Petit Fours Glacés Recipe

Bake the Pound Cake

1. Preheat your oven to 325°F (160°C). Grease and flour a 9x13 inch (23x33 cm) baking pan, or line it with parchment paper leaving an overhang on the sides for easy lifting.
2. In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on medium-high speed for 3-5 minutes until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients (e.g., flour, milk, flour, milk, flour). Mix on low speed just until combined after each addition; do not overmix.
6. Pour the batter evenly into the prepared pan.
7. Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool completely in the pan on a wire rack. Once cool, wrap tightly in plastic wrap and freeze for at least 2-3 hours, or preferably overnight. Freezing makes it much easier to cut neat pieces.

1. In a medium bowl, beat the softened unsalted butter with an electric mixer until creamy.
2. Gradually add the sifted powdered sugar, beating on low speed until combined, then increase speed to medium and beat until fluffy.
3. Beat in the vanilla extract, salt, and heavy cream/milk, adding a tablespoon at a time until you reach a smooth, spreadable consistency.

Assemble the Cake Layers

1. Once the cake is thoroughly frozen, carefully remove it from the pan using the parchment paper overhang.
2. Trim off any dark or uneven edges from all sides of the cake for a clean finish.
3. Using a long serrated knife, carefully slice the cake horizontally into two (or three, if desired) even layers. This requires a steady hand!
4. Place one cake layer on a flat surface or cutting board. Spread an even layer of the vanilla buttercream over it.
5. Carefully place the second cake layer on top of the buttercream. If making three layers, repeat the process.
6. Chill the layered cake in the freezer for at least 30-60 minutes. This will firm up the buttercream and make cutting much easier.

Cut the Petit Fours

1. Once the layered cake is firm, use a sharp, thin knife (wiped clean after each cut) to carefully trim off any excess edges again for neatness.
2. Cut the cake into small, uniform squares, rectangles, or other desired shapes. Aim for pieces that are about 1-inch to 1.5-inch (2.5-4 cm) in size.
3. Place the cut petit fours on a parchment-lined baking sheet and freeze them again for at least 30 minutes (this is crucial for smooth glazing).

Make the Poured Fondant Glaze

1. Set up a double boiler: Place a heatproof bowl over a saucepan with a few inches of simmering water (make sure the bowl doesn't touch the water).
2. In the heatproof bowl, combine the sifted powdered sugar, light corn syrup, and 1/4 cup of hot water.
3. Whisk constantly over the simmering water until the mixture is smooth, warm (around 100-110°F or 38-43°C), and has the consistency of thin pancake batter. If it's too thick, add more hot water, ½ teaspoon at a time, until it flows smoothly off the whisk. If it's too thin, add more sifted powdered sugar.
4. Stir in the clear vanilla extract and food coloring (if using) until evenly distributed. Keep the glaze warm over the double boiler or reheat gently as needed during glazing.

Glaze the Petit Fours

1. Place a wire rack over a large baking sheet lined with parchment paper (this will catch the excess glaze).
2. Remove the frozen petit fours from the freezer.
3. One by one, place a petit four onto a fork or small metal spatula.
4. Carefully pour the warm glaze over the entire petit four, ensuring all sides are covered. Let the excess glaze drip off.
5. Gently transfer the glazed petit four to the prepared wire rack.
6. Work quickly, as the glaze sets as it cools. Reheat the glaze gently if it becomes too thick.
7. Once all petit fours are glazed, let them sit at room temperature for the glaze to set completely (this can take 1-2 hours).

 Garnish and Serve

1. Once the glaze is set, you can carefully transfer the petit fours from the wire rack to a serving platter.
2. Garnish with sprinkles, edible glitter, small edible flowers, or piped buttercream designs if desired.
3. Serve at room temperature.

• ✅ Perfect for Portion Control: Their small size makes them ideal for enjoying sweet treats without overindulging.
• ✅ Visually Appealing: Their refined appearance adds elegance to any dessert table or event.
• ✅ Customizable Flavors: You can easily tailor fillings and glazes to suit any occasion or personal taste.
• ✅ Make-Ahead Friendly: Can be prepared in advance and stored for stress-free entertaining.
• ✅ Versatile for Celebrations: Great for holidays, weddings, baby showers, and other festive gatherings.

Petit Fours Glacés are a stunning and sophisticated dessert that combines visual elegance with exquisite flavor. Whether you fill them with jam, buttercream, or ganache and top them with fondant, these miniature confections are sure to impress. Their delicate appearance and rich taste make them a standout addition to any celebration or afternoon tea.

Browse our site for more French dessert recipes, mini cake ideas, and party-perfect sweets that will elevate your baking repertoire. Don’t forget to save your favorites and share your petit fours creations with fellow dessert lovers around the world!