Coffee & Petits Fours Recipe

Grind and measure

Measure 60 g (0.06 kg) of whole-bean coffee and grind to a medium grind (similar to sea salt) for drip or pour-over brewing.

Heat water

Bring 1 liter of filtered water to just off-boil (about 93–95°C).

Brew

If using a drip machine or pour-over: add ground coffee to the filter, pour 200 ml of hot water to bloom for 30 seconds, then slowly pour the remaining water in steady concentric circles until you have 1 liter brewed. For an automatic drip machine, follow machine capacity and use the same grind and ratio (roughly 1:16 coffee to water).

Serve

Serve coffee hot with sugar (up to 4 tsp per guest) and milk or cream (120 ml on the side). Offer coffee also without petits fours if requested.

Prepare oven and pans

Preheat the oven to 175°C (350°F). Line a 20 x 20 cm (8 x 8 in) square baking pan with parchment, leaving an overhang for easy removal. Lightly grease the paper.

Make batter

In a medium bowl whisk together 200 g all-purpose flour, 1 tsp baking powder and 1/4 tsp salt; set aside. In the bowl of a mixer or large bowl, cream 115 g room-temperature unsalted butter with 150 g granulated sugar until pale and fluffy (about 3–4 minutes). Add 2 eggs one at a time, mixing well after each addition. Beat in 1 tsp vanilla extract. With the mixer on low, add the dry ingredients in two additions alternating with 60 ml whole milk, beginning and ending with the dry ingredients; mix until just combined. Scrape the batter into the prepared pan and smooth the top.

Bake and cool

Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then use the parchment overhang to lift it to a wire rack. Cool completely (about 45–60 minutes) before cutting.

Cut into petits fours

Trim edges so you have a neat square. Cut the cake into 24 equal squares (about 5 x 5 cm each). If desired, slice each square horizontally into two thin layers to make filled petits fours; set aside both layers on racks.

Apricot glaze (for the basic layer)

Warm 60 g apricot jam in a small saucepan with 1 tsp lemon juice until smooth and runny. Strain to remove any fruit chunks. Brush a thin layer of warm apricot glaze over each cake square (and between layers if using two layers) to seal crumbs and add shine. Allow glaze to set (about 10 minutes).

Prepare chocolate coating

Chop 100 g bittersweet chocolate and 80 g white chocolate and place separately in small heatproof bowls. Melt each over a double boiler or in 20–30 second bursts in the microwave, stirring between bursts until smooth. Stir 15 g melted unsalted butter into each melted chocolate to give a glossy finish. Keep warm and fluid by placing the bowls over barely simmering water, off direct heat, while coating.

Prepare icing (for variation)

Make a simple white glaze by sifting 100 g confectioners' sugar into a bowl, stirring in 1 tsp lemon juice and 1–2 tsp warm water until you reach a thick but pourable consistency. Use immediately.

Glaze and decorate

Place cooled, glazed cake squares on wire racks over parchment. For chocolate-covered petits fours: dip or pour melted bittersweet chocolate over some squares to coat evenly; allow excess to drip off and transfer to racks. For white-iced petits fours: spoon the confectioners' sugar glaze over other squares so it covers the top and drips slightly down the sides. While coatings are still wet, decorate: sprinkle chopped pistachios on some, dust freeze-dried raspberry powder on others, and add sprinkles to a few. For a two-tone look, drizzle melted white chocolate over the bittersweet-coated pieces.

Set and serve

Allow coated petits fours to set at room temperature until chocolate and icings are firm (about 30–60 minutes). If hungry, chill briefly (10–15 minutes) to speed setting, but return to room temperature before serving for best texture. Arrange assorted petits fours on a platter alongside coffee. This recipe yields about 24 petits fours; adjust batch size as needed.