CHOCOLATE RASPBERRY PETIT FOURS
This one may have it, hands down! I am practically sure, my friend, Judy is going to decide that we should try all the Godiva DECADENT chocolate and raspberry recipes she has asked me to find. How much fun, and I get to lick the bowls. Ha! This is for a dinner party she is going to have in Nov. So we have enough time to make a few. Wow! Good thing she has a large family! Approximate times have been posted. It takes 2 hrs. and 30 minutes prep time, plus baking and cooling times.
Provided by Manami
Categories Dessert
Time 8h50m
Yield 48 serving(s)
Number Of Ingredients 16
Steps:
- MAKE RASPBERRY PUREE:.
- Thaw 1.5 packages frozen raspberries. Press berries berries through a fine-mesh strainer, using a rubber spatula. (Yield approximately 1-1/2 cups puree).
- MAKE THE RASPBERRY SPONGE CAKE:.
- Preheat oven to 350ºF. Butter 15"x10" jelly roll pan. Line the bottom of the pan with parchment paper and butter the paper.
- Sift flour, baking powder, and salt. Set aside.
- Mix 2/3 cup Raspberry Puree and butter in a small saucepan. Heat to a boil over medium heat. Stir in the Chambord and remove from heat.
- Place eggs, sugar, and vanilla extract in large mixing bowl.
- Beat with electric mixer at high speed about 5 minutes or until thick and lemon-colored. Lower to medium speed and very carefully pour the hot Raspberry Puree into egg mixture, beating well.
- Add the flour mixture, beating on low speed until incorporated. Spread batter in prepared pan.
- Bake for 12-15 minutes or until cake springs back when lightly touch. Cool the cake in the pan for 5-10 minutes.
- Invert onto a wire rack and peel off the parchment papaer. Cool completely.
- MAKE THE RASPBERRY GANACHE:.
- Heat the cream and 2/3 cup Raspberry Puree in a medium saucepan over medium heat to a boil, stirring occasionall. Remove from heat.
- Add chopped chocolate and stir until melted and smooth. Stir in the Chambord. Pour into jelly roll or baking pan.
- Cover with plastic wrap and let it stand at room temperature until cooled and thickened, about 1 to 2 hours. (The Raspberry Ganache can be made ahead and refrigerated until needed. Bring ganache to room temperature or gently reheat until spreadable.).
- ASSEMBLE THE PETITS FOURS:.
- Cut cake in half crosswise, making two 10"x7.5" rectangles.
- Spread 2/3 cup Raspberry Ganache over one layer. Top with second layer.
- Wrap cake in plastic wrap and freeze until firm, about 1 hour.
- Cut cake into 1" squares. Place half the cake squares on a wire rack set over baking sheet.
- Freeze remaining cake squares.
- Place the Raspberry Ganache in a 4 cup microwave-safe measuring cup with a pouring spot. Microwave on medium(50%) for minute. Stir until smooth. (Ganache should be thin enough to pour.).
- Slowly drizzle the ganache over each petit four, coating all sides evenly. Return any ganache on baking sheet to measuring cup.
- Repeat melting and pouring the ganache over cakes until each petit four is coated. Repeat with remaining cake squares.
- Chill petit fours in the refrigerator for 15 minutes.
- DECORATING THE PETITS FOURS:.
- Place Solid Ivory into small microwave-safe cup. Microwave on medium (50%)for 1 minute. Stir until smooth.
- Tint pink with red food coloring. Spoon into parchment cone, pastry bag, or teaspoon and drizle petits fours with melted pink icing.
- Refrigerate at least 1 hour to set decoration. Let stand at room temperature for 30 minutes before serving.
TRIPLE CHOCOLATE PETIT FOURS
The recipe as written uses chocolate sponge cake, simple syrup, chocolate frosting, and chocolate glaze. The chocolate sponge cake recipe that I used was found here on Recipezaar from Derf and I added some additional guidelines and tips. The chocolate glaze recipe is from AllRecipes.com. Feel free to use the basic outline of the recipe to create your own petit fours. Just use the basic components (sponge cake aka genoise, simple syrup, some sort of filling like frosting/jelly/buttercream/fruit curd, and glaze such as marzipan/fondant/ganache) and follow the assembly instructions given. You can add flavored liquor, coffee, etc to the simple syrup recipe (equal parts sugar and water) to give a little extra flavor.
Provided by Eat Your Vegetables
Categories Candy
Time 1h40m
Yield 36 petit fours
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees and spray a 9''x9'' cake pan with non-stick cooking spray.
- In a large bowl, combine the whites only of 4 eggs (reserve 2 of the yolks for later). Try to avoid any 'goldfish' (little bits of yolk in the egg whites). If you do get goldfish, it's okay for this recipe, just realize that you won't get peaks when you beat it.
