Petit Fours Recipe

These Petit Fours are delicate, bite-sized almond cakes layered with raspberry preserves and coated in tinted royal icing, finished with decorative dragees. Perfect for special occasions, they’re ready in about 2 hours, plus chilling time.

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Petit Fours Recipe Ingredients

For the Cake:

• 2 sticks (1/2 lb.) unsalted butter, at room temperature, plus melted butter for pans
• 1 lb. almond paste
• 1 cup sugar
• 1 tsp. pure almond extract
• 6 large eggs
• 1 cup all-purpose flour
• Pinch fine sea salt
• 1 1/3 cups Raspberry Preserves (recipe below) or strawberry jam with seeds
• 8 cups tinted Royal Icing (recipe below) or store-bought
• Decorative dragees (silver, gold, etc.), for garnish

For the Raspberry Preserves:

• 1 quart raspberries
• 1 Tbsp. lemon juice
• 1 3/4 cups sugar

For the Royal Icing:

• 6 Tbsp. corn syrup
• 2 Tbsp. plus 1 tsp. almond extract
• 17 1/2 cups (about 5 boxes) confectioners’ sugar
• Green and violet food coloring (or preferred colors)

How To Make Petit Fours

1. Prepare the Pans: Preheat the oven to 375°F (190°C/gas 5). Brush three 12 1/2 x 9-inch rimmed baking sheets with melted butter. Line with parchment paper, leaving overhang on opposite sides, butter the parchment, and set aside.
2. Make the Cake Batter: In an electric mixer with a paddle attachment, beat almond paste and sugar on medium speed for 5 minutes until well combined. Add almond extract. Gradually add butter pats, beating until light and fluffy, about 2 minutes, scraping down the bowl as needed. Add eggs one at a time, beating after each. Add flour and salt, mixing until just combined.
3. Bake the Cakes: Divide batter evenly among the three pans (about 2 1/4 cups each), smoothing with an offset spatula. Tap pans to remove air pockets. Bake for 15–20 minutes, turning pans halfway for even baking, until just set but not browned. Test with a toothpick; if clean, cool on wire racks.
4. Prepare Raspberry Preserves: In a saucepan over medium heat, simmer raspberries with 1/4 cup water, partially covered, for 8–10 minutes. Pass through a food mill to yield 3 1/2 cups liquid, adding water if needed. Return liquid to a clean saucepan, bring to a simmer, and add sugar in 1/2-cup increments, stirring and simmering after each addition. Cook to 216–218°F on a candy thermometer, stirring constantly. Cool to room temperature or refrigerate for up to 1 week. Yield: 2 cups.
5. Assemble the Cakes: Puree raspberry preserves in a food processor for easy spreading. Line a baking sheet with parchment. Turn one cake layer onto the sheet, spread with half the preserves. Top with a second cake layer, spread with remaining preserves, then add the final layer. Cover with parchment, top with another baking sheet, and weigh down with two 28-oz cans. Chill for at least 1 hour, up to overnight.
6. Cut the Cakes: Remove from the refrigerator and cut into 1-inch squares. Place squares on wire racks over baking sheets, leaving 1-inch gaps.
7. Make the Royal Icing: In a large heatproof bowl, combine 1 1/4 cups plus 1 Tbsp. water, corn syrup, and almond extract. Slowly whisk in confectioners’ sugar until smooth (or mix in a stand mixer and transfer to a bowl). Divide into three bowls. Tint one pale green with less than 1 drop green food coloring, another lavender with 1 drop purple coloring, and leave the third white or tint as desired.
8. Ice the Petit Fours: Heat each icing bowl over a pan of simmering water until pourable. Using a chocolate fork or small fork, dip each cake square into the icing, spooning icing over to coat. Place back on the wire rack, sliding off with another fork. Top with dragees. Alternatively, pour icing over cakes on racks, reusing excess icing if needed. Let set for 30 minutes at room temperature or refrigerate for up to 1 week.
9. Serve: Serve at room temperature, arranged on a platter for an elegant presentation.

Recipe Tips

• Why chill the layered cake? Chilling firms the layers, making it easier to cut neat 1-inch squares without crumbling.
• How do I avoid air pockets in the cake? Tap the pans firmly before baking to release air, ensuring a smooth, even texture.
• Can I make this ahead? Bake cakes and make preserves up to a day ahead. Assemble and ice the day of serving for the freshest look.
• What if I don’t have a food mill? Use a fine mesh sieve to strain the raspberry preserves, pressing with a spoon to extract liquid.

What To Serve With Petit Fours

These delicate treats pair wonderfully with:

• A cup of tea, like Earl Grey, for an elegant afternoon tea
• Fresh berries or citrus segments for a light contrast
• A glass of sparkling wine for a festive occasion

How To Store Petit Fours

Room Temperature: Store in an airtight container at room temperature for up to 2 days if icing is set.
Refrigerate: Store in an airtight container in the refrigerator for up to 1 week to maintain freshness. Bring to room temperature before serving.
Freeze: Freeze un-iced cake layers, wrapped tightly, for up to 3 months. Thaw, assemble, and ice before serving.

Petit Fours Nutrition Facts

Serving: 1 petit four (1-inch square, 1/36th of recipe)

• Calories: ~150 kcal
• Carbohydrates: ~25g
• Protein: ~2g
• Fat: ~6g
• Saturated Fat: ~3g
• Sugar: ~20g
• Fiber: ~0.5g

Nutrition information is estimated and may vary based on ingredients and preparation methods used.

FAQs

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