Recipe
Uploaded by
Jane MorilloRecipe
Uploaded by
Jane MorilloRECIPE
PETIT FOUR GLACE
RASPBERRY(PETIT FOUR)
Ingredients:
1(16 oz) prepared pound cake
4tablespoon seedless raspberry jam
16ounces high quality white chocolate
11/3cups heavy cream
PROCEDURE:
1 Prepare ganache. Heat cream in a double boiler. When hot, add the white chocolate. Stir until melted and shiny. Set aside to cool.
2 Cut end pieces off the pound cake and cut into 12 equal slices - each should be about 1/4 inch thick.
3 Cut shapes out, out of the pound cake slices with a 1 inch square cookie cutter. You should have 48 squares.
4 Each petit four will have three cake layers - spread a very think layer of jam between two of the layers, and top with the third.
5 When the ganache has cooled to room temperature, tint as desired, reserving 1/4 cup for drizzling, if desired.
6 Coat each petit four with ganache. The easiest way to do this is to dip the bottom of the petit four, then place on the tines of a fork
and pour the ganache over the top with a ladle.
7 Refrigerate the petit fours until the ganache has set. Then repeat process, so each petit four has a double layer.
8 Drizzle with the untinted ganache, and refrigerate until ganache has set (1 to 2 hours). Refrigerate until about an hour before
serving.
