Culinary Institute Of America 10 Piece Cookware Set History of Petit Fours

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History of Petit Fours

Petit four which simply means “small oven” is the real name of the small cakes that you find on trays at parties and on the table at fancy meals. They are available as small cakes made with cream and fruit. The ability of chefs and caterers to create new and unique types of petit fours is limitless. They can work as a condiment and as a complete meal, depending on the situation.

If you don’t know why appetizers are called little bubbles, here is the answer. In 1800s France, there were no gas ovens. A baker’s oven was one type of oven at the time. It was a small house built of stones, and under it one would light a fire. These types of furnaces took a long time to start up, ran very hot for a long time, and then took a long time to die. In addition, it did not have a robot that one could turn to change the temperature. Instead, it only had two preferences.

The first place was a big furnace, which was very hot. This was used when roasts, pork, pork, beef ribs, vegetable dishes and potatoes were put in to roast.

The second stage was a small fourth, when the fire began to die down and the heat weakened. This was used when one would bake individual cakes and sweet bites to serve with tea. This is how strange foods became smaller after processing.

Petite Fours Recipe (from landolakes)

Ingredients:

Cake

1 package (18 1/2-ounce) white cake mix

1/2 teaspoon of almond extract

Icing

3 cups of sugar

1/4 teaspoon of tartar

1 1/2 cups water

1 cup of powdered sugar, filtered

1 tablespoon of almond or vanilla

3 drops food color

Decorate it

Candy flowers, if desired

Freeze flowers, if you want

Directions:

Preheat oven to 350°F. Grease and flour 2 (8-inch) baking pans. Set aside.

Prepare the cake mix according to package directions, adding 1/2 teaspoon of almond flour and water. Divide the cake batter evenly between the prepared pans. Bake for 20 to 30 minutes or until a toothpick inserted in the center comes out clean. Chill for 10 minutes; remove from pans. Totally cool. Trim the edges of the cake; Cut each cake into 24 (1 1/2 x 1-inch) pieces.

Mix the sugar, cream of tartar and water in a 3-quart saucepan. Cook over medium heat, stirring occasionally, until the mixture comes to a boil (12 to 14 minutes). A veil; boil for 3 minutes. Open it; Continue cooking until candy temperature reaches (228°F. to 234°F.) or a small amount of mixture dropped into ice water forms soft two-inch threads (15 to 20 minutes). Remove from heat; cool to 110° F. or until the bottom of the pan is slightly warm to the touch (do not stir) (1 hour). Mix in powdered sugar, 1 tablespoon almond extract and food color.

Place a wire rack on a baking sheet. Place the cake pieces cut-side up on top of the wire. Spread the icing around the edges of the cake pieces using a spatula or spoon. Spread 1 tablespoon on top of each cake and set aside. Repeat, coating each piece twice, if needed. (If the icing is getting too thick, heat again on low to medium-low and easy to drip (2 to 3 minutes)). Remove icing from baking sheet; reapply, if needed. Decorate the small four with candy flowers or frozen flowers, if you like.

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