Best Ice Cream Petit Fours Recipes

FONDANT GLAZED PETIT FOURS

Steps:

• Preheat oven to 350 degrees F.
• In a mixer fitted with a whisk attachment whip the egg whites until stiff but not dry. In a mixer fitted with a whip attachment cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla and almond extract and mix well.
• Sift the flour 3 times with the baking powder (this is to lighten the cakes). Add 1/3 of the flour mixture to the butter mixture and mix. Add 1/2 of the milk to the butter mixture and mix. Add another 1/3 of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites.
• Pour the batter into a parchment lined jellyroll pan and smooth the top with a spatula. Bake until firm to the touch 20 to 25 minutes. Let cool in the pan then chill.
• To make the fondant: Whisk the corn syrup into the hot water until dissolved, then whisk in the powdered sugar until smooth. Stir in lemon extract. Divide into smaller bowls and color with food coloring, adding color until you achieve desired shade.
• To make the petit fours, cut the cold cake into small squares, rectangles, and circles using small cookie cutters. Place the cakes on a wire rack over a pan to catch the drippings, inverting them in order to have the golden layer on the bottom. If the fondant has become stiff, just whisk until smooth again. If the fondant is has not become to stiff, proceed to the next step. Either dip the cakes into the fondant and place on the rack to drain or ladle the fondant over the cakes, making sure all sides are coated. Once they are set, they should be coated again. Let dry, then with melted chocolate or colored fondant, pipe thin decorative lines or use silver dragees.
• Notes about the recipe: There are many options for these darling little cakes. You can split the cake in half horizontally and spread it with jam, you can spread jam on the top and stick down a thin layer of rolled marzipan or do the simplest plain version like I did here. You can also tint the fondant different pastel colors.

PETIT FOURS

Steps:

• Preheat the oven to 350F and line a half baking sheet (12"x17") with parchment paper. Combine the flour, baking powder, and salt in a large bowl, whisk together and set aside.
• Cream the butter in the bowl of your stand mixer fitted with a paddle attachment or a large bowl if using an electric hand mixer. Add the sugar and then mix on high until light and fluffy, scraping the bowl down as needed. Add the cream cheese and mix until combined.
• Drop the eggs in one at a time while mixing on medium speed, scrape the bowl down at least once, and then mix in the vanilla. Add the flour mixture in three batches alternating with the milk, mixing until almost combined. Finish batter off with a spatula, folding in any unmixed bits of flour or butter.
• Pour into a lined baking sheet and smooth into an even layer. Tap the pan on the counter a few times to release any larger air bubbles, and bake at 350F for 25-30 minutes or until the center is springy to the touch. Allow to cool in pan for 5 minutes, then invert onto a wire rack, peel paper off, and set aside to cool completely.
• While the cake cools, cream the room temperature butter and salt, then add the confectioners' sugar and vanilla while mixing on low. Scrape the bowl down as needed, then drizzle in the milk or cream a tablespoon at a time until the desired consistency is reached. If you want to decorate the petit fours with buttercream flowers, you may want to add an extra 1/4 cup of butter and a cup of powdered sugar to the frosting recipe.
• Cut the cake into two rectangles (this helps the pieces be more manageable to cut and handle), then cut each down the middle with a serrated knife. Open the cake and spread a thin layer of the buttercream on one half and a very thin layer of raspberry jam (you can use any jam or lemon curd for the filling) on the other. Sandwich the cake layers together, so you have two-layer cakes with raspberry jam and buttercream in the middle. Place onto a baking sheet, then cover and freeze for about 30 minutes or until firm.
• Cut the edges of the frozen cake, then cut into 1.25-1.5 inch cubes and place them on a wire rack over a baking sheet. Return to the freezer to chill while you make the coating.
• While the petit fours freeze, melt the chopped white chocolate in a bowl set over a pot of simmering water, stirring occasionally. While the chocolate melts, sift the confectioners' sugar into a large bowl and then add the hot water and corn syrup, folding together with a spatula until combined. Stir in the melted white chocolate until smooth if the consistency of the fondant is a bit thick, you can mix in more hot water a teaspoon at a time.
• Remove the cake cubes from the freezer, place one on a fork then dip the bottom into the fondant. Lift and spoon more fondant over the top until the sides are coated. Tap the fork on the bowl's edge to remove excess fondant, then return to the wire cooling rack (still over a baking sheet) to set. Repeat the process for the remaining cubes. The petit fours will take an hour or two to set.
• Decorate with a drizzle of melted white chocolate, icing, or you can use the remaining buttercream to pipe little roses on top using a small petal tip (102) and leaf tip (349).

