Great Blogger Bake Off - Petit Fours

On week 3, the #GBBO bakers tackled gorgeous trifles, Iles Flotants and Petit Fours.  I love a good trifle, but when you have to make all the components yourself rather than buy the swiss roll, jelly and custard I knew it would take me all week to put together and we've been too busy enjoying the last drops of the summer sunshine, so it had to be quick and easy.

The Iles Flotants were also very tempting and although I do love a good baking experiment, I can't justify experimenting with all those eggs, although if anyone bakes these please send me some to try :) 

So it's down to the Petit Fours.  Those sweet bite-sized, tempting morsels. I made these recently on the food blog, Blueberry and Lemon Friands, but what to bake this week.... 



Florentines are amazingly simple, melted butter with sugar mixed in and carefully boiled for a minute, stirring constantly, then all the ingredients you want to add stirred in.  Mine this time were glace cherries, mixed peel, chopped hazelnuts and sultanas but the options are many.  Add a tablespoon or so of cream too and stir until combined.



Bake very small blobs (they will spread) for 10 minutes until golden brown then tease & tidy up edges whilst still hot.  I also did some in my mini whoopie pie pan for more uniform shapes.

Once cooled and hardened, melt some chocolate and brush on the backs of the Florentines then take a fork for that signature wavy line.

Also made these very easy mini cupcakes, I do these quite often as nibbles for the girl, a hit of chocolate without eating too much, hers are without the ganache as it can look like an explosion of chocolate on her face!



Mini Chocolate Cupcakes with Chocolate Ganache

Ingredients

55g unsalted butter, softened
50g, golden caster sugar
1 large organic egg, lightly beaten
55g self raising flour
2 tablespoons cocoa powder
1 tablespoon semi-skimmed milk

- Cream the butter and sugar together until light & fluffy then beat in the egg.

- Sift in the flour and cocoa powder and fold into the batter, then stir in the milk.

- Pop teaspoonfuls of the chocolatey batter into paper cases in a mini muffin pan (not more than half full as they will rise nicely to fill the cases).

- Bake in pre-heated oven for 12-15 minutes until firm to the touch and have risen well.

- Cool on a wire rack.



Chocolate Ganache

100g plain or milk chocolate, broken into pieces
100 ml double cream

To make the ganache put the chocolate and the cream into a saucepan and heat gently, stirring until the chocolate has melted.  Transfer into a glass bowl and beat the ganache with an electric whisk until thickened, mine lost its gloss as I whisked for a bit too long!   Leave to cool, then pipe onto your cooled cupcakes.





They say the best things come in small packages!


Linking up again for #GBBO with 

Helen at The Crazy Kitchen and 

Jenny at Mummy Mishaps




mummy mishaps

15 comments:

  1. these look great - your florentines are lovely - mine always end up huge!
    thanks for joining in

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    1. I made them weeny, they did spread though, got them under control haha!

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  2. ooooh i love florentines and have never made them but i should do thanks to your recipe and what a great petit fours! Your chocolate cupcakes have been decorated so well too, very regal looking! Thank you for linking up x

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    1. You only need a mini bite so make them small they are VERY sweet! x

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  3. I absolutely love florentines and I have always wanted to make some myself, so with this recipe at hand, I'll make sure to give it a go soon x

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    Replies
    1. They are very sweet Carolin so make them small, one bite is more than enough :) x

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  4. these are lovely petits fours so delicate

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  5. Ooooooh YUM! They look divine :0)

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  6. Oh my word, those cupcakes sound divine. Chocolate on chocolate is my idea of heaven.

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  7. They all look fantastic! Beautiful decoration, my mouth is watering at the thought of the chocolate ganache!

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  8. You are such a great cook - all your food always looks fantastic. And j'adore Iles Flotants. X.

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