Professional Baker Teaches You How To Make PETITS FOURS!

[@ohyum]

The recipe can be found here: www.foodnetwork.ca/recipe/fondant-glazed-petit-fours/16628/ And don't forget to wash your hands!

[@tessam.5124]

@Oh Yum with Anna Olson, video ended a bit too abrubt. Would have loved to see more of the finished cakes. Very beautiful as usual Anna.

[@user-_-37470]

Oh Yum with Anna Olson and stay 2 m or 6 ft away from other people

[@fatimareyes6384]

Hi Anna Olson I love your recipes from my mother it is eta birthday 🎉🎉🎉🎉🎉🎉🎉🎉❤️❤️❤️❤️❤️❤️❤️❤️

[@ferretgirl013]

The link for the Ingredient Substitution Guide as per your recipe does not work 😞

[@stardustgirl2904]

Are you Canadian? Your accent is coming through 😉

[@DH-qz2so]

..anyone else here, just to watch something pretty and pink and get away from the news for 3 minutes?

[@ohyum]

I'm sure there are. Stay safe, and keep your chin up!

[@knunniek.9304]

Me

[@MarvelousNysa]

This is such a great tutorial thank you! Also, that kitchen is a dream, love how the flour and sugar is so accessible!

[@sherrymorris5564]

Thank you Chef Olson. I made your Petit Four recipe and it was my first time. They turned out pretty good. The cake was absolutely delicious! I look forward to the next opportunity to make more.

[@ashleighjaimaosborne3966]

Lovely tutorial, thank you. Became addicted to Gelson’s Petite Fours in the Palisades California in the mid 90’s. They were excellent. 🇨🇦

[@ft.Pluvi0phile]

Love your content and frequency in posting....also creative of you to choose a marzipan flavour...something new for us to learn and for you to teach

[@ohyum]

One of the guiding principles of this channel is that people should always be learning something new with every video. We've glad you learned something new from this one! :)

[@parisereck]

Just one more question: is it possible to reheat the remaining pouring fondant and use it again? Thanky a lot for your kind attention!

[@nabilakhalig]

Well you don't need to heat it,just put the remaining fondant in closed tupperwear or whatever that similiar,and everytime you wanna use it,just add a little bit of water,and mix it.

[@parisereck]

Thamk you!@@nabilakhalig

[@fionaclaphamhoward5876]

I'm sure that would be possible but the recipe talks about the temperature being quite specific for a good pouring consistency. I think you would need to reheat it to the specified temperature range for a good pouring result.

[@parisereck]

Thank you very much for your attention!

[@vickie5394]

Yes, you can reheat it gently several times. If you overheat, it will lose its gloss.

[@hopefulcynic6556]

Ur kitchen is a treat to the eyes

[@noralex13]

Anna to me you are the best pastry chef in the world . Receive a big hug from Venezuela 🇻🇪

[@ohyum]

Thank you so much!

[@davidkartwright9003]

Even if you don't intend to bake, Anna's warm voice and screen presence is always soothing

[@nutinheretosee]

These petit fours are so pretty! I would prefer that the liquid fondant cover so that you can't see the cake... Do they dry more opaque or should I give a second coat before decorating? I Love, love, love your videos

[@azuregiant9258]

It was as though the video got cut off at the end. How the petit fours dry is exactly what I want to know too. It would be really useful information. The thumbnail image was different to the final result at the end of the video

[@user-tz1fx2fe9g]

@@azuregiant9258 I noticed that.... maybe they do two layers but like she was already decorating so?

[@fionaclaphamhoward5876]

I think the ones in the thumbnail have been glazed twice.

[@midimitrova471]

Most probably the fondant turns opaque once it cools. I would like to find out if so.

[@Shuggies]

Apparently she dislikes questions.. what kind of teacher refuses to answer ... I can't stand stuck up youtubers.

[@MelanieFromCanada]

You are the best at this, ever. You explain everything, including where to look for uncommon ingredients. Thank you from those of us that want to know 'why' and not just 'how'

[@nadiaanwar3576]

I will try must 👍💐 very thanks 😊 Anna 💐😘🌹🌹🌹🌹

[@sharmhaimbaugh4015]

I love your shows! I learned to make perfect creme brulee from you and my family love it when I make it!! Now I'm going to try these too and I'm sure they will a hit as well

[@tonimcclure6546]

I own four of your cookbooks and love them! My grandadughter and I made petit fours. They proved to be a real challenge when we did the glaze. It got to thick and cooled to quickly. Any advise would be appreciated. The Mazipan was yummy and the fondant came our beautiful. Thank you for the you tubes to help me when I don't get the details down by reading. They are so helpful! Blessings this Christmas!!!

