Petit four

Petit four Recipe from France - Delicious and Easy to Make

Region / culture: France | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 24

Introduction

Petit fours are small bite-sized confections that are perfect for serving at parties or as a sweet treat. These miniature cakes are often decorated with colorful icing or fondant, making them not only delicious but also visually appealing.

History

The origin of petit fours can be traced back to France, where they were traditionally served as part of a formal tea service. The name "petit four" translates to "small oven" in French, referring to the small size of these delectable treats. Over time, petit fours have become popular all over the world and are now enjoyed in a variety of flavors and designs.

Ingredients

2.75 cups sugar
0.75 cup salted butter, softened
0.75 cup shortening
2 tsp vanilla extract
5 eggs
3 cups all-purpose flour
1 tsp baking powder
1 tsp salt
0.75 cup evaporated milk
0.25 cup sour cream

How to prepare

1. Cream together the sugar, butter, and shortening until smooth. Then beat in the vanilla. Add the eggs, one at a time, until fluffy.
2. In a separate bowl, sift together the dry ingredients (flour, baking powder, and salt).
3. Add the flour mixture and the evaporated milk to the original mixture alternately. Beat for 2 minutes on medium speed, then fold in the sour cream.
4. Spread the mixture onto a parchment-lined half sheet pan. Bake at 325°F (163°C) until a toothpick inserted in the middle comes out clean (25-35 minutes - but check at 25 minutes!).

Variations

Try adding different flavor extracts such as almond or lemon for a unique twist.
Decorate the petit fours with colorful sprinkles or edible flowers for a festive touch.

Cooking Tips & Tricks

Be sure to cream the sugar, butter, and shortening together thoroughly to ensure a smooth and fluffy texture.

- Sifting the dry ingredients before adding them to the wet mixture will help prevent lumps in the batter.

- Folding in the sour cream at the end will add moisture and richness to the petit fours.

Serving Suggestions

Serve petit fours with a cup of tea or coffee for a delightful afternoon treat.

Cooking Techniques

Baking the petit fours in a half sheet pan allows for easy cutting into small, uniform squares.

Ingredient Substitutions

If you don't have shortening on hand, you can use additional butter in its place.

Make Ahead Tips

Petit fours can be made ahead of time and stored in an airtight container for up to 3 days.

Presentation Ideas

Arrange the petit fours on a decorative platter and garnish with fresh berries or mint leaves for an elegant presentation.

Pairing Recommendations

Pair petit fours with a glass of champagne or sparkling wine for a sophisticated dessert pairing.

Storage and Reheating Instructions

Store leftover petit fours in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 325°F (163°C) for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of petit fours contains approximately 220 calories.

Carbohydrates

Each serving of petit fours contains approximately 25 grams of carbohydrates.

Fats

Each serving of petit fours contains approximately 12 grams of fats.

Proteins

Each serving of petit fours contains approximately 3 grams of proteins.

Vitamins and minerals

Petit fours are not a significant source of vitamins and minerals.

Alergens

Petit fours may contain allergens such as eggs, dairy, and wheat.

Summary

Petit fours are a sweet and indulgent treat that should be enjoyed in moderation due to their high sugar and fat content.

Summary

Petit fours are a delightful and elegant dessert that is perfect for special occasions or as a sweet treat. With a few simple ingredients and some creative decorating, you can create your own miniature masterpieces to impress your guests. Enjoy!

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Petit four. It was a warm summer day, and I was spending the afternoon with my dear friend, Margaret. Margaret was a wonderful cook and always had the most delicious recipes up her sleeve. On this particular day, she pulled out a worn, stained piece of paper from her recipe box and handed it to me with a mischievous smile.

"Here, dearie, I think you'll love this one," she said.

I looked down at the recipe in my hands and read the title: Petit four. I had never heard of this delicate French pastry before, but the description sounded absolutely divine. Layers of almond sponge cake filled with raspberry jam, topped with a smooth, glossy glaze. My mouth watered just thinking about it.

Margaret must have noticed my excitement because she chuckled softly and said, "It's a bit of a challenge to make, but I know you can handle it. Just take your time and follow the instructions carefully."

I thanked Margaret profusely and tucked the recipe safely into my purse before heading home. That night, I poured over the instructions, studying each step with care. The next morning, I set to work in my kitchen, determined to master this elusive recipe.

I started by making the almond sponge cake, carefully measuring out the ingredients and mixing them together until a light, fluffy batter formed. As the cake baked in the oven, I prepared the raspberry jam, simmering fresh berries with sugar and lemon juice until a thick, sticky compote emerged.

Once the cake had cooled, I sliced it into thin layers and spread a generous amount of raspberry jam between each one. As I assembled the layers, I could already tell that this petit four was going to be something special.

The final step was the glaze, a glossy mixture of powdered sugar and water that would give the petit four its signature shine. I carefully poured the glaze over each pastry, watching as it dripped down the sides in a beautiful, translucent cascade.

When I finally took a bite of my first petit four, I was transported to another world. The almond sponge cake was light and airy, the raspberry jam burst with sweet, tangy flavor, and the glaze added a touch of elegance to each bite. I was filled with a sense of pride and accomplishment, knowing that I had created something truly magical in my own kitchen.

From that day forward, petit four became a staple in my repertoire of recipes. I would make them for special occasions, like birthdays and holidays, delighting my family and friends with their intricate beauty and exquisite taste. And every time I baked a batch of petit four, I would think of Margaret and the moment she introduced me to this wonderful recipe that had become a cherished part of my culinary journey.

As I sit here now, reflecting on that fateful day so many years ago, I am filled with gratitude for the friendship and mentorship of Margaret, and for the joy that cooking has brought into my life. The recipe for petit four will always hold a special place in my heart, a reminder of the power of food to connect us, nourish us, and bring us together in love and laughter. And I hope that one day, my own grandchildren will carry on the tradition of making petit four, passing down the recipe and the memories to future generations.