Indulge in the sweet life with these 20 decadent petit fours recipes that will satisfy your cravings and impress your guests. From classic vanilla to innovative matcha green tea, each flavor combination is a masterclass in indulgence. Whether you’re looking for a romantic dessert to serve at a dinner party or just need a treat to brighten up your day, these bite-sized delights are sure to please.
From the rich flavors of chocolate ganache and red velvet to the bright citrus notes of lemon glaze and orange blossom, every petit four on this list is a taste sensation. And with an array of creative fillings, frostings, and toppings at your disposal, the possibilities are endless. So go ahead, get decadent, and treat yourself (and others!) to a culinary experience you won’t soon forget.
Classic Vanilla Petit Fours with Buttercream Frosting
These delicate French-inspired pastries are the perfect treat to impress your friends and family. Moist vanilla cake, topped with a light and airy buttercream frosting, makes for a delightful dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons pure vanilla extract
– Buttercream frosting (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together butter, eggs, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among mini muffin cups.
6. Bake for 12-15 minutes or until tops are golden brown.
Buttercream Frosting:
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 teaspoons vanilla extract
Whisk together butter and powdered sugar until smooth. Add vanilla extract and mix until combined. Use to frost cooled petit fours.
Cook Time: 12-15 minutes per batch of 12 mini muffins.
Chocolate Ganache Petit Fours with Raspberry Filling
Treat your taste buds to these decadent petit fours, featuring a velvety chocolate ganache exterior and a sweet-tart raspberry filling.
Ingredients:
For the shells:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk
– 1 large egg, at room temperature
For the ganache:
– 1 cup (200g) semisweet chocolate chips
– 1/2 cup (120ml) heavy cream
For the filling:
– 1 cup (200g) fresh raspberries
– 2 tablespoons granulated sugar
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, confectioners’ sugar, and salt in a medium bowl. In a separate bowl, whisk together milk, egg, and vanilla extract. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
3. Pour batter into a piping bag fitted with a large round tip. Pipe small, round shapes onto the prepared baking sheet.
4. Bake for 12-15 minutes or until golden brown. Let cool completely.
5. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
6. Stir in heavy cream to create ganache. Pour over cooled shells and refrigerate until set.
7. Mash raspberries with sugar in a small bowl. Spoon a small amount onto each shell.
8. Top with ganache and serve.
Cooking Time: 20-25 minutes
Lemon Glazed Petit Fours with Zesty Lemon Curd
These bite-sized treats are the perfect combination of tangy and sweet, with a burst of citrus flavor in every bite. A simple lemon curd filling is paired with a light and airy sponge cake, topped with a bright and zesty lemon glaze.
Ingredients:
For the Lemon Curd:
– 1 cup (200g) granulated sugar
– 3 large egg yolks
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup (60ml) unsalted butter, melted
For the Petit Fours:
– 1 cup (120g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 large egg
– 1 tablespoon whole milk
– Lemon zest for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt in a bowl. Add the egg, milk, and lemon zest; whisk until smooth.
3. Pour batter into prepared muffin tin and bake for 12-15 minutes or until golden brown.
4. Allow cakes to cool completely before filling with Lemon Curd (see below).
5. Whisk together Lemon Curd ingredients until smooth. Fill cooled cakes with curd.
6. For the glaze, whisk together lemon juice and sugar. Drizzle over filled petit fours.
Cooking Time: 12-15 minutes for cakes, plus additional time for filling and glazing.
Almond Flour Petit Fours with Honey Drizzle
These bite-sized treats are perfect for special occasions or as a sweet treat any time of the year. Made with almond flour and topped with a drizzle of pure honey, they’re a deliciously gluten-free dessert option.
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup granulated sugar
– 3 large eggs
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– Confectioners’ sugar, for dusting
– Honey, for drizzling
Instructions:
1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, sugar, and salt.
3. In a large bowl, whisk eggs until frothy. Add vanilla extract and whisk until combined.
4. Gradually add dry ingredients to wet ingredients and mix until smooth.
5. Divide batter evenly among muffin cups. Bake for 12-15 minutes or until edges are lightly golden.
6. Allow petit fours to cool completely in pan. Drizzle with honey before serving.
Cooking Time: 12-15 minutes
Red Velvet Petit Fours with Cream Cheese Frosting
Elevate your dessert game with these bite-sized Red Velvet Petit Fours, topped with a tangy and creamy Cream Cheese Frosting. Perfect for special occasions or everyday indulgence.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 2 tablespoons red velvet cake mix
– 1 cup heavy cream
– Cream Cheese Frosting (recipe below)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add softened butter and mix until a crumbly mixture forms.
