What are petit fours?
I am all about petit fours. Now you may be thinking “peteet… fours?…” right now, but let me just ease your mind: all it means is a teensy cake. Which means is your own individual cake. Which means… delicious. Petit fours are typically made from sponge cake or pound cake, and are filled with either fruit curd or buttercream. And they’re usually in an adorable, bite-sized shape that’s impossible to resist.
What I love about making cakes like this is that it instantly makes one feel special. Your own cake. But not a just cupcake, no. We’re not pleebs. We’re fancy. So our cakes should be fancy, too. These lovely Coconut Lemon Curd Petit Fours are perfect, therefore, for a crowd. For a place where there are lots of people, but you can make each and every person feel special.
Or they’re perfect when it’s just you and you want to feel special, too. No judgement here 🙂
How to make petit fours
I made these little cakes using a combination of two Bob’s Red Mill flours: their organic coconut flour (perfect for baking), and their all-purpose flour (perfect for… well perfect for everything). The combination creates a cake that is filled with moisture from the higher fat content of the coconut flour, and that has a great rise from the all-purpose.
If this is your first time making homemade petit fours, don’t panic! These bite-sized beauties look fancy schmancy, but they really aren’t hard to make. The basic steps for making these coconut lemon curd petit fours are:
Make the lemon curd — Lemon curd is a simple combination of egg yolks, lemon juice and zest, and sugar that you heat over a double boiler until it becomes thick. Once thickened, remove the lemon curd from the heat and stir in some butter until the mixture becomes nice and glossy. If you have time, strain the curd through a fine mesh sieve to remove any lumps, and then pop the homemade lemon curd into the fridge until it’s completely chilled.
Make the petit fours — I have a sneaky secret…I didn’t make these petit fours in a special cake pan! Literally all you have to do is make a vanilla sponge cake and bake it in a 9-by-13-inch pan. That’s it! Very little skill is required for this step, so you can definitely handle these homemade petit fours!
Assemble the petit fours — Now comes the fun part: making the teensy cakes. Once the sponge cake is completely cooled, cut it into circles using a biscuit cutter. Then scoop a little lemon curd onto half the circles and top them with the remaining cake circles. Spoon a little lemon glaze on top, and dig in!
Tips for making coconut lemon curd petit fours
Use store-bought lemon curd, if needed — I love making my own homemade lemon curd, but if you’re feeling a bit pressed for time, you can easily substitute a pre-made lemon curd from the grocery store. It’ll cut your prep time in half.
Let the cake cool completely — Before cutting or topping the sponge cake, you must let it cool completely. If you don’t, the curd and glaze will run everywhere and your petit fours won’t look very good.
Use room temperature ingredients — Whenever you bake a cake, you want to use room temperature ingredients (yes, even the eggs and milk should be room temp). This helps the cake bake evenly in the oven.
What are your plans for Easter, friends? I’ll be spending the day here in Detroit, but am totally inviting friends over for an Easter brunch with these babies as a centerpiece.
for the tea cakes:
- 1/3 cup melted and cooled coconut oil
- 3/4 cup granulated sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup Bob’s Red Mill All-Purpose Flour
- 1/2 cup Bob’s Red Mill Organic Coconut Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup buttermilk
for the lemon curd:
- 3 large egg yolks
- 1 1/2 tablespoons lemon zest
- 1/2 cup lemon juice
- 1/2 cup sugar
- 6 tablespoons salted butter
for the icing:
- 2 cups powdered sugar
- 2 tablespoons lemon juice
- dried rose hips, for garnish
!make the lemon curd
Create a double boiler over medium-low heat. Whisk together egg yolks, lemon zest, lemon juice, and sugar in the top bowl.
Stir constantly for 6-7 minutes, until the curd becomes thick and coats the back of a spoon. Immediately remove from heat and whisk in butter until fully melted and glossy.
Strain the curd through a fine mesh sieve to remove any lumps, then place in a small bowl, cover with plastic wrap, and set in fridge for at least 2 hours, until chilled completely.
!make the petit fours
Preheat oven to 350°F. Line a 9″x13″ pan with parchment paper. Set aside.
In a large bowl, mix together coconut oil, sugar, eggs, and vanilla extract. In a separate bowl, whisk together flour, coconut flour, baking powder, and salt. Alternate folding the flour mixture and the buttermilk into the wet ingredients in 3 additions. Mix only until combined.
Spoon the batter into the prepared pan, using the back of a spoon to smooth it to the edges.
Bake for 15 minutes, until a knife inserted in the center of the cake comes out clean. Allow to cool completely.
!assemble the petit fours
Once everything has cooled, assemble your petit fours. Use a 2 inch biscuit cutter to cut out circles of cake. Spoon 1 tablespoon of lemon curd onto one circle cake, then top with another circle of cake. Continue process until all cakes are assembled and stacked.
Once your petit fours are stacked, make your icing. Stir together powdered sugar and lemon juice, then microwave for 15 seconds so the mixture becomes slightly thinner. Spoon on top of the petit fours, and top immediately with dried rose hips!
More special occasion cake recipes from Broma Bakery:
This post is sponsored by Bob’s Red Mill. Thank you for continuing to support the brands who help make Broma possible!