Christoph Rutishauser, Professor of Baking & Pastry Arts at Algonquin College demonstrates how to glaze petite fours with fondant and decorate with chocolate
Chef, I absolutely loved your dipping technique. I have never seen it done with an offset spatula before, and this will be my new technique, once I understand it and have practiced. Thank you again!
Funny video. I mean, this is like making a video called, “how to be a millionaire”, and the first thing said would be, “ first get a million dollars”. I mean, the chef has perfect petit fours,and perfect pourable fondant, and all he does is show us how to dip them! Please Chef: show us how to do the whole process, and give us recipes for the cake AND the fondant!
i gotta ask, is that cake fresh or did you freeze them for structure purposes? or does it even matter? comparing these to filled petite fours as opposed to what you have with the solid piece.....
wats the recipe for the fondant glaze? when i make mine, i been using a mixture of 12oz white choc (melted, 2 cups 6x, and 1/4 cp milk....give or take. id like to use the same recipe as this...
Fondant is made with sugar and water, you can add a bit of corn syrup if you wish. Heat the mixture to soft ball stage, let it cool to 110°F and then beat it until a creamy, white, mass is made. You can thin it with a simple syrup in a double boiler.
I would love to make these for the 20 people I cook/bake for but they won't thank me.....they won't even comment on them. Am I wrong not to make Petite Fours (and other nice desserts) for for ungrateful people? Someone please comment. Thank you.
@@mominthe209 ...... WOW! I actually can say that I love you! I've asked that question many, many times here.....for soooo long, and you're the only one who commented .... and I thank you. I love your comment, they buy the food, I cook it.....so.....I could burn it.....over-salt it......undercook it and generally F it all up. I
@@mominthe209 ..... continuing....I can't figure out this bunch.....OF WOMEN!......You may say "maybe you're not a good cook" and that would be a fair statement on your part.....but, I'm a good cook (is that what most cooks say?) Mominthe209 - thank you for taking the time.....I'd quit today but they give me full coverage health insurance......someone else would too, right? ♡♡♡♡ Thanks, mom...... ♡♡♡♡♡♡ Love the saltines and cheese in a can suggestion.....LOL!!!
GORGEOUS!!! How wonderful that you share your "secrets" to doing a perfect job to make your perfect Petite Fours. Your helpful tips are the answer to other ways I thought how they were made. WOW! Your willingness to share is absolutely priceless! THANK YOU! SO MUCH APPRECIATED!!! ♡♡♡
I love the technique of dipping the cake and placing on the rack. Some of these video pour it on top, what a mess and not even or consistent at all. I do wish you had listed the ingredients. Perhaps you could add this on?
In my region, true fondant covered petite fours don't exist anymore. There's a waxy coating that bakeries use on the outside, and it's nowhere as good as fondant.
You'll waste a lot more product. Even though you can scoop is back in, it's more work and a lot messier. Now, you'll have to scoop back in, dye the fondant for the next batch, wash the pan, pour, scoop back in, add fudge, wash pan and pour again. This was is so much better - cleaner and more professional.
Thank you so much for sharing this tutorial!! To me a Petite Four always has marzipan. I love them and everyone makes them in different flavors and I love them just the way you are making them!! Perfect!! =:)
Chef, I absolutely loved your dipping technique. I have never seen it done with an offset spatula before, and this will be my new technique, once I understand it and have practiced. Thank you again!
Funny video. I mean, this is like making a video called, “how to be a millionaire”, and the first thing said would be, “ first get a million dollars”. I mean, the chef has perfect petit fours,and perfect pourable fondant, and all he does is show us how to dip them! Please Chef: show us how to do the whole process, and give us recipes for the cake AND the fondant!
Could you please share recipe 's for cake/fondant ??? Great technique, valuable information.
Thank you for posting and sharing this.
Hugs from Texas ❤
Those are beautifully done...
Where is the recipe !? I just saw the decoration
Excellent! Have tried this and it works great. Thank you for sharing it!
what kind of fondant did you use? Thank you in advance!
Thank you... great video, presentation, demonstration...
👏 por fin una manera cuerda de bañar los petit fours😀
Very good. Nice easy simple instructions
Love the video really helps please advise on the syrup
Gorgeous!!
what is the recipe you are using ..please share it thanks...
