db: Brown Butter 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”.

I have mixed feeling about this challenge. I loved the brown butter pound cake, but not so much the actual petit fours. I used strawberry ice cream using a vanilla base and adding a fruit puree at the end – AMAZING! I also didn’t completely cover the cakes because I felt like the chocolate was a little too strong and I didn’t want it to overtake the pound cake flavor. Enjoy the pictures!

A lovely bowl of brown butter

I spread ice cream in the middle to make the petit fours.

I love the frost on the raspberry!

Please admire my new hand painted Chinese cups and saucers!


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Filed under Cakes, Chocolate, Daring Bakers

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