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Rose Petal Petits Fours

Rose Petal Petits Fours

Makes 35 1 ½-inch petits fours
Ingredients for the Rose Petal-Passion Fruit Ganache
  • 2 ½ tsp powdered gelatin
  • 3 Tbsp cold water
  • 2 ¼ cups (12 ounces) 31% white chocolate chips or fèves or chopped 31% white chocolate
  • ¼ cup plus 2 Tbsp (3 ounces) crème fraîche or sour cream
  • ¼ cup plus 2 Tbsp (3 ounces) heavy cream
  • ½ cup (4 ounces) passion fruit puree
  • 3 Tbsp light corn syrup
  • 8 Tbsp (1 stick/4 ounces) unsalted butter, softened
  • 1 Tbsp crushed dried rose petals
Ingredients for the Coating
  • 2 Tbsp neutral oil, such as canola or grapeseed
  • 35 Candied Rose Petals (pounds still-molten tempered 31% white chocolate

INGREDIENTS FOR THE CANDIED ROSE PETALS
1 cup (7 ounces) sugar
40 uniform organic rose petals, gently washed and dried
1 large egg white, beaten


DIRECTIONS FOR THE CANDIED ROSE PETALS
1. Pour the sugar onto a plate or into a baking pan. Using a very small brush or your fingertips, lightly coat a rose petal with egg white on both sides, then place on the sugar. Using a teaspoon, sprinkle sugar over the petal.

2. Carefully flip the petal and do the same on the other side, making sure the entire petal is covered in sugar. Put the sugared petal on a cooling rack. Repeat with the remaining petals, and allow to set for 2 to 4 hours.

3. Store in an airtight container for up to 3 months.


TO ASSEMBLE PETITE FOURS
1. Line a 9-by-13-by-2-inch baking pan with parchment paper. Run a knife around the sides of the cake pans and invert the cakes onto cooling racks. Lay one cake layer, top side down, in the pan and peel off the parchment paper. Using an offset spatula, spread about 1 cup of the ganache evenly over the surface. Top with a second cake layer, top side down, and peel off the parchment paper. Spread with the remaining ganache and top with the third cake layer, top side down; do not remove the parchment paper from the last layer. Run a heavy rolling pin over the built petit four cake to press the layers together and flatten the surface. Wrap the pan in plastic wrap and freeze the cake for 3 hours, or until frozen solid.


TO COAT PETITE FOURS
1. Line a baking sheet with parchment paper. Unwrap the baking pan and invert the cake onto a cutting board to remove it. Peel off the parchment paper and discard. Using a ruler as a guide, score the top of the cake with 4 horizontal lines and 6 vertical lines, both 1 ½ inches apart, giving you thirty-five 1 ½-inch squares. Using a sharp chef’s knife, follow the score marks to cut out the squares. Place the petits fours on the lined baking sheet and refrigerate.

2. Stir the oil into the tempered chocolate until it is fully incorporated and there are no streaks. (The oil thins the chocolate, making it easier to dip the petits fours.)

3. Remove the petits fours from the refrigerator and place the baking pan next to the bowl of chocolate. Using dipping forks, dip one petit four into the chocolate, shake off the excess chocolate, and place the petit four back on the parchment-lined baking sheet. Top with a candied rose petal and continue with the remaining petits fours.

4. Serve the petits fours in candy cups or on a small plate.

STORING: The petits fours can be stored, covered, in the refrigerator for up to 2 weeks.


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