PREPARING PETIT FOURS

• Petit fours


  Savory desserts that come in bite sizes

  
• Petit fours


  French word meaning 'small oven'
• Petit fours


  Small cakes and small biscuits that are tastefully decorated and with an enhanced appearance giving added attraction to the dessert

  
• Types of petit fours

  • Traditional
  • Contemporary
• Traditional petit fours


  • Petit four glaze
  • Petit four sec
  • Petit four frais
  • Petit four deguises
• Petit four glaze


  Small one to two bite sized cake, coated with glaze and covered with poured fondant to add extra appeal

  
• Petit four sec


  Type of cookies dessert usually made of unfilled cookies and a bit lighter compared to glaze. Baked at lower temperature to avoid overbaking, crispy and dry

  
• Petit four frais


  Bite sized dessert that uses fresh ingredients, should be served the same day as it may deteriorate quickly
• Petit fours deguises


  Miniature dessert that mimics a particular design, commonly coated with fondant, sugar or a combination

  
• Petit fours prestige


  More designed and sophisticated forms of petit fours, made with the latest trend and technology, smaller type of dessert
• Kinds of base for petit fours

  • Sponge cake
  • Cake baked
  • Shortbread
  • Chocolate
  • Marzipan
  • Choux pastry

  
• Sponge base


  Baked in thin sheets and layered with flavored fillings that serve as adhesive to hold layers of cake

  
• Cake base


  Baked in 1 to 2 cm shallow tray, can be flavored or plain, soft topping and can be cut to different shapes

  
• Shortbread base


  2 parts flour, 1 part sugar and 1 part butter mixture, may prevent movement of fillings to the base
• Marzipan base


  Firm finish, can stand still when handled, can be formed in different miniature or any desired design
• Choux pastry base


  Crunchy characteristics, can be used as base for petit four sec
• Chocolate base


  Spread in thin layer, must be melted then tempered, can be cut into desired shapes
• Consistency as to thickness and size should be considered when preparing petit fours
• Before cutting the base cake, designs should be planned and pre designed to avoid too much spoilage of materials
• Common designs are square and rectangular
• Most petit fours that are available in food service establishment are cut in a square shape. However there are more complicated designs that are made for special occasions or places
• Tools in shaping petit fours

  • Cake ring mold
  • Spatula
  • Cookie cutter or molder
  • Cutting tools (Sharp flatted knife)

  
• Mini Task 1


  1. Perform how to hold and use a piping bag and tips

  2. Supplies, Tools and Equipment

  3. Criteria for evaluation