I recently had the pleasure of visiting Louisville, Kentucky for a conference. When I think of Louisville, I think of Southern hospitality, the Kentucky Derby and Churchill Downs, and of course … Kentucky Bourbon. Those Kentucky-ites love their bourbon and use it in every kind of food imaginable. One of the all time favorites is the famous Bourbon Ball, a confection with chocolate, pecans and a powerful bourbon punch. With this in mind, I came up with my twist on that theme for the August 2010 Daring Bakers’ challenge, Kentucky Bourbon Ball Petit Fours – Bourbon Pecan Ice Cream sandwiched between layers of Brown Butter Poundcake, enrobed in a dark chocolate glaze.
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 coevent 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 Alasa or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.
Assembling the Petit Fours
Line a 9″x9″ pan with plastic wrap. Allow extra so that no sides of the pan are exposed and there is plenty hanging over the sides. Spread 3 cups of the ice cream evenly into the pan. Cover with plastic wrap and freeze for several hours.
Once the brown butter pound cake has cooled completely, cut the cake in half horizontally with a serrated knife to form two thin layers.
Unwrap the frozen ice cream. Flip it out onto one of the cake layers and top it with the second cake layer. Wrap well in plastic wrap and return to the freezer overnight.
Trim 3/4″ off of each side of the cake to leave a perfectly square 7 1/2″ ice cream cake.
Cut the cake into twenty five petit fours, each 1-1/2″ x 1-1/2″.
To glaze the petit fours, place the petit fours on top of a cooling rack over a baking sheet. Spoon the chocolate glaze evenly over each petit four.
If the glaze starts to thicken too much, heat it in the microwave for 20 seconds and stir well.
Place the baking sheet in the freezer for an hour.