Monday, 12 August 2013

Chocolate petits fours



























































I made these for a 17th wedding anniversary. It is considered an Amethyst anniversary that is a symbol of durability. What e relationship!

The petits fours are full of chocolate and nuts - corresponding well with the nutty character of the couple. Flowers represent the amethyst colour.

For the petits fours:

200 g unsalted butter
200 g confectioners' sugar
200 g skin on finely grounded almonds
4 large eggs
100 g dark chocolate, melted

Prepare a baking sheet (aprox 28 x35 cm) with parchment paper on the bottom. 
Melt the chocolate over bain-marie.Leave it to cool slightly. With a paddle attachment, beat the butter until creamy consistency. Add the sugar and continue beating until light and fluffy. Beating at medium, add the eggs one at time, making sure that each egg was creamed well into the butter. Do not worry if the batter is not smooth, warmness and density of the chocolate will fix that easily. Add the chocolate and mix well to creamy, shiny and soft product. With a spatula, fold in the grounded almonds. Distribute the batter into the prepared pan, achieving smooth surface. Bake at 180C for about 10-15 min. It will feel soft and damp, but as soon as it cools down, will be harder and ready for the following processing. Leave it to cool in the pan.

        



For the chocolate-praline ganache:

110 ml heavy cream
125 g dark chocolate - 70% cacao
90 g praline paste

Chop the chocolate in small pieces. Heat the cream until boils. Remove from heat and pour the hot cream over the chocolate. Leave for 5-8 min, than stir to homogenize. Add the praline paste and combine well. Leave to set a bit at room temperature. It should reach creamy consistency in order to being spreadable over the prepared layer.

 


Tailoring:

Ready made chocolate fondant will be needed.

Have the cooled layer out of the baking pan over a parchment paper, slightly sifted with confectioners' sugar. Cut the edges, making them sharp and straight. Measure the length precisely, divide in half and cut in the middle. Two equal layers are needed. Spread the chocolate ganache onto the first layer and cover with the second layer. (Note: Work over the parchment paper.) Straighten the edges achieving nice quadrilateral. Place in the refrigerator for 2 hours to harden and to keep the shape. Use the parchment paper as a base to move the cake.
Cover with chocolate fondant about 3 mm thick. Measure again the whole cake and divide in equal pieces. Cut with a wide, clean, sharp knife. Have a clean paper towel and deep cup full with hot water handy. Dip the knife in the water and dry it out after each cut.  The cut petits-fours are 2.5 cm squares.  Decorate as desired.

























































Bon appétit! 


1 comment:

sudha rawal said...

Very beautiful chocolate petits.............love to grab all.

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