Petits Fours

and Desserts
TLE 9 – Bread and Pastry Production
TABLE OF CONTENTS

01 Petit Fours 02 Steps to Make Petits Fours

Glace, Sec and Sale Procedures

03 Types of Desserts 04 Parts of Plated Desserts

Fruits, Puddings, Custards, Main Item, Sauce, Crunch
Sorbet, Parfait, Muffin, etc. Component, Garnishes
Petit Fours
01
Glace, Sec and Sale
What is Petit Fours?
Petit Fours are pretty,
dainty cakes usually
included in a cocktail party
or potluck. A plate of small
cakes with different icings
provide elegance to any
party. It is prepared from a
variety of ingredients. They
are usually small pieces
that have been baked.
KINDS OF PETIT FOURS
❑ Glace (Glazed) – iced or decorated tiny
cakes or tartlets covered in fondant or icing
❑ Sec (Dry) – include small biscuits,
macaroons, meringues and puff pastries
❑ Sale (Salted) – tasty bite-size appetizers
usually served at buffets or cocktail parties
STEPS TO MAKE
PETIT FOURS

02
In French patisserie, petits fours are hard,
buttery biscuits. They are small, colorful little
cakes.
Liqueur is a sweetened alcoholic liquor
flavored with fruit, spices, nuts herbs or seeds.
Easy Steps to Make Petits Fours
❑ Make the sponge cake.
❑ Cut the cake into three equal parts.
❑ Measure ½ c orange marmalade and ¼ c liqueur. Spread
only a thin layer of the marmalade.
❑ Pick up one third of the cake.
❑ Pick up the remaining section of the cake, place over 2
layers.
❑ Using a sharp knife, cut the cake evenly into 1-inch squares.
❑ Apply desired frosting to each piece of cut.
❑ Cakes can be frozen or wrapped tightly to be served at a
later time.
PREPARING
DESSERTS

03
Dessert came from the
French word “desservir”
DESSERTS
❑ Dessert came from the French word “desservir”
which means “to clean up the table”
❑ Desserts are served at the end of the meal.
Light desserts are served at the end of a heavy
meal. Heavy desserts are served after a light
meal.
❑ Nowadays, pastry chefs serve plated desserts in
food establishments.
TYPES OF DESSERTS
❑ Fresh Fruits – fruits in season
❑ Puddings, Pies, Tarts, Fritters, Candy Floss
❑ Custards
❑ Meringues and Crepes
❑ Sorbet, Ice Cream, Parfait
❑ Muffins
❑ Doughnuts, Pancakes/Griddle Cakes
❑ Cake Rolls
❑ Salads
PARFAIT
Parfait in French means
perfect. Originally, it is a
dessert made by boiling
cream, egg, sugar and syrup
to create a custard-like or
meringue like puree which is
frozen. Some parfait has
granola, nuts, yogurt and
liqueurs, topped off with fruits
or whipped cream.
CRÈME BRULEE
Crème Brulee is a
creamy, pudding-like,
baked custard with a
brittle top of melted
sugar that cracks when
you gently tap it with a
spoon.
CREPE
A crepe a very thin
type of pancake often
served with a variety
of fillings such as
cheese, fruit,
vegetables, meats and
a variety of spreads.
GRIDDLE CAKES
Griddle cakes are
made with sugar,
butter, buttermilk,
flour and baking
soda.
CANDY FLOSS
It is also known as fairy
floss or cotton candy. It
usually contains small
amounts of flavoring or
food coloring and it is a
spun sugar confection
that resembles cotton.
FRITTERS
These are deep-fried
cakes of choux paste. It
can be bits of meat,
seafood, vegetables or
fruit that are coated
with batter and deep-
fried.
TARTS
A tart is a baked dish
consisting of a filling
over a pastry base. The
filling may be sweet or
savory, though modern
tarts are usually fruit-
based, sometimes with
custard.
PIES
A pie is a baked dish
which is usually made
of a pastry dough
casing that contains a
filling of various sweet
or savory ingredients
like apple, pineapple,
buko, etc.
SORBET
❑ A frozen dessert made from
sweetened water with fruit
juice or puree and/or liquor
with no dairy or milk
content.
❑ Served as a non-fat or low-
fat alternative to ice cream.
❑ Derived from Italian verb
sherbet (to imbibe)
❑ Served in Paris and England
PLATED
DESSERTS
04
Four Parts of a Plated
Desserts
PLATED DESSERTS
Plated Desserts
are desserts that
are served by any
food establishment
after it is ordered
by a customer.
TECHNIQUES OF
PLATING DESSERTS

05
A great meal is more than the
flavor of the dish – it is also about
plating your dish to make it a
work of art.
SPLATTER
❑ Place a generous
amount of sauce at the
center of the plate.
❑ Using a spoon, hit the
center of the plate such
that the sauce splatters
to create a pattern.
❑ Make sure to moderate
the amount of force used
to avoid breaking your
plate or creating a mess.
SWIRL
❑ Set your plate on a Lazy
Susan or cake spinner.
❑ Take your squeeze bottle
and point it downwards
toward the center of the
plate.
❑ Start spinning your stand,
and then start gently
squeezing the bottle until you
get the desired swirl design.
❑ Try it with multiple colored
sauces for even more flair.
ZIGZAG
Fill a squeeze
bottle with sauce,
and squeeze
along the plate till
you get a zig zag
design.
SWOOSH or SMEAR
❑ Squeeze a generous
portion of sauce into a
circle.
❑ Dip the tip of your spoon
into the middle of the
sauce and make a flourish
across the plate. Don't
hesitate — just go for it
and you'll get a better
result.
PULL THROUGH
Start with a dot
descending in
size
PULLED ZIGZAG
Start with a
dot
descending
in size
FOUR COMPONENTS
OF A PLATED
DESSERT

06
A great meal is more than the
flavor of the dish – it is also about
plating your dish to make it a
work of art.
MAIN ITEM
❑ This of course is
the star of the
show. A slice of
pie, a mini tart,
cluster of
cookies, custard.
THE SAUCE
❑ This is usually a flavor
that complements or
contrasts with the
star: a cream sauce
or raspberry sauce,
chocolate, creme
anglaise (vanilla
sauce) are used in
this preparation.
CRUNCH COMPONENT
❑ A combination of
soft and crunchy
items. The white
chocolate mousse is
soft, the cookies
provides the crunch.
GARNISHES
❑ Appropriate garnish
is edible like
chocolate piping,
fruit, sorbet, sugar
work, candied
orange, mint leaves