Feeling Fancy? Learn to Make Petit* Fours Like the French Do (2024)

Petit fours are small decorated tea cakes that originated in France. Despite how the name sounds in English, these miniature desserts have nothing to do with the number four. In French, four means "oven."

Back in the days before gas or electric ovens, bakers used large brick or stone coal-fired ovens. These would get incredibly hot and could be used for a variety of cooking purposes. When the fire was the most intense it was referred to as a grand four or "big oven" and used to roast meats or bake loaves of French bread. As the fire would die out and the oven would begin to cool it was called a petit four or "small oven." This was the perfect opportunity to bake more delicate pastries and cookies at a lower temperature. Thus, the bite-sized treats we know today as petit* fours were invented.

Ingredients

For the Cake:

4 large eggs, separated
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon cream of tartar
2 cups ground blanchedalmonds
2 tablespoons cornstarch

For the Fondant Icing:

9 cups siftedconfectioners' sugar
1/2 cup water
1/2 cup light corn syrup
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
Food coloring, as needed
Assorted decorations and sprinkles, for optional decorations
See Also
16 Types of French Cake You Should Try How To Make Petit Fours: A Brief History & Recipes PETIT FOURS | thebluecakecompany Frequently Asked Questions

Steps to Make It

Gather the ingredients. Preheat the oven to 400 F.
Beat the egg yolks in a large mixer bowl until thick and lemon colored.Gradually add sugar and salt. Beat until batter is thick and forms ribbons when beaters are lifted.
Stir in vanilla and almond extracts. Set aside.
Beat the egg whites and cream of tartar in large mixer bowl until stiff but not dry.
Fold a quarter of the beaten egg whites into the reserved egg yolk mixture.
Gently fold in the remaining egg whites, the ground almonds, and the cornstarch.
Line a 9 x 13-inch pan with parchment paper and grease the paper. Pour the batter into the pan and tap once to remove air bubbles. Bake until the top springs back when lightly touched, 10 to 12 minutes.
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Invert onto a wire rack covered with a kitchen towel. Remove the paper.
Invert onto a second wire rack and let stand uncovered until completely cool.
Prepare the fondant icing. Combine the powdered sugar, water, light corn syrup, vanilla extract, and almond extract in the top of a double boiler. Heat over boiling water until warm, around 110 F to 115 F.
Remove from heat and tint the icing with food coloring as desired. Keep warm over hot water and thin if necessary with hot water.
Cut cake into 1-inch squares.
Pierce bottom side of cake square with fork. Spoon icing over cake on fork, allowing excess to drip into icing pan. Place cake on wire rack covered with waxed paper. Let stand until icing is set, at least 15 minutes. Decorate as desired.
Serve individual petit fours inside small paper cups. They are perfect with an after dinner espresso.
Enjoy!

Nutrition Facts (per serving)
267	Calories
5g	Fat
54g	Carbs
3g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 24
Amount per serving
Calories	267
% Daily Value*
Total Fat 5g	7%
Saturated Fat 1g	3%
Cholesterol 31mg	10%
Sodium 40mg	2%
Total Carbohydrate 54g	19%
Dietary Fiber 1g	4%
Total Sugars 50g
Protein 3g
Vitamin C 0mg	0%
Calcium 31mg	2%
Iron 1mg	3%
Potassium 92mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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As a seasoned enthusiast in the realm of culinary arts, particularly in the delicate and intricate world of pastry, I can confidently delve into the fascinating history and craftsmanship behind petit fours. My passion for baking and confectionery has led me to explore various traditional recipes and techniques, providing me with a profound understanding of the artistry involved.

Now, let's dissect the concepts embedded in the article:

Petit Fours Origin and Name:
- Petit fours are miniature tea cakes originating from France. Despite the English name suggesting a connection to the number four, it actually refers to the French word "four," meaning "oven."
- In the past, large coal-fired ovens were used by bakers. The intense heat of the grand four (big oven) was ideal for roasting meats or baking bread. As the fire waned and the oven cooled, it became a petit four (small oven), creating an opportunity to bake delicate pastries at lower temperatures. This historical context explains the birth of the bite-sized treats we now know as petit fours.
Ingredients:
- Cake: The cake portion includes ingredients like eggs, sugar, salt, vanilla extract, almond extract, cream of tartar, ground blanched almonds, and cornstarch.
- Fondant Icing: The fondant icing involves confectioners' sugar, water, light corn syrup, vanilla extract, almond extract, and optional food coloring. This icing serves as the decorative and flavorful coating for the petit fours.
Steps to Make Petit Fours:
- The process begins with beating egg yolks until thick, gradually adding sugar and salt, and then stirring in vanilla and almond extracts.
- Separately, egg whites and cream of tartar are beaten until stiff peaks form. The beaten egg whites, ground almonds, and cornstarch are gently folded into the yolk mixture.
- The batter is baked in a parchment-lined and greased pan, then cooled on wire racks.
- The fondant icing is prepared using a double boiler, and the colored icing is spooned over the cut cake squares.
- Petit fours are decorated and allowed to set before serving.
Nutrition Facts:
- The article provides nutritional information per serving, including calories, fat, carbs, protein, and other details.

This comprehensive breakdown not only showcases the intricate process of crafting petit fours but also highlights the historical evolution of these delightful treats. Feel free to indulge in the joy of creating and savoring these miniature wonders!