Petit fours are the epitome of elegance, offering a bite-sized burst of indulgence that’s perfect for any occasion. These delicate treats combine a tender, moist cake base with a smooth, velvety glaze, creating a symphony of textures in every bite.
With just 15 minutes of baking and a bit of patience for assembly, you’ll craft a stunning dessert that’s as beautiful as it is delicious. The rich, buttery flavor paired with a hint of sweetness makes them irresistible, whether served at a tea party or as a special after-dinner treat.
Each petit four is a masterpiece, offering a balance of flavors that’s both comforting and luxurious. The glossy finish adds a touch of sophistication, while the soft interior melts in your mouth. At just 252 calories per piece, they’re a guilt-free way to satisfy your sweet tooth.
Perfect for sharing or savoring solo, these little delights are sure to impress and leave everyone craving more. With a total time of 2 hours and 15 minutes, you’ll create a dessert that’s as rewarding to make as it is to enjoy.
Ingredients for Petit Fours
- Fillings:
- 1 batch lemon curd (or 1 cup of your preferred filling)
- 1 batch raspberry cake filling (or 1 cup of your preferred filling)
- Cake:
- ⅔ cup (150 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs, room temperature preferred
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup (60 ml) whole milk
- Petit Four Icing:
- 15 Tablespoons (221 g) unsalted butter, cut into pieces
- 1 ½ Tablespoons (22 ml) heavy cream
- 6 Tablespoons (88 ml) light corn syrup
- ⅛ heaping teaspoon salt
- 1 ½ teaspoons vanilla extract
- 4 ¾ cups (600 g) powdered sugar
- Gel food coloring (optional, only if desired)
Step-by-Step Instructions
- Prepare Fillings: If making lemon curd or raspberry cake filling from scratch, prepare these in advance.
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour or spray two 10×15” jelly roll pans (if you only have one, bake one cake at a time, letting the pan cool completely before reusing).
- Make Cake Batter:
- In a large bowl, combine butter, cream cheese, and sugar. Beat with an electric mixer until creamy and lightened in color.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract until the mixture is smooth and creamy. Scrape the sides and bottom of the bowl periodically.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternately add flour mixture and milk to the butter mixture, mixing on low speed until fully combined.
- Bake Cake: Divide batter evenly into prepared pans, spreading it smooth. Bake for 12-13 minutes (one pan) or 15 minutes (both pans) until the cake springs back when lightly touched. Let cool completely.
- Assemble Layers:
- Cut one cake into three even pieces (each just under 5” wide).
- Spread lemon curd on one piece and raspberry filling on another. Leave the third piece plain for the top layer.
- Stack the layers with the plain piece on top. Gently press down to remove excess filling.
- Use a 1 ½” round or square cookie cutter to cut out petit fours. Transfer to a wax paper-lined baking sheet. Repeat with the remaining cake.
- Freeze Cakes: Cover petit fours with plastic wrap and place in the freezer while preparing the icing.
- Make Icing:
- Simmer 2-3” of water in a saucepan. In a heat-proof bowl, combine butter, heavy cream, and corn syrup. Stir frequently over simmering water until melted.
- Add salt, vanilla extract, and powdered sugar. Mix until smooth. Test consistency: it should drizzle smoothly and hold its shape briefly. Add more cream if too stiff. Stir in food coloring if desired.
- Ice Petit Fours:
- Remove petit fours from the freezer. Place one on a fork over the icing bowl.
- Spoon icing over the petit four until fully covered. Adjust technique as needed. Return to the baking sheet and repeat.
- Cool and Serve: Let the icing harden completely at room temperature or in the refrigerator. Decorate with royal icing if desired.
Perfect Pairings: Sauce and Topping Ideas
While the petit fours are delightful on their own, you can elevate them with a drizzle of chocolate ganache or a dollop of whipped cream. For a fruity twist, serve with a side of fresh berries or a light raspberry coulis. These additions add a touch of elegance and variety to your presentation.
Time-Saving Tips for Busy Bakers
To streamline the process, prepare the lemon curd and raspberry cake filling a day in advance. You can also bake the cake layers ahead of time and store them in the freezer, wrapped tightly in plastic wrap. When ready, simply thaw and assemble. Using a pre-made filling can also save time without compromising on flavor.
Storage and Serving Suggestions
Store your petit fours in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, freeze them on a baking sheet before transferring to a freezer-safe container. When serving, let them come to room temperature for the best texture and flavor. Arrange them on a decorative platter for a stunning display at parties or tea time.
