Glaze For Petits Fours

By WEEK Producer



Chocolate Butter Glaze

4 oz. semisweet chocolate

1 stick unsalted butter, at room temperature


Vanilla Glaze

3 cups granulated sugar

1/4 teaspoon cream of tartar

1 teaspoon vanilla

2 1/2 cups sifted confectioners' sugar

Food coloring


Chocolate Butter Glaze

1. Ub a double boiler, melt the chocolate. Remove the top of the double boiler when the chocolate in nearly melted and continue stirring until smooth.

2. Add the softened butter, slowly stirring with a rubber spatula until no visible traces of butter remain. If butter starts to liquefy, stop and let the chocolate cool slightly. The glaze should be glossy and smooth . If the glaze begins to harden, return it briefly to the double boiler.


Vanilla Glaze

In covered 2-quart saucepan, bring granulated sugar, cream of tartar and 1 1/2 cups of hot water to boil. Uncover; continue cooking to thin syrup [226 degrees]. Cool at room temperature, not over ice water, to lukewarm [110 degree]. Add vanilla and confectioners' sugar till icing is of pouring consistency. Tint with food coloring.


To assemble Petits Fours:

Cut cooled cake in 1 1/2" diamonds, squares or circles using still paper pattern. Place cakes on rack with cookie sheet tray below. Spoo iciing evenly over cakes. Let dry; add another coat. Decorate with candies, candied fruit or icing flowers.