Flo Braker's Petits Fours

By Corby Kummer

Total Time
30 minutes
Prep Time
30 minutes
Rating
3(21)
Notes
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Featured in: America Is Going Sweet on White Chocolate

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Ingredients

Yield:40 - 50 petits fours
  • 18-inch layer of plain white cake, pound or sponge
  • ½cup raspberry jam, warm (optional)
  • 4ounces unsalted butter, diced
  • 1tablespoon vegetable shortening
  • 8ounces white chocolate, finely chopped
  • ¼cup red-currant jelly, warm
  • 1pint fresh raspberries
  • Mint leaves, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (46 servings)

70 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 6 grams sugars; 0 grams protein; 12 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut cake into 2 half-inch-thick layers. Brush raspberry jam over bottom layer and cover with top layer. (This step is optional; jam can be omitted.)

  2. Step 2

    Melt butter, shortening and chocolate in a heatproof bowl that fits snugly over (not touching) a 120-degree water bath. Stir until glaze is smooth and liquid.

  3. Step 3

    Place cake on a wire rack over a baking sheet or jellyroll pan. Spoon red-currant jelly into a small paper cone and set nearby. Pour white-chocolate glaze onto center of cake and spread evenly using a metal spatula. Sides of cake need not be glazed. Snip off tip of cone, and pipe thin lines of jelly ½-inch apart over the glaze. Lightly pull the tines of a fork across the lines of jelly to create a feathered effect. Set the cake aside at room temperature until the glaze sets, at least 1 hour.

  4. Step 4

    Trim the cake's edges with a long, sharp knife. Cut into 1-inch squares. To make squares neat, dip the knife blade into hot water and wipe it with paper towels after each cut. Decorate each petit four with a raspberry and piece of mint leaf.

Ratings

3 out of 5
21 user ratings
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Cooking Notes

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Susanna

You could use any cake recipe or even a store-bought cake mix. The only requirement is to bake the square or rectangular cake so that the layer is 1-inch deep. You can also use extra batter in muffin tins to have an assortment of round, square, and triangular little cakes in the end.

Susanna

Any simple cake recipe will work for these deserts, even a store-bought cake mix. The whole idea of petits fours is that they are dainty, pretty confections. Any cake that’s sturdy enough to cut cleanly will do. You can cut a 1-inch high cake sheet into squares, rectangles, and triangles, and use some batter to pour into 1-inch high muffin tins, for an assortment of shapes.

Tracy

Sure would be nice if there were instructions included for how to make the "plain white cake, pound or sponge".

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