Caramel Petits Fours
Prep
20 mins
Cook
40 mins
Servings
12
Difficulty
Easy
These little caramel petits fours are my go to when I want to impress without spending hours in the kitchen. In just about an hour from start to finish, you'll have these gorgeous, buttery cakes with a silky caramel topping that honestly tastes like you slaved away all day. The brown sugar in the caramel adds a lovely depth of flavor and also contains minerals like potassium and magnesium that you won't find in regular white sugar. Best of all, the ingredients are probably sitting in your pantry right now, so there's no special shopping trip needed. These are simple enough for a weeknight bake but elegant enough to bring to a dinner party.
Ella x
Ingredients
- 300 gbutter
- 600 ggranulated sugar
- 150 gbrown sugar
- 4 eggeggs
- 250 gall-purpose flour
- 12 gsalt
- 100 gunsalted butter, softened
- 150 mlheavy cream
- 2 gsea salt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: For easy cleanup, line the baking sheet with parchment paper.
- 2
In a medium saucepan, melt the butter and sugars over medium heat, stirring occasionally.
Tip: Use a heavy-bottomed saucepan to prevent scorching.
- 3
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.
Tip: Stir occasionally to prevent scorching.
- 4
Remove the saucepan from the heat and stir in the eggs one at a time.
Tip: Be patient and take your time when adding the eggs.
- 5
Add the flour, salt, and softened butter to the saucepan. Mix until just combined.
Tip: Avoid overmixing, as this can lead to tough cookies.
- 6
Pour the mixture into a piping bag fitted with a small round tip.
Tip: Use a piping bag with a small round tip to create the signature petite four shape.
- 7
Pipe the mixture onto the prepared baking sheet, forming small, round shapes.
Tip: Tap the baking sheet gently to remove any air bubbles.
- 8
Bake for 12-15 minutes, or until the edges are lightly golden.
Tip: Keep an eye on the cookies after 10 minutes, as they can go from perfectly baked to burnt quickly.
- 9
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tip: This will help the cookies retain their shape and make them easier to handle.
- 10
Once the cookies are cool, drizzle with caramel sauce and sprinkle with flaky sea salt.
Tip: Use a high-quality caramel sauce and flaky sea salt for the best flavor.
- 11
Serve the caramel petits fours immediately, or store them in an airtight container at room temperature for up to 3 days.
Tip: These cookies are best served fresh, but they can be stored for later use.
- 12
To make the caramel sauce, melt 100g of butter and 150g of sugar in a saucepan over medium heat, stirring occasionally.
Tip: Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.
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