PREPARE AND PRESENT

PETIT FOURS
UC 4
INTRODUCTION

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 A petit four (plural: petits
fours, also known
as mignardises) is a small
bite-sized confectionary or
savory appetizer. The
name is French, petit
four (French pronunciation:
[pə.ti fuʁ]), meaning "small
oven".
 TYPES OF PETIT FOURS

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PETIT FOURS SEC
 These are dry cookies baked
at a low temperature for a
long time.
 Popular examples include
sable beurre, palmiers,
duchesses, and macarons.
 They might also have a jam,
ganache, or dried fruit
filling.
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PETIT FOURS GLAZE
 Tiny cakes that are topped with
marzipan and then enrobed in
either fondant or chocolate.
 This type of petit four is usually
elaborately decorated with
intricate piping.
 These are often the images that
come to mind when people think
of the traditional petit four.
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PETIT FOURS FRAIS
 These petits fours are any small
pastries that must be eaten the same
day they are made because they
lose significant quality the longer
they sit.
 Examples include sponge cakes,
such as madeleines and financiers,
as well as cream-filled pastries like
eclairs and tartlets.
 They are typically moist, hence the
need for same-day consumption.
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PETIT FOURS DEGUISES
 Desserts in this category
consist of fresh or dried fruit
that is dipped in a sweet
coating such as chocolate or
cooked sugar.
 Examples include chocolate
covered strawberries or
candied citrus fruits.
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Richard Branson
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 PETIT FOUR BASE
2. CAKE
• Cake can be baked in shallow trays of depths of 1-
2cm, topped with soft topping then cut to shape
desired similar to Sponge sheets.

3. PASTRY
• A savory pastry like puff pastry can make a
Suitable base for petit fours when a sweet
filling is used. Click icon to add picture
 PETIT FOUR BASE
4. CHOCOLATE
• When working with ganache, a soft mixture
of chocolate and cream can be presented in a
base of hard chocolate. This chocolate has been
melted and tempered then spread thinly onto
parchment paper and allowed to set. At the point
of setting it is cut into shapes with a warmed
metal knife or cutter.
5. CHOUX PASTRY Click icon to add picture
Richard Branson
 TYPES OF GLAZE
1. JAMS – jam can be used as glazed but it
needs to be applied when it is boiling. It
needs to be applied thinly and then given
the opportunity to dry. Care needs to be
taken when cutting.
2. CREAMS – If using a fresh cream then the
product will need to be kept chilled and
time spent at room temperature is kept to
a minimum. Click icon to add picture
 TYPES OF GLAZE
3. CHOCOLATE – Chocolate makes a good glaze
but is difficult to cut. Structure can be modified
to make the cutting easier and make eating
quality softer. Modern technique will spray
chocolate to coat. Give interesting textural
interest to finish coating.
4. FONDANT – Fondant is the classic enrobing
agent. If it is tempered correctly, it should give a
brilliant shine to make eye appeal to the Click icon to add picture

customer.
5. GANACHE – Ganache is excellent. Consistency
can be adjusted to suit needs.
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