Best 20 Petits Fours Recipes

PETITS FOURS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
• In a large bowl, beat the eggs and egg yolks using an electric mixer. Add sugar, and beat until thick and pale, about 10 minutes. If you have a stand mixer, use the whisk attachment. Sift the flour and baking powder into the egg mixture, and fold in by hand along with the milk. Stir just until the batter is mixed, then fold in the melted butter until smooth. Spread the batter evenly in the prepared pan.
• Bake for 12 to 15 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When finished, invert the cake pan onto a sheet of waxed paper, and cool completely. This will give you nice even petits fours.
• Cut the cooled cake into small squares, rectangles or triangles, and arrange the pieces in rows on a wire rack or glazing screen with plenty of space between rows. (See Cook's Notes for flavoring suggestions). Set the rack over a shallow pan or waxed paper to catch the drips.
• Spoon or pour warmed petit four icing over the small cakes. The drippings may be scraped off of the pan or paper, and reheated for use again. Allow the petits fours to set until completely dry. Lift the cakes from the rack with a metal spatula, and trim the bottom edges with a sharp knife. Set into small muffin papers for easy handling. Decorate as desired.

PRETTY PETITS FOURS

Steps:

• In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. In a small bowl, beat egg whites until soft peaks form; gently fold into batter., Pour into a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Place 1/2 in. apart on a rack in a 15x10x1-in. pan., In a large bowl, combine glaze ingredients. Beat on low speed just until blended; beat on high until smooth. Apply glaze evenly over tops and sides of cake squares, allowing excess to drip off. Let dry. Repeat if necessary to thoroughly coat squares. Let dry completely., For frosting, in a small bowl, cream the butter, shortening and vanilla. Beat in confectioners' sugar and enough milk to achieve desired consistency. Place 1/2 cup each in two bowls; tint one pink and one green., Cut a small hole in the corner of a pastry or plastic bag; insert #104 tip. Fill with pink frosting; pipe a rosebud on each petit four. Insert #3 round tip into another pastry or plastic bag; fill with green frosting. Pipe a leaf under each rose.

PETITS FOURS ICING

Steps:

• In a heatproof bowl set over (but not touching) simmering water, mix sugar, corn syrup, 1/2 cup water, vanilla and almond extracts together until they are warm, well combined, and smooth. Stir in enough food coloring until desired color is reached. Do not overheat. Let cool about 8 minutes before pouring.

FROSTING FOR PETITS FOURS

Steps:

• In a saucepan, stir together the white sugar, cream of tartar and water. Bring to a boil over medium-high heat, and cook without stirring until the temperature is between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon can spin a long thread.
• When the syrup comes to the proper temperature, remove from heat, and stir in confectioners' sugar about 1/2 cup at a time until the icing is thick enough to coat a metal spoon. (You may use a food processor for this step.) Test by pouring over a small piece of cake. Adjust the amount of confectioners' sugar as needed to get a good pouring consistency.
• Use while warm, or reheat over simmering water. Keep covered with plastic wrap when not in use to prevent a crust from forming on the top.
• To decorate cakes: place sliced petits fours on a cooling rack set over a jelly roll pan. Pour the frosting over the cakes, moving slowly down each row and back again, letting the icing spread over the cakes and drip down through the rack. You can re-use icing by reheating it.
• When the frosting has set and the cakes are dry, lift them from the rack with a spatula and trim the bottom edges with a sharp knife. Decorate as desired.

SPRING SHOWER ALMOND PETITS FOURS

Steps:

