Preparing Petit Fours

WEB SCRIPT Tourism Sector
Sector: Bread and Pastry Production NC II
Qualification: Prepare Petit Fours
Unit of Competency: PreparingPetit Fours
Module Title:
• Prepare Iced Petit Fours
Learning Outcomes: • Prepare Fresh Petit Fours
• Prepare Marzipan Petit Fours
Developer/s: • Prepare Caramelized Petit Fours

Marilou S. Quieres and Arceli DR. Pacho

TITLE PREPARE PETIT FOURS
OBJECTIVE
At the end of this unit, you should be able to:

⚫ Identify petit fours
⚫ Demonstrate how to make petit fours
⚫ Motivate oneself to learn how to make petit fours

LESSON PREPARE ICED PETIT FOURS

What ispetit A petit four (plural: petits fours, also known as mignardises) is a small bite-
fours? sized confectionery or savoury appetizer. The name is French, petit four (French
pronunciation: [pə.ti.fur]), meaning "small oven".

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Sponge– is baked in thin sheets and they are layered’ together with flavoured filling
that will act as an adhesive to hold the sheets of sponge together.

Sub-topic: Picture
Shortbread -a mixture of flour, fat and sugar, enriched with egg and has a short
Bases for petit eating quality.
fours
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Pastry–savoury pastry like puff pastry can make a suitable base for petit fours
when a sweet filling is used.

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Chocolate /ganache, a soft mixture of chocolate and cream can be presented in a
base of
hard chocolate.

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Marzipan– can be used as a base for petit fours
Choux pastry is made by boiling water and fat, adding flour and cooking panada.

Sub-topic: Jams- are high in moisture and carry good flavours.

Fillings for petit Ganache- is a mixture of chocolate and cream.

fours

Butter creams can be flavoured to desired standard, adds good mouth feel and
cuts well when cold

Sub-topic: 1. Square cut

Cut of petit 2. Diagonal cut
fours
3. Oval cut
4. Triangle cut
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Icing Fondant icing is used to glaze petit four frais. It is kneaded then flavoured and
coloured as desired. You can roll it out, cut and dip in chocolate or roll and dip in
Method of garnishes or chocolate.
assembly
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1. Lay 1 sponge sheet on a sheet of baking paper
2. Spread a thin layer of apricot jam over the sponge sheet
3. Place a second sheet of sponge on top
4. Press firmly into place
5. Remove any loose sponge crumbs
6. Spread a second layer of apricot jam thinly over sponge sheets
7. Take a third sheet of sponge and turn over so bottom of sponge sheet is on

top
8. Lay sponge sheet on top and place 2nd sheet of paper on top and press

sheets of sponge firmly together
9. Place a metal tray on top and allow layered sponge sheets and apricot jam

to bond.

10. Butter cream products need to stand in cool environment until they are
firm.

Activity Do Jobsheet no.1
Evaluate Performance Criteria Checklist

STEPS IN FILLING AND ASSEMBLING SPONGE BASE

How to make
icing petit fours

Activity 2 Do Jobsheet no.2
Evaluate Performance Criteria Checklist

HOW TO PREPARE FONDANT ICING

1. Place the petit fours on a cooling rack with a plate or bowl beneath it.

Coating and 2. Spoon or ladle the ganache over the petit fours until they are covered
decorating petit 3.. Repeat until all petit fours are covered, returning the ganache

fours drippings from the plate to the bowl and reheating as needed.

4. Decorate the petit fours while the ganache is still wet.
Picture

Sub-topic:

Coating and
decorating petit

fours

LESSON PREPARE FRESH PETIT FOURS

What is choux Pate-a-choux- crème-patisserie
paste?
CHOUX PASTE – meaning “cabbage paste”. Unique . From a small drop of choux paste
batter can get 3x height. Choux paste is leaven by steam and bakes in a hollow shells that
can be filled with filling . It is baked in a very hot oven in which the heat from the oven
coagulates the gluten and protein from the eggs to set the structure and make a firm shell.

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1. Beignet –deep – fried, often topped with sugar.

