Petit fours.............what should I try next? I've read just about every baking book out there and still can't seem to perfect the petit four. I believe I have the cake part down, but I can't figure out how to get that flawless coating on each of them. Standard, I think, is to use poured fondant. I've avoided that simply because of taste.........YUK! I've also tried a very thin ganache coating, but the chocolate didn't harden. I'm not sure if I used the right cream:chocolate ratio. I've been reading about tempering the chocolate. Is this what I should do? Does anyone have any suggestions on simplifying the process?
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2/5/07 at 3:31pm