Ombré Petits Fours Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

OMBRé PETITS FOURS



Ombré Petits Fours image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h45m

Yield 24 petits fours

Number Of Ingredients 7

Cooking spray
Two 15.25-ounce boxes vanilla cake mix, plus the ingredients for baking listed on the box
Red food coloring
2/3 cup strawberry jam
1 cup white chocolate chips
1/2 cup heavy cream
3 tablespoons freeze-dried strawberry slices, finely crushed or ground

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut 3 pieces of parchment paper to fit the bottom of a 9-by-13-inch metal baking pan. Spray the pan with cooking spray, line it with 1 piece of parchment, and spray the parchment. Reserve the other 2 parchment pieces.
  • Prepare the cake mix batter according to the package directions. Transfer the batter to a large liquid measuring cup and then divide it equally among 3 bowls. Use red food coloring to tint each bowl a different shade of pink: about 4 drops for lightest color, 8 for medium, and 16 for the darkest.
  • Pour the darkest batter into the prepared baking pan and smooth it with an offset spatula. Shake the pan vigorously and tap it against the counter a few times to even out the batter and release any air bubbles. Bake until set and the edges are starting to pull away from the pan, about 9 minutes. Cool in the pan for 2 minutes, then invert onto a cooling rack and let cool completely. Invert the cake onto a large cutting board and spread it with 1/3 cup of the jam.
  • Meanwhile, cool the baking pan under running water, dry well, and prepare as before with cooking spray, another piece of parchment, and more spray. Repeat the baking and cooling steps with the medium-colored batter. When completely cool, flip the cake directly onto the first cake -- it's okay if the edges don't line up perfectly -- and spread with the remaining 1/3 cup jam.
  • Cool the pan once again and repeat with the lightest batter. When cool, flip directly on top of the layered cake.
  • Put the white chocolate chips in a medium bowl. Heat the cream to just shy of a boil in the microwave. Pour over the chips and let stand for 30 seconds before stirring until smooth. Refrigerate until cold, about 20 minutes. Beat the frosting with an electric mixer on medium-high speed until light and slightly whipped, about 2 minutes. Transfer to a piping bag fitted with a medium star tip.
  • Trim the edges of the cake and cut into 24 squares. Pipe each square with frosting to cover. Sprinkle with the freeze-dried strawberries.

PETIT FOURS



Petit Fours image

Provided by Food Network

Categories     dessert

Time 3h45m

Yield about 75 bite-sized cakes

Number Of Ingredients 19

Nonstick cooking spray, for the sheet pan
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3.5 ounces almond paste, broken into small bits
1 cup granulated sugar
1/4 cup honey
2 sticks (1 cup) unsalted butter, at room temperature
6 large eggs
1 1/2 batches Royal Icing, recipe follows
Violet and green gel food coloring (or your preferred colors), as needed
1/3 cup seedless blackberry jam
1 cup white chocolate chips
4 cups confectioners' sugar
1/3 cup hot water, plus up to 1/4 cup more if needed
1/4 cup light corn syrup
4 cups sifted confectioners' sugar
3 tablespoons meringue powder
5 to 6 tablespoons warm water

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Liberally spray an 18-by13-inch sheet pan with nonstick cooking spray and line it with parchment paper. Stack the lined sheet pan inside a second sheet pan, to avoid extra browning when baking.
  • In a mixing bowl, add the flour, baking powder and salt and whisk to combine. Set aside.
  • In a food processor, pulse together the almond paste, granulated sugar and honey. Pulse until well combined. Open the food processor and scrape the sides and bottom with a metal spoon to check that the almond paste is completely incorporated. Add the butter, 1 tablespoon at a time, pulsing to combine after each addition.
  • Add the eggs one by one, pulsing until each is completely incorporated. After the last addition, scrape down the bowl and then pulse until the batter is completely smooth and slightly fluffy. Pulse in the flour mixture until blended.
  • Spread the batter evenly in the prepared sheet pan. Bake until the cake is golden brown and springs back when gently poked, 15 to 20 minutes. Let cool completely.
  • While the cakes are cooling, color the Royal Icing in the colors of your choosing and add each color to a pastry bag fitted with a #2 tip. Pipe tiny flowers on a piece of parchment by making small closed spirals in one color, then add leaves to either side in the other color. Set aside to set up and harden, about 1 hour.
  • Remove the cake from the sheet pan and cut in half widthwise. Spread the jam on top of one half and top with the second half. Freeze for 10 minutes to set.
  • Use a serrated knife to cut the cake into 1-inch squares. Place onto a parchment-covered sheet pan and freeze for at least 1 hour.
  • For the coating icing: In the meantime, add the white chocolate chips to a heatproof bowl and set over a pot of simmering water (the bowl should sit above and not touch the water). Heat, stirring, until melted and smooth.
  • Sift the confectioners' sugar into a separate large bowl. Stir in the hot water and corn syrup until smooth. Stir in the melted chocolate. If the icing is too thick (it should be pourable), add more hot water 1 teaspoon at a time. Use while warm; you can reheat it in the microwave if necessary as you are working.
  • Put the little cakes on a wire rack fitted inside a sheet pan lined with parchment paper. Coat the cakes with the icing using a spoon and small offset spatula, or add icing to a pastry bag, snip the corner and use to coat each cake. Top each with a hardened royal icing decoration. Allow the icing to set up before transferring to a serving platter.
  • In the bowl of an electric mixer fit with a paddle attachment, add the confectioners' sugar and meringue powder and beat to combine. Beat in 4 tablespoons of warm water to combine. Raise the paddle head to check the consistency of the icing; the icing should be thick and smooth but not dripping from the paddle. Add more water until the desired consistency is reached. (You can add slightly more water to achieve a flooding consistency icing to completely cover cookies. Use a stiffer consistency to pipe decorations and details.)

