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Petit Fours

Genoise

1/2 cup sugar
3 slightly beaten eggs
1 tsp vanilla
1/2 cup flour
1/4 cup unsalted butter, melted and cooled

Grease 9 1/2" round or square cake pan. Line with wax or parchment
paper and set aside. Heat oven to 350F.

Place sugar and eggs in a heat proof mixing bowl and place over
sauce pan with 1-2 inches hot water (not boiling) making sure bowl
does *not* touch water. Heat, stirring occasionally, until egg
mixute is luke warm. Remove bowl from pan ands stir in vanilla.
Beat on high speed for 6 min (if doubling the recipe, beat 12-15
minutes). Sift in about 1/3 off the flour and fold in. Repeat,
sifting and folding, until all the flour is incorporated in thirds.
Gently fold in melted butter. Spread into prepared pan and bake
for 25-30 min. Cool cake(s) on a while rack for 10 min then remove
from pan and peel off paper. Cool completely.

You can also make this chocolate by adding 1 1/2 oz melted bittersweet
chocolate with the melted butter. (Use 3 oz for a double batch)
For lemon, add 1 tbsp lemon juice with the vanilla, and 1 tbsp
grated lemon peel with the melted butter Recipe can be doubled
easily.


To make petit fours

Slice cake into 3 layers, then cut shapes as desired. Spread filling
between layers then place on a wire rack that you've set over a
parchment lined cookie sheet. (THis keeps the counter top from
being covered with icing). Filling can be as simple as pouring
lemon syrup over the cake layers or fruit jellies or jams. You can
also use mousse, fondant, buttercream, or fruit.

To ice, use a spoon to pour icing over cakes making sure to cover
completely. You can reuse what drips down onto the wax paper by
straining. If you don't wish to have filling, you can pour icing
over each layer, letting dry 15 minutes before adding another layer.
Poke holes in cakes for extra flavor. Icing recipe below.


For Icing

In a 3quart sauce pan, combine 4 1/2 cups sugar, 2 1/4 cups hot
water, and 1/4 teaspoon cream of tartar. Bring to a boil over med
heat, stirring constantly for 5-9 minutes, or until sugar is
completely dissolved. Reduce heat to med low, and clip on a candy
thermometer to the side of the sauce pan. Cook until the mixture
reaches 226F, stirring only when necessary to prevent sticking.
Mixture should boil at a moderate, steady rate over the entire
surface. This will take about 15 min.

Remove saucepan from heat and cool at room temp *without* stirring
until it reaches 110F. This will take about an hour.

Stir in one of the following: 1 tbsp lemon juice; 1/4 tsp almond
extract plus 1 1/2 tbsp clear vanilla extract; 1 tsp orange oil.

Next, stir in 6-6 3/4 cups powdered sugar, until icing is of
drizzling consistency. If necessary beat icing to remove any lumps
with beater or whisk. Seperate and color if desired. If icing gets
too thick, add a few drops additional hot water. Makes about 5
cups.

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25 of 30 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Mini Wedding Cake. Great recipe, needs time and patience., March 8, 2004 - 11:38 PM
Reviewer: Anonymous from Brooklyn, N.Y. 11230
I needed a recipe to make miniature wedding cakes. I used the genoise and doubled the recipe. I used a parchment lined cookie sheet and spread the recipe from end to end and baked till golden. After it cooled I cut circles with 3 sizes of cookie cutters. The icing took longer than the recipe calls for. To get the sugar water up to 226 it took 1/2 hr and only because I raised the heat to medium for the last 10 minutes. I took about an hr + to cool down. The tricky part was getting a perfect consistency with the confectionery sugar. It's best to add it gradually a beat it well. If it's too hard or hardens as you use it, boiling water works well but only a tsp. at a time. To get the icing to coat well, drop it straight from the top and then use your fingers to coat some spots. In the end, it is delicious and worth the work.

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