Equipment Guidance for Flawless Results
Using the right tools can make all the difference. A 10×15” jelly roll pan ensures even baking, while a 1 ½” round or square cookie cutter helps create uniform petit fours. For the icing, a heat-proof bowl that fits snugly over a saucepan is essential for achieving the perfect consistency. Don’t forget a large fork for dipping and a wax paper-lined baking sheet for easy cleanup.
Recipe Variations to Explore
Feel free to experiment with different fillings like chocolate ganache, strawberry jam, or vanilla pastry cream. You can also swap the vanilla extract in the cake for almond extract for a nutty flavor. For a festive touch, add a sprinkle of edible glitter or colored sugar to the icing before it sets.
Petit Fours
Ingredients
FILLINGS
- 1 batch lemon curd (click the link for the recipe) or 1 cup of your preferred filling
- 1 batch raspberry cake filling (click the link for the recipe) or 1 cup of your preferred filling
CAKE
- ⅔ cup (150 g) unsalted butter softened
- 4 oz (113 g) cream cheese softened
- 1 ½ cups (300 g) granulated sugar
- 4 large eggs room temperature preferred
- 2 teaspoons vanilla extract
- 2 cups (250 g) all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ¼ cup (60 ml) whole milk
PETIT FOUR ICING
- 15 Tablespoons (221 g) unsalted butter cut into pieces
- 1 ½ Tablespoons (22 ml) heavy cream
- 6 Tablespoons (88 ml) light corn syrup
- ⅛ heaping teaspoon salt
- 1 ½ teaspoons vanilla extract
- 4 ¾ cup (600 g) powdered sugar
- Gel food coloring optional, only if desired
Instructions
- I strongly recommend you read through the post and watch the video before beginning. It will help you, especially when it comes to icing the petit fours as flawlessly as possible!
- If making fillings listed from scratch, prepare these in advance of beginning the recipe.
- Preheat oven to 350F (175C) and grease and flour or spray with baking spray two 10×15” jelly roll pans (if you only have one, you can bake one cake at a time, just let the pan cool completely before washing it and re-using).
- Combine butter, cream cheese, and sugar in a large bowl and beat with an electric mixer until creamy, well-combined and lightened in color.
- Add eggs, one at a time, stirring well after each addition (about 10 seconds on medium speed after each egg).
- Stir in vanilla extract. Mixture should be very smooth, light, and creamy when finished mixing. Be sure to scrape the sides and bottom of the bowl periodically to make sure all ingredients are well-combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- With mixer on low-speed, alternate adding flour and milk to the butter mixture until ingredients are completely combined (scrape sides and bottom of the bowl as needed).
- Divide batter evenly into prepared jelly roll pans and spread so the layers are even and smooth. Transfer to 350F (175C) oven to bake for 12-13 minutes (if baking one layer at a time) or 15 minutes (if baking both at the same time) or until baked through and cake springs back when lightly touched. Cake may still appear very pale even when baked completely through, don’t over-bake or it will be dry.
- Allow cakes to cool completely then, working with one cake at a time, cut first cake into three even pieces, each just under 5” wide.
- Transfer each piece to a clean surface. Evenly spread lemon curd or filling of choice on one third and raspberry cake filling or filling of choice on another. Leave the last third plain, this will be your top layer.
- Stack the cake thirds with the plain layer on top and gently press down all over with your palms to gently squeeze out any excess filling. Using a 1 ½” round or square cookie cutter (or use a sharp knife to cut into even 1 ½” squares) firmly press down to cut out square and transfer to a wax paper lined baking sheet. Repeat until you have cut out as many cakes as possible. Set aside and repeat with remaining cake.
- Cover petit four cakes with plastic wrap and place in the freezer while you prepare icing.
- Heat about 2-3” of water over medium-low heat in a medium-sized saucepan and bring to a simmer. In a medium or large heat-proof bowl that fits snuggly over your saucepan without touching the water, combine butter, heavy cream and light corn syrup. Stir frequently over simmering water until melted.
- Add salt and vanilla extract, then gradually add sugar until combined and mixture is smooth. Test the consistency of the icing by lifting your spoon out of it. If it drizzles smoothly back into the bowl and holds its shape for a second before dissolving into the bowl of icing, it’s perfect. If it’s too stiff, add a splash more cream as needed. Stir in any food coloring here, if desired.
- Remove petit fours from the freezer and place on on a large fork over the bowl of icing (so that any drips fall back in the bowl to be re-used). Using a spoon, spoon icing over the petit four until it is completely covered. Use your first petit four as a gauge for testing how smoothly the icing covers and adjust as needed. Return cakes to the baking sheet, and repeat with remaining cakes until all are covered.
- Allow to cool completely for icing to harden before enjoying (this can be done at room temperature or in the refrigerator). If desired, after cooling completely decorate with royal icing.