Yesterday when I went to Masterchef Live, I was inspired by this pastry stall there that was selling a range of Petit Fours. For those that are unfamiliar with petit fours, they’re basically small versions of desserts and are generally eaten at the end of a meal. They can be served as a dessert, but maybe you’ll be more likely to see petit fours served with tea or coffee, maybe like a ‘refreshment’. Anyway, my sister was looking through the window of this stall and she told me she wanted to buy one. They were really cute and looked delicious, and in the end, rather than buying one, I decided to go ahead and make my own version of petit fours. Here is my Caramel Petit Four Eclairs.
I basically made a batch of mini eclairs with a basic choux pastry and a creme patissiere, and then I iced my mini eclairs with a caramel glace. After adding the caramel glace, I thought it still looked a bit plain, so I added some dark chocolate on the top for that extra decoration. They turned out really well, and actually tasted pretty good.
Be careful when you pipe your eclairs. I had trouble trying to pipe my creme patissiere in my eclairs because some of them were too small and thin to pipe. With the icing, make the icing just before you go to pipe. If you make it ahead of time, the icing will set and you won’t be able to dip your eclairs in. You’ll have to reheat them and add more milk. I also halved the recipe of the icing because I was only making small mini eclairs, not large ones.
Here’s the recipe for the eclairs. Just change the size and remove the chocolate.
Caramel Glace (from Lifestyle Food)
- 2 Tbsp Butter
- 4 Tbsp Milk
- 3 cups sifted Icing Sugar
- 1 1/2 tspn Caramel Essence
- Put the butter in a saucepan over really low heat til melted.
- Add the icing sugar, milk and caramel essence and beat til smooth over the heat.
- Dip the top of each eclair in the icing and let them cool.