Petit Fours

Describe he pictures below:

Petit Fours

– Small biscits and breads tasefllydecorated.

– Sweetmeat and cakes desuigned to be served with after dinner coffee or
cocktails
– Are small and are made of different shapes.
– Delicate,crisp, fresh attractive, light, and to be swallowed within one of just
two mouthfuls.
– Prepared from a variety of ingredients and usually small pieces that have been
baked.
Small bite sized with a thin coating of glazed,
typically fondant, which is applied at the end of
production process.
Iced Petit Four
Assembled in sheets and cut after setting up, a petit
four glaze thin layer of cake alternating with jam or
butter cream.
The top of the cake s adorned with the layer of
marzipan- whish is made from almond paste,
cooked syrup and sometimes glucose/eggwhites.
After cutting it can be enrobed with fondant or
sometimes dipped in a chocolate.
Typically ends with stylish piping.
Bases for Petit Fours

– Cakes Can be
baked in shallow
trays then toped
with soft
toppings then cut
to desired shapes
Shor Bread

– Mixture of flour fat

and sugar enriched
with egg and has a
short eating
quality.
Puff Pastry

– Puff Pastry can be used as a

suitable bases for petit fours when
a sweet filling is used.
Sponge cakes

– Baked in thin sheets

and layered together
with filling which acts
as an adhesive to
hold he sheets of
sponge togetheter
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