use real butter

Last week we spent a lot of time making frozen desserts and then wrapping them in plastic, labeling them, and popping them in the freezer. We all went home empty-handed and I’m sure Jeremy wasn’t the only one looking at the empty tupperware container with sad puppy dog eyes. To make up for that, we had a veritable overload of cakes/desserts to take home tonight. I filled my cooler and then some – racing up the canyon in the hopes that things wouldn’t melt and start running together.

We first unmolded the frozens, decorated them, and returned them to the freezers. Then we began making petits fours. I think my general concept of a petit four was always a small bite-sized layered cake covered in frosting. A petit four is actually any confection that you can eat in one or two bites. Each team would make one filling and roll out their pâte sucrée for the shells. I wasn’t allowed to make the buttercream or mousse because I had done those techniques last week. So I picked pastry cream, which everyone seemed to shy away from because it’s hard to do well.

**Jump for more butter**