Petite Fours. We are going to glaze
some petite fours which are the base is a
pound cake a layer of apricot glaze
and the thin layer of marsipan
they are cut into
approximately one by one-inch now what we have to do is we have for
boil some more apricot glaze and we put a very thin layer of
this apricot glaze on top of the marsipan
to seal the marsipan
if the marsipan absorbs the glaze which is fandant
the glaze looses the shine
so by coding the top
with the apricot glaze the glaze is gonna sit on top
and its not gonna sink inside and to make the
dipping of the petite fours faster
gonna pull 'em apart so we can
grab them easier
I'm heating up some fandant when you start off with the
white fandant then gonna switch to the same parts to orange
and then change it into chocolate so we can do three different colours
In one go...ok, I need a
screen to set the petite fours down
and what I'm using to dip them is a
the metal spatula so I'm gonna heat up the fandant
and the fandant
has to be body temperature
the way a check the temperature is with the back of my a little finger
which is a
really heat sensitive once we have
reached a body temperature, we take it off the heat
and adjust the consistency of the fandant
with the a simple syrup. If we overheat the fandant
it dries too quick it doesn't give us
as much time to work with it if we
keep the fandant too low in temperature or
the fandant stays sticky. The petitie fours after they are glazed, they are gonna sit
on the screen
we gonna have to take him off usually they'll put into smaller paper cups
and then decorated so what I'm looking for is that the fandant
just as liquid enough that it runs down the side of the petite fours
but still has a approximately one millimeter thickness
on the product
just a little bit more
put the pot between the
screen and the petite fours
stir it long enough to make sure that all the syrup
has disappeared
fandant otherwise it sits in layers on top of the glaze
and now
put this down here
take the petite fours and dip it inside
turn it over and
stand it on the tray
all the way down to the base flip it sideways
and turn it over
push it all the way down you have between the spatula
and the finger and lift off the spatula
K now we switch
the colour you don't have to switch the pot
and when we finish it the end we gonna turn everything into chocolate
many items we
use a chocolate fandant for
you can do up to about four colours if you do yellow
after white, yellow then orange-red
and you can still change everything but chocolate at the end
pick it up
and set it down
if the fandant gets too cold if it gets too thick we just go back on the
stove
and then we might have to add a little bit more syrup
its got to fill in the sides completely
when we do this
do the next few
before I switch to chocolate
OK now we switch to
chocolate
we are going to use some chocolate fudge
which I have melted on the
stove
so it doesn't matter what colour you end up with
before you do the chocolate chocolate fudge will cover everything
and we can turn it into a nice chocolate fandant
and
with the last few just put it up here
so the fandant is go take approximately 3 to 4 minutes to
dry enough dry to the touch that they can be
removed and put into paper cups
I usually decorate them once they are in the paper cups
so we don't the trouble with the
finishing with the decorations when we have to touch them after
so I'm just gonna let them sit for a minute and then we can
do the decorations and finishing
now the petite fours have set enough
to the touch I can remove them so I can either put them into
smaller paper cups for retail or you can but them onto a
serving plate and
best way to do it is with a cloth that has a little bit of moisture on it so
they don't stick take the knife cut underneath
and just a place them
right on the plate or in the cup if there's too much
sugar on the side you can always a cut it off
Ok, so I am just going to use those to do a simple design with
paper cone on it so made a paper cone
with the melt the chocolate I just put some
designs on here
We have the finished, decorated petite fours