Making Pretty Pretty Petit Fours
Sunday, August 29th, 2010This was my first ever attempt at making petit fours. I think next time I’ll try to use poured fondant icing instead of ganache. Petit fours are great for bridal showers, weddings and more. Here are the simple steps I took to create these delicate desserts.
You’ll need heavy whipping cream (approx 1/2 cup), 1 bag of chocolate melts and seedles rasperry jam.
Bake your cake and allow to cool completely. I recommend a dense type of cake such as pound cake for petit fours. They hold up better under poured icings/ganache.
Slice your cake into thin layers. I like to keep mine around 1/8″ inch. Spread a super thin layer of jam inbetween the layers.
Now place the bottom layer of cake upside down on your previously stacked layers. This will create a smooth top for your petit fours. Cut with a serrated knife into small squares. You can make other shapes using cookie cutters if you would like.
To make your ganache, heat the cream in the microwave until almost boiling. Remove the cream from the microwave and stir in the chocolate melts until they are compely melted. Using either a piping bag, large spoon or measuring cup, pour the ganache over each individual petit four. Place petit fours in the refigerator until the ganache has settled. Then remove them and decorate with melted chocolate, buttercream or royal icing. You can use fondant or marzipan decorations on top as well.
Tags: baking, black, bridal shower, buttercream, cake decorating, chocolate, cooking, dessert, floral, fondant, ganache, how to, marzipan, mini, miniature, petit fours, petty fours, project, red, tutorial, vanilla, wedding, white
