Prepare and display Petit fours (PF)

“Petit fours”refers to confections such as miniature cookies, tartlets, and cakes that may accompany an afternoon coffee or
tea or that are served after meal. Petit fours are light, delicate, crisp, and refreshing. The common defining characteristics of
petit fours is that they can be eaten in one or two bites. Petit fours, which means small oven in french, refers to the tradition
of baking small pastries in a slow oven after large pastries have been removed and oven temperature is reduced.

Definition of technical terms

 Angel food cake- a type of cake made of meringue and flour

 Caramelized petit four- also known as petit four sec which is usually unfilled cookies; these have a signature dry, crisp
texture from being baked at a lower temperature for longer periods of time.

 Chiffon cake - a light cake made using the chiffon method

 Chiffon method- cake mixing method involving cutting and folding

 Choux pastry or pate a choux- a light pastry dough for making cream puff and eclairs.

 Frost-to cover cakes with icing

 Gateau- french word for cake

 Genoise- sponge cake made by whipping whole eggs with sugar and folding in flour and sometimes, melted butter

 Grease- to brush pan with shortening

 Iced petit four- iced of decorated tiny cakes covered in fondant or icing

 Marzipan- a paste or confection, icing or filling made of meringue and gelatin or other stabilizers

 Marzipan petit four-a paste made of almonds and sugar that is worked to a plastic consistency. Its texture allows it to
be rolled out with a rolling pin like dough or modeled into shapes of fruits.

 Petit four-miniature bite-size confections which comes from the french word petit which means small or little and four
which means oven.

 Scrape- to remove sticky ingredients from the side of the mixing bowl

 Sponge-batter or dough of yeast, flour and water that is allowed to ferment and is then mixed with more flour and
other ingredients to make bread dough

 Sponge cake- unshortened cake made by whipping eggs and sugar to foam and folding in flour

 Sweet paste- a sweet dough candy or confection

 Tortes- german for various types of cakes, usually layer cakes

Petit fours refers to:

 Small biscuits and cakes tastefully decorated

 Sweetmeat and cakes designed to be served as dessert with after dinner coffee or cocktails.
Iced petit four

Are small, bite-sized cakes with a thin coating of glaze, typically fondant, which is applied at the end of the production
process. Assembled in large sheet and cut after setting up, petit fours glaze contain thin layers of cake alternating with jam
and/ or butter cream. The top of the cake is adorned with a thin layer of marzipan to add flavor, as well as a smooth surface
for the glaze to settle on. Marzipan is made from almond paste, a cooked sugar syrup, and sometimes glucose and/egg
white.

Types of kinds of petit four bases:

 Cake can be baked in shallow trays then topped with soft topping then cut to shape desired similar to sponge sheets.

 Shortbread mixture of flour, fat and sugar, enriched with egg and has a short eating quality

 Pastry puff pastry can make a suitable base for petit fours when a sweet filling is used.

 Sponge baked in thin sheets and layered together with filling which act as an adhesive to hold the sheets of sponge
together.

Filling and flavor for iced petit four

 Jams are high in moisture is 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 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 canbe easily damaged at room temperature.

Design and display iced petit four

It is important to design, decorate, and display petit fours to:

 Make them more attractive and appetizing

 Enhance presentation, and

 Visual and textural diversity.

Sample petit four design

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.

 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

Glazing

 Do not prepare glaze too far ahead or it may lose shine, gloss, heat.

 The preparation will need to be done again

 Product must be dry

 Plenty of workspace is required

Decorate to enhance appeal

 Plan the decoration

 Avoid very big decorations

 Complement the petit fours

Display

 Use consistent shape

 Use consistent configuration

 Alternating height and profiles.

Fresh petit four

Also called petit fours fraise or fresh are moist, filled with pastry cream and often topped with fresh fruits miniature eclairs,
and cream puff.

This type of petit four is created with mini pastries. The most common types of mini pastries are fruit tarts, eclairs or cream
puffs. Cream puffs and eclairs are filled with butter cream or pastry cream, while fruit tarts are made with custard and fresh
fruits on the top. Some fresh petit fours are made with marzipan and look like truffles. Fresh petit fours are not typically
glazed, but some eclairs and cream puffs have a chocolate glaze placed on top to finish them off.

