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Petit Fours

post #1 of 74
2/5/07 at 3:31pm
Thread Starter 
Petit fours.............what should I try next? I've read just about every baking book out there and still can't seem to perfect the petit four. I believe I have the cake part down, but I can't figure out how to get that flawless coating on each of them. Standard, I think, is to use poured fondant. I've avoided that simply because of taste.........YUK! I've also tried a very thin ganache coating, but the chocolate didn't harden. I'm not sure if I used the right cream:chocolate ratio. I've been reading about tempering the chocolate. Is this what I should do? Does anyone have any suggestions on simplifying the process?
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post #2 of 74
2/5/07 at 4:01pm
I bought a petit four kit from Kathy Scott at Sweet Expressions. Here is one of her eBAY lisitngs, if you scroll down towards the bottom she explains how she makes them. Adding Crisco or Paramount crystals to your melted chocolate will make it softer to the bite than regular tempered chocolate. It won't shatter when you cut or bite into it. It would be smoother and much better tasting than the standard Petit Four glaze too. Hope this helps.
http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=290076579908&ssPageName=MERC_VI_RSCC_Pr4_PcY_BIN_Stores_IT&refitem=290072750605&itemcount=4&refwidgetloc=active_view_item&usedrule1=StoreCatToStoreCat&refwidgettype=cross_promot_widget
SHIRLEY
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SHIRLEY
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post #3 of 74
2/5/07 at 5:50pm
Thread Starter 
That does help, thanks! What kind of chocolate did you use? Did you add any cream? And the molds..........do you find it too time consuming using them? I mean, as opposed to baking a whole sheet pan worth and then cutting it down into petit fours.
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post #4 of 74
2/5/07 at 5:55pm
I have to be honest and say I haven't tried them as yet. I do have a cake friend who has, and sent me those tips. She didn't seem to think they were a great deal of trouble. Much easier to bake a sheet and cut out the cake than to bake individual cakes though. She used white and semi sweet chocolate for hers. When I mold I use Guittards white chocolate coating sold in 10 lb. blocks. I am sure it will be time consuming to mold each shell, fill and seal with more chocolate, but they look so beautiful that it won't bother me to spend the extra time making them.
SHIRLEY
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SHIRLEY
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post #5 of 74
2/5/07 at 7:41pm
I bought two petit four pans from Nordic Ware . . . one at Williams Sonoma and one at Linens and Things. I just bake them in the pans and then use the glaze recipe from the WS pan. I haven't tried poured fondant yet, but the glaze works out great as long as I take my time with it.
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post #6 of 74
2/5/07 at 10:05pm
flourgirl2--

I have the petit four molds from Kathy Scott and have made them several times. I can honestly say, I will never go back to doing petit fours the "old" way.

There are only a few more steps but once you get a rhythm and sequence going, it's not bad.
I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
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I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
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post #7 of 74
2/8/07 at 8:12pm
Just ordered the set from Kathy Scott's eBay page (Shirley, your killing me icon_lol.gif ).
Just got back from a club meeting tonight and one of the members used it this week and loved it. I just ordered the petit four cutters today and looks like I should have waited icon_cry.gificon_cry.gif
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post #8 of 74
2/8/07 at 8:13pm
Mac:
do you still have to coat with buttercream? Forgot to ask.
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post #9 of 74
2/8/07 at 8:30pm
You don't coat the cake with BC but once the shell is made, you put a dollop of BC frosting in the mold and then put the cake on top of that. Lightly push so that it "glues" and gets all the air bubbles out. Then fill the rest of the mold with melted chocolate.

Be sure to use the paramount flakes with your melted chocolate so that the chocolate will be easier to bite.
I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
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I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
Reply
post #10 of 74
2/8/07 at 8:38pm
Thanks Mac!!
May I PM you if I have any problems when they get here? I got an order for some but have until the 23rd to get it right. The club member that I talked with tonight is sometimes hard to get in touch with.
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post #11 of 74
2/8/07 at 8:47pm
Quote:
Originally Posted by mjs4492

Just ordered the set from Kathy Scott's eBay page (Shirley, your killing me icon_lol.gif ).
Just got back from a club meeting tonight and one of the members used it this week and loved it. I just ordered the petit four cutters today and looks like I should have waited icon_cry.gificon_cry.gif



icon_lol.gif
SHIRLEY
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SHIRLEY
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post #12 of 74
2/8/07 at 10:28pm
Quote:
Originally Posted by mjs4492

Thanks Mac!!
May I PM you if I have any problems when they get here? I got an order for some but have until the 23rd to get it right. The club member that I talked with tonight is sometimes hard to get in touch with.



Definitely--I'm here for ya!

THere are more steps involved but I love them, they are beautiful and they d get everyone's attention. Less messy than the other petit fours.

I charge $2.50 each for them without a fondant accent...I will do the lacy look with melted chocolate or initials. $3.00 each with fondant accent and luster dust.
I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
Reply
I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
Reply
post #13 of 74
2/9/07 at 3:05am
This is what I was going to try. Make a cake in a jelly roll pan. Cut out some small hearts with cookie cutter. Place some buttercream between the two hearts. Then pour ganache over them and decorate. Maybe not true petit fours,but my family will not know.
Allison
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Allison
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post #14 of 74
2/9/07 at 3:55am
Sounds like petit fours to me.
I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
Reply
I can do all things through Christ who strengthens me.

"Quality Cakes Aren't Cheap and Cheap Cakes Aren't Quality"

It's not "just cake!"
Reply
post #15 of 74
2/9/07 at 8:51am
Allison,
Please post how it goes!! thumbs_up.gif
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