Smart Cookie Petits Fours Food

PETIT FOURS

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.)

SUSHI PETIT FOURS

Steps:

• Use a 1.5- to 2-inch round cutter to cut out circles of cake and place on a parchment-lined baking sheet. (Dip the cutter into a small bowl of hot water between cutting to clean it off.) Pipe a small amount of buttercream, about 1/2 inch, on top of half the cake rounds, then sandwich with the remaining cake rounds. Partially freeze the filled cakes, about 30 minutes.
• Meanwhile, lightly dust a clean work surface with cornstarch. Roll out a sheet of dark green fondant (the color of sushi seaweed wrap) 1/8 inch thick so that it is large enough to fit a piece of wafer paper. (If you are rolling out the fondant in batches, keep any unused fondant wrapped in plastic to prevent it from drying out.) Placed the rolled fondant on a piece of parchment paper.
• Brush the fondant with piping gel and place the wafer paper, texture side-up, over top. Using your fingers, lightly brush the top of the wafer paper to remove any air bubbles as you press it into the fondant. Using a pizza cutter, trim the excess fondant around the wafer paper. (If you don't have wafer paper you can skip and just use green fondant.) Mix together the vodka and green gel food color in a small bowl and brush it lightly over the wafer paper so that it wrinkles for a seaweed look. Let dry completely until it is dry to the touch and no longer looks shiny.
• Cut strips of wafer paper fondant that are a 1/4-inch higher than your cake rounds and long enough to wrap around each cake circle. Flip over the fondant strips so that the wafer paper is facing down and pipe a line of buttercream about two-thirds of the way up each strip. Place a cake round on each strip and roll it up, lining up the bottom of the cake round with one side of the fondant strip. Trim away any overlap and add buttercream if needed to seal. Wipe away any buttercream that comes out at the seam. If the fondant begins to stick to your hands, lightly dust your fingers with cornstarch.
• Use the gummy candy or circus peanuts to cut a few pieces of fish that are about 3/4 inches wide. Gently push a few fish in the center of each sushi cake. Pour white sprinkles into the space between the gummy candy and the seaweed fondant to create the rice and gently press to ensure they are in line with the top of the seaweed.

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.

GRAND MARNIER PETITS FOURS

Steps:

• Trim edges of cake and cut into two 10-inch long strips.
• TO MAKE GRAND MARNIER CREAM, combine butter, powdered sugar and orange peel in a medium bowl and beat until soft and smooth. Add egg yolk and Grand Marnier in small amounts until thoroughly blended. If mixture separates, place in a bowl set in warm water, and whisk with a fork until smooth. Chill until cream will hold a shape.
• Spread top of cake with Grand Marnier cream. Place remaining cream in a piping bag with a star tube and decorate cake. Chill cake until cream is hard. Cut each strip of cake into 10 pieces. Place cakes on a wire rack set over a jelly roll pan. Spoon icing over cakes.
• TO MAKE ICING, cook corn syrup and water in a medium saucepan until corn syrup has melted and water is just bubbling. Stir in Grand Marnier and powdered sugar. Remove from heat and beat until smooth. Reheat until tepid. If icing is too thick, add 1 teaspoon of water. Tint icing with yellow food coloring. Spoon icing over cakes. Let stand until icing is set. Decorate with angelica strips. Makes 20 petits fours.
• TO MAKE GENOISE: Preheat oven to 350°F Grease and flour bottom and sides of a 14 inch x 10 inch baking pan. Shake out excess flour.
• Combine eggs and sugar in a medium mixing bowl. Place bowl in a pan of hot water. Beat until mixture is very thick and just warm. Mixture should form a ribbon when beaters are lifted. Remove from heat and add vanilla. Continue beating until mixture is almost cool. Fold flour into egg and sugar mixture. Mix in butter.
• Pour batter into prepared greased pan; level top. Bake in a preheated oven 20-25 minutes or until set on top. Cool pan on a wire rack 10 minutes. Run a knife carefully around the edge. Remove from pan. Cool completely on wire rack. Use within 36 hours or wrap and freeze up to 6 weeks.
• Chocolates & Petits Fours.

SMART COOKIE PETITS FOURS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray two 11x17-inch baking sheets with cooking spray and line with parchment paper. Spray the parchment paper with cooking spray.
• Mix cake mix, flour, sugar, and salt in a medium bowl.
• Place water, sour cream, oil, vanilla, almond, and egg whites in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined; slowly add the flour mixture. Beat together on medium speed for 2 minutes.
• Pour 1/2 of the batter into each baking sheet, and spread into an even, thin layer.
• Bake in the preheated oven until the edges are light golden brown and the center is set, 12 to 15 minutes. Cool completely on a wire rack for at least 30 minutes.
• Transfer one of the cooled cake layers, along with the parchment, onto a cutting board. Spread raspberry preserves over 1/2 of the cake, and blueberry preserves over the other. Spread a layer of cream cheese frosting over the second cake layer; flip frosted side over the preserves. Spread remaining frosting over the top. Slide the cake on its parchment onto a cookie sheet, cover with plastic wrap, and freeze for 1 hour or chill overnight.
• Cut the chilled cake into 2-inch squares by first marking with a ruler. Place squares on a wire rack over a parchment lined baking sheet. Return to the fridge to chill.
• Whisk powdered sugar, water, corn syrup, almond, and vanilla together in a glass bowl.
• Fill a small sauce pot with an inch or two of water; bring to a simmer. Place sugar mixture on top of the simmering water. Whisk until icing is smooth and temperature reaches 92 degrees F (33 degrees C). Add white chocolate chips and any food coloring and stir until melted. Turn off heat but leave double boiler on the stovetop to keep icing pourable.
• Ladle the warm icing over the top of each cake square. Quickly add sprinkles; icing should set quickly since the cake is cold. Let petits fours set in the refrigerator for about 5 minutes, or at room temperature for 30 minutes.

PETITS FOURS

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.