- Add the 1/4 t cream of tartar and 1/4 t salt to the egg whites. Beat until foamy.
- Add the 1/3 c Splenda/sugar to the egg white mixture and beat until stiff peaks form (or until foamy and well-mixed if you had goldfish).
- Beat in egg yolks and vanilla.
- In a small bowl, mix together the 1/4 c flour and 1/4 c cocoa.
- Lightly fold the flour mixture into the egg mixture.
- Pour batter into prepared cake pan and bake for 25 minutes, or until cake springs back lightly to touch.
- Once the cake is finished baking, turn out onto parchment lined baking rack to cool.
- When the cake is cool, slice into two layers using a long, sharp knife with a serrated blade.
- To make the simple syrup: combine the 1/2 c water and 1/2 c Splenda/sugar in a small saucepan and heat until sugar is dissolved.
- Using a pastry brush, coat both sides of the two cake layers with the simple syrup mixture.
- To make the frosting: cream the 3 T unsalted butter with 1/4 t vanilla. Add the 1 1/2 c powdered sugar and 1/4 c cocoa and blend gently to avoid the powders flying everywhere. CAREFULLY add just enough water to get a thick frosting (caution on this because if you add way too much you'll need to start over with the frosting, it only takes just a little water).
- Spread the frosting over one layer of the cake. Top this layer with the other layer and then frost the top of your layered cake.
- Using your sharp serrated knife again, cut the cake into 36 pieces (5 equal cuts in both directions). To make the pieces perfectly the same size you can measure and insert toothpicks as markers before you cut.
- To make the glaze: In a double boiler, melt the 16 oz bittersweet chocolate, the 1 c unsalted butter, and the 2 T light corn syrup. Stir often until well-blended.
- Set a baking rack over a cookie sheet covered with parchment paper. Set the layered cake pieces on the backing rack with spaces between each piece to let the chocolate flow over their sides.
- Pour the glaze over the cake pieces, taking care to cover the sides. The excess glaze will pool on the cookie sheet and may be reheated and reused. **For less waste, you can half the amount of glaze and coat in two phases, or have another recipe ready to use the excess glaze in.**.
- Allow the glaze to cool. I relocate the baking rack to the freezer to speed up the process once the pieces are slightly cooled.
- For the white hearts decoration: melt the white chocolate chips in a clean double boiler. Once the petit fours are well-hardened, use a clean paintbrush to paint the white chocolate hearts (or whatever decoration you'd like) on the tops. You may need to go over them more than once to get a nice white color without mixing with the dark brown glaze.
Nutrition Facts : Calories 91.1, Fat 6.8, SaturatedFat 4.1, Cholesterol 39.6, Sodium 25.9, Carbohydrate 7.3, Fiber 0.4, Sugar 5.3, Protein 1.1
More about "black and white chocolate petit fours food"
BEST PETIT FOUR CANDIES RECIPES | FOOD NETWORK CANADA
Web Jul 5, 2005 Directions. Preheat oven to 325 degrees F. and line a baking tray with parchment paper. Whip egg white with electric beaters until …
From foodnetwork.ca
3.7/5 (11)Servings 84
From foodnetwork.ca
3.7/5 (11)Servings 84
PETIT FOURS WITH WHITE CHOCOLATE GLAZE (UPDATED WITH …
Web Feb 25, 2015 In a medium size bowl, whisk the egg white until it foams -- about 30 seconds. Add the sifted confectioners' sugar, and stir, with a spoon or spatula, until the mixture is perfectly smooth. If the icing is too thick, …
From agardenforthehouse.com
From agardenforthehouse.com
CHOCOLATE PETIT FOURS, PERFECT FOR VALENTINE'S DAY OR …
Web Feb 5, 2014 Ingredients. one 9″ x 13″ buttermilk chocolate cake (use this cupcake recipe but bake it in 9″ x 13″ pan buttered, and lined with waxed paper, then buttered and floured on top of the paper and sides = easy …
From christinascucina.com
From christinascucina.com
PETIT FOURS - PREPPY KITCHEN
Web Apr 29, 2021 3. Pour into a lined 12”x17” baking sheet and smooth into an even layer with an offset spatula. Make sure to tap the pan on the counter a few times to pop any large air bubbles before baking for 25 to 30 minutes.
