Petits Fours Food

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PETITS FOURS



Petits Fours image

(Posted in reply to a message board request). This is a recipe for "old fashioned" Petits Fours. If you prefer you can use your favorite (2 layer size) white cake recipe to make them.

Provided by Dee514

Categories     Dessert

Time 3h40m

Yield 36-40 Petits Fours

Number Of Ingredients 15

2 1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/3 cups buttermilk or 1 1/3 cups sour milk
1/2 cup butter (or margarine or shortening)
1 teaspoon vanilla
4 egg whites
1/8 teaspoon salt
3 cups sugar
1 1/2 cups hot water
1/4 teaspoon cream of tartar
1 teaspoon clear vanilla flavoring or 1 teaspoon vanilla
4 cups sifted powdered sugar
food coloring (optional)

Steps:

  • In a bowl, combine flour, sugar, baking powder, baking soda and salt.
  • Add buttermilk, butter and vanilla.
  • Beat with electric mixer on low speed for about 30 seconds, scraping bowl.
  • Beat on medium high speed for about 2 minutes, scraping bowl occasionally.
  • Add egg whites and beat for 2 more minutes, scraping bowl.
  • Pour batter into a greased and floured 9x13x2 inch pan.
  • Bake at 350°F for about 40-45 minutes or until toothpick inserted into center comes out clean.
  • Cool cake on wire rack for about 10 minutes; remove from pan.
  • Cool thoroughly.
  • Prepare Petits Fours icing.
  • In a medium sauce pan, combine sugar, water and cream of tartar.
  • Bring to a boil over medium-high heat, stirring constantly until sugar dissolves (about 5-9 minutes).
  • Reduce heat to medium-low.
  • Clip a candy thermometer to the side of the pan.
  • Cook until temperature reaches 226°, stirring only to prevent sticking.
  • Remove sauce pan from heat.
  • Cool at room temp, without stirring, to 110° (about 1 hour).
  • Add vanilla.
  • Stir in enough powdered sugar (about 4 cups) to make a drizzling consistancy.
  • Beat icing with rotary beater or wire whisk to remove lumps if necessary.
  • If desired, stir in a few drops of food coloring.
  • Makes about 3 1/2 cups icing or enough for 36-40 petits fours.
  • **If icing becomes too thick, beat in a few drops of warm water.
  • Icing the Petits Fours: Trim sides of cake to make smooth, straight edges.
  • Cut cake into 1 1/2 inch squares, diamonds or circles.
  • Gently brush off any crumbs with your fingertips.
  • Place cake pieces on a wire rack over a clean sheet pan.
  • Insert a 2 or 3 pronged long-handled fork into the side of one cake piece.
  • Spoon on enough icing to cover top and sides.
  • Place on wire rack.
  • Repeat with remaining cake pieces (sides of pieces should not touch).
  • Let cakes dry for 15 minutes.
  • Repeat for a second coating of icing, BUT place cake pieces on top of fork (do not spear).
  • Repeat for a third layer of icing, if desired.
  • Reuse the icing collected in the pan as needed, straining the crumbs out if necessary.
  • They can be decorated as desired with flowers, tiny silver balls, etc.
  • ,before the last coat of icing has dried.

Nutrition Facts : Calories 219.8, Fat 2.7, SaturatedFat 1.7, Cholesterol 7.1, Sodium 69.9, Carbohydrate 48.2, Fiber 0.2, Sugar 41.3, Protein 1.6

PETIT FOURS



Petit Fours image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h30m

Yield about 108 (1 by 1-inch) squares

Number Of Ingredients 17

2 sticks unsalted butter, at room temperature, plus melted butter for pans
1 pound almond paste
1 cup sugar
1 teaspoon pure almond extract
6 large eggs
1 cup all-purpose flour
Pinch fine sea salt
1 1/3 cups Raspberry Preserves, recipe follows, or strawberry jam with seeds
8 cups tinted Royal Icing, recipe follows, or store bought
Decorative dragees, silver, gold, etc., for garnish
1 quart raspberries
1 tablespoon lemon juice
1 3/4 cup sugar
6 tablespoons corn syrup
2 tablespoons plus 1 teaspoon almond extract
17 1/2 cups confectioners' sugar (about 5 boxes)
Green and violet food coloring (or your favorite colors)