Prepare and display marzipan based petit fours

Marzipan is a sweetened mixture of ground almonds, liquid glucose or egg whites, corn syrup or sugar syrup and either icing
sugar or caster sugar. It is also known as almond paste. Marzipan is a very versatile paste. Petit fours based on a marzipan are
attractive and popular for their color and appearance and their delicate pleasing taste.

Category of marzipan

Group Ingredients Quality

A Almond meal, blanched icing sugar 200g 275 g

C Sugar syrup glucose, warm 100ml + / 40 g

Procedure:

1. sift the icing sugar and combine ingredients from group A into a bowl.

2. Add the ingredients from group B and gradually add the warm glucose

3. Knead until it forms like dough

4. Wrap tightly

The marzipan needs to be stored and protected after making it. It will dry and these dry piece will have an unpleasant texture
should it be incorporate into the mix.

Modeled marzipan

Marzipan can be modeled into various fruit, vegetables,animals, and flowers shape

Storage and service of petit fours

To maintain its freshness which is a defining characteristics of a petit fours, it is produce as close to serving as possible.
Caramelized petit four may have a shelf life of roughly 1 to 2 weeks. Fresh petit fours are kept for shorter periods of time,
which varies by product. Freezing is a good option for many of the bases and dough which can be made up ahead of time and
held until ready to bake or assemble.

Selection of fruits and nuts for caramelized petit fours

Caramelized sugar can be used to coat petit fours before they served. Caramelized petit fours are mainly rosted 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 hours. The product is best consumed within 30-40 minutes is best.

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.

 Remove all the string and pith of orange

 Grapes needs to be in small clusters of 2 or 1

 Nuts should be slightly roasted; raw nuts have a diminished flavor to them.

 Prepare thee 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 the very dark, almost black color and from this
point on, it loses sweetness and becomes bitter.

To make caramel

 Dissolve a portion of sugar in some water; 4 parts sugar to 1 part water.

 Slowly heat until boiling. Stir occasionally to dissolve sugar before solution boils.

 When 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 solution to cook until temperature reaches 160 C

 Do not stir the solution while it boils as this may cause crystallization to occur.

 As solution rises above 160 C it will begin to change colour to light amber color.

 When solution has colored to desired caramel colour, remove from heat and arrest the cooking process by placing base
of pot into cold water.

 Leave in cold water until solution stops boiling

 The solution is now ready to use.

 Speed and efficiency is needed here because as the solution cools the caramel becomes thicker and harder to work.

Coating caramelized petit fours

 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. The caramel covered product should slide off
the fork onto the prepared surface that has been smeared with oil to prevent stcking.

 Allow caramel to cool before removing to paper cup for storage.

 Some product can be dipped by holding bottom of product and dipping 2/3 of the product into 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 pot. Sit product on oiled surface to cool.

Safety precautions

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

 Hot caramel can cause damage skin on contact

 Place the affected area into the cold water. This will cool and set the caramel. It can then be peeled off with minimal
damage to skin surface.

 The damage is already done and blister will ensure

 This technique is about minimizing further damage to other parts of the body.

Displaying caramelized petit fours

 Attractive presentation of petit fours catches customer’s attention

 To make it looks 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

 Use of ceramic plates and platters, glass, mirrors, trays is 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.

Points to remember

Prepare and display caramelized petit fours

Select fruits/nuts

 For easier handling, make sure that the fruits skin and stem are still attached.

 Fruit needs to be dry

 Dispose broken and chipped nuts.

Prepare products

 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

 Give the normal display characteristics of the product.

 Show craftsmanship in display.

 Alternate shapes to improve eye appeal

 Alternate heights to break up 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 hydroscopic 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 cool dry environment for storage.

Maintain maximum eating quality, appearance and freshness

 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 certain product.

 To maintain freshness petit fours should be finished as needed.

 Part processing can be achieved like making shortbread and freezing.

 Bake as needed which may take space and time in 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.

Over of dessert plating

The art of the plated dessert is a fairly new aspect today. Plating styles have changed. Gradually, pastry chefs began to
shift their focus back to flavor, discovering that they could create great-looking and great tasting desserts without building
towering constructions.
PLATING DESSERT

Components of a plated dessert

There are four components of a plated dessert: the main item, the dessert sauces, the crunch component, and the
garnish. A plated dessert should have all of these items, but if it lacks any one of these item except for the main item it can
still be a plated dessert. It is widely believed that all of the components should be edible. Many chefs believe that each
component should be eaten as well.

