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There’s something quietly satisfying about a tray of petit fours. Small, precise, finished. They take time, but not skill you don’t already have.
The base is an almond-scented genoise, dense enough to hold its shape when you cut it into cubes but soft when you bite through. The buttercream layer in the middle is thin, just enough to carry the vanilla bean flavor. The fondant glaze sets to a smooth matte shell.
I first made these for a birthday tea and ended up making them every winter since. They keep well, plate beautifully, and every person at the table assumes they came from a patisserie.
The process has a few steps, but each one is simple. Bake the sponge, cool it completely, layer it, chill it, cut it, glaze it. That’s the whole recipe.
Why You’ll Love This Recipe
- Real vanilla bean flavor in every layer, not extract
- Sponge stays moist under fondant for two days
- Cut and glaze ahead, refrigerate until serving
- Impressive on a plate, approachable in the kitchen
Ingredient Notes
- vanilla bean: Split and scrape two fresh vanilla beans for the buttercream. Paste works as a substitute at 1 tsp per bean, but the flecks won’t be as visible.
- almond flour: Use blanched almond flour, not almond meal, for a finer crumb. Bob’s Red Mill super-fine works well here.
- poured fondant: Use ready-made poured fondant (Satin Ice or Wilton) warmed to 38 C / 100 F for a smooth glaze. Homemade fondant made from glucose and sugar also works but requires a candy thermometer.
- apricot jam: Warmed and strained apricot jam acts as the crumb coat and adhesive layer. Any seedless jam works, but apricot has the most neutral flavor.
- cake flour: Cake flour gives the sponge a lighter crumb. If you only have all-purpose flour, substitute with 90 percent all-purpose and 10 percent cornstarch by weight.
- unsalted butter: Use European-style butter with higher fat content for the buttercream. It emulsifies more cleanly and the flavor is noticeably richer.
- heavy cream: A tablespoon of heavy cream loosens the buttercream to a spreadable consistency. Whole milk works if that’s what you have.
- food coloring: Optional. Gel food coloring added to the warm fondant lets you tint each batch a different pastel. Add one drop at a time.
Vanilla Bean Petit Fours with Almond Sponge and Fondant Glaze
Ingredients
Method
- Heat the oven to 175 C / 350 F. Grease a 9x13 inch quarter sheet pan and line it with parchment paper.
- Whisk together cake flour, almond flour, baking powder, and salt in a bowl. Set aside.
- Beat softened butter and granulated sugar in a stand mixer on medium speed for 3 to 4 minutes until pale and fluffy.
- Add eggs one at a time, mixing on medium after each addition until fully incorporated. Scrape down the bowl between additions.
- Add the scraped vanilla bean seeds and mix for 10 seconds.
- Reduce mixer to low. Add the flour mixture in three additions, alternating with the milk in two additions. Start and end with flour. Mix only until just combined.
- Spread the batter evenly in the prepared pan using an offset spatula.
- Bake for 20 to 25 minutes until the top is golden and a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely, at least 1 hour.
- Beat softened butter in the stand mixer on medium-high for 2 minutes until smooth.
- Add sifted powdered sugar in two additions, mixing on low to combine, then raising to medium until fluffy.
- Add scraped vanilla bean seeds, heavy cream, and a pinch of salt. Beat for 1 minute until light and spreadable.
- Once the sponge is completely cool, use a long serrated knife to slice it horizontally into two even layers.
- Place the bottom layer on a parchment-lined sheet pan. Brush the surface with a thin coat of strained warm apricot jam.
- Spread the vanilla buttercream evenly over the jam layer using an offset spatula, about 4 mm thick.
- Brush the cut side of the top sponge layer with apricot jam, then lay it jam-side down onto the buttercream.
- Press gently to bond the layers, then brush the top surface with a thin coat of apricot jam.
- Wrap the layered block tightly in plastic wrap and refrigerate for at least 2 hours, or overnight.