4. Beat in egg and red velvet cake mix.
5. Divide batter evenly among muffin cups.
6. Bake for 12-14 minutes or until a toothpick inserted comes out clean.
7. Allow to cool completely.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– Powdered sugar, for dusting
Beat cream cheese and butter until smooth. Add vanilla extract and mix well. Dust with powdered sugar before serving.
Matcha Green Tea Petit Fours with White Chocolate Glaze
These bite-sized treats combine the bright, grassy flavor of matcha green tea with the sweetness of white chocolate. Perfect for a elegant dessert or afternoon tea.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon baking powder
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon matcha powder
– 1 cup whole milk
– White chocolate chips or chopped white chocolate for glazing
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. Whisk together flour, confectioners’ sugar, and baking powder.
3. In a separate bowl, whisk together butter, granulated sugar, eggs, matcha powder, and milk.
4. Add dry ingredients to wet ingredients and mix until smooth.
5. Pour batter into mini muffin tin cups and bake for 12-15 minutes or until a toothpick comes out clean.
6. Allow petit fours to cool completely before glazing with melted white chocolate.
Cooking Time: 15 minutes
Earl Grey Tea Infused Petit Fours with Lavender Icing
Elevate your dessert game with these delicate petit fours infused with the soothing flavors of Earl Grey tea and topped with a sweet lavender icing.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup (120ml) whole milk, at room temperature
– 1 large egg, at room temperature
– 1 teaspoon Earl Grey tea leaves, steeped in 1 tablespoon hot water
– 1 cup (200g) unsalted butter, softened
– Lavender icing ingredients: 1 cup (200g) powdered sugar, 2 tablespoons unsalted butter, softened, and 1/4 teaspoon dried lavender buds
Instructions:
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Whisk together flour, confectioners’ sugar, and salt. In a separate bowl, whisk milk, egg, and Earl Grey tea infusion. Combine wet and dry ingredients until smooth.
3. Roll out dough on a floured surface to about 1/4 inch (6mm) thickness. Cut into desired shapes.
4. Bake for 12-15 minutes or until lightly golden. Allow to cool completely.
5. For the lavender icing, whisk together powdered sugar, butter, and dried lavender buds until smooth. Spread over cooled petit fours.
Cooking Time: 12-15 minutes
Pistachio Rosewater Petit Fours with Edible Rose Petals
Elevate your dessert game with these delicate and exotic petit fours, infused with the sweetness of pistachios and the romantic charm of rose petals.
Ingredients:
– 1 cup (200g) confectioners’ sugar
– 1/2 cup (120g) unsalted butter, softened
– 1/4 cup (30g) ground pistachios
– 2 tablespoons rosewater
– 1 teaspoon vanilla extract
– 1 cup (240ml) heavy cream, whipped
– Edible rose petals, for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together confectioners’ sugar and ground pistachios.
3. Add softened butter and mix until a dough forms.
4. Roll out the dough on a floured surface to about 1/8 inch thickness.
5. Cut into small squares (about 1 inch). Place on prepared baking sheet.
6. Bake for 12-15 minutes, or until lightly golden.
7. Allow to cool completely before serving with whipped cream and edible rose petals.
Cooking Time: 12-15 minutes
Caramel Pecan Petit Fours with Salted Caramel Drizzle
Elevate your dessert game with these rich, buttery petit fours infused with the warmth of caramel and crunchy pecans. A drizzle of salted caramel takes them to the next level.
Ingredients:
– 1 cup (200g) unsalted butter, softened
– 1/2 cup (100g) granulated sugar
– 1/4 cup (60g) light brown sugar
– 2 large eggs
– 2 teaspoons pure vanilla extract
– 1 3/4 cups (210g) all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup (30g) chopped pecans
– Salted Caramel Drizzle (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, beat butter and sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
4. Gradually mix in the flour mixture, stirring until just combined. Fold in chopped pecans.
5. Divide batter evenly among muffin cups. Bake for 18-20 minutes or until a toothpick comes out clean.
Salted Caramel Drizzle:
– 1/2 cup (100g) heavy cream
– 1/4 cup (50g) unsalted butter, softened
– 1 tablespoon light brown sugar
– Pinch of flaky sea salt
Whisk ingredients together until smooth. Drizzle over cooled petit fours.
Cooking Time: 18-20 minutes per batch
Coconut Lime Petit Fours with Toasted Coconut Topping
These bite-sized treats combine the sweetness of coconut and lime, wrapped in a delicate pastry crust and topped with toasted coconut flakes.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tablespoon coconut oil
– 1 tablespoon freshly squeezed lime juice
– 1/4 cup shredded coconut
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and salt.
