Making Petit Fours: A Comprehensive Guide

Small confectionery or savoury appetizer.

Petit fours, the small, bite-sized confections that are as delightful to look at as they are to eat, are a staple in the world of baking and pastry. This guide will walk you through the process of making classic petit fours glacé, from preparing the cake base to applying the glaze and adding the final decorative touches.

Understanding Petit Fours

Petit fours are small, bite-sized confections that originated in France. The term "petit four" translates to "small oven", referring to the low temperature at which these treats were traditionally baked. There are three main types of petit fours:

1. Petit fours glacé: These are iced or glazed small cakes, often elaborately decorated.
2. Petit fours sec: These are dry, biscuit-like items, such as small cookies or meringues.
3. Petit fours frais: These are small, fresh items like tartlets or filled chocolates.

In this guide, we will focus on petit fours glacé, the most common type of petit fours.

Making Classic Petit Fours Glacé

Ingredients

For the cake base, you will need:

• 1 cup of all-purpose flour
• 1/2 cup of sugar
• 1/4 cup of unsalted butter
• 2 large eggs
• 1/4 cup of milk
• 1 teaspoon of vanilla extract

For the glaze, you will need:

• 4 cups of powdered sugar
• 1/2 cup of water
• 1 teaspoon of vanilla extract

Instructions

1. Prepare the cake base: Preheat your oven to 350°F (175°C). Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually mix in the flour, then the milk, stirring until just combined. Pour the batter into a greased and floured 9x9 inch baking pan, and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

2. Cut the cake into small squares: Once the cake has cooled, use a sharp knife to cut it into small squares, about 1 inch on each side.

3. Prepare the glaze: In a large bowl, combine the powdered sugar, water, and vanilla extract. Stir until smooth. The glaze should be thin enough to pour, but thick enough to coat the back of a spoon.

4. Glaze the petit fours: Place the cake squares on a wire rack over a baking sheet. Pour the glaze over each square, making sure all sides are covered. Allow the glaze to set.

5. Decorate the petit fours: Once the glaze has set, you can decorate the petit fours as desired. You might use royal icing to pipe small flowers or other designs, or sprinkle the tops with colored sugar or edible glitter.

Presenting Petit Fours

Petit fours are often served at formal events, such as weddings or afternoon tea parties. They are typically presented on a tiered serving tray, with each petit four placed in a small paper cup. They can also be packaged in small boxes for a lovely take-home treat.

Making petit fours can be a bit time-consuming, but the end result is well worth the effort. These tiny treats are sure to impress your guests with their delicate beauty and delicious taste. Happy baking!