Classic Petifour
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A traditional petifour recipe that promises a perfect texture and taste, surpassing any store-bought or previously tried recipes. This recipe focuses on using specific types of flour and careful mixing to achieve the best texture that lasts.
00:15:00 total
Serves 60
medium
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Ingredients
- cake flour (or premium/cake and biscuit flour) - 8 cups
- powdered sugar - 3 cups minus 2 tablespoons (pre-sifted)
- cold butter - 3 1/4 cups (pure, unsalted preferred)
- cold animal cow ghee (or any yellow ghee) - 4 tablespoons
- eggs - 4 (room temperature)
- vanilla - 5 grams
- salt - 2 grams
Instructions
- Prepare the Eggs: In a deep dish, whisk the room temperature eggs with vanilla and set aside.
- Cream Butter and Ghee: In another deep dish, mix the cold butter and ghee with an electric mixer on low to medium speed until creamy, then gradually add powdered sugar and mix until fluffy.
- Combine Eggs: Gradually add the beaten eggs with vanilla to the butter mixture, ensuring they are fully incorporated.
- Add Flour and Salt: Add all the flour and salt at once, mixing at a slow speed just until incorporated. Do not overmix.
- Forming the Petifour: Shape the dough using a piping bag with specific nozzles (7FT, 6FT, 1M) into small sizes on baking trays.
- Baking: Bake in a preheated oven at 180 degrees Celsius, watching closely until they turn golden on both sides.
- Storage: Store in a tight container without filling until ready to serve.
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