Three main goals of plated dessert

1. To satisfy the customer. This emphasizes flavor above all else, though you can argue that the actual visual design of
the plate also satisfies a customer.

2. To complement the venue’s theme. This emphasizes the visual and creative expressions of a dessert continue to
bring customers back.

3. To make a dessert that is affordable in the term of the restaurant. This is in terms of both complexity and price. A
dessert that is too complex will put too much stress on the kitchen staff when it needs to be reproduced and a dessert
that is too expensive will never be purchased by the customer.

Four components of plated dessert

1. The main item-the main item can be anything such as a slice of pie, a mini tart, a cluster of cookies, custard. It is the actual
dessert itself. The product should weigh between three and five ounces but it is not unusual for it to weigh as much as 8
ounces. The main item should never be large that is overwhelming. It should be the main focal point of the dessert
presentation. It should be the main source of flavor for the presentation while the other components contrast and
complement it.

2. The sauce. Plated desserts should have up to two sauces each. Overall the sauces should not weigh more than one to two
ounces with the exception of a flooded design. Sauce is very important for dry items like pies and cakes although a sauce can
also be added to any dessert. The sauces used should be about the same consistency. The sauces should be able to hold their
own shape. This allows for dessert sauces to be manipulated like paint to create fun design.

3. Crunch component. A crunch component is an added component that adds a crunch to the dessert. It is usually a dry
decorative cookie or biscuit added to any dessert to make it crunchy. Exactly how it sounds. It enriches the dish and makes
the flavor of the dish more enjoyable from the first bite up to the last. This is especially important to soft desserts like custard
and ice cream.

4. Garnish. The garnish is the final component of a plated dessert. Common garnishes include fresh mint leaves, powdered
sugar, chocolate piping, fruit, chocolate and sugar work, and sorbet. Garnish should be used with restraint just as much as it
should be used tastefully. A garnish that is over used loses its effect and can ruin a dessert. The most commonly over used
garnish is the mint leaf. Although a mint leaf has a refreshing flavor and adds a color to desserts, this garnish is very common.
A pastry chef should push his bounderies and use his creativity to find a garnish that works better than a mint leaf.

Portion control

Portion control means ensuring that the right quality of food is prepared and served every time a customer orders a
menu item. Dishes can be serve in different profile.

-single dessert: larger portion

-buffet dessert: smaller portion.

Sample dessert plating

Dessert can be presented in a variety of ways: as party favors, in a dessert buffet or as a grouping of delicious
confections aimed at dazzling your guests

There are certain desserts that should be available for display but it depends on the available facilities.

Storing desserts

Knowing the shelf life of a dessert or dessert accompaniment can broaden a host’s list of sweet selections for an
appropriate ending to a holiday menu. Here are suggestions that will inspire and assist a dessert cook.

 Puff pastry shells, the crisp casing for fresh fruit or pastry cream can be baked ahead and cooled. They may be left on
the baking sheet for protection, covered with foil and stored in the freezer for up to one week.

 Pate a choux or cream puff pastry for eclairs or cream puffs. They can be stored in rigid airtight containers in the freezer
up the five days. Do not store in the refrigerator because pastry absorbs odors and can be stale quickly.

 Baked cream puffs freeze beautifully up to one month when tightly covered. When filled with ice cream and frozen
cream puffs should be made with milk instead of water which freezes more solidly, making the puffs hard and dry.

 Classic puff pastry dough can be wrapped in plastic and stored in the refrigerator up to three days. If freezing, over wrap
plastic wrapped dough with foil and freeze up to three months. Thaw in refrigerator 24 hours before rolling.
Avoid odor absorption

 The butter cream when well-covered to prevent odor absorption can be stored in the refrigerator up to one week in the
freezer up to one month. Allow to stand at room temperature one hour after removing from freezer or refrigerator,
then beat until smooth.

 Whipping cream will be more stable if slowly beaten and not over whipped. Granulated or extra fine sugar and vanilla
may be added before whipping.

 The royal icing keeps three to four weeks in the refrigerator and can be rebeaten before used. To keep it from
hardening, cover with plastic wrap and place damp tower over the top.

 Store baklava or other sweet, sticky filo pastries at room temperature, uncovered up to eight hours. To refresh, bake for
10 minutes at 400 F.

