Petit Fours | Professional Patisserie Recipe - Puratos

Ingredients

Method

Using a planetary mixer & beater mix the Satin Crème Cake Banana Mix, egg, oil & water.
Mix for 2 mins on a slow speed, scrape down. Mix for 3 mins medium.
Do the same with Satin Crème Cake Toffee Mix.
Deposit the 2 batters together into lined trays or tins depending on the desired size.
Bake at 160°C until firm to the touch.
Cut into cubes when cool; top each cube with Deli Caramel.
Combine the yellow icing ingredients, heat to 50°C.
Combine the caramel icing ingredients heat to 50°C.
Enrobe the cakes with yellow icing & spin immediately with caramel icing.

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