Contents
What are petit fours?
Petit Fours – Our famous hand-made gourmet petit fours Petit Fours are the most elegant little treats. Our tiny cakes consist of 3 layers of cake, and two layers of filling. Sweet Hearts Patisserie’s Petit Fours are by far the most interesting and flavorful petit fours on the market.
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What are the ingredients for petits fours?
Ingredients 1 2 eggs 2 2 egg yolks 3 1 cup sugar 4 2 cups all-purpose flour 5 2 teaspoons baking powder 6 ½ cup milk 7 5 tablespoons butter, melted 8 2 cups Frosting for Petits Fours More
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How many layers are in a petit four cake?
Petit Fours – Our famous hand-made gourmet petit fours Petit Fours are the most elegant little treats. Our tiny cakes consist of 3 layers of cake, and two layers of filling. Sweet Hearts Patisserie’s Petit Fours are by far the most interesting and flavorful petit fours on the market.
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What is the best cake for petits fours?
Petits Fours This is a sponge cake that it is perfect for making petits fours. Dense yellow cake that can stand up to the process of being cut into small pieces, and iced individually. Decorate each little cake with a whole nut, some candied fruit, tiny candies, sprinkles or coconut. Total Time: 1 hrs 30 mins Yield: 3 dozen petits fours Jump to Nutrition Facts
- 2 eggs
- 2 egg yolks
- 1 cup sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ cup milk
- 5 tablespoons butter, melted
- 2 cups Frosting for Petits Fours
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jellyroll pan.
- In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
- Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
- Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook’s Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
- Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.
If you like, you can make little layer cakes with your favorite jam as the filling. You can also add flavor by brushing the cake with a simple syrup before glazing. A thin layer of marzipan on top will make the petits fours flat for glazing, too. Try this, Get the recipe for Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 36 | |
| Calories 70 | |
| % Daily Value * | |
| Total Fat 2g | 3% |
| Saturated Fat 1g | 6% |
| Cholesterol 26mg | 9% |
| Sodium 37mg | 2% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 0g | 1% |
| Total Sugars 6g | |
| Protein 1g | |
| Calcium 19mg | 1% |
| Iron 0mg | 2% |
| Potassium 18mg | 0% |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient.
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