2. Boschebol- A large Dutch profiterole, filled with whipped cream and coated
entirely with chocolate.

3. Chouquette- A small portion of choux pastry sprinkled with pearl
sugar and sometimes filled with custard or mousse

4. Croquembuche- A French dessert consisting of choux pastry balls piled
into a cone and bound with threads of caramel

Kinds of choux 5. Éclair- An oblong pastry filled with a cream and topped with icing.
paste
6. Gougère- A baked savory pastry made of choux dough mixed with cheese
.

7. Lady's navel- Made from balls of choux pastry which are given a dimple,
deep-fried and then soaked in syrup.

8. Nun's puffs- The choux is pan-fried before baking.

9. Profiterole- A French dessert choux pastry ball filled with whipped cream,
pastry cream, custard, or ice cream.

10.Paris-Brest- Made of choux pastry and a praline flavored cream, shaped
round like a wheel for the bicycle race for which it is named

Activity1 Pictures

Do Jobsheet no.1
Evaluate Performance Criteria Checklist

HOW TO MAKE CREAM PUFF SHELL ?

Activity 2 Do Jobsheet no.2
Activity 3 Evaluate Performance Criteria Checklist

HOW TO PREPARE SWEET PASTE ?
Do Jobsheet no.3
Evaluate Performance Criteria Checklist

HOW TO MAKE PASTRY CREAM?

Fillings 1. Ganache -can be flavoured with alcohol or no alcohol flavourings, roasted
chopped nuts can be added..

2. Jam- is piped onto one piece then another piece is placed on top and 2
pieces bond.

3. Butter cream -will sit at room temperature for several days. It colours well
and can be flavoured with anything of your choice.

4. Marzipan can be used as a filling.

5. Sugar water needs to be added in moderation and if left for too long
fermentation can occur.

6. Dried fruits-Roasted nuts and dried fruits bound in small amounts of jam
work well in shortbread

7. Pastry Cream-consist of milk, sugar, egg yolks, and flour ,flavouring with
vanilla

Pictures

GARNISHES
Chocolate:
Chocolate morsels, scattered Chocolate novelties: straws, coins, decorative pieces
Flowers:

Edible flowers like hollyhocks, nasturtiums, pansies and violets

Herb:

Herb blossoms

Garnishes,glaces Fruits:
and finishes
1. Candied citrus peel
2. Champagne grape clusters (or dot with individual grapes)
Citrus peel curls Citrus zest Dried fruit and fruit chips Fans or shapes* of apple,
pear

Jam -can be used as a glaze but it needs to be applied when it is boiling.

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GLACES

Creams make a food topping.
If using fresh cream then the product will need to be kept chilled and time spent
at room temperature is kept to a minimum.

Chocolate makes a good glaze but is difficult to cut.

Making a Fondant is the classic enrobing agent. If it is tempered correctly, it should give a
patterned brilliant shine to make eye appeal to the customer.
chocolate Ganache is excellent. Consistency can be adjusted to suit needs.

Pictures

FINISHES

Fresh Fruit- The fruit must be very fresh and free from any soft spots or
blemishes.

Silver or Gold Dragées- silver dragées are tiny, hard, candy balls with a
shiny silver coating
Sugar Pearls-similar to dragées but have a pearlescent finish instead of a
metallic one

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• Melt 1 pound of good quality white chocolate, using measuring cup or a
large microwave-safe ceramic or glass bowl.

• After removing the candy from the microwave, continue to stir until the
candy has cooled somewhat but is still pourable.

• Pour half of it over the prepared decorative pattern, going back and forth
across the pan in a slow steady stream and working your way from one
end of the pan to the other without leaving any gaps to create an even layer
level with the decorative pattern.

• It's important not to leave gaps because you don't want to spread the white
chocolate with a spatula, which would risk ruining the pattern.

• Set aside to cool until firm, but not hard.

• Cover with a clean, flat sheet of baking parchment and carefully invert
onto the back of another large baking sheet.

• Peel off the top (formerly bottom) sheet of parchment paper. Use a sharp,
thin, pizza cutter to carefully cut the candy into small squares or
rectangles.

Pictures

Cont. (Video)

LESSON PREPARE MARZIPAN PETIT FOURS

What is Marzipan is light, candy-like mixture made by mixing finely ground
marzipan?
almonds with sugar, corn syrup and egg whites.

