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 recipe.
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
Step 3: Make a Filling
Step 4: Assemble the Layers, Frost and Freeze
Step 5: Cut Petit Fours
Return the petit fours to the freezer.
Now is the time to perfect the little cakes. Remove the frozen petit fours from the freezer and smooth the sides brushing off any crumbs. Return to the freezer, freeze solid before adding the coating.
Step 6: Make the Ganache, Coat and Decorate
Heat the heavy cream in the microwave until it is almost boiling. Stir in the white chocolate chips, continue stirring until they have melted. If the ganache cools too much, heat it in the microwave for 20 seconds at a time. Add additional cream to the mixture as needed to create a thick, yet pourable consistency.
Coat and Decorate
Place the petit fours on a cooling rack with a plate or bowl beneath it. Spoon or ladle the ganache over the petit fours until they are covered. Repeat until all petit fours are covered, returning the ganache drippings from the plate to the bowl and reheating as needed. Decorate the petit fours while the ganache is still wet.
This was my first attempt to make petit fours. I will change a few things when I make them in the future.
- The ganache remained slightly sticky, I would have preferred a coating that totally dried. Candy coating would have worked better, but it is SO sweet.
- Some of the cakes leaned at a slight angle, I should have spent more time cutting them out.
- I couldhave used the excess cake to make cake balls.