Chocolate fritters. Petit fours - what is it? Recipes. Everything can be divided into four categories

petit fours is a type of baked goods resembling cookies and cakes, the main feature of which is their small size. They are designed for a single bite.

Often the dough for such baking is used the same, but the additives, fillings, decoration are different. The external form can also be different. The result is a delicious assortment.

Most often in the manufacture petit fours use biscuit or shortbread dough, and for decoration - icing, coconut, powdered sugar, berries, fruits, nuts, chocolate.

Such sweet culinary products are usually served with tea, coffee, liqueurs, dessert wines; salty - for cocktails and aperitifs.

The collective name "petit fours" is derived from the French phrase "petits fours", translated as "little stove".

These things appeared in France somewhere in the middle of the 18th century. At that time in this country, food was cooked in huge ovens, where even a whole bull could be easily placed. It took a lot of time, effort and money to heat them up, since coal was the fuel for them.

But such stoves cooled down for a long time. In order to rationally use heat and not re-ignite, after cooking the main dishes, they began to bake many small products at the same time, which reached readiness much faster and at a lower temperature than large ones.

In modern France, petit fours are served at the table at the end of dinner at Christmas and New Year in many families.

Petit four recipes

Recipe for almond petit fours

Would need:

for the test:

300g flour
200g butter,
100g granulated sugar,
3 eggs;

for almond paste:

400g granulated sugar,
200g peeled almonds
100g flour
4 squirrels.

Cooking:

Shortbread dough should be prepared from the indicated number of eggs, sugar, butter and flour.
Hold in a cold place for 10-15 minutes, and then roll into a layer.
Send to bake on a greased baking sheet until half cooked.
The egg whites must be beaten.
Then add sugar and chopped almonds to them.
Keep this mixture on fire for a while, stirring constantly.
Cool down. Pour in the flour. Mix.
Spread the resulting mass on the sand layer.
Cut it into tiny pieces when a brittle film appears on the surface of the almond coating.
petit fours you need to put on a baking sheet so that there is free space between them, and put in the oven to dry the almond mass (at a low temperature).

Recipe for nutty petit fours

Would need:

500g peeled nuts
200g granulated sugar,
8 proteins,
a little oil (for greasing the baking sheet).

Cooking:

Proteins must be whipped until foamy, add sugar and grind everything into a lush mass.
Separate 1 cup from it, and pour nuts pre-twisted in a meat grinder into the rest.
Mix.
Form a "sausage" with a diameter of approximately 4 centimeters, cut it into pieces having a length of 2 centimeters.
In each product in the middle, it is required to make a recess and put into it a slide from a confectionery syringe (through a patterned tube) the previously left protein mass.
Place the petit fours on a greased baking sheet and bake at medium temperature in the oven.

Petit fours recipe in the form of crispy biscuits

Would need:

for cookies:

300g flour
125g granulated sugar
120g butter,
90g melted butter
60g ground almonds
50g candied orange peels, cut into small cubes
4 tbsp cream
1 lemon (zest)
1 sachet of vanillin
1 pinch of salt
some raisins, prunes and dried apricots;

for decoration:

200g white (milk) chocolate icing,
200g dark chocolate glaze,
colored sugar sprinkles.

Cooking:

First you need to beat the butter until foam is formed, while mixing it with salt, granulated sugar and vanilla until the sugar is completely dissolved, and the mass acquires a creamy consistency.
Then add cream and mix everything.
Add flour, ground almonds, lemon zest and again mix all the ingredients so that you get a dough.
It must be divided into two parts.
One - roll out with a rolling pin into a layer and cut out all kinds of figures.
In another - knead, previously cut into small pieces and rolled together with raisins and cubes of candied orange, dried apricots and prunes.
Form a “sausage” from the second type of dough and cut it into pieces about 3 centimeters wide.
All products should be laid out on a baking sheet and baked in the oven for 15 minutes at a temperature of 180 degrees.
Cooked cookies must be refrigerated.
Dip part of the petit fours in the form of flat figures into melted white icing, and dip the other half into dark icing.
Sprinkle colored sugar on top of both.

Chocolate cakes petit fours, recipe with photo step by step.

Petit fours are a popular French dessert. It is an assortment of pastries that differ in filling, decoration or shape. The basis for petit fours is used alone. The dessert turns out to be very miniature, literally for 2 bites. These mini cakes can be served at the end of the meal with tea or coffee. Due to their beautiful appearance and taste variety, petit fours will perfectly decorate any holiday table. They will be especially appropriate at a buffet table.

Today we will prepare a delicious dessert - chocolate meringue petit fours with nuts. In the meta, the sweet meringue base and delicate creamy chocolate cream are bliss! No one can resist this delicious dessert!

