Christmas Petits Fours Recipe

2.5 2 6
Christmas Petits Fours Recipe
Christmas Petits Fours Recipe photo by Taste of Home
Publisher Photo

Christmas Petits Fours Recipe

Read Reviews
2.5 2 6
Publisher Photo
MAKES:
70 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + cooling
MAKES:
70 servings
TOTAL TIME:
Prep: 40 min. Bake: 15 min. + cooling

Ingredients

  • 2 eggs
  • 2 egg yolks
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 5 tablespoons butter or margarine, melted
  • GLAZE:
  • 4 cups sugar
  • 2 cups water
  • 1/4 teaspoon cream of tartar
  • 3 cups confectioners' sugar
  • 1 tube each red and green decorating frosting
  • Holiday sprinkles

Directions

In a large mixing bowl, beat eggs and egg yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Combine flour and baking powder. Add to egg mixture gradually with milk and butter; mix well. (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: 35 servings.
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.
Originally published as Christmas Petits Fours in Taste of Home December/January 2004, p10

  • 2 eggs
  • 2 egg yolks
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 5 tablespoons butter or margarine, melted
  • GLAZE:
  • 4 cups sugar
  • 2 cups water
  • 1/4 teaspoon cream of tartar
  • 3 cups confectioners' sugar
  • 1 tube each red and green decorating frosting
  • Holiday sprinkles
  1. In a large mixing bowl, beat eggs and egg yolks until slightly thickened. Gradually add sugar, beating until thick and lemon-colored. Combine flour and baking powder. Add to egg mixture gradually with milk and butter; mix well. (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.
  2. 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: 35 servings.
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.
Originally published as Christmas Petits Fours in Taste of Home December/January 2004, p10

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Reviews forChristmas Petits Fours

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MY REVIEW
bsmetz User ID: 3862491 143282
Reviewed Dec. 10, 2010

"I'll keep looking. Mine don't look like this either. The glaze is not this white; it's very transparent."

MY REVIEW
rnkris User ID: 2505789 56071
Reviewed Dec. 10, 2010

"I followed the recipe and my petite fours do not look like this.

I poured the glaze over them 3 times and they did not whiten up."

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