Christmas Petit Fours

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Christmas Petit Fours to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Christmas Petit Fours, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 eggs
• 2 egg yolks
• 1 cup sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup milk
• 5 tablespoons butter , melted
• GLAZE:
• 4 cups sugar
• 2 cups water
• 1/ 4 teaspoon cream of tartar
• 3 cups confectioners’ sugar
• 1 tube each red and greendecorating frosting
• Holiday sprinkles
• 1 In a large mixing bowl, beat eggs and
• egg yolks until slightly thickened. Grad-
• ually add sugar , beating until thick and
• lemon-colored. Combine flour and bak-
• ing powder . Add to egg mixture gradual-
• ly with milk and butter; mix well. (Batter
• will be thick.)
• 2 Spread evenly into a greased and
• floured 15-in. x 10-in. x 1-in. baking
• pan. Bake at 350° for 12-15 minutes
• or until a toothpick inserted near
• the center comes out clean. Cool for
• 10 minutes before inverting onto a
• wire rack to cool completely. Cut a
• thin slice off each side of cake. Cut
• cake into 1-1/ 4-in. squares. Freeze
• cakes.
• 3 In a large saucepan, combine the
• sugar , water and cream of tartar .

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Bring to a boil, without stirring, until a candy thermometer reads 226°

Step 2: Technique & Execution

Cool to 100°; beat in confec- tioners’ sugar until smooth

Step 3: Technique & Execution

Keep- ing glaze warm, dip cake squares into glaze with a two-tine fork, al- lowing excess to drip off

Step 4: Technique & Execution

Place on wire racks over waxed paper

Step 5: Technique & Execution

Add hot water , 1 teaspoon at a time, if glaze becomes too thick

Step 6: Technique & Execution

Let dry completely