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Experiment: Korean Petit Fours

Trying to get into baking. I have an oven–something that is not too common in Korean households. So I should take advantage of it. I made a successful Coconut Rum Raisin Pound Cake a few weeks ago. Then I tried my hand at a Coffee Angel Food Cake, which ended up in the trash. Then I got cocky and thought I could make Petit Fours.

I hadn’t had Petit Fours since I was a kid, sneaking them out of my grandparents’ refrigerator. They’re delicate cakes filled with jam and/or cream covered in chocolate, bon-bon size. I thought I’d try to make some simple ones with Korean flavors.

Experiment: Korean Petit Fours

I started with the Hot Milk Sponge Cake recipe from Joy of Cooking.

Experiment: Korean Petit Fours

I sliced off the top and then sliced the cake in half.

Experiment: Korean Petit Fours

Warmed up a little Yuja Cha. You knew I was going to do this, did you? We love Yuja Cha at ZenKimchi.

Experiment: Korean Petit Fours

Spread the Yuja Cha thinly over the bottom half.

Experiment: Korean Petit Fours

Placed the other half on top.

Experiment: Korean Petit Fours

Then I got my favorite bittersweet chocolate and started melting it in a stainless steel bowl over boiling water.

Experiment: Korean Petit Fours

Added 5-6 Tablespoons of butter.

Experiment: Korean Petit Fours

Threw in a few tablespoons of Bokbunja Raspberry Liqueur and turned off the heat.

Experiment: Korean Petit Fours

I cut the cakes into cubes, quickly dipped the bottoms in the chocolate and set them on a Silpat.

Experiment: Korean Petit Fours

I think there’s a lot I can learn in the delicacy department.

Experiment: Korean Petit Fours

I then covered the rest of them with chocolate and chilled them.

Experiment: Korean Petit Fours

Didn’t turn out too bad, despite appearances. The chocolate was still very gooey, so next time I’ll put in less butter. The Yuja Cha gives them a Christmas-y flavor. We ate these with our morning coffee for the next few days.

Any other interesting baking ideas?

 

 

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