White Chocolate Poured Fondant Pourable Fondant Food

WHITE CHOCOLATE POURED FONDANT / POURABLE FONDANT

Steps:

• In a saucepan set over low heat, or in the microwave (30 second intervals), melt the white coating or chocolate, stirring until smooth.
• Sift the confectioners' or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated.
• Add the melted coating to the sugar mixture, then add the vanilla and the coloring (if you're using it). If the mixture is too thick to pour, reheat it briefly over low heat, and stir in 1 to 3 tablespoons additional water. The mixture is easiest to work with and pours smoothly, at about 100°F.

WHITE CHOCOLATE FONDANT

Steps:

• Melt white chocolate in a double boiler.
• Transfer white chocolate to a bowl and stir in syrup.
• It will look like the syrup is separating from the mix, but cover it with saran wrap and let sit 24 hours.
• After 24 hrs, it will be hard, but knead until smooth. You can put it briefly in the microwave to make it easier to get out of the bowl. Sometimes lumps have formed, but if you keep kneading you can get these out. Knead a small portion at a time if it's more manageable. If it gets too soft, refrigerate briefly. Do not over work mixture as it becomes oily.
• Using a rolling pin, roll out to approximately 1/8 inch thickness onto a Roll & Cut Mat (or nonstick paper like wax paper) using powdered sugar or cornstarch to prevent sticking.
• To Tint: Add Wilton gel color to fondant and knead in color until well blended.
• To Store: Wrap with saran wrap and place in a sealed bag or container and store in the refrigerator or at room temperature until ready for use.
• Note: Preparation time does not include the 24 hour hold.

RED PEPPER FONDANT

Steps:

• Using a medium sized, heavy saucepan over medium heat, melt butter and sauté onions until they soften.
• Lower heat to low, add wine and simmer until mixture reduces slightly, 5 to 10 minutes.
• Add red pepper and continue simmering very slowly until red pepper softens and is completely cooked.
• Pour mixture into a blender and purée, then strain through a sieve.
• Season with salt and pepper to taste.
• In a cup, soak gelatin in water, then heat 30 seconds in microwave or heat gently (low heat) in a small saucepan.
• Stir into red pepper mixture.
• Whip cream just until peaks form; do not whip until stiff.
• Fold cream into the red pepper mixture and chill, covered, in the refrigerator.
• Serve topped with crab or seafood salad.

CHOCOLATE RASPBERRY PETIT FOURS

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.

PETITS FOURS ICING

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.