• Preheat oven to 350 degrees. Butter a 12-by-17- inch rimmed baking sheet, and line with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Sift flour, baking powder, baking soda, and salt into a large bowl; set aside.
• Put 3/4 cup sugar and the almond paste into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until mixture resembles coarse meal, about 2 minutes. Raise speed to medium-high. Add butter; mix until pale and fluffy, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture in 2 batches, alternating with the milk. Transfer to a large bowl; set aside.
• Put egg whites into the clean bowl of an electric mixer fitted with whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Fold one-third of egg-white mixture into batter with a rubber spatula. Gently fold in remaining egg-white mixture.
• Spread evenly into prepared sheet. Bake until a cake tester inserted into center comes out clean, 15 to 20 minutes. Transfer sheet to wire rack; let cool completely. Unmold; remove parchment.
• Cut cake in half crosswise. Spread one half with preserves; top with remaining half. Refrigerate 1 hour. Trim cake, and cut into 1 1/2-inch squares. Transfer to a wire rack set over a rimmed baking sheet. Pour glaze over each petit four, spreading over top and sides to coat completely. Reuse glaze, straining to remove any solids, if needed. Refrigerate until set, about 20 minutes. Garnish with blossoms.

PETITS FOURS ICING

Steps:

• In a medium saucepan, combine sugar, hot water, and cream of tartar. Bring to a boil over medium-high heat, stirring constantly for 5 to 9 minutes or until the sugar dissolves.
• Reduce heat to medium-low. Clip a candy thermometer to the side of the saucepan. Cook until thermometer registers 226 degrees, stirring only when necessary to prevent sticking. Remove saucepan from the heat. Cool at room temperature, WITHOUT STIRRING, to 110 degrees (allow about 1 hour).
• Add vanilla flavoring. Stir in enough powdered sugar to make the icing of drizzling consistency. If necessary, beat the icing with a rotary beater or wire whisk to remove any lumps. If desired, stir in a few drops of food coloring.

SMART COOKIE PETITS FOURS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Spray two 11x17-inch baking sheets with cooking spray and line with parchment paper. Spray the parchment paper with cooking spray.
• Mix cake mix, flour, sugar, and salt in a medium bowl.
• Place water, sour cream, oil, vanilla, almond, and egg whites in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until combined; slowly add the flour mixture. Beat together on medium speed for 2 minutes.
• Pour 1/2 of the batter into each baking sheet, and spread into an even, thin layer.
• Bake in the preheated oven until the edges are light golden brown and the center is set, 12 to 15 minutes. Cool completely on a wire rack for at least 30 minutes.
• Transfer one of the cooled cake layers, along with the parchment, onto a cutting board. Spread raspberry preserves over 1/2 of the cake, and blueberry preserves over the other. Spread a layer of cream cheese frosting over the second cake layer; flip frosted side over the preserves. Spread remaining frosting over the top. Slide the cake on its parchment onto a cookie sheet, cover with plastic wrap, and freeze for 1 hour or chill overnight.
• Cut the chilled cake into 2-inch squares by first marking with a ruler. Place squares on a wire rack over a parchment lined baking sheet. Return to the fridge to chill.
• Whisk powdered sugar, water, corn syrup, almond, and vanilla together in a glass bowl.
• Fill a small sauce pot with an inch or two of water; bring to a simmer. Place sugar mixture on top of the simmering water. Whisk until icing is smooth and temperature reaches 92 degrees F (33 degrees C). Add white chocolate chips and any food coloring and stir until melted. Turn off heat but leave double boiler on the stovetop to keep icing pourable.
• Ladle the warm icing over the top of each cake square. Quickly add sprinkles; icing should set quickly since the cake is cold. Let petits fours set in the refrigerator for about 5 minutes, or at room temperature for 30 minutes.

POLKA-DOT PETITS FOURS

Steps:

• Genoise:Preheat oven to 375 degrees. Place rack in lower third of oven. Butter two 8-by-2-inch round cake pans. Line with parchment; butter and flour paper. Sift together flour, 2 tablespoons sugar, and salt; set aside. Pour melted butter into a large bowl; set aside.
• Combine remaining sugar, eggs, and yolks in bowl of electric mixer. Using whisk attachment, mix on medium-high until pale in color and tripled in volume, about 5 minutes. Add vanilla and orange zest.
• Detach bowl from mixer. Add one-third of flour mixture. With spatula, gently fold in until just incorporated. Add remaining flour mixture in two more additions. Add one-third of batter to butter; gently fold into butter until just combined. Fold in remaining batter. Divide into prepared pans. Bake until just golden and cake springs back when gently touched, 20 to 25 minutes. Remove from oven; let cool in pans, running knife around edges occasionally. Wrap in plastic; refrigerate in pans overnight. Make this cake up to 1 week ahead and freeze.
• Orange Glaze:Melt butter in heatproof bowl over pan of simmering water. Add confectioners' sugar, milk, and orange juice; stir until smooth and pourable. Thin with milk a bit at a time if needed. Keep warm; use immediately.
• Royal Icing:In bowl of mixer fitted with paddle, mix meringue powder, sugar, and 7 to 8 tablespoons water on low. Mix until icing holds a line when a spatula is pulled through it, about 15 minutes. If making ahead, store in an airtight container; color just before using by adding coloring a bit at a time, stirring with spatula.
• Working with one cake at a time, invert genoise onto clean surface. With serrated knife, trim cake level; cut in half horizontally. With pastry brush, brush away crumbs. Spread half the marmalade over top of one half. Using a 2-inch round cutter, cut one round from unglazed half, then move to glazed half and cut again. The two pieces will stick, creating a petit-four cake. Remove petit-four cake from cutter; set on wire rack over rimmed baking sheet. Continue, making 8 petit-four cakes from each cake.
• Place petit-four cake on fork; hold over pan of orange glaze. With ladle, pour glaze evenly over cake, repeating to cover all surfaces. Slide glazed cake onto rack. Continue to coat remainder. Let set, 5 minutes.
• Fit pastry bag with a #1 Ateco tip; fill bag with royal icing. Pipe dots over each petit four. Serve.

JAPANESE GREEN TEA PETITS FOURS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease an 11x7 inch pan. Line bottom with parchment paper and grease and flour paper. Sift together the flour, cornstarch and 1 tablespoon green tea. Set aside.
• In a large bowl, beat eggs, yolks and 6 tablespoons sugar until tripled in volume, about 5 minutes. Fold flour mixture into whipped eggs. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Add 2 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread batter into prepared pan.
• Bake in the preheated oven for 8 to 10 minutes, or until center of cake springs back when lightly tapped. Sprinkle with confectioners' sugar, then invert onto a flat surface. Let cool.
• To make the Green Tea Whipped Cream: In a medium bowl, whisk the heavy cream with the 4 teaspoons superfine sugar and 2 teaspoons green tea until stiff peaks form.
• To make the Decorative Green Tea Marzipan: Knead the almond paste with 1 teaspoon green tea. Roll out between 2 sheets of plastic wrap, or lightly dust with confectioners' sugar while rolling.
• When cool, remove parchment paper from bottom of cake. Cut cake horizontally down the middle to make two layers. Spread bottom layer with 1/2 of the whipped cream, then cover with top layer of cake and spread top with remaining whipped cream. Cut assembled cake into 12 pieces using a knife or decorative cutters. Roll out the marzipan and cut into 12 pieces to match the shapes of the cakes. Place the decorative marzipan pieces on top of cakes.

CHOCOLATE GINGERBREAD HOUSE PETITS FOURS

Steps:

• Preheat oven to 350 degrees. Butter a 13-by-9-inch baking pan. Line bottom with parchment, and butter parchment. Dust with flour, and tap out excess.
• Stir together boiling water and baking soda in a small bowl, and set aside. Whisk flour, cocoa powder, spices, salt, and baking powder in a medium bowl.
• Beat butter and brown sugar with a mixer on medium-high speed until fluffy. Add molasses and eggs, and beat until creamy, about 4 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in 3 additions, alternating with the baking soda mixture, and beat until combined. Raise speed to medium-high, and beat for 15 seconds.
• Pour batter into prepared pan. Bake until a toothpick inserted into center of cake comes out clean, about 40 minutes. (To prevent cake from falling too soon, do not open oven for the first 35 minutes of baking.) Let cool in pan on a wire rack for 20 minutes. Run a knife around edges of cake to loosen, and invert onto rack. Remove parchment, turn cake right side up, and let cool completely. (Cake can be wrapped in plastic and refrigerated for up to 3 days.)
• Using a serrated knife, trim edges of cake so they are straight. Cut cake into 1-inch cubes. Cut 25 cubes on the diagonal into triangles. Spread frosting on long sides of triangles, and place one triangle on top of each cube, frosting side down, to create roofs. Insert a piece of licorice in top of each roof for the chimney. Dust roofs with confectioners' sugar. Petits fours are best the day you assemble them.

