- If you've ever wanted to make a classic, dainty petit four but were
too intimidated to try, then today's video is for you. And if you like this video, don't forget to hit that
like button and subscribe. You're watching "Preppy
Kitchen," where I, John Kanell, teach you how to make delicious, homemade dishes to share
with your family and friends. These petit four will be
ready before you know it. So let's get started. First off, preheat your oven to 350, and line a 12 by 17 inch baking
sheet with parchment paper. Our cake is in gonna bake in this and you want it to release super easily. So parchment paper is a must. For the cake, I'm measuring
out three cups, or 360 grams, of all purpose flour, one and a quarter
teaspoons of baking powder, and half a teaspoon of salt. Give it a quick whisk and set aside. The cake for these petit four is the most, just delicious cake, but we're gonna add a special ingredient, eight ounces of cream cheese. This will give our cake
a wonderful bit of tang, but also a body, because we have to cut this
into tiny little squares, and it can't be a blow-away,
super fluffy cake. To my stand mixer, fitted
with a whisk attachment, I'm adding one and a half
cups of unsalted butter. That's 339 grams. And it should be room temperature. We're gonna cream the eight
ounces of cream cheese with the butter. It'll get really nice and smooth, so do not skimp on this
initial creaming time before we add the sugar. You want it to be really well mixed in with no little nodules of butter or cream cheese hanging around. So right now it looks great. For me, but for you, you
see a lot of white streaks, I'm assuming, so we're
gonna scrape the bowl down. One more mix and then
we're gonna add the sugar. (mixer squeals) Now we're gonna add
two cups, or 400 grams, of granulated sugar. Two and a quarter cups, hello. Mix on high for about two minutes. This looks like light, fluffy,
beautiful clouds right now. I wanna show you. Look at that. That is a light, fluffy,
beautiful mixture. Best practice, which I'm following today, is to crack five eggs
into a bowl, no shells. No shells at all for you. We're gonna add these eggs, along with two teaspoons of
vanilla, in one at a time, mixing on high. And we will scrape the bowl down because it's gonna be eggy
and amazing on the inside and just butter, sugar on the outside. Two teaspoons of vanilla. You have to see this. Yellow on the inside of
white on the outside. Just like I said, scrape the bowl down. At this point, your mixture
might look a little broken. You'll see nodules of
butter in a matrix of eggs. Don't worry about that. We're gonna keep mixing and as we add the flour,
it'll all come right. Mix, mix, mix. A little mixing later, the egg mixture has come together more. I'm gonna start adding
the dry ingredients, along with a cup of
milk, half a cup of milk, half a cup of milk, and adding the flour
and half a cup of milk in three alternating batches, just like you would for a normal cake, but we're gonna mix on the low,
actually the lowest setting, and repeat. Last of the flour and
the last of the milk. I'm gonna stop this right now
and it's not combined yet. We're gonna finish this off by hand. The main complaint I get from
people making cakes at home is that their batter is over mixed and the cakes is kind of tough and gluey and not as fluffy and melt in your mouth. Now we can pour this out
onto our prepared pan and bake it up. Get all that better
onto this baking sheet. Spread this cake batter out because it needs to be pretty level before it goes into the oven. So to get it all the way
into all the corners. Your petit fours should
be about an inch cube. Mine are an inch and a quarter. Some up to an inch and a
half, that's a little a big. So you wanna make sure that
this is gonna be really even, and get all those big bubbles out. 'Cause big bubbles will
mean you have voids in your petit four and that's not okay. Nice and smooth. I'm gonna give this a couple well taps to work out any bubbles. And now this goes into the
oven, 350 for about 26 minutes. That's how much it is on my oven, but check to make sure that
it's bouncy to the touch and listen to the cake. Just put your ear to it like this. If you hear a lot of crackling, it needs to go back for an extra minute. It should be fairly quiet. Listen to your cakes. My cake is out of the oven
and we're about to cut it. But before that let's make our fillings. This smells so good. You've got to make this cake recipe. When you make petit fours,
the world is your oyster. You could fill them with anything. Today I'm using a simple
vanilla buttercream. A lot of petit fours have
royal icing decorations. I'm gonna make mine from buttercream because it tastes better. So I'm making a little bit
of extra buttercream today. Meaning I want one full cup of butter. We're gonna give this a good cream. Once that butter's nice and creamy, we're gonna add about four
cups of powdered sugar. Start off with two cups,
add the rest as you go. You do not want a massive
sugar cloud in your face. Not today. As this mixes up, I'm gonna
add a few tablespoons of cream. You could also use milk if preferred. Quarter teaspoon of salt, about two teaspoons of vanilla. We're gonna add the rest
of the cream right now, about two more tablespoons. Mix on high for about three minutes. Scrape that bowl down and mix, mix, mix. My buttercream is done so let's
assemble these petit four. Get a wire rack. Flip the cake over. We're gonna use this in the next step, so don't put your baking sheet away yet. Remove the paper. This smells so good. In a lot of recipes you'll
see this, cut it in half, and flip it over and they'll
bake these in multiple sheets so the cake is thinner, but when you do that you don't
get the maximum absorption of the filling into the cake. So I like to just cut it, it's better. Do not trim the cake yet. We're gonna trim this
after it is assembled. So right now we can just leave this as is. I'm gonna cut this in, gonna cut this in half, but exactly. Virgo feelings. Cut your cake in half. I'm using a nice, sharp, serrated knife. And we're gonna cut this
in half, one more time, just so it's manageable. You could leave it as is, or even have one mega cake if you want. But that's really reserved
for the people who have the cake cutting knives. I don't have one for some reason. Cut your cake in half carefully and just eyeball it. All right. Once your cake's cut up, we're
