Imagine impressing your guests with delicate, mouthwatering French petit fours that look like they've been crafted by a professional pastry chef—but require zero baking skills! These miniature desserts are the ultimate secret weapon for anyone wanting to elevate their dessert game without spending hours in the kitchen. With just a few simple ingredients and our foolproof method, you'll create stunning bite-sized treats that are guaranteed to make everyone think you've trained in a Parisian patisserie.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: French
Serves: 16 servings
Ingredients
- 1 package pound cake, sliced
- 1 cup frosting (your choice)
- 1 cup chocolate ganache
- Decorative sprinkles (optional)
Instructions
- Prepare your work surface by lining a large baking sheet with parchment paper to prevent sticking.
- Carefully slice the pound cake horizontally into thin, even layers approximately 1/2 inch thick using a serrated knife. Ensure each slice is uniform for consistent petit fours.
- Using a small square or round cookie cutter (approximately
- 5 inches), cut precise shapes from the pound cake slices. This will create uniform petit four bases.
- Spread a thin, even layer of frosting between each cake layer, gently stacking them to create mini cake sandwiches. Press lightly to ensure stability.
- Refrigerate the layered cake pieces for 10 minutes to firm up, which will make the ganache coating easier.
- Prepare the chocolate ganache by ensuring it is smooth and at a slightly warm, pourable consistency. If too thick, gently warm in microwave in 5-second intervals.
- Place petit four bases on a wire rack set over a baking sheet to catch excess ganache. Carefully pour ganache over each petit four, ensuring complete and even coverage.
- Allow excess ganache to drip off, using a small offset spatula to smooth sides if needed.
- Before ganache sets, sprinkle with decorative sprinkles if desired for added visual appeal.
- Refrigerate petit fours for 10-15 minutes to set the ganache completely.
- Transfer to a serving platter, and store in refrigerator until ready to serve. Best enjoyed within 24 hours.
Tips
- Use a cold pound cake for easier cutting and more precise shapes
- Ensure your ganache is at the right temperature—not too hot, not too cold
- Use a wire rack when coating to allow excess chocolate to drip cleanly
- Refrigerate between steps to help maintain structure
- For a professional finish, use a small offset spatula to smooth ganache edges
- Choose contrasting sprinkle colors for maximum visual impact
- Work in a cool kitchen to prevent chocolate from becoming too runny
- Clean your cookie cutter between cuts for crisp, neat edges
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
