Petit Fours

Learn how to make these adorable, elegant petit fours. This classic French dessert is perfect for any occasion and is so easy to make. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine French

Prep Time 5

Cook Time 45

Total Time 50

Servings servings

Calories 196kcal

Author Arman Liew

Ingredients

1 cup butter softened
1 cup superfine sugar
2 teaspoons vanilla extract
3 large eggs
1 1/2 cups self-rising flour
1/2 cup all-purpose flour
1/4 cup milk

Glaze

4 1/2 cups powdered sugar
1/4 cup light corn syrup
1/2 teaspoon vanilla extract
1/4 cup water cold
12 decorative flowers

Instructions

Preheat oven to 180C/160C fan-forced. Grease a loaf pan and set aside.
Using an electric mixer, beat the butter, sugar, and vanilla until fluffy. Add the eggs in, one at a time, until mixed in. Sift in the flours and then stir through the milk until combined.
Transfer the mixture to the pan and bake for an hour, or until a toothpick comes out clean. If there is over-browning, cover the pan with tin foil.
Turn it out on a wire rack and let it cool completely.
Trim the edges of the cake and cut it into 6 1 ½ inch slices. Cut 2 squares from each slice. Place the cakes on a wire rack.
Create a water bath by adding water to a large saucepan. Place a heatproof bowl over it and add the powdered sugar, corn syrup, vanilla extract, and cold water. Stir for 4-7 minutes, until smooth and runny.
Carefully pour the icing mixture over one of the cake squares until completely covered. Top it with a decorative flower. Repeat the process until all the cakes are covered.

Video

Notes

TO STORE. Place the cakes in a shallow container and keep them at room temperature for three days, or refrigerate them for up to seven days.

TO FREEZE. Leftovers can be stored in the freezer in an airtight container for up to 6 months.

Nutrition