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QUARTER III
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QUARTER III
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BREAD AND PASTRY PRODUCTION
QUARTER III
PETIT FOURS
PETIT FOURS
Refers to confections such as
miniature cookies, tartles and cakes
that may be accompany an
afternoon coffee or tea that are
served after meal. Petit fours are
light , delicate , crisp and
refreshing. the common defining
characteristic of petit fours is that
they can be eaten in one or two
bites.
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PETIT FOURS
Which means small ovens in french,
Refers to:
Small biscuits and cakes tastefully
decorated
Sweetmeat and cakes designed to
be serve as dessert with after dinner
coffee or cocktails
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Types or kinds of Petit fours
bases:
CAKE
SHORTBREAD
Can be baked in
shallow trays then
topped with soft
topping then cut to
shape desired
Mixture of flour, fat
and sugar, enriched
with egg and has a
short eating quality
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Pastry
Puff pastry can
make a suitable
base for petit fours
when a sweet fiilling
is used.
Types or kinds of Petit fours
bases:
SPONGE
Bakes in thin sheet and
layered together with filling
which act as an adhesive to
hold the sheet of sponge
together.
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FILLING AND FLAVOR
FOR ICE PETIT FOUR
JAM
High in moisture is 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 sponge cake
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FILLING AND FLAVOR
FOR ICE PETIT FOUR
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 set
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FILLING AND FLAVOR
FOR ICE PETIT FOUR
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. They can be easily
damaged at room temperature.
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ICED PETIT FOURS
The top of the cake is adorned
with a thin layer of marzipan to
add flavor, as well as a smooth
surface for the glaze to settle
on.
Marzipan is made from almond
paste , a coked sugar syrup and
sometines glucose and /or egg
white.
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ICED PETIT FOURS
Are small , bite sized cakes with a
thin coating of glaze, pyphically
fondant, which applied at the end
of the production process.
Assembled in large sheet and cut
up after setting up , petit fours glaze
contain layers of cake alternating
with jam and/or butter cream.
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