 Baked sweet or short crust pastry shells can be stored in plastic bags in refrigeratorup to two days or frozen up to one
month.

 Unbaked pastry dough can be shaped into a disc, placed in freezer plastic bag. Defrost at room temperature or
refrigerator until softened but still very cold for easier rolling.

 Pavlovas and other meringue sheets or circle may be stored in airtight metal containers at room temperature up to one
week. This may not work in humid areas. In humid or rainy weather, dry them in a 225 degree oven, 20 to 30minutes
longer and use immediately.

 Butter cream filled and frosted meringue tortes freeze well up to three days but taste best at room temperature

Storing cold and hot desserts

As many desserts contain egg and dairy products, they present a potential health hazard if not stored properly. Proper
storage means cooled desserts must be covered with plastic or placed in lidded containers before storing in the cool room.

Observe the following guidelines.

 Desserts containing uncooked eggs should be handled with extreme care, as raw egg is medium in which dangerous
bacteria such as salmonella can thrive. This means you need to be really careful with food such as chocolate mousse and
uncooked cheesecakes that contain egg whites for aeration.

 Egg custard contain protein, which provides good for bacteria. If custards such as creme caramel or trifle are not heated
and cooled properly and quickly, bacteria that are present in the custard can grow quickly to dangerous numbers.

 Any dessert that is not required for immediate consumption must be cooled immediately and stored in cool room until
required.

 If you plan to keep a pre-prepared dessert hot until service, make sure that the temperature of the food is over 65 C.
Never leave an egg mixture in a brain marie for any length of time. Any desert that has been kept hot in the bain marie
for a while should be discarded at the end of service.

 If milk and cream are used in desserts such as trifle and custards, they must not be left to stand at room temperature
for any length of time. They should be kept in the refrigerator until last possible moment to prevent the risk of food
poisoning.

 Many desserts have a limited storage life. Make sure you check with your supervisor and follow organisational
requirements.
Packaging materials for storing desserts

 Glass container

 Plastic container

 Plastic/cellophane

 Aluminum foil

 Packaging tapes

 Boxes.

Equipment

 Chiller

 Freezer

 Refrigerator

Sanitary practices when storing desserts

 Handle the food properly to prevent spoilage and contamination

 Wash utensils and equipment thoroughly

 Keep away from food when you are ill.

 Store foods and ingredients properly.

 Safeguard the food during distribution and service.

Storage techniques

 Refrigerate-to keep cold or cool

 Cold storage- the process of storing food by means of refrigeration

 Chilling- to refrigerate or to reduce the temperature of food

Packaging desserts

When packaging desserts, there are several things to be consider, such as protection, tampering resistance, and special
physical, chemical, or biological needs. The nutritional information must also be displayed in the product label.

The main aim of packaging is to keep the food in good condition until it is sold and consumed. It should also attract and
encourage customers to purchase the product. Correct packaging is essential to achieve both these objectives.
 Packaging should provide the correct environmental conditions for food, starting from the time food is packed until its
consumption. A good package should therefore have the following functions:

 Provide a barrier against dirt and other contaminants keeping the product clean

 Prevent losses. For example, packages should be securely closed to prevent leakage.

 Protect food against physical and chemical damage such as the harmful effects of air, light, insects, and rodents. Each
product will have its own needs.

 Provide protection and convenience in handling and transport during distribution and marketing

 Help the customers identify the food and instruct them how to use it correctly.

 Prevents any wastage such as leakage or deterioration which may occur during transportation and distribution.

Types of packaging materials

1. Wood-shipping containers

2. Paper-inexpensive packaging material. It is however highly absorptive, and is fairly easily torn

3. Glass

 Is able to withstand heat treatment such as pasteurization and sterilization.

 It does not react with food.

 It protects the food from crushing and brushing

 It is resist to moisture, gases, odor and microorganisms.

 It is re-usable, re-sealable and recyclable

 It is transparent, allowing products to be displayed. Colored glass may be used either to protect the food from
light or to attract customers

4. Plastic

 Its cost is relatively low

 It has good barrier properties against moisture and gases

 It has heat wet and dry strength

 It is easy to handle and convenient for the manufacturer,retailer, and consumer

 It adds little weight to the product

 It fits close to the shape of the product, thereby wasting little space during storage and distribution.