PETIT FOURS



Petit Fours image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h30m

Yield about 108 (1 by 1-inch) squares

Number Of Ingredients 17

2 sticks unsalted butter, at room temperature, plus melted butter for pans
1 pound almond paste
1 cup sugar
1 teaspoon pure almond extract
6 large eggs
1 cup all-purpose flour
Pinch fine sea salt
1 1/3 cups Raspberry Preserves, recipe follows, or strawberry jam with seeds
8 cups tinted Royal Icing, recipe follows, or store bought
Decorative dragees, silver, gold, etc., for garnish
1 quart raspberries
1 tablespoon lemon juice
1 3/4 cup sugar
6 tablespoons corn syrup
2 tablespoons plus 1 teaspoon almond extract
17 1/2 cups confectioners' sugar (about 5 boxes)
Green and violet food coloring (or your favorite colors)

Steps:

  • Preheat the oven to 375 degrees F. Brush 3 (12 1/2 by 9-inch) rimmed baking sheets (otherwise known as quarter sheet pans) with melted butter. Line the pans with parchment paper, leaving a few inches of overhang on opposite sides. Butter the top of the parchment paper as well, then set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste and sugar on medium speed until well combined, about 5 minutes. Add the almond extract. Roughly cut the room temperature butter into pats and gradually add to the almond paste-sugar mixture. Beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl if needed. Add the eggs, 1 at a time, beating to combine after each addition. Add the flour and salt and beat until just combined.
  • Divide the batter evenly among the prepared baking sheets, about 2 1/4 cups each sheet, smoothing the batter out with an offset spatula. Gently tap the baking sheet on the table to remove any air pockets in the batter. Air pockets will cause holes in the baked cake and give a ragged look to the finished product. Bake until just set, but not browned, 15 to 20 minutes. Give the baking sheets a turn halfway through baking, after about 8 minutes, for even baking, if needed, but don't worry too much because we're covering the cakes. Test with a toothpick or skewer and if clean, remove from the oven and transfer to wire racks to cool.
  • To make the jam easier to spread and to prevent tearing the cake, puree the raspberry jam in a food processor. Line a baking sheet with parchment paper. Turn 1 cake layer out onto the lined baking sheet. Spread half of the raspberry jam in an even layer over the cake. Carefully flip the cake out of the baking sheet and top with a second cake layer. Spread with the remaining jam. Carefully flip the final layer out of the baking sheet and top the cake. Place a piece of parchment paper over the final layer and top with a second baking sheet. Weigh down with 2 large (28-ounce) cans. Chill in the refrigerator for at least 1 hour and up to overnight.
  • Remove the cake from the refrigerator and cut into 1-inch squares. Place onto a wire racks over at least 2 baking sheets, leaving at least 1-inch between each cake piece.
  • Place each of the tinted royals icings in a heatproof bowl set over a pan of simmering water, with the bottom of the bowl not touching the water, until pourable. You should have about 8 cups total. You'll be using about 1 heaping tablespoon icing on each. Carefully place a cut cake on a chocolate fork/dipper (or a small fork). Place the cake over the icing and spoon the icing onto the cake. If the cake drops into the icing, carefully pick it up with your spoon and place back onto your fork/dipper. Place back onto the wire rack using another dipper or fork to slide onto the wire rack. Top with decorative dragees, as desired. Repeat with the remaining icing and cakes. Alternately, for each tinted frosting, set 3 cooling racks over baking sheets and divide the cut cake pieces evenly among the racks. Pour the tinted frosting slowly over the cake pieces. If you need extra frosting, just remove the cooling rack, scrape the excess frosting from the baking sheet, melt or microwave until pourable and touch up any area that the frosting didn't coat the first time. Let stand until set, about 30 minutes at room temperature or cover and place in the refrigerator for up to 1 week until ready to serve.
  • Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
  • Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
  • Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.
  • In a large heatproof bowl, combine 1 1/4 cups plus 1 tablespoon water, corn syrup and almond extract. Once incorporated, slowly whisk in the sugar until fully combined. Alternately, slowly mix together in a stand mixer and transfer to a heatproof bowl prior to icing cakes.
  • Divide the icing into 3 heatproof bowls. To make a pale green color, add a little less than 1 drop green food coloring to the first bowl. To the second bowl, add 1 drop purple coloring for a lavender color. And leave the final bowl white, or add another color, as desired.

