PREPARE AND DISPLAY PETIT

FOURS
D1.HPA.CL4.02

Slide 1
Prepare and display petit fours
Assessment for this Unit may include:

Oral questions

Written questions

Work projects

Workplace observation of practical skills

Practical exercises

Formal report from employer or supervisor

Slide 2
Prepare and display petit fours
This Unit comprises five elements:

1. Prepare and display petit four glace

2. Prepare and display marzipan petit fours

3. Prepare and display petit four sec

4. Prepare and display caramelised petit four

5. Store petit four

Slide 3
Prepare and display petit fours
Element 1: Prepare and display petit four glace
1. Prepare petit four bases
2. Cut and assemble bases for petit four glace
3. Prepare and flavour fillings to required
consistency
4. Prepare petit four glace for glazing
5. Decorate petit four glace to enhance customer eye
appeal
6. Display petit four glace

Slide 4
Prepare and present petit four glace
Prepare petit four bases

Sponge

Shortbread

Meringue

Marzipan

Japonaise

Chocolate

Choux pastry

Slide 5
Prepare and present petit four glace

Cut and Assemble

Any shape

Assemble layers before cutting

Press firmly

Slide 6
Prepare and present petit four glace
Prepare fillings

Simple filling:

Jam - thinly applied just enough to bind

Complex fillings:

Flavoured ganache

Butter creams - coloured and flavoured

Slide 7
Prepare and present petit four glace

Prepare for glazing

Clean

Dry

Correct temperature

Slide 8
Prepare and present petit four glace

Decorate to enhance appeal

Chocolate Motifs

Flower designs

Flakes of coconut

Small portions of glace fruits

Slide 9
Prepare and present petit four glace
Display petit four glace

Platter

Plates

Symmetrical designs

Straight lines

Circle designs

As petit fours need to be consistent size; design needs to

be consistent - Keep it simple.

Slide 10
Prepare and display marzipan based
petit fours
Element 2: Prepare and display marzipan based petit
fours

1. Prepare and flavour marzipan

2. Shape marzipan

3. Prepare marzipan for glazing

4. Decorate marzipan petit fours to enhance customer

eye appeal

5. Display marzipan petit fours

Slide 11
Prepare and display marzipan based
petit fours
Prepare and flavour marzipan

Marzipan is simple product

Can be flavoured

Can be coloured

BUT marzipan is premium product:

Respect it

Keep flavours and colours subtle

Slide 12
Prepare and display marzipan based
petit fours
Shape marzipan

Can be rolled and cut

Can be shaped

Sizes need to be consistent

Small portions

Marzipan can be RICH to eat: Small portions.

Slide 13
Prepare and display marzipan based
petit fours
Prepare marzipan for glazing

Needs to be dry on surface of product

Surface needs to be smooth

Slide 14
Prepare and display marzipan based
petit fours
Decorate marzipan petit fours to enhance customer
eye appeal

Can be decorated

Before baking

After baking

Decorate before and glaze after baking

Slide 15
Prepare and display marzipan based
petit fours
Display marzipan petit fours

Keep it simple

Symmetrical designs

Platters

Plates

Slide 16
Prepare and display petit four sec

Element 3: Prepare and display petit four sec

1. Prepare and bake selection of

petit four sec

2. Prepare and flavour fillings to required

consistency

3. Prepare petit four sec for glazing

4. Decorate petit four sec to enhance customer

eye appeal

5. Display petit four sec

Slide 17
Prepare and display petit four sec
Prepare and bake selection of petit four sec

Shortbread

Puff Pastry

Meringue products

Japonaise

Honey doughs

Slide 18
Prepare and display petit four sec
Prepare and flavour filling to required consistency
Ganache
Flavoured and softened
Jams
Small amounts, adds flavour; good binding
Buttercreams
Can be flavoured, coloured; adds mouth feel moisture
Curds
Lemon curd; lemon juice butter eggs: expensive but intense flavour
Marzipan
Can be flavoured, softened and coloured
Dried fruits
Bound up in jams or curds; adds richness and variety

Slide 19
Prepare and display petit four sec

Prepare petit four sec for glazing

Clean surface

Dry surface

Clean workspace

Slide 20
Prepare and display petit four sec

Decorate petit four sec to enhance customer eye

appeal

Garnish

Piped motifs

Glace fruits

Roasted nuts

Slide 21
Prepare and display petit four sec
Display petit four sec

Platters

Plates

Symmetry

Size

Consistency

Slide 22
Prepare and display caramelised petit
fours
Element 4: Prepare and display caramelised petit
fours

1. Select fruits/nuts

2. Prepare products

3. Prepare coating for fruits

4. Coat caramelised petit fours

5. Display caramelised petit fours

Slide 23
Prepare and display caramelised petit
fours
Select fruit and nuts

Clean

Dry

Complete

Skin attached

Slide 24
Prepare and display caramelised petit
fours
Prepare products

Clean

Dry

Clean workspace

Line of work

Slide 25
Prepare and display caramelised petit
fours
Prepare coating for fruits

Caramel toffee

156C

Clear

Sides of pot clean

Slide 26
Prepare and display caramelised petit
fours
Coating caramelised petit fours

Care and diligence

OH&S

Slide 27
Prepare and display caramelised petit
fours
Display caramelised petit fours

Short life span

Hydroscopic: attracts moisture

Platters

Platers

Colour

Slide 28
Store petit fours

Element 5: Store petit fours

1. Store at correct temperature and conditions

2. Maintain maximum eating quality, appearance and

freshness

Slide 29
Store petit fours

Store at correct temperature and conditions

Protected from adverse conditions

Cool

Dry

Slide 30
Store petit fours

Maintain maximum eating quality, appearance and

freshness

Produce only what is required

Produce small batches

Produce often

Protect from adverse conditions

Slide 31