How to make petit fours?

Favorite Answer

I think you could basically just use any cake recipe or maybe
even a good box mix. Bake in sheet pan, divide
the cake in half when done and cooled. Make a good unique filling,
( a raspberry or orange buttercream would be wonderful with a
white cake, and a coffee flavored or peanut butter flavored buttercream with a chocolate cake) and make it like
a layer cake. You could even divide your cake into 4 thin layers with you wanted.
Cut into small squares or rectangles or fancy shapes with cookie cutters.
Melt colored or whitechoc. and dip the cake bites into it,
decorate.. you got petit fours....Show more

Petit four means litte oven translated into english and where a way for Pastry chefs to use up there left overs and cut them into bite size and serve them. If we are talking petit fours now they are usually labor intens, nicly iced little bite size cakes. But again, it can be as simple as a bite size brownie with a capucchino mousse in the middle, a strawverry tartelett. If you want to get a book, look for any pastry book...Show more

a very easy way i use in the markets you can buy little cup cake liners for petite fours and then i use different cake mixes and i made holders that were square to hold the liner in so they remain square...........you bake them the same as cup cakes only smaller...then you can use the pointed tip for cake decorating and a pastry bag and fill with whatever filling you want...raspberry jam,,,any thing along that line works ....then i icing then removed from the paper the same as you would a cup cake........you also pour dipping choc over them......after they are baked you can really experminent with them.....i bake about 4 different box cake mix and freeze them before i add icing for later useand there is some neat cake mixes on the market...and i have found that they are as good as i can bake from scratch....the red velvet is good....after they are iced ....use a small tube and put small stars...or dot...or swirls.........i good little trick i use is freeze them after baked....then you can trim them to be flat and square....so you have no big expense by having to buy expensive equipment that you may only use 1 or 2 times a year.........just remember to make sides to set them in from foil...it will be just long rows in a glass baking dish or pan depends on how many you want to do......if you have any question ....send a e mail cheers......Show more

Petit fours ( little ovens in French) are a generic name for small-bite biscuits or pastries usually very coloured and very rich in contents. They are the ultimate expression of the patisserie world and can be served before a meal or to accompany the coffee and digestives.
They range from wafer thin tiles (Fr. tuiles) to cat's tongues (Fr. langue de chat) to miniature cakes cloaked in fondant. They require a lot of patience, careful watching while in the oven and an artistic flamboyant presentation with layers of chocolate, glazed fruits cut into curious shapes, nuts, butter creams, rosettes and icing sugar scrolls. Served in small paper cups - or tin foil cups for the chocolaty ones - adds a professional touch. Besides the normal tools for pastry and confectionery you will need a piping bag for the decorations.
As for recipes try almond petit fours - same recipe as for macaroons but piped through bag into small thumb size cakes.
Or try the genoise-type of whisked cakes with its many different recipes - soaked in brandy with jam layers (Australia) latt sockerkaka - flavoured with almond, vanilla and orange (Sweden) torta margherita - layered with meringue,fresh fruit and whipped cream ( Italy) or gateau d' Isigny - butter cream, raspberry jam and fondant icing (France).
Remember to make evrything no larger than 1/2 inch all around and that you'll have to slave many hours before they come out right.
Bon apetit!






0...Show more

i've never had a kitten that had it's eyes open not use the litter box. fun read. a box of kittens is one of life's pure joys....Show more