Petit Fours Recipe Demonstration - Joyofbaking.com
Summary
TLDRStephanie Jaworski from Joy of Baking teaches viewers how to create elegant petit fours. The process involves making a dense almond cake layered with apricot and raspberry preserves, then coating it with a white chocolate glaze. The petit fours are decorated with royal icing, resulting in a sophisticated dessert with a light, not overly sweet flavor. Stephanie provides detailed instructions for each step, from baking the cake to decorating the finished treats.
Takeaways
- 🍰 Stephanie Jaworski is demonstrating how to make petit fours, a type of small cake dessert.
- 🔥 Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius) for baking the cakes.
- 🧈 The baking pan should be 12.5 by 7.5 inches (32 by 44 cm) and lined with butter and parchment paper.
- 🍰 The cake consists of three layers with almond paste, apricot preserve, and raspberry preserve in between.
- 🍯 Almond paste can be found in grocery stores and can be stored in the freezer for several months.
- 🥚 The cake batter includes ingredients like almond paste, sugar, butter, vanilla extract, eggs, flour, and salt.
- 🕒 Bake the cake for approximately 15 to 18 minutes until it's firm and a toothpick comes out clean.
- 🔪 Once cooled, the cake should be cut into thirds and the edges trimmed for a better stacking effect.
- 🍓 The preserves are used as a flavor layer and as a glue to hold the cake layers together.
- 🍫 The petit fours are coated with a white chocolate glaze, which sets well in the fridge.
- 🎨 Decorate the top of the cakes with royal icing, which can be colored and piped into various designs.
Q & A
What are petit fours?
-Petit fours are small, elegant cakes that are typically made with three layers of cake sandwiched together with preserves and coated with a glaze or icing.
What type of preserves are used in the petit fours recipe described in the script?
-The recipe uses apricot and raspberry preserves to sandwich the layers of cake.
What is the purpose of the almond paste in the cake batter?
-Almond paste, which is a mixture of ground blanched almonds and sugar, is added to the cake batter to give the petit fours a distinct almond flavor and a grainy texture.
How should the oven be preheated for baking the petit fours cake?
-The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
What is the size of the sheet pan recommended for baking the petit fours cake?
-The recommended sheet pan size is twelve and a half by seven and a half inches or 32 by 44 centimeters.
Why is parchment paper used when preparing the cake pan?
-Parchment paper is used to line the bottom of the pan to prevent the cake from sticking.
What is the role of the white chocolate glaze in the petit fours recipe?
-The white chocolate glaze is used to coat the cake, giving it a smooth and glossy finish.
What is the reason for chilling the assembled cake before cutting it into shapes?
-Chilling the assembled cake helps it to firm up, making it easier to cut into shapes without the layers separating or the cake falling apart.
What is the purpose of the royal icing used for decorating the petit fours?
-Royal icing is used to decorate the tops of the petit fours with various designs, such as dots or squiggles, and it dries hard to provide a decorative finish.
How long can the completed petit fours be stored in the fridge?
-The completed petit fours can be stored in the fridge for at least a week or up to ten days.
What is the reason for using a round cookie cutter for the petit fours instead of a square one?
-A round cookie cutter is preferred because the glaze flows more easily over the rounded shapes compared to the corners of square shapes.
Outlines
🍰 Preparing the Cake Batter for Petit Fours
Stephanie Jaworski introduces the process of making petit fours, starting with the cake batter. The oven is preheated to 375°F (190°C), and a sheet pan is prepared with melted butter and parchment paper. The batter includes almond paste, granulated white sugar, butter, vanilla extract, eggs, all-purpose flour, and a pinch of salt. The mixture is beaten until light and fluffy, emphasizing the importance of room temperature ingredients for better mixing. The goal is a dense cake suitable for layering.
🔥 Baking the Cake and Allowing it to Cool
After preparing the cake batter, it is poured into the pan and spread evenly. The baking time is approximately 15 to 18 minutes, until the cake is firm and has a nice color, with a clean toothpick insertion. Once done, the cake is cooled in the pan before being transferred to a wire rack to cool completely. The importance of an even bake and thorough cooling is highlighted for optimal texture and ease of handling.
🍰 Assembling the Petit Fours with Preserves
The cooled cake is cut into thirds, with the edges trimmed for a more uniform shape. Each layer is spread with apricot and raspberry preserves, which act as a flavor enhancer and a glue to hold the layers together. The preserves can be heated and strained for a smoother texture, and options like adding Grand Marnier to the apricot preserves for an adult flavor twist are suggested. The assembled cake is then chilled to prepare for cutting into shapes.
