Vanilla Petits Fours
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Vanilla Petits Fours are delicate, elegant little cakes perfect for special occasions or afternoon tea. Made with butter, eggs, flour and fragrant vanilla extract, these miniature treats are topped with a smooth vanilla cream made from heavy cream and confectioner's sugar. With just 20 minutes of preparation and 25 minutes in the oven, they are an achievable bake for anyone wanting to impress with homemade patisserie.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gbutter(softened)
- 100 gsugar
- 2 eggeggs
- 5 mLvanilla extract
- 200 mLheavy cream(chilled)
- 50 gconfectioner's sugar
- 1 gsalt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a thermometer for accurate temperature reading.
- 2
In a medium bowl, whisk together flour, sugar, and salt. Add softened butter and mix until a dough forms.
Tip: Make sure to keep the butter cool to avoid melting.
- 3
Roll out the dough to a thickness of 3 mm (1/8 in) and cut into small squares (about 5 cm or 2 in per side).
Tip: Use a sharp knife to prevent the dough from tearing.
- 4
Bake the squares for 12-15 minutes or until lightly golden. Allow to cool completely.
Tip: Don't overbake, as the cream filling will be set by the glaze.
- 5
In a large bowl, whip the heavy cream until stiff peaks form. Add vanilla extract and mix until combined.
Tip: Use a stand mixer for easier whipping.
- 6
To assemble, split each cooled pastry in half horizontally using a serrated knife. Fill with whipped cream and top with a lightly sweetened glaze.
Tip: Adjust the glaze consistency by adding more confectioner's sugar or water.
- 7
Dust the tops with confectioner's sugar before serving.
Tip: Optional: garnish with a sprinkle of sugar or a few fresh berries.
- 8
Serve chilled.
Tip: Keep the pastries refrigerated until serving.
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