Bird’s Nest Petit Fours

Bird’s Nest Petit Fours

Whimsically charming and festive, these decadent Bird’s Nest Petit Fours are sure to delight both children and adults who come for tea to celebrate Easter. 

Bird’s Nest Petit Fours
Serves: 24
 
Ingredients
  • 1¾ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 1 cup salted butter, softened
  • 1 cup granulated sugar
  • 4 large eggs
  • ¼ cup crème fraîche
  • 1 teaspoon vanilla extract
  • White Chocolate Icing (recipe follows)
  • Garnish: green coconut and jelly beans
Instructions
  1. Preheat oven to 350°. Spray a 13×9-inch pan with baking spray. Line pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, beat together butter and sugar with a mixer at high speed until thick and creamy, approximately 3 minutes. Add eggs, one at a time, beating well after each addition. Add crème fraîche and vanilla extract, beating until well blended. Add flour mixture to butter mixture, beating at low speed just until blended. Spread batter into prepared pan. Using an offset spatula, smooth top of batter to make a flat surface.
  4. Bake until a wooden pick inserted in center comes out clean, 23 to 25 minutes. Let cool completely in pan. Wrap cake in pan with plastic wrap, and let sit at room temperature for a day.
  5. Unwrap cake and turn out onto a cutting surface. Remove parchment paper.
  6. Using a serrated knife, cut 24 (1½-inch) squares from cake, avoiding edges. Place cake squares on a wire rack set over a rimmed baking sheet.
  7. Pour White Chocolate Icing over cake squares, covering completely. Using a small off set spatula, if needed, spread icing. (If necessary, excess icing that pools on rimmed baking sheet can be scraped off, reheated, and reused.)
  8. Garnish with green coconut, if desired. Refrigerate cake squares on wire rack until icing sets, approximately 2 hours. Once icing sets, trim any excess icing on bottom of cakes, and transfer cake squares to an airtight container, and refrigerate until ready to serve. Garnish with jelly beans, if desired.
Notes
To make green coconut, place sweetened coconut flakes, 1 teaspoon water, and several drops liquid green food color in a large releasable plastic bag, and shake well.

White Chocolate Icing
Serves: 3 cups
 
Ingredients
  • 6 cups confectioners’ sugar
  • ½ cup water
  • 2 tablespoons light corn syrup
  • ¼ teaspoon vanilla extract
  • ¾ cup white chocolate chips*
Instructions
  1. In the top of a double boiler, whisk together confectioners’ sugar, ½ cup water, corn syrup, and vanilla extract until well blended. Cook over simmering water until a candy thermometer registers 90°. Add white chocolate chips, stirring until melted and smooth. Keep warm over steaming water. Use immediately.
Notes
*We used Ghirardelli.

 

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