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Petits Fours

Petits Fours are bite-sized masterpieces of confectionery art, embodying elegance and indulgence in every morsel. These delicate French treats, ranging from dainty cakes to luxurious pastries, captivate with their vibrant flavors, intricate designs, and irresistible charm. Perfect for celebrations or moments of pure delight, Petits Fours transform simple indulgence into an unforgettable experience, leaving a lasting impression of sweetness and sophistication.
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Prep Time 30 minutes
Cook Time 15 minutes
45 minutes
Total Time 1 hour 30 minutes
Course Dessert, Snack
Cuisine French
Servings 8 people
Calories 112 kcal

Equipment

  • 1 Baking Sheet For baking the sponge or cake base.
  • 1 Parchment Paper To line the baking sheet and prevent sticking.
  • 1 Offset Spatula For spreading layers evenly and smoothly.
  • 1 Serrated Knife To cut the cake into neat, even pieces.
  • 1 Cooling rack To cool the cake before decorating.
  • 1 Mixing Bowl For preparing batter and frosting.
  • 1 Hand or Stand Mixer For mixing batter and whipping frosting.
  • 1 Pastry Brush To apply syrups or glazes to the cake.
  • 1 Piping bag For decorating with frosting or icing.
  • 1 Small Sieve For dusting powdered sugar or cocoa.
  • 1 Measuring Cups & Spoons For accurate measurement of ingredients.
  • 1 Cake Board or Plate For assembling and serving.

Ingredients
  

  • 1 Cup All-purpose Flour For the cake base; sifted for a light texture.
  • 1/2 Cup Unsalted Butter Softened; adds richness to the batter.
  • 1/2 Cup Granulated Sugar To sweeten the cake.
  • 2 Large Eggs Provides structure and richness.
  • 1/2 Cup Milk For a moist batter; can use almond milk if needed.
  • 1 Tsp Vanilla Extract For flavor; substitute with almond extract if preferred.
  • 1/4 Tsp Salt Enhances flavor.
  • 1 Cup Confectioners’ Sugar For icing or glaze.
  • 2 Tbsp Water or Milk To adjust the consistency of the glaze.
  • As needed Drop Food Coloring Optional; for decorative touches.
  • As needed piece Marzipan or Fondant Optional; for decorating and layering.
  • As needed piece Jam For filling; apricot or raspberry works well.
  • As needed Oz Chocolate Optional; for dipping or drizzling over.

Instructions
 

  • Preheat and Prepare
    Preheat your oven to 350°F (175°C).
  • Line a baking sheet or cake pan with parchment paper and lightly grease it.
  • Make the Cake Batter
    In a bowl, cream butter and sugar until light and fluffy using a mixer.
  • Add eggs one at a time, mixing well after each addition.
  • Mix in vanilla extract.
  • In a separate bowl, whisk together flour and salt. Gradually add this to the wet mixture, alternating with milk, until a smooth batter forms.
  • Bake the Cake
    Pour the batter into the prepared pan, spreading it evenly with an offset spatula.
  • Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely on a cooling rack.
  • Layer and Cut
    Once cooled, carefully cut the cake in half horizontally using a serrated knife.
  • Spread a thin layer of jam or filling on one half, then place the other half on top.
  • Chill the layered cake in the refrigerator for about 15 minutes to make cutting easier.
  • Cut the cake into small, even squares or rectangles.
  • Prepare the Icing
    Mix confectioners' sugar with a few tablespoons of water or milk until a smooth, pourable glaze forms. Add food coloring if desired.
  • Alternatively, melt chocolate for dipping or drizzling.
  • Decorate
    Place the cake pieces on a cooling rack over a baking sheet. Pour the glaze or dip each piece into the icing to coat. Allow the excess to drip off.
  • Decorate with fondant, marzipan flowers, or a drizzle of melted chocolate.
  • Set and Serve
    Let the Petits Fours set at room temperature or in the fridge until the glaze hardens.
  • Serve these delightful treats on a platter, and enjoy their elegance and flavor!
Keyword Petits Fours