Petit Four Glaze: Easy Recipe for White Chocolate Glaze
Are you wondering how to make that perfect white chocolate petit four glaze? 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.
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. 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 in advance. If you do this, place them in a container with a lid to keep the cakes moist. And then 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 on counter. After that, coat them with white chocolate glaze before serving.
When using white chocolate for this recipe, make sure you use 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 you'd prefer.
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