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Icing question

post #1 of 10
4/14/05 at 9:50am
Thread Starter 
Do all petit four icing recipes require you to boil the mixture? I can't find one where I don't have to pull the mixture.
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post #2 of 10
4/20/05 at 5:23am
yeah, a German chef that does cooking classes here on base said that. He said it lays better,and tastes better. He said even with his experience (15 years) he has tried to come up with one without boiling but hasnt....and then started the story of petit fours first came from france...so on and so forth, and even with the FRENCH BUTTERCREAM you boil the frosting and let it cool then frost a cake...
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post #3 of 10
4/20/05 at 9:33am
Thread Starter 
Thanks for your help!
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post #4 of 10
4/20/05 at 9:40am
You can cover in ganache. Yes, that requires cooking, but I like it better.
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post #5 of 10
4/20/05 at 9:41am
I have made petit fours a few times, and this is what I use (you only warm it in the microwave, till it is the consistency that you like)

1 - 2 pound bag confectioners sugar
2/3 cup of water
3 Tablespoons corn syrup
2 teaspoons vanilla

I have never had a problem with this - and it pours and makes a nice finish on the cakes.



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post #6 of 10
4/20/05 at 11:11am
Here's a great page with a couple recipes and some tips I thought might help...
http://members.nuvox.net/~zt.proicer/recipes/all-recipes.htm#PETIT%20FORS%20-%204

You can also cover them with melted candy melts.
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post #7 of 10
4/20/05 at 12:55pm
hey sounds like alot of alternatives!!!!!!! I hate to be you and have to decide what I was doing.... I would be second guessing myself all the time!
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post #8 of 10
4/20/05 at 1:06pm
Quote:
Quote:

1 - 2 pound bag confectioners sugar
2/3 cup of water
3 Tablespoons corn syrup
2 teaspoons vanilla



How do you do this? Just mix it all up in a bowl and heat till the right consistency?
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post #9 of 10
4/20/05 at 7:11pm
Thread Starter 
Thanks everyone! I tempted to try everything mentioned in this topic.
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post #10 of 10
4/20/05 at 8:15pm
marknrox - yes that is what I do - just start out with like 10 seconds and go from there. Stir it well - when you think it is the right consistency, spoon it over one of the petit fours and see how it "spoons" on it - if it is too hot, it will soak in, if it isn't warm enough - it won't pour over easily. You will know when you have it just right. This is really my favoirte type of covering, it is simple and looks nice when dry. I have some pics of some I have done that I need to scan and post.
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