{"id":4411,"date":"2010-08-27T07:16:12","date_gmt":"2010-08-27T13:16:12","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4411"},"modified":"2010-08-27T07:16:12","modified_gmt":"2010-08-27T13:16:12","slug":"daring-bakers-ice-cream-petit-fours","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2010\/08\/27\/daring-bakers-ice-cream-petit-fours\/","title":{"rendered":"Daring Bakers: Ice Cream Petit Fours"},"content":{"rendered":"

\"\"<\/a>This challenge sure snuck up on me…like many other Daring Bakers challenges of the past. \u00a0Thankfully I remembered enough in advance to get this dessert completed in time! \u00a0We had an option this month to complete one or both of these desserts; ice cream petit fours and baked Alaska. \u00a0One day I will try baked Alaska, but I chose to make the petit fours only.<\/p>\n

The August 2010 Daring Bakers\u2019 challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa\u2019s challenge were Gourmet magazine and David Lebovitz\u2019s \u201cThe Perfect Scoop\u201d.<\/p>\n

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There are a few components to this dessert. \u00a0You must make ice cream, brown butter pound cake and some kind of glaze for the petit fours. \u00a0I chose a strawberry ice cream and used the pound cake and chocolate glaze recipes from the challenge. \u00a0The ice cream recipe makes quite a bit. \u00a0I had to freeze it in two batches in the ice cream maker since it wouldn’t fit in all at once.<\/p>\n

The pound cake is easy and so very delicious. \u00a0The petit fours require two even, flat, level cakes so I had a nice top layer to snack on. \u00a0Ginger also tried a bit from the kitchen floor and continued to give me those big puppy eyes the rest of the night in search of more little bits…which I gave her. \u00a0If I give in this quickly to a dog, there’s no telling what a pushover I’ll be with our baby. \u00a0The cake is dense, sweet and buttery. \u00a0There is nothing quite like brown butter. \u00a0It might be one of my favorite things.<\/p>\n

Since you have to layer the ice cream between the cake layers, give yourself enough time in between all the freezing. \u00a0All the layering, cutting and glazing will be easier if the ice cream and cake are frozen solid. \u00a0I froze the cut up petit fours for about 6 hours, and even when I was covering the cakes in chocolate glaze I had to stop after half of the them were done because the ice cream started to get too soft. \u00a0Time and the freezer are your friends. \u00a0The heat of August, however, is not.<\/p>\n

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Now to the fun part. \u00a0Time to eat these lovely little treats. \u00a0The chocolate was not quite solid after 2 hours in the freezer, but it was hard enough to photograph and soft enough to eat. \u00a0My layer of ice cream was thicker than it should have been, so it kind of oozed out the sides when I cut into the petit four, but it still tasted spectacular. \u00a0I liked the combination of bitter-sweet chocolate, fruity ice cream, and rich, buttery cake. \u00a0The cake tastes best when it’s not frozen solid, but the ice cream melts pretty quickly. \u00a0So, let these sit for a few minutes out of the freezer before enjoying them, but don’t leave them for too long.<\/p>\n

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Here is the brown butter pound cake recipe, the recipe for the chocolate glaze, and the strawberry ice cream recipe which is pretty great. \u00a0If you have any strawberries that need to be put to good use I highly recommend you try this one out.<\/p>\n

Brown Butter Pound Cake<\/strong><\/h6>\n

Ingredients<\/p>\n