VANILLA PETITS FOURS WITH RASPBERRY FILLING AND MARZIPAN

Steps:

• For genoise:
• Preheat oven to 350°F. Butter pan and line bottom with parchment paper, leaving a 2-inch overhang on each end. Butter paper.
• Make brown butter: Line a fine-mesh strainer with cheesecloth. Melt 1/2 cup butter in a heavy-bottomed saucepan over medium-low heat. Watch carefully and do not stir. Eventually, bubbling noise will quiet and solids will drop to bottom of pan. When solids have turned dark brown, remove butter from heat and strain through cheesecloth into a medium bowl. Cool to lukewarm.
• In the metal bowl of standing mixer, whisk together eggs and sugar. Set bowl over a saucepan of simmering water and whisk constantly until sugar is dissolved and mixture is quite warm (about 3 minutes). Remove bowl from heat and lock back into mixer base. Using whisk attachment, beat at high speed until mixture has tripled in volume and cooled to room temperature, about 7 to 10 minutes.
• While eggs are being beaten, sift flour and salt into a medium bowl and set aside. Stir vanilla into brown butter and set aside.
• When eggs have tripled in volume, turn off mixer. Sift one third of flour mixture over eggs and fold in gently but thoroughly. Sift and fold in remaining flour mixture, half at a time.
• Stir 1 cup of batter into butter-vanilla mixture. Quickly fold butter mixture into remaining batter until just combined.
• Pour batter into prepared pan, spreading evenly with a rubber spatula. Bake in middle of oven until top is browned and cake shrinks away from sides of pan, about 15 to 20 minutes. Invert onto a rack, peel off parchment paper, and cool. Cake can be made and cooled 1 day ahead and kept, covered, at room temperature.
• For cognac syrup:
• In a small saucepan bring water and sugar to boil over moderately high heat, stirring occasionally until sugar is dissolved. Remove from heat and stir in cognac. Syrup may be made 1 week ahead and chilled, covered. Bring to room temperature before using.
• For assembly:
• Stir jam in a small saucepan over moderately low heat until hot and thinned. Pass through a fine-mesh strainer to remove seeds.
• Using a long serrated knife, cut cake into quarters. Cut each quarter horizontally into 2 very thin layers, for a total of 8 layers. Place 1 layer cut-side up on work surface. Brush lightly with syrup.
• Spread with a thin layer of jam. Top with a second layer, cut-side down, and apply syrup and jam in same manner. Add 2 more layers, both cut-side down, in same manner. Repeat to create a separate stack of 4 layers.
• Knead marzipan (before unwrapping) for a few seconds to warm and soften. Unwrap, press into a disk, and dust with confectioner's sugar. Dust a board and rolling pin with confectioner's sugar. Roll out marzipan to an 8- by 20-inch rectangle and cut into 2 8- by 10-inch rectangles.
• Carefully lay 1 rectangle of marzipan over 1 cake stack, smoothing top. Use a paring knife to neatly trim edges of marzipan flush with edges of cake. If sides of cake are not even, trim them as well. Repeat with other marzipan rectangle and other cake stack. Chill cakes 1 hour.
• Using a long serrated knife warmed in hot water and dried, cut cakes into 1 1/2-inch squares. Use a gentle sawing motion to cut through marzipan layer, then press down to cut through cake. During cutting process, frequently wipe knife with a hot, damp cloth and dry thoroughly.
• For decoration:
• Make simple syrup: In a small saucepan bring water and sugar to boil over moderately high heat, stirring occasionally until sugar is dissolved. Remove from heat and keep warm. Place fondant in a metal bowl and attach a candy thermometer to side of bowl. Set over a pan of barely simmering water and stir gently. Do not let fondant get over 105°F, or it will lose its shine. When fondant starts to warm, stir in simple syrup, 1 tablespoon at a time, until mixture is thin enough to pour easily. Turn off heat, but leave bowl over water.
• Place a petit four on a fork and hold above fondant. Use a large spoon to pour fondant over cake until completely covered. Scrape bottom of fork against rim of bowl to remove excess fondant, then use a second fork to gently slide petit four onto a wire rack.
• Repeat with remaining petits fours. (Stir bowl of fondant regularly to prevent a crust from forming. If fondant begins to thicken during dipping process, rewarm over pan of simmering water, taking care not to overheat.) Cool petits fours 20 minutes.
• While petits fours are drying, prepare royal icing according to package instructions. Transfer half of icing to a medium bowl. Add pink coloring, a very small amount at a time, and mix with a spoon until icing is evenly pink. Tint remaining icing pale green in same manner. Fit one pastry bag with #101 tip and fill with pink icing. Fit other bag with #1 tip and fill with green icing.
• When petits fours are dry, pipe a pink rosebud on each. To make first petal of rosebud: Position #101 tip with wide end touching surface of cake, thin end raised at a 45-degree angle and pointed slightly to the left (about 10 o'clock). Squeeze and pivot the tip (thin end should travel around thick end to about 2 o'clock) to form a fan. Continue squeezing as you raise tip slightly off surface of cake and move it toward you and to the left (ribbon of icing should fold over itself). Stop squeezing and pull away.
• To make second petal of rosebud, start with tip tucked to left of inside edge of first petal, wide end down. Squeeze as you lift tip and move it toward you and to the right (ribbon of icing will curve up and over first petal). When you've covered bottom of first petal, stop squeezing, touch surface of cake, and pull away. Pipe rosebuds on remaining petits fours in same manner.
• Add green sepals and calyx to each bud. To make sepals: Position #1 tip just below rosebud and pipe 3 short lines up onto bottom of bud (1 line in the middle and 1 on either side). Lines should start from same spot just below bud.
• To make calyx: Insert tip into point where sepals converge just below rosebud. Squeeze for a moment, letting icing build up, then pull away 1/8 inch and stop squeezing.
• Once assembled, petits fours can be kept, covered, at room temperature for 2 days. Keep dry - fondant will melt if exposed to moisture. Do not refrigerate.
• *Available at baking supply stores and from New York Cake, 800-942-2539.

