Friday, September 9, 2011

Pea Pod Petits Fours: part 2

Remember these from Maria's shower?

We talked about making the pea pods from fondant, but let me talk to you about the cake itself.

The petits fours are delectable, little, almond cakes from Martha Stewart's Baking Handbook. The cake is one of the best I've ever eaten....I LOVE the almond flavor.

Petits Fours
{makes about 36 - 2" cakes}

butter for pan
2 & 1/4 c. unbleached, all-purpose flour
2 tsp. baking powder
3/4 tsp. coarse salt
1 and 3/4 c. sugar
1/2 c. almond paste (not marzipan)
1 and 1/2 sticks unsalted butter, room temperature
6 eggs, separated
1 tsp. vanilla
1 c. whole milk

Preheat oven to 350.  Butter a 12x17" rimmed baking sheet, line with parchment and butter the parchment. Dust with flour, tapping out the excess.

Sift together the flour, baking powder and salt.  Set aside.


In a large bowl, beat together 1 and 1/4 cups of the sugar (save the rest for later) and the almond paste until the mixture resembles coarse crumbs.


Add the butter and beat on medium-high until the mixture is light and fluffy, about 2 minutes.


Beat in the egg yolks and vanilla.  Scrape down sides of bowl as needed.


Add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour.  Set aside.


With the whisk attachment, whip the egg whites until foamy.  Gradually add in the remaining 1/2 cup of sugar while the mixer is running.  Beat until soft peaks form.


Gently whisk 1/3 of the egg white mixture into the batter.  Fold in the remaining egg whites with a rubber spatula.


Spread the batter into the prepared pan.  Bake 20-25 minutes, until a toothpick inserted in the middle comes out clean.

 
Cool completely on a wire cooling rack.  Cover in plastic wrap and refrigerate at least one hour or overnight.


Invert the cake onto a large work surface; peel off the parchment.


Using small cookie cutters, cut out the mini cakes.

This is the best part of making petits fours: eating the scraps!!!  
{Want to win the "cool mom of the year" award?  Pack up a bunch of cake scraps in your kiddo's lunchbox.  Trust me.}


Place the cake on a wire rack over a rimmed cookie sheet.

Now, let's talk about the glaze.

If you love white chocolate, you will LOVE this glaze.  Me?  Not so much.  Not a fan of white chocolate. To add insult to injury, I've made these before and forgot to make a note in my cookbook like I usually do to CHANGE the GLAZE!

The white chocolate looks pretty, but the flavor really does overpower the almond cake.  All I taste is white chocolate.  Now, top it with bittersweet chocolate, and we'll talk. 

Next time, I'll top these with a simple glaze, like powdered sugar mixed with milk and a little almond extract.

The white chocolate glaze (if you like that sort of thing):

1 & 1/2 pounds white chocolate (I used Ghiradelli)
1 & 1/4 c. heavy cream


Chop the chocolate and place in a bowl.  Bring the cream to a simmer over medium heat.  Pour the hot cream over the chocolate and let sit 1 minute. Stir until combined.


Pour over the cake, letting it drip down the sides. Let sit at least 30 minutes before decorating.


{Info on making the fondant pea pods is here.}

I can't wait to make these again....with a different glaze!  Make the cake part, at least.  You'll be glad you did!

{{ps...do YOU like white chocolate?}}

25 comments:

  1. Oh I remember these! They are the cutest!!! Thanks again:)

    ReplyDelete
  2. So cute! I love them. I've always wanted to make petit fours, but have been totally intimidated... I need to try!

    ReplyDelete
  3. I won't go near white chocolate with a ten foot pole!! The cakes look so yummy!

    ReplyDelete
  4. tx for the info on the glaze...this is a great variation. as always great how-to's here!

    ReplyDelete
  5. Been waiting for this recipe! That batter looks finger looking good. Funny you should post this today, was just saying that I needed to bake but didn't know what. Off to get some almond paste. Thanks for sharing this Bridget.

    ReplyDelete
  6. I love white chocolate, but not in glazes! Also, I've never made petit fours this way, I always baked them in small cupcake cases. Must try this method! Thanks for posting <3

    ReplyDelete
  7. These sound delicious and are absolutely beautiful! I have yet to make a recipe from Martha that I haven't liked, so I'm really looking forward to this one.

    ReplyDelete
  8. I despise/abhor/really hate white chocolate. It's not even chocolate...they should name it something else. THe cake looks yummy, though! :)

    ReplyDelete
  9. Thinking about making these for my sister-in-law's baby shower...but I am afraid, I am very afraid!

    ReplyDelete
  10. White chocolate is an abomination. OK, maybe not that drastic, but it's not even really chocolate. It's a liar. (But I agree, I love almond cake. I'll have to try this!)

    ReplyDelete
  11. Not a white chocolate fan either. But I'm so glad you posted this recipe. I've wanted to make these for a long time. Wish you lived next door so you could decorate the tops for me.

    ReplyDelete
  12. Not a big fan of white chocolate so the lighter glaze looks more appealing to me. I am going to my daughters baby shower next week so I'm anxious to make these to bring. I've never made petite fours but these look doable or is it do able. Thanks for the cute idea:) I'll make sure everyone know that is was originally your idea and not mine:)

    ReplyDelete
  13. Petit fours are my particular weakness...I almost hate to try these...almost :) Thanks!!!

    ReplyDelete
  14. I don't like white chocolate at all! I am with you on the bitter sweet all the way. Have you ever made a bitter sweet glaze and if so how did you do it? I would love the recipe for the other glaze you mentioned on your blog. It sounds way better. Thanks for sharing.

    ReplyDelete
  15. I'm new to your blog so maybe you've answered this somewhere but... Do you use a glass bowl with your kitchenaid mixer? You're pictures have me so confused. :-)

    Cake looks amazing but no, I'm not a big fan of white "chocolate". The glaze with almond sounds amazing though.

    ReplyDelete
  16. ma che buoni!!!
    e che carini...complimenti, per questa ricetta e per il tuo dolcissimo blog, sei bravissima!!!!
    a presto,
    ciaoooooooooooooooo

    ReplyDelete
  17. I plead guilty - I do love me some white chocolate. This recipe sounds amazing; I think I'll make it for our next family dinner. Thanks!

    ReplyDelete
  18. Looks very good! I will have to try these out!

    ReplyDelete
  19. DID I MISS IT OR SOMETHING??? DID YOU EVER SAY WHO WON THE MIXER IN YOUR GIVEAWAY????

    ReplyDelete
  20. In a pastry class I took we split a similiar almond cake...slathered on a rich raspberry
    preserve..replaced the top then rolled out marzipan and placed on top..then chilled before cutting and icing....thought you might like this variation...very easy and so good...going to try your recipe today!

    ReplyDelete
  21. The recipe sounds amazing ... the decorations are adorable! Thank you for sharing.

    ReplyDelete
  22. yay! i've been waiting for these :) And nope, I'm not a fan white chocolate...chocolate in general = oh yes, white chocolate = oh no

    ReplyDelete
  23. These sound amazing! My husband and I love petit fours so much we had them instead of a cake at our wedding. Can't wait to try and make them myself :)

    ReplyDelete

Thank you so much for taking the time to comment! Happy baking! :)
(Comments, especially on busy giveaways, may take a minute to show...thank you for your patience.)

Related Posts with Thumbnails
Pin It button on image hover