Petit four - recipes for cooking at home

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Recipe credit: Food Network

Petit fours are miniature one-bite cakes. They look elegant and are suitable for serving on any occasion, from large celebrations to family celebrations. While professional pastry chefs can spend hours conjuring their petit fours, intricately decorating tiny cakes, this homemade version is surprisingly simple to prepare: an airy sponge cake is baked on a large baking sheet, from which circles are then cut out in a matter of minutes with a cookie cutter - petit fours. Assemble them like cakes, decorating with the desired color of ganache and sprinkles or decorative sugar.

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50 min. Difficulty: easy Quantity: 40 cakes

The recipes use measuring containers with a volume of: 1 cup (tbsp.) - 240 ml. 3/4 cup (st.) - 180 ml. 1/2 cup (st.) - 120 ml. 1/3 cup (st.) - 80 ml. 1/4 cup (st.) - 60 ml. 1 tablespoon (tbsp) - 15 ml. 1 teaspoon (tsp) - 5 ml.

Coffee petit fours

These little cakes would look great at a buffet, cocktail party or bachelorette party. Remember that the weight of one petit four should not exceed 30 grams. This is canon. However, even such a small dessert should be appetizing and beautiful.

Ingredients for the dough:

Flour – 300 grams.
Butter – 200 grams.
Egg yolks - three pieces.
Baking powder - two teaspoons.
Vanilla sugar - two teaspoons.
White sugar – 100 grams.

Products for cream:

120 grams of sugar.
Two teaspoons of instant coffee.
250 grams of butter.

Recipe:

Pour three tablespoons of boiling water over the coffee and wait until it cools.
Sift the flour and combine it with baking powder.
Beat the yolks with sugar, add flour and vanilla sugar. Mix everything thoroughly.
Cut the cooled butter into small pieces, then add them to the rest of the ingredients and knead the dough with your hands. Place the finished product in the refrigerator for half an hour.
Turn on the oven and roll out the dough thinly. Using molds, cut out different shapes from it.
Place the pieces on a baking sheet lined with parchment, and then bake them until done.
Next, prepare the cream. To do this, beat the butter with sugar and vanilla, and then add coffee to them.
Spread some of the cookies with cream, and place the other half on top of them and press.

Using a pastry bag, spread the cream onto the surface of the cake.

Description of preparation:

Petit fours cookies or cakes originate from France.
These are delicious sweets that are served with tea or coffee not to fill you up, but only as a mini-snack. They are prepared from different types of dough, usually shortbread or biscuit. Petit fours are extremely delicate and refined. They are perfect for a formal tea party in high society. Purpose: For children / For an afternoon snack / For a holiday table / Buffet Main ingredient: Dairy products / Flour / Butter / Eggs Dish: Baking / Desserts / Cookies / Cake Geography of cuisine: French / European

Chocolate petit fours

The recipe with the photo below will help the hostess diversify the sweet menu and please family or guests with miniature, but no less tasty confectionery products. The most interesting thing is that you can decorate the delicacy at your own discretion, which means that you can come up with something new every time, if you only have your imagination. We invite you to try baking chocolate petit fours. What are they - just miniature cookies or something more original?

There are many options for preparing this dessert. For example, these include small copies of traditional cakes (duchesse, eclair, tartlets). In addition, they can look like dry cookies decorated with chocolate or any cream. Try our version of petit fours made with sponge cake, filling and glaze.

Here is a list of necessary products:

600 grams of dark chocolate.
175 grams of sugar.
100 ml rum.

For chocolate glaze:

900 g nougat (it can be easily replaced with chocolate spread);
90 g starch.

For the chocolate filling you will need:

1.5 liters of cream (fat content 33%);
100 grams of apricot jam;
black chocolate.

For the biscuit:

150 grams of marzipan;
150 grams of butter;
100 grams of flour;
100 grams of sugar;
seven yolks;
powdered sugar;
three vanilla sticks;
50 grams of butter.

Step-by-step recipe with photos

Petit four (in French " petit four") -

not a fixed recipe, but a designation for various types of small baked goods. That is, very small - “one bite”. By the way, in France the term “bouchée” is also used for similar products, which literally means “bite”.

