In my head, I title this post, “When expectations fail to deliver.”

As I look back on my Petits fours month, I realise what a busy month this has been.  To say that life has been demanding, is a slight understatement.

This month, there has been little time for baking, photographing and writing, almost non-existent time for reading my favourite blogs, and absolutely no time for future baking planning.  This month I am frustrated in how few sweet treats I have shared.

Due to time constraints, I disappointingly was also unable to participate in my favourite baking group, Daring BakersInterestingly, the only other time I was unable to participate, was the month of my wedding and honeymoon last September.  Yes indeed, things have been busy.

I did manage to experiment, however, with a few new recipes this month.  Some successful (French macarons, Nougat and Opéra cake), and some, not so successful (Pâte de fruits).  I conquered my fear of the French meringue version of macarons, managed success in producing a whisper light sponge in my chocolate-coffee explosion, and learned more about pectin than I bargained for.

The goal this month was to explore some new ideas, and find perhaps a handful of ideas for my own Petits fours plate.  It would be unreasonable not to find macarons on my plate.  But what else?  Fortunately, in my round up, I can delve into my archives for other examples to draw on.

So here is my Top 10 list of favourite Petits fours. What would get your vote?

Triple chocolate macarons small

{ Triple Chocolate Macarons } Chocolate is my ultimate weakness in the world.  Thus, in honour of the chocolate macaron, I create a triple chocolate macaron treat.  A chocolate macaron shell, filled with a bittersweet chocolate ganache, and a healthy dusting of cocoa to finish.  { Read more … }

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{ Lemon Glazed Madeleines } Madeleines are my favourite sweet petit French treat – behind macarons, of course!  The recipe is courtesy of David Lebovitz.  I followed it to the letter and was easily able to produce some tasty little shelly treats.  The simplicity and elegance of these little cakes is just so charming.  { Read more … }

chocolate madeleines small { Chocolate Madeleines } If chocolate is my ultimate weakness, and Madeleines high up on my list of favourites, it would be scandalous not to include this variation.  The original recipe is for a Orange Blossom Honey Madeleine, with variations for lemon, pistachio and chocolate to cater for a variety of palates and tastes.  { Read more … }

Opera cake small

{ Opéra Cake } The sublime partnership of chocolate and coffee on display.  An elegant almond sponge cake (Joconde sponge), is alternately layered with coffee buttercream and chocolate ganache, then finished with a generous layer of chocolate glaze.  { Read more … }

chocolate chunk macaroons small

{ Chocolate Chunk Coconut Macaroons } These little hay-stacked cookies are a simple little biscuit perfect for a sweet indulgence any time of day.  They are simple and quick to make.  The perfect Petits fours to whip up at a moment’s notice.  { Read more … }

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{ Pistachio & Cranberry Nougat } This chewy sweet is the ultimate in personalisation.  Choose your favourite nuts and fruit to create your own flavour combination.  Prepare ahead, and cut into mouth sized pieces for a simple, yet individual Petits fours selection.  { Read more … }


{ Mini Chocolate Éclairs } Mini choux pastry treats are a favourite Petits fours option.  A vanilla pastry cream filling and a simple ganache to finish keeps this simple, and quick to prepare. { Read more … }


{ Strawberry & Pistachio Tart } Mini tartlets are a popular Petits fours choice.  This tart will not disappoint.  The pâte sablée pastry has a delicate crisp and crumbly texture.  The sweet, buttery-ness of the pastry pairs well with the slightly sharp and tangy crème fraiche filling.  A hint of summer bursts through with a perfect finish of strawberries on top.  { Read more … }

calisson small

{ Calisson d’Aix } A tiny diamond shaped sweet, made with ground almonds and candied fruits and finished with white royal icing.  The addition of orange flavoured liqueur to the almond candied fruit mixture, is simply festive. They are very simple to make, and a perfect make-ahead sweet.  { Read more … }

Tuiles small{ Tuiles } Traditionally, tuiles are thin, crisp almond cookies that are gently moulded over a rolling pin or arched form while they are still warm. Once set, their shape resembles the curved French roofing tiles for which they are named.  These little tuiles are the perfect accompaniment to sherbet, ice cream and fruit desserts.   { Read more … }