Vanilla Petits Fours
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Delicate French pastries filled with a rich vanilla cream and topped with a lightly sweetened glaze.
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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