🍬 Petits fours

Name: Petits fours
Total time: 60 min
Yield: 24
Cuisine: France
Ingredients: 150 g almond flour; 120 g sugar; 3 eggs; 100 g butter, melted and cooled; 100 g dark chocolate, melted; Fresh berries or fruit slices to decorate

Origin: France

222kcal

per serving · 60 g

370kcal

per 100 g

4 gProtein6 g / 100 g

11 gFat18 g / 100 g

27 gCarbs45 g / 100 g

Petits fours are bite-sized French cakes and sweets served as an assortment, usually with coffee or at the end of a formal meal. Classic versions include almond sponge squares, small macaron-style biscuits, chocolate-dipped treats and tiny tartlets topped with fruit. They are made from almond flour, sugar, eggs, butter and chocolate, and each piece is meant to be eaten in one or two bites.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: egg, butter, chocolate

Contains glutenno wheat, barley or rye in a typical recipe

Contains dairybecause of: butter, chocolate

Not keto45 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk ⚠ Tree nuts

What it is made of

almond floursugareggbutterchocolatefruit

Recipe

24 servings60 min

Ingredients

150 g almond flour
120 g sugar
3 eggs
100 g butter, melted and cooled
100 g dark chocolate, melted
Fresh berries or fruit slices to decorate

Method

Heat the oven to 180 °C and line a small square tin with baking paper.
Whisk the eggs and sugar until pale and thick, then fold in the almond flour and melted butter.
Spread the batter in the tin and bake for 15–18 minutes until golden; cool completely.
Cut into small squares, dip or drizzle with melted chocolate and let it set.
Top each piece with a berry or slice of fruit.

How to make it lighter

They are dense in calories, so decide on 2–3 pieces in advance and serve them on a plate rather than from the box.
Choose fruit-topped pieces over fully chocolate-coated ones for a lighter choice.
Pair with black coffee or unsweetened tea rather than a sweet drink.

History

The name means 'small oven' in French. It is usually explained by the old practice of baking small items in a cooling brick oven after the bread and large cakes were done. Today petits fours are a fixture of French pâtisserie, receptions and restaurant coffee service.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →