Petit Fours

Petit Fours

These melt in the mouth cream filled petit fours would be perfect for a special afternoon tea or just a treat at anytime. The Tefal Cuisine Companion makes light work of preparing the sponge batter and white chocolate buttercream. The white chocolate buttercream recipe can be found using the search function in this blog. 

Pink iced petit fours 

After smoothing white chocolate buttercream 

Filled with whipped cream

Note: Australian cup and spoon measurements used. 1 cup = 250 mls. 1 tablespoon = 20 mls.
Note: I used eggs from an 800 gm carton of 12 eggs.
Note: Place eggs in warm water for 6 mins before whipping.

Sponge. 

Grease and paper line 33cm x 23 cm lamington tin. 

15 gms butter

60 gms milk

3 eggs. Placed in warm water for 6 mins before whipping. 

120 gms caster sugar

113 gms Self Raising flour

Place butter and milk In heatproof bowl. Microwave on low heat setting until butter is almost melted. Stir until melted. Set aside stirring every now and then whilst preparing sponge batter. 

Insert whisk in CC

Add eggs and caster sugar. S8:15mins.

Sift S.R. flour into CC bowl. S4:5sec. Use silicone pastry brush to brush flour off whisk.

Select S4:10sec pouring butter/milk mixture through hole in lid. Remove blade and gently fold through with spatula any unmixed flour or butter/milk mixture. 

Pour mixture into lamington tin. 

Bake 170deg for 10-15mins or until done when tested. Do not open oven door for the first 10mins.

Cool on wire rack. 

Whip 300mls thickened cream until stiff peaks form. 

Using small cookie cutter cut into individual small cakes. 

Split in half and sandwich with cream. Refrigerate for 20 mins. 

Make white chocolate buttercream.  

The recipe can be found by using the search function in this blog. 

Spread buttercream roughly on sides and top of cakes. Refrigerate 30 mins.   

Using a spatula dipped in boiling water smooth buttercream around sides and tops of cakes.  Refrigerate 1 hour. 

Make glacé icing and spoon over cakes sitting on lightly oiled wire rack over a baking dish. Leave to set. 

Glacé Icing 

500 gms icing sugar sifted

85 gms milk

1-2 drops gel food colouring 

Stir sifted icing sugar, milk and colouring together in large bowl until smooth and the consistency of thick honey adding more icing sugar or milk if necessary.

Decorate with melted chocolate if desired.