Step 4. Prepare the cream. Beat softened butter with sugar and vanilla sugar until cream consistency. Continuing to whisk, enter the coffee. With a pastry bag to put on one half baked figurines cream, cover with the remaining figures, lightly press. Top decorate cream petit fours.

  • Petit fours with cognac

Cake petit fours with cognac

INGREDIENTS

  • Wheat flour — 75 g
  • ground almonds — 50 g
  • Starch — 50 g
  • vanilla sugar — 2 tsp
  • baking powder — 1 tsp
  • sugar — 100 g
  • Eggs — 2 pcs

For the cream:

  • Cognac — 2 tablespoons
  • powdered sugar — 50g
  • fixer for cream — 1 package
  • 33% fat cream — 500 ml

For dusting:

  • chopped almonds — 75 g

For impregnation:

  • juice and zest of 1 orange
  • powdered sugar — 2 tbsp
  • Brandy — 4 tbsp

Cooking method:    

Sift flour, mixed with starch and baking powder. Yolks separated from whites.

Heat oven to 180 ° C. Beat yolks with 3 tbsp. l. warm water to form a lush foam; gradually add the vanilla and regular sugar (to postpone the 1 tbsp. l. to proteins of sugar). Beat yolks until, until the mixture turns white and acquires a creamy consistency.

In a separate bowl, whip the whites into fluffy foam, gradually adding the remaining sugar.
Gently combine the beaten egg yolks and whites, then enter the flour mixture and nuts, mix gently.

The dough is spread out in small refractory molds. Bake in the oven for 20-25 minutes.
Ready-cakes extracted from the mold, cool and cut in half horizontally.

On a dry frying pan fry the chopped almonds. In a bowl, mix the juice and zest of orange liqueur and icing sugar. Use the brush to soak cakes halves.

Whip the chilled cream with powdered sugar and a fixer for the cream, pour the brandy and stir. The resulting cream cakes grease the half, cover with their other halves and gently press.
The edges of the top and petit fours lubricate the remaining cream and sprinkle with almonds. Top cake can be decorated with the help of a pastry bag rosettes of cream or any berry.

Cake petit fours is ready!

  • Cake petit fours. Chocolate petits fours

Cake petit fours. Chocolate

INGREDIENTS

  • baking powder — 1 tsp..
  • chilled sour cream — 2 tbsp. l.
  • Wheat flour — 100 g
  • vanilla sugar
  • 175 g butter
  • 1.5 tbsp. starch
  • sugar — 2 tbsp

For the glaze:

  • 75 g of powdered sugar
  • melted butter — 25 g
  • 2 h. L. cocoa powder

For the chocolate cream:

  • butter
  • 1 package (40 grams) of dry chocolate pudding
  • 70 ml of milk

Cooking method: 

Sift flour, mixed with starch and baking powder.
In a separate bowl, mix the sugar, sour cream and vanilla sugar, add the flour and mix.
Cold butter cut into small pieces and mix with the flour mixture. Knead dough until smooth and hands clean for 30 minutes. Refrigerate.

Preheat oven to 180 ° C. The finished dough roll out the layer of not more than 4 mm thick, cut circles out of it with a diameter of 5 cm. Baking tray lay a baking paper, spread out on it circles from the dough.
Put the pan in the oven for 10-12 min., Then remove the wide knife ready mugs and cool.

To prepare the chocolate cream pudding as directed on package, using cold milk and sugar. Beat butter in a lush lather, then gently, portions, connect it to the pudding. Ready to put cream in a pastry bag.
Prepare the glaze. In a small saucepan, mix until smooth cocoa, powdered sugar and 1 tbsp. l. hot water, then add the butter and place on a small fire, stirring constantly. When the mass is smooth, remove the saucepan from the heat.
With a brush to grease glaze half circles from the dough. On the other half of the squeeze circles approximately 1 hour. L. cream from a pastry bag, put them on mugs, missed glaze, gently squeeze.
If desired, top petits fours can be decorated with chocolate cream.

  • Raspberry petit fours with almonds

To lose weight, sometimes just enough to reduce the portions. For example, instead of large pieces of cake served with coffee tiny cakes — Cake petit fours.

Raspberry cake petit fours with almonds

INGREDIENTS

  • 375 g flour
  • 125 g of finely ground almonds
  • large egg — 3 pieces.
  • butter — 200 g
  • sugar — 200 g
  • powdered sugar — 3 tbsp. l.
  • 3-4 raspberries
  • vanilla sugar — 2 tsp..
  • baking powder — 0.5 tsp..

For the glaze:

  • 120 g raspberry jam

Cooking method: 

Sift flour, mix with baking powder and ground almonds. Beat eggs with sugar, add the flour mixture and the vanilla sugar, mix well.
Cold butter cut into small pieces and mix with the flour mixture. Knead dough until smooth hands. Molded it into a ball, wrap in plastic wrap and put into the refrigerator for 30 minutes.

Preheat oven to 180 ° C. The finished dough roll out the layer of not more than 4 mm thick, cut circles with a diameter of 3-4 cm. Baking tray lay a baking paper, spread out on it circles from the dough. Put the pan in the oven for 10-12 min., Then remove the wide knife ready mugs and cool.

Half circles grease raspberry jam, cover with the remaining circles. From fresh raspberries squeeze the juice, mix it with powdered sugar. The resulting glaze grease Cake petit fours.

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