Petit Fours

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This petit fours recipe is made with a sheet of poundcake and raspberry jam filling then iced and decorated. The petit fours can be made with your choice of filling and are perfect for tea parties or brunch gatherings.

Course Breakfast. Brunch, Dessert

Cuisine French

Prep Time 20

Cook Time 15

Chill Time 15

Total Time 50

Servings

Calories 375kcal

Author Robin Gagnon

Equipment

Stand mixer or electric hand mixer
Measuring Cups and Spoons
Silicone Scraper/Spoon
Spreader
Half Sheet Pan 13x18
Parchment paper
Non-Stick Spay
Oven and Stovetop
Medium Size Saucepan
Large Bowl (Wide)
Wire Cooling Racks
Long Serrated and straight edge Knife
Ladle or large spoon
whisk
Candy Thermometer

Ingredients

Pound Cake

1 cup unsalted butter softened to room temperature
1 ½ cups granulated sugar
6 large eggs room temperature
½ teaspoon almond extract or vanilla extract
2 cups all purpose flour
½ cup raspberry jam (preferably seedless) or other fillings like lemon curd

Poured Fondant Icing

6 cups powdered sugar
½ cup water
2 tablespoons light corn syrup
1 teaspoon almond extract or vanilla extract
food color optional

Instructions

Preheat the oven to 350 degrees f.
Prepare a baking sheet by lining the bottom with parchment paper and then spray a non-stick spray around the inside edges. I use a half size sheet pan which is 13x 18 x 1”.
In the bowl of a stand up mixer, cream the softened butter for about 1 minute.
Add the granulated sugar and continue beating on medium high for an additional 2 minutes.
Add the eggs, one at a time while mixing and the almond extract.
Gradually add the flour and mix to combine.
Pour into the prepared pan and spread cake batter evenly. (Make sure it gets in all the corners).
Bake at 350 for about 15-18 minutes or until a toothpick inserted into the center comes out clean and the cake springs back to the touch.
Remove from the oven and transfer to a wire cooling rack to cool for about 15 minutes before removing from the pan.
Place a large cutting board over the entire pan and invert the cake onto the board. You may need to loosen up all the edges before inverting. Carefully remove the parchment paper from the bottom of the cake. Allow the cake to cool completely.
Using a large serrated knife, cut the cake in thirds to create the cake layers.
Spread a thin layer of the jam evenly over 2 of the cakes and stack them evenly. Top with remaining cake and gently press together.
Place the cakes in the freezer for about 10 minutes to chill together for easier cutting.
Remove the cake and trim edges if needed to create a more uniform size. Cut the cake into 2” pieces, keeping the pieces as even and uniform as possible. I use a long straight edge knife for this.
Place the cake cubes on a wire cooling rack, leaving space in between the pieces. Set Aside.
Make the pourable fondant: Fill a medium saucepan half full of water and place on medium high heat on the stove top. (The water should not be boiling, just a simmer)
In a large mixing bowl, wider than the saucepan, add all of the powdered sugar and the ½ cup water. Set the bowl over the simmering hot water. (Essentially, this is a Bain Marie)
Begin to whisk together until the powdered sugar starts to melt and liquify. Add the corn syrup and the almond extract. Continue whisking until mixture is smooth and has a pourable consistency.
Check the temperature with a candy thermometer to make sure it is about 90 degrees F. (If it exceeds 100 degrees, remove from the heat and allow to cool a little)
Place the cooling rack (with some of the cake squares over the edge of the bowl with fondant and ladle a generous amount of fondant over the cakes, allowing the excess to drip back into the bowl.
Repeat until all of the cakes have been covered. You may need to repeat the process once the cakes have dried if you like them to be less opaque.
Allow the petit fours to dry on the wire cooling rack.
Decorate the top as desired with colored icing, sprinkles or edible decorations.

Notes

Nutrition calculation based on an assumption of ¾ of the icing remaining on the petit fours.

Nutrition