Dessert

Classic Petits Fours Glacés

Name: Classic Petits Fours Glacés
Prep time: 1 h 30 min
Cook time: 25 min
Total time: 4 h 55 min
Yield: 16 servings
Cuisine: french
Ingredients: 120 g all-purpose flour; 100 g granulated sugar; 3 pcs egg large, room temperature; 50 g unsalted butter melted and cooled; 5 ml vanilla extract; 2.5 g baking powder; 0.5 g salt; 120 g apricot jam strained; 450 g powdered sugar sifted; 60 ml water; 30 ml corn syrup; 1 pinch food coloring optional (optional)

These elegant French petit fours feature layers of tender vanilla sponge cake and apricot jam, coated in a smooth, sweet poured fondant icing. They are perfect for special occasions or as a delicate sweet treat.

An original recipe by Forkin

Total time: 4 hr 55 min
Serves: 16
Difficulty: Hard
Per serving: 226 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

cake

120 gall-purpose flour
100 ggranulated sugar
3 pcsegg, large, room temperature
50 gunsalted butter, melted and cooled
5 mlvanilla extract
2.5 gbaking powder
0.5 gsalt

filling

120 gapricot jam, strained

fondant

450 gpowdered sugar, sifted
60 mlwater
30 mlcorn syrup
1 pinchfood coloring, optional(optional)

Equipment

20x20 cm baking pan · saucepan · spatula · wire rack · baking sheet · parchment paper · electric mixer · mixing bowls · oven · whisk · serrated knife

The method

Step by step

1
Preheat your oven to 175°C (350°F). Lightly grease and flour a 20x20 cm (8x8 inch) square baking pan, or line with parchment paper.
About 10 min
2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
About 2 min
3
In a large bowl, using an electric mixer, beat the eggs and granulated sugar on high speed for 5-7 minutes, until the mixture is pale, thick, and has tripled in volume.
About 7 min
Cook’s note: Ensure eggs are at room temperature for maximum volume.
4
Gently fold in the vanilla extract and then gradually fold in the dry ingredients until just combined, being careful not to deflate the egg mixture.
About 3 min
Cook’s note: Use a spatula and a light hand to preserve the air in the batter.
5
Carefully fold in the melted and cooled unsalted butter until no streaks remain.
About 2 min
Cook’s note: Adding the butter slowly helps it incorporate without deflating the batter.
6
Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
About 25 min
7
Remove the cake from the oven and let it cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. This usually takes at least an hour.
About 1 hr
8
Once the cake is completely cool, use a serrated knife to carefully level the top if necessary, then slice the cake horizontally into two even layers.
About 5 min
Cook’s note: A long serrated knife works best for even layers.
9
Warm the strained apricot jam in a small saucepan over low heat until it is spreadable. Spread a thin, even layer of the warm jam over one cake layer.
About 3 min
10
Place the second cake layer on top of the jam-coated layer, pressing down gently. Wrap the cake in plastic wrap and refrigerate for at least 1 hour to set.
About 1 hr
Cook’s note: Chilling makes the cake easier to cut cleanly.
11
After chilling, unwrap the cake and trim the edges for a neat, even rectangle. Cut the cake into 16 small, uniform squares or rectangles, approximately 4x4 cm (1.5x1.5 inches) each.
About 10 min
Cook’s note: Use a sharp, clean knife for precise cuts. Wipe the knife between cuts if needed.
12
Prepare the poured fondant: In a saucepan, combine the water and corn syrup. Heat over medium heat until it just begins to simmer.
About 3 min
13
Remove from heat and gradually whisk in the sifted powdered sugar until smooth. If using, add a pinch of food coloring until desired shade is achieved.
About 5 min
Cook’s note: If the fondant is too thick, add a tiny amount more water, a few drops at a time, until it reaches a pourable but thick consistency.
14
Place the cut cake pieces on a wire rack set over a baking sheet to catch excess fondant.
About 2 min
15
Pour the warm fondant evenly over each petit four, ensuring they are fully coated. Let any excess drip off.
About 5 min
Cook’s note: Work quickly as the fondant sets fast. You can re-warm the fondant over low heat if it thickens too much.
16
Allow the petit fours to set at room temperature for at least 2 hours, or until the fondant is firm to the touch.
About 2 hr

Per serving

Nutrition

42%Score

Calories: 226.2kcal
Protein: 2.1g
Carbs: 47.2g
Fat: 3.6g
Fibre: 0.3g
Sugar: 39.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store petit fours in an airtight container at room temperature.