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TLE-HE-COOKERY
Quarter 4 – Module 2
Preparing Fresh and Marzipan
Petits Fours
TLE-HE-BPP-10
Alternative Delivery Mode
Quarter 4 – Module 2: Preparing Fresh and Marzipan Petits Fours
First Edition, 2021

Introductory Message
The Self-Learning Module (SLM) is prepared so that you, our dear learners, can
continue your studies and learn while at home. Activities, questions, directions,
exercises, and discussions are carefully stated for you to understand each lesson.

Each SLM is composed of different parts. Each part shall guide you step-by-step as
you discover and understand the lesson prepared for you.
Pre-tests are provided to measure your prior knowledge on lessons in each SLM. This
will tell you if you need to proceed on completing this module or if you need to ask
your facilitator or your teacher’s assistance for better understanding of the lesson.
At the end of each module, you need to answer the post-test to self-check your
learning. Answer keys are provided for each activity and test. We trust that you will
be honest in using these.

Please use this module with care. Do not put unnecessary marks on any part of this
SLM. Use a separate sheet of paper in answering the exercises and tests. And read
the instructions carefully before performing each task.
If you have any questions in using this SLM or any difficulty in answering the tasks
in this module, do not hesitate to consult your teacher or facilitator.

Thank you.
Published by the Department of Education, SDO Aurora
Schools Division Superintendent: Catalina P. Paez PhD, CESO V
Assistant Schools Division Superintendent: Danilo M. Jacoba

Development Team of the Module

Writer: Jonalyn O. Calado
Editor: Esmeralda S. Escobar
Reviewer: Cherrybel P. Gaspar
Illustrator: Wenelyn P. Bautista
Layout Artist: Jonalyn O. Calado
Management Team: Erleo T. Villaros PhD
Esmeralda S. Escobar PhD
Estrella D. Neri
Milagros F. Bautista PhD

Printed in the Philippines by Department of Education – Region III –

Schools Division of Aurora
Office Address: Sitio Hiwalayan, Brgy. Bacong, San Luis, Aurora
Telefax:
Email Address: aurora@deped.gov.ph
 What I Need to Know

This module was designed and written for the learners. After going
through this module, the learner is expected to:
1. identify the kind of small choux and types of sweet paste filling for fresh
and marzipan petit four;
2. enumerate the different flavor, shapes, garnishes, glazes and
specifications and enterprise standards of quality marzipan; and
3. apply the standard procedures in preparing fresh and marzipan petit
four.
(TLE_HEBP9-12PF-IVc-d-13) (TLE_HEBP9-12PF-IVe-f-14)

What I Know

Directions: Read the following sentences write T if the sentence is true and F
if it is otherwise. Write your answer in your activity sheet.

1. Petit fours are approximately 2 inches square and about 3 to 4 inches

high.
2. Petit fours consist of layers of dough and butter cream frosting
3. Petits fours however can refer to any number of small confections or
pastries.
4. Petits fours can be eaten in one or two bites and these fancy pastries are
further divided into "sec" or "glacé".
5. The petit four "sec" and "glacé" can be sponge or cake based, biscuit or
cookie based, meringue based, marzipan based, fresh fruit or chocolate
based.

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 Lesson
Preparing Fresh and
1 Marzipan Petits Fours
Let us discuss in this lesson the easiest type of petit four that
you can be able to bake and design even at home.

What’s In

Directions: Fill in your comment/s on the component of a petit four

glace. Copy the table below on your activity sheet.

Component Comment/s
Glaze
Decoration
Design

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 What’s New
Directions: Look at the images below and answer the following questions.
Write your answer in your activity sheet.

1. What are the possible processes these fruits have undergone before it is possible
to be used as filling for the petit four? ( give 3 processes)
2. Give two effects of the fruits as toppings as a petit four to the appearance of it?

What Is It

Petits Fours Frais (Fresh)

Petits fours frais are characterized by items that are made and served
on the same day because their composition leads to deterioration of quality
the longer they sit. This group includes cream-filled items, such as eclairs,
tartlets (fruit, cremeux, ganache), and some petits fours deguises. Petits fours
deguises are made from fresh, dried, or candied fruits that are coated in
cooked sugar, fondant, chocolate, or any combination of the three. Fruits

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commonly dipped in sugar include gooseberries, kumquats, cherries, grapes,
and candied fruits such as pineapple or mango. The fruit is simply dipped
into the cooked sugar solution and then transferred to a silicone mat or lightly
oiled granite. Parisian macarons may be classified as petits fours frais when
they are filled with fresh fruit and a mousse or similar light-textured cream.
Petits fours frais may also include "spongy" petits fours such as almond cakes,
madeleines, and financiers.
Fresh petit fours also called petit fours fraise or fresh are moist, filled
with pastry cream and often topped with fresh fruits miniature éclairs, and
cream puff. This type of petit four is created with mini pastries. The most
common types of mini pastries are fruit tarts, éclairs or cream puffs. Cream
puffs and éclairs are filled with butter cream or pastry cream, while fruit tarts
are made with custard and fresh fruits on top. Some fresh petit fours are
made with marzipan and look like truffles. Fresh petit fours are not typically
glazed, but some éclairs and cream puffs have a chocolate glaze placed on top
to finish them off.