Steps:

  • Preheat the oven to 375 degrees F. Brush 3 (12 1/2 by 9-inch) rimmed baking sheets (otherwise known as quarter sheet pans) with melted butter. Line the pans with parchment paper, leaving a few inches of overhang on opposite sides. Butter the top of the parchment paper as well, then set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste and sugar on medium speed until well combined, about 5 minutes. Add the almond extract. Roughly cut the room temperature butter into pats and gradually add to the almond paste-sugar mixture. Beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl if needed. Add the eggs, 1 at a time, beating to combine after each addition. Add the flour and salt and beat until just combined.
  • Divide the batter evenly among the prepared baking sheets, about 2 1/4 cups each sheet, smoothing the batter out with an offset spatula. Gently tap the baking sheet on the table to remove any air pockets in the batter. Air pockets will cause holes in the baked cake and give a ragged look to the finished product. Bake until just set, but not browned, 15 to 20 minutes. Give the baking sheets a turn halfway through baking, after about 8 minutes, for even baking, if needed, but don't worry too much because we're covering the cakes. Test with a toothpick or skewer and if clean, remove from the oven and transfer to wire racks to cool.
  • To make the jam easier to spread and to prevent tearing the cake, puree the raspberry jam in a food processor. Line a baking sheet with parchment paper. Turn 1 cake layer out onto the lined baking sheet. Spread half of the raspberry jam in an even layer over the cake. Carefully flip the cake out of the baking sheet and top with a second cake layer. Spread with the remaining jam. Carefully flip the final layer out of the baking sheet and top the cake. Place a piece of parchment paper over the final layer and top with a second baking sheet. Weigh down with 2 large (28-ounce) cans. Chill in the refrigerator for at least 1 hour and up to overnight.
  • Remove the cake from the refrigerator and cut into 1-inch squares. Place onto a wire racks over at least 2 baking sheets, leaving at least 1-inch between each cake piece.
  • Place each of the tinted royals icings in a heatproof bowl set over a pan of simmering water, with the bottom of the bowl not touching the water, until pourable. You should have about 8 cups total. You'll be using about 1 heaping tablespoon icing on each. Carefully place a cut cake on a chocolate fork/dipper (or a small fork). Place the cake over the icing and spoon the icing onto the cake. If the cake drops into the icing, carefully pick it up with your spoon and place back onto your fork/dipper. Place back onto the wire rack using another dipper or fork to slide onto the wire rack. Top with decorative dragees, as desired. Repeat with the remaining icing and cakes. Alternately, for each tinted frosting, set 3 cooling racks over baking sheets and divide the cut cake pieces evenly among the racks. Pour the tinted frosting slowly over the cake pieces. If you need extra frosting, just remove the cooling rack, scrape the excess frosting from the baking sheet, melt or microwave until pourable and touch up any area that the frosting didn't coat the first time. Let stand until set, about 30 minutes at room temperature or cover and place in the refrigerator for up to 1 week until ready to serve.
  • Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
  • Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
  • Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.
  • In a large heatproof bowl, combine 1 1/4 cups plus 1 tablespoon water, corn syrup and almond extract. Once incorporated, slowly whisk in the sugar until fully combined. Alternately, slowly mix together in a stand mixer and transfer to a heatproof bowl prior to icing cakes.
  • Divide the icing into 3 heatproof bowls. To make a pale green color, add a little less than 1 drop green food coloring to the first bowl. To the second bowl, add 1 drop purple coloring for a lavender color. And leave the final bowl white, or add another color, as desired.