3. Add softened butter and mix until a crumbly mixture forms.
4. Press dough into lined muffin cups.
5. Bake for 12-15 minutes or until lightly golden.
6. Allow petit fours to cool completely.
7. In a small bowl, whisk together coconut oil, lime juice, and granulated sugar.
8. Top cooled petit fours with the coconut-lime mixture and toasted coconut flakes.
Cooking Time: 12-15 minutes
Espresso Infused Petit Fours with Mocha Glaze
Elevate your dessert game with these rich and decadent espresso-infused petit fours, topped with a velvety mocha glaze.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 cup (50g) unsalted butter, softened
– 2 tablespoons espresso powder
– 2 large eggs
– Mocha glaze ingredients: 1 cup (240ml) heavy cream, 2 tablespoons unsweetened cocoa powder, 2 tablespoons powdered sugar
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and espresso powder. Add softened butter; mix until a dough forms.
3. Divide the dough into 12 equal pieces. Roll each piece into a ball, then flatten slightly to fit the muffin tin.
4. Bake for 15-18 minutes or until golden brown. Let cool completely.
5. For the mocha glaze, whisk together heavy cream, cocoa powder, and powdered sugar. Drizzle over cooled petit fours.
Cooking Time: 15-18 minutes
Orange Blossom Petit Fours with Citrus Glaze
Elevate your dessert game with these bite-sized treats infused with the sweet and tangy flavors of orange blossom water. These petit fours are perfect for special occasions or as a delightful surprise for friends and family.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup unsalted butter, softened
– 1/2 teaspoon baking powder
– 1/2 teaspoon orange blossom water
– 2 large eggs
– 1 cup heavy cream
– Citrus glaze (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. Whisk together flour, sugar, and baking powder. Add softened butter and orange blossom water; mix until combined.
3. Beat in eggs and heavy cream. Pour batter into prepared tin, filling each cup about 3/4 full.
4. Bake for 12-15 minutes or until tops are golden brown.
5. Allow petit fours to cool completely before glazing.
Citrus Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed orange juice
– 1 tablespoon honey
Whisk together powdered sugar, orange juice, and honey until smooth. Drizzle over cooled petit fours.
Strawberry Shortcake Petit Fours with Fresh Strawberries
Sweeten your dessert table with these bite-sized Strawberry Shortcake Petit Fours, featuring fresh strawberries and a tender shortcake crust.
Ingredients:
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 3/4 cup heavy cream
• Fresh strawberries, hulled and sliced
• Whipped cream, for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add butter; use a pastry blender or your fingers to work it into the dry ingredients until coarse crumbs form.
4. Gradually pour in heavy cream; stir until a dough forms.
5. Roll out dough on a lightly floured surface to about 1/8 inch thickness. Cut into small squares (about 1 1/2 inches per side).
6. Place squares onto prepared baking sheet, leaving about 1 inch of space between each petit four.
7. Bake for 18-20 minutes or until golden brown. Allow to cool completely on a wire rack.
Serve: Sandwich a fresh strawberry slice between two shortcake squares and top with whipped cream, if desired.
Tiramisu Inspired Petit Fours with Coffee Soaked Sponge
Elevate your dessert game with these bite-sized treats that capture the essence of classic tiramisu. Moist coffee-soaked sponge cake, creamy mascarpone cheese mixture, and a drizzle of chocolate come together in perfect harmony.
Ingredients:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) granulated sugar
– 3 large egg whites
– 1/4 teaspoon salt
– 1/2 cup (120ml) strong brewed coffee
– 8 ounces (225g) mascarpone cheese
– 2 tablespoons unsalted butter, softened
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
– Dark chocolate chips or shavings, for garnish
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. Whisk together flour, sugar, and salt. Add egg whites; whisk until stiff peaks form.
3. Soak coffee-soaked sponge cake in brewed coffee for 10 seconds. Cut into small cubes.
4. In a bowl, combine mascarpone cheese, butter, and vanilla extract. Mix until smooth.
5. Fill each muffin liner with a cube of cake, followed by a dollop of mascarpone mixture. Top with a drizzle of chocolate.
6. Refrigerate for at least 30 minutes before serving.
Cooking Time: 12-15 minutes
Blueberry Cheesecake Petit Fours with Graham Cracker Crust
Elevate your dessert game with these bite-sized blueberry cheesecakes on a buttery graham cracker crust. Perfect for parties, potlucks, or special occasions.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. Mix crumbs and sugar; stir in melted butter until combined. Press into liners.