I know it's not technically correct but I use toothpicks to dipped them. Less of a mess.
Could you please share the recipe for the Fondant? That would be awesome, thx in advance!
No recipes? Most of us know how to assemble, was looking for new or different recipes. Thanks any way!
Love your technique, I will definitely try this, but please can you give us the fondant recipe, love from Australia
When recipe is not shared, how are we supposed to follow???
i gotta ask, is that cake fresh or did you freeze them for structure purposes? or does it even matter? comparing these to filled petite fours as opposed to what you have with the solid piece.....
Nick Winfield Best way to do them is freeze them. unless its a very dense cake.
wats the recipe for the fondant glaze? when i make mine, i been using a mixture of 12oz white choc (melted, 2 cups 6x, and 1/4 cp milk....give or take. id like to use the same recipe as this...
Then what you described would be ganache, not fondant, which, traditionally is marshmallow based.
With a piping bag it works better, it's faster, cleaner, more precise :P
I totally missed how the fondant glaze was made. help pls
Fondant is made with sugar and water, you can add a bit of corn syrup if you wish. Heat the mixture to soft ball stage, let it cool to 110°F and then beat it until a creamy, white, mass is made. You can thin it with a simple syrup in a double boiler.
very nice!
Great job
I would love to make these for the 20 people I cook/bake for but they won't thank me.....they won't even comment on them. Am I wrong not to make Petite Fours (and other nice desserts) for for ungrateful people? Someone please comment. Thank you.
@@mominthe209 ...... WOW! I actually can say that I love you! I've asked that question many, many times here.....for soooo long, and you're the only one who commented .... and I thank you. I love your comment, they buy the food, I cook it.....so.....I could burn it.....over-salt it......undercook it and generally F it all up. I
@@mominthe209 ..... continuing....I can't figure out this bunch.....OF WOMEN!......You may say "maybe you're not a good cook" and that would be a fair statement on your part.....but, I'm a good cook (is that what most cooks say?) Mominthe209 - thank you for taking the time.....I'd quit today but they give me full coverage health insurance......someone else would too, right? ♡♡♡♡ Thanks, mom...... ♡♡♡♡♡♡ Love the saltines and cheese in a can suggestion.....LOL!!!
NO...BUT IF YOU ENJOY DOING IT A SENSE OF PRIDE MIGHT BE ENOUGH...ITS REALLY UP TO YOU
It's unfortunate the English titles covers the most important part of the show
nice
I need the recipe for the fondant. I struggle with this the most
GORGEOUS!!! How wonderful that you share your "secrets" to doing a perfect job to make your perfect Petite Fours. Your helpful tips are the answer to other ways I thought how they were made. WOW! Your willingness to share is absolutely priceless! THANK YOU! SO MUCH APPRECIATED!!! ♡♡♡
I love the technique of dipping the cake and placing on the rack. Some of these video pour it on top, what a mess and not even or consistent at all. I do wish you had listed the ingredients. Perhaps you could add this on?
Sandia Sweetie I totally agree.
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I love these . Especially when you get them fresh from a real bakery.
hhi
Bullschüt 60 Punkte v 100
In my region, true fondant covered petite fours don't exist anymore. There's a waxy coating that bakeries use on the outside, and it's nowhere as good as fondant.
10mins of a guy dipping cake! He didn't bake the cake or make the fondant. WTF was the point??
Teresa’s bakery in Mississippi has the best petit fours. all white cake, super soft bomb af!!!!!!
Why didn't you just put the cakes on the rack and pour the fondant over them? That seems like it would be easier.
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You'll waste a lot more product. Even though you can scoop is back in, it's more work and a lot messier. Now, you'll have to scoop back in, dye the fondant for the next batch, wash the pan, pour, scoop back in, add fudge, wash pan and pour again.
This was is so much better - cleaner and more professional.
that makes a mess.
pretty sloppy
very nice!
amazing
Great technique but with my least favorite flavor and least favorite color.
Thank you so much for sharing this tutorial!! To me a Petite Four always has marzipan. I love them and everyone makes them in different flavors and I love them just the way you are making them!! Perfect!! =:)