From preppykitchen.com
From preppykitchen.com
EASY BLACK & WHITE PETIT FOURS THAT YOU CAN MAKE AT HOME
Web Freeze on a baking sheet for 1 hour. Add the chocolate and vanilla frosting to separate microwave-safe bowls and microwave for 15 to 25 seconds; stir to achieve a smooth …
From foodnetwork.com
Estimated Reading Time 1 min
From foodnetwork.com
Estimated Reading Time 1 min
CHOCOLATE GLAZED PETIT FOURS - FOOD NETWORK CANADA
Web Jun 28, 2012 Step 2. Heat the chocolate glaze until it is just melted (about 120°F) and spoon the glaze over each petite four so that the top and sides are completely covered. …
From foodnetwork.ca
2.6/5 (369)Servings 14
From foodnetwork.ca
2.6/5 (369)Servings 14
EASY PETIT FOURS RECIPE - TABLESPOON.COM
Web Mar 7, 2017 Prepare ganache. Heat cream in a double boiler. When hot, add the white chocolate. Stir until melted and shiny. Set aside to cool. 2. Cut end pieces off the pound …
From tablespoon.com
From tablespoon.com
CHOCOLATE PETIT FOURS RECIPE FROM LINDT CANADA
Web Step 6. Variation: Bake the petits fours ungarnished, then cool and place a LINDOR Heart on top. Bake the petits fours ungarnished, then cool and decorate with coloured sugar, …
From lindt.ca
From lindt.ca
PETIT FOUR GLAZE: EASY RECIPE FOR WHITE CHOCOLATE GLAZE
Web Jan 19, 2023 Add around an inch of water to a saucepan and wait until simmering. Add a heat-proof bowl on top of the water (but not touching) and add the following ingredients: …
From cakedecorist.com
From cakedecorist.com
ALMOND AND WHITE CHOCOLATE PETITS FOURS | RICARDO
Web In a bowl, whisk the egg whites until frothy. Gradually add the sugar while whisking until firm peaks form. Divide the meringue between 3 bowls.
From ricardocuisine.com
From ricardocuisine.com
PETIT FOURS - SUGAR SPUN RUN
Web Jul 26, 2022 Heat about 2-3” of water over medium-low heat in a medium-sized saucepan and bring to a simmer. In a medium or large heat-proof bowl that fits snuggly over your …
From sugarspunrun.com
From sugarspunrun.com
TRAY OF 48 BLACK AND WHITE PETITS FOURS - COLLECTION MIGNARDISES ...
Web 6 chocolate moelleux. 6 white chocolate coffee ganache crisps. 6 gianduja rectangles. 3 white chocolate tartlets. 3 dark chocolate tartlets. Thaw in the refrigerator for 4 to 5 …
From gastronomia.ca
From gastronomia.ca
BLACK AND WHITE CHOCOLATE PETIT FOURS | PUNCHFORK
Web Black and White Chocolate Petit Fours, a vegetarian recipe from Food Network. 1 hr · 8 ingredients · Approx. 2 dozen · Recipe from Food Network ... Food Network 8. …
From punchfork.com
From punchfork.com
WHITE CHOCOLATE PETIT FOURS | CANADIAN LIVING
Web Jul 14, 2005 Method. Cover eggs with warm water; let stand for 5 minutes. Drain; set aside. In bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well …
From canadianliving.com
From canadianliving.com
10 BEST CHOCOLATE PETIT FOURS RECIPES | YUMMLY
Web May 9, 2023 The Best Chocolate Petit Fours Recipes on Yummly | Chocolate Petit Fours {cake Mix}, Strawberry And Chocolate Petit Fours, Chocolate Petit Fours ...
From yummly.com
From yummly.com
MATCHA AND WHITE CHOCOLATE PETIT FOURS | RICARDO
Web In a bowl, combine the flour, matcha and salt. In another bowl, cream the butter and sugar with an electric mixer for 1 minute. Add the egg and vanilla. Mix until smooth. With the …
From ricardocuisine.com
From ricardocuisine.com
BLACK & WHITE PETITS FOURS | PRODUCT MARKETPLACE
Web Mar 1, 2015 Date product entered market: March 1, 2015. French inspired bite-size luxury desserts, our delicious assortments of sweets are the perfect delectable party or …
From specialtyfood.com
From specialtyfood.com
EASY CHOCOLATE PETIT FOURS RECIPE | A SPICY PERSPECTIVE
Web Feb 12, 2021 Instructions. Preheat the oven to 350 degrees F. Set out a 13X18 rimmed baking sheet and line it with parchment paper. Spray the parchment with nonstick …
From aspicyperspective.com
From aspicyperspective.com
BLACK AND WHITE CHOCOLATE PETIT FOURS - FIND YOUR ANSWER
Web Apr 1, 2022 Black and White Chocolate Petit Fours What are the 3 varieties of petit fours? Petits fours come in three varieties: Glac (“glazed”), iced or decorated tiny cakes …
From findyouranswer.net
From findyouranswer.net
BLACK AND WHITE CHOCOLATE PETIT FOURS RECIPE | FOOD NETWORK
Web Preheat the oven to 375 degrees F. Place the butter, sugar, salt, and vanilla into the bowl of a stand mixer with the paddle attachment.
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love