I can turn down a cupcake, biscotti or macaron, but never a petit four.
Why? It’s a tiny cake, with wee little layers. . . who wouldn’t go crazy for one! I have tried to make them myself at home many times, and always had difficulty with the fondant coating – in a few variations mine turned out lumpy, sticky, or messy – but never a gloriously glossy pastel sheath like those you see in cookbooks. Suffice it to say, I was ecstatic when I finally perfected my Easy Petit Fours recipe.
The solution was right under my nose – White Chocolate Ganache. The ganache won’t set quite as firmly as a fondant, but it will set enough to be picked up. Be sure to use a high quality white chocolate though, or the ganache will stay quite sticky, even when refrigerated.
Using a premade pound cake makes these even easier – definitely a few assembly steps involved, but these can be done at various points in the day. As the key components of this dessert are chocolate and cake, you will have no difficulty recruiting enthusiastic kitchen helpers! (However, in the long run, this may negatively impact the number of completed petit fours!)
To make the petit fours, first, cut your pound cake into even slices, each about 1/4 inch thick.
Next, cut shapes out of the pound cake slices. (The leftover can pieces can be used to make a trifle with fruit, whipped cream and liqueur!)
Make your ganache. While it is cooling to room temperature, spread the cake pieces with seedless raspberry jam.
Color your ganache with a few drops of liquid food coloring, if desired. (I also reserved a little of the plain ganache for a drizzly garnish!)
Coat the cake “sandwiches” in ganache – an easy way to do this is to use a fork and pour the ganache over with a ladle.
First layer is done. Chill until set.
Repeat with another layer of ganache.
Decorate as desired, and finally, enjoy your petit fours!
Easy Petit Fours (featured)