Description
Delicate French petit fours showcase zesty lemon’s elegant charm through miniature cakes layered with tangy lemon curd and glazed with pristine white icing. Refined pastry skills merge with classic French technique, delivering sweet sophistication in one perfect, bite-sized indulgence you’ll savor slowly.
Ingredients
Scale
Primary Ingredients:
- 1 package (10.75 ounces / 305 grams) frozen pound cake
- 1 jar lemon curd or lemon frosting
- 1 box (16 ounces / 454 grams) powdered sugar
Liquid and Flavor Ingredients:
- ½ cup (120 milliliters) corn syrup
- ½ cup (120 milliliters) water
- 2 teaspoons (10 milliliters) lemon extract
Decorative Ingredients:
- Choice of decorations
Instructions
- Extract a frozen pound cake and trim away the exterior crusts using a sharp serrated knife, creating clean rectangular edges.
- Methodically slice the pound cake into compact, uniform squares approximately 1.5 inches (3.8 centimeters) in dimension.
- Carefully bisect each square horizontally into three delicate layers, maintaining structural integrity and precise thickness.
- Spread a thin, even layer of tangy lemon curd across the bottom and middle cake layers using a small offset spatula.
- Reassemble the cake layers, gently pressing downward to ensure secure adhesion and smooth alignment.
- Position the assembled petit fours onto a wire cooling rack positioned above a large baking sheet to catch excess glaze.
- Combine powdered sugar, water, and light corn syrup in a medium saucepan, whisking until ingredients integrate smoothly.
- Incorporate fresh lemon extract into the mixture, heating gently over low temperature while stirring continuously.
- Modulate the glaze’s consistency by incrementally introducing hot water, achieving a silky, pourable texture that cascades elegantly.
- Remove the saucepan from heat and allow the glaze to cool slightly, preventing potential cake surface damage.
- Systematically drizzle approximately of warm glaze over each petit four, ensuring comprehensive coverage.
- Utilize an offset spatula to create smooth, uniform glaze distribution along all exterior surfaces.
- Embellish each petit four with delicate candy vermicelli or miniature icing flowers for visual sophistication.
- Permit the glazed petit fours to rest at ambient temperature, allowing the coating to solidify and set completely.
- Present these elegant, bite-sized confections on a decorative serving platter, ready to delight guests.
Notes
- Elevate your baking skills with these delicate, bite-sized lemon petit fours that burst with citrusy elegance.
- Freezing the pound cake beforehand ensures cleaner, more precise cuts for perfectly uniform petit fours.
- Layer thin cake slices with lemon curd or frosting to create a luxurious, multi-dimensional texture that melts in your mouth.
- Craft a glossy, smooth lemon glaze that transforms simple cake squares into sophisticated miniature desserts.
- Decorative candy vermicelli or icing flowers add a professional touch, making these petit fours look like they’re straight from a patisserie.
- Store these delightful treats at room temperature, allowing the glaze to set beautifully and preserve their delicate charm.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 24
- Calories: 220
- Sugar: 28 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: <1 g
- Protein: <1 g
- Cholesterol: <5 mg