Principles in Preparing Fresh Petit Four

1. Bake and decorate a selection of small choux paste shapes in accordance
with established standards and procedures.
2. Prepare and blend baked sweet paste in accordance with establishment
standards and procedures.
3. Prepare and use fillings the required flavors and correct consistency.
4.Use garnishes, glazes and finished in accordance with established
standards and procedures.

Marzipan Petit Four

Marzipan is a sweetened mixture of ground almonds, liquid glucose or

egg whites, corn syrup or sugar syrup and either icing sugar or caster sugar.
It is also known as almond paste. Marzipan is a very versatile paste.
Petit fours based on a marzipan are attractive and popular for
their color and appearance and their delicate pleasing taste.
Flavor and shape quality marzipan to produce mini-sized fruits in accordance
with enterprise and client requirements. Coat Marzipan fruits to preserve
desired eating characteristics and softened with egg whites, piped into shapes
and sealed/browned with applied heat, according to enterprise practice.
Marzipans can be modelled into various fruit, vegetables, animals, and flower
shapes. The most popular items are small marzipan fruits served as petit
fours or candies. To store marzipan, wrap it in a plastic cling wrap and place
it in an airtight container.

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Prepare and Display Marzipan Based Petit Fours
Group Ingredients Quantity
A Almond meal, blanched icing sugar 200g 275g
B Brandy almond extract 1tsp 1 drop
C Sugar syrup glucose, warm 100ml +/ 40g
Procedure:
1. Sift the icing sugar and combine ingredients from group A into a bowl.
2. Add the ingredients from group B and gradually add the warm glucose.
3. Knead until it forms like dough.
4. Wrap tightly.

Fruits and Flowers

To make small fruits, divide the paste into equal portions first.,
Carefully cut the rectangle into 4 rows of 8 to make 32 equal pieces with a
knife. Begin by rolling each piece between the palms of your hands into
around ball that is perfectly smooth and free of seams and cracks. Then start
molding the balls with your fingers into the shapes of pears, apples, and other
fruits. The best way to make realistic looking fruits is to use real fruits as
models. Imitate the shapes of the real fruits as closely as possible. You can
add special effects using ordinary tools or special modelling tools. Let the
fruits dry overnight before coloring. Flowers such as carnations and roses can
be used to decorate cakes as well as display pieces

Prepare and flavour marzipan.

●Marzipan is simple product
●It can be flavoured or can be coloured.

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Base and Shape for Marzipan
1. Can be rolled and cut
2. Can be shaped
3. Sizes need to be consistent
4. Small portions

Prepare Marzipan for Glazing

a. Needs to be dried on surface of product
b. Surface needs to be smooth

Decorate Marzipan Petit Fours

●To enhance customer eye appeal
●Can be decorated
●Before baking
●After baking
●Decorate before and glaze after baking

Display marzipan petit fours

●Keep it simple
●Symmetrical designs
●Platters
●Plates

Making a Marzipan Rose

Procedure:

1. Taper a ball of marzipan which

will serve as the base of the rose.

2. Mold the ball with the tapered

end pointing up which will serve as
the center of the flower.

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3. For the petals, roll a log of
marzipan and cut equal pieces.
Flatten these into
small disks.

4. Flatten the disks and taper the

edges to paper thinness with the
back of a spoon
in a circular motion.

5. Wrap the petal around the base.

Leave one edge free so the second
petal can be
inserted under it

6. Attach the second petal

7. Continue same fashion until the

rose is the desired size. Cut the rose
from the base with a sharp knife.

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 What’s More

A. Directions: Read and analyze the following sentences then identify what is
being defined or described. Write your answer in your activity sheet.

1. This refers to a sweetened mixture of ground almonds, liquid glucose or egg

whites, corn syrup or sugar syrup and either icing sugar or caster sugar.

2. Petits fours _________ are made from fresh, dried, or candied fruits that are
coated in cooked sugar, fondant, chocolate, or any combination of the three.

3. This type of petit four is characterized by items that are served the day they
are made because their composition leads to deterioration of quality the longer
they sit.

4. The best way to make realistic looking fruits is to use real _________ as
models.

5. It can be classified as petits fours frais when they are filled with fresh fruit
and a mousse or similar light-textured cream

B. Directions: Identify the following procedures, write B if it refers to

procedure in preparing base, G for preparing glazes and D in decorating and
displaying. Write your answer in your activity sheet.

