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Republic of the Philippines

Department of Education
Region I
Schools Division Office I Pangasinan
MINIEN NATIONAL HIGH SCHOOL
Sta. Barbara
TECHNOLOGY AND LIVELIHOOD EDUCATION – Grade 10
(Home Economics – Bread and Pastry Production)
Quarter 4 – Module 1 & 2

Lesson: Preparing Iced Petits Fours

OBJECTIVES:
1. Enumerate the different characteristics and types of classical and contemporary petits fours;
2. Identify the different principles in preparing petit fours, types and kinds of sponge and bases; and
3. Perform preparing of iced petit fours bases.

A petit four (plural: petits fours) is 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 the practice of cooking small pastries “in a
low-temperature oven. This lesson is expected new for you maybe this is your first time to read of hear the
recipe but this lesson will help you to be familiar with this new recipe.

PETIT FOURS
Small biscuits and cakes tastefully decorated. Sweetmeat and cakes are designed 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, light, and designed to be swallowed in just one or
two mouthfuls. They are prepared from a variety of ingredients. They are usually small pieces that have been
baked. While the emphasis is on small, non-baked confectionery items like caramelized and glace fruits,
marzipan shapes, or other small sweet delicacies are also served as petit fours.
Typical Characteristics:
1. Approximately 1inch square and about 1.5 to 2 inches high
2. Consist of layers of cake and butter cream frosting
3. Petits fours however can refer to any number of small confections or pastries.
4. Petits fours can be eaten in one or two bites and these fancy pastries are further divided into "sec" or
"glacé".
5. The petit four "sec" and "glacé" can be sponge or cake based, biscuit or cookie based, meringue based,
marzipan based, fresh fruit or chocolate based.
CATEGORIES OF PETITS FOURS
PETITS FOURS SEC
(sec meaning "dry") include a variety of small desserts, such as: special dainty cookies baked meringues
macaroons puff pastries. Only a 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.
PETITS FOURS GLACES
(glacé meaning "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.
PETITS FOURS FRAIS
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 as
petits 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.
PETITS FOURS DEGUISES
Petits fours deguises are 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 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. Any fruit dipped in sugar should be used in a
timely fashion or should be stored with humectants, to avoid the softening of the sugar.
PETITS FOURS PRESTIGE
Petits fours prestige, which are composed of more advanced preparations, mirror current 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 fours prestige such as glazing and
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chocolate spraying. Often these small pastries will even include small decorative chocolate or sugar
elements.
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
2. Shortbread mixture of flour, fat and sugar, enriched with egg and has a short eating quality
3. Pastry puff pastry can make a suitable base for petit fours when a sweet filling is used.
4. Sponge baked in thin sheets and layered together with filling which act as an adhesive to hold the sheets
of sponge together.
PETITS FOUR VARIETIES
Petit fours are divided into five broad categories based on preparation method, texture or principal ingredient:
1. Dry such as fragile, crunchy dainty cookies
2. Fresh such as tartlets filled with creams and fresh fruit
3. Iced such as delicate layer cakes cut into small squares
4. Almond such as French-style macaroons
5. Glazed Fruit
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
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.
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.
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.
PETITS FOURS GLACES (ICED)
Sample Petit Four Design
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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.
• 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.
• 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.

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

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.
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.

ACTIVITIES:
A. DIRECTIONS: Read the following sentences write T if the sentence is true and F if it is otherwise.
1. Petit fours are approximately 2 inches square and about 3 to 4 inches high.
2. Petit fours consists of layers of dough and butter cream frosting.
3. Petits fours however can refer to any number of small confections or pastries.
4. Petits fours can be eaten in one or two bites and these fancy pastries are further divided into "sec" or
"glacé".
5. The petit four "sec" and "glacé" can be sponge or cake based, biscuit or cookie based, meringue based,
marzipan based, fresh fruit or chocolate based.

B. DIRECTIONS: Identify the following procedures, write B if it refers to procedure in preparing base, G for
preparing glazes and D in decorating.
1. Made out of any dry pastry cake or sponge.
2. Plenty of workspace is required.
3. Complement the petit fours.
4. Avoid lumps and bumps.
5. Product must be dry.
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D.

ASSESSMENT

REFERENCES:
 K to 12 Curriculum Guide Home Economics – Bread and Pastry Production NC II Curriculum Guide
( Grade 7 t0 12) - Philippines: Department of Education Accessed May 15, 2020 at
http://lrmds.deped.gov.ph/
 Teresita M. Jatayna K to 12 Basic Education Curriculum Technology and Livelihood Education Learning
Module 1, 2016. Philippines: Department of Education Accessed May 15, 2020 at
http://lrmds.deped.gov.ph/
 Kong, Aniceta and Domo, Anecita.2016. Technical Vocational Livelihood Education – Bread and Pastry
Production NC II Module 2,Manual. Philippines: Department of Education Bureau of Learning Resources
(DepEd-BLR)
 Kong, Aniceta and Domo,Anecita.2016. Technical Vocational Livelihood Education- Bread and Pastry
Production Module 2, Quarter 4 Teacher’s Guide, Philippines: Department of Education Bureau of
Learning Resources (DepEd-BLR)

Prepared by: Approved:

CARMELA H. BAUTISTA DOMINADOR V. NABOR JR., LL.B.

Teacher III Principal I
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