You can also dwarfs the cake world, but petit fours are admired by all for their spicy, breathtaking elegance. It is no wonder that the word "petit" is often damaged in "petite" was when it comes to these little delicacies. But one might ask: Why is the "four?" Is that how much sure before you eat a stomach ache?
The name is actually petit four of French origin, literally "small [or little] oven." Okay, so that small part is useful. Where does'Entering the oven "? Back in the 1700s, the little cakes baked brick, after all the other baking was finished, the use of heat as the oven cooled. (Such parsimony is certainly a hallmark of bygone days.) Was also the low temperature for a batch of such small objects so they do not burn essential. The New York Times first was on "petits fours" on January 28.1894 (page 17), printing of the special dinner menu Randolph Guggenheim. (He was aLawyer.)
Here is an eye-opener: Petit four is not necessarily a breeze. The expression is plenty used to be all kinds of mini-candy, it eclairs, macaroons, biscuits, sweets or biscuits. Still, a small square of cake in a smooth, shiny glaze is glazed or four draped with a little decoration accent the widespread impression Petit.
Some definitions I found for Petit Fours ( "Petits Fours" is followed by a correct plural) to:
"A smallSpongecake cut of cake, decorated, etc. in all different shapes and with frosting. "
"A little dull, square and decorated piece of pound cake or sponge cake."
"A little imagination biscuit (cookie), cake or item of confectionery."
"A little dull tea cakes."
Sense a pattern?
But my favorite:
"Small French cakes are traditionally served after dessert."
Wait - let me to use the obvious - a sweet cake that is served after dessert? Well, that's my kind ofThink! Well, it's all in the name of tradition. . .
Speaking of tradition, a traditional petit four almond biscuit or would be made joconde. Those days are used, however, all kinds of flavors and fillings. Think vanilla, chocolate, strawberry, pineapple, lemon, and pumpkin, name a few.
Meanwhile, you're probably licking your lips and make your desire to petit fours. Just a few things that you like to know before you venture into the world of these miniMiracles: petits fours secs ( "s" means "dry" in French, understandably) refer to elements such as meringues, cakes and cookies freeze dry products while petit fours glace (French ") relating to small glazed cakes and biscuits.
Petit fours can be such as squares, rectangles, diamonds, are the heart, crescents or triangles in many different forms. Use cookie cutters to cut the cake into shapes. A round shape is very common, and easiest to glaze and decorate. Chocolate glazes workwell, since they are so nice and dry and smooth.
How to Make Petit Fours:
1. Buy or bake a pound cake or sponge cake. You want a cake that is not too light and crumbly, but one that comes up under the slicing and dipping, that next.
2. Cut the cake in 1 "pieces, or use special knives. Can be an alternative instead of cutting the cake bake lots of small cakes in special petit four pans.
3. Prepare a fondant icing or glaze, such as:
Glossy Finish FondantIcing
6 cups powdered sugar
1 / 2 cup water
2 T. light corn syrup
1 t. Vanilla or almond extract
Combine all ingredients and everything seemed to stir in a saucepan or double boiler, over low heat. This ice can be divided into smaller lots and colored with food coloring.
4. (Before entering, you may want to first crumb of base-glaze each piece of cake with butter cream icing seal, found a recipe in any standard cookbook.) With a fork or skewer, dip cakeTo cover pieces of ice, tipping in all directions. Petit Fours Set on a wire cooling rack, waxed, which is placed under or parchment paper to catch the drips. Let set. You can refrigerate, as this puts the icing quickly.
5. Set the petit fours in small paper inlay, or arrange on a platter. Decorate to your heart's! Make each petit four unique, with butter cream and a decorator bag and tip to pipe the designs or small flowers, buds, insects, animals, orMessages. Or place a fresh berries on top of each secured with a dab of frosting.
Finally, you enjoy these bite-sized, rich chunks of ice coated cake eating more than four! They offer all the pleasure of popping gourmet chocolate in the mouth. So remember, the bigger is not always better. Petit Fours are proof that good things are exquisitely edible Small is beautiful.
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