here's a recipe for Cherry Petit Four using metric measurements inspired by Chef Gregory Doyen: Ingredients: For the cake: 125g unsalted butter, at room temperature 125g granulated sugar 2 large eggs 125g all-purpose flour 5g baking powder 1/4 tsp salt 1 tsp vanilla extract For the cherry filling: 200g pitted cherries 50g granulated sugar 1/2 tsp lemon juice 1/2 tsp vanilla extract 1 tsp cornstarch For the glaze: 200g powdered sugar 50ml milk 1/2 tsp vanilla extract Red food coloring Instructions: Preheat your oven to 180°C. Grease and flour a 9-inch square baking pan. In a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually mix the flour mixture into the butter mixture, stirring until the batter is smooth and well combined. Stir in the vanilla extract. Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely. For the cherry filling: In a small saucepan, combine the cherries, sugar, lemon juice, and vanilla extract. Cook the mixture over medium heat, stirring frequently, until the cherries are soft and the sugar has dissolved. In a small bowl, whisk the cornstarch with a tablespoon of water. Gradually stir the cornstarch mixture into the cherry mixture, stirring constantly, until the mixture thickens. Remove the cherry filling from the heat and let it cool completely. For the glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until the glaze is smooth. Add red food coloring until you achieve the desired shade of pink. To assemble the petit fours: Using a sharp knife, trim the edges of the cake and cut it into small squares. Spread a thin layer of the cherry filling on top of each cake square. Place the cake squares on a wire rack set over a sheet of parchment paper. Spoon the glaze over the cake squares, using a small offset spatula to spread the glaze evenly over the top and sides of each square. Let the glaze set for at least 30 minutes before serving. Enjoy your delicious Cherry Petit Fours!
Hi Denise, these look heaven made. Can you list your recipe ingredients in the video description? It's difficult to copy them off the screen. I found this recipe, but not as amazing as yours. You worked hard! Thank you Denise!
Hello, thank you ! 😊🙏 To get the written recipes, just activate the subsciption UNLOCKED RECIPES 🔐📑 from this link : m.ruclips.net/video/9bBzmSG4OeU/видео.html to recive them on you’re e-mail 😊 every time a new one comes out !
Sei Bravissima!!!! Io ho 72 anni, appassionata di dolci e di decorazione . Mi piacciono i dolci buoni e belli da vedere come i tuoi. Fai dei corsi online? A me interessano soprattutto i dolci da credenza. Grazie.
Grazie Luciana, è bello sapere della tua passione, per il momento non realizzo corsi certificati, ma chissà in futuro 😊 per adesso è tutto fruibile qui sul Canale in maniera totalmente Gratuita, proponendo un po’ di tutto ciò che riguarda la Pasticceria in modo da avere una vasta scelta tra i video ☺️ Per quanto riguarda i dolci da Credenza, sono un possibile format che proporrò magari nella stagione invernale!
![Noob To Max With DRAGON REWORK In Blox Fruits [FULL MOVIE]](http://i.ytimg.com/vi/LnBMOinoOvA/mqdefault.jpg)
Wow!
I'm addicted with your videos.
Can't stop watching then.
Thank you a ton Denise.
Una vera opera d'arte !!! Super!!!
😍 Grazie Mary! 🙏🏻
Troppo Gentile 😊
Thank you for this great recipe. I tried to replace cherry with black currant puree and it turned out great. My friends loved it so much
Wow meravigliosso!
Grazie Mille 🍒🙏💗
Thank you fot the recipe 🌹
Thank for Your Comment! ☺️🙏🏻🍒
chef this is amazing 🤩 👏👏👏👏👏
😊 Thank You, happy that you Love the Idea!
Love everything you do..
from Thailand
Thank You 😊🙏🏻❤️ best regards from Italy! 🇮🇹
Well, this was extraordinary.
