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Old 08-29-2006, 09:41 AM   #1
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Doberge Petit Fours

I would like to make doberge petit fours for a special occasion. Have any of you done this? If so, how many layers did you use and did you bake the layers individually? Also, how far in advance of the event can these be made and be refrigerated without affecting the quality of the product?

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Old 08-29-2006, 11:39 AM   #2
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Old 08-29-2006, 11:48 AM   #3
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I have never made them but I think the "correct" number of layers is 9 for doberge. To make them small enough I think you would need a stable cake and a SHARP knife if you are doing 9 layers, to get them thin enough for delicate petit fours
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