In order to prepare chocolate petit fours, you will need:

For the meringue:

Walnuts - 1 cup;
Chicken proteins - 5 pcs.;
Sugar - 200 grams;
Flour - 1 tbsp. the spoon;
Cocoa - 1 tbsp. the spoon;

For cream:

Butter - 100 grams;
Chocolate - 100 grams;
Sugar sand - 2 tbsp. spoons.

For decoration:

walnut - 2 pcs.;
mandarin;
20 g white chocolate.

Recipe for chocolate petit fours with photo.

Step 1. Nuts are the best combination with chocolate meringue. The recipe uses walnuts, but they can be substituted for hazelnuts or almonds if desired. Grind the peeled nuts in any convenient way. They should be felt in the dessert, so don't over-grind. The best method is to put the nuts in a simple plastic bag and roll them with a rolling pin. You can also wrap it tightly and beat it off with a rolling pin. And if you don’t like such methods, you can simply chop the nuts with a knife, although this option will take a little longer.

Step 2. Add flour and cocoa powder to the chopped nuts.

Step 3. Mix and put aside for now.

Step 4. Divide chicken eggs into yolks and proteins. We don't need egg yolks in this recipe. You can make other delicious pastries from them, only proteins are needed for the meringue recipe.

Step 5. Add granulated sugar to the proteins.

Step 6. And with the help of a mixer, beat them into a stable, tight mass, as for meringue. In order for the proteins to whip quickly and get a thick mass, eggs, whisks of the mixer and a container for whipping can be kept in the freezer for 15 minutes. You can also add a couple of drops of lemon juice or a small pinch of salt - this will also facilitate the whipping process. And, of course, in the process you need to gradually increase the speed of the mixer. When turning the bowl, the well-whipped protein mass should remain in place.

Step 7. Add the nut mixture.

Step 8. Using a spatula, gently fold the nuts into the whipped whites from the bottom up. The mass should remain airy and keep its shape well.

Step 9. Put the resulting mass on a baking sheet covered with parchment paper and greased with a small amount of vegetable oil. We send the baking sheet to the oven for 20-30 minutes, set the temperature to 160-170 degrees.

Step 10. After baking, remove the meringue from the baking sheet along with parchment, cool.

Step 11 In the meantime, prepare the chocolate cream. To do this, take a bowl, put pieces of chocolate in it, add a couple of tablespoons of sugar and softened butter. Chocolate is better to use dark bitter, with a high cocoa content.

Step 12. We put the bowl with the ingredients in the microwave for about 1 minute or in a water bath until completely melted. During the heating process, periodically alter so that the chocolate melts evenly and does not burn.

Step 13. After the meringue cake has cooled, remove the parchment paper from it and cut it into two equal parts.

Step 14. Apply the cream on one of the halves of the meringue.

Step 15. Place the second cake on top and also grease with cream. Lightly press down with your hands, for a better grip, and put the meringue in the refrigerator for a couple of hours.

Step 16. After 2 hours, we take the meringue out of the refrigerator, cut it into portioned petit fours (squares 5 by 5 cm in size) and decorate with tangerine, chopped walnuts and melted white chocolate. For decoration, you can use any fruits and berries, and you can also add jam, jam, toppings. Basically, let your imagination run wild.

Chocolate petit fours are ready! Bon appetit!

And here are a few more photos of petit fours in the end 🙂

Petit four cakes are a delicious French delicacy loved by all children. Most often, petit fours are made from shortcrust and biscuit dough, decorated with icing or cream and filled with various fillings. Let's take a look at some petit four recipes.

Chocolate petit fours

Ingredients:

egg - 5 pcs.
sugar - 1 tbsp.;
flour - 0.5 tbsp.;
nuts - 3 tbsp. spoons;
chocolate - 3 tbsp. spoons;
vinegar - 0.5 tbsp. spoons;
sugar - 2 tbsp. spoons.

For cream:

chocolate - 100 g;
butter - 1 teaspoon;
vanillin - to taste.

Cooking

So, carefully separate the yolks from the proteins, cool and carefully grind the yolks with sugar, adding a little vinegar. Then pour in the sifted flour mixed with nuts, add finely grated chocolate and whipped whites into a fluffy foam. Carefully knead a homogeneous dough, transfer it to a pastry bag and squeeze small cakes onto a greased baking sheet. Sprinkle them with sugar on top and bake in the oven at 150 degrees for 20 minutes. Carefully remove the finished petit fours from the baking sheet, cool and glue with melted chocolate in pairs. To do this, heat the chocolate in a steam bath, rub it with butter, add vanillin to taste and mix.

