Fondant Fancies which also known as Petits fours are fanciful cakes traditionally eaten at teatime.
In fact, the name Petit Four translate as “small oven”
They often have multiple thin layers of cake; with a fruit glaze in the middle, covered in fondant or icing and usually adorned with intricate decorations.
My iced version of Petits Fours is a cotton sponge cake with vanilla buttercream in the middle and covered in white chocolate.
I found that buttercream and white chocolate is a great alternative for those who find the fruit glaze and fondant or icing slightly too sweet.
I hope that you will enjoy the recipe :)
FULL RECIPE: [ Ссылка ]
Instagram: [ Ссылка ]
Facebook: [ Ссылка ]
#petitfour #fondantfancies #bembumkitchen
In this video list of tools and ingredients that I used in creating this project
♥ Cameras: Fujifilm X-T3 Mirrorless [ Ссылка ]
♥ Tripod: VILTROX VX-18M [ Ссылка ]
♥ Microphone: Rode NT-USB [ Ссылка ]
♥ Camera Field Monitor: FEELWORLD T7 7 Inch [ Ссылка ]
♥ Peggy Porschen Book: [ Ссылка ]
♥ Baking:
Hand Mixer (cordless): [ Ссылка ]
Pastel Saucepan: [ Ссылка ]
Silicone Baking Matt: [ Ссылка ]
Palette Knife/ Spatula: [ Ссылка ]
Enamel Mixing Bowl: [ Ссылка ]
Cooling Rack: [ Ссылка ]
Blue Pan: [ Ссылка ]
Straight Frill Cutter: [ Ссылка ]
Turquoise Clay tool: [ Ссылка ]
Cutting Board: [ Ссылка ]
Stainless Steel Mixing Bowl with Handle: [ Ссылка ]
White Silicone Spatula: [ Ссылка ]
Pink Knife: [ Ссылка ]
Leaf Petal Veiner: [ Ссылка ]
Oven Mitt: [ Ссылка ]
Candy Colour Blue: [ Ссылка ]
Candy Colour Green: [ Ссылка ]
Disclaimer:
Some of the above links are affiliate links from which I receive a small commission on each sale at no extra cost to you. Thanks so much for the support.
Chapters:
00:00 Intro
01:01 Prepare Modelling Chocolate
02:11 Making Sponge Cake
05:02 Making Buttercream
07:01 Cut, Fill and Divide the Cake
09:20 Prepare the Chocolate Coating
10:09 Coat the cake
10:57 Making the Modelling Chocolate Roses
14:07 Decorate the bottom part of the cake with Straight Frill Cutter
15:04 Arrange the flower on the Cake
VINTAGE PETITS FOURS
Yield: 9 pieces (One 32 cm x 18 cm rectangular pan)
Active Time: 2 ½ hours
Total Time: 3 ½ hours
MODELLING CHOCOLATE
200 g White Chocolate Compound
50 g Corn Syrup
Food Colouring (water/ oil based/ powder or candy colouring)
SPONGE CAKE
60 g Egg Yolks
45 g Vegetable Oil
55 g Milk
1 tsp Vanilla Extract
80 All-Purpose Flour
1 tbsp Corn Starch
1/4 tsp Baking Powder
90 Egg Whites
70 g Granulated Sugar
BUTTERCREAM
30 g Egg Whites
A pinch of Salt
1/2 tbsp Granulated Sugar
60 g Water
50 g Granulated Sugar
85 g Unsalted Butter
1 tsp Vanilla Extract
CHOCOLATE COATING
400 g White Chocolate Compound
1 tsp Vegetable Oil
Candy Colouring or Food Colouring Powder
BAKING TEMPERATURE & TIME
170°C - 25 Minutes
NOTES
Petits Fours should be stored in an airtight container in a cool place and eaten with 2 days.
Music courtesy of Epidemic Sound 💓
