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Petit Fours

 

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Petit Fours
 

 

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Recipe

Petit Fours

Times

  • Ready Time : 0 min

Servings

60 petit fours

Ingredients

    Ganach layer

    • 10 1/2 oz. parve bittersweet chocolate
    • 2 tablespoons margarine
    • 1 8 ounce container non-dairy whipped topping (I prefer Rich's Whip)
    • 3 tablespoons good-quality liquer
    • 2 ounces roasted unsalted pistachios

    Halva layer

    • 7 ounces white chocolate
    • 2 tablespoons butter or oil
    • 3 tablespoons halva, crumbled
    • 3 tablespoon wafer-roll crumbs or graham cracker crumbs

    Chocolate Layer

    • 3 1/2 ounces white chocolate
    • 3 1/2 ounces milk chocolate or bittersweet chocolate
    • 3 tablespoons butter or oil
    • 3 tablespoons praline paste

    Coating

    • 12 ounces bittersweet chocolate
    • 3 tablespoons canola oil

    Directions

    1.  Prepare the ganache.  Melt chocolate and margarine in the microwave, on 30 second intervals, stirring in between until smooth.  Add non-dairy whipped topping and whisk until smooth, shiny cream forms.  Add liqueur and pistachios.

    2. Prepare the halva layer.  Melt chocolate and oil in the microwave, on 30 second intervals, stirring in between until smooth.  Add halva and crumbs.

    3. Prepare the chocolate layer.  Melt chocolates and butter or oil in the microwave, on 30 second intervals stirring in between until smooth. Add praline paste and whisk until smooth.

    4.  Pour half the ganache into a 7 x 11 inch pan lined with parchment paper.  Tilt pan to ensure an even layer.  Freeze for 30 minutes.  Top with chocolate layer and freezer for 30 minutes.  Top with second half of ganache and chocolate and freezer for 30 minutes.  Top with halva layer and freeze for 1 hour.

    5. Remove from freezer and bring to room temperature.  Using a high quality knife, cut the chocolate into 1-inch squares.  Return to freeze for 1/2 hour.  Arrange squares on a rack.

    6. Melt chocolate for coating.  Add oil and stir to combine. Using a small ladle, cover the petite fours and allow coating to harden on the rack.

    About Efrat Libfroind

    avatar

    Efrat Libfroind, highly acclaimed pastry chef and graduate of elite international cooking schools, is a sought-after lecturer in Israel and abroad whose recipes appear regularly in Binah magazine and the English-language Hamodia. She speaks on a wide range of culinary themes, from food technology to gourmet cuisine. Her creations are renowned for their intricate, award-winning designs. For more about Efrat, visit her website.

     

    comments

     

    6 Responses to Petit Fours

    1. i love all of efrat’s recipes!

    2. Where does one get parve white chocolate?

    3. Where does one get parve white chocolate in Israel?

      • While it is certainly not going to be as delicious as real, dairy white chocolate, Oppenheimer makes pareve white chocolate chips that melt reasonably well and taste pretty good. They should be available in most supermarkets and baking supply stores. A couple of other brands make the white chips as well.

    4. avatar says: Cecilia

      Could you tell me how much is in grams of the following text: 1 8 ounce container non-dairy whipped topping (I prefer Rich’s Whip)

      Best Regards

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