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TLE-HE-BPP
Quarter 4 – Module 1
Preparing Iced Petits Fours
TLE-HE-BPP-10
Alternative Delivery Mode
Quarter 4 – Module 1 : Preparing Iced Petits Fours
First Edition, 2020

Introductory Message
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the instructions carefully before performing each task.
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Published by the Department of Education, SDO Aurora
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Assistant Schools Division Superintendent: Danilo M. Jacoba

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 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. enumerate the different characteristics and types of classical and
contemporary petits fours;
2. identify the different principles in preparing petit fours, types and
kinds of sponge and bases; and
3. perform preparing of iced petit fours bases.

What I Know

Directions: Read and answer each item. Write the letter of your answer on
your answer sheet.
1. It is a miniature bite-sized confection coated with icing.
A. fresh petit four C. marzipan
B. iced petit four D. petit four

2. It is a petit four decorated or covered with fondant icing.

A. fresh petit four C. marzipan
B. iced petit four D. petit four

3. It is a paste made of almonds and sugar that is worked to plastic

consistency.
A. fresh petit four C. marzipan petit four
B. iced petit four D. petit four

4. What petit four filling enhances flavor, adds moisture, and binds the
product?
A. butter C. jams
B. ganache D. meringue

5. It is a paste or confection icing or filling made of meringue and gelatin.

A. fresh petit four C. marzipan
B. iced petit four D. petit four

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 Lesson Preparing Iced Petits
1 Fours
A petit four (plural: petits fours) is a small cake generally eaten at the
end of a meal or served as part of a large buffet. The name is said to have
originated from the practice of cooking small pastries “in a low-temperature
oven. This lesson is expected new for you maybe this is your first time to read
of hear the recipe but this lesson will help you to be familiar with this new
recipe…

What’s In

Directions: Looking back on the techniques on how to decorate our

cake products that can be also considered as one example of petit four once it
will be cut into smaller sizes. Try to remember the different tips on how to
plate deserts like cake, by looking at the picture below, list down at least 5
tips that were meet.

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 What’s New

Directions: Study the pictures below, observe the changes happened to our
cake product. Answer the following questions in your activity sheet.
1. Observe the size, shape, garnishes and the presentation. Do they
change?
2. Did the changes in the physical appearance affect the cake’s taste?
You will be answered with this module, so make yourself ready for our new
lesson.

What Is It

Petit Fours
Small biscuits and cakes tastefully decorated. Sweetmeat and cakes are
designed to be served as dessert with after dinner coffee or cocktails. Petit
Fours should be small. They are often made into different shapes. They are
delicate, crispy, fresh, attractive, light, and designed to be swallowed in just
one or two mouthfuls. They are prepared from a variety of ingredients. They
are usually small pieces that have been baked. While the emphasis is on
small, non-baked confectionery items like caramelized and glace fruits,
marzipan shapes, or other small sweet delicacies are also served as petit
fours.

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Typical Characteristics:
1. Approximately 1 inch square and about 1.5 to 2 inches high
2. Consist of layers of cake 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.

CATEGORIES OF PETITS FOURS

PETITS FOURS SEC

(sec meaning "dry") include a variety of small desserts, such as: special
dainty cookies baked meringues macaroons puff pastries. Only a small
amount of ganache buttercream, or jam is used to sandwich the pastries
together or to decorate the tops, and they are often dipped in chocolate.
Actually, common cookie recipes can be converted to petits fours secs
simply by making them smaller and enhancing their decoration.

PETITS FOURS GLACES

(glacé meaning "iced") are iced or decorated in some way, such as tiny cakes
covered in fondant or frosting, small eclairs, and tartlets. They can also be
pastries filled with cream, chocolate, or jam and then covered, glazed, or
dipped and decorated with marzipan, fondant, chocolate, or some other form
of glaze or icing.

PETITS FOURS FRAIS

Petits fours frais are characterized by items that are served the day they are
made 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. 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.