PETIT FOURS



Petit Fours image

Provided by Food Network

Categories     dessert

Time 3h45m

Yield about 75 bite-sized cakes

Number Of Ingredients 19

Nonstick cooking spray, for the sheet pan
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3.5 ounces almond paste, broken into small bits
1 cup granulated sugar
1/4 cup honey
2 sticks (1 cup) unsalted butter, at room temperature
6 large eggs
1 1/2 batches Royal Icing, recipe follows
Violet and green gel food coloring (or your preferred colors), as needed
1/3 cup seedless blackberry jam
1 cup white chocolate chips
4 cups confectioners' sugar
1/3 cup hot water, plus up to 1/4 cup more if needed
1/4 cup light corn syrup
4 cups sifted confectioners' sugar
3 tablespoons meringue powder
5 to 6 tablespoons warm water

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Liberally spray an 18-by13-inch sheet pan with nonstick cooking spray and line it with parchment paper. Stack the lined sheet pan inside a second sheet pan, to avoid extra browning when baking.
  • In a mixing bowl, add the flour, baking powder and salt and whisk to combine. Set aside.
  • In a food processor, pulse together the almond paste, granulated sugar and honey. Pulse until well combined. Open the food processor and scrape the sides and bottom with a metal spoon to check that the almond paste is completely incorporated. Add the butter, 1 tablespoon at a time, pulsing to combine after each addition.
  • Add the eggs one by one, pulsing until each is completely incorporated. After the last addition, scrape down the bowl and then pulse until the batter is completely smooth and slightly fluffy. Pulse in the flour mixture until blended.
  • Spread the batter evenly in the prepared sheet pan. Bake until the cake is golden brown and springs back when gently poked, 15 to 20 minutes. Let cool completely.
  • While the cakes are cooling, color the Royal Icing in the colors of your choosing and add each color to a pastry bag fitted with a #2 tip. Pipe tiny flowers on a piece of parchment by making small closed spirals in one color, then add leaves to either side in the other color. Set aside to set up and harden, about 1 hour.
  • Remove the cake from the sheet pan and cut in half widthwise. Spread the jam on top of one half and top with the second half. Freeze for 10 minutes to set.
  • Use a serrated knife to cut the cake into 1-inch squares. Place onto a parchment-covered sheet pan and freeze for at least 1 hour.
  • For the coating icing: In the meantime, add the white chocolate chips to a heatproof bowl and set over a pot of simmering water (the bowl should sit above and not touch the water). Heat, stirring, until melted and smooth.
  • Sift the confectioners' sugar into a separate large bowl. Stir in the hot water and corn syrup until smooth. Stir in the melted chocolate. If the icing is too thick (it should be pourable), add more hot water 1 teaspoon at a time. Use while warm; you can reheat it in the microwave if necessary as you are working.
  • Put the little cakes on a wire rack fitted inside a sheet pan lined with parchment paper. Coat the cakes with the icing using a spoon and small offset spatula, or add icing to a pastry bag, snip the corner and use to coat each cake. Top each with a hardened royal icing decoration. Allow the icing to set up before transferring to a serving platter.
  • In the bowl of an electric mixer fit with a paddle attachment, add the confectioners' sugar and meringue powder and beat to combine. Beat in 4 tablespoons of warm water to combine. Raise the paddle head to check the consistency of the icing; the icing should be thick and smooth but not dripping from the paddle. Add more water until the desired consistency is reached. (You can add slightly more water to achieve a flooding consistency icing to completely cover cookies. Use a stiffer consistency to pipe decorations and details.)

PETITS FOURS



Petits Fours image

This is a sponge cake that it is perfect for making petits fours. Dense yellow cake that can stand up to the process of being cut into small pieces, and iced individually. Decorate each little cake with a whole nut, some candied fruit, tiny candies, sprinkles or coconut.

Provided by courtney

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h30m

Yield 36

Number Of Ingredients 8

2 eggs
2 egg yolks
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ cup milk
5 tablespoons butter, melted
2 cups Frosting for Petits Fours

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  • In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
  • Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
  • Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
  • Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.