gonna make a cake sandwich. I'm using a cookie scoop
to get some frosting onto this cake. I don't want to rip it. Once you have some good coverage, use a little spatula or a
knife and just smooth it out. Repeat that process on the other side with your other filling. In this case, it's that raspberry jam, but it could be lemon curd,
marzipan, another type of jam, anything you'd like. Now I'm using an offset spatula just to help me flip this over. Like that. Press it down a little bit just
so has really good contact. Give it a little bit of a wrap, and let it hang out in the
freezer for maybe 20 minutes or so while we make our pouring fondant, or you could even do this overnight or a couple days ahead and just cut these and make them later on. My sandwiches are all frozen up. And in the meantime, I
marked a piece of paper, this is actually plastic, but at 1.25 inch intervals
so I can cut really easily. I don't wanna have to
have my measuring tape out like last time. Virgo feelings. We're gonna begin by
trimming our pieces up because the edges are
super unclean and messy, and you can see how beautifully
this cuts when it's frozen. You don't want to have
soft cake or soft filling when you do this part. Now begin by adding little tiny marks. You can use a knife or whatever you want, just so you know where to cut. Mark it on both sides. And this will be your guide. Right now I can already hear the comments. You're like, "Right, right,
right, that's a lot of work." It is a little bit of finicky
work, but here's the deal, you don't have to make
a hundred petit four. You could make one block of this, freeze the rest for another
time, it freezes for months, and then make them later, or just enjoy a delicious cake sandwich. That's all they are. Let me tell you a little secret. These guys look perfect right now, and they really are very nice cubes, but if they get too warm
before the fondant goes on, they might start slipping and sliding. So we're gonna put these
back into the freezer while we make our topping. And they're gonna be
in a perfect grid too. So just throw these onto a wire rack that's over a baking sheet. This will be the setup for later, so you're just saving
herself a step later on. These guys and the rest of the cut ones are gonna go into the freezer, and then we're gonna
make our white chocolate, pourable fondant. We're gonna give this
chocolate a good chop. Try and get fine pieces. And in the meantime, I have
some water set to simmer over a small pot. In a small pot. This can go into a small bowl, and we're gonna melt that
over the simmering water with steamed heat. I don't recommend using a
microwave to melt white chocolate because it will burn and you'll be sad. I'm gonna sift out three and a half cups of powdered sugar right now. It's about 420 grams. This is gonna be the fondant,
kind of like the base, so you don't want any lumps in here, because fondant should
have a nice, smooth, glossy finish. Stir the chocolate occasionally
just so it melts evenly. Into my sifted sugar I'm
adding a third of a cup of hot water fresh out of the microwave. We're gonna pour that in
and then at the corn syrup. Now I need that one
quarter cup of corn syrup. This'll hold it together
and give me a nice gloss. Fold this together. You do not want to use a whisk. You do not want to use a machine. Fold together gently because
if you use anything else, you'll have a thousand
billion little air bubbles and your fondant will look horrible. So be gentle with it. My chocolate's nice and melty. I'm taking it off heat. That can hang out there though. Let's get this all incorporated
before we add the chocolate. Okay, just a little bit of mixing later and I have a beautiful, pourable fondant without the chocolate, the chocolate's next. Get every drop of chocolate out, one, because you don't want to waste, but, two, it'll make
cleaning so much easier. Now we're gonna stir this in
just until you have a nice, smooth, even, combined,
amazing chocolate fondant. Okay, just a couple of
minutes of mixing later and I have a wonderful ivory fondant, and that's gonna be very pourable. This is ready. We're gonna get to assembly now. I'm so excited. So cold out of the freezer. So cold. Okay. Here's the deal, a lot of recipes tell
you to pour the fondant over this cooling rack that's on here. That is a nightmare. It's gonna be super messy. You're gonna waste all the fondant. We're gonna do it a very easy way. So get your fork out. Daintily place that petit
four right on top of the fork. And you're gonna hover
this over your bowl. I need a spoon, where's my spoon? Spoon this over the top, and you're gonna want to have one big dip and then tilt your cube
so you get all the sides. Tap the excess off. If you see any bubbles
on top, just pop them. If you want the bottom covered as well, you can either dip it like
this or dip it using your fork, and you'll get complete 360 coverage, which is great if you're
letting these hang out someplace for quite a bit of time and
you want them to stay fresh. If you want a little bit
of color for your fondant, that is so easy. Just add a drop or two
of gel food coloring, mix it in, and keep pouring. I like to do like half of
mine white, half of them pink, and it gives you some variation of color. Once you've completed all the petit four and they're covered in fondant, you're gonna give them some time to set up so they're easily held. It could be an hour or so, because this needs some time
just to firm up and dry out. Once the fondant's set up, you can do anything you
want for decoration. I'm gonna make buttercream
roses because I love roses, and I haven't piped them in quite a while. I have a little bit of
extra buttercream leftover. I colored some pink, I colored some green, and I left some white. Using a small pedal tip it's a 101, and I'm just gonna pipe a tiny little rose right on the center and
then a couple of leaves and that's it. It doesn't have to be perfect. It's really just the
suggestion of a tiny rose. Repeat for the remaining ones, and when you get tired, just
do a different, simple design. If you like this video,
check out my French playlist. (light music) It's as delicious as it is beautiful. The rest of these are gonna get boxed up and sent, just because presents,
for some local friends. I'll see you in the next video.
