UC4 PREPARE AND PRESENT PETIT FOURS.pptx

Prepare and Present Petit Fours

1. PREPARE AND PRESENT PETIT FOURS UC 4

2. INTRODUCTION At Contoso, we empower organizations to foster collaborative thinking to further drive workplace innovation. By closing the loop and leveraging agile frameworks, we help business grow organically and foster a consumer-first mindset. Presentation title 3

3. 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 ".

4. Presentation title 7 TYPES OF PETIT FOURS

5. 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. 3/22/2024 Presentation title 8

6. 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. 3/22/2024 Presentation title 9

7. 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. 3/22/2024 Presentation title 10

8. 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. 3/22/2024 Presentation title 11

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12. 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.

13. 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

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15. TYPES OF GLAZE 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. 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.

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

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