Nutrition Facts : Calories 69.6 calories, Carbohydrate 11.1 g, Cholesterol 26.2 mg, Fat 2.3 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 37.2 mg, Sugar 5.8 g

PETITS FOURS ICING



Petits Fours Icing image

I love petit fours. This icing is supposed to be perfect for them. To ice the little cakes, you can set a wire rack on top of waxed paper and place the cakes on top of the wire rack. Spoon icing over each piece, being sure to get all sides covered, letting excess icing drip onto wax paper. OR, you can spear the bottoms of the cakes with a 2- or 3-pronged fork, hold them (one at a time) over the icing saucepan, and spoon icing on that way. This is from Better Homes and Gardens book "Old-Fashioned Home Baking." Prep time is an absolute guess and includes the 1 hour cooling period. Cook time is also a guess because I've never done it myself.

Provided by the_cookie_lady

Categories     Dessert

Time 1h20m

Yield 3 1/2 cups, 36-40 serving(s)

Number Of Ingredients 6

3 cups sugar
1 1/2 cups hot water
1/4 teaspoon cream of tartar
1 teaspoon vanilla flavoring (use clear if you don't want it to tint the icing)
4 cups approx. powdered sugar
food coloring (optional)

Steps:

  • In a medium saucepan, combine sugar, hot water, and cream of tartar. Bring to a boil over medium-high heat, stirring constantly for 5 to 9 minutes or until the sugar dissolves.
  • Reduce heat to medium-low. Clip a candy thermometer to the side of the saucepan. Cook until thermometer registers 226 degrees, stirring only when necessary to prevent sticking. Remove saucepan from the heat. Cool at room temperature, WITHOUT STIRRING, to 110 degrees (allow about 1 hour).
  • Add vanilla flavoring. Stir in enough powdered sugar to make the icing of drizzling consistency. If necessary, beat the icing with a rotary beater or wire whisk to remove any lumps. If desired, stir in a few drops of food coloring.

Nutrition Facts : Calories 116.7, Sodium 0.8, Carbohydrate 30, Sugar 29.7

SPRING SHOWER ALMOND PETITS FOURS



Spring Shower Almond Petits Fours image

Each of these pink-and-white petits fours has two layers of extra-moist almond cake filled with cherry preserves, a coating of tinted glaze gives them a hand-painted appearance, and faux cherry blossoms make them even more artful.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 30

Number Of Ingredients 13

6 tablespoons unsalted butter, softened, plus more for baking sheet
1 1/4 cups cake flour (not self-rising), plus more for baking sheet
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup almond paste
4 large eggs, separated
1/2 teaspoon pure vanilla extract
1/2 cup whole milk
1/2 cup cherry preserves, processed in a food processor
Sugar Glaze
Gum paste cherry blossoms, (available at Wendy Kromer Confections)

Steps:

  • Preheat oven to 350 degrees. Butter a 12-by-17- inch rimmed baking sheet, and line with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift flour, baking powder, baking soda, and salt into a large bowl; set aside.
  • Put 3/4 cup sugar and the almond paste into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter; mix until pale and fluffy, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl; set aside.
  • Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.
  • Spread evenly into prepared sheet. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes. Transfer sheet to wire rack; let cool completely. Unmold; remove parchment.
  • Cut cake in half crosswise. Spread one half with preserves; top with remaining half. Refrigerate 1 hour. Trim cake, and cut into 1 1/2-inch squares. Transfer to a wire rack set over a rimmed baking sheet. Pour glaze over each petit four, spreading over top and sides to coat completely. Reuse glaze, straining to remove any solids, if needed. Refrigerate until set, about 20 minutes. Garnish with blossoms.

PETITS FOURS



Petits Fours image

This is a sponge cake that it is perfect for making petits fours. Dense yellow cake that can stand up to the process of being cut into small pieces, and iced individually. Decorate each little cake with a whole nut, some candied fruit, tiny candies, sprinkles or coconut.

Provided by courtney

Categories     Yellow Cake

Time 1h30m

Yield 36

Number Of Ingredients 8

2 eggs
2 egg yolks
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ cup milk
5 tablespoons butter, melted
2 cups Frosting for Petits Fours

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  • In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
  • Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
  • Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
  • Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.

