These Doberge Petits Fours are as tasty as they are pretty.
Doberge Petits Fours
2015-11-10 07:21:43
Serves 18
Ingredients
- 7 large eggs, separated
- 1¾ cups sugar, divided
- 2 tablespoons water
- 2 tablespoons amaretto liqueur
- ¾ teaspoon vanilla extract
- ½ teaspoon almond extract
- 1¾ cups cake flour*
- ¼ teaspoon salt
- 2 cups Strawberry-Grapefruit Compote (recipe follows)
- Amaretto Whipped Cream (recipe follows)
- Garnish: strawberries
Instructions
- Preheat oven to 300°. Spray a 9x13-inch rimmed baking sheet with baking spray. Line with parchment paper, allowing excess to hang over sides, and spray
- with baking spray; set aside.
- In a large bowl, beat egg yolks and 1 cup sugar with a mixer on medium-high speed until mixture is thick and pale yellow, about 8 minutes. Add 2 tablespoons water, amaretto, and extracts, and beat to combine; set aside.
- In a separate large bowl, beat egg whites with a mixer at medium-high speed until frothy. Add remaining 3/4 cup sugar, a few tablespoons at a time, until all is combined. Increase mixer speed to high, and beat until stiff and glossy, about 2 to 3 minutes. Using a spatula, gently fold one-third of egg whites into egg yolks. Add remaining egg whites, folding to combine. Sift flour and salt over egg mixture, carefully folding in a little at a time until combined. Spoon batter into prepared pan, and smooth top with a spatula.
- Bake until cake is lightly browned and a wooden pick inserted near the center comes out clean, 30 to 45 minutes. Remove cake from oven, and let cool in pan for 10 minutes. Using parchment overhang, carefully remove cake from pan, and cool completely on wire rack. Wrap tightly with plastic wrap, and freeze at least 2 hours, or overnight. Using a serrated knife, cut cake into 3 layers.
- Spread about 2 cups Strawberry-Grapefruit Compote between layers. Spread a thin layer of Amaretto Whipped Cream on top of cake. Cut cake into pieces, and garnish with a dollop of remaining Amaretto Whipped Cream and strawberries, if desired. Store, covered, in refrigerator for up to 3 days.
Notes
- * We used Swans Down.
Louisiana Cookin' https://louisianacookin.com/
Strawberry-Grapefruit Compote
2015-11-10 07:25:48
Serves 18
Ingredients
- 6 cups stemmed, hulled, and chopped strawberries
- 2 cups sugar
- ½ cup fresh grapefruit juice
- ½ vanilla bean, split lengthwise, seeds scraped and reserved
- ¼ teaspoon salt
Instructions
- In a large saucepan, combine strawberries, sugar, and grapefruit juice. Let mixture stand until sugar is dissolved, about 20 minutes. Add reserved vanilla bean seeds and salt. Bring mixture to a boil over high heat. Reduce heat to medium, and simmer, stirring occasionally, until thickened, about 30 minutes. Remove from heat, and let cool completely. Store, covered, in refrigerator for up to 5 days.
Louisiana Cookin' https://louisianacookin.com/
Amaretto Whipped Cream
2015-11-10 07:26:34
Serves 18
Ingredients
- 2 cups heavy whipping cream
- ½ cup sugar
- 1 tablespoon amaretto liqueur
Instructions
- In a medium bowl, combine all ingredients, and beat with a mixer at medium-high speed until medium peaks form. Use immediately, or refrigerate, covered, for up to 3 days.
Louisiana Cookin' https://louisianacookin.com/
hello Louisiana cuisine lovers! I would like to be on masterchefjr someday, and Avery Kyle’s performance on it has changed the way I think about Creole! This recipe was flavorful, had the sweetness a sweet tooth would love, but I think that you should add a bit less grapefruit juice though. Thanks