- Remove the chilled sponge block from the fridge. Using a sharp knife, trim the edges to straighten them, then cut into 3 cm x 3 cm cubes, wiping the blade clean between cuts.
- Place the cubes on a wire rack set over a parchment-lined sheet pan, spaced about 2 cm apart.
- Warm the poured fondant in a heatproof bowl over a pot of simmering water, stirring until it reaches 38 C / 100 F. Add warm water one teaspoon at a time if it seems too thick to pour.
- Working quickly, spoon fondant over each cube until all sides are coated. Use a small offset spatula to smooth any drips around the base.
- Decorate immediately with a sugar pearl or small edible decoration before the fondant sets.
- Leave at room temperature for 30 to 45 minutes until the fondant sets to a smooth, firm shell. Transfer to a serving plate or storage container.
Notes
Tips for Success
- Chill the layered sponge block overnight before cutting so edges stay clean and the layers don’t compress.
- Warm the poured fondant in a double boiler to exactly 38 C / 100 F, then work fast before it starts to set.
- Brush each sponge cube with strained apricot jam before glazing so the fondant adheres without bubbling.
- Place cut cubes on a wire rack over a parchment-lined sheet pan to catch fondant drips cleanly.
- Use a wooden skewer to hold each cube while dipping, then set it down and slide the skewer out before the fondant sets.
Variations
- Lemon curd petit fours: replace buttercream with lemon curd and tint fondant pale yellow.
- Chocolate ganache layer: swap buttercream for a thin dark chocolate ganache between sponge layers.
- Rose water fondant: add half a teaspoon of rose water to the warm fondant and tint it soft pink.
Storage and Reheating
Glazed petit fours keep in a single layer in an airtight container at room temperature for up to 2 days. The fondant shell protects the sponge from drying out.
For longer storage, refrigerate for up to 4 days. Bring them to room temperature for 30 minutes before serving so the sponge softens back up and the buttercream loses its chill.
You can freeze the unglazed, layered sponge block (wrapped tightly in plastic wrap) for up to 6 weeks. Thaw overnight in the fridge, then cut and glaze the same day.
Serving Suggestions
Arrange petit fours on a tiered cake stand at a tea party or bridal shower. Mix pastel fondant colors across the batch so each tier looks varied.
They pair well alongside a pot of Earl Grey or a lightly floral Darjeeling, much like they would next to a silky floral honey dessert. The vanilla and almond flavors don’t compete with tea the way chocolate does.
For a dessert table, set them next to fresh raspberries or sugared violets. The contrast of the glossy white fondant against dark berries makes the tray look put together with almost no extra effort.
FAQ
Why is my poured fondant glaze streaky or lumpy on the petit fours?
The fondant was probably too cool when you poured it. It needs to be between 37 and 40 C / 98 to 104 F to flow evenly. Reheat it gently over a double boiler and stir without whipping in air, then try again.
Can I use store-bought pound cake instead of baking the almond sponge?
You can, but the texture will be denser and the layers won’t bond as cleanly with the buttercream. A homemade genoise or sponge cuts more precisely and absorbs the apricot glaze better.
Can I freeze vanilla bean petit fours after they’ve been glazed?
It’s not recommended. The fondant glaze tends to sweat and crack when thawed, leaving a blotchy finish. Freeze the layered sponge block before cutting and glaze fresh instead.
What drinks or snacks go well on a tea tray with vanilla bean petit fours?
Earl Grey, Darjeeling, and chamomile all work well without competing with the vanilla. On the food side, cucumber sandwiches and shortbread balance the sweetness of the fondant.
Are vanilla bean petit fours gluten-free?
Not as written. The sponge uses cake flour, which contains gluten. You can substitute a 1:1 gluten-free baking flour blend, but test the sponge first since the crumb structure will differ.
What’s the difference between petit fours glacés and petit fours secs?
Petit fours glacés are the glazed, layered kind in this recipe, coated in fondant or chocolate. Petit fours secs are dry, unfilled bite-sized biscuits, tuiles, or shortbread, more like miniature cookies.
