The French Chef Cookbook
by Julia Child
Petits fours are little filled cakes about 2 inches in diameter, covered with sugar frosting called fondant, and topped with such decorative items as candied violets, sugar flowers, nuts, or chocolate. The cake for petits fours can be plain spongecake, but the genoise is easier to handle because it is firmer and drier. The filling can be anything you wish; French butter cream is particularly good. Fondant frosting is sugar syrup boiled to the soft-ball stage, then kneaded until the syrup miraculously turns snowy white. To use fondant, you simply soften it over heat with a little liqueur or other flavoring. It is always useful to have fondant on hand, as it keeps for months, and is ever ready to become a smooth, fine icing for cakes, cookies, glaceed fruits, or nuts.🏁
Submitted by yurigautier - 02/24/2026
Book Educational 5.84 Ranked
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The French Chef Cookbook
by Julia Child
Petits fours are little filled cakes about 2 inches in diameter, covered with sugar frosting called fondant, and topped with such decorative items as candied violets, sugar flowers, nuts, or chocolate. The cake for petits fours can be plain spongecake, but the genoise is easier to handle because it is firmer and drier. The filling can be anything you wish; French butter cream is particularly good. Fondant frosting is sugar syrup boiled to the soft-ball stage, then kneaded until the syrup miraculously turns snowy white. To use fondant, you simply soften it over heat with a little liqueur or other flavoring. It is always useful to have fondant on hand, as it keeps for months, and is ever ready to become a smooth, fine icing for cakes, cookies, glaceed fruits, or nuts.🏁
Submitted by yurigautier - 02/24/2026
Book Educational 5.84 Ranked