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Easy Petit Fours

Michelle Palm
Updated Jul 10, 2024
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Dress up a prepared pound cake with raspberry jam and a little ganache and viola! Petit fours.

More About This Recipe

  • I can turn down a cupcake, biscotti or macaron, but never a petit four. Why? It’s a tiny cake, with wee little layers. . . who wouldn’t go crazy for one! I have tried to make them myself at home many times, and always had difficulty with the fondant coating – in a few variations mine turned out lumpy, sticky, or messy - but never a gloriously glossy pastel sheath like those you see in cookbooks. Suffice it to say, I was ecstatic when I finally perfected my Easy Petit Fours recipe. The solution was right under my nose – White Chocolate Ganache. The ganache won’t set quite as firmly as a fondant, but it will set enough to be picked up. Be sure to use a high quality white chocolate though, or the ganache will stay quite sticky, even when refrigerated. Using a premade pound cake makes these even easier – definitely a few assembly steps involved, but these can be done at various points in the day. As the key components of this dessert are chocolate and cake, you will have no difficulty recruiting enthusiastic kitchen helpers! (However, in the long run, this may negatively impact the number of completed petit fours!) And don't throw away the leftover pieces after cutting the shapes out of the pound cake slices! The leftover pieces can be used to make a trifle with fruit, whipped cream and liqueur! You can color your ganache with a few drops of liquid food coloring, if desired. (I also reserved a little of the plain ganache for a drizzly garnish!)
  • So pretty and easy! Enjoy your petit fours!

Easy Petit Fours

  • Prep Time 60 min
  • Total 3 hr 30 min
  • Servings 12
  • Ingredients 4
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Ingredients

  • 1 (16 oz) prepared pound cake
  • 4 tablespoon seedless raspberry jam
  • 16 ounces high quality white chocolate
  • 1 1/3 cups heavy cream

Instructions

  • Step 
    1
    Prepare ganache. Heat cream in a double boiler. When hot, add the white chocolate. Stir until melted and shiny. Set aside to cool.
  • Step 
    2
    Cut end pieces off the pound cake and cut into 12 equal slices - each should be about 1/4 inch thick.
  • Step 
    3
    Cut shapes out, out of the pound cake slices with a 1 inch square cookie cutter. You should have 48 squares.
  • Step 
    4
    Each petit four will have three cake layers - spread a very think layer of jam between two of the layers, and top with the third.
  • Step 
    5
    When the ganache has cooled to room temperature, tint as desired, reserving 1/4 cup for drizzling, if desired.
  • Step 
    6
    Coat each petit four with ganache. The easiest way to do this is to dip the bottom of the petit four, then place on the tines of a fork and pour the ganache over the top with a ladle.
  • Step 
    7
    Refrigerate the petit fours until the ganache has set. Then repeat process, so each petit four has a double layer.
  • Step 
    8
    Drizzle with the untinted ganache, and refrigerate until ganache has set (1 to 2 hours). Refrigerate until about an hour before serving.

Nutrition

470 Calories
29g Total Fat
5g Protein
46g Total Carbohydrate
35g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
260
Total Fat
29g
44%
Saturated Fat
18g
89%
Trans Fat
1 1/2g
Cholesterol
70mg
23%
Sodium
135mg
6%
Potassium
200mg
6%
Total Carbohydrate
46g
15%
Dietary Fiber
0g
0%
Sugars
35g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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