How to Make Perfect Petit Fours | Bake it Up A Notch with Erin McDowell
ฝัง
- เผยแพร่เมื่อ 11 มิ.ย. 2024
- PERFECT PETIT FOURS, THREE WAYS:
In this episode of Bake It Up a Notch, Erin Jeanne McDowell goes over every detail of how to make gorgeous French petit fours. These dainty snacking cakes are a lot more approachable than they may seem, especially when Erin is here to guide you!
"Petit fours were one of the first recipes I dreamt of baking-but they somehow seemed pretty daunting, even once I’d tackled layered and tiered cakes. Eventually, I learned some of the ins and outs of this classic style that has seemingly fallen a bit out of fashion. Once I started, I couldn’t stop-and I’m truly not sure why these cakes aren’t a common baking project anymore. They are as practical as they are adorable for sweet lovers and entertainers alike. The one-to-two bite-size cakes are coated in a poured fondant, a fluid icing that sets firm, so the cakes are easy to handle. Like petit fours, I don’t understand why more people aren’t regularly using this icing-which is fairly simple to make, and doesn’t take as many tricks to master as its equally shiny and sets-firm cousin who gets more play in the pastry world these days-the mirror glaze. This thin, sweet coating keeps moisture locked inside-meaning you can bake a batch of petit fours ahead for a party for an impressive, but totally make-ahead dessert-or enjoy the fruits of your labor for many days to come because they keep so well! They can also be cut into different shapes, decorated with everything from royal icing, to sprinkles, edible flowers, candied nuts or citrus zest. Like so many baking projects, there are so many ways to customize them-and there’s truly nothing daunting about the recipe. The only thing to consider is that, like a layer cake, there are multiple components. Breaking things up makes things go much smoother!" ~Erin Jeanne McDowell
CHAPTERS:
00:00 - Introduction
01:40 - Making the Cake
06:10 - Talking Frosting
08:05 - Assembling the Cake
14:09 - Cutting the Petit Fours
19:03 - Making Poured Fondant
24:43 - Mistakes Happen!
GET THE RECIPE:
Strawberry Rose Petit Fours: f52.co/3GOYnAd
Double Vanilla Snack Cakes: f52.co/3tl14X8
Spice Cake Petit Fours: f52.co/485QX7n
MORE ABOUT BAKE IT UP A NOTCH:
Fearless baker Erin Jeanne McDowell takes a deep dive into the tools, techniques and tips you need to create beautiful and delicious baked goods at home. Her bubbly & effortless approach helps even the most complicated of recipes seem like a total piece of cake!
MORE FROM FOOD52:
Subscribe here to our TH-cam Channel! f52.co/2HN7Dp8
GET MORE OF FOOD52 BY CONNECTING BELOW:
Website: food52.com
Our Shop: food52.com/shop
Facebook: / food52
Instagram: / food52
Pinterest: / food52
Twitter: / food52
TikTok: / food52
Food52 newsletter: f52.co/newsletter
RELATED VIDEOS:
How to Make Eclairs, Cream Puffs & More: • How to Make Eclairs, C...
WATCH MORE VIDEOS WITH ERIN JEANNE MCDOWELL:
How to Make Frostings, Icings, and Glazes: • How to Make Frostings,...
Four of Erin McDowell's Easiest Fruit Desserts!: • Four of Erin McDowell'... - แนวปฏิบัติและการใช้ชีวิต
Erin you need your own network show. You are such a delight to watch and such a great teacher. One can tell how passionate you are about your work. Thank you.
Can we have an Erin guide to making entremets!! It is something fancy to make that it is hard to find videos about how to make at home!
I have a bakery and i've made thousands of petit fors. I freeze my filled petit fors solid then i crumb coat the top and cut into squares with a hot knife and keep in freezer till i get the glaze ready. Once my glaze is ready i put it in a deep narrow tall bowl and holding the cake square flat on my fingertips, i do a quick dunk. Using an icing spatula remove them to a rack to drain excess off. Uses very, very little glaze this way. I also add some white chocolate candy melts for opacity and crusting and i don't need to frost the sides either.
Pourable fondant is blowing my mind!! I didn't know it was that simple to make or that easy to mess up. Thanks for all the tips, I'm going to make these for my next dinner party.
I love that Erin shows her less-than-perfect results and also that she points out that even if they don't turn out perfectly, they'll still be delicious.
Happy New Year, Erin, and may 2024 bring you continued happiness, health, and joy.
