Petits Fours and Confections

1. 18 Petits Fours and Confections

2. Chapter Objectives • After studying this chapter, you will be able to: • understand the preparation of petits fours. • prepare an assortment of traditional petits fours and confections. continued on next slide

3. Chapter Objectives • After studying this chapter, you will be able to: • create petits fours using components from other chapters in this book. • understand the serving and presenting of petits fours and confections.

4. Petits Fours–Miniature Pastries • Petits fours 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.

5. General Guidelines for Petits Fours • Petits fours should: • be 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.

6. Petits Fours Varieties • Petits fours are divided into five broad categories based on preparation method, texture or principal ingredient: • Fresh • Iced • Dry • Glazed fruit • Prestige continued on next slide

7. Petits Fours Varieties • Fresh • Such as tartlets filled with creams and fresh fruit • Iced • Such as delicate layer cakes cut into small squares continued on next slide

8. Petits Fours Varieties • Dry • Such as fragile, crunchy dainty cookies and almond macaroons • Glazed Fruit continued on next slide

9. Petits Fours Prestige • Prestige are new style of petite fours. • They may be made from the same creams and mousses used to make tortes. • They may be molded in miniature silicone molds. • Garnishing can be simple or elaborate.

10. Table 18.1 Recommended Petits Fours Components

11. Confections • Sugar-based sweets or candies are served with dessert or as a standalone item. • Hard candies • Caramels • Nut brittle • Toffee • Fruit Jellies

12. Sugar-Based Confections • Cooking sugar mixture to the proper temperature ensures final texture of confections. • Overcooking can make candy hard, dense, and unchewable • Undercooking can make candy sticky and gooey. continued on next slide

13. Sugar-Based Confections • Cooking sugar mixture to the proper temperature ensures final texture of confections. • Use a calibrated thermometer when making confections. • Stir properly when mixture reaches the desired temperature to create final texture in a confection.

14. Serving and Presenting Petits Fours and Confections • Individual petits fours and candies are usually placed in fluted paper cases, allowing for ease of pickup and neat serving trays. • When placing petits fours or candies on a platter, parallel rows of the same item allow for ease of selection and replenishment. continued on next slide

15. Serving and Presenting Petits Fours and Confections Footed and tiered trays offer visual excitement in a limited amount of space.