[@fehmidanoorani8667]

Not seen before amazing work

[@sandradean6061]

Anna!!! 😮 what a beautiful recipe this is what I do about the marzipan even for my FRUIT CAKE 🍰 👏🏻👏🏻👌👌👌

[@VarshaDV-r2e]

Agar powder 🏋️ 200 grams marzipan 🐋 Unsalted butter 🧍 Granulated sugar 💫 4 eggs 🌊 Cake flour 👍 Bake the cake for about 20-25 minutes 👣 Vegetable shortening 🐻‍❄️ Corn syrup 👸 Glycerin 🧑‍🎨 Icing sugar 🧑‍🚒 Water 👃 Corn syrup 💅 Glycerine ❤️ Almond extract 🦪 Icing sugar 🏜️

[@neoandlykkecat]

I absolutely love marzipan. So sweet and easy to use. Here in Norway marzipan is very popular around Christams and easter. For Christmas we will make little pigs and for easter we will make eggs with or without chocolate. Most norwagians don't like fondant to decorate cakes with. We like to use marzipan. And we will call the cake just marzipan cake. My husband absolutely love marzipan cake.

[@ohyum]

Sounds like you've got a new recipe to try now :)

[@parisereck]

Wooww, amazing! Do you really don't need to leave the rolling fondant overnight in the fridge before using it? That's a revolution! Quite practical.

[@mariamabdullah7030]

Oh lovely pondant looks so sweet lovely pink desert its spectacular and decorative and love to serve as selective deserts thank you my dear Anna for sharing these taste and beautiful fondant especially for this hari raya, waiting for next menu

[@George_Washington_]

fantastic recipes

[@ohyum]

Thank you Mr. President!

[@aguilaa7]

hello anna from venezuela I love your recipe

[@ohyum]

Thank you Nino! We hope all is well!

[@cydkriletich6538]

These look lovely and delicious. Could the first layer of the pour over fondant be left to set and then another layer be poured over that? Not so much for a flavor kick, but more for a thicker visual look to the petit fours. What is the best way to store these, and for how long? Thank you for this recipe and your excellent demonstration. 💝

[@theresachiorazzi4571]

Oh they look so delicious thank you

[@samsardar]

Soft. .very tasty

[@ohyum]

Very tasty indeed! :)

[@moniquecatalina1322]

Omg girl you're hands are blessed see what you do.....love it

[@ohyum]

Thank you Monique!

[@The1royboy]

Hi Anna; always such a pleasure to watch you and your show. Do you have a recipe for pistachio muffins?

[@gladyscamposeco5963]

Thank you very much for the recipe

[@bornjuly2133]

I'll try that in April

[@ohyum]

That sounds like a good time to try a new recipe :)

[@hannahirfan4277]

These look super cute!

[@ohyum]

Thank you!

[@_foodsenter]

Wooow! Amazing 👏🏻💯 they look soo Good 👌🏻👍🏻

[@ohyum]

Thank you so much!

[@d.h.1691]

Is there a way to make the pourable fondant less translucent... and more of a solid consistency?

[@CVenza]

Can someone please explain how to make or where to buy cake and pastry flour? At 1:50 Anna instructs to use cake and pastry flour but, where I am from the stores tell me it is one or the other. I have contacted Sur La Table and Williams Sonoma customer service to see if they know of "cake & pastry" per se; and they claim to have cake flour or pastry flour individually and know of none that are combined.

[@tareka8488]

You can make cake and pastry flour by coming equal parts of both types together, this is pretty unnecessary because the idea is that they are both low protein flours that give a soft texture and nice crumb to desserts, so you can use either one. (I prefer cake flour though)

[@Earthgal063]

C. Venza I had to go in search myself bc I’d never heard of a product that had both combined. And this is gluten free so it will be ultra light, I like that. Here’s where I found a link to order if u like 😊 www.glutenfreeheaven.com/collections/flour-blends

[@lucretiaaffonso9591]

great recipe i love it!

[@ohyum]

Thank you Lucretia!

[@creativeladyplus]

Thank you for sharing!!!! Blessings

[@noreenfuentes-scott7650]

Great presentation!!! Great marzipan cake recipe. Can't wait to try. Is It okay to double pour the liquid fondant to eliminate the transparent sides?

