Best 7 Beautiful Petit Fours Paula Deen Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Indulge in the Exquisite World of Petit Fours: A Culinary Journey of Delicate Flavors and Visual Delights**

Petit fours, those bite-sized morsels of pure indulgence, are a testament to the culinary artistry that transforms simple ingredients into delectable masterpieces. Originating in France, these bite-sized treats have captivated hearts and taste buds worldwide with their intricate designs, vibrant colors, and symphony of flavors. Our collection of petit four recipes offers a delightful journey through this world of miniature perfection, encompassing a range of textures, fillings, and decorations that cater to every palate.

From the classic French macarons with their delicate almond meringue shells and luscious fillings to the rich and decadent chocolate truffles, each recipe unveils a unique flavor profile. For those who prefer a touch of tang, the lemon squares offer a burst of citrusy goodness, while the pistachio squares provide a nutty and subtly sweet experience. For those with a sweet tooth, the raspberry bars and coconut macaroons offer an explosion of flavor in every bite.

Whether you're a seasoned baker or just starting your culinary adventures, our petit four recipes are carefully crafted to guide you through the process with precision and ease. With detailed instructions, helpful tips, and vibrant visuals, you'll be able to create these exquisite treats in the comfort of your own kitchen. Impress your friends and family with these bite-sized gems, perfect for any special occasion or simply as a delightful afternoon treat.

**Dive into the world of petit fours and discover the art of creating these miniature masterpieces. Let your taste buds embark on a journey of pure bliss as you savor the delicate flavors and intricate designs of these culinary delights.**

Here are our top 7 tried and tested recipes!

BEAUTIFUL PETIT FOURS - PAULA DEEN



Beautiful Petit Fours - Paula Deen image

Make and share this Beautiful Petit Fours - Paula Deen recipe from Food.com.

Provided by Tara_hearts

Categories     Dessert

Time 4h5m

Yield 42 serving(s)

Number Of Ingredients 8

1 loaf butter pound cake, about 1 pound, top crust removed, cut into 1 1/2-inch cubes
1 teaspoon unflavored gelatin
2/3 cup cold water
1 egg white
1 tablespoon light corn syrup
2 (8 ounce) boxes confectioners' sugar, about 1 pound, sifted
3 dashes food coloring
6 skewers

Steps:

  • Arrange the pound cake cubes in a single layer on a baking sheet. Freeze until firm, 4 hours or overnight.
  • In the top of a double boiler, dissolve the gelatin in 2/3 cups cold water. Add egg white and corn syrup. Whisk. Add confectioners' sugar and whisk until well blended and not too thick. When mixture reaches 110 degrees F. (warm to the touch) divide the icing among several bowls and add your preferred food coloring to each bowl. Mix well.
  • Line baking sheet with waxed paper. With 2 skewers for each color, dunk cake cubes into colored icing and cover completely. Place on waxed paper to dry. Do this for remaining cubes. When completely dried, place a drop of icing onto each cube and sprinkle with edible gold for design.

PETIT FOURS



Petit Fours image

Provided by Food Network

Categories     dessert

Time 3h45m

Yield about 75 bite-sized cakes

Number Of Ingredients 19

Nonstick cooking spray, for the sheet pan
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3.5 ounces almond paste, broken into small bits
1 cup granulated sugar
1/4 cup honey
2 sticks (1 cup) unsalted butter, at room temperature
6 large eggs
1 1/2 batches Royal Icing, recipe follows
Violet and green gel food coloring (or your preferred colors), as needed
1/3 cup seedless blackberry jam
1 cup white chocolate chips
4 cups confectioners' sugar
1/3 cup hot water, plus up to 1/4 cup more if needed
1/4 cup light corn syrup
4 cups sifted confectioners' sugar
3 tablespoons meringue powder
5 to 6 tablespoons warm water

