Because I watch A LOT of The Great British Baking Show and love all things mini…these adorable paleo petite fours happened and aren’t you all thrilled?!?!
The cake comes together pretty easily and bakes up in a jiffy. The most challenging thing is deciding what shape you want to make! They do take some time to assemble and the process has to proceed in stages, so best hit up Netflix or PBS and start up an episode or two of The Great British Baking Show (the older episodes with Mary, Paul, Sue and Mel) and simply enjoy your time in the kitchen making these. They really are a lost art and can be so rewarding!
Please be sure to tag us so we can see your creations! I feel like there’s going to be quite a few fun days ahead in the kitchen and LOTS of folks enjoying some paleo petite fours over a nice cup of tea!
“Ready, set…BAKE!” (so say Sue & Mel)
paleo petite fours
paleo petite fours, OH MY
- 6 tablespoons butter, melted and slightly cooled
- ¾ cup Otto’s Naturals Cassava Flour
- ¼ teaspoon Redmond Real Salt Kosher Salt
- 5 large eggs, room temperature
- 2 egg yolks, room temperature
- ¾ cup maple sugar optional filling
- 1 ½ cups maple powdered sugar
- scant 1 tablespoon cocoa powder
- 3 tablespoons raw milk (coconut or nut milk for dairy free)
- 1 tablespoon ghee ganache coating
- 1¼ dark chocolate chips
- ½ cup raw milk
- ¼ cup butter
- Prepare a baking sheet by coating with coconut oil, line completely with parchment paper then coat with more coconut oil. I used a 16¼” x 11½” sized baking sheet.
- Preheat oven to 450°
- Melt butter first so it can cool slightly while you mix up the cake batter.
- In a small bowl add cassava flour and salt, stir to combine and set aside.
- In a stand mixer, add eggs, egg yolks and maple sugar. Whip on medium high for about 2 minutes, increase speed to high and whip for an additional 2-4 minutes or until mixture is pale and thick.
- Remove mixing bowl from mixer and using a fine mesh sieve, sift dry ingredients onto the top of the egg mixture a third at a time, folding carefully/slowly with a rubber spatula to combine before adding the next third. Repeat until all dry ingredients are incorporated.
- Return bowl to stand and while mixing on low, pour the butter down the side of the bowl until combined. Remove bowl from stand, fold slowly with spatula to make sure all the butter is fully incorporated. Pour onto prepared baking sheet, spread evenly to reach all sides of the parchment lined pan and place in oven.
- Bake for 3 minutes, carefully rotate pan and bake for an additional 3-4 minutes or until center is springy and edges are lightly browned. Remove from oven and let cool completely.
- Once cake is cool, invert onto a parchment lined flat surface and peel parchment off the bottom which is now the top.
- From here, the possibilities are endless actually, so have fun! There is a traditional way to make petite fours by cutting cake into thirds, adding your filling of choice in between each layer and placing in fridge to cool completely then proceed to cut out small cakes. If you’re going to use a thin “jam/jelly” like filling this is the way to go. HOWEVER, if you’re going to use the filling I’ve suggested above (which is more frosting like) here’s what I did.
- Cut out circles using a small round cookie cutter, in multiples of three.
- Cut out small rectangles (about 3″x1½”), in multiples of three.
- Cut the whole cake into thirds & make one larger “petite” cake
Regardless of how you decide to cut them, create little three tiered cakes by carefully spreading dollops of the filling in between layers and letting them set up in the refrigerator on a cooling rack so frosting is more firm and cakes are “adhered” to the filling.
*don’t toss the ganache, place in the refrigerator to set up then break apart and remelt over low heat and you’ve got a ganache drizzle for those petite cakes! **this will ensure that they don’t stick to the wire rack with ganache, making it much easier to move it to a serving platter without losing any coating.