Petit Tuxedo Square - Petits Fours

This is a delicious French pastry square- made on a sugar dough crust. It is topped with a coconut macaroon and then a layer of chocolate brownie. Top is garnished with buttercream and chocolate fondant.

Category:
Petits Fours

Serving Size:
32 Pieces

Difficulty Level:
Advanced

Photo Gallery:
No

Storage Factor:
+2 Days

| Tuxedo Square |

Ingredients Required: Tuxedo Square

	Ingredient	Quantity
1.	9" x 12" Tart Shell	1 - Pre baked (10 ounces)
2.	Flaked sweetened Coconut	14 ounces
3.	Granulated Sugar	5 ounces
4.	Flour	1-1/2 ounce
5.	Egg Whites - Fresh	4
6.	Salt	1 teaspoon
7.	Granulated Sugar	7 ounces
8.	Un-salted Butter	2 ounces (melted)
9.	Egg Yolks - Fresh	4
10.	Flour - All purpose	5 ounces
11.	Powdered Cocoa	3 ounces
12.	Baking Powder	1 teaspoon
13.	Salt	1/2 teaspoon
14.	Milk - Fresh	4 ounces
15.	Buttercream	4 ounces
16.	Chocolate Fondant	4 ounces

Preparation Instructions: Tuxedo Square

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Process	Instructions
1. Prepare	Line a 9 x12 x 2 cake pan with a sheet of parchment paper that will cover the bottom. Set aside for now. On a flour dusted board roll out a 10 ounce piece of chilled Pate Sucre. Size it to cover the bottom of the pan. Using the pan as a guide, set it on top of the rolled out dough. Trim the edges even with the bottom of the pan. Now, remove the paper from the pan and lay it flat on your work table. Slide the sheet of sugar dough over onto it. Pick up the paper and carefully return it to the bottom of the 9 x 12 pan. Using a fork, prick it all over to allow steam to escape while baking. Bake in a preheated oven at 325°(F) until lightly browned.
2. Filling	In a mixing bowl, combine together the coconut, sugar, flour, salt. Then add the egg whites. Mix until smooth and free of any lumps.
3. Bake	Spread the filling Evenly onto the pre baked shell, and continue baking 30 to 40 minutes, until the coconut is starting to turn golden brown around the edges. Remove from oven and cool.
4. Filling	In the mixing bowl, mix the melted butter with the sugar until smooth, adding the egg yolks. Into this mixture sift the dry ingredients and add the milk. Mix until smooth
5. Bake	Spread the filling Evenly onto the coconut layer, and continue baking 20 to 30 minutes, until the brownie is done. Remove from oven and cool. Freeze for a couple hours.
4. Trim	Turn the cake out of the pan onto a cutting board. Remove the paper, peeling it away from the baked crust. Face up now, and using a long sharp knife trim a small amount away from all four edges of the baked pastry. Remove the scrap.
6. Cut	Cut long ways into 4 strips. Cut the strips into 8 pieces.
7. Garnish	Using a pastry bag fitted with a small star tip, make a buttercream shell border to enclose all four sides of the top. Warm the fondant on a Bain Marie until it is 110°(F) then using a pastry bag fitted with a small round tip, fill the inside area of the shell border with the liquid fondant.
Additional Comments:	Do not over heat fondant. Thin with syrup to obtain the proper fluid consistency. It should flow freely onto the top area of each cake. Flavor is best served at room temperature.