Chocolate and Raspberry Petit Fours

Completely inspired by this weeks episode of  The Great British Bake Off, I just had to have a go a some Petit Fours. Petit Fours {Petit Four translates as little oven} are mouth sized cakes or pastries which are often served at the end of a meal. My petit fours are miniature chocolate pastry shells filled with a little drop of sharp raspberry jam and a generous dollop of divine creme patissiere  then finished with a disc of white chocolate and a fresh raspberry.

I’m not going to pretend they were super easy to make, there are a few steps before you can assemble them but they are quite straight forward. The creme patissiere alone, is worth having in your repertoire. The chocolate pastry is easy to make but a devil to roll out. It’s more like a cookie dough than a pastry dough so I ended up moulding it into the pan instead of cutting out discs and this worked a treat. It’s wonderfully crisp and light, and chocolatey!

We’re back up in wonderful Dundee, my favourite city in Scotland. Looking after my most favourite pet of all, my gorgeous friend Bo the dog and very old, makes-me-sneeze-but-I-love-her-to-bits Luna the cat. We lived with these fur-friends for two years while we were studying back in 2009-2011 and I miss them so much. It is great spending time with them. The weather has been very wet so I’ve had plenty of time on my hands to do a bit of fancy baking.

 This picture was taken back when we were up in May, when we had some sunshine!

Chocolate and Raspberry Petit Fours

Makes about 20 to 24

24 hole mini muffin tin or similar, food processor ideally

Chocolate Pastry {Courtesy of Nigella Lawson, How To Be A Domestic Goddess}
  • 175 g plain flour
  • 30 g cocoa powder
  • 50 g golden caster sugar
  • 1/4 tsp salt
  • 125 g unsalted butter
  • 1 free-range egg yolk
  • 1 tbsp ice cold water

Place the flour, cocoa powder, caster sugar, salt and butter into your food processor. In a cup combine the egg yolk and the water, pop in the fridge while you pulse the stuff in the food processor to crumbs. Get the water and egg yolk and pour it down the funnel of the food processor and continue pulsing until it starts to come together. Tip it out onto the work surface and bring it to a dough with your hands. Wrap in cling film and pop it into the fridge for half and hour at least.

When I first started making these I rolled the pastry out between sheets of greaseproof paper but it’s rather a wet, fragile dough. The best and easiest way to do it is simply to pinch off pieces of dough, slightly smaller than a golf ball and use your fingers to mould it into your mini muffin tin cups. Press it up the sides of the cup a few inches thick then cut it flush with top of the pan with a sharp knife.

Now put the tin into the freezer to completely chill them for half an hour. Preheat your oven to 180 C / gas 4 to get it nice and hot.

Once the half hour is up, remove the tin from the freezer and put it straight into the hot oven. Bake for 10 minutes. Once the 10 minutes are up, check the tarts, if the pastry has puffed up at the bottom of any of them use the end of a wooden spoon to push it back down. Bake for a couple more minutes, the pastry should feel quite dry. Leave them to cool completely in the tin.

Creme Patissiere {adapted from this recipe by Donal Skehan}
  • 4 free-range egg yolks
  • 80 g golden caster sugar
  • 30 g cornflour
  • 300 ml milk
  • 1 tsp vanilla extract
  • 2 tbsp icing sugar to prevent a skin forming

In a bowl, beat the egg yolks, sugar, cornflour and vanilla extract with a whisk until thick.

Put the milk into a saucepan and gently bring up to the boil. Once it reaches boiling point, take it off the heat and pour it over the egg yolk mixture and whisk it together. Pour it back into the pan over a medium flame, continually stirring with a wooden spoon until it becomes a very thick, divine custard. Transfer it into a clean bowl and sift a fine dusting of icing sugar over the surface to prevent a skin forming. Cover with cling film, touching the surface and leave to cool completely.

White Chocolate discs
  • 150 g white chocolate

On a sheet of plain white paper use a dark pen to draw circles the size of the circumference of the mini muffin cups. I just found a plastic milk bottle lid that was the same and drew around it. Place onto a tray and lay a sheet of baking parchment or greaseproof paper over the top.

Melt the white chocolate carefully, either in a microwave or in a bowl over a pan of simmering water. Transfer into a piping bag or tube and pipe about 24 discs onto the parchment using the template below as a guide. You can move the paper so that you don’t have to draw loads of circles! Leave to set solid  in the fridge.

Now to assemble them
  • the cooled chocolate pastry shells
  • 12 tsp raspberry jam, either seedless or sieved
  • the cooled creme patissiere in a piping bag fitted with a large nozzle
  • the set white chocolate discs
  • 24 fresh raspberries

Remove the chocolate pastry from the tin, they should pop out easily.

Heat the jam up a bit in a cup in the microwave. Drop 1/4 to 1/2 teaspoons of it into the bottom of each tart. Pipe the creme patissiere on top of it, filling the tart so it rises just above the brim.

Top each one with a white chocolate disc, a small dollop of creme patissiere then a raspberry.

Et Voila, beautiful petit fours!

Store any that you don’t devour immediately in the fridge but serve as fresh as possible so that the pastry is crisp.

By Rachel A Davis   Follow on Bloglovin

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14 Responses

  1. I’ve been using the creme patisserie between cake layers and it’s fantastic. Thank You!

  2. davegct says:

    Those are so pretty! And now I know what petit four means, always wondered about that…

  3. bakearama says:

    Oh yum! I could happily pop several of these in my mouth right now! And chocolate pastry… why has this not been in my life before?! 🙂

  4. They look divine and so pretty! Must give it a go 🙂 And I absolutely adore the photo of Bo, how cute!!

  5. It looks very good but I thought petit fours has four layers.

  6. kittenkirst says:

    They look beautiful!