ALMOND PETITS FOURS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of about 58 mini muffin cups with baking spray with flour.
• Make cake batter as directed on box, adding 1 teaspoon almond extract with the water. Divide batter evenly among muffin cups (about half full). (If using one pan, refrigerate batter while baking other cakes; wash pan before filling with additional batter.)
• Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
• Place cooling rack on cookie sheet or waxed paper to catch glaze drips. In 3-quart saucepan, stir powdered sugar, 1/2 cup water, the corn syrup and 2 teaspoons almond extract. Heat over low heat, stirring frequently, until sugar is dissolved; remove from heat. Stir in hot water, 1 teaspoon at a time, until glaze is pourable. Turn each mini-cake on cooling rack so top side is down. Pour about 1 tablespoon glaze over each cake, letting glaze coat the sides. Let stand 15 minutes.
• With decorating icing, pipe designs on cakes, or garnish cakes with flowers just before serving. Store loosely covered.

VALENTINE'S BROWNIE PETITS FOURS

Steps:

• Set oven to 350 degrees F.
• Line a 13 x 9-inch baking dish with foil extending the foil over sides of the pan.
• Grease only bottom of the foil.
• In a large bowl combine the brownie mix with oil, water and eggs; beat 50 strokes with a wooden spoon.
• Spread batter into greased foil-lined baking pan.
• Bake for about 28-30 minutes or until set (do not overbake!).
• Cool 1 hour in pan (or until completely cooled).
• Remove brownies from pan by lifting the foil.
• Place the unsliced brownies in the freezer; freeze for 30 minutes.
• Using a Valentines heart-shaped cookie cutter cut into heart shapes or using a knife slice into 1-1/4-inch squares or as desired.
• Return to freezer while preparing the icing.
• For the icing; in a medium saucepan melt the chocolate chips over very low heat, stirring constantly.
• Add in canned frosting and vanilla; mix to combine, then heat 1-2 minutes or until of desired coating consistancy, stirring constantly; remove from hea.
• To coat each heart or square with icing; place the brownie on fork over the sauce, spoon the icing over brownie, coating all sides except the bottom (if icing thickens heat over low heat until desired consistancy).
• Place on small flat sheet lined with wax paper.
• Repeat with all the brownie heart or squares.
• Place in refrigerator to firm up.
• Drizzle the tops of the cold squares with red decorator icing if desired.

