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The Petit Four Dreams

Delicate, moisty…..It has to be French right?

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Healthy, Low-Carb and delicious!

French cuisine is known all over the world for its exquisite bakery, like its  famous macarons  or its mouthwatering chocolate éclairs, but for me there’s nothing more exciting than these tiny cakes! They look so elegant and fancy… it’s almost a shame to bite them!  The caramel crumble was a last minute invention and it worked! This caramel crumble is the perfect sweet crust to these petit fours!

“Petit Four” means small oven because when they were created in France they were made in a smaller oven next to the main oven. Well, they look challenging and difficult but they’re really a breeze! There’s no need for a special tray or mold, you will just need a simple cake pan and then you shape it with your favourite cookie cutters (I’ve used the round ones!).

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The preparation! Almost ready..
The petit Four Dreams
Serves 7
Prep Time
14 min
Prep Time
14 min
CAKE
  1. 4 eggs
  2. ⅓ cup of coconut flour
  3. 3 tablespoons of almond flour
  4. ⅓ cup plus two tablespoons of coconut sugar (or demerara sugar, or muscovado sugar)
  5. 1 teaspoon of vanilla extract
  6. ¼ tablespoon of baking soda
  7. ½ cup of blueberries
  8. lemon zest
FROSTING
  1. 3 tablespoons of coconut milk
  2. ¼ cup of blueberries
CARAMEL CRUMBLE
  1. 2 tablespoons of coconut sugar
  2. 1 teaspoon of coconut oil
  3. 6 walnuts
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CAKE
  1. Preheat oven to 170 degrees.
  2. With a mixer on medium speed, beat 3 eggs and one yolk. Add the vanilla extract and the lemon zest and continue beating . Slowly keep adding the coconut flour, the almond flour and the baking soda. In a separate bowl, beat the remaining egg white, until it is stiff and fluffy. Then, incorporate it into the batter and add the blueberries. Pour the mixture into a prepared pan. Bake for 10-12 min. Once it’s completely cooled choose a round cookie cutter and make small cakes. Each one of them must have three layers.
FROSTING
  1. Use a blender and beat the coconut milk and the blueberries for 2-3 min on high speed.
  2. Spread the frosting under each layer.
CARAMEL CRUMBLE
  1. In a pan over medium heat, add the coconut sugar and the coconut oil. The coconut sugar will start to melt and when it achieves a harsh caramelized texture remove from heat . Put the caramel on a blender/food processor and add the walnuts. It will add a crumly texture. Sprinkle the caramel crumble on each cake.
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Bon Appétit!

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