Paleo Petit Fours (Edit recipe)

Because we 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 Sue and Mel are our fav) and simply enjoy your time in the kitchen making these. They really are a lost art and can be so rewarding!

25 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	448
Fat:	28 g
Carbohydrates:	50 g
Protein:	5 g
Cholesterol:	72 g
Sodium:	166 mg
Fiber:	5 g
Sugars:	22 g
Calculated for total recipe.

by Back Porch Paleo

View original recipe

Serves: 10-12

Ingredients

cake

6 Tbsp Salted Butter, can sub ghee
.75 cup Cassava Flour
.25 tsp Sea Salt
5 whole Eggs, large, room temperature
2 whole Egg Yolk, large, room temperature
.75 cup Maple Sugar

optional filling/frosting

1.5 cups Powdered Sugar, can sub maple powdered sugar
1 Tbsp Cocoa Powder, you can use a little bit less if you want a milder chocolate flavor
3 Tbsp Whole Milk, can sub milk of choice
1 Tbsp Ghee

ganache

1.25 cups Dark Chocolate Chips
.5 cup Whole Milk, can sub milk of choice
.25 cup Salted Butter, can sub ghee

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare a baking sheet by coating with coconut oil, line completely with parchment paper then coat with more coconut oil. I used a 16 ¼” x 11 ½” sized baking sheet and 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, slowly pour the melted 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 (often fruit jelly) in between each layer and placing in fridge to cool completely then proceed to cut out small cakes.
To make the optional chocolate filling listed/shown, add the ingredients to a small bowl and whip together with a hand mixer until well combined and smooth. I tried a few ways, using different shapes. Like, cutting out circles using a small round cookie cutter (in multiples of three) or cut small rectangles, about 3″x1 ½” (in multiples of three) or 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 filling/frosting is more firm and cakes are “adhered” to the filling.
Time to coat them! To make the ganache coating, place chocolate chips in a heat proof bowl. In a small sauce pan, slowly warm milk and butter over low heat until small bubbles appear around the edges. Remove from heat, carefully whisk to combine and pour over chocolate chips. Let it set for a couple minutes then whisk until all chips are melted and mixture is creamy.
Place a piece of parchment paper on a baking sheet then place the cooling rack filled with cakes on top of that. Carefully spoon ganache evenly over mini cake (one at a time), allowing it to drip down the sides. Having the cakes cool will help make the “drip” slower and give the them a nice thin coating. Once ganache is done dripping*, use two forks and carefully move each cake to new place on the wire rack that doesn’t have ganache on it** then place in refrigerator to set up for at least 20 minutes or even overnight. Serve with a dusting of powdered sugar, drizzle of glaze or chopped fruit.

Notes

*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.