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Discover the secret of making petit four
It is said that desserts have a special charm and character that always attracts attention with its elegant, delicate and attractive shape, and its rich and delicious taste. Just as perfumes have their charms and clothes have their charms too, desserts have their own world that takes you to it without you feeling it at the moment of tasting it, and among those desserts is petit fours, which most tastes agree on and converge with different opinions, it is one of the most famous desserts whose knowledge began in France and then moved to other Arab and European countries with different ingredients and preparation methods from one country to another.
Beat the butter well until it whitens, then add the icing sugar, eggs and vanilla and beat well. - Mix the flour, starch and baking powder, then gradually add them to the butter mixture until all the ingredients are combined and form into a ball and leave in the fridge to firm up for at least an hour and a half. - Shape the dough into small balls and press lightly onto a baking tray. - Bake in a 180°C oven for 20-25 minutes. - Allow to cool and garnish by sticking a couple of balls with jam or chocolate and rolling in crushed nuts.
Petit Fours Labelling
The word Betty Furr Petits fours is a word of French origin that means small oven, and petits fours were usually eaten after meals or between meals as a dessert with tea or coffee, and it is one of the most common desserts that tastes agree on and opinions revolve around.Making petit fours for the first time
Petit fours were first made in a traditional way in the 18th century during the process of cooling brick ovens after their use, in order to take advantage of the latent heat inside the oven to find that it was just a "waste" of the oven's heat, and after those who made it ate it, they found that it had a good taste. And different, although it is just a remnant of dough placed in the oven so as not to waste the heat of the oven, and from taking the petit fours in continuous development until it currently reached to be the main dish in Egyptian homes next to cakes on Eid al-Fitr and happy occasions, and its forms and foods added to it have evolved according to tastes.Discover the types of petit fours
There are four main types of petit fours, all of which are equally delicious but differ depending on the occasion:Decorated petit fours: It is the one in which small pieces are covered with fondant, eclair or tarte.Salty petit fours: It is considered an appetiser, so it is served at parties and buffets.Dry petitfours: Including baked meringues, biscuits and puff pastries.Ingredients and how to make petitfour- Butter or margarine
- Eggs
- Flour
- Vanilla
- Ground sugar
- Baking powder
- Cocoa to colour the dough so that it is part vanilla and part chocolate
- Nuts for garnish and flavour
How to prepare:
- Beat the butter until light in colour, then add the icing sugar, eggs and vanilla and beat well. - Mix the flour and baking powder, then gradually add them to the butter mixture until all the ingredients are combined and form into a ball and leave to rest in the fridge (the dough can be kept in the fridge for a week until you use it). - Divide the dough into two parts, knead one part with the cocoa powder and leave the other part as it is. - Using either a pastry bag or a special petit fours machine, shape the dough into different shapes and garnish with a nut in the centre. - Arrange on a greased baking sheet and bake in a 180°C oven for 20-25 minutes. - Allow to cool and garnish as desired.Lancashire
This type of dessert is also one of the most popular types of petit fours, and is the perfect dessert to serve on festive occasions.the components:- Butter or margarine
- Starch
- Powdered sugar
- Eggs
- Vanilla
- Baking Powder
- Crushed nuts for garnish
How to prepare:
Beat the butter well until it whitens, then add the icing sugar, eggs and vanilla and beat well. - Mix the flour, starch and baking powder, then gradually add them to the butter mixture until all the ingredients are combined and form into a ball and leave in the fridge to firm up for at least an hour and a half. - Shape the dough into small balls and press lightly onto a baking tray. - Bake in a 180°C oven for 20-25 minutes. - Allow to cool and garnish by sticking a couple of balls with jam or chocolate and rolling in crushed nuts.