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Liberally spray an 18-by13-inch sheet pan with nonstick cooking spray and line it with parchment paper. Stack the lined sheet pan inside a second sheet pan, to avoid extra browning when baking.
  • In a mixing bowl, add the flour, baking powder and salt and whisk to combine. Set aside.
  • In a food processor, pulse together the almond paste, granulated sugar and honey. Pulse until well combined. Open the food processor and scrape the sides and bottom with a metal spoon to check that the almond paste is completely incorporated. Add the butter, 1 tablespoon at a time, pulsing to combine after each addition.
  • Add the eggs one by one, pulsing until each is completely incorporated. After the last addition, scrape down the bowl and then pulse until the batter is completely smooth and slightly fluffy. Pulse in the flour mixture until blended.
  • Spread the batter evenly in the prepared sheet pan. Bake until the cake is golden brown and springs back when gently poked, 15 to 20 minutes. Let cool completely.
  • While the cakes are cooling, color the Royal Icing in the colors of your choosing and add each color to a pastry bag fitted with a #2 tip. Pipe tiny flowers on a piece of parchment by making small closed spirals in one color, then add leaves to either side in the other color. Set aside to set up and harden, about 1 hour.
  • Remove the cake from the sheet pan and cut in half widthwise. Spread the jam on top of one half and top with the second half. Freeze for 10 minutes to set.
  • Use a serrated knife to cut the cake into 1-inch squares. Place onto a parchment-covered sheet pan and freeze for at least 1 hour.
  • For the coating icing: In the meantime, add the white chocolate chips to a heatproof bowl and set over a pot of simmering water (the bowl should sit above and not touch the water). Heat, stirring, until melted and smooth.
  • Sift the confectioners' sugar into a separate large bowl. Stir in the hot water and corn syrup until smooth. Stir in the melted chocolate. If the icing is too thick (it should be pourable), add more hot water 1 teaspoon at a time. Use while warm; you can reheat it in the microwave if necessary as you are working.
  • Put the little cakes on a wire rack fitted inside a sheet pan lined with parchment paper. Coat the cakes with the icing using a spoon and small offset spatula, or add icing to a pastry bag, snip the corner and use to coat each cake. Top each with a hardened royal icing decoration. Allow the icing to set up before transferring to a serving platter.
  • In the bowl of an electric mixer fit with a paddle attachment, add the confectioners' sugar and meringue powder and beat to combine. Beat in 4 tablespoons of warm water to combine. Raise the paddle head to check the consistency of the icing; the icing should be thick and smooth but not dripping from the paddle. Add more water until the desired consistency is reached. (You can add slightly more water to achieve a flooding consistency icing to completely cover cookies. Use a stiffer consistency to pipe decorations and details.)

PRETTY PETITS FOURS



Pretty Petits Fours image

Add a delicate touch to your desert table with these bite-size cakes from our Test Kitchen. We decorated the tops with roses to follow our floral theme, but feel free to try your hand at other designs.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2-1/2 dozen (3 cups frosting).

Number Of Ingredients 20

1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup whole milk
3 large egg whites, room temperature
GLAZE:
2 pounds confectioners' sugar
2/3 cup plus 2 tablespoons water
2 teaspoons orange extract
FROSTING:
6 tablespoons butter, softened
2 tablespoons shortening
1/2 teaspoon vanilla extract
3 cups confectioners' sugar
3 to 4 tablespoons whole milk
Gel, liquid or paste food coloring

Steps:

  • In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter., Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan., In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely., For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green., Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.

Nutrition Facts : Calories 274 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 114mg sodium, Carbohydrate 53g carbohydrate (46g sugars, Fiber 0 fiber), Protein 1g protein.

PETITS FOURS



Petits Fours image

This is a sponge cake that it is perfect for making petits fours. Dense yellow cake that can stand up to the process of being cut into small pieces, and iced individually. Decorate each little cake with a whole nut, some candied fruit, tiny candies, sprinkles or coconut.

Provided by courtney

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h30m

Yield 36

Number Of Ingredients 8

2 eggs
2 egg yolks
1 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
½ cup milk
5 tablespoons butter, melted
2 cups Frosting for Petits Fours

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  • In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
  • Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
  • Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
  • Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.

Nutrition Facts : Calories 69.6 calories, Carbohydrate 11.1 g, Cholesterol 26.2 mg, Fat 2.3 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 1.2 g, Sodium 37.2 mg, Sugar 5.8 g

CAKE PETIT FOURS



Cake Petit Fours image

Provided by Sandra Lee

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

1 store-bought pound cake
1 small jar seedless strawberry jam
1 pint strawberries, sliced
1 (1-pound) container vanilla frosting
Red, green, and brown food coloring
1 cup confectioners' sugar
1/4 cup milk
Ice cream (any flavor you desire), frozen hard

Steps:

