- Food and Cooking
Recipe: How to make Petits fours pastry
bite sized pieces of heaven
petits fours are a tradition french pastry that, while having many variations, typically consists of three layers of almond flavored cake, called frangipane, with either a butter cream or jam filling. And are usually either covered with a type of fondant, marzipan, or coating chocolate.
They may seem hard to make, but don't worry, they take some time, but fundamentally they are as easy as making a cake :)
what you'll need:
- 1 full sheet pan ( 16"Ã24" ) or 2 half sheet pans ( 16"Ã12" ), lined with parchment paper
- stand mixer with paddle attachment
- 14 oz almond paste
- 14 oz granulated sugar
- 14 oz unsalted butter
- 3.5 cups eggs at room temperature
- 7 ounces of cake flour (or all-purpose flour)
- 1) place almond paste, sugar and butter into the stand mixer and cream with the paddle attachment, until fluffy in appearance. add eggs one at a time, scraping the sides of the bowl to make sure everything is incorporated thoroughly. beat in the flour, still using the paddle attachment until just combined. spread into the pan/pans.
- 2) bake at 325 degrees for 12-25 minutes, until a toothpick comes out clean in the center. remove from oven, cool for ten minutes, then set on a rack to cool for at least an hour, but preferably the cake should set out over night, covered, for the best results.
- 3) when cooling is complete, each cake can be cut into 3 strips width wise (cutting across the short distance) and set the cakes aside for assembly
Chocolate butter cream frosting
- stand mixer with whip attachment
- 6 tablespoons butter softened (do not microwave or heat just set at room temperature for a while)
- 2 2/3 cups confectioners' sugar
- 1/2 cup cocoa
- 1/3 cup milk
- 1 1/2 teaspoons vanilla
- 1) when the butter is soft, place in the stand mixer and whip until fluffy
- 2) add the sugar and cocoa powder together and continue whipping until thoroughly incorporated
- 3) add the milk in small amounts, scraping down the bowl when necessary
- 5) add the vanilla, and set aside
assembling the petits fours
- 2 parchment paper lined sheet pans, one to dry petits fours on, one for under the rack
- icing spatula
- rack or grate to set cakes on for pouring chocolate on to (chocolate will flow through grate instead of pooling around bottom of petits fours)
- ladle or large spoon
- serrated knife
- double boiler, or a metal bowl and pan of equal size
- 1 pound of chocolate in any combination of white dark or milk chocolate
- finished fragipane cakes
- chocolate butter cream
- 1) take one section of fragipane cake. roll your finger across the top of the cake to roll off as much skin as you can from the cake. remove the strip of parchment from the bottom of the cake and spread on a layer of chocolate butter cream.
- 2) take a second strip of cake, remove the skin, remove the parchment paper, and place the cake with the side of the cake that had the parchment on top of the butter cream of the first layer. spread another layer of chocolate butter cream
- 3) take a third layer of the cake, remove the skin and the parchment as you did the first two layers, place it on top and one cake is assembled.
- 4) if you used two sheet pans, repeat these steps for the remaining three layers, to make a second cake.
- 5) set cakes in the freezer for 15 minutes to stiffen the cakes for cutting.
- 6) after the cakes have chilled for 15 minutes, remove them from the freezer and begin trimming any sides that aren't even.
- 7) set the rack over one of the sheet pans. start cutting the cakes into 1.5"x1.5" squares and set them on the rack with an inch or two of space between each of them.
- 8) in the double boiler melt the chocolate over simmering water. and using the ladle or large spoon, slowly pour spoonfuls of chocolate over the petits fours, making sure the chocolate drips down all sides. You'll want to use as much chocolate as you can to cover the cake in one or two ladle's full, so the coating is nice and smooth. don't worry about how much drips through the grate, when the chocolate on the parchment paper dries, you can break it back up and re-melt it. If you are using more than one type of chocolate, you may want to change parchment papers when you change chocolate.
- 9) allow the petits fours to dry for a minute or two, then use a spatula to lift them from the grate. If you pick them up with your hand, your fingers will be too warm and leave finger prints in the chocolate.
- 10) The petits fours are new ready for serving! you can either plate them and decorate the top if you wish, or you can wrap them on a plate with plastic wrap in place them in the fridge for storage for a couple of days until your party or event!
do you need to make a smaller amount of petits fours than above?
than here is a list of pan sizes and how much you need to scale the recipe, requested by people before.
follow the same instructions as above, but keep an eye on the cake when you are baking it, as smaller cakes may bake faster.
makes 12 petits fours
scale the fragipane recipe down 4.5 times.
doesn't matter which direction you cut the strips in
makes 16 petits fours
scale the fragipane by 3.5 times
cut strips to be 12"x3"
makes about 24 petits fours, with left over scrap
scale the fragipane down 2 1/4 times
cut the strips to be 12"x3 1/3". the extra 1/3 inch will be scrap.
If you would like to know how many petits fours you can make out of a certain pan, ask in the comments, and I will do the math for you!