Thank You ☺️🙏🏻🍒
Just amazing
In Greek language we say Εξαιρετικό!!! ⭐️⭐️⭐️⭐️⭐️
Marvellous!!!
Mrs Castagno you are an artist of sweets 🤗
Thank You Demetra, I have to listen how to pronunciate this with Google LOL ahahahaah Nice to learn new words in other languages 😊
Stupende.
Grazie mille 😊🍒
@@denisecastagno grazie sempre a Lei 😁
here's a recipe for Cherry Petit Four using metric measurements inspired by Chef Gregory Doyen:
Ingredients:
For the cake:
125g unsalted butter, at room temperature
125g granulated sugar
2 large eggs
125g all-purpose flour
5g baking powder
1/4 tsp salt
1 tsp vanilla extract
For the cherry filling:
200g pitted cherries
50g granulated sugar
1/2 tsp lemon juice
1/2 tsp vanilla extract
1 tsp cornstarch
For the glaze:
200g powdered sugar
50ml milk
1/2 tsp vanilla extract
Red food coloring
Instructions:
Preheat your oven to 180°C. Grease and flour a 9-inch square baking pan.
In a large bowl, beat the butter and sugar together until light and fluffy.
Beat in the eggs, one at a time, until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually mix the flour mixture into the butter mixture, stirring until the batter is smooth and well combined.
Stir in the vanilla extract.
Pour the batter into the prepared pan and smooth the surface with a spatula.
Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 5 minutes before turning it out onto a wire rack to cool completely.
For the cherry filling:
In a small saucepan, combine the cherries, sugar, lemon juice, and vanilla extract.
Cook the mixture over medium heat, stirring frequently, until the cherries are soft and the sugar has dissolved.
In a small bowl, whisk the cornstarch with a tablespoon of water.
Gradually stir the cornstarch mixture into the cherry mixture, stirring constantly, until the mixture thickens.
Remove the cherry filling from the heat and let it cool completely.
For the glaze:
In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until the glaze is smooth.
Add red food coloring until you achieve the desired shade of pink.
To assemble the petit fours:
Using a sharp knife, trim the edges of the cake and cut it into small squares.
Spread a thin layer of the cherry filling on top of each cake square.
Place the cake squares on a wire rack set over a sheet of parchment paper.
Spoon the glaze over the cake squares, using a small offset spatula to spread the glaze evenly over the top and sides of each square.
Let the glaze set for at least 30 minutes before serving.
Enjoy your delicious Cherry Petit Fours!
Hi Denise, these look heaven made. Can you list your recipe ingredients in the video description? It's difficult to copy them off the screen. I found this recipe, but not as amazing as yours. You worked hard! Thank you Denise!
Hello, thank you ! 😊🙏
To get the written recipes, just activate the subsciption UNLOCKED RECIPES 🔐📑 from this link : m.ruclips.net/video/9bBzmSG4OeU/видео.html to recive them on you’re e-mail 😊 every time a new one comes out !
Divine !
Thank You 😊🙏🏻
Adorable 🍒 🤩
Merci beaucoup 😊💗
Super❤
😊🙏💗
👏👏👏👏👏
Sei Bravissima!!!! Io ho 72 anni, appassionata di dolci e di decorazione . Mi piacciono i dolci buoni e belli da vedere come i tuoi. Fai dei corsi online? A me interessano soprattutto i dolci da credenza. Grazie.
Grazie Luciana, è bello sapere della tua passione, per il momento non realizzo corsi certificati, ma chissà in futuro 😊 per adesso è tutto fruibile qui sul Canale in maniera totalmente Gratuita, proponendo un po’ di tutto ciò che riguarda la Pasticceria in modo da avere una vasta scelta tra i video ☺️
Per quanto riguarda i dolci da Credenza, sono un possibile format che proporrò magari nella stagione invernale!
Grazie.Sei bravissima. Continua a fare i video mi raccomando.
What does cherry glaze mean? Is it the cherry jam thing you made earlier?