Living Tastefully
  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris

BERRY CURD-FILLED PETIT FOURS a special dessert

10/8/2010

5 Comments

 
Picture
     I made these Almond Financier Petit Fours for my recent fall dinner.  I had to, you see, after I saw the photos of Eat the Love's Daring Bakers Challenge post.  My little cakes were delicious, but not as beautiful at the ones I was trying to replicate; just couldn't get the poured fondant the brilliant pink I wanted (and I used an entire tube of red food color gel, no less!)
Picture
     All the components of this dessert were amazing.  The recipe for the Almond Financier cake is from pastry chef Sherry Yard.  If you do not care about going through all of the steps necessary to make the petit fours, I highly recommend that you at least make this almond cake!  The ingredients of browned butter and toasted almond meal take the flavors to another level.
Picture
     I will give you the recipe for the Triple Berry Curd that I spread between the almond cake layers.  Click here to get the recipes for the Almond Financier and Pour Fondant from Eat the Love.
Picture


                                         Triple Berry Curd
                                                       from My Recipes.com


• 1 cup frozen blackberries, thawed
• 1 cup frozen blueberries, thawed
• 1 cup frozen raspberries, thawed
• 2/3 cup sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt
• 2 tablespoons fresh lemon juice
• 3 large eggs
• 2 tablespoons butter

1.  Place all the berries in a blender and process until smooth.  Press berry mixture through a sieve over a medium bowl using the back of a spoon, reserving 1 cup purée; discard seeds.
2.  Combine sugar, cornstarch and salt in a heavy saucepan, stirring with a whisk.  Stir in 1 cup purée, lemon juice and eggs.  Bring to a boil over medium heat, stirring constantly with a whisk.  Reduce heat and simmer 1 minute, or until thick, stirring constantly.  Remove from heat; add butter, stirring gently until butter melts.
3.  Transfer to a bowl, cover and chill for at least 6 hours. 


  YOU MIGHT ALSO LIKE:




5 Comments
stacey snacks link
10/8/2010 05:09:10 am

I am loving the weekly chalkboard menus!
Beautiful baking as always! Looks like you are really enjoying your new kitchen!

Reply
lisaiscooking link
10/8/2010 11:19:27 pm

These look so great! Every part of them sound delicious especially the almond cake.

Reply
Tall Clover link
10/9/2010 04:05:57 am

Eileen, you never cease to amaze me. If I made these, I'd eat them like popcorn. The berry curd and financier recipe are keepers, especially since I have a freezer full of berries.

Reply
Merisi, Vienna link
10/15/2010 07:45:17 pm

I wished I could steal one of hese beauties! :-)

Regarding the color (I happen to like that soft pink sheen your fondant has!):
Have you ever tried red beet powdered coloring? It should create the perfect color for your petit fours (warning: beet powder should not be used where alkalinity is present, like baking powder, and heat destroys the pretty color).

Reply
Emily link
6/11/2022 06:30:47 am

Good bllog post

Reply



Leave a Reply.

    Picture




    Picture
    Picture
    Enter your Email

    Preview | Powered by FeedBlitz






    Categories

    All
    Amana
    Appetizers
    Beef
    Breads
    Breakfast
    Cakes
    Chocolate
    Condiments
    Cookies
    Daring Bakers Challenge
    Desserts And Sweets
    Drinks
    Eggs
    Espresso
    Etcetera
    Fish
    French Bulldogs
    Friday Night Dinner
    Fruit
    Germany
    Gratins
    Great Kitchens
    Grilling
    Ice Cream
    Lamb
    Main Dishes
    Muffins
    My Garden
    My Kitchen Renovation
    New Years Day Brunch
    Paris
    Pasta
    Pork
    Poultry
    Provence
    Restaurants
    Rhubarb
    Rice
    Salads
    Scones
    Seafood
    Side Dish
    Soup
    Sunday Mornings
    Sweet And Savory Tarts
    Thanksgiving
    Tomatoes
    Vegetables
    Vegetarian

  • Home
  • PAINTINGS
  • About
  • Passions-to-Pastry Blog
  • Contact
  • Recipes
  • BOOK
  • Bisous In Paris