Cherry Wine Petit Fours

I like to give valentines.  Little hearts and candy necklaces and pink…oooh the pink.  Valentines day though…eh…I don’t put too much stock in it.  My man and I, we didn’t get to spend Valentines day together at the beginning, we were always working on Valentines day, and we are in theatre, so that meant 18 hours days and getting home at 2am, so we would plan “Romantic Day” a completely random day that we would do go out and be romantic; including, but not limited to fancy dinner, flowers, chocolate and silly stuffed animals, but most importantly–hours of time to devote entirely to each other.  I like this way, it makes everything more special and personal.

So I Like to bring out Valentines Pastries In March, in June even in August–whenever my heart says it is time for a little extra, for friends, family and boyfriends alike.  And so I give you delicious Cherry Wine Petit Fours!

Here is how to make these delicious little romantic cakes!  Go make them for all your loved one and surprise them with something special and love-ly on a non-mandated non-pink, regular ol’ day.

Sheet Genoise

Makes enough batter for one 10 by 15 1/2 by 1/2 inch sheet.

1 Tablespoon unsalted butter, melted
1/2 cup plus 1 tablespoon sifted cake flour
1/2 cup plus 1 tablespoon sugar
1/8 teaspoon salt
3 large eggs, at room temperature
2 large egg yolks, at room temperature
1 teaspoon pure vanilla extract

Pour the melted butter into a 1-quart bowl; set aside.
Put the flour, 1 tablespoon of the sugar, and the salt into a sieve and sift the ingredients onto a piece of waxed paper, set aside.
Put the eggs, yolks, and the remaining sugar into the bowl of a heavy-duty mixer.  Whip together at medium speed until it is airy, pale and tripled in volume, like a soft whipped cream, NOT too stiff.  You will know the eggs are whipped properly when you lift the whisk and the mixture falls back into the bowl in a ribbon that rests on the surface for about 10 seconds before sinking back into the mixture.
Pour in the vanilla extract during the last moments of whipping.
Detach the bowl from the mixer.  Sprinkle about one third of the sifted flour mixture over the batter.  Fold in the flour with a rubber spatula, stopping as soon as the flour is incorporated.  Fold in the rest of the flour in two more additions.  You want to do this in batches so that the flour doesn’t sink to the bottom and create the wrong texture.

Gently spoon about 1 cup of the batter into the bowl with the melted and fold it in with the rubber spatula.  Fold this mixture into the batter.  The batter will be super super fragile at this point, so fold gingerly.
The batter must be baked immediately.

You can choose to soak and layer your cake with whatever you like, I chose red wine-a really nice cabernet, I also mixed that wine with some cherry preserves and used that as a filling.  For the glaze I used white chocolate tinted pink.

My only words of advice for making these cakes are these: Practice your glazing.  Dear Lord is it hard, I haven’t cursed at food I was baking that much since I was learning make souffles!  So Practice your glazing, make something yummy, and if all else fails, make sure you reserve some alcohol to drown your baking woes–there ain’t nothing a good glass of wine can’t fix!


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