🍫 Creating and Applying the White Chocolate Glaze
A white chocolate glaze is prepared using a double boiler method with white chocolate, butter, and shortening. The mixture is melted slowly and carefully to ensure a smooth consistency. The glaze is allowed to cool slightly before being poured over the chilled petit fours. The process involves ensuring a flat surface on the cakes for even glazing and allowing excess glaze to drip off. The glaze is then set in the fridge to harden.
🎨 Decorating the Petit Fours with Royal Icing
The final step in the process is decorating the petit fours with royal icing. A mixture of egg white, lemon juice, and confectioner's sugar is prepared, ensuring a smooth consistency suitable for piping. The icing is colored using gel paste food coloring to create a pink hue. The icing is then applied in dots, squiggles, or other decorative patterns on top of the glazed petit fours. The rapid drying nature of royal icing is noted, with a tip to keep it covered when not in use.
🎉 Final Touches and Storage of Petit Fours
The completed petit fours are admired for their elegant appearance and unique, sophisticated flavor combination of almond, apricot, raspberry, and white chocolate. The cakes are stored in the fridge, where they can remain fresh for up to a week or ten days. Stephanie encourages viewers to enjoy the petit fours and signs off as the host of the baking tutorial.
Mindmap
Keywords
💡Petit Fours
💡Almond Paste
💡Cake Batter
💡White Chocolate Glaze
💡Royal Icing
💡Apricot Preserves
💡Raspberry Preserves
💡Baking Pan
💡Parchment Paper
💡Confectioner's Sugar
Highlights
Introduction to making petit fours with a description of their appearance.
Preparation of oven to 375°F (190°C) and setting up of a sheet pan.
Technique for buttering the pan using melted butter and a pastry brush.
Use of almond paste in the cake batter for flavor and texture.
Mixing almond paste with granulated white sugar and butter for the cake batter.
Incorporation of vanilla extract for additional flavor.
Technique of adding eggs one at a time for better mixing.
Inclusion of all-purpose flour and salt without baking powder for a dense cake texture.
Baking the cake for 15 to 18 minutes until firm to the touch.
Cooling the cake in the pan and removing it after 15 minutes.
Cutting the cooled cake into thirds for layering.
Use of apricot and raspberry preserves as fillings, with optional alcohol addition.
Chilling the layered cake to set before cutting into shapes.
Cutting the chilled cake into desired shapes using a cookie cutter.
Making a white chocolate glaze with chocolate, butter, and shortening.
Applying the glaze to the petit fours and allowing it to set in the fridge.
Creating royal icing with egg whites, lemon juice, and confectioner's sugar.
Decorating the petit fours with royal icing using a piping bag.
Storing the finished petit fours in the fridge for up to a week.
Final thoughts on the elegance and unique taste of the petit fours.
Transcripts
hi I'm Stephanie Jaworski of Jerry
baking calm today we're going to make
petit fours and this is what they look
like aren't they beautiful what we have
is three layers of cake sandwiched
together with an apricot preserve and a
raspberry preserve and then we're going
to coat the cake with a white chocolate
glaze and then we're going to decorate
with royal icing so the first thing
we're going to start with our cakes so
pre-heat your oven to 375 degrees
Fahrenheit which is 190 degrees Celsius
and then you will need a sheet pan
now that is twelve and a half by seven
seventeen and a half by one inch high by
inches or that would be 32 by forty four
by two and a half centimeters and then
we're going to butter our pan and what I
like to do is just melt a little butter
and then use a pastry brush i find that
easier than using a cold stick of butter
and rubbing it on the pan although you
could do that and you could just spray
it with one of those nonstick sprays if
you prefer either way okay and then
we're going to line the bottom of the
pan with sheet of parchment paper just
to make sure we don't want that cake to
stick okay so now for our cake batter if
you have a stand mixer like I have here
use your paddle attachment or you could
use a hand mixer for this now petit
fours a lot of times you have a layer of
cake and then you put a layer of
marzipan over top we're going to
simplify that and we're going to put the
almond paste right in the cake batter so
the first thing we need is 2/3 of a
pound which is 300 grams of almond paste
now almond paste is really a of ground
blanched almonds and sugar that's kind
of mixed together with either glucose
corn syrup or egg whites and it has a
really nice almond flavor
it's a grainy texture and you can nort
you can find on the baking aisle of your
grocery store either in cans or tubes or
sometimes you can even buy it in tubs
and if you have any leftover because
sometimes depending on how you buy it
you will just put it in an airtight
plastic bag and just put it in your
freezer and be great for quite a few
months so what I'm going to do now is
just beat this on low speed just to kind
of break up the almond paste
okay that's good and next what I'm going
to add is two thirds of a cup that's a
hundred and thirty five grams of
granulated white sugar and I'm just
going to mix those two until they're
nice and thoroughly mixed together just
on medium low speed
okay that looks good so now what I'm
going to do I'm going to gradually add
2/3 of a cup which is 150 grams of
