Rose Kentish Kitchen: Petits Fours

Monday 18 October 2010

Petits Fours

Called financier in France and friand in Australia, these lovely little cakes are so tasty and are my new favorite cake to bake. (The french name apparently either derives from the traditional gold bar shaped tin used to bake them in or that they first became popular in the financial district of Paris)

The cake base is made up of almonds, egg whites, melted butter, icing sugar and a tiny bit of flour and it makes them so amazingly light and moist. They can be made any size, but I have made them bite sized portions to add to my list of sweet canapes. I found the recipe here.

In this batch I have popped just one fresh raspberry in the centre of each before baking but lots of different fruit works very well too. The lovely boys at Federation Coffee make amazing blueberry ones... well worth a visit to Brixton market for a sample!

2 comments:

Anonymous20 October 2010 at 13:45
recipe please
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Rose Kentish Kitchen20 October 2010 at 21:38
as requested; just follow the link. enjoy
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How It Began

I started out cooking at a very early age. My parents are both very accomplished in the kitchen; my mother is master of pastries, cakes and desserts and my father (although he could ruin even a simple trifle) is a real savory gourmet. At every possible opportunity I shadowed them in the kitchen, helping stir mixtures, taste sauces and plan menues. It was a real moment of achievement when, at the age of 9 my dad let me make and season the gravy for the Sunday lunch.
My very first job was at a French restaurant in my local town. Every saturday I peeled the langoustines and helped prep salads before being pot-wash for the evening. The close environment, the heat, the freshly prepared dishes so beautifully presented, and the colourful language used by Fabrice, (owner and head chef now running this restaurant and hotel in the south of france), was both exciting and intense. I loved being a part of that machine.
Since then I have worked in many restaurants both front and back of house, from chef to barmaid. Having completed my degree in opera and vocal studies I moved to Florence for a month to continue my singing and stayed two years. Working in local Italian kitchens and bars I immersed myself in the Italian passion for food. Their appetite for fresh, local, seasonal produce and simple, uncomplicated dishes really inspired me and forms a huge part of the way I cook today.

The Catering

It had long been my desire to start catering privately for people in their own homes so two years ago I set up my own catering company.

Based primarily in London and Oxfordshire I provide fine food for canapé & bowl food receptions, large party buffets, gourmet barbecues, weddings, private dinner parties

wine & food tasting events

Each event uses seasonal and ethically sourced ingredients. I work closely with customers when devising menus to make sure I offer a unique and bespoke service, as well as organising all waiting staff and equipment hire.

Working in collaboration with Jack Chaddock, of MARC Fine Wines I am also able to offer a wine matching service.

For more information about the catering including menu options, canape lists, testimonials, and online inquiry forms please visit my website www.rosekentishkitchen.com. Alternatively please email me at rosekentish@gmail.com.