Petit four fruit biscuits

Ingredients:

Cooking

Grind the butter with sugar, add the yolks, add flour, vanilla sugar and knead the dough. We roll it into a ball and put it in the cold. Then roll out into a layer and cut into 3 identical strips. We put two strips on a greased baking sheet, and cut the third lengthwise into 4 thin strips and place them on the edges of wide strips greased with protein. Bake in a hot oven until light brown.

Peel the tangerines and cut into slices. Cut bananas into cubes and decorate ready-made cookies with fruits.

If you think that this dessert is great, then we suggest you make fruit baskets or tiramisu at home.

petit fours- this is not a single dish, but a general name that refers to a number of confectionery products, the distinguishing feature of which is their small size, which allows them to be put in the mouth as a whole. The term comes from the 18th century, when it was customary to build stoves (four) from bricks. Modern petit fours, which are extremely diverse, make up a significant part of the total production of the French confectionery industry.

Petits fours (from the French petits fours) can be called assorted miniature cookies (or cakes), which are most often made from the same dough, while differing in design and additives used. As a rule, petit fours are made on the basis of biscuit and shortbread dough, stuffed with different fillers and decorated with cream or icing. These mini-snacks are designed literally for one bite, which are usually served in a wide range at the end of the meal (for tea, coffee, cocktails).

In 1897, the famous Parisian chef Paul Coquelain created up to thirty types of petit fours, each of which had a Christian female name. Today petit fours, which form an important part of the confectionery business, are served mainly at buffet tables, with cocktails, during lunch, and also accompanied by tea, ice cream and other dessert dishes. French gourmets prefer to eat petit fours for dessert or after it.

Some craftsmen cut petit fours from a ready-made layer of a simple, delicate biscuit or genoise in the form of squares, rhombuses, triangles, after which they are covered with confectionery or butter cream, ganache or confiture, glazed and glazed. Other confectioners prefer to make petit fours based on daquoise, chocolate, nougatine, meringue or marzipan, garnishing them with a cube of genoise soaked in liquor and complementing them with cream, glazed fruit or candied fruit. After that, the products are glazed with lipstick and decorated with a pastry bag with curly nozzles.

Conventionally, petit fours can be divided into several categories, including petit fours "plain", "fresh" and "savory". The first are dry biscuits that are stored for quite a long time and served with ice cream, dessert cream or sorbet, liqueur, tea and dessert wines.

Petit fours of the second category are peculiar brightly decorated mini-cakes that resemble a miniature Genoese biscuit with fillings of butter cream, jam, custard, apricot jam. This type can also be made from almond paste, chocolate, meringue, nougat, with the addition of fruit.

Pastry-based petit fours, served with cocktails and aperitifs, are very common at receptions and lunches. They are prepared with a filling of fragrant butter, anchovies, foie gras, cheeses, mousses, mayonnaise, smoked salmon, game puree, and vegetables.

However, there is a more classical (so to speak, official) classification, according to which all types of prifurv are divided into four categories.

Petit-fours sales or unsweetened petit fours, which are also called snack bars, are served as amuse gel for lunch with a glass of wine, an aperitif, a cocktail. They are made from different dough (breeze, puff, rich, custard) in the form of small barquette boats, croissants, bushes, straws, chaussons, sticks, quiche, pizza, etc.

Petit-four secs or dry petit fours are small gatos or dry biscuits that can be stored for a long time. They come in the form of sticks, ladies' fingers, tubes, croque, biscuits, cat's tongues, pasta, meringues, Milanese, pale, rocher. They are mainly served with creamy ice cream, dessert creams, sorbet, tea, dessert or liqueur wines.

Petit-four frais (fresh petit fours) - these are, in fact, petit fours, of which there are a great many varieties. They include mini copies of traditional cakes (duchesse, boat-barquette, shu, tartlet, baba, eclair) and the most numerous and varied glazed petit fours. Use them directly on the day of manufacture.

Petit fours moelleux (gentle petit fours or moileux) look like small cakes or cookies that have a limited shelf life. Most often they are made from hazelnuts or almonds and dough. This category includes beignets, pasta, financiers, noyers.

If you like the information, please click the button

Today we will tell you how to cook miniature cakes - petit fours. What it is, how to cook and decorate an unusual dessert, you will learn from our article. Simple recipes, which you can find below, will help you create an original treat for the holiday table.

Petit fours - what is it?

Petit fours is the French name for a small stove. It was in it that the famous confectioner La Varenne (17th century) suggested baking small but elegant desserts. Nowadays, petit fours cakes are made from shortcrust or biscuit dough, and then decorated with cream or icing. They are served during lunch, cocktails or at official receptions. Petit fours, the recipes of which you will read below, can be easily prepared at home.

