Petit four with Banana coconut browned butter pound cake and Pistachio ice-cream

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August  month daring baker challenge was to make petit four or baked Alaska with browned butter pancake and ice cream. I made petit four with browned butter pound cake.

As usual the initial concern that one, because of two reasons, first not much space in freezer, second when I made the ice cream without ice cream maker, and they turn out be sorbet not ice cream, I can feel the ice while having it. My hubby dear told me he doesn’t want to eat ice crystal instead of ice cream, don’t waste your energy and time. Homemade ice cream became a proud member of my doomed projects. So this time I asked Eillen whether I can use store bought ice cream, she agreed. So decide to go ahead with my petit fours. My petit fours look okay, not great I wish they should be more beautiful. But Banana brown butter pound cake tastes awesome. They are going hung around in my kitchen more often. 
Making of browned butter is similar to that of ghee/clarified butter. Only difference is that earlier one is heated less time compared to the later one. In this pound cake entire milk solids are used, normally we strain the milk solids while making the ghee only the filtrate is used rest is discarded. Browned milk solids gives out a nice flavor and aroma to the cake.
I used some agave nectar, brown sugar, coconut and two not so pretty looking bananas. In the Texas heat it was a herculean task to sandwich pound cake with ice cream, they starts melting as soon as leaving the freezer. First time thought I made proper ice cream layer in between the pound cake. Next morning when I opened the freezer I found out that, ice cream is sitting not in the middle but they in the bottom after melting from center. So I did it again, I was able to somehow able to cover with chocolate covering. They turned out be great tasting okay looking petit fours. Here is the recipe.

Print recipe from here
What you need
Brown Butter Pound Cake 

 Unsalted (sweet) butter: 6 tablespoon
Sifted cake flour: 1 ½ cup ( I made cake flour by adding 2 tablespoon corn starch in 1 cup all purpose flour
Baking powder: ¾ teaspoon
Salt: 1/3 teaspoon
Packed light brown sugar: ¼ cup
Agave nectar: 2 tablespoon
Banana: 2 no (Mashed with fork)
Large eggs: 2 no (I used one whole egg and one egg white)
Vanilla extract: ½ teaspoon
Milk: 1/5 cup
Coconut: 1/3 cup (I used freshly grated coconut)

Chocolate Glaze (For the Ice Cream Petit Fours)

Dark chocolate, finely chopped : 4.5 oz ( I used Lindit chocolate)
Heavy cream :1/2 cup
Agave nectar : ¾ tablespoon
Vanilla extract: 1 teaspoon
Ice cream : Pistachio ice cream( I used Häagen-Dazs)

How I made

Preheat the oven to 325°F/160°C and put a rack in the center. Butter and flour a 9”x9” (23cmx23cm) square pan.

Place the butter in a sauce pot over medium heat. Brown the butter until the milk solids are a dark chocolate brown and the butter smells nutty. (Don’t take your eyes off the butter in case it burns.) Pour into a shallow bowl and chill in the freezer until just congealed, 15-30 minutes.

Whisk together cake flour, baking powder, and salt.

Beat the brown butter, light brown sugar, and granulated sugar in an electric mixer until light and fluffy, about 2 minutes. Beat in one egg and one egg white at a time, mixing well, and add milk, vanilla extract and grated coconut and mix everything until combined well.

Stir in the flour mixture at low speed until just combined. Fold in mashed bananas and set aside.

Scrape the batter into the greased and floured 9”x9” (23cmx23cm) square pan. Smooth the top with a rubber spatula and rap the pan on the counter. Bake until golden brown on top and when a toothpick inserted into the center comes out clean, about 25 minutes.

Cool in the pan 10 minutes. Run a knife along the edge and invert right-side-up onto a cooling rack to cool completely.

Assembly Instructions – Ice Cream Petit Fours

Line a 9”x9” (23cmx23cm) pan with plastic wrap, so that no sides of the pan are exposed and so there is some extra plastic wrap hanging off the sides. Spread 1 cup ice cream into the pan. Cover with more plastic wrap and freeze overnight.

Once the brown butter pound cake has completely cooled, level the top with a cake leveler or a serrated knife. Then split the cake in half horizontally to form two thin layers.

Un wrap the frozen ice cream. Flip out onto one of the layers of cake and top with the second layer of cake. Wrap well in plastic wrap and return to the freezer overnight.

Chocolate glaze

Stir the heavy cream and light corn syrup in a small saucepan over medium heat until it comes to a boil. Remove from heat and add the dark chocolate. Let sit 30 seconds, and then stir to completely melt the chocolate. Stir in the vanilla and let cool until tepid before glazing the petit fours.

While the glaze cools, trim ¾” (2cm) off each side of the ice cream cake to leave a perfectly square 7.5” (19cm) ice cream cake. Cut half of the cake into fifteen petit fours of 1.5”x1.5” (4cmx4cm) each. Set aside.

Glaze the petit fours one at a time: place a petit four on a fork and spoon chocolate glaze over it.
Place the petit fours on a parchment-lined baking sheet and return to the freezer for one hour.

Preparation time: Brown Butter Pound Cake – 2 hours (includes cooling time)
Chocolate Glaze – 15 minutes, Assembly of Ice Cream Petit Fours – Ice cream must be frozen overnight, then the cake and ice cream freeze overnight. After dipping, the petit fours freeze for one hour.
Yield: 15 no
Verdict: cake is awesome.
Will you make it again: I will make the cake, not petit fours.


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  1. says

    I bet these were just delicious Swathi! The pound cake does sound like something extra special! I’m impressed that you tackled them anyway in the heat.

  2. says

    I love your combination of flavours! I only read the title and immediately started to drool 😀 The pistachio ice cream and coconut in the dough sound fabulous!