Fall desserts just got all sophisticated with these Pumpkin Petit Fours!
Petit Four literally translated to “small oven” encompasses a variety of miniature bite sized pastries.
Always stunning and definitely not as difficult to make as they may look!
Pumpkin Petit Fours consist of three simple recipes
Pumpkin Cake, Pumpkin Spice Buttercream, 2 Ingredient Vegan Ganache.
The cake is so moist as you can see from the picture, it’s just the perfect texture for a petite four!
Their small stature often causes over indulgence! I will bet you cannot eat just one!
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Notes for Success:
Although the recipe ingredients listed below calls for just 1 cup of buttercream, I always make the full recipe.
I love having extra buttercream on hand and it stores in the refrigerator for a couple weeks
If you decide to use homemade pumpkin puree to make the pumpkin spice buttercream
Be sure to strain it for about an hour through cheesecloth to drain out as much extra liquid as possible
The canned variety is much thicker and more “dry” and will not “break” your buttercream emulsion as easily as the homemade variety will
Any dry blend store brand egg replacer will work here I use Bob’s Red Mill with great results
CLICK HERE FOR THE YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE PUMPKIN VELVET CAKE
Yield: 32 petit fours
Pumpkin Petit Fours
Prep Time
25 minutes
Cook Time
25 minutes
Total Time
50 minutes
Ingredients
For the Pumpkin Spice Buttercream:
For the Pumpkin Cake:
- Vegan Butter 12 Tablespoons (170g)
- Granulated Sugar 1¼ cup (250g)
- Egg Replacer 2 teaspoons *see ntoes
- Plant Milk 1/3 cup (78ml)
- Vanilla Extract 1 teaspoon (5ml)
- Pumpkin Puree 1 cup (225g)
- All Purpose Flour 2 cups (250g)
- Baking Powder 1½ teaspoons
- Salt ½ teaspoon
- Ground Cinnamon 1 teaspoon
- Ground Nutmeg ½ teaspoon
- Cloves pinch
- Ground Ginger ½ teaspoon
for the icing
Instructions
- First prepare the cake recipe and grease a sheet pan (12″ x 18″) lined with parchment paper.
- Preheat the oven to 350°F
- All ingredients are to be at room temperature before mixing:
- Cream the vegan butter and sugar on medium high speed until light and fluffy approximately 5 minutes.
- Add the plant milk slowly while continuing to mix on medium-low speed, scrape the bottom and sides of the bowl to ensure an even mix.
- Sift the flour with the baking powder, salt, spices and egg replacer and add to the creaming mixture while mixing on low speed just until incorporated.
- Add the pumpkin last mix well.
- Spread into the prepared pan and bake immediately in the preheated oven for approximately 25-30 minutes or when a toothpick inserted into the center comes out with moist crumbs.
- While the cake is cooling, prepare the buttercream as per the recipe on that blog post, add the spices and pumpkin at the last stage of mixing, whip well to combine.
- Prepare the vegan ganache and set it aside to cool, but remains pour able.
- Once the cake has cooled completely flip it out onto a cutting board, peel off the parchment paper and cut it in half down the center (like a book fold) so you now have 2 layers
- Spread the pumpkin buttercream over one cake layer and then place the other cake layer on top.
- Pour ganache over the top (no need to cover the sides, as we are to cut the edges to expose the layers on each petit four as shown in the pictures)
- Cut the rough edges (yes you are supposed to eat those!! Quality control!!)
- Cut into perfect 1″x1″ bite sized squares
- Transfer to a serving platter and add a spot of ganache (in a parchment paper cone) on each one.
Notes
Petit fours should be kept refrigerated until serving, however they will be fine at room temperature for well over 4 hours
Store for up to 1 week in the refrigerator or for up to 3 months in the freezer