  • Slice cake into 1/4-inch thick slices. Spread jam on the cake slices and then top with sliced strawberries. Cut cake slices into 1-inch circles and stars and set aside.
  • Separate the frosting into 3 bowls and add food coloring to reach desired colors (1 to 2 drops of red to make pink, 1 to 2 drops of green to make seafoam and 1 to 2 drops of brown to make cream). Make a glaze by combining the sugar and milk in a medium bowl. Separate the glaze into 3 bowls and tint each to match the frosting colors.
  • Place cake cut-outs on a wire rack. Fill 3 resealable plastic bags fitted with a star tip with each color of frosting and then pipe desired frosting over. Using a melon baler, add a scoop of ice cream and then sandwich the cut-outs. Drizzle glaze over cut-outs. Let glaze set. Pipe a star on the top of each petit four with the corresponding color of icing. Garnish with a small strawberry slice.

PETIT FOURS



Petit Fours image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h30m

Yield about 108 (1 by 1-inch) squares

Number Of Ingredients 17

2 sticks unsalted butter, at room temperature, plus melted butter for pans
1 pound almond paste
1 cup sugar
1 teaspoon pure almond extract
6 large eggs
1 cup all-purpose flour
Pinch fine sea salt
1 1/3 cups Raspberry Preserves, recipe follows, or strawberry jam with seeds
8 cups tinted Royal Icing, recipe follows, or store bought
Decorative dragees, silver, gold, etc., for garnish
1 quart raspberries
1 tablespoon lemon juice
1 3/4 cup sugar
6 tablespoons corn syrup
2 tablespoons plus 1 teaspoon almond extract
17 1/2 cups confectioners' sugar (about 5 boxes)
Green and violet food coloring (or your favorite colors)

Steps:

  • Preheat the oven to 375 degrees F. Brush 3 (12 1/2 by 9-inch) rimmed baking sheets (otherwise known as quarter sheet pans) with melted butter. Line the pans with parchment paper, leaving a few inches of overhang on opposite sides. Butter the top of the parchment paper as well, then set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste and sugar on medium speed until well combined, about 5 minutes. Add the almond extract. Roughly cut the room temperature butter into pats and gradually add to the almond paste-sugar mixture. Beat until light and fluffy, about 2 minutes, scraping down the sides of the bowl if needed. Add the eggs, 1 at a time, beating to combine after each addition. Add the flour and salt and beat until just combined.
  • Divide the batter evenly among the prepared baking sheets, about 2 1/4 cups each sheet, smoothing the batter out with an offset spatula. Gently tap the baking sheet on the table to remove any air pockets in the batter. Air pockets will cause holes in the baked cake and give a ragged look to the finished product. Bake until just set, but not browned, 15 to 20 minutes. Give the baking sheets a turn halfway through baking, after about 8 minutes, for even baking, if needed, but don't worry too much because we're covering the cakes. Test with a toothpick or skewer and if clean, remove from the oven and transfer to wire racks to cool.
  • To make the jam easier to spread and to prevent tearing the cake, puree the raspberry jam in a food processor. Line a baking sheet with parchment paper. Turn 1 cake layer out onto the lined baking sheet. Spread half of the raspberry jam in an even layer over the cake. Carefully flip the cake out of the baking sheet and top with a second cake layer. Spread with the remaining jam. Carefully flip the final layer out of the baking sheet and top the cake. Place a piece of parchment paper over the final layer and top with a second baking sheet. Weigh down with 2 large (28-ounce) cans. Chill in the refrigerator for at least 1 hour and up to overnight.
  • Remove the cake from the refrigerator and cut into 1-inch squares. Place onto a wire racks over at least 2 baking sheets, leaving at least 1-inch between each cake piece.
  • Place each of the tinted royals icings in a heatproof bowl set over a pan of simmering water, with the bottom of the bowl not touching the water, until pourable. You should have about 8 cups total. You'll be using about 1 heaping tablespoon icing on each. Carefully place a cut cake on a chocolate fork/dipper (or a small fork). Place the cake over the icing and spoon the icing onto the cake. If the cake drops into the icing, carefully pick it up with your spoon and place back onto your fork/dipper. Place back onto the wire rack using another dipper or fork to slide onto the wire rack. Top with decorative dragees, as desired. Repeat with the remaining icing and cakes. Alternately, for each tinted frosting, set 3 cooling racks over baking sheets and divide the cut cake pieces evenly among the racks. Pour the tinted frosting slowly over the cake pieces. If you need extra frosting, just remove the cooling rack, scrape the excess frosting from the baking sheet, melt or microwave until pourable and touch up any area that the frosting didn't coat the first time. Let stand until set, about 30 minutes at room temperature or cover and place in the refrigerator for up to 1 week until ready to serve.
  • Put your raspberries and 1/4 cup water in a saucepan over medium heat. Once it's at a simmer, partially cover and cook 8 to 10 minutes. Pass the berry mixture through a food mill and measure the liquid that remains. You need 3 1/2 cups. Add more water if there isn't enough.
  • Put the berry liquid into a new saucepan over medium heat and bring to a simmer again. Once it simmers, start adding your sugar in 1/2 cup increments. Give it a stir to incorporate and bring it back to a simmer before adding of the next 1/2 cup sugar. Once the last 1/2 cup is added, bring the liquid to 216 to 218 degrees F on a candy thermometer. Stir constantly.
  • Let this cool to room temperature prior to using. If not using right away, refrigerate for up to 1 week. Yield: 2 cups.
  • In a large heatproof bowl, combine 1 1/4 cups plus 1 tablespoon water, corn syrup and almond extract. Once incorporated, slowly whisk in the sugar until fully combined. Alternately, slowly mix together in a stand mixer and transfer to a heatproof bowl prior to icing cakes.
  • Divide the icing into 3 heatproof bowls. To make a pale green color, add a little less than 1 drop green food coloring to the first bowl. To the second bowl, add 1 drop purple coloring for a lavender color. And leave the final bowl white, or add another color, as desired.

