Glossy petit four

Votes: 95

Time: 30 min.
Complexity: easily
Quantity: 14 cakes

The chocolate sponge cake can be cut into neat little cakes, and voila – mini petit fours are ready. Show off your exceptional taste by serving petit fours as a complement to the main dessert. Decorating the cakes is simple: just coat them with chocolate icing, add a touch of silver dragees or a pinch of gold dust, and arrange them next to the cake.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cake from the Triple Chocolate Mousse Cake recipe
Half of the recipe Chocolate Glaze for Triple Chocolate Mousse Cake
Decorations for the petifour, such as silver dragees, colored sugar, gold powder, candied orange peel

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Using a cookie cutter, cut the cake into 4cm diameter circles (with straight sides) and place them 5cm apart on a wire rack set on a parchment-lined baking sheet.
Heat the chocolate glaze until it melts (to about 50°C) and spoon the glaze over each petit four, completely covering the top and sides.

Refrigerate for about 20 minutes, then pour a second layer of glaze over the petits fours. Decorate with any decoration of your choice: dragees, colored sugar, gold powder, or candied fruit. Cool the petits fours, then transfer them to a serving platter. The cakes can be stored in the refrigerator for 3 days..

Author of the recipe - Anna Olson is a pastry chef and television host.

Categories:

recipe / Desserts / Cakes / French cuisine

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