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Petit Fours Small Bite-sized Confections

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Petit Fours Small Small Bite-sized Cake Blocks or mini cakes are made in a 6-inch cake pan-perfect or can be cut into small blocks

Petit Fours Bite-sized Confectionary

A petit four is a small bite-sized confectionery or savory appetizer. The name is French, petit four, meaning “small oven”.


Petit Fours Small Bite-sized Confections

an image of white cubes of cake rolled in coconut and topped with cream and fruit as decoration and drizzled with chocolate

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5 from 2 reviews

Petit fours are small bite-sized Confectionary served after a meal.

  • Author: EsmeSalon
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 servings depending on size 1x
  • Category: Cake, Cupcakes, Cookies and Tarts
  • Method: Easy
  • Cuisine: French


Units Scale


  1. Mix sugar and eggs and beat well until fluffy and creamy
  2. Add oil, water and vanilla essence and mix through.
  3. Sieve the flour and baking powder,
  4. Add to the previous mixture and mix well.
  5. Pour into a parchment-lined oven tray and bake for 20 minutes and 180C / 350F
  6. Test with a cake tester and when it comes out clean, remove it from the oven.
  7. Let it cool off and cut into small squares.
  8. Melt some jam and a little water and dip each square in this mixture.
  9. Place some fine coconut in a separate bowl and once you dipped the squares, roll the sides in fine coconut to coat.
  10. Whop fresh cream to stiff peaks and pipe the top and any fruit filling of your choice.
  11. Lastly, drizzle with melted chocolate.


  • Serving Size: 1 block
  • Calories: 238
  • Sugar: 16.8 g
  • Sodium: 280.2 mg
  • Fat: 10.1 g
  • Carbohydrates: 33.1 g
  • Fiber: 0.6 g
  • Protein: 4.7 g
  • Cholesterol: 77.5 mg

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an image of white cubes of cake rolled in coconut and topped with cream and fruit as decoration and drizzled with chocolate
Petit Fours Bite-sized Confectionary

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4 thoughts on “Petit Fours Small Bite-sized Confections”

    • Hi Julie, I have never tried this recipe with Almond flour.
      Just remember: Almond flour is a little more moist than wheat flour, and doesn’t have quite the same binding qualities. You’ll do best to substitute 1:1 to begin with, as many recipes respond well to this direct replacement. But be prepared to add more almond flour as you go to compensate for the wetter batter. It is also important to note that almond flour may require more egg to bind the flour.
      Something else to keep in mind: Since baking powder contains baking soda, baking powder cannot be used in almond flour baking. Instead, eggs (or applesauce or bananas) can be used as the leavening agent to help baked goods rise and achieve a light and fluffy texture.
      I hope this will help you when testing out this recipe.
      Please do let us know once you made it what you did and how it turned out. Thanks Julie


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