Nutrition Facts : Calories 69.6 calories, Carbohydrate 11.1 g, Cholesterol 26.2 mg, Fat 2.3 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 37.2 mg, Sugar 5.8 g

PETITS FOURS



Petits Fours image

Categories     Cake     Cookies     Side     Bake     Simmer     Butter

Yield makes about 3 dozen

Number Of Ingredients 13

1 1/2 sticks (3/4 cup) unsalted butter, room temperature, plus more for pan
2 1/4 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
3/4 teaspoon salt
1 3/4 cups sugar
1/2 cup almond paste (not marzipan)
6 large eggs, separated
1 teaspoon pure vanilla extract
1 cup milk
1 1/2 pounds white chocolate, coarsely chopped
1 1/4 cups heavy cream
White Chocolate Cutouts (page 395)
Royal Icing, for decorating (page 389; optional)

Steps:

  • Preheat the oven to 350°F. Butter a 17-by-12-inch rimmed baking sheet; line with parchment paper. Butter parchment and dust with flour, tapping out excess; set aside. Into a large bowl, sift together the flour, baking powder, and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat 1 1/4 cups sugar and the almond paste on medium-low speed until the mixture resembles coarse meal. Add the butter, and beat on medium-high speed until light and fluffy, about 2 minutes. Add the egg yolks and vanilla; mix to combine, scraping down the sides of the bowl as needed. Add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, whip egg whites until foamy. With the mixer running, gradually sprinkle in remaining 1/2 cup sugar, and beat until soft peaks form. Add a third of the egg-white mixture to the egg-yolk mixture, and fold with a whisk. Gently fold in remaining whites.
  • Spread batter evenly on prepared sheet, and bake, turning pan halfway through, until a cake tester inserted in the center comes out clean, about 20 minutes. Transfer pan to wire rack to cool completely. Cover tightly with plastic wrap, and refrigerate for at least 1 hour or up to 1 day.
  • Invert the cake onto a large work surface, and peel off parchment paper. Using assorted 2-inch cookie cutters, cut out cakes. Place cakes on wire racks set over rimmed baking sheets; set aside.
  • Place the white chocolate in a large heatproof bowl. In a small saucepan, bring the cream to a simmer over medium-high heat; pour over white chocolate, and let sit for 1 minute. Stir until mixture is smooth. Spoon melted chocolate over cakes, letting some run down the sides; spread with a small offset spatula to coat completely.Transfer glazed cakes to a parchment-lined baking sheet, and refrigerate at least 30 minutes. Place a White Chocolate Cutouts on top of each cake; decorate with Royal Icing, if desired. Cakes can be refrigerated, in an airtight container, for up to 3 days.
  • Petits Fours how-to
  • A sheet of almond-flavored cake is cut into individual cakes with a set of 2-inch cookie cutters.
  • Melted white chocolate, tinted in pastel shades, is spread over a sheet of parchment with an offset spatula; once set, the chocolate is cut with the same set of cutters into shapes that will top the glazed cakes.

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From en.wikipedia.org


CHOCOLATE INDULGENCE PETITS FOURS RECIPE - BBC FOOD
Method. For the biscuit base, preheat the oven to 150C/300F/Gas 2 and grease a 30x20cm/12x8in baking tin. Mix the butter and sugar together until pale and fluffy. Add the hazelnuts and flour and ...
From bbc.co.uk


ORDER PETIT FOURS | AMERICA'S #1 ONLINE BAKERY
Petit Fours to Order. Petits Fours are delectable mini-cakes with layers of moist cake and rich buttercream. Each petit four is hand-decorated in a seasonal or holiday theme by one of our talented artisans for a special touch. You can order petit fours as a gift or have decorated petit fours delivered as the centerpience for an event.
From 1-800-bakery.com


PETITS FOURS RECIPES | FOOD NETWORK CANADA
Directions for: Petits Fours Ingredients. 4 eggs. ½ cup 1/2 cup + 2 tablespoons/125 g sugar. 1 tsp vanilla. 1 cup flour, sifted. pinch salt. 3 Tbsp apricot or red-currant jelly. 4 oz marzipan. 1 Tbsp light corn syrup. 2 cup icing sugar. Food colouring (optional) Silver balls or icing flowers for decoration. Directions. 1. Grease and line an 9-inch/23-cm cake tin with parchment. Heat the …
From foodnetwork.ca


FOOD HACKS - SAVORY BREAKFAST PETITS FOURS | WIRED
Hit your petits fours pan with a spray of olive oil and fill the wells with the savory cheesecake mixture. Fill the wells all the way to the top and pop the whole thing in …
From wired.com


PETIT FOUR | TRADITIONAL DESSERT FROM FRANCE
The most general division is made between petit fours glacés, the glazed variety, and petit fours sec, which include dry varieties such as meringues, cookies and puff pastries. Although not nearly as popular as the dessert kind, savory petit fours salés are also prepared and served as appetizers. Invented in 18th century France, they were primarily served during traditional …
From tasteatlas.com


PETITS FOURS EMOTION LENôTRE (MIXTE) - LAUBRY - FINEST FOODS
Petits Fours Emotion Lenôtre (Mixte) $ 86.75. A tray full of delectable and beautiful petits fours turns any event into an extraordinary occasion.A petit four is a small confectionery or savoury appetizer. The name is French, petit four meaning “small oven”.
From laubry.com


MAXI TULIP PETITS FOURS | SWISS COLONY
Food Gifts Back to Main Menu Food Gifts. Bakery Gifts Breakfast Gifts Chocolate Gifts Gift Baskets & Boxes Meat & Cheese Gifts Nuts & Snacks Gifts Occasions Food Gifts Back to Food Gifts Occasions Food Gifts; Birthday Gifts Care Packages College Care Packages Graduation Gifts Hostess Gifts Sympathy Gifts Thank-You Gifts Thinking Of You Shop all Occasions Food …
From swisscolony.com


BUY PETIT FOURS | MAIL ORDER PETIT FOURS | GOURMET FOOD STORE
Petits Fours - Sweet Cravings A selection of decadent mini-cakes from one of France's best patisseries, this collection includes 58 delicious and adorable petit fours. With combinations like chocolate soft almond pastry decorated with a Venezuela ganache and topped with a chocolate disk, delicious pistachio mousse and a Cherryssime cherry over ...
From gourmetfoodstore.com


PETITS FOURS - EPICURUS.COM RECIPES
Grease and flour 13- x 9-inch baking pan; set aside. Heat oven to 350 degrees F. In a large bowl, combine flour, baking powder and salt and set aside. Beat sugar and butter in another large bowl at medium speed, scraping the bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition.
From epicurus.com


HOLIDAY PETITS FOURS - HICKORY FARMS
Holiday Petits Fours. Shipping calculated at checkout. Hand decorated and wrapped in a blanket of rich frosting, our Holiday Petit Fours are filled with creamy layers of almond, orange, chocolate mocha, or strawberry filling. Leave one of these out for Santa! Web Exclusive.
From hickoryfarms.ca


POPPIES MINI ASSORTMENT PETITS FOURS 55 PIECE – CAFFREY'S ...
Poppies Mini Assortment Petits Fours 55 Piece. This luxurious assortment is the perfect dessert for every occasion. It includes 55 mini pastries: mini eclairs, strawberry cream slices, brownies, crispy profiteroles. Keep Frozen at -18°C or cooler.Important: If food has thawed, do not refreeze. Take the desired number of frozen pastries out of ...
From caffreysmillbrook.com


AMAZON.COM: PETIT FOURS: GROCERY & GOURMET FOOD
Incredible Petits Fours, Gift of 24 (11 1/4 oz. net wt.) from The Swiss Colony. 17 Ounce (Pack of 1) 4.4 out of 5 stars 473. $19.99 $ 19. 99 ($1.78/Ounce) Get it as soon as Thu, Feb 17. FREE Shipping . 0 in cart. Christmas Petits Fours, Gift of 24 from The Swiss Colony. 24 Count (Pack of 1) 4.5 out of 5 stars 1,628. $19.99 $ 19. 99 ($19.99/Count) Get it as soon as Thu, Feb 17. …
From amazon.com


PETITS FOURS | FOOD TO LOVE
Petits fours. 1. Preheat oven to 180°C/350°F. Grease 23cm x 33cm (9-inch x 13-inch) swiss roll pan with butter; line with 2 sheets of baking paper, extending paper 5cm (2-inches) above all sides. 2. Beat eggs in small bowl with electric mixer about 8 minutes or until pale and thick. Gradually add sugar, beat until sugar dissolves. Fold in sifted dry ingredients. Pour …
From foodtolove.co.nz


PETIT FOURS FOOD | ETSY
Check out our petit fours food selection for the very best in unique or custom, handmade pieces from our shops.
From etsy.com


PETIT FOURS | FINE FOOD DELIVERY SERVICE UK
Petit Fours Food - one-fine-dine. £6.60. Qty. Add to cart. Allow us to create a bespoke selection of handmade petit fours to accompany your lunch or dinner. 3 per portion and will send a balanced selection. Please be sure to let us know of any dietary and allergy requirements. We also offer a range of macarons or chocolates by Pierre Hermé and Ladurée (4, 7, 10) …
From onefinedine.com


PETITS FOURS RECIPES - BBC FOOD
Petits fours recipes. A small French fancy biscuit or cake often served at the end of a meal. Strictly speaking they are oven-baked little cakes (‘four’ is French for oven) and were ...
From bbc.co.uk


PETITS FOURS - HOME | FACEBOOK
Petits fours. 225 likes. Petits fours is run by a group of mauritian girls determined to make the world discover Mauritian culture through desserts. Indulgent and mouth watering treats at...
From facebook.com


96 PETIT-FOURS IDEAS IN 2021 | CUPCAKE CAKES, MINI CAKES ...
Nov 9, 2021 - Explore Joanne D'Agnolo's board "PETIT-FOURS", followed by 151 people on Pinterest. See more ideas about cupcake cakes, mini cakes, mini desserts.
From pinterest.ca


FAKE PETITS FOURS FOR THE LITTLE ONES - CHOWHOUND
The nine petits fours are finely constructed of fabric, beads, and ribbon roses, and look delicious enough to eat. They feel good in the hand, too: soft and cushy instead of scratchy and cheap. Don’t even bother having a pretend tea party without them on your teeny tiny plate. Haba Biofino Petit Fours, $15. Image source
From chowhound.com


PETITS FOURS - HOME | FACEBOOK
Petits fours. 118 likes. Макаро́н — французское кондитерское изделие из яичных белков, сахарной пудры, сахарного песка, молотого миндаля и пищевых красителей.
From facebook.com


PETIT FOURS NUTRITION FACTS - EAT THIS MUCH
Nutrition Facts. For a Serving Size of 1 serving ( 28.35 g) How many calories are in Petit Fours? Amount of calories in Petit Fours: Calories 140. Calories from Fat 81 ( 57.9 %) % Daily Value *.
From eatthismuch.com


9 BEST PETIT FOURS RECIPES - WHAT ARE PETIT FOURS
Food & Drink 9 Fancy Petit Fours Recipes Fit For High Tea—And Royal Shenanigans . March 2, 2021 – 5:20 PM – 0 Comments. By Felicia Lim @_dishbydish ...
From parade.com


PETITS FOURS FOOD EMPORIUM - COOKING UP A STORM CULINARY ...
Petits Fours is a French inspired Food emporium, cake boutique and stockist of exclusive imported décor. Be sure to visit their new and improved Food Emporium at the Heathway Square Shopping Centre in Blackheath, where they recently added a waffle and crèpe bar that will make your taste buds go Ooh la la! Belgium waffles and French crèpes are made …
From cookingupastorm.co.za


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