Pronounced 'petty for', not 'petite four'. Don't sound like an idiot like I did :).
Petit fours are elegant bite sized deserts. They are most often small layered cakes, soaked in simple syrup and covered with a fondant or a glaze.
Petit fours are a perfect fit for tea parties and bridal showers. A tower of petit fours could be a unique alternative to a wedding cake.
These step describe how to make raspberry almond petit fours coated with a white chocolate ganache.
Step 1: Ingredients
I baked a white almond wedding cake using this
I used store bought cream cheese frosting.
12 oz raspberries
1/2 cup sugar
3/4 cups water
2 tablespoons lemon juice
3 tablespoons cornstarch
1 bag white chocolate chips
2/3 cups heavy cream
NOTE: This ganache was still sticky after it dried. If you would prefer a hard coating, 1 package of melted candy coating squares with a couple tablespoons of shortening is a great alternative.
Step 2: Bake the cakes
Bake two thin cakes in large pans, I used two 9x13 pans. The cakes will cook quickly, remove when they start to brown on top. Allow the cakes to cool sightly, then turn them out onto a flat surface.
Step 3: Make a filling
Combine the raspberries, water and sugar. Bring to a boil, the reduce heat and simmer until the raspberries break down. Combine cornstarch with 3-4 tablespoons cold water, add the cornstarch mixture to the raspberries. Continue to simmer the mixture for a few more minutes, then remove from heat. The mixture will continue to thicken as it cools. Cool with an ice bath if desired.
Step 4: Assemble the layers, frost and freeze
Spread the filling on the top of one of the cake. Place the second cake on top of the first. If they cakes are not level, level with a knife or a cake leveler. Frost the top cake. Smooth the frosting with wax paper. Place the cakes in the freezer with the wax paper in place. Freeze overnight, or until the cake is completely frozen.