More about "ombré petits fours recipes"

PETITS FOURS RECIPE: A SIMPLE GUIDE - ANNIESHIGHTEAS.COM
Dec 13, 2024 While the classic petits fours are delicious on their own, there are tons of ways to mix things up! Here are a few fun ideas: 1. Fruit-Filled Petits Fours. Layer your cakes with a …
From annieshighteas.com


PETIT FOURS - RECIPES | PAMPERED CHEF CANADA SITE
Make sandwiches with ½" (1 cm) slices of pound cake and raspberry jam then cut out shapes with small cookie cutters. Place on a Stackable Cooling Rack with parchment paper underneath …
From pamperedchef.ca


PETITS FOURS RECIPES - GREAT BRITISH CHEFS
Petits fours are miniature sweet treats traditionally served at the end of a meal. The name comes from the French for ‘little oven’, as historically bakers would use the lower setting on their …
From greatbritishchefs.com


BAKING SCHOOL IN-DEPTH: PETIT FOURS - BAKE FROM SCRATCH
Mar 12, 2024 Line a rimmed baking sheet with plastic wrap; place a wire rack on top. Place no more than 12 petit fours at least 1 inch apart on prepared rack. Carefully pour White Chocolate …
From bakefromscratch.com


EASY HOMEMADE PETIT FOURS - ALWAYS EAT DESSERT
May 17, 2023 This easy petit four recipe uses a moist cream cheese pound cake, layers of blackberry jam and lemon curd filling, and a simple vanilla glaze. 5 from 2 votes. Print Pin Rate. Course: Dessert. Cuisine: French. Prep Time: 1 …
From alwayseatdessert.com


PETIT FOURS {EASY RECIPE} - THE BIG MAN'S WORLD
Jun 29, 2024 How to make petit fours. I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of …
From thebigmansworld.com


PETITS FOURS - NEW ZEALAND WOMAN'S WEEKLY FOOD
2. Beat eggs in small bowl with electric mixer about 8 minutes or until pale and thick. Gradually add sugar, beat until sugar dissolves. Fold in sifted dry ingredients.
From nzwomansweeklyfood.co.nz


PETIT FOURS - PREPPY KITCHEN
Apr 29, 2021 3. Pour into a lined 12”x17” baking sheet and smooth into an even layer with an offset spatula. Make sure to tap the pan on the counter a few times to pop any large air bubbles before baking for 25 to 30 minutes.
From preppykitchen.com


PETITS FOURS - HERE'S THE DISH
Mar 2, 2023 Directions. To make the pastry, use a standard mixer fitted with a paddle attachment to cream together butter, sugar and salt on medium speed for 2-3 minutes, or until pale and light.
From heresthedish.com


OMBRE PETITS FOURS - KOSHER.COM
This mishloach manos package can only be described as "Fit for Royalty." Place the petit fours in the first layer of lucite boxes; to
From kosher.com


31 PERFECT PETIT FOURS RECIPES TO MAKE - ROSANNA ETC
Mar 14, 2024 Here's a really easy petit fours recipe for anyone to try. Each very thin layer of cake has lemon juice in the cake batter, and the most decadent frosting and raspberry jam to …
From rosannaetc.com


OMBRé PETITS FOURS RECIPES
Steps: Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, beat the eggs and egg yolks using an electric mixer.
From tfrecipes.com


PETITS FOURS RECIPE - CHEF'S RESOURCE RECIPES
Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petit fours to set until completely dry. …
From chefsresource.com


THE EASIEST PETIT FOURS RECIPE - DELISHABLY
Jul 26, 2024 Ingredients. 2 large loaves of pound cake, plain, lemon or marble; 1 to 1 1/2 cups good quality seedless berry jam, preferably tart and not too sweet
From delishably.com


ALL MY PETITS FOURS RECIPES - BRUNO ALBOUZE
Petits fours, the quintessential bite-sized confections, embody the elegance and intricacy of French patisserie in miniature form. This category is a celebration of these delicate treats, ranging from the classic glazed petit four cakes to the …
From brunoalbouze.com


OMBRé PETITS FOURS | RECIPE | FOOD NETWORK RECIPES, FOOD
Today. Watch. Shop
From pinterest.com


OMBRé PETITS FOURS RECIPE - CHEF'S RESOURCE RECIPES
Before we dive into the recipe, here are some quick facts about Ombré Petits Fours: Level: Intermediate; Yield: 24 petits fours; Total Time: 1 hour 45 minutes; Active Time: 1 hour; …
From chefsresource.com


Related Search