3. Beat cream cheese until smooth. Add granulated sugar, eggs, and vanilla extract; mix until combined.
4. Fold in blueberries.
5. Pour cheesecake mixture into crust-lined liners. Bake for 15-18 minutes or until edges are set.
6. Let cool completely before dusting with confectioners’ sugar.
Cook Time: 15-18 minutes
Pumpkin Spice Petit Fours with Cinnamon Glaze
Elevate your fall festivities with these bite-sized treats, infused with the warm spices of pumpkin pie and topped with a sweet cinnamon glaze.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– Cinnamon glaze (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter and pumpkin until smooth. Beat in eggs and vanilla extract.
4. Gradually add dry ingredients to wet ingredients; mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow petit fours to cool completely before glazing.
Cinnamon Glaze:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 1/4 teaspoon ground cinnamon
Whisk together powdered sugar, butter, and cinnamon until smooth. Drizzle over cooled petit fours.
Black Forest Petit Fours with Cherry Compote
These bite-sized treats are a twist on the classic German dessert, Black Forest cake. Moist chocolate cake is paired with a rich cherry compote and topped with whipped cream and a sprinkle of cherries.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup cherry compote (homemade or store-bought)
– 1 cup heavy cream
– Whipped cream and cherries for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, cocoa powder, sugar, and melted butter.
3. Add eggs one at a time, whisking until smooth. Stir in vanilla extract.
4. Divide batter evenly among muffin cups. Bake for 12-15 minutes or until a toothpick comes out clean.
5. Allow cakes to cool completely. Top each with a spoonful of cherry compote and whipped cream. Garnish with additional cherries, if desired.
Cooking Time: 12-15 minutes per batch
Passionfruit Petit Fours with Tropical Fruit Glaze
Elevate your dessert game with these bite-sized passionfruit petit fours, topped with a sweet and tangy tropical fruit glaze. Perfect for special occasions or as a sweet surprise.
Ingredients:
For the petit fours:
– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) confectioners’ sugar
– 1/4 cup (50g) unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup (120ml) passionfruit puree
For the tropical fruit glaze:
– 1 cup (200g) powdered sugar
– 2 tablespoons freshly squeezed passionfruit juice
– 1 tablespoon freshly squeezed orange juice
– 1 tablespoon honey
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, confectioners’ sugar, and butter until combined. Beat in egg and vanilla extract.
3. Fold in passionfruit puree. Divide batter evenly among muffin cups.
4. Bake for 12-15 minutes or until golden brown. Allow to cool completely.
5. To make glaze, whisk together powdered sugar, passionfruit juice, orange juice, and honey until smooth.
6. Drizzle glaze over cooled petit fours. Serve immediately.
Cooking Time: 12-15 minutes
Chai Spiced Petit Fours with Cardamom Icing
Warm up with these Chai Spiced Petit Fours infused with the aromatic flavors of cardamom and topped with a creamy icing. Perfect for a cozy gathering or as a thoughtful gift, these bite-sized treats will transport you to a world of comfort and delight.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup whole milk
– 2 large eggs
– 2 teaspoons chai spice blend (or to taste)
– 1/4 teaspoon ground cardamom
– Confectioners’ sugar, for dusting
– Cardamom icing ingredients below
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, milk, eggs, chai spice blend, and cardamom.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 15-20 minutes or until golden brown.
7. Allow petit fours to cool completely before dusting with confectioners’ sugar.
Cardamom Icing:
– 1/2 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 teaspoons ground cardamom
– 2 tablespoons heavy cream
Whisk all ingredients until smooth and creamy. Drizzle over cooled petit fours.
White Chocolate Raspberry Petit Fours with Gold Leaf Garnish
These bite-sized White Chocolate Raspberry Petit Fours are elevated by the addition of gold leaf garnish, making them perfect for special occasions or as a luxurious treat.
Ingredients:
– 1 cup (200g) white chocolate chips
– 1/2 cup (120ml) heavy cream
– 1 tablespoon raspberry jam
– 1 teaspoon vanilla extract
– 12-15 shortbread cookies
– Fresh raspberries for garnish
– Gold leaf sheets
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. Melt white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
3. In a separate bowl, whip heavy cream until stiff peaks form. Fold into melted white chocolate until well combined.
4. Spoon a small amount of the mixture onto each shortbread cookie. Top with a dollop of raspberry jam and a fresh raspberry.
5. Place on prepared baking sheet and refrigerate for at least 30 minutes to set.
6. Just before serving, place a piece of gold leaf on top of each petit four.
Cooking Time: 30 minutes (including cooling time)
Summary
Indulge in the sweet and decadent world of petit fours with these 20 irresistible recipes! From classic vanilla to matcha green tea, and from chocolate ganache to orange blossom, each flavor combination is designed to delight your taste buds. Whether you’re a fan of buttercream frosting or mocha glaze, there’s something for everyone in this collection of delectable treats. So go ahead, treat yourself, and experience the joy of indulging in these bite-sized masterpieces.
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