Vanilla Petits Fours
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These delicate vanilla petits fours are my go to treat when I want something elegant but don't have hours to spend in the kitchen. With just forty five minutes from start to finish, they come together surprisingly quickly, and the ingredients are probably already sitting in your pantry. The butter in these little cakes provides fat soluble vitamins that help your body absorb essential nutrients, plus it gives them that rich, tender crumb that makes them taste like they came from a fancy bakery. Trust me, your friends will be impressed, and you'll love how simple they actually are to make.
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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