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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. MAKE RASPBERRY PUREE: | 2. Thaw 1.5 packages frozen raspberries. Press berries berries through a fine-mesh strainer, using a rubber spatula. (Yield approximately 1-1/2 cups puree). | 3. MAKE THE RASPBERRY SPONGE CAKE: | 4. Preheat oven to 350ºF. Butter 15"x10" jelly roll pan. Line the bottom of the pan with parchment paper and butter the paper. | 5. Sift flour, baking powder, and salt. Set aside. | 6. Mix 2/3 cup Raspberry Puree and butter in a small saucepan. Heat to a boil over medium heat. Stir in the Chambord and remove from heat. | 7. Place eggs, sugar, and vanilla extract in large mixing bowl. | 8. Beat with electric mixer at high speed about 5 minutes or until thick and lemon-colored. Lower to medium speed and very carefully pour the hot Raspberry Puree into egg mixture, beating well. | 9. Add the flour mixture, beating on low speed until incorporated. Spread batter in prepared pan. | 10. Bake for 12-15 minutes or until cake springs back when lightly touch. Cool the cake in the pan for 5-10 minutes. | 11. Invert onto a wire rack and peel off the parchment papaer. Cool completely. | 12. MAKE THE RASPBERRY GANACHE: | 13. Heat the cream and 2/3 cup Raspberry Puree in a medium saucepan over medium heat to a boil, stirring occasionall. Remove from heat. | 14. Add chopped chocolate and stir until melted and smooth. Stir in the Chambord. Pour into jelly roll or baking pan. | 15. Cover with plastic wrap and let it stand at room temperature until cooled and thickened, about 1 to 2 hours. (The Raspberry Ganache can be made ahead and refrigerated until needed. Bring ganache to room temperature or gently reheat until spreadable.). | 16. ASSEMBLE THE PETITS FOURS: | 17. Cut cake in half crosswise, making two 10"x7.5" rectangles. | 18. Spread 2/3 cup Raspberry Ganache over one layer. Top with second layer. | 19. Wrap cake in plastic wrap and freeze until firm, about 1 hour. | 20. Cut cake into 1" squares. Place half the cake squares on a wire rack set over baking sheet. | 21. Freeze remaining cake squares. | 22. Place the Raspberry Ganache in a 4 cup microwave-safe measuring cup with a pouring spot. Microwave on medium(50%) for minute. Stir until smooth. (Ganache should be thin enough to pour.). | 23. Slowly drizzle the ganache over each petit four, coating all sides evenly. Return any ganache on baking sheet to measuring cup. | 24. Repeat melting and pouring the ganache over cakes until each petit four is coated. Repeat with remaining cake squares. | 25. Chill petit fours in the refrigerator for 15 minutes. | 26. DECORATING THE PETITS FOURS: | 27. Place Solid Ivory into small microwave-safe cup. Microwave on medium (50%)for 1 minute. Stir until smooth. | 28. Tint pink with red food coloring. Spoon into parchment cone, pastry bag, or teaspoon and drizle petits fours with melted pink icing. | 29. Refrigerate at least 1 hour to set decoration. Let stand at room temperature for 30 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cake flour	1 1/3	1/3		661.2533	142.5348	14.9787	1.5709
baking powder	1 1/4	1/4		3.0475	1.5928	0.0	0.0
salt	1/4	teaspoon		-	-	-	-
butter	3	tablespoons	unsalted	256.5	11.7855	8.0145	21.6
chambord raspberry liquor	2	tablespoons		-	-	-	-
egg	3			214.5	1.08	18.84	14.265
superfine sugar	1	cup		774.0	199.96	0.0	0.0
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
raspberry	1	package	unsweetened thawed frozen	-	-	-	-
heavy cream	1 1/3	1/3		544.0	4.3839999999999995	4.544	57.728
white chocolate	24	ounces	chopped	3667.2904	403.0617	39.9388	218.3365
chambord raspberry liquor	2 -3	tablespoons		-	-	-	-
white chocolate	3	ounces		3667.2904	403.0617	39.9388	218.3365
red food coloring				-	-	-	-
raspberry				-	-	-	-
mint leaf				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.