Best 3 Flo Brakers Petits Fours Recipes

FLO BRAKER'S PETITS FOURS

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.

SAVORY AND SWEET GALETTES

Steps:

• In a bowl, whisk together flour, cornmeal, salt and sugar. Using a pastry blender, 2 knives, or a food processor, cut in butter until it resembles coarse bread crumbs.
• In a second bowl, whisk together sour cream and water. Stir into flour-butter mixture, about 2 tbsp at a time. If dough is still dry, add more water, 1 tbsp at a time, until dough holds together in one mass. Divide dough in half. Form each into a disc, wrap in plastic and chill at least 2 hours until firm.
• Line a baking sheet with baking parchment. Roll out one piece of dough to an 11" circle and place on half the baking sheet (some of the dough will drape over the edge; this will be folded over the filling). Combine Monterey Jack with mozzarella and spread over center of dough circle, leaving a 2" rim. Sprinkle most of the basil over cheese, then top with tomato slices. Fold edges of dough up and over filling; there will be a 1-2" gap in the center. Sprinkle remaining basil into the gap.
• Roll out second piece of dough to 11" circle and place on other half of baking sheet. Pour berries in center of dough, again leaving a 2" rim. Sprinkle with 1-2 tbsp sugar and dot with butter. Fold up edges of dough, again leaving a 1-2" gap. Brush exposed dough with water and sprinkle with 1 tsp sugar.
• Bake galettes in preheated 400°F oven for 20 minutes or until golden brown. Cool about 10 minutes before serving.

PETITS FOURS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
• Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
• Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.