3 1/2 ounces Unsalted butter
3 ounces Powdered sugar
2 Eggs
1 3/4 ounces Cake flour
2 1/2 ounces Bittersweet chocolate, melted to 110°F (43°C)
3 ounces Pecans, coarsely chopped
1 1/4 pounds Chocolate Ganache, at room temperature
20 Pecan halves
Chocolate mesh, as needed
Yield: 40 Cakelets
1. Cream the butter and powdered sugar in a mixer bowl fitted with the paddle attachment. Gradually add the eggs. Scrape the bowl.
2. On low speed add the cake flour. Once it is incorporated, add the melted chocolate and the chopped pecans.
3. Pipe the batter into silicone molds or buttered and floured petit four molds.
4. Bake at 375°F (190°C) until the cake bounces back when lightly pressed, approximately 12 minutes. Let cool then remove the cakes from the molds.
5. Pipe a rosette of ganache onto each cake. Cut the pecan pieces in half. Insert a piece of chocolate mesh and a pecan piece into the ganache.
6. Yield: 40 Petit Fours
Notes: Type: Fresh Petit Four
3 ounces Powdered sugar
2 Eggs
1 3/4 ounces Cake flour
2 1/2 ounces Bittersweet chocolate, melted to 110°F (43°C)
3 ounces Pecans, coarsely chopped
1 1/4 pounds Chocolate Ganache, at room temperature
20 Pecan halves
Chocolate mesh, as needed
Yield: 40 Cakelets
1. Cream the butter and powdered sugar in a mixer bowl fitted with the paddle attachment. Gradually add the eggs. Scrape the bowl.
2. On low speed add the cake flour. Once it is incorporated, add the melted chocolate and the chopped pecans.
3. Pipe the batter into silicone molds or buttered and floured petit four molds.
4. Bake at 375°F (190°C) until the cake bounces back when lightly pressed, approximately 12 minutes. Let cool then remove the cakes from the molds.
5. Pipe a rosette of ganache onto each cake. Cut the pecan pieces in half. Insert a piece of chocolate mesh and a pecan piece into the ganache.
6. Yield: 40 Petit Fours
Notes: Type: Fresh Petit Four
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