Chapter 18 Petits Fours Petits Fours Miniature Pastries

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Chapter 18 Petits Fours

Chapter 18 Petits Fours

Petits Fours – Miniature Pastries • Are any type of pastry small enough to

Petits Fours – Miniature Pastries • Are any type of pastry small enough to be consumed in one to two mouthfuls. • Attention to detail is paramount. • Uniformity in size, shape and consistency of finishing details count a great deal for the eye appeal of petits fours. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Petits Fours – Miniature Pastries • General guidelines are: – No more than one

Petits Fours – Miniature Pastries • General guidelines are: – No more than one or two small bites – Represent a variety of textures and flavors – Be visually attractive – Complement whatever foods precede or accompany them without duplicating their flavors On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Petits Four Varieties • Petit fours are divided into five broad categories based on

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 On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Petits Four Components On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition

Petits Four Components On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.

Serving and Presenting Petits Fours • Individual petits fours are usually placed in fluted

Serving and Presenting Petits Fours • Individual petits fours are usually placed in fluted paper cases, allowing for ease of pickup and neat serving trays. • When placing petits fours on a platter, parallel rows of the same item allow for ease of selection and replenishment. • Footed and tiered trays offer visual excitement in a limited amount of space. On Baking: A Textbook of Baking and Pastry Fundamentals, Second Edition Labensky, Martel, Van Damme Copyright © 2009 by Pearson Education, Inc. Upper Saddle River, New Jersey 07458 • All rights reserved.