Historically, this term for confectionery trifle was assigned in the nineteenth century. " Petit four"

translated rather strangely: “small stove”. The fact is that for their manufacture they used the residual heat of the oven, which was no longer sufficient for baking large products, but for some small items the temperature was quite suitable.

What types of petit fours are there? They come in a wide variety - both salty and sweet; from any type of dough, with any decor. Canapés, for example, can be classified as petit fours. And macarons are also petit fours. Petit four can be exactly the same as any cake or pastry you know, only it must be very small - so that it fits in your mouth at one time.

Where are petit fours used? They are very popular in hotels and restaurants with buffets, or at banquets. Those. in all those cases where the form of service implies that the taste of a large number of guests is unknown in advance, and they must be able to choose widely. In this case, the portions are meant to be small.

I would say that petit fours are characterized, on the one hand, by unity, and on the other, necessarily by difference. Now I’ll try to explain what’s going on here. For example, if petit fours are made with the same dough base, then they should differ in filling, shape or decoration. If the petit fours are of the same shape, then they should differ in color or taste, height or size. If all the petits fours are of the same direction - for example, berry - then they can be made from different doughs, with different creams and different shapes. Well, something like this. This is not necessary, but the “unity of opposites” is played out very often. Petit fours are an assortment, not identical products.

To make petit fours, I chose sponge dough (there were two cake layers left, I often use ready-made sponge cake) and mascarpone cheese cream. This is what will bring my petit fours together at the ingredient level. They will differ in the fruits with which I decorate them and in the filling: cherries, raspberries, strawberries, tangerine slices in their own juice - respectively, cherry, raspberry, strawberry and orange marmalades. If petit fours with fruit will not be consumed immediately, then it is rational to cover the strawberries and tangerines with transparent cake filling. Sugar in cream - to taste, mint in decoration - optional.

Beat mascarpone with sugar until smooth.

Spread the cream over the surface of one sponge cake.

I want to show two methods for cutting petit fours - who has what on hand, who has what is more convenient. I have 4 different types of filling and fruit for decoration, which means I need 4 different shapes. So, three of them I will cut out with a knife along a ruler, and one with a cookie cutter. If someone has a lot of different cookie cutters, then you can make them all. If someone only has a knife, then you can make at least 4 configurations: square, rectangle, diamond and triangle

Important - the knife must be sharp.

To cut the blanks with a knife, we place both cake layers one on top of the other and cut strips using a plastic ruler or a strip of pastry paper, whoever will use what. The ruler sticks to the cream, but is easy to remove with a knife.

Using the same ruler, you can cut strips into squares and diamonds. The triangles are cut with a “snake”, in my opinion, it turns out great even without marking on a ruler.

Cookie cutters cut the cakes one at a time, not two at a time - the height of its sides is less than the height of two standard sponge cakes. Pieces covered with cream are squeezed out of the mold from bottom to top.

Well, then everything is simple. The parts of the workpieces that have not yet been coated with cream are smeared with marmalade. All figures are of the same shape - one type of marmalade.

Then they are closed with appropriate lids with cream and decorated with fruit that matches the shape and marmalade.

Well, you can add some mint leaves. But not all petit fours - what if one of the guests doesn’t like mint?

The point of Petitfour cakes is that everyone can choose what they like best, try several different flavors and not overeat!

Biscuit recipe

Separate the whites from the yolks and put them in the refrigerator.
Beat marzipan with butter.
Gradually add the yolks into the mixture. Add a spoonful of water and 75 grams of sugar to the dough.
Separately, beat 100 grams of sugar and chilled egg whites. Combine them with starch and flour.
Mix the ingredients and then pour the dough onto a baking sheet lined with parchment.

Thus, you need to bake three more layers. Each one takes about five minutes to cook.

