Salted Caramel Petits Fours

Instructions

1. 1

   Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.

2. 2

   In a medium bowl, whisk together flour, sugar, and salt.

   Tip: Use a digital scale for accuracy.

3. 3

   In a large bowl, using an electric mixer, beat the butter until creamy.

   Tip: Make sure to scrape down the sides of the bowl.

4. 4

   Add eggs one at a time, beating well after each addition.

   Tip: Beat until smooth and creamy.

5. 5

   With the mixer on low speed, gradually add the flour mixture in three parts, alternating with the water, beginning and ending with the flour mixture.

   Tip: Be careful not to overmix.

6. 6

   Divide the batter evenly among the muffin cups.

   Tip: Fill to the top of the cups.

7. 7

   Bake for 18-20 minutes, or until a toothpick inserted into the centre of a cake comes out clean.

   Tip: Let cool in the tin for 5 minutes before transferring to a wire rack.

8. 8

   While the cakes are still warm, fill a piping bag with the caramel sauce and pipe into the centre of each cake.

   Tip: Use a serrated knife to level the cakes if needed.

9. 9

   Sprinkle flaky sea salt over the top of each cake.

   Tip: Use a small brush to spread the sugar glaze evenly.

10. 10

    Drizzle the granulated sugar glaze over the top of each cake.

    Tip: Use a small brush to spread the glaze evenly.