Category Archives: petit four

Soft Balls for the Superbowl;-)

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Filed under Cakes, dessert, mini muffin, petit four, Recipe with Demarle Cookware, What's Up in Cecile's Kitchen

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To keep with the news, why not make soft balls for the Superbowl:-)

I am just kidding. But since this year Superbowl is all about soft and spongy balls, we decided to bring this time not a Super Bowl cake, but molten chocolate mini cakes.

Ingredients for 40 mini footballs:

  • 5 eggs
  • 2 sticks of unsalted butter
  • 8 oz of good quality chocolate ( ghiradhelli)
  • 1/2 cup of sugar
  • icing of your choice to make the lines on the cheese
  1. Place the chocolate and the butter in a small bowl and microwave it for 90 seconds. IMG_1078
  2. Meanwhile, beat the sugar and the eggs together a few strokes ( enough so you will not see the sugar any more.)IMG_1077
  3. Mix the butter and the chocolate chips so that it will look like syrup. IMG_1079
  4. Pour the chocolate mixture into the egg mixture and stir. IMG_1080
  5. At first it will be very liquid, but as you stir, it will become thicker and looks like goo. IMG_1081
  6. Pour the mixture into the mold of your choice. I chose the quenelle mold, but you can use the mini muffin mold. IMG_1083
  7. If you choose this mold, cook the cakes for 5 minutes for 400. IMG_1085
  8. Let the cakes cool completely in the mold until they are cold. IMG_1087
  9. Unmold them, and decorate them as you wish. I chose brown icing to make the lace of the balls. IMG_1089Enjoy!!!

Soft SuperBowls

  • Servings: 10-20 people
  • Difficulty: Super Easy
  • Print

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Ingredients for 40 mini footballs:

  • 5 eggs
  • 2 sticks of unsalted butter
  • 8 oz of good quality chocolate ( ghiradhelli)
  • 1/2 cup of sugar
  • icing of your choice to make the lines on the cheese
  1. Place the chocolate and the butter in a small bowl and microwave it for 90 seconds.
  2. Meanwhile, beat the sugar and the eggs together a few strokes ( enough so you will not see the sugar any more.)
  3. Mix the butter and the chocolate chips so that it will look like syrup.
  4. Pour the chocolate mixture into the egg mixture and stir.
  5. At first it will be very liquid, but as you stir, it will become thicker and looks like goo.
  6. Pour the mixture into the mold of your choice. I chose the quenelle mold, but you can use the mini muffin mold.
  7. If you choose this mold, cook the cakes for 5 minutes for 400.
  8. Let the cakes cool completely in the mold until they are cold.
  9. Unmold them, and decorate them as you wish. I chose brown icing to make the lace of the balls.Enjoy!!!

Bon Appetit and Happy Cooking!!!

If you like what you read or see, please share;-) Merci beaucoup!!!

Capuccino Cupcakes

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Filed under chocolate/ candy, Creams and Puddings, dessert, Fleximolds, loaf mold, mini muffin, petit four, Recipe with Demarle Cookware, tartlets, Tarts and Pies, What's Up in Cecile's Kitchen

photo 5

Any excuse to play in my kitchen is a great excuse. A few days ago, someone asked me how to bake perfectly round cups using sugar cookies or regular cookies. I had used them many times to make fun treats, but had never really tried to use them and bake them empty so I thought to give it another try. Well, as a result I was left with an array of empty shells to work with. Being a fan of chocolate, and coffee I decided to make those cute yummy treats. I hope that you will enjoy them. Plus, they are a fun treat to make with children. Easy, Mess free and Yummy!!!

Ingredients for 24 mini cupcakes:

  • 1 pre-baked sugar cookie dough ( i don’t have any preference, I used Pillsbury)
  • 1/2 cup of heavy cream
  • 4 oz. of bittersweet chocolate chips
  • 2 tbsp of sugar ( optional – i don’t because i like dark chocolate but those of you who may like  sweet desserts, i would)
  • 1 tbsp of coffee granule
  • 1/2 cup of heavy cream for the whipped cream
  • 2 tbsp of mascarpone or cream cheese at room temperature.
  • a few coffee beans for decoration.
  1. Turn the oven to 400. Place the mini cupcake tray on the medium perforated sheet and place a cookie square in each hole.photo 2
  2. Cook the cookies 10 minutes.photo 3
  3. Remove the pan from the oven, and with a shot glass ( i hope that you have one, or the back of a large spoon), press the dough down to make a well.photo 4
  4. Place the cookies back in the oven and cook for another 3-5 minutes ( it will depend on your oven).photo 5
  5. Let them cool completely and prepare the filling.photo 2
  6. Place the chocolate chips, sugar and coffee in a bowl and set aside.
  7. Place 1/2 cup of heavy cream in a small bowl and cook for 1 minute or until it is hot.
  8. Pour the cream over the chocolate mixture and let it set for 1 minute to let the chips  melt.
  9. Stir until you have a very liquid mixture free of lumps. Place it in the fridge to cool.
  10. Meanwhile prepare the whipped cream. We are adding the mascarpone cheese so that the whipped cream will not fall.
  11. Place the cream and the cheese into a small bowl and whip until you have stiff peaks.
  12. Remove the chocolate mixture from  the fridge, place it in a kitchen mixer and whip it until you have  a fluffy mousse.
  13. Place the chocolate whipped ganache into a ziploc bag, or pastry bag and fill each cup to half.photo 3
  14. Then, fill another ziploc bag with whipped cream and pipe the cream on top of the chocolate.photo 4
  15. Decorate with coffee beans. C’est tout!!!photo

Bon Appetit and Happy Cooking!!!