SHEET PAN PETIT FOURS

Steps:

• For the cake: Position an oven rack in the center of the oven and preheat to 375 degrees F. Lightly coat an 18-by-13-inch sheet pan with nonstick baking spray. Line the bottom with parchment. Set aside.
• Beat the eggs, sugar, baking powder and salt in a stand mixer fitted with a whisk attachment on high speed until the mixture is pale and very thick (enough to hold a wake from the whisk), about 10 minutes (see Cook's Note). Reduce the speed to medium-high and drizzle in the butter and vanilla until just combined, about 10 seconds. Reduce the speed to low and add the sifted flour all at once. Beat until just combined, about 5 seconds. Gently fold the batter once or twice using a rubber spatula, then scrape it into the prepared sheet pan. Spread it evenly using the spatula, using broad, gentle strokes to keep the batter airy.
• Bake, rotating the pan halfway through, until the top is lightly golden, 15 to 18 minutes. Cool in the sheet pan for 10 minutes, then invert onto a wire rack and cool completely.
• Punch out about 80 mini cakes using a 1 1/2-inch-diameter round cookie cutter. (Store the scraps in an airtight container and enjoy as a snack.)
• For the ganache: Bring the cream to a simmer in a small saucepan over medium heat. Place the white chocolate in the bowl of a stand mixer and pour the hot cream over it. Stir until the chocolate is melted and smooth using a heatproof rubber spatula. Mix in enough food coloring until the desired color is achieved. Place the bowl in the refrigerator until cooled, about 20 minutes. Return to the stand mixer fitted with a whisk attachment and whip on medium-high speed until light and fluffy, about 3 minutes.
• Put the ganache in a pastry bag fitted with a medium round tip. Pipe 1 heaping teaspoon of ganache onto half the cake rounds. Top each with the remaining cake rounds. Pipe the top of each cake with 1 heaping teaspoon of ganache, then top with a pinch of sprinkles.
• Serve immediately or store in an airtight container up to 1 day.

PRETTY PETITS FOURS

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter., Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan., In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely., For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green., Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.

PETIT FOURS

Steps:

• For the cake: Preheat the oven to 325 degrees F. Liberally spray an 18-by13-inch sheet pan with nonstick cooking spray and line it with parchment paper. Stack the lined sheet pan inside a second sheet pan, to avoid extra browning when baking.
• In a mixing bowl, add the flour, baking powder and salt and whisk to combine. Set aside.
• In a food processor, pulse together the almond paste, granulated sugar and honey. Pulse until well combined. Open the food processor and scrape the sides and bottom with a metal spoon to check that the almond paste is completely incorporated. Add the butter, 1 tablespoon at a time, pulsing to combine after each addition.
• Add the eggs one by one, pulsing until each is completely incorporated. After the last addition, scrape down the bowl and then pulse until the batter is completely smooth and slightly fluffy. Pulse in the flour mixture until blended.
• Spread the batter evenly in the prepared sheet pan. Bake until the cake is golden brown and springs back when gently poked, 15 to 20 minutes. Let cool completely.
• While the cakes are cooling, color the Royal Icing in the colors of your choosing and add each color to a pastry bag fitted with a #2 tip. Pipe tiny flowers on a piece of parchment by making small closed spirals in one color, then add leaves to either side in the other color. Set aside to set up and harden, about 1 hour.
• Remove the cake from the sheet pan and cut in half widthwise. Spread the jam on top of one half and top with the second half. Freeze for 10 minutes to set.
• Use a serrated knife to cut the cake into 1-inch squares. Place onto a parchment-covered sheet pan and freeze for at least 1 hour.
• For the coating icing: In the meantime, add the white chocolate chips to a heatproof bowl and set over a pot of simmering water (the bowl should sit above and not touch the water). Heat, stirring, until melted and smooth.
• Sift the confectioners' sugar into a separate large bowl. Stir in the hot water and corn syrup until smooth. Stir in the melted chocolate. If the icing is too thick (it should be pourable), add more hot water 1 teaspoon at a time. Use while warm; you can reheat it in the microwave if necessary as you are working.
• Put the little cakes on a wire rack fitted inside a sheet pan lined with parchment paper. Coat the cakes with the icing using a spoon and small offset spatula, or add icing to a pastry bag, snip the corner and use to coat each cake. Top each with a hardened royal icing decoration. Allow the icing to set up before transferring to a serving platter.
• In the bowl of an electric mixer fit with a paddle attachment, add the confectioners' sugar and meringue powder and beat to combine. Beat in 4 tablespoons of warm water to combine. Raise the paddle head to check the consistency of the icing; the icing should be thick and smooth but not dripping from the paddle. Add more water until the desired consistency is reached. (You can add slightly more water to achieve a flooding consistency icing to completely cover cookies. Use a stiffer consistency to pipe decorations and details.)