butter you can use either salted or
unsalted as you know I prefer unsalted
for the flavor and I just cut it into
small pieces and have it at room
temperature actually a little soft and
I'm going to just gradually add it and
then we're going to continue to mix it
until the batter is kind of nice and
light and fluffy and then I'm going to
add right now I like a little almond
flavor or a little vanilla flavor so I'm
just going to add just a half a teaspoon
of pure vanilla extract if you don't
want the little bit of vanilla flavor
then you can just leave that out
okay that looks good really smell the
almond flavor
Cantus so this is what you're looking
for getting some nice air into our
batter
okay so as always scrape the bottom in
the sides of your bowl as much as you
need to to make sure everything gets
mixed together so now what we're going
to add one at a time is 3/4 of a cup
which is 180 milliliters of eggs I find
that as about four large eggs if you
would prefer to go by weight that would
be a hundred ninety grams and weigh them
like not in the shell so I'm going to
add one egg beat that in and then just
continue on
and make sure I don't think I mentioned
make sure your eggs are at room
temperature because they will mix in a
lot better if you worn them up a bit
okay that looks good I'm just going to
beat that just for a second more okay so
now you need some flour so 2/3 of a cup
85 grams of all-purpose flour you may
know that is plain flour and then I'm
going to add about a quarter of a
teaspoon of salt if you use salted
butter you could leave out the salt and
I'm just whisking those together now
we're not adding any baking powder or
baking soda because when you're making
pithy fours you want like a dense cake
you don't want to roll light and fluffy
because we're layering it and they're
little tiny things so no baking powder
or soda so I'm just going to add the
flour and start at low speed and beat
that in and that's it
you
hey you can see that's a really easy
batter to make it taste so good
okay so just going to give that a quick
stir with my spatula and make sure all
that flours mixed in okay and then we're
just going to pour it into our pan
it smells so nice that almond flavor
that almond paste adds a nice taste nice
texture to your cake so now I'm just
using an offset spatula you could use
the back of the spoon or a knife and
just spread it out try to get it even
make sure you get in the corners
okay it looks pretty good and you're
doing this try to run it over there
always is a tendency to have more batter
in the center of the pan I don't know
why that is but so you want it all like
fairly even in thickness so okay so now
what we're going to do is bake this you
know everyone in something's a little
different between 15 to 18 minutes now
this cake is not going to rise very much
so
you know when it's firm to the touch
you'll get nice color to it and a
toothpick inserted into the center will
come out clean
okay so our cake is now done and see
beautiful color and set so now what I'm
going to do now I put it on a wire rack
and we're going to let it cool in the
pan but what I'm just going to do is
take a spatula or a knife and just run
it just to make sure it's not sticking
and then we're going to let it
completely cool and when we come back we
will take it out of the pan okay so now
it's been about 15 minutes so I want to
just take the cake out of the pan so I'm
just going to grab it like this well
don't worry if you have a little of X we
can just fix that and then I'm just
going to take it and slide it works and
then what I'm going to do is let that
finish cooling and then we're going to
cut it into thirds and stack it so now
our cake has completely cooled and we're
going to cut it into thirds now what I
like to do because I find the edges of
this cake or a little crisp and I don't
I don't want that in my when I stack
them so what I do is just cut off with
the sharp knife just cut off the end the
edges
you don't have to if you like those and
keep those to me this is a Cook Street
because our like actually I like the
crisp edges to snack on and so does
Baxter so okay and now I'm going to cut
it into thirds a good time to have your
ruler handy I've already marked it so
three so okay and I want to cut through
that parchment so I just have some
kitchen scissors and I'm just going to
quickly do that that way I can easily
lift the cake layers okay that's right
yeah okay so now what we're going to do
is I thought to take and what I just
have is like you can just have any kind
of baking sheet I put a piece of
parchment paper down you could put like
wax paper or even just plastic wrap and
then I'm just going to flip it over like
so now as you can peel off your
parchment now you can see that little
place where I don't worry about that
just kind of fit it in so now what we're
going to do is we're going to stack
these I'm going to put a layer of
apricot preserves so you will need about
a quarter of a cup 60 milliliters I did
heat this and strain it too because
there was a little bit of fruit and I
wanted it nice and smooth now what is
really nice too is you could add a
little bit of Grand Marnier to your
apricot preserves that tastes really
good
if you want to do that but you're
serving two kids you might not want to
and then back of the spoon or I'm using
an offset spatula just spread your
preserves out SADS nice flavor plus it
acts like a glue
okay I was nice okay and then take the
next tail off just come even it up there
