Be sure to join us for Baking School with Williams Sonoma on Monday, March 18, 2024, at 5 p.m. PT. Brian Hart Hoffman will take you step-by-step through making these Petit Fours. This is one baking event you won’t want to miss!
Excellent recipes require wonderful ingredients. Here’s how our recipes’ ingredients contribute to making exquisite Petit Fours.
BRINGING TOGETHER THE BUTTERCREAM
1. Using a long serrated knife, trim cooled cake on all sides to create a 15×10-inch rectangle. Cut cake in half to create 2 (10×7½-inch) layers.
2. Spread half of Almond Buttercream (3⁄4 cup or 170 grams) on top of 1 cake layer. Top with remaining cake layer, lightly pressing to adhere. Spread remaining buttercream on second layer, smoothing as much as possible. Freeze for 1 hour. Spread 1/2 cup (160 grams) Bonne Maman® Strawberry Preserves on top of the first cake layer for a lovely, fruity strawberry version of these perfect Petit Fours.
3. Using a long sharp knife, cut cake into 48 (1¼-inch) squares, and return to freezer.
DON’T FORGET TO FREEZE
The freezer is your best friend when making Petit Fours, as these are easiest to slice and glaze after being chilled. Don’t be tempted to skip this step or cut the freezing time in any way. If you do, the layers may slide around when slicing and the Almond Buttercream coating will melt when you glaze it with the warm poured fondant. If they sit in the freezer for too long and you notice some condensation that forms on the surface, don’t fret. Simply blot the surface dry with a paper towel before glazing.
MAKING THE POURED FONDANT
1. In the top of a double boiler, combine confectioners’ sugar, corn syrup, 2⁄3 cup (160 grams) water, and vanilla. Cook over simmering water, whisking constantly, until smooth. Add white chocolate chips; cook, stirring frequently, until chocolate is melted and mixture is smooth. Reduce heat to low.
2. Spoon 2 cups (661 grams) fondant into a liquid-measuring cup. Let cool until an instant-read thermometer registers 105°F (41°C) to 110°F (43°C); use immediately.
TIME TO GLAZE AND DECORATE
1. Line a rimmed baking sheet with plastic wrap; place a wire rack on top. Place no more than 12 petit fours at least 1 inch apart on prepared rack. Carefully pour White Chocolate Poured Fondant onto petit fours, making sure all sides are completely covered, reheating and re-pouring fondant as necessary. (See Note.) Let stand until set, 10 to 15 minutes. Remove wire rack, spoon used fondant into liquid-measuring cup, and reheat as needed in the top of a double boiler or microwave to maintain a temperature range of 105°F (41°C) to 110°F (43°C).
2. Using a small offset spatula, move glazed petit fours to a serving platter. Repeat procedure with remaining petit fours and remaining White Chocolate Poured Fondant, only removing cakes from freezer when ready to pour. Garnish with gold leaf or melted white chocolate, if desired. Store in an airtight container for up to 2 days, or refrigerate in an airtight container for up to 1 week.
MASTER POURED FONDANT
Poured fondant may sound intimidating, but it is a majestic, forgiving glaze. It gives Petit Fours a slightly lustrous appearance, yet they’re dry to the touch and can be easily handled once set. The glaze beautifully gives way when bitten into, revealing the layers of cake and gorgeous filling. Follow a few simple rules, and you will be golden.
1. Keep the glaze warm in a double boiler over low heat. The steam from the water underneath the bowl will heat the glaze just enough to keep it at that perfectly smooth and pourable consistency. Poured fondant hardens as it cools, but you don’t want the glaze to set in the bowl before having time to coat each cake. To take the guesswork out of it and keep your eye on the temperature of the glaze using your trusty thermometer.
2. Pour a generous amount of glaze onto each Petit Four. The viscosity of the glaze pulls it down the sides of the Petit Fours, creating an even coating. Don’t worry about the excess glaze pooling at the bottom of the rimmed baking sheet under the wire rack; gently lift the plastic wrap and scrape the glaze back into the bowl, reheat, and reuse it!
3. If you notice your layer of glaze is uneven, don’t be tempted to add more glaze. Pouring a second layer of glaze will only make it look more lopsided.
4. After glazing the Petit Fours, let them stand for 10 to 15 minutes to fully set before transferring them from the wire rack to a serving platter. Moving the Petit Fours too early will result in the glaze sliding around.
5. If you notice any stubborn bubbles forming in the glaze, simply use a wooden pick to pop it before the glaze has a chance to set fully.
