FLO BRAKER'S PETITS FOURS

Flo Braker's Petits Fours image

Provided by Corby Kummer

Categories dessert

Time 30m

Yield 40 - 50 petits fours

Number Of Ingredients 8

Ingredients

1 8-inch layer of plain white cake, pound or sponge
1/2 cup raspberry jam, warm (optional)
4 ounces unsalted butter, diced
1 tablespoon vegetable shortening
8 ounces white chocolate, finely chopped
1/4 cup red-currant jelly, warm
1 pint fresh raspberries
Mint leaves, for garnish

Steps:

Cut cake into 2 half-inch-thick layers. Brush raspberry jam over bottom layer and cover with top layer. (This step is optional; jam can be omitted.)
Melt butter, shortening and chocolate in a heatproof bowl that fits snugly over (not touching) a 120-degree water bath. Stir until glaze is smooth and liquid.
Place cake on a wire rack over a baking sheet or jellyroll pan. Spoon red-currant jelly into a small paper cone and set nearby. Pour white-chocolate glaze onto center of cake and spread evenly using a metal spatula. Sides of cake need not be glazed. Snip off tip of cone, and pipe thin lines of jelly 1/2-inch apart over the glaze. Lightly pull the tines of a fork across the lines of jelly to create a feathered effect. Set the cake aside at room temperature until the glaze sets, at least 1 hour.
Trim the cake's edges with a long, sharp knife. Cut into 1-inch squares. To make squares neat, dip the knife blade into hot water and wipe it with paper towels after each cut. Decorate each petit four with a raspberry and piece of mint leaf.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 3 grams, Carbohydrate 16 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 68 milligrams, Sugar 11 grams, TransFat 0 grams