Dulce de Leche Petits Fours
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These elegant dulce de leche petits fours are delicate little cakes featuring a rich caramel filling and topped with a dusting of confectioners' sugar and chopped almonds. Made with butter, eggs, flour and a hint of almond extract, these small treats come together in just 45 minutes of total preparation and cooking time. Perfect for serving at afternoon tea or as an impressive dessert for those who appreciate French patisserie.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 100 gunsalted butter
- 4large eggs
- 1 mLvanilla extract
- 5 gsalt
- 300 gdulce de leche
- 50 gconfectioners' sugar
- 5 gbaking powder
- 100 mLmilk
- 1 mLalmond extract
- 20 gchopped almonds(optional garnish)
- 5 gflaky sea salt(optional garnish)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Ensure the parchment paper is large enough to accommodate the petit fours.
- 2
In a medium bowl, whisk together flour, sugar, and baking powder.
Tip: Sift the dry ingredients to incorporate air and ensure even baking.
- 3
In a large bowl, cream together butter and eggs until light and fluffy. Add vanilla extract and mix well.
Tip: Use an electric mixer for easier incorporation.
- 4
Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
Tip: Do not overmix to avoid dense petit fours.
- 5
Fold in chopped almonds and flaky sea salt, if using.
Tip: These additions provide extra flavor and texture.
- 6
Divide the batter evenly among 12 small ramekins or cups. Tap each ramekin gently to remove air bubbles.
Tip: This helps the petit fours bake evenly.
- 7
Bake for 15-20 minutes or until the edges are golden brown and the centers are set.
Tip: Rotate the baking sheet halfway through baking for even browning.
- 8
Allow the petit fours to cool in the ramekins for 5 minutes before transferring to a wire rack to cool completely.
Tip: This helps prevent breakage.
- 9
Once cooled, fill the petit fours with dulce de leche using a piping bag or spoon.
Tip: Use a serrated knife to cut the dulce de leche if necessary.
- 10
Dust the petit fours with confectioners' sugar before serving.
Tip: This adds an extra touch of sweetness and visual appeal.
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