I have also been tickled by Petit fours for many years. They just seemed so fancy and delicate, not to mention delicious. Love your videos! Thanks for feeding my passion for baking
I love the way you teach. Petit fours can be such beautiful additions to a dessert table. It really does take things “up a notch”. Thank you for another great tutorial.
In college, I worked at a bar, hustled pool, and made petit fours. My petit fours were so popular, I quit the other two jobs.
I remember reading about petit fours in one of the Samantha American Girl books when I was young, and they sounded so fancy. I have two little girls now, and I think I have quite a few tea parties in my future, and these would be a great thing for me to learn to make for such occasions! Thank you!
I'm jealous. My 2 girls are grown now, but we had wonderful fancy tea parties when they were small. Wonderful memories. ❤
You’re a great teacher. I enjoy listening to you and watching you. Your moves and your commentary are very purposeful. I appreciate that. Bravo to you. Thank you for your time and all of your efforts.
Thanks so much❤
Oooh, I need to make petit fours again soon! I love them😊
A nice tip is to put the glace/icing in a piping bag, then you have much better control than with a ladle and you can easily feel the temperature.
You can also tone a little bit of leftover icing with added colour and pipe a design with it, just use it a bit cooler so it doesn't run!
MIDWEST STATE OF MINDDDD. Erin Jeanne McDowell 4ever!!!! With love from Chicago!!!!
You really do should have a full on network show. You are such a great teacher and so fun to watch. I can’t wait to try making these!
I’ve been obsessed with how to make petit fours, especially the glaze for years. Our childhood dentist sent us a box every Christmas. Imagine! Thank you ❤!
Keeping them in business. Lol
I've only watched a few of these videos, and I'm already blown away by the amount I've learned. Erin is such a great teacher!!!
Mmm... I ❤ petit fours!! Thank you for sharing your cake knowledge with us! Have a happy new year, Erin!
This is a Hugh treat for especially since it’s my B’day and to have my favorite cakes, Ye Petite-fours always been my favorite sincce I was a little girl, remembering my first birthday with petty-fours each one was decorated with a tiny little ballerina.
Now at 65 I see Rose on top of my petty-four just for me-! Thank you❤❤❤❤❤
Each time my daughter and her daughter come to visit for a few days, we create something fun. We have learned many things together. This weekend I think we are going to make some peti fours ❤ thanks for the idea and the helpful hints. I'm sure we will be refuring back to your video often. ❤
I loveee the way Erin speaks the words are beamed directly into my brain so clearly and concisely. ♥️
I don't know if I'll make petit fours, but I love watching you bake. You're such a great teacher and passionate baker. Happy New Year, Erin!
Erin is my comfort-watch ❤ its just so soothing listening to her.
I love Erin’s videos! So thorough and great energy. Here’s to a new baking challenge for 2024 🥳
I like the way she talks about the details of her products.
I, also, have wanted to make the perfect petit four. I never managed. I'm an at home baker. Love great cake recipes but was stupid enough to use box cakes when I attempted to make them. I gave up. I now have the best way to make them. Thank you so much. You're a great teacher. God Bless you and yours.
I grew up loving petit fours that came in Christmas food boxes. Wonderful!
My family loves petit fours. I'm from Warner Robins GA & Wilson's Bakery was & is the best Bakery Ever!!! We would always get the finger cookies & petit fours. Absolutely delicious 😋
You are so fun to watch! Love your teaching technique. I want a Midwest state of mind shirt! Thank you!
I’ve been buying Pettit fours for special occasions. There is never any left over. This video inspired me to try to make them myself. Thank you so much for all the very helpful instruction.
You made me watch the whole video. Great job
Happy new year Erin. Always such a treat to see a new vid! Love you so much!!!
This was so informative yet approachable. I've always been scared of petit fours but this video makes me feel like I can absolutely make it one day. Incredible video and I so appreciate the amount of effort it must have taken to put this all together!
You are an excellent teacher.
This tutorial is so on time! I have been putting together a tea menu and thought about making these but have been so intimidated 😬😩 as always Erin you break it down and make it doable, I can't express how much I really appreciate you and these videos!
I love Erin! She is the best inspiration there is
I love Erin!
I wish I had your video 40 years ago when I tried making these cakes. What a disaster! You a an absolutely fantastic teacher! Happy New Year to you and your husband!
I’ve been dreaming of a video like this! Love! ❤
Loved this. You are a joy to watch!
Great simple recipe, Thank you for nice recipe and Happy New Year to you !!♥
Those cakes are so adorable!
I just love these. Can't wait to try . I like making the Italian tri- color , apricot and chocolate ones 🎉
Love your energy, and how thorough you are. Keep up the great work!
Loved this video! Thank you. You always make it look so easy and you take time and care to explain the process and pitfalls. ❤❤❤
Erin, yum!!! You’re one of my favorites and how much fun are petit fours! I got 2 of your cookbooks for holiday gifts… can’t wait to start baking from them. Happy New Year! 🎉
Happy New Year Erin! You're an excellent teacher. I would encourage all bakers to share your love of baking with children and young adults. It gives them confidence and brings them joy. :)
And memories!! My kids love to bake. My son asks me to bake bread with him. It's a wonderful activity to bond with your kids
Cutting cakes in half is my biggest challenge. Thank you for showing me this method which looks foolproof.
Happy New Year, Erin; you're the best!! 🥳 Great demo, can't wait to try the recipes - thank you.
They look wonderful! Thank you for the video!
I can't wait to try again. I've had so many disappointing tries. Thank you for such clear instructions.
I was just thinking about these, I remember getting them in a box during the holidays and loving them so much!! But I am so intimidated at the thought. After watching your video I may give it a try!! Thank you!
You knocked this outta the park! What a great teacher you are♥️ Thank you!
The way you describe making the cake, I can taste it already. So cute. Thank you so very much for the tutorial 💕
You do such a great job of explaining each step. The troubleshooting section is super helpful as well. I’ve got three little girls and they love to have tea parties. It’s harder for me to be on my feet too long, so it’s nice that these seem like a project you could do in steps over a couple days.
You’re just like Mary Poppins: Practically perfect in every way! ❤❤❤
I love watching you baking! You make baking look easy ....
Thankyou for your information and tips on baking.
A huge hello and Happy New year from Sydney Australia 🎉🌏🦘
This was the first video I saw of yours and I loved your gentle personality and how you explained everything in simple terms. I have often wanted to try making Petit Fours but just never took the time. You have inspired me to try them.
I love her passion!
You’re awesome Erin. Happy New Year!❤🎉
Very Inspiring… Very Calming Voice… Thanks For The Tips…
Thank you that was wonderful.
You are a fantastic instructor! I love petit fours, but it is not easy to find really good ones. Each Christmas I order from a catalog company well-known for its holiday goodies, especially petit fours. But I am always left a bit disappointed because they are extremely small and usually rather dry. I went to an exclusive gathering once where they served big petite fours (“petite fives?”☺️), that were about 2” square. On top of them was piled high a sweet cream of some sort. Not a custard type cream, but more like a whipped cream sweetened perhaps with powdered sugar so the cream wouldn’t get runny. It looked something like soft-serve ice cream, and, oh my word were those delicious! I’m now 75 and think it would be too challenging physically for me to create something as time consuming as these. But, I so enjoyed watching the way in which you made one of my favorite sweet treats. Now if only I could figure out a way to taste your delightful little cakes via my iPad tablet! Thank you for this video! 🙋🏻♀️
Fantastic watching you. Enjoyed this so much! Thanks for sharing your amazing work!
I fell in love with the photos in my mothers cookbook as a child, truly my inspiration also, they were so fancy
Love you beauty! And your shirt! I’m from themidwest but live in Maine now, but I represent! I remember making petit fours once with my mom and we decorated them with spice drops rolled flat with a rolling pin and making the petals into a rose. Can’t remember the occasion…love your “classes” and always look forward to more videos. Wish I could work for you, we’d be fast friends! ❤️
Erin, I’m a super fan!😘
This was great! LOVE your sweatshirt!
Excellent tutorial, thank you.🇨🇦
Love your presentation
Just found your channel. I subscribed within the first 3 minutes. Love the way to explain the process! Looking forward to binge watching previous episodes.
So the uneven ones are the ones you taste test! 😁💕
Thank you! So helpful!
Bake it up a notch you are one of the best😁👏👏❤️
i love that you have answered a question i had about glazes for all baked goods.. i hate the 'uncooked ' taste of the cornstarch if i follow directions similar to 'add milk/water/lemon juice to the confectioners sugar' thank you for know what i need without me even asking!
Perfect timing - I’m making these tomorrow for a Saturday party. Thank you Erin! I am going into the kitchen armed with more knowledge because of your video. I’m not gonna front, I am super nervous working with poured fondant. 🤞🏼
The first time I ever saw these cakes I was very young and pouring over my mom’s Betty Crocker cookbook. I’ve always wanted to make them but have been too afraid.
