Our Petit Fours were made with a French Buttercream. Today, there are 3 arts to the Buttercream: German, French and Italian. The difference between the 3 of them is based on the way they are prepared.
The French Buttercream is prepared with eggs, sugar and butter (hence the name Buttercream).
We flavored our Buttercreams in 2 different ways. Raspberry and Vanilla. They were absolutely scrumptious!
Our Petit Fours were very classically decorated: Covered in tempered Fondant and piped with chocolate. Underneath, you can see another version of our classically decorated Petit Fours wrapped in Marzipan, filled with Fondant and decorated with a chocolate ornament.
Petit Fours are wonderful to make because they come out looking absolutely gorgeous… but they do take a lot of time from start to finish! They include making the thin cake in between the layers of buttercream, layering the cake, setting the cake, cutting out the cake, dipping the Petit Fours in Fondant, setting the bottom of the Fours in chocolate, and piping out the decorations.