[@AussieAngeS]

I love these they’re so cute 😍 I e only ever tried petit fours once from a store and they’re so tasty. Yours are adorable Anna! Congratulations on hitting 600k I’m so happy and proud of you ❤️

[@ohyum]

Thank you so much Angie! You are definitely a part of the success we have had. :)

[@alimechri8258]

a work of perfection

[@ohyum]

Thank you Ali!

[@alimechri8258]

@@ohyum you're welcome . i really like you and your recipes and i really hope you hit 1 million subscribers

[@MirNasimTabassum]

I love these little pink petit fours. Thank you very much for wonderful recipe. ❤️

[@ohyum]

You're welcome, and thank you so much for watching!

[@MirNasimTabassum]

@@ohyum Thank you so much madam. Have a nice day 😊 ❤️.

[@zakichandra8726]

Love you, Anna 😍😍😍

[@ohyum]

Thank you so much Zaki! :)

[@mariamabdullah7030]

Umm yummy the gem really appetizing make peoples mouth watery and me feeling hungry

[@sarikagupta6379]

Adore you Anna🥰. you and the way you teach/explain and all that fondant is giving me a sugar rush.Keep baking and posting 🌸

[@ohyum]

We've got plenty of more content coming your way, never fear!

[@favoriteeats3427]

Ana you rock!!!

[@ohyum]

No, you rock!! :)

[@thehouseofjaya]

“You know that I’m a butter girl” That’s just so cute lol

[@alisonmudd9849]

Thankyou for another wonderful video Anna...This is perfect for Easter.

[@junahsotto765]

Hello Anna..your shows make me smile every time I watched this,love your serinity in everything that you do..Makes me inspired.Thank you so much Anna💖💖💖

[@ohyum]

Thank you for your continued support Junah!

[@junahsotto765]

@@ohyum You're always welcome Anna

[@mitrakh7914]

Dear Anna could we use it for covering the cakes i mean the pouring fondont. Thanks for you lovely recepies 🥰

[@DanielaLima-mx6sb]

Muito fofo esse petit four 😍😍😍 Por favor, coloque a receita em português ou espanhol!

[@temzenith]

Amazing and easy recipe 👏💖

[@ohyum]

Thank you Tem!

[@gaby_santana]

There's s amazing white chocolat foundant ....I wish learn to do, Anna 😚😚😚

[@ohyum]

You just need to practice!

[@mercedesguadalupemendozamo4249]

Como siempre buenísimas recetas saludos desde México 🇲🇽

[@kimthunguyenhoang6719]

I’ve tried and it was succulent,my family fall in love with it Thank u for sharing the recipe❤️

[@ohyum]

Great to hear, thank you!

[@sangerishi]

Hi Anna,🙂🙂😍 no words to explain.. You are really great.. I loved this.. Thank you..

[@ohyum]

Thank you so much!

[@sandramolina6949]

Woooww!! Que bonitos y deliciosos!!!

[@beautybeads7285]

One of my childhood favorites.

[@swatiyellanki5814]

Its awesome, what is the substitute of marzipan cake and glycerine and vegetable shortening mean oil?

[@yummycakes4422]

Thank you for sharing your talent Can I use Chinese agar agar powder? Or can I use gelatine powder Waiting for your reply

[@ardemisaguirre8088]

Très glamour 😍💐

[@ohyum]

Merci!

[@whimsicallywhimsywhimsical363]

Hello Anna, I absolutely love ❤️ your delicious channel. I really appreciate how easy your recipes are. I’m a new subscriber. Thank you!

[@rehanaraza5018]

Hii anna.. Please can u give any substitute of agar agar..??

[@foechicken8023]

Very nice. If you made them square you would have no waste and John Cannell at the preppy kitchen has a good video on these too.

[@barnikaroynath1772]

Perfection 😍😍😍😍

[@ohyum]

That's very kind of you, thank you!

[@vnbestfood1267]

I have to go the kitchen and bake this cake right away, look very delicious

[@ohyum]

It truly is delicous!

[@planmoneywiseway-sapnaroy5133]

I love all your recipes all the different varieties of cakes . Request if you can show your version of Churros

[@saidsujaa9419]

I love the recipe my advice to cut them into squares to save the cake ,make a lot and don’t waist any!

[@jupiterium]

i’ve been watching you bake since i was 7. i’m 14 now 😔💓

[@janetjoseph2716]

Anna can explain what is cake and pastry flour. Thank you

[@RT-ne3fd]

could you tell me what brand oven you have there. I need to purchase one soon and really like yours

[@thefriesenkitchen4474]

So neat 🌸

[@ohyum]

Thank you!

