Praline Petits Fours
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
Rich, buttery praline cakelets in individual cups, topped with a layer of caramel and crunchy praline pieces.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter, softened
- 2large eggs
- 1 mLvanilla extract(optional)
- 100 gpraline pieces
- 50 gcaramel sauce
- 5 gsalt
- 2 gbaking powder
- 120 mLunsalted milk
- 100 gconfectioners' sugar
- 50 gbrown sugar
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
Tip: To prevent the praline pieces from sticking, lightly dust the muffin tin with confectioners' sugar.
- 2
In a medium bowl, whisk together the flour, sugar, and baking powder.
Tip: Sift the dry ingredients to ensure even distribution.
- 3
In a large bowl, using an electric mixer, beat the butter and eggs until light and fluffy.
Tip: Scrape down the sides of the bowl as needed.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
Tip: Beat just until combined.
- 5
Divide the batter evenly among the muffin cups.
Tip: Smooth the tops with a spatula.
- 6
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
Tip: Let the cakes cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- 7
To make the caramel sauce, combine the brown sugar, salt, and 50mL of water in a small saucepan.
Tip: Bring to a boil over medium heat, then reduce the heat to low and simmer for 5 minutes.
- 8
To assemble, place a small spoonful of praline pieces in the center of each cooled cake.
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