Coffee petit fours

These little cakes will look great at a buffet, cocktail party or bachelorette party. Remember that the weight of one petit four should not exceed 30 grams. This is canon. However, even such a small dessert should be appetizing and beautiful.

Dough Ingredients:

Flour - 300 grams.
Butter - 200 grams.
Egg yolks - three pieces.
Baking powder - two teaspoons.
Vanilla sugar - two teaspoons.
White sugar - 100 grams.

Cream products:

120 grams of sugar.
Two teaspoons of instant coffee.
250 grams of butter.

Recipe:

Pour the coffee with three tablespoons of boiling water and wait until it cools down.
Sift flour and combine it with baking powder.
Beat the yolks with sugar, add flour and vanilla sugar to them. Mix thoroughly.
Cut the chilled butter into small pieces, then add them to the rest of the products and knead the dough with your hands. Put the finished product in the refrigerator for half an hour.
Turn on the oven and roll out the dough thinly. Use the molds to cut different shapes out of it.
Put the blanks on a baking sheet covered with parchment, and then bake them until cooked.
Next, prepare the cream. To do this, beat the butter with sugar and vanilla, and then add coffee to them.
Spread some of the cookies with cream, and put the second part on top of them and press.

Apply the cream to the surface of the cake with the help.

Chocolate petit fours

The recipe with a photo below will help the hostess diversify the sweet menu and please relatives or guests with miniature, but no less tasty confectionery. The most interesting thing is that you can decorate the delicacy at your discretion, which means that every time you can come up with something new, it would be a fantasy. We invite you to try baking chocolate petit fours. What is it - just miniature cookies or something more original?

There are many variations of this dessert. For example, these include small copies of traditional cakes (duchesse, eclair, tartlets). In addition, they can look like dry cookies decorated with chocolate or any cream. Try our version of petit fours made with biscuit, filling and glaze.

Here is a list of required products:

600 grams of dark chocolate.
175 grams of sugar.
100 ml of rum.

For chocolate glaze:

900 g nougat (it can be easily replaced with chocolate paste);
90 g starch.

For the chocolate filling you will need:

1.5 l cream (fat content 33%);
100 grams of apricot jam;
black chocolate.

For the biscuit:

150 grams of marzipan;
150 grams of butter;
100 grams of flour;
100 grams of sugar;
seven yolks;
powdered sugar;
three vanilla sticks;
50 grams of butter.

Biscuit recipe

Separate the whites from the yolks and put them in the refrigerator.
Whip marzipan with butter.
Gradually add the yolks to the mixture. Add a spoonful of water and 75 grams of sugar to the dough.
Beat 100 grams of sugar and chilled proteins separately. Combine them with starch and flour.
Mix the ingredients, and then pour the dough onto a baking sheet covered with parchment.

Thus, you need to bake three more layers. Each of them takes about five minutes to prepare.

syrup recipe

Mix sugar with water.
Put the liquid on the stove and bring it to a boil.
Boil the syrup for no more than five minutes.

Add rum to chilled liquid.

filling recipe

Mix the icing sugar and cream in a suitable saucepan, and then heat the mixture over a fire. Add vanilla (this should be removed when the liquid boils).
Place chocolate and flour in a bowl. Cook the filling for another ten minutes.
Next, the mixture must be cooled and combined with the yolks.

Put the cream in the refrigerator for 12 hours.

petit fours recipe

Lubricate one layer of biscuit with cream.
Soak the second and third layers with syrup, and then brush with cream.
Spread jam on the last layer.
Stack the blanks on top of each other, and then put them in the refrigerator for 12 hours.

When the specified time has passed, cut the biscuit into small pieces. Prepare the chocolate icing and cover the petit fours with it.

Almond petit fours

Petit fours - what is it? As we have already said, these are small cakes decorated with cream or icing. They are conditionally divided into several types. So, some need to be consumed on the day of preparation, while others can be stored for a long time in the refrigerator or cardboard box. Try to prepare a treat according to our recipe and surprise your guests with an original dessert.

Ingredients:

powdered sugar;
75 grams of almonds;
four proteins;
40 grams of sugar;
35 grams of flour.

Cooking process:

Grind the almonds and sift them through a sieve along with the powdered sugar.
Beat egg whites until foamy, gradually adding sugar to them.
Combine the prepared products with flour, and then transfer the dough to a wide nozzle.
Turn on the oven and line a baking sheet with parchment.
Lay out the dough in the form of circles and sticks. After that, bake the petit fours until tender (about 10 minutes).

Lubricate part of the blanks with chocolate cream, and part with fruit or berry jam. Place cookies on top of each other and press down.

Conclusion

Petit fours, the photos of which you saw on this page, can be easily prepared at home. Do not forget that small desserts should be beautifully decorated and served with hot or cold drinks.