Calorie content of foods possible in the dish

Condensed milk 7.5% fat – 140 kcal/100g
Milk 1.5% fat – 47 kcal/100g
Milk 2.5% fat – 54 kcal/100g
Milk 3.2% fat – 60 kcal/100g
Milk 3.5% fat – 64 kcal/100g
Whole cow's milk – 68 kcal/100g
Egg white – 45 kcal/100g
Egg yolk – 352 kcal/100g
Egg powder – 542 kcal/100g
Chicken egg – 157 kcal/100g
Ostrich egg – 118 kcal/100g
Boiled peanuts – 376 kcal/100g
Roasted and salted peanuts – 585 kcal/100g
Roasted peanuts with shells – 582 kcal/100g
Peanuts – 568 kcal/100g
Raw peanuts without shell – 568 kcal/100g
Raw peanuts with shell – 564 kcal/100g
Sugar – 398 kcal/100g
Granulated sugar – 398 kcal/100g
Peasant unsalted butter – 661 kcal/100g
Peasant salted butter – 652 kcal/100g
Amateur unsalted butter – 709 kcal/100g
Butter 82% – 734 kcal/100g
Ghee – 869 kcal/100g
Vegetable oil – 873 kcal/100g
Cocoa powder – 374 kcal/100g
Cognac – 239 kcal/100g
Ordinary cognac “three stars” – 239 kcal/100g
Juice – 36 kcal/100g
Salt – 0 kcal/100g
Wheat flour – 325 kcal/100g
Coconut flakes – 592 kcal/100g
Egg yolks – 352 kcal/100g
Dark chocolate – 539 kcal/100g
Chocolate 70% – 539 kcal/100g
Vanilla sugar – 379 kcal/100g
Any jam – 271 kcal/100g

Calorie content of foods: Eggs, Sugar, Wheat flour, Cocoa powder, Salt, Vegetable oil, Egg yolks, Milk, Butter, Cognac, Vanilla sugar, Dark chocolate, Jam, Juice, Peanuts, Coconut flakes

Petit fours recipe

Spread one layer of sponge cake with cream.
Soak the second and third layers with syrup and then spread with cream.
Apply jam to the last layer.
Stack the pieces on top of each other, and then put them in the refrigerator for 12 hours.

When the specified time has passed, cut the biscuit into small pieces. Prepare the chocolate glaze and cover the petit fours with it.

Almond petit fours

Petit fours - what are they? As we already said, these are small cakes decorated with cream or icing. They are conventionally divided into several types. So, some need to be consumed on the day of preparation, while others can be stored for a long time in the refrigerator or cardboard box. Try preparing a treat according to our recipe and surprise your guests with an original dessert.

Ingredients:

powdered sugar;
75 grams of almonds;
four proteins;
40 grams of sugar;
35 grams of flour.

Cooking process:

Grind the almonds and sift them through a sieve along with powdered sugar.
Beat the whites until foamy, gradually adding sugar.
Combine the prepared products with flour, and then transfer the dough into a pastry bag with a wide nozzle.
Turn on the oven and line a baking sheet with parchment.
Lay out the dough in the form of circles and sticks. After this, bake the petit fours until cooked through (about 10 minutes).

Lubricate some of the blanks with chocolate cream, and some with fruit or berry jam. Place the cookies on top of each other and press down.

Low-calorie raspberry petit fours with almonds

What we cook from (calculation of products for approximately 25 cakes and cookies):

flour – 350 g;
butter – one 200 g pack;
powdered sugar – 60 g;
vanillin – 15 g;
egg – 3 pcs.;
sugar – 1 glass;
baking powder - ½ teaspoon.

For the petit four glaze:

raspberry jam – ½ cup;
raspberries - several berries (fresh or frozen will do);
almonds (chopped) – 125 g;

How to prepare petit fours:

Mix flour with baking powder and almonds.
Beat eggs, sugar, vanillin, gradually add all this to the flour mixture.
Mix the resulting mass with cold butter crushed with a knife, knead the dough with your hands or place it in a bread machine for mixing (mode – “dough preparation”).
Place the finished dough in the refrigerator and heat the oven to 200 degrees.
After half an hour, roll out the dough into a 4 mm layer, cut out circles with molds or a small glass (preferably no more than 3-4 mm in diameter).
We cover the baking sheet with special baking paper, place the future petit fours on it, which will be completely ready in 10 minutes (do not leave the oven for long, check often so that the baked goods do not burn).
Remove the cookie base from the baking sheet with a fork or knife, cool, and glue 2 cookies together using raspberry jam.

Prepare the glaze: squeeze the juice from fresh or frozen raspberries, add powdered sugar to it, beat everything well with a whisk. Grease the top of the baked goods with the resulting mixture – our raspberry and almond petit fours are ready! As for calorie content, one serving contains approximately 140 Kcal.