Petit fours | Buttercream and chocolate icing.
Delicious petit fours with buttercream and chocolate frosting.
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Petit fours
Delicious mini cakes.
Cake
• 115g Unsalted Butter (1/2 cup)
• 200g Sugar (1 cup)
• Vanilla
• 2 Eggs
• 170ml Milk
• 250g All-Purpose Flour (2 cups)
• 6g Baking Powder (1 1/2 tsp)
Buttercream
• 115g Unsalted Butter (1/2 cup)
• 230g Powdered Sugar (2 cups)
• Vanilla
• 2-3 tbsp Whipping Cream
Frosting
• 375g Powdered Sugar (3 cups)
• 60g Glucose (1/4 cup)
• 100ml Hot Water (can be a little more)
• 120g White Chocolate (3/4 cup)
• Food Coloring
• Jam
• Fondant Flowers
Instructions
1. In a bowl, add butter, sugar, and vanilla and beat until creamy (for 5 minutes).
2. Add the eggs one at a time and beat until incorporated.
3. Add flour and baking powder in two parts, alternating with the milk.
4. Place the mixture in two 30 cm x 21 cm baking sheets.
5. Bake for 15 minutes at 170°C or until a skewer inserted comes out clean. Set aside.
6. To make the buttercream, beat the butter at room temperature for 5 minutes. Add powdered sugar in two parts and beat for another 5 minutes. Add the vanilla and heavy cream and beat until incorporated.
7. Divide the cakes in two, place one layer, then the buttercream, add jam to another glass and place on top. Repeat as needed. Place in the freezer for 1 hour.
8. For the glaze, add sugar to a large bowl, then the glucose.
9. Add the hot water and mix gently.
10. Add the chocolate and food coloring and beat until combined. If necessary, add a little more water until you reach the desired consistency.
11. Divide the cake into 2.5 cm squares.
12. Frost each cake with the glaze, decorate, and let dry before serving.
13. Shelf life: 3-4 days.
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0:00 Petit fours
0:06 Cake
1:18 Cream
3:24 Frosting
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