Pictures

1.Sift the icing sugar and combine Almond meal(blanched) Icing sugar into a bowl

Sub.topic 2. Add the brandy and almond extract and gradually add the warm glucose
3. Knead unit it forms like a dough
Making a flavor 4. Wrap tightly.
marzipan

How to make
flavor marzipan

petit fours?

Activity Do Jobsheet no.3

LESSON Evaluate Performance Criteria Checklist

What is a SHAPING AND FLAVOURING MARZIPAN PETIT FOURS
caramel?
PREPARE CARAMELIZED PETIT FOURS

Caramel - is a sugar or syrup heated until it turns brown, used as a flavoring or
coloring for food or drink or combined with butter or cream to form a thick, sweet
sauce

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Sub-topic Wet Caramel - where sugar is melted with water then cooked.
Dry Caramel - where sugar is cooked by itself until it liquefies and caramelizes
Basic Types of
Caramel

Sub-topic Soft ball stage: 235 to 240° F
Stages of Firm ball stage: 245 to 250° F (this is the ideal range for soft caramels)

caramel Hard ball stage: 250 to 265° F

Soft crack stage: 270 to 290° F

Hard crack stage: 300 to 310° F

Clear liquid stage: 320° F

Brown liquid stage: 338° F

Light amber caramel: around 340° F

Medium amber caramel: around 345° F

Dark amber caramel: around 348° F

Burnt sugar: around 350° F (this is pleasantly burnt, like crème brûlée; any
higher than this, the caramel will be nearly black and very bitter and brittle)
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Sub-topic: ⚫ Appearance: smooth, glossy, evenly-colored.
Desirable ⚫ Consistency: soft-plastic, neither syrupy nor brittle.
⚫ Texture: chewy, not excessively tough, not grainy.
quality ⚫ Flavor: mild, caramel-like, not burnt or off-flavor.
characteristics ⚫ The darker the color and stronger their flavor.
⚫ The faster they are cooked, the lighter the color and flavor,but they could
for soft
caramels burn and have a burnt flavor.

Preparing 1. Put the water, sugar into a small saucepan and place on the heat.
caramel 2. During the cooking, clean the sides of the pot with a we brush to keep the

sugar from burning
3. Bring up to 150°/ 155°C or 300/310°F .
4. At this point, stop the cooking of the sugar by immersing the pan in a bowl of
cold water.

Cont. (Video)

Sub-topic 1. Upon reaching the desired color and temperature, immediately remove
the caramel from both the heat and the pot, as it will continue to cook and
Tips in turn dark brown.
preparing
caramel 2. When the pale caramel turns to dark amber remove immediately from the
heat and quickly transfer to the water bath for 10 seconds.

3. Use a heavy, preferably light-colored pan.

4. Once the sugar dissolves into the water, do not stir.

5. Remove pan from heat immediately after caramel reaches the desired color

7.Reheat the caramel onto pot the double boiler.
Soft fruit, such as berries and apricots, are delicate and should be handled
carefully to avoid bruising.
Washed fruits are carefully peeled to remove all the peel and any damaged parts
of the flesh.

Sub-topic HOW TO CARAMELIZE FRUITS

Fruits that can 1. Dip fresh or dried fruits in the liquid caramel, turning it so that it is evenly
be caramelized covered.

2. Place caramelized ingredients on a sheet of parchment paper.
3. Work as quickly as possible so that the sugar doesn’t cool down and
crystallized

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Do Jobsheet no.1

Evaluate Performance Criteria Checklist

HOW TO CARAMELIZE FRESH/DRIED FRUITS

UNIT QUIZ

References
https://www.tasteofhome.com/article/what-is-marzipan/

WEB SCRIPT Tourism Sector
Sector: Bread and Pastry Production NC II
Qualification: Display Petit Fours
Unit of Competency: Displaying Petit Fours
Module Title:
• Displaying of Petit Fours
Learning Outcomes: • Storing of Petit Fours

Developer/s: Marilou S. Quieres and Arceli DR. Pacho

TITLE Display Petit Fours
OBJECTIVE
At the end of this unit, you should be able to:
LESSON
⚫ Identify the different kinds of receptacles for petit fours
Introduction ⚫ Perform how to display petit fours creatively

Displaying Petit Fours

Attractively displayed petits fours are great product for catching the
customers' attention. They look most attractive when arranged neatly and
with thought given to the repetition or alternation of shapes, colours, and
decorations
All varieties of petits fours are best if served fresh.

