Daring Baker's August Challenge - Petit Fours with Brown Butter Pound Cake

The Daring Baker's Challenge for the month of August was hosted by Elissa of 17 and Baking. We were required to make a brown butter pound cake, an icecream and then use them to make either Ice Cream Petit Fours or Baked Alaska. Due to shortage of time, I decided to make brown butter pound cake and then Petit fours from only the cake while having store bought icecreams on the side:)





Brown Butter Pound Cake

Ingredients:
8 and 1/2 table spoons Unsalted sweet butter
1 cup sifted cake flour (not self rising, sift before measuring. use two table spoon of corn starch + 14 tablespoon of all purpose flour)
1/2 tsp baking powder
1/4 tsp salt
1/4 cup light brown sugar
1/6 cup granulated sugar
2 large eggs
1/4 tsp pure vanilla extract

- Place butter in a 10# steel skillet over medium heat. Add butter and let it melt until the milk solids are dark chocolate brown and the butter smells nutty. Be careful to constantly observe the butter and not over burnt it.
- Pour the butter into a bowl (don't include the milk solids) and put it in the freezer until just congealed (or about to solidify). It will take about 20-30 minutes.
- Preheat the oven to 325 F
- Whisk together cake flour, baking powder, and salt
- Beat brown butter, light brown sugar, and granulated sugar in an electric mixture until light and fluffy, about 2 minutes. Beat in the eggs one at a time, mixing well, and then the vanilla extract.
- Stir in flour mixture and mix gently
- Grease a 9X4 not-stick pan and transfer the batter into the pan. Smooth the top with a rubber spatula. Bake until golden brown on top and when toothpick inserted into the center comes out clean, about 25 minutes
- Cool the pan for 10 minutes. Run a knife along the edge and invert with right side up onto a cooling rack to cool completely
- Level the top of the pound cake with a serrated knife or with a cake leveler and cut the side off to make all the sides even.
- Cut the pound cake into 1.5#X1.5# pieces




Chocolate Glaze

4.5 ounces (125 gm) dark chocolate, finely chopped
1/2 cup heavy cream
3/4 tablespoon light corn syrup (or honey)
1 teaspoon vanilla extract

- Stir the heavy cream and honey in a small saucepan over medium heat until it comes to a boil
- Remove from heat and add the dark chocolate. Let sit for 30 seconds. and then stir to completely melt the chocolate
- Stir in the vanilla extract and let cool until tepid before glazing the petit fours


Petit Fours


- Glaze the petit fours one at a time. Place a petit four on a fork and spoon chocolate glaze over it
- Place the petit fours on a parchment-lined baking sheet and place in the freezer for 1 hour.
- Enjoy them alone or with icecream on the side :)

Thanks Elissa for the wonderful Challenge and good luck with your college.