Preparing

Iced Petit
Fours
Prepared by:
Trisha Nicole S. Apuado
OBJECTIVES:
• Identify the different types and
kind of Petit Fours bases, its fillings
and flavour
• Demonstrate the procedures in
making Iced Petit Fours
• Discuss the cut and assemble
petit fours bases according to the
standard recipe and enterprise
requirements and practices.
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Introduction
Petit Fours
• A small cake generally eaten at the end of a meal or
served as part of a large buffet.
• The name is said to have originated from France, when
translated the name means "small oven", the practice
of cooking small sweet delicacies in a low -temperature
oven.
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Petit Fours
Small biscuits and cakes tastefully
decorated. Sweetmeat and cakes
areesigned to be served as dessert with
after dinner coffee or cocktails. Petit Fours
should be small.
They are often made into different shapes.
They are delicate, crispy, fresh, attractive,
and light, it is designed to be swallowed in
just one or two mouthfuls.
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They are prepared froma variety of

ingredients.
It is usually small pieces that have been
baked.
The emphasis is on small, non-baked
confectionery items like caramelized and
glazed fruits, marzipan shapes, or other
small sweet delicacies are also served as
petit fours.
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Typical 1. Approximately 1 inch square and about 1.5 to 2

Characteristics inches high.

2. Consist of layers of cake and butter cream
of Petit Fours: frosting
3. Petit fours however can refer to any number
of small confections or pastries.
4. Petit fours can be eaten in one or two bites
and these fancy pastries are further divided
into "sec" or "glacé".
5. The petit fours "sec" and "glacé" can be
sponge or cake based, biscuit or cookie based,
meringue based, marzipan based, fresh fruit or
chocolate based.
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Categories
of Petit
Fours
 Page 08 of 30 www.reallygreatsite.com

small desserts, such as: special

PETITS FOURS
dainty cookies baked meringues
macaroons puff pastries. Only a
SEC (dry) small amount of ganache
buttercream, or jam is used to
sandwich the pastries together or to
decorate the tops, and they are often
dipped in chocolate.
Actually, common cookie recipes can
be converted to petits fours secs
simply by making them smaller and
enhancing their decoration.
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PETITS FOURS
GLACES (iced)
are iced or decorated in some way, such
as tiny cakes covered in fondant or
frosting, small eclairs, and tartlets.
They can also be pastries filled with
cream, chocolate, or jam and then
covered, glazed, or dipped and decorated
with marzipan, fondant, chocolate, or
some other form of glaze or icing.
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PETITS FOURS FRAIS

are characterized by items that are served the day they
are made because their composition leads to
deterioration of quality the longer they sit.
This group includes cream-filled items, such as eclairs,
tartlets (fruit, cremeux,ganache), and some petits fours
deguises.
Parisian macarons may be classified aspetits fours frais
when they are filled with fresh fruit and a mousse or
similar light-textured cream.
Petits fours frais may also include "spongy" petits fours
such as almond cakes, madeleines, and financiers.
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PETITS FOURS DEGUISES

made from fresh, dried, or candied fruits that are coated
in cooked sugar, fondant, chocolate, or any combination
of the three.
Fruits commonly dipped in sugar include gooseberries,
kumquats, cherries, grapes, and candied fruits such as
pineapple or mango.
The fruit is simply 5 dipped into the cooked sugar
solution and then transferred to a silicone mat or lightly
oiled granite.
Some fruit, such as kumquat, may benefit from drying
out slightly before dipping.
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PETITS FOURS PRESTIGE

are composed of more advanced preparations,
mirrorcurrent trends in pastry. Petits fours prestige may
be smaller versions of contemporary entremets or other
desserts.
Components used for petits fours prestige may include
cake bases such as biscuit or Dacquoise, creams such
as creme mousseline or cremeux, egg foams like Italian
meringue, and fresh fruit.
Additionally, many of the finishing techniques used for
advanced cake production may be used for petits
foursprestige such as glazing and chocolate spraying.
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Types or kinds of petit four bases

