Petits fours are the epitome of elegance in bite-sized form. These delicate French pastries have a rich history, originating as “small oven” treats meant to showcase refined skills in baking and decorating.
For me, they always bring back memories of special occasions—like baby showers or wedding teas—where a tray of these beautifully adorned little cakes would instantly steal the spotlight. Each one is a tiny masterpiece, from the silky smooth fondant glaze to the light sponge layers, and just a hint of sweet jam or buttercream in the center.
What makes Petits Fours so special is their versatility. Whether you’re making a classic almond-flavored sponge or adding a modern twist with flavored fillings, there’s endless room for creativity.
The process may seem intimidating at first, but breaking it down step-by-step makes it more approachable. Plus, they’re perfect for pairing with light, fruity complements like Sugared Blueberries—a simple but stunning addition to any dessert spread.
Give them a try, and don’t forget to share your favorite flavor combinations with me!
Petits Fours
Equipment
- Jellyroll pan
- Muffin papers
- Metal spatula
- Wire Rack
- Electric mixer
Ingredients
- 1 cup sugar
- 2 tsp baking powder
- 2 cups all-purpose flour
- 2 egg yolks
- 2 eggs
- 2 Frosting for Petits Fours
- ½ cup milk
- 5 tbsp butter melted
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 10×15 inch jellyroll pan by greasing and lightly dusting with flour.
- In a large bowl, beat the eggs and egg yolks using an electric mixer.
- Gradually add sugar and continue beating until the mixture becomes thick and pale, about 10 minutes.
- If you're using a stand mixer, the whisk attachment works best.
- Sift the flour and baking powder into the egg mixture and fold by hand, along with the milk.
- Stir gently until just combined, then fold in the melted butter until smooth.
- Evenly spread the batter into the prepared pan.
- Bake for 12 to 15 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, carefully invert the cake onto wax paper and allow it to cool completely.
- This ensures evenly shaped petits fours.
- After cooling, cut the cake into small squares, triangles, or rectangles.
- Place the pieces on a wire rack or glazing screen with space between them.
- Set the rack over wax paper to catch any drips.
- Warm the petit four icing and pour or spoon it over the small cakes.
- Scrape up any drippings to reheat and reuse.
- Let the icing set completely.
- Once dry, carefully lift the cakes with a metal spatula and trim the bottoms if needed.
- Place each petit four in a small muffin paper for easy serving.
- Decorate as desired.
Notes
- Add a layer of fruit preserves, lemon curd, or flavored buttercream between cake layers for a burst of flavor.
- Use melted chocolate, edible flowers, or piped icing for intricate and elegant decorations.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 70 kcal |
| Carbohydrates | 11 g |
| Protein | 1 g |
| Sugar | 6 g |
| Calcium | 19 mg |
Delicious Sides to Serve with Petits Fours!
Helpful Tips For You!
Tip 1: Add a Filling Layer
For an extra treat, slice the cake in half horizontally and add a layer of jam, buttercream, or ganache before cutting into shapes. This adds depth and flavor to each bite.
Tip 2: Chill the Cake Before Cutting
Once the cake is fully cooled, placing it in the refrigerator for 15-20 minutes makes it firmer and easier to cut into even shapes without crumbling.