ice cream petit fours

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”.


The petit fours are made in several steps. First I made a batch of delicious, creamy, vanilla ice cream. When it was almost frozen I transferred it to my 9" x 9" baking pan, the same one I was planning to make the cake in. The next day, when the ice cream was a solid square-based cuboid, I removed it from the pan and wrapped it to keep frozen.

Then I used the pan to make a browned butter pound cake. When it was cool, I sliced it horizontally into two layers, and sandwiched the unwrapped ice cream between them. Then I wrapped it all up again and returned it to the freezer.

Finally, I made the chocolate ganache glaze. Ant helped me cut up the by now very frozen layer cake, and I painted on the glaze and let it set in the freezer one last time. We enjoyed a couple of petit fours right away and froze the rest to share with friends.


As you may have gathered, I found this to be a lengthy challenge; I suppose that is partly the point of joining a group that helps you try new things. And the process fascinated me. But I doubt I will attempt the whole recipe again, unless I am asked to cater a wedding, or something! The ice cream was delicious, and I would make it again for a company dessert. And the pound cake was also very tasty and I can imagine making it again as well. The browned butter made it very tasty indeed.