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