1. Line a rimmed baking sheet with plastic wrap; place a wire rack on prime. Place not more than 12 petit fours not less than 1 inch aside on ready rack. Rigorously pour White Chocolate Poured Fondant onto petit fours, ensuring all sides are utterly lined, reheating and re-pouring fondant as needed. (See Notice.) Let stand till set, 10 to fifteen minutes. Take away wire rack, spoon used fondant into liquid-measuring cup, and reheat as wanted within the prime of a double boiler or microwave to take care of a temperature vary of 105°F (41°C) to 110°F (43°C).
2. Utilizing a small offset spatula, transfer glazed petit fours to a serving platter. Repeat process with remaining petit fours and remaining White Chocolate Poured Fondant, solely eradicating truffles from freezer when able to pour. Garnish with gold leaf or melted white chocolate, if desired. Retailer in an hermetic container for as much as 2 days, or refrigerate in an hermetic container for as much as 1 week.
MASTER POURED FONDANT
Poured fondant could sound intimidating, however it’s a majestic, forgiving glaze. It provides Petit Fours a barely lustrous look, but they’re dry to the contact and will be simply dealt with as soon as set. The glaze fantastically provides manner when bitten into, revealing the layers of cake and beautiful filling. Observe a number of easy guidelines, and you’ll be golden.
1. Hold the glaze heat in a double boiler over low warmth. The steam from the water beneath the bowl will warmth the glaze simply sufficient to maintain it at that completely clean and pourable consistency. Poured fondant hardens because it cools, however you don’t need the glaze to set within the bowl earlier than having time to coat every cake. To take the guesswork out of it and maintain your eye on the temperature of the glaze utilizing your trusty thermometer.
2. Pour a beneficiant quantity of glaze onto every Petit 4. The viscosity of the glaze pulls it down the perimeters of the Petit Fours, creating a good coating. Don’t fear concerning the extra glaze pooling on the backside of the rimmed baking sheet below the wire rack; gently carry the plastic wrap and scrape the glaze again into the bowl, reheat, and reuse it!
3. If you happen to discover your layer of glaze is uneven, don’t be tempted so as to add extra glaze. Pouring a second layer of glaze will solely make it look extra lopsided.
4. After glazing the Petit Fours, allow them to stand for 10 to fifteen minutes to completely set earlier than transferring them from the wire rack to a serving platter. Transferring the Petit Fours too early will outcome within the glaze sliding round.
5. If you happen to discover any cussed bubbles forming within the glaze, merely use a wood decide to pop it earlier than the glaze has an opportunity to set absolutely.