ANGEL FOOD PETIT FOURS



Angel Food Petit Fours image

This is a recipe that I've made for Christmas, weddings, parties, etc. It uses store bought cake and my clothespin cookie filling as the frosting. They are yummy!

Provided by Chef53Kathy

Categories     Dessert

Time 40m

Yield 5 dozen, 30 serving(s)

Number Of Ingredients 9

1 loaf angel food cake, store bought
1 cup Crisco
1 cup margarine
4 cups powdered sugar
4 teaspoons vanilla extract
2 egg whites
1/2 cup hot milk
1 (7 ounce) jar marshmallow creme
2 (16 ounce) bags shredded coconut

Steps:

  • Cut the angel food cake into 1 inch squares. Prepare the frosting. Use one hand to roll the cake in the frosting and the other hand to roll the frosted cakes in coconut. I usually tint the frosting in pastel shades and sometimes leave them white and decorate each with an icing rosebud and leaf.
  • I have used raw eggs in this recipe for 30 plus years without any incidence of salmonella. I sell cookies professionally and this has never presented any problems.
  • The yield is approximate, depends on your cutting of the cake. I cut the loaf in 7-8 slices and each slice into 9 cookies. I count on two per person for a serving.

Nutrition Facts : Calories 408.4, Fat 23.9, SaturatedFat 13, Cholesterol 0.6, Sodium 263.9, Carbohydrate 48, Fiber 1.4, Sugar 38.2, Protein 2.6

Tips:

  • Mise en Place: Before starting, measure and prepare all ingredients. This will help ensure the baking process runs smoothly.
  • Room Temperature Ingredients: Bring butter, eggs, and cream cheese to room temperature before mixing. This will help them blend more easily and create a smoother batter.
  • Creaming Butter and Sugar: Cream the butter and sugar together until light and fluffy. This will incorporate air into the mixture, resulting in a tender and airy cake.
  • Folding in Egg Whites: When folding egg whites into the batter, do so gently to avoid deflating them. This will help maintain the airiness of the batter.
  • Baking the Cakes: Bake the cakes until a toothpick inserted into the center comes out clean. Overbaking can dry out the cakes.
  • Cooling the Cakes: Allow the cakes to cool completely before frosting. This will help prevent the frosting from melting.
  • Making the Frosting: Use a stand mixer or hand mixer to beat the butter and cream cheese until smooth and creamy. Gradually add the confectioners' sugar and vanilla extract until the desired consistency is reached.
  • Decorating the Cakes: Use a piping bag or knife to spread the frosting evenly over the cooled cakes. Decorate with sprinkles, chopped nuts, or other desired toppings.

Conclusion:

Petit fours are a delightful and versatile treat that can be enjoyed for various occasions. By following these tips and the detailed instructions provided in the recipes, you can create beautiful and delicious petit fours that will impress your friends and family. Experiment with different flavors and decorations to create unique and customized petit fours that reflect your personal style.

Related Topics