1. Surface needs to be smooth.

2. It can be done before and after baking.

3. Keep it simple.

4. Can be rolled and cut.

5. Needs to be dry on surface of product.

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C. Directions: Arrange the following steps in chronological order on how to
make fresh petit four by writing the number 1,2,3,4 to corresponding step .
Make the general preparation of fresh petit as your guideline. Write your
answer in your activity sheet.

___________A. Remove from heat if desired consistency is attained. When

paste is already cooled, add the egg one at a time. Mix
thoroughly
___________B. Place the paste in the pastry bag and form the cream puff and
éclair.
___________C. Bake at 4000 F for 20 minutes or until paste is puff then lower
the temperature to 300 0F. Continue baking for 20 minutes or
until brown. Set aside
___________D. Assemble filling for cream puff and éclair. Top with powder
sugar for cream puff and with ganache for éclair
___________E. Bring the first four ingredients: milk, water, Butter and sugar
to boil then add all-purpose flour.

What I Have Learned

Directions: Fill in the missing word/s to complete the sentences that

generalized our lesson. Choose your answer from the box below. Write your
answer in your activity sheet.

Fresh petit fours also called petit fours ___1___or fresh are moist, filled
with pastry cream and often topped with fresh fruits miniature éclairs, and
cream puff. ____2____ is a sweetened mixture of ground almonds, liquid
glucose or egg whites, corn syrup or sugar syrup and either icing sugar or
caster sugar. It is also known as almond paste. Both petit four requires
___3__, glazes, proper shapes, design and ____4_____. To store marzipan,
wrap it in a plastic cling wrap and place it in an airtight ___5_____.

frais marzipan base

Container decoration plastic

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 What I Can Do
Directions: Read and follow the procedure below on how to make a marzipan
petit four. In one whole sheet of bond paper, illustrate or draw the output of
each procedure you accomplished in making a marzipan strawberry.
Making a Marzipan Strawberry
1. Roll the ball of marzipan into a strawberry
shape with the palms of your hands
2. Indent the stem end of the strawberry with
an appropriate modelling tool.
3. Roll the strawberry in sugar to simulate the
textured surface of the real berry
4. Cut out a leaf shape for the stem end and
fasten it in place using an appropriate
modelling tool.

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 Assessment
Directions: Read and answer each item. Write the letter of your answer on
your answer sheet.

1. Which of the following characteristics is possessed by marzipan petit

four?
A. Approximately 1 inch square and about 1.5 to 2 inches high
B. attractive and popular for their color and appearance and their
delicate pleasing taste
C. can be sponge or cake based, biscuit or cookie based, meringue
based, marzipan based, fresh fruit or chocolate based.
D. Petits fours can be eaten in one or two bites and these fancy
Pastries.

2. Fresh petit fours also called ______________ are moist, filled with pastry
cream and often topped with fresh fruits miniature éclairs, and cream puff.
A. Petit four deguises C. Petit four glaces
B. Petit four frais D. Petit four secs

3. How will you store marzipan petit four?

A. Use boxes and jars.
B. Wrap it with parchment papers.
C. Use plastic cling wrap and paper bags.
D. Wrap it in a plastic cling wrap and place it in an airtight container.

4. Petit four glace : iced petit four and petit four ___________: fresh petit four.
A. Petit four deguises C. Petit four glaces
B. Petit four frais D. Petit four secs

5. When is the appropriate time to decorate a marzipan petit four?

A. after baking C. during baking
B. before D. before and after

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What's More What I Know
A. 1. F
2. F
1. marzipan 3. T
2. deguises 4. T
3. petit four prestige 5. T
4. fruits
5. Parisian marcorons
B. C.
1.G A. 2
2. D B. 3
3. D C. 4
4. B D. 5
5. G E. 1
What I Have Learned Assessment
1. frais 1. A
2. marzipan 2. B
3. base 3. D
4. container 4. B
5. decoration 5. D
Answer Key
References

K to 12 Curriculum Guide Home Economics – Bread and Pastry

Production NC II Curriculum Guide ( Grade 7 t0 12) - Philippines:
Department of Education Accessed May 15, 2020 at
http://lrmds.deped.gov.ph/

Teresita M. Jatayna K to 12 Basic Education Curriculum Technology and

Livelihood Education Learning Module 1, 2016. Philippines:
Department of Education Accessed May 15, 2020 at
http://lrmds.deped.gov.ph/

Kong, Aniceta and Domo, Anecita.2016. Technical Vocational Livelihood

Education – Bread and Pastry Production NC II Module 2,Manual.
Philippines: Department of Education Bureau of Learning Resources
(DepEd-BLR)

Kong, Aniceta and Domo,Anecita.2016. Technical Vocational Livelihood

Education- Bread and Pastry Production Module 2, Quarter 4
Teacher’s Guide, Philippines: Department of Education Bureau of
Learning Resources (DepEd-BLR)

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