and I have the same amount of cord of
Cup 60 milliliters of raspberry
preserves again you could add like maybe
a little cherry lip here if you wanted
to now if I like to if you're using
buying a raspberry jam raspberry
preserves that has the seeds again heat
it up and strain it because I think it's
better without the seeds for this or you
know there is a recipe on the site with
the video to make your own raspberry jam
which is actually what I've done here
but if you don't want to do the extra
work I mean the store-bought is just
fine here and again just spread that out
and you know if you didn't want to use
the apricot and the raspberry jam I mean
you could use you know other types of
preserves or you could just use both
layers raspberry or both layers apricot
you know it's up to you don't feel you
have to do it this way okay looks good
and then we have our final layer top
that actually I'm going to leave the
paper on because what we're going to do
now just even that up is I'm going to
we're going to chill this because after
we're going to cut our shapes out but we
want this to be chilled before we do
that so I'm just going to cover it now
what I'm going to do is weigh this down
because I want it to flatten out and
could be get really nice and compressed
so we have really tight layers so I mean
you could put another baking sheet with
you know maybe a pot or something or I I
just have a platter here I'm just going
to put that over there and I'm going to
put it in the fridge you know I would
say two three hours you want it chilled
or really if you want you can even do it
overnight when we come back we will cut
out our shapes okay so now this is well
chilled actually I did let it chill
overnight so I'm just going to peel off
and as you can see it's nice and
compacted and firm so that's what you're
looking for so now I mean there's all
you can cut it any shape you want some
people like squares I'm going to use
round
I prefer round mainly because when I try
to pour the glaze over I find a round
shape it flows more easily than when you
have the squares and got those little
corners so but either way and you can do
it any size you want I'm using a round
cookie cutter this is but one and a half
inches about four centimeters and you
will get about 24 I think about that
using this size so you know just and
press straight down and then I just have
a cookie sheet here lined and see see
how nice it is it's nice and firm and
compact and you can see the layers
that's what you're looking for so just
go along just try to cut them as close
together as you can because you don't
want to waste now you will have if
you're doing rounds you will have
left over don't throw those away keep
them and then if you don't want to do it
right away what I do is just take all
the pieces freeze them and then later
when I want a quick dessert I can make a
trifle layer that with some cream and
fruit
you got one delicious trifle okay so
just keep going like this okay so there
we go looks good so now I'm just going
to cover these with plastic wrap put
them back in the fridge just to chill
them a little and then when we come back
we will make on a white chocolate glaze
okay so now we'll do our white chocolate
glaze so you will need a saucepan of
barely simmering water because we're
using white chocolate and white
chocolate is pretty temperamental so you
don't want that water to hot and you'll
also need a heatproof bowl I like to use
stainless steel now what you need is
really this is just chocolate and butter
with a little bit of shortening so what
you want to use is you will need 8
ounces that's 230 grams of white
chocolate now make sure this is white
chocolate and how you know whether it's
that is look at the ingredients and make
sure there's cocoa butter in in the
ingredients so I've bought these ones
that are in little pellet discs I mean
if it's in a block if you buy like a
chocolate bar then just chop it coarsely
and you will need 6 tablespoons of
butter and have that at room temperature
and then I like to cut it into smaller
pieces so it melts faster so 6
tablespoons 80 grams of butter and 1
tablespoon vil 13 grams of vegetable
shortening and just that is it what I
like this because it flows really
smoothly over our cakes plus we put them
in the fridge and that with the butter
and the chocolate are really hardens
nicely I know ok I'm just going to put
this over the saucepan and then just
melt it very slowly I know some
people with petit fours like to use like
a fondant you could use that a poured
fondant or that but what I find the
reason I'm not using a fondant as I find
that a little too sweet and I find a
white chocolate is very nice subtle
flavor and it's not sweet but by all
means you could use a fondant okay that
looks good isn't that a little beautiful
so just take it off the heat I should
mention I know some people say they have
a hard time finding the shortening so
just use another tablespoon to so or so
of butter and that'll be fine so now I'm
just going to let this cool slightly and
when we come back we're going to glaze
our cakes so when I pour the glaze over
the cakes what I like to do is have a
baking sheet and then put a rack and
then put your cakes on here and then
check which side is the night like this
side is a little flatter so that's what
I'm and that one's good and this one I
think I'll turn over you want a nice
flat top now for this amount of glaze
it'll the mount I made here you get a
really thin layer if you prefer a
thicker layer then you might have to