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 commonly dipped in sugar include gooseberries, kumquats, cherries,
grapes, and candied fruits such as pineapple or mango. The fruit is simply

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dipped into the cooked sugar solution and then transferred to a silicone mat
or lightly oiled granite. Some fruit, such as kumquat, may benefit from drying
out slightly before dipping. Any fruit dipped in sugar should be used in a
timely fashion or should be stored with humectants, to avoid the softening of
the sugar.

PETITS FOURS PRESTIGE

Petits fours prestige, which are composed of more advanced preparations,
mirror current trends in pastry. Petits fours prestige may be smaller versions
of contemporary entremets or other desserts. Components used for petits
fours prestige may include cake bases such as biscuit or Dacquoise, creams
such as creme mousseline or cremeux, egg foams like Italian meringue, and
fresh fruit. Additionally, many of the finishing techniques used for advanced
cake production may be used for petits fours prestige such as glazing and
chocolate spraying. Often these small pastries will even include small
decorative chocolate or sugar elements.

Types or kinds of petit four bases:

The base for petit four can either be marzipan or sponge. A petit four base
must be strong enough to hold the petit fours.
1. Cake can be baked in shallow trays then topped with soft topping then
cut to shape desired similar to sponge sheets
2. Shortbread mixture of flour, fat and sugar, enriched with egg and has a
short eating quality
3. Pastry puff pastry can make a suitable base for petit fours when a sweet
filling is used.
4. Sponge baked in thin sheets and layered together with filling which act as
an adhesive to hold the sheets of sponge together.

Petits Four Varieties

Petit fours are divided into five broad categories based on preparation
method, texture or principal ingredient:
1. Dry such as fragile, crunchy dainty cookies
2. Fresh such as tartlets filled with creams and fresh fruit
3. Iced such as delicate layer cakes cut into small squares
4. Almond such as French-style macaroons
5. Glazed Fruit

Cut bases to the desired shape

 Any form and shape can be applied but accuracy of cutting is vital. It
should minimize waste.
 Shapes can be round, diagonal, square, or triangle.
 Almost 20% of the product is wasted if round and diagonal shaped is use.

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 Any shape can be used but wastage needs to be added to the cost of
production.
• It is best to use straight lines.
• Cut small

Prepare bases
• Production of the bases is the easy part.
• Sheet bases need to be thin and even across all the area.
• Avoid lumps and bumps.
• Bases made out of any dry pastry cake or sponge.

Glazing
• Do not prepare glaze too far ahead or it may lose shine, gloss, heat.
• The preparation will need to be repeated.
• Product must be dry.
• Plenty of workspace is required.

Decorate to enhance appeal

• Plan the decoration.
• Avoid very big decorations.
• Complement the petit fours.

Design and display iced petit four

• It is important to design, decorate, and display petit fours to:
a. Make them more attractive and appetizing
b. enhance presentation, and
c. visual and textural diversity.
• Use consistent shape.
• Use consistent configuration.
• Alternating height and profiles.

PETITS FOURS GLACES ( ICED)

Sample Petit Four Design

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Shape to Cut and Assemble for Petit Four Glace
● Any shape
● Assemble layers before cutting
● Press firmly
● Slide
● Any form and shape can be applied but accuracy of cutting is vital. It
should minimize waste.
● Shapes can be round, diagonal, square, or triangle.
● Almost 20% of the product is wasted if round and diagonal shaped
is use.

Decoration for Petit Four Glace

a. chocolate motif
b. flower design
c. flakes of coconut
d. small portion of glaze fruits

Glazing for Petit Four Glace

● Clean
● Dry
● Correct temperature

Display Petit Four Glace

● Platter
● Plates
● Symmetrical designs
● Straight lines
● Circle designs

Filling and Flavor for Iced Petit four

• Jams are high in moisture used to enhance flavor, add moisture, and to
bind the product. Blend jam until a smooth consistency is attained, making
sure no lumps are present, as they will tear the sponge cake.
• Ganache is a mixture of chocolate and cream. Ganache carry alcohol flavors well
to add interest to the petit fours. When ganache is agitated it must be worked
quickly as it will set.
• Butter creams need to be chilled before cutting. Butter creams are flexible
for decorating the tops of petit fours as they can be flavored and easily piped.
However, they can be easily damaged at room temperature.

