No such luck. I thinned it with sugar syrup as I'd read, positioned my hand just as I see in Porschen's step by step photos. Argh...so frustrating and I hate to waste good ingredients. I had been so sure these were going to work out this time that I'd even made homemade marzipan for the tops. (totally yummy and not hard at all to do, by the way) So I finally decided to use rolled fondant to cover - that has been what I've seen all over the web so I figure there must be a reason why everyone is doing it.
This morning, after a good run, I decided to give it another go. This time I thinned down the fondant quite a bit more than I had the night before, using the rest of the sugar syrup.
both types of petit fours
One of the reasons I keep going back and trying to get this poured fondant to work is that I love, love, love the texture of it. Because the fondant is cooked to the soft ball stage, the finished product has a wonderful 'chewiness' to it. I also believe that dipping is faster than covering and these are already enough work as is. There is still work to do, they have more of a matte finish and from all I've read, the finish should be shiny.
Yes these are INCREDIBLY sweet. Next batch I will make them smaller, but they are supposed to be a real 'once in a blue moon' treat. I am thinking of using something tart in place of the raspberry jam to try and balance them, but please don't expect if you try these that they are anything other than pure sugar. Definitely not an every day dessert.
Stay tuned, I plan to make these again and document the steps. At that time I will post all the recipes as well.
I have so many of these now from this batch.....what the hell am I going to do with them????