PRETTY PETITS FOURS
Add a delicate touch to your desert table with these bite-size cakes from our Test Kitchen. We decorated the tops with roses to follow our floral theme, but feel free to try your hand at other designs.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2-1/2 dozen (3 cups frosting).
Number Of Ingredients 20
Steps:
- In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter., Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan., In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely., For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green., Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.
Nutrition Facts : Calories 274 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 114mg sodium, Carbohydrate 53g carbohydrate (46g sugars, Fiber 0 fiber), Protein 1g protein.
VALENTINE'S BROWNIE PETITS FOURS
I made this using my recipe#87925 which worked well you may use your own favorite brownie recipe or use boxed, remember to freeze the brownie hearts or squares before placing on the icing --- servings is only estimated it will depend on the size of cutters that you use --- Happy Valentines Day! :)
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 53m
Yield 40 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees F.
- Line a 13 x 9-inch baking dish with foil extending the foil over sides of the pan.
- Grease only bottom of the foil.
- In a large bowl combine the brownie mix with oil, water and eggs; beat 50 strokes with a wooden spoon.
- Spread batter into greased foil-lined baking pan.
- Bake for about 28-30 minutes or until set (do not overbake!).
- Cool 1 hour in pan (or until completely cooled).
- Remove brownies from pan by lifting the foil.
- Place the unsliced brownies in the freezer; freeze for 30 minutes.
- Using a Valentines heart-shaped cookie cutter cut into heart shapes or using a knife slice into 1-1/4-inch squares or as desired.
- Return to freezer while preparing the icing.
- For the icing; in a medium saucepan melt the chocolate chips over very low heat, stirring constantly.
- Add in canned frosting and vanilla; mix to combine, then heat 1-2 minutes or until of desired coating consistancy, stirring constantly; remove from hea.
- To coat each heart or square with icing; place the brownie on fork over the sauce, spoon the icing over brownie, coating all sides except the bottom (if icing thickens heat over low heat until desired consistancy).
- Place on small flat sheet lined with wax paper.
- Repeat with all the brownie heart or squares.
- Place in refrigerator to firm up.
- Drizzle the tops of the cold squares with red decorator icing if desired.
Nutrition Facts : Calories 109.4, Fat 5.9, SaturatedFat 1.5, Cholesterol 10.6, Sodium 44.4, Carbohydrate 13.5, Fiber 0.2, Sugar 9.2, Protein 1.2
PETITS FOURS
(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
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
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BROWNIE PETITS FOURS RECIPE - PILLSBURY.COM
From pillsbury.com
Servings 48Total Time 2 hrs 30 minsCategory DessertCalories 130 per serving
- Heat oven to 350°F. Line 13x9-inch pan with foil, extending foil over sides of pan. Grease bottom only of foil. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread batter in greased foil-lined pan.
- Bake at 350°F. for 28 to 30 minutes or until set. DO NOT OVERBAKE. Cool 1 hour or until completely cooled. Freeze brownies 30 minutes.
- Remove brownies from pan by lifting foil. Cut into 1 1/4-inch squares. Return to freezer while preparing icing.
- In medium saucepan, melt chocolate chips over very low heat, stirring constantly. Add frosting and vanilla; mix well to combine. Heat 1 to 2 minutes or until of desired coating consistency, stirring constantly. Remove from heat.
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