Assembling and cutting iced petit four base

Things needed
Sponge sheets (56 mm thick or 3 cm total height when assembled)
Jam strawberry, mango, etc. ( smooth texture )
2 sheets of wax paper

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Procedures:
1. Lay the first sponge cake on a wax paper.
2. Spread a thin layer of jam over the cake.
3. Place a second sheet cake on top of the first layer.
4. Press firmly.
5. Remove loose crumbs.
6. Spread a second layer jam thinly over the cake.
7. Take a third sheet of cake. Turn it over to put the bottom part on top.
8. Press sheets of sponge firmly together.
9. Place a tray on top to allow layered cake and jam to bond.

What’s More

A. 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 consists 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.

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

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

1. Made out of any dry pastry cake or sponge.

2. Plenty of workspace is required.
3. Complement the petit fours.
4. Avoid lumps and bumps.
5. Product must be dry.

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C. DIRECTIONS: Match column A from column B. Write the letter of the
correct answer in your activity sheet.

COLUMN A COLUMN B
1. made from fresh, dried, or A. PETITS FOURS SEC
candied fruits that are coated in
cooked sugar, fondant, chocolate, or
any combination of the three
2. special dainty cookies baked B. PETITS FOURS GLACES
meringues macaroons puff pastries.
3. tiny cakes covered in fondant or C. PETITS FOURS FRAIS
frosting, small eclairs, and tartlets.
4. Parisian macarons D. PETITS FOURS DEGUISES
5. smaller versions of contemporary E. PETITS FOURS PRESTIGE
entremets or other desserts
F. PETITS FOURS

What I Have Learned

DIRECTIONS: Fill in the missing word/s to complete the sentence and to

summarize all your learnings in this lesson. Write your answer in your
activity sheet.
A petit four is a small 1 generally eaten at the end of a meal or
served as part of a large buffet. The name is said to have originated from
the
practice of cooking small 2 a petit four or “in a low-temperature oven.”
Petit fours consist of five types petit four 3 , petit four glaces,
petit four 4 , petit four deguises and petit four _5 . Bases, glaizes,
design and decoration are important factors to consider in making a good
petit four.

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 What I Can Do
DIRECTIONS: Your past lesson about cake will be helpful for you to
accomplish this activity. You have already learned and experienced how to
make a sponge cake. Using the sponge cake we can be able to make an iced
petit four. Simply follow all the simple procedure to accomplish this activity.
Submit your output by taking a picture of it while preparing it of at least 3
to 5 pictures and paste it in your activity sheet. The rubrics below will be
your guide on how your activity is being rated.
Materials needed :
Sponge cake ( 1 pc of Mondé bread)
Jam (any kind of fruit jam)
Coupon band
Procedures:
1. Cut your monde in the center.
2. Lay the half part of your monde on a bond paper.
2. Spread a thin layer of jam over the monde.
3. Place a second half of the monde on top of the first half.
4. Press firmly.
5. Remove loose crumbs.
6. Spread a second layer jam thinly over the cake.
7. Turn it over to put the bottom part on top.
8. Press sheets of sponge firmly together.
9. Place tray on top to allow layered cake and jam to bond.

Descriptions 5 3 1
Proportion: The size of the cake is equal and balance
Spread of the filling is equal and balance.
Design: The petit four is clean and simple

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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 is not recommended as a base for a petit four?

A. Cake C. Sponge
B. Cookies D. Shortbread

2. What is the importance of designing and decorating petit four?

A. To avoid lumps and bumps.
B. To make the product dry.
C. To avoid product wasted.
D. To enhance presentation, and visual and textural diversity.

3. Which of the following is not a characteristic of a petit four?

A. crispy C. light
B. fresh D. moisten

4. What type of petit four is an iced petit four?

A. Petit four deguises C. Petit four glaces
B. Petit four frais D. Petit four secs

5. Keily wants to enhance the flavor of her petit four, she also want to add
moisture and binds the product, which of the following filling must be
added?
A. butter C. jams
B. ganache D. meringue

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Answer Key

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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)