Displaying on ceramics plates and platters, glass, mirrors, trays can look
very effective in buffet style service.

Factors in Caramelised petit fours need to be served fresh and in paper containers.
Displaying Petit This makes it easy for the customer to handle them

Fours 1. Choose the perfect plate- the plate is the frame of the presentation
2. Color – always choose a variety of colors on the plate
3. Garnish – choose garnishes that are appropriate to the ingredients

Activity No.1 Do task sheet no.1
Evaluate Performance Criteria Checklist
LESSON DECORATING AND PLATING PETIT FOURS

Introduction STORING OF PETIT FOURS

Packaging plays a significant role in bakery products increasing shelf life,
preventing mechanical damage, marketing, nutrition value and displaying
food safety related warnings.
Packaging used to attract consumers or through creative packaging to
enhance sales and product’s uniqueness from competitor

Sub-topic Major functions of packaging/receptacles:
1. Protect from mechanical damage in transit and loading and unloading.
Functions of 2. Protect from loss of moisture and any foreign odor contaminations.
packaging/receptacles 3. Protect from foreign family body infestation.
4. Legal compliance for values and ingredients for consumers.
5. Advertisement
6. Packaging provides following function to the products, manufacturers as
well as consumers.
7.Packaging must protect from any mechanical damage to the product.
8.Packaging must have all information about the product for consumers

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Paper & Board
Paper is widely used because it is low cost, holds its shape, and is easily
decorated

Sub-topic Picture
Types of Receptacles Glass
Commercially-available glass is made from silica, sodium carbonate and
calcium carbonate

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Metals
The metals used in packaging are predominantly tin-plate or aluminium
and are used to make food and drink cans, aerosol cans, tubes, drums and
slip or hinged lid

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Plastics
This is the most common packaging material and, at the same time, one of
the most difficult to dispose of.

Temperature for Chinawares
Storing Petit Fours Made of high quality porcelain
All prepared petit fours will suffer from too much moisture in the
environment

Protect finished petit four from adverse conditions to maintain structural
integrity by enclosing in food safe containers

Sub-topic A cool dry closed environment is best for storage of all petit fours except
those that contain perishable ingredients like fresh cream.
Effects of Caramelised petit four will have a short life span as the caramel is
Temperature in hydroscopic and attracts moisture from the air.
Storing Petit Fours The moisture causes the sugar to soften and dissolve.

Product like fruit, grapes and strawberries will ooze moisture from their
internal structure causing the caramel to dislodge from the surface of the
fruit.
90% of petit fours need cool dry environment for storage

Storing Petit Fours Storage and Serving:

⚫ Petits fours may be stored in their box at room temperature for up to
three days.

⚫ They may be kept in the refrigerator for up to two weeks if the box is
securely wrapped in plastic wrap.

⚫ Petits fours may be frozen; wrap box well in plastic. Always serve petits
fours at room temperature

1. Leave each petit four sitting on a rack at room temperature until the icing
over the outside edge of the cake hardens completely – about one hour.

Sub-topic 2. Transfer the petits fours to the plastic container after the icing sets
completely. Place each petit four into the container in a single layer, leaving
Steps in Storing Petit a small space between each cake so they do not touch each other in the
Fours container

3. Seal the container tightly.

4. Place petits fours into the refrigerator if they contain perishable ingredients
such as whipped cream or custard.

Activity No.1 5. Keep the petits fours in the refrigerator for two to three days. Petits fours
without perishable ingredients can stay at room temperature in the sealed
container for up to five day

Do task sheet no.1
Evaluate Performance Criteria Checklist
STEPS IN STORING PETIT FOURS

https://www.nikoncakes.com/tips-for-maintaining-freshness-and-flavor-of-cakes-and-pastries/