How to Make Vintage Style Petits Fours | Less Sweet!

Summary

Join Bembum Kitchen in crafting delightful Petits Fours, a teatime treat with a twist. This tutorial showcases a cotton sponge cake base with vanilla buttercream, enveloped in white chocolate instead of traditional fondant, catering to varying taste preferences. Learn to prepare modeling chocolate for decorations, beat egg whites to perfection, and create a decadent buttercream. Discover the art of layering, chilling, and cutting the cake for neat slices. Explore creative chocolate coating techniques and handcraft beautiful rose decorations. This recipe is a fusion of French elegance and personal flair, perfect for tea parties and a delightful indulgence with a cup of favorite tea.

Takeaways

• 🍰 The video is about making Petits Fours, also known as Fondant Fancies, which are small, fanciful cakes traditionally eaten at teatime.
• 🎨 These cakes can be made with any type of cake and have multiple thin layers with a fruit glaze, covered in fondant or icing, and decorated intricately.
• 🍰 The presenter's version uses a cotton sponge cake with vanilla buttercream and is covered in white chocolate as an alternative to the traditional fruit glaze and fondant.
• 🕰 The process begins with making Modeling Chocolate for decorations, which requires time to harden and doesn't need tempering.
• 🍫 The Modeling Chocolate is made by melting Chocolate Compound, adding Corn Syrup, and mixing until it resembles soft serve ice cream without overmixing.
• 🥣 For the cake, egg yolks, vegetable oil, milk, and Vanilla Extract are combined, followed by sifting in flour, Corn Starch, and Baking Powder.
• 🥚 Egg whites are beaten until foamy, sugar is gradually added, and the mixture is beaten until stiff peaks form.
• 🧁 The egg whites mixture is folded into the yolks batter to create a light and airy batter, which is then baked at 170°C for 25 minutes.
• 🍰 The baked cake is cooled, and a buttercream filling is prepared using egg whites, sugar, water, and butter, resulting in a solid buttercream.
• 🍫 The cake is cut into layers, filled with buttercream, and refrigerated to set before cutting into small pieces for the Petits Fours.
• 🎨 The chocolate coating is dyed using special candy coloring or food coloring powder to avoid seizing, and the temperature is crucial for an even coating.
• 🌹 The Modeling Chocolate is shaped into roses and leaves for decoration, using a Ziplog Bag and food coloring, and requires careful handling to prevent softening.

Q & A

What are Petits Fours and what are they traditionally eaten with?

Petits Fours, also known as Fondant Fancies, are fanciful cakes traditionally eaten at teatime but can also be enjoyed as a dessert. They often consist of multiple thin layers of cake with a fruit glaze in the middle, covered in fondant or icing, and adorned with intricate decorations.

What type of cake is used in the iced version of Petits Fours in the video?

The iced version of Petits Fours in the video uses a cotton sponge cake with vanilla buttercream in the middle and is covered in white chocolate.

Why is buttercream and white chocolate a good alternative for Petits Fours?

Buttercream and white chocolate are a great alternative for those who find the traditional fruit glaze filling and fondant coating to be slightly too sweet.

What is the first step recommended for making the decorations for Petits Fours?

The first step recommended for making the decorations is to start with Modelling Chocolate because it takes time to harden.

Why is Chocolate Compound preferred over other types of chocolate for the decorations?

Chocolate Compound is preferred because it does not require tempering and can be melted and used immediately.

What is the importance of adding Corn Syrup to the melted chocolate for Modelling Chocolate?

Corn Syrup is added to the melted chocolate to create a mixture that resembles soft serve ice cream, which is ideal for Modelling Chocolate. It helps to prevent the cocoa butter from separating and making the chocolate too oily.

Why should the egg whites and yolks be mixed separately before combining in the cake batter?

Mixing the egg whites and yolks separately ensures that the egg whites can be beaten to stiff peaks, which when combined with the yolk mixture, creates a lighter and fluffier batter. Over-mixing can deflate the batter.

What is the purpose of baking the cake at 170°C for 25 minutes?

Baking the cake at 170°C for 25 minutes is a standard baking time and temperature to ensure that the cake is cooked through without drying out, resulting in a moist and tender texture.

Why is it suggested to let the cake cool completely on a cooling rack?

Allowing the cake to cool completely on a cooling rack ensures that it cools evenly, which helps to prevent the cake from becoming soggy and makes it easier to handle and decorate.

What is the process for making the buttercream filling for the Petits Fours?

The buttercream filling is made by beating egg whites with salt and sugar to stiff peaks, then cooking sugar and water to a specific temperature and pouring it into the egg whites. After cooling, butter is added gradually and beaten until a solid buttercream is formed.

How long should the cake be refrigerated before cutting it into small pieces?

The cake should be refrigerated for about 1 hour to let the buttercream set hard, making it easier and neater to cut into small pieces.

What is the purpose of using candy coloring or food coloring powder for the chocolate coating?

Using candy coloring or food coloring powder is important for the chocolate coating because it prevents the chocolate from seizing, which can happen if other types of coloring are used.

Why is it recommended to add a little bit of vegetable oil to the chocolate coating?

Adding a little bit of vegetable oil helps to create a smooth, glossy finish on the chocolate coating.

What temperature is ideal for the chocolate coating in the recipe?

The ideal temperature for the chocolate coating is between 90-95 F, ensuring that the coating is neither too thin nor too thick.

How can the Modelling Chocolate be shaped into rose petals without special tools?

The Modelling Chocolate can be shaped into rose petals using a Ziplog Bag or food-grade plastic. The chocolate is placed inside the bag, flattened, and shaped with fingers to create the petals and leaves.

What is the purpose of using a Silicone Mold to create leaves for the decorations?

Using a Silicone Mold helps to create a realistic leaf vein pattern on the green dough, adding a natural and detailed touch to the decorations.

What is the significance of using a Straight Frill Cutter for the bottom part of the Petits Fours?

The Straight Frill Cutter is used to add an appealing vintage feel to the bottom part of the Petits Fours, making them look more decorative and special.

What is the experience like visiting Peggy Porschen cake Parlour mentioned in the video?

Visiting Peggy Porschen cake Parlour is described as a once-in-a-lifetime experience, with everything in the shop being beautiful and extremely detailed.

What beverage is recommended to enjoy with the Petits Fours in the video?

The video suggests enjoying the Petits Fours with a favorite Chinese Tea, highlighting a fusion of French-style cake with a traditional Chinese beverage.