PETITS FOURS GLACES

Steps:

• Preheat oven to 375 degrees. Brush three 12 1/2-by-9-inch rimmed baking sheets with butter. Line with parchment paper; set aside
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar and almond paste, on medium speed, until well combined. Add the butter, and beat until light and fluffy, about 2 minutes. Add the eggs, one at a time, beating to combine after each addition. Add the flour, almond extract, and salt, and beat until just combined.
• Divide evenly between prepared baking sheets, smoothing batter with an offset spatula. Bake until just set, but not browned, 15 to 20 minutes. Remove from oven, and transfer to wire racks to cool.
• Purée apricot jam in a food processor. Line a baking sheet with parchment paper. Turn one cake layer out onto lined baking sheet. Spread half of the apricot jam in an even layer over cake. Top with a second cake layer. Spread with remaining jam. Top with final layer. Place a piece of parchment paper over final layer, and top with a second baking sheet. Weigh down with two large cans. Transfer to refrigerator until cold, at least 1 hour, and up to overnight.
• Line a baking sheet with a piece of parchment paper and a cooling rack; set aside. Remove cake from refrigerator and cut into desired shapes. Place on cooling rack; set aside.
• Place the fondant in a heat proof bowl set over a pan of simmering water, until pourable. You should have about 4 cups. Tint to desired shade with food coloring. Spoon fondant over cakes, coating evenly. Let stand until set, about 30 minutes. Transfer to a clean baking sheet lined with a piece of parchment paper.
• Place melted chocolate in a small piping bag fitted with a very small plain tip. Pipe decorations onto cakes with chocolate. Let stand until set.

ALMOND PETITS FOURS RECIPE FOR SHOWERS

Steps:

• 1. Line a 15-in. x 10-in. x 1-in. baking pan with parchment paper; coat the paper with cooking spray and set aside. In a large bowl, cream the almond paste, butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour. Spread evenly into prepared pan. Bake at 325° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Cut cake in half widthwise. Spread jam over one half; top with remaining half. Cut into assorted 1-1/2-in. shapes. In a large saucepan, combine the sugar, water and cream of tartar. Cook over medium-high heat, without stirring, until a candy thermometer reads 226°. Remove from the heat; cool at room temperature to 100°. Stir in extracts. Using a portable mixer, beat in confectioners' sugar until smooth. Tint some of glaze with food coloring. Gently dip petits fours, one at a time, into warm glaze. Remove with a fork; allow excess glaze to drip off. (If glaze becomes too thick, stir in 1 teaspoon hot water at a time to thin.) Place petits fours on wire racks over waxed paper; let dry completely. Yield: 2-1/2 dozen. Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

CHOCOLATE RASPBERRY PETITS FOURS

Steps:

• 1) Place brownies on wire rack over a baking sheet. 2) Microwave jam in glass measuring cup 10-15 seconds on high. Add Liqueur. Use an injector and inject each brownie from the side with a small amount of jam. 3) Microwave pourable frosting in original container at high 20 secs. Pour over brownies. 4) Microwave white chocolate mchips on high 1 min or until melted. Stir as needed. Place in a zip top freezer bag, snip a hole in 1 corner and drizzle over the brownies. Chill 30 mins or until firm.

