Well, not so Petit as it turns out...
First time i've made a brown butter anything and i have to say i really liked the cake, nutty, sweet and generally lovely. Vanilla ice cream is an old favourite so that bit was pretty straightforward, but the whole cake freezing business was a nightmare with our tiny freezer! 3 old bags of peas in the bin later, all was well and the delicious chocolate sauce went on the next day.
All in all i think the main thing i did wrong was cut them too large. The picture below shows 4 on a saucer with some strawberries and leftover glazing, but the saicer is really pretty large and the petit fours rather dwarf it! Oh well, something to learn for next time.
The August 2010 Daring Bakers’ 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’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.