I might just give them a try now 💜😊
Thank you for this, Erin. You are a very good, fluid speaker. It makes the watching experience that much better.
QUESTION:
Do you think maltose would be an adequate substitute for the clear corn syrup?
you are truly the bestgoing over things so complety wish you were near me.
Those petty 4s are delicious.
Funny that you mentioned old cookbooks - when I was little my mother's one dessert cookbook was from the early '60s, & one of the more prominent of the sparsely-placed photos was of glossy pink opaque petit fours with tiny piped roses on top, maybe also in a pale green. They were on a multi-level Baroque serving plate & they just looked so classy & sophisticated &, yes, Baroque, which was kind of the style at that point.
I asked my mother to make them at one point when I was little since they looked so good, but she really wasn't the fancy dessert hors d'oeuvres type of mom - we were lucky to get frosted birthday cakes, so I was given the impression that they were way out of reach, & I can totally understand your 'thing' about them if you can call it that - they were "fancifully elusive", & I've so rarely seen them referenced in all these years. Great show, I really enjoyed it.
I was taught to frost all sides of the individual cut cakes. It’s nice to know I can make them without frosting each side before dipping them into the fondant.
The fingers to clean the paddle is going to change my life. I am surprised I didn't think of it. Wish the pan size was different. 9x9 is not in my cupboard.
This looks so fun. My family orders petit fours for every major holiday, and they go fast! Sadly they only come in vanilla or chocolate, so the temptation is definitely there to try to make them. That and they're about double the cost they were a few years ago.
Thank you. This is on my list to learn. Now I am more confident. Do you have a video on how to make decorative flowers?
Thanx ❤❤
Imperfection IS perfection.
Love this!!! he always used to receive heading forward from my grandparents at Christmas and a big box gift set and I haven’t had them in years. They were always so good and my sister and I would fight over them like crazy but honestly haven’t even seen them be available anywhere in years.
My Grandmother who took several cooking classes at the Sorbonne when they had a Home Economics Department, had this interesting 2 tined long fork that she used to dip the petit fours (among other things) into the glaze. I wish I knew where it wound up as I've never seen it since.
Sounds like a fondue fork
@@MorganaDarkgoddess the prongs on it were quite long - several inches and parallel to each other compared to what I think of as a fondue fork.
Meat fork then?
@@MorganaDarkgoddess just for the heck of it I did a search on petit four dipping forks and there's actually sets out there. Not as gracefully made with a lovely wood handle like Grandma's which I'm guessing is now at least 100 years old
It’s probably a chocolate dipping fork.
A older bakery in Atlanta made the best petit fours,sweet and beautifully decorated! No one makes them anymore and it’s a shame,too much trouble I guess…..great video,thanks
A lot of bakeries make them but rename them! Our local grocer calls them wedding cake squares, I’ve seen them go by almond squares and cake bites too
I love the name. Small 4 corners. I used to look at old cookbooks too when I was younger. I love watching your videos. I always learn so much. Your voice is so soothing. 😊 HAPPY NEW YEARS TOO 🎉
Actually petite fours means small ovens. They all look like small ovens.
Yum!
Great, Erin. My husband freaking loves these things, but I've been too intimidated to make them. Thanks for breaking it down into bite sized steps (pun intended). Now I have no excuse. Project! XD
YEEEES!!!!
Omg..I love the name lol..Clever
Thank you and have a happy new year with more episodes. Btw, I've been looking for the 4qt AllClad pot without helper handle, any chance of a link to Amazon or AC site?
When i was about 6 my mother used to take me to town every Saturday morning and we would go and have these and lime milkshake, she would have a pot of tea. 60 years ago😊
Erin=#1 in our
get out of my head Erin!!! Love you lots, xoxooxox
Hi Erin, you made this look so doable 🙂 At what point do you add any decorations eg rose petals? At the sticky stage? 🧁
Thank you so much Erin. You are such an inspiration. If I make these a week or so before my occasion to serve, do I freeze before or after glazing?
First inclination... after! Glaze and allow to set. Place in airtight container with no cakes touching. 😊 Good luck!
I appreciate how you explain things as I'm watching. I just wish that you'd do measurements while you make the cakes... so I can make along with the video.
Gurrl! How did you know I’m making these today😳
These kick macarons’ ass.