BROWNIE PETITS FOURS

Steps:

• 1. HEAT oven to 350°F. Line a 13x9-inch pan with foil extending foil over sides of pan. Spray lightly with no-stick cooking spray. Prepare brownies according to package directions using oil, water and eggs. Spread into prepared pan. BAKE 28 to 30 minutes or until set. Cool 1 hour or until completely cooled. Freeze brownies 30 to 45 minutes. Remove brownies from pan by lifting foil; remove foil. Trim outer edges of brownie; cut into 1 1/4-inch squares, brushing away loose crumbs. Place on wire rack set over wax paper; return to freezer while preparing frosting. PLACE chocolate chips, frosting and vanilla in medium microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes, stirring occasionally until smooth. Remove brownies from freezer. Spoon frosting over each brownie, coating top and sides. If frosting thickens, microwave on HIGH a few seconds, stirring until desired consistency is achieved. Decorate as desired with decorator frosting.

FLO BRAKER'S PETITS FOURS

Steps:

• Cut cake into 2 half-inch-thick layers. Brush raspberry jam over bottom layer and cover with top layer. (This step is optional; jam can be omitted.)
• Melt butter, shortening and chocolate in a heatproof bowl that fits snugly over (not touching) a 120-degree water bath. Stir until glaze is smooth and liquid.
• Place cake on a wire rack over a baking sheet or jellyroll pan. Spoon red-currant jelly into a small paper cone and set nearby. Pour white-chocolate glaze onto center of cake and spread evenly using a metal spatula. Sides of cake need not be glazed. Snip off tip of cone, and pipe thin lines of jelly 1/2-inch apart over the glaze. Lightly pull the tines of a fork across the lines of jelly to create a feathered effect. Set the cake aside at room temperature until the glaze sets, at least 1 hour.
• Trim the cake's edges with a long, sharp knife. Cut into 1-inch squares. To make squares neat, dip the knife blade into hot water and wipe it with paper towels after each cut. Decorate each petit four with a raspberry and piece of mint leaf.

PETITS FOURS CHRISTMAS PRESENTS

Steps:

• 1. In a large bowl, beat eggs and egg yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Combine flour and baking powder; gradually add to egg mixture with milk and butter, beating well after each addition. (Batter will be thick). Spread evenly into a greased and floured 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 12-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely. Cut a thin slice off each side of cake. Cut cake into 1-1/4-in. squares. Freeze cakes. In a large saucepan, combine the sugar, water and cream of tartar. Bring to a boil, without stirring, until a candy thermometer reads 226°. Cool to 100°; beat in confectioners' sugar until smooth. Keeping glaze warm, dip cake squares into glaze with a two-tine fork, allowing excess to drip off. Place on wire racks over waxed paper. Add hot water, 1 teaspoon at a time, if glaze becomes too thick. Let dry completely. Decorate with frosting and sprinkles. Yield: 70 petit fours.

PETITS FOURS

Steps:

• To prepare the genoise: Grease and line a 9-inch cake tin with parchment paper. Preheat oven to 350 degrees. Whisk the eggs and sugar until tripled in volume, and thick and ribony, like whipped cream. Add the vanilla. Scatter over the flour and salt, a spoonful at a time, and gently fold it in without over mixing. Pour the batter into the pan, and bake until a toothpick comes out clean, about 25 min. Let cool in the pan for 10 min. before removing to a rack, and cool completely. To prepare the topping: Melt the jelly with a Tbsp. of water in a saucepan and strain. Lay the cake on a rack, bottom up, and brush the jelly mixture over the surface. Roll out the marzipan exactly to the size of the cake and lay it on top. Trim the edges of the cake, wrap, and chill for 1/2 hour so it will cut neatly. While the cake chills, make the icing: Put the corn syrup with 2 Tbsp. warm water in a saucepan and heat to dissolve. Beat in the sugar, adding about 2 more Tbsp. of warm water (or part liqueur, if you like) to make a smooth icing which, when poured, will drape over the cakes like a satin sheet. Tint the icing with food coloring if desired. Remove the cake from the refrigerator and cut into perfect 1-inch squares with a sharp knife. Place them on a wire rack set on a baking sheet. Spoon the icing over each cakelet to coat completely. Let the icing set and repeat. Decorate the cakes, and store in an air-tight container until serving.