White Chocolate Glaze For Petit Fours

White Chocolate Glaze For Petit Fours

Are you wondering how to make that perfect white chocolate glaze for petit fours? If you think it is hard to make, then you are wrong. This white chocolate glaze recipe will surely shock you with how easy and quick it is. 

Essentially, petit fours, derived from a French word that means small oven. You can also refer to it as mignardises. Usually, covered in fondant, they are sweet and delicate bite-size cakes perfect for tea time, parties, weddings, birthdays, or baby showers. However, we will be using white chocolate for this recipe. 

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Benefits of White Chocolate

First of all, you should only eat white chocolate in moderation. For this reason, excessive consumption is not ideal at all. In that regard, eating white chocolate in a limited amount can help regulate the fat in the body. As a result, lessens bad cholesterol levels. Not only that but also it can lead to a healthy heart. In addition to that, sugar in white chocolate makes it beneficial for individuals with a glucose deficiency in the bloodstream.

Moreover, white chocolate has cocoa butter that is a rich source of antioxidants. Because of that, it helps in removing toxic substances from the body. Likewise, it enhances the flexibility in the movement of white blood cells. Besides, it helps to avoid artery-clogging. Also, it aids in improving the recovery of ruptured tissues in the body.

Benefits of White Chocolate

What You Will Need

Ingredients

  •  6 cups of sifted powdered sugar
  • 1/2 cup of water
  • 2 tbsp of light corn syrup
  • 1 tsp of almond extract
  • 1 tsp of vanilla extract
  • 3/4 cup of white chocolate, chopped
  • edible flowers, berries, and sprinkles for garnish (optional)

Equipment

  • Rubber spatula
  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Sieve
  • Saucepan
  • Wire rack
  • Baking sheet

mixing bowl Set of 6 – stainless steel mixing bowls

Step by Step Instructions on How to Make White Chocolate Glaze For Petit Fours

Step 1

Begin with putting water into a saucepan, placing the saucepan on the stove, and bringing the water to a boil. When the water is simmering, place a bigger glass bowl on top of the saucepan. Hence, referred to as double-boiling.

Step 2

Pour the sifted powdered sugar, water, corn syrup, vanilla extract, and almond extract. Then, whisk and combine well.

Step 3

Check the mixture’s temperature from time to time. And then continually whisk or stir the mixture until it becomes smooth and consistent. If the temperature reaches 92 degrees Fahrenheit, the mixture is ready. The mixture should be thin and not thick, thin enough to slide and drizzle off the spoon; however, it should not be thin enough to run off the cake. 

Melting White Chocolate for Petit Fours

Step 4

Add the chopped white chocolate to the mixture and stir until the chocolate melts. 

Step 5

Turn down the stove’s heat. But keep the water steaming under the mixture so that the glaze will remain fluid. In that regard, you can do this while you work with the cakes.

Step 6

Coat the petit fours. Before coating the cakes, make sure that the petit fours are chilled. You can dip, drizzle or pour the glaze on top of your chilled or frozen petit fours. If you want an even layer of glaze, you can place the chilled cakes on top of a wire rack. Place a baking sheet below the wire rack. After that, pour the glaze all over the petit fours and let them cool down.

Coat the petit fours

Step 7 

After coating all the petit fours, you can add the garnish you want. Afterward, you can place the petit fours in a cooling rack or a baking sheet covered with wax paper. Let it cool or set, and then serve.

Tips and Tricks for Petit Four Glaze

You can make the cakes earlier. So with that, please place them in a container with a lid to keep the cakes moist. And then please store them in the fridge for up to two days. You can also store them inside the freezer for up to three months. Make sure to let your cakes thaw in the refrigerator or counter. After that, coat them with white chocolate glaze before serving. 

When using white chocolate for this recipe, make sure you use real white chocolate suitable for melting. Please refrain from using white chocolate chips because it will ruin the consistency of the glaze. Chocolate chips tend to be too thick and have a grainy texture when melted. Moreover, you can remove and replace different kinds of extracts in this recipe; you can use lemon extract if it is what you like. 

White Chocolate Glaze For Petit Fours
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White Chocolate Glaze For Petit Fours

Are you wondering how to make that perfect white chocolate glaze for petit fours? If you think it is hard to make, then you are wrong. This white chocolate glaze recipe will surely shock you with how easy and quick it is.
Course: Dessert
Cuisine: American
Keyword: White Chocolate Glaze For Petit Fours
Author: cakedecorist.com

Equipment

  • Mixing bowls
  • Measuring cups
  • Measuring Spoons
  • Sieve
  • Saucepan
  • Wire rack
  • Baking sheet

Ingredients
  

  • 6 cups of sifted powdered sugar
  • 1/2 cup of water
  • 2 tbsp of light corn syrup
  • 1 tsp of almond extract
  • 1 tsp of vanilla extract
  • 3/4 cup of white chocolate chopped
  • edible flowers berries, and sprinkles for garnish (optional)

Instructions

  • Begin with putting water into a saucepan, placing the saucepan on the stove, and bringing the water to a boil. When the water is simmering, place a bigger glass bowl on top of the saucepan. Hence, referred to as double-boiling.
  • Pour the sifted powdered sugar, water, corn syrup, vanilla extract, and almond extract. Then, whisk and combine well.
  • Check the mixture’s temperature from time to time. And then continually whisk or stir the mixture until it becomes smooth and consistent. If the temperature reaches 92 degrees Fahrenheit, the mixture is ready. The mixture should be thin and not thick, thin enough to slide and drizzle off the spoon; however, it should not be thin enough to run off the cake.
  • Add the chopped white chocolate to the mixture and stir until the chocolate melts.
  • Turn down the stove’s heat. But keep the water steaming under the mixture so that the glaze will remain fluid. In that regard, you can do this while you work with the cakes.
  • Coat the petit fours. Before coating the cakes, make sure that the petit fours are chilled. You can dip, drizzle or pour the glaze on top of your chilled or frozen petit fours. If you want an even layer of glaze, you can place the chilled cakes on top of a wire rack. Place a baking sheet below the wire rack. After that, pour the glaze all over the petit fours and let them cool down.
  • After coating all the petit fours, you can add the garnish you want. Afterward, you can place the petit fours in a cooling rack or a baking sheet covered with wax paper. Let it cool or set, and then serve.

Notes

You can make the cakes earlier. So with that, please place them in a container with a lid to keep the cakes moist. And then please store them in the fridge for up to two days. You can also store them inside the freezer for up to three months. Make sure to let your cakes thaw in the refrigerator or counter. After that, coat them with white chocolate glaze before serving.
When using white chocolate for this recipe, make sure you use real white chocolate suitable for melting. Please refrain from using white chocolate chips because it will ruin the consistency of the glaze. Chocolate chips tend to be too thick and have a grainy texture when melted. Moreover, you can remove and replace different kinds of extracts in this recipe; you can use lemon extract if it is what you like.
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