The base for petit four can either be marzipan or sponge. A
petit four base must be strong enough to hold the petit fours.
1. Cake can be baked in shallow trays then topped with soft
topping then cut to shape desired similar to sponge sheets.
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2. Shortbread mixture of flour, fat and sugar, enriched with egg

and has a short eating quality.
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3. Pastry puff pastry can make a suitable base for petit fours
when a sweet filling is used.
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4. Sponge baked in thin sheets and layered together with filling

which act as an adhesive to hold the sheets of sponge together.
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Petits Four Varieties

Petit fours are divided into five broad categories based
on preparation method, texture or principal ingredient:
Dry such as fragile, crunchy dainty cookies
Fresh such as tartlets filled with creams and fresh
fruit
Iced such as delicate layer cakes cut into small
squares
Almond such as French-style macaroons
Glazed Fruit
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Petits Four Varieties

Petit fours are divided into five broad categories based
on preparation method, texture or principal ingredient:
Dry such as fragile, crunchy dainty cookies
Fresh such as tartlets filled with creams and fresh
fruit
Iced such as delicate layer cakes cut into small
squares
Almond such as French-style macaroons
Glazed Fruit
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Cut bases to the desired shape

Any form and shape can be applied but accuracy of
cutting is vital. It should minimize waste.
Shapes can be round, diagonal, square, or triangle.
Almost 20% of the product is wasted if round and
diagonal shaped is use.
Any shape can be used but wastage needs to be
added to the cost of production.
It is best to use straight lines.
Cut small
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Prepare bases
Production of the bases is the easy
part.
Sheet bases need to be thin and even
across all the area.
Avoid lumps and bumps.
Bases made out of any dry pastry cake
or sponge
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Glazing
Do not prepare glaze too far ahead or it may lose
shine, gloss, heat.
The preparation will need to be repeated.
Product must be dry.
Plenty of workspace is required.

Decorate to enhance appeal

Plan the decoration.
Avoid very big decorations.
Complement the petit fours.
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Design and display iced

petit four
Design and display iced petit four
• It is important to design, decorate, and display petit
fours to:
a. Make them more attractive and appetizing
b. Enhance presentation, and
c. Visual and textural diversity.
Use consistent shape.
Use consistent configuration.
Alternating height and profiles.
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Shape to Cut and Assemble for Petit Four Glace

Any shape
Assemble layers before cutting
Press firmly
Slide
Any form and shape can be applied but accuracy of cutting is vital.
It should minimize waste.
Shapes can be round, diagonal, square, or triangle.
Almost 20% of the product is wasted if round and diagonal shaped
is use.
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Decoration for Petit Four

Glace
chocolate motif
Display Petit Four Glace
flower design
Platter
flakes of coconut
Plates
small portion of glaze
Symmetrical designs
fruits
Straight lines
Glazing for Petit Four Glace
Circle designs
Clean
Dry
Correct temperature
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Filling and Flavor for Iced Petit four

Jams are high in moisture 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 the sponge cake.
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Filling and Flavor for Iced 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 will set.
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Filling and Flavor for Iced 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. However, they can be
easily damaged at room
temperature.
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Assembling and cutting iced

petit four base
Things needed:
• Sponge sheets (56 mm thick or 3 cm total height when
assembled)
• Jam strawberry, mango, etc. ( smooth texture )
• 2 sheets of wax paper 8
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Procedures:
1. Lay the first sponge cake on a wax paper.
2. Spread a thin layer of jam over the cake.
3. Place a second sheet cake on top of the first layer.
4. Press firmly.
5. Remove loose crumbs.
6. Spread a second layer jam thinly over the cake.
7. Take a third sheet of cake. Turn it over to put the bottom part on
top.
8. Press sheets of sponge firmly together.
9. Place a tray on top to allow layered cake and jam to bond.
 Thank
You!
Proverbs 3:5-6
Trust in the LORD with all your heart and lean not on your own
understanding; in all your ways submit to him, and he will make your
paths straight.