make you know maybe another half batch
of your glaze but I'd start with this
and then what I like to do is just have
like a ladle arrive just a measuring cup
put a little of your glaze and then have
your cake and then just pour it over the
top and sure yeah look make sure you get
all the way and then just let it drip
down like so and then if you need to
fill in just do that and then just keep
going and then after you go through all
your glaze and just scrape it off your
baking sheet if you have to strain it if
there's any crumbs just strain it and if
it gets too thick you may have to put it
back over your water your simmering
water and then just do that and then
what I do
just take a spatula and just move it so
it's so it doesn't stick and then let it
dry a little on your little thing here
well let it dry a little set up a little
on this and then transfer it and then
put them in the fridge to harden nicely
and then when we come back I will show
you how to decorate the tops so our
final step for our party fours is the
royal icing as you can see here I like
to put little dots or squiggles or that
so what you'll need is a large bowl and
you will need one large egg white which
by weight is about 30 grams and have
that at room temperature and what I'm
going to do is whisk that with one
teaspoon just to break up the egg white
and it adds a little flavor I'm going to
add about a teaspoon of fresh lemon
juice and I'm just going to whisk that I
mean you couldn't use your electric
mixer but pretty simple to do this by
hand okay just to break up that white
and then what I'm going to add is one
and a half cups that is a 180 grams of
confectioner sugar you may know that is
powdered or icing sugar and always sift
it which I've already done because it
always has lumps and then I'm just going
to add that in and I'm just going to
stir it until we get a nice royal icing
that we can I want I'm going to pipe
this so I want to get a nice consistency
now I have notice I have some water here
because if it's too thick I will thin it
with some water or you could use a
little more lemon juice whichever
okay so that's that looks a little thick
so what I'm going to do is just add and
just add a little bit of water because
what I want
you wanted to I'm going to do the little
dots and squiggles and you want it thick
enough that it will hold its shape and
not run too much yes I think that's
about right now you could use white or
you can color it and I mean you could
put your royal icing if you want
different colors you want to you can put
divide it up and then what I'm just
going to do it pink yeah I'm happy with
that so I'm using a gel paste I mean you
could use the liquid whatever you have
and the gel paste is very concentrated
and I find with these you want to kind
of typically they're a very pale color
so just add a little at the beginning
and then you can always add more and you
can't but you can't take it away and see
once you color it so just keep that in
mind because as you can see I just put a
little drop and it's and then really
stir it in and I think I'll add just a
bit more careful because you can see
that stuff really died I've got pink
hands now okay so that looks yeah that
looks about right and if you've never
worked with royal icing it dries oh very
quickly and will get a crust on the top
so if you're not working with it have it
covered at all times
okay so that's good now I think that's
thickened a little much I'm gonna and
just to touch more water to that alright
just as you know you may have play with
it a bit and then I'm going to pipe it
so if you don't have I'm just using one
of these disposal pastry bags over
I mean you could use just like a little
freezer bag or you can use a paper cone
and what I did is I have a glass and at
the bottom I have a piece of wet paper
towel because once I cut it off like I
said you don't you want to keep it moist
so that way if you're working with it
you have to leave or something is still
won't dry out okay so that's good and so
I'm going to put it here and then I'm
just going to clean up and when we come
back I'll show you how to finish off
your petit fours okay so now we're ready
so I have some of my little cakes here
and the white chocolate glaze did harden
so now what I did is I just cut the end
off so make sure you press down twirl
get all the air out of your bag and then
I usually have a plate because I want to
just see if a little tests there if I've
cut off enough of my tip and then I mean
you do anything and you can do the
squiggles or just dots as big or as
small as you want just have fun with it
just do that or you could whatever
whatever you like or spirals or I mean
have fun with it now you can cover and
store these in the fridge for at least a
week maybe ten days so it's great it's
great do a head thing if your had a
party and you wanted to make a large
amount so let's try so I'm going to try
these ones because I want that to set
and as you can see you have the three
layers of that beautiful almond cake and
then the apricot and the raspberry and
then the white chocolate glaze
these are so elegant and the taste is is
so unique and like there's there's a lot
going on they're very light almost
sophisticated flavor because you have so
much the the almond the apricot
raspberry and the white chocolate glaze
I really like because it's not too sweet
they're just excellent so enjoy and
until next time I'm Stephanie Jaworski
of joy baking calm
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