Classic Petits Fours Glacés
These elegant French petit fours feature layers of tender vanilla sponge cake and apricot jam, coated in a smooth, sweet poured fondant icing. They are perfect for special occasions or as a delicate sweet treat.
An original recipe by Forkin
- Total time
- 4 hr 55 min
- Serves
- 16
- Difficulty
- Hard
- Per serving
- 226 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
cake
- 120 gall-purpose flour
- 100 ggranulated sugar
- 3 pcsegg, large, room temperature
- 50 gunsalted butter, melted and cooled
- 5 mlvanilla extract
- 2.5 gbaking powder
- 0.5 gsalt
filling
- 120 gapricot jam, strained
fondant
- 450 gpowdered sugar, sifted
- 60 mlwater
- 30 mlcorn syrup
- 1 pinchfood coloring, optional(optional)
Equipment
20x20 cm baking pan · saucepan · spatula · wire rack · baking sheet · parchment paper · electric mixer · mixing bowls · oven · whisk · serrated knife
The method
Step by step
- 1
Preheat your oven to 175°C (350°F). Lightly grease and flour a 20x20 cm (8x8 inch) square baking pan, or line with parchment paper.
About 10 min
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
About 2 min
- 3
In a large bowl, using an electric mixer, beat the eggs and granulated sugar on high speed for 5-7 minutes, until the mixture is pale, thick, and has tripled in volume.
About 7 min
Cook’s note: Ensure eggs are at room temperature for maximum volume.
- 4
Gently fold in the vanilla extract and then gradually fold in the dry ingredients until just combined, being careful not to deflate the egg mixture.
About 3 min
Cook’s note: Use a spatula and a light hand to preserve the air in the batter.
- 5
Carefully fold in the melted and cooled unsalted butter until no streaks remain.
About 2 min
Cook’s note: Adding the butter slowly helps it incorporate without deflating the batter.
- 6
Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
About 25 min
- 7
Remove the cake from the oven and let it cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. This usually takes at least an hour.
About 1 hr
- 8
Once the cake is completely cool, use a serrated knife to carefully level the top if necessary, then slice the cake horizontally into two even layers.
About 5 min
Cook’s note: A long serrated knife works best for even layers.
- 9
Warm the strained apricot jam in a small saucepan over low heat until it is spreadable. Spread a thin, even layer of the warm jam over one cake layer.
About 3 min
- 10
Place the second cake layer on top of the jam-coated layer, pressing down gently. Wrap the cake in plastic wrap and refrigerate for at least 1 hour to set.
About 1 hr
Cook’s note: Chilling makes the cake easier to cut cleanly.
- 11
After chilling, unwrap the cake and trim the edges for a neat, even rectangle. Cut the cake into 16 small, uniform squares or rectangles, approximately 4x4 cm (1.5x1.5 inches) each.
About 10 min
Cook’s note: Use a sharp, clean knife for precise cuts. Wipe the knife between cuts if needed.
- 12
Prepare the poured fondant: In a saucepan, combine the water and corn syrup. Heat over medium heat until it just begins to simmer.
About 3 min
- 13
Remove from heat and gradually whisk in the sifted powdered sugar until smooth. If using, add a pinch of food coloring until desired shade is achieved.
About 5 min
Cook’s note: If the fondant is too thick, add a tiny amount more water, a few drops at a time, until it reaches a pourable but thick consistency.
- 14
Place the cut cake pieces on a wire rack set over a baking sheet to catch excess fondant.
About 2 min
- 15
Pour the warm fondant evenly over each petit four, ensuring they are fully coated. Let any excess drip off.
About 5 min
Cook’s note: Work quickly as the fondant sets fast. You can re-warm the fondant over low heat if it thickens too much.
- 16
Allow the petit fours to set at room temperature for at least 2 hours, or until the fondant is firm to the touch.
About 2 hr
Per serving
Nutrition
- Calories
- 226.2kcal
- Protein
- 2.1g
- Carbs
- 47.2g
- Fat
- 3.6g
- Fibre
- 0.3g
- Sugar
- 39.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store petit fours in an airtight container at room temperature.
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