[@khadijaennasseri7160]

As usual good 👍

[@ohyum]

Thank you!

[@Frau_Lustig]

Hallo Anna, vielen Dank für diese tolle Anleitung. Kann ich wenn die Glasur getrocknet ist, sie noch einmal mit Glasur bestreichen ?? ich möchte, dass die Glasur blickdicht ist. Oder was würdest du vorschlagen ?? Danke für deine Antwort.☺ Weihnachten ist jetzt vorbei, also wünsche ich dir ein erfolgreiches Neues Jahr 2025. Liebe Grüße Barbara🥳

[@cathy5419]

You make this look so simple. I am anxious to try to make petit fours and I'm researching many recipes before I attempt them. I was wondering if this recipe tastes as nice as they look? I have always heard that fondant does not have a pleasing taste unless you use the marshmallow recipe. I've had that and it is tasty. But what about the pouring fondant? Is it tasty?

[@MarvelousNysa]

If you're nervous about the taste of the fondant, you could also try marshmallow fondant! You can make it by heating marshmallows and then adding to the melted marshmallows ( I forget all the steps but I found tutorials here on youtube). It tastes pretty good and you don't need glycerin or agar. Admittedly it's a bit messy but pretty tasty

[@AmisCooking]

Beautiful cakes 😍👌👍

[@ohyum]

Thank you Ami!

[@KathrynRoberts60]

This is the first set of Petit fours I have seen with such an opaque icing

[@bjmoreland6210]

Recipe links don’t work. Error message with both

[@matildaranjani3946]

very good .I ❤ cooking ...🎉❤

[@lenisramirezluna1388]

Hola Anna me encantan tus recetas como consigo esta receta en español

[@meep2576]

I love marzipan ❤️

[@mitchblack2008]

How do you prevent the pour fondant from being translucent like at the end of the video?

[@linfordamara9373]

Hi Anna, Thank you for sharing all your recipes. So kind of you. Please can you come up with something for Easter. Like Easter eggs or chocolate Easter eggs. God bless

[@matijesus1362]

Anna please show fue recipe of your candied Orange peel with chocolate

[@TatianaBerkoh]

Yummy, Yummy 😍😍😋😋

[@EmmTASTY]

Looks delicious! 🥰

[@ohyum]

Thank you!

[@Stephdk-k4x]

Will gum arabic work the same way as Agar agar? Also can I use glucose as I don't get corn syrup in my country.

[@afifarouane2934]

This cake is algerian😃🇩🇿we used to serve it in great wedding as first sweet it was pink like that in 70 and 80’s but unfortunatly it disappear because of others modern cakes🇩🇿🇩🇿👍🏼

[@thanhtrungbynight]

Home-made fondant. How beautiful!

[@ohyum]

Very beautiful Trung! :)

[@barbaraholt3971]

Is marzipan and almond paste the same?

[@bodytrainer1crane730]

So cute!

[@bohemiandream590]

I love this but honestly I’m more fascinated with your drawers, ah man if only I had a kitchen such as thing

[@rehanaraza5018]

Hii anna. Is there any substitute of agar agar?? Cause we dont get it easily in my country..

[@alisonlee7944]

They are so beautiful Anna, 😍😍 thank you for sharing the recipe, always look forward to more new recipes. 🙏😍😍😍

[@ohyum]

Thank you Alison!

[@shaheedakhan6718]

I love to look at everything that you make. Muchlv Aunty Sha South Africa

[@ohyum]

Thank you Shaheeda! Hopefully you try making some of the recipes as well!

[@judihopewell2499]

Make a trifle base with the scraps

[@gillianesquilant4091]

Hello Anna. Love your baking and recipes thank you and al the videos, recipes and ideas you post here on KZbin. I am very interested in your stainless steel container you stored your blue Agar in, what is its name and where can I obtain some from, please?

[@antoniajagodic]

This dessert is so nice looking ❤️

[@ohyum]

Thank you!

[@andreaalexander2912]

Is Agar powder (is that what you used?) and glycerin good for kids to eat? Me and my mom are scared to eat or make this without confirmation so please reply ASAP

[@AnaVargas-mg3hv]

Me encantan las recetas de Anna pero nunca las preparo porque no las traducen al español plizzz🙏

[@marthabeckford5414]

Do you have the rolled fondant recipe please?

[@marthabeckford5414]

Found it.

[@nathaliemandine2984]

Hello, I love this recipe but for some reason when I click on the recipe link I get an error code. Could be because I'm in the US? Not sure but would you happen to have a different link? Or is there something I'm doing wrong?