Module 3

8
TVE
Cookery
Quarter 4 – Module 3:
Prepare, Display, and
Store Petit Fours
(Weeks 6 – 8)
1
What’s New
There are so many kinds of petit fours that customers can enjoy, one of them is
caramelized petit four. This kind of petit four is glazed with caramel and has a
sheen effect when it is dry.
Selection of Fruits and Nuts for Caramelized Petit Four
Caramelized sugar can be used to coat fruits for petit fours before they are served.
Caramelized petit fours are mainly roasted nuts and dried fruits with marzipan.
Any product that is coated with caramel needs to be dried. Strawberry and grapes
can be dipped in caramel but only have a life span of a couple of hours. The product
is best consumed within 30-40 minutes.
Preparation of caramelized petit four:

• Put the product to be caramelized on a tray.
• Any fruit that is to be dipped in caramel needs to be dry and its skin needs to
be intact.
2
Remove all the string and pith of an orange.
3
• Grapes need to be in small clusters of 2 or 1.
• Nuts should be slightly roasted; raw nuts have a diminished flavor to them.
• Prepare the equipment needed before the making of the caramel.
• Having a prepared surface to place the caramel-dipped product is also
important.
• An oiled surface will allow the caramel to cool and then not bond to the
surface.
• If hot caramel is placed onto an unprepared surface it will stick to the surface.
• The product will then crack when attempting to remove the product from that
surface.
Preparation of Coating for Fruits:

• Caramel is sugar that is cooked until it reaches a temperature of 156°C until
it begins to color. The color intensifies as the temperature increases.
• Caramel that has reached a temperature of 175°C is burnt. It will have a very
dark, almost black color and from this point on, it loses sweetness and
becomes bitter.
To make the caramel;

• dissolve a portion of sugar in some water; 4 parts sugar to 1-part water;
• slowly heat until boiling. Stir occasionally to dissolve the sugar before a
solution boils;
• when the solution reaches boiling point, add 10% liquid glucose of sugar
weight;
• stir gently to dissolve glucose;
• skim any scum that rises to the top;
• wash sides of pot down with pastry brush and cold water;
• allow the solution to cook until temperature reaches 160ºC;
• do not stir the solution while it boils as this may cause crystallization to occur;
• as solution rises above 160ºC it will begin to change color to light amber color;
• when the solution has colored in desired caramel color, remove from heat, and
arrest the cooking process by placing the base of the pot in cold water;
• leave in cold water until solution stops boiling;
• the solution is now ready to use; and
• speed and efficiency are needed here because as the solution cools the caramel
becomes thicker and harder to work.
Coating Caramelized Petit Four

• Dip the product into the hot caramel.
• Take a dipping fork into oil and then pick up the product and let it drop into
the toffee.
• Use the oil-covered tines of the fork to roll the product in the hot caramel.
•
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• Remove the product from the hot caramel. The caramel-covered product
should slide off the fork onto the prepared surface that has been smeared with
oil to prevent sticking.
Allow caramel to cool before removing it to a paper cup for storage.
• Some products can be dipped by holding the bottom of the product and
dipping the product into the hot caramel. Care needs to be taken here as the
danger of burning fingers is high.
• Hold product above caramel and allow excess to flow back into the pot. Sit
product on the oiled surface to cool.
Safety Precautions
• Have a bowl of cold water when working with hot caramel.

• Hot caramel can cause damaged skin on contact.
• Avoid wiping hot caramel off as it will just cause more damage.
• Place the affected area in the cold water. This will cool and set the caramel. It
can then be peeled off with minimal damage to the skin surface.
• The damage is already done, and blisters will ensure.
• This technique is about minimizing further damage to other parts of the body.
What Is It
Displaying Caramelized Petit Fours
• The attractive presentation of petit fours catches customer’s attention.

• To make it look more attractive, arrange it neatly.
• A neat uncluttered, clean, and tidy display is essential.
• This greatly affects the visual impact and appreciation of the viewer and will
tempt the customer to indulge.
• All varieties of petit fours are best served fresh.
• The use of ceramics plates and platters, glass, mirrors, trays are effective in
buffet-style service.
• The recommended serving is 3 - 4 pieces per plate.
• Caramelized petit fours need to be served fresh and in paper containers. This
makes it easy for the customer to handle them.
Prepare and Display Caramelized Fruits for Petit Fours
Select fruits/nuts.
•
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• For easier handling, make sure that the fruit’s skin and stem are still attached.
• Fruit needs to be dry.
• Dispose broken and chipped nuts.
Prepare products.
• The product should be clean and smooth, and no foreign matter is attached.
Prepare marzipan flavor fillings between nuts or insert into dates.
Prepare coating for fruits.

• Caramelized sugar should be heated sufficiently in high temperatures that it
sets with a “crack”.
• A light amber color should be present, hence the name caramel.
Coat caramelized petit fours.

• Handle hot caramel with care.
• The product should have a dry surface for the caramel to bond.
• The product should be cooled on a non-stick-ability-oiled surface.
Display caramelized petit fours.

• Give the normal display characteristics of the product.
• Highlight attributes of the product.
• Show craftsmanship on display.
• Alternate shapes to improve eye appeal.
• Alternate heights to break up a profile.
Proper Storage of Caramelized Petit Four
• All prepared petit fours will suffer from too much moisture in the environment.
• A cool dry closed environment is best for storage of all petit fours except those
that contain perishable ingredients like fresh cream.
• Caramelized petit four will have a short life span as the caramel is hygroscopic
and attracts moisture from the air. This moisture causes the sugar to soften
and dissolve.
• Products such as fruit, grapes, and strawberries will ooze moisture from their
internal structure causing the caramel to dislodge from the surface of the fruit.
• This is caused by the fact that the moisture just under the surface of the skin
boils, breaking the cellular structure of the fruit, and the moisture held inside
seeps through the damaged skin.
• 90% of petit fours should be stored in a cool dry environment for storage.
Maintain Maximum Eating Quality, Appearance, and Freshness
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• It is a mistake to produce more than can be used in defined periods. It may
be more economically viable to produce large numbers of a certain product.
• To maintain freshness petit fours should be finished as needed.
• Part processing can be achieved by making shortbread and freezing it.
• Bake as needed which may take space and time in the freezer.
• The best way to have fresh petit fours is to produce them regularly and as
needed.
• Protect finished petit four from adverse conditions to maintain structural
integrity by enclosing in food-safe containers.
7
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8

Selection of Fruits and Nuts for Caramelized Petit Four

Preparation of caramelized petit four:

Preparation of Coating for Fruits:

To make the caramel;

Coating Caramelized Petit Four

• Have a bowl of cold water when working with hot caramel.

Displaying Caramelized Petit Fours

• The attractive presentation of petit fours catches customer’s attention.

Prepare and Display Caramelized Fruits for Petit Fours

Prepare coating for fruits.

Coat caramelized petit fours.

Display caramelized petit fours.

Proper Storage of Caramelized Petit Four

Maintain Maximum Eating Quality, Appearance, and Freshness

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