On Baking: Chapter 18: Petits Fours and Confections

A type of cookie and popular petit four baked in a sheel or fan-shaped mold is called _____________.

madeleine

Which is not a petit four:

a. cappuccino cheesecake

b. palmiers

c. checkerboard cookies

d. tulipe cookies

e. glazed fruit

a

The Opera petit four is a:

a. chocolate shell filled with coffee mousse

b. spongecake moistened with coffee syrup and filled with ganache

c. shortbread disk topped with molded coffee mousse

d. jam-filled spongecake coated with marzipan

b

True/False

Petits fours are designed to be served after a buffet dinner on small plates with dainty forks and knives.

false

True/False

Marzipan is a paste of ground hazelnuts, sugar and glucose syrup used to fill and decorate pastries.

false

True/False

a barquette is a small boat-shaped pastry shell used for miniature cakes or tarts served as canapes or petits fours.

true

True/False

Buttercream is often used to pipe decorative patterns on top of iced petits fours.

false

New style made from advanced creams, mousses often miniature version of tortes that are formed in silicone mold

prestige

Fruit coated with caramel or sugar syrup cooked to the hard crack stage.

glazed fruit

Any number of fragile, crunchy, dainty cookies

petit four sec

Small cakes, cookies or biscuits iced with fondant or glaze

petit four glace

Moist miniatures that may contain fruit and fillings such as buttercreams, cirtus curd, ganache or mousses

fresh

A confection made of whipped egg white, hot sugar syrup and gelatin

marshmallow

Any sort of small sugar-based sweet or candy

confection

The key ingredients in macaroons are: egg whites beaten with sugar and _____________________.

almond paste or almond flour

Any type of pastry small enough to be consumed in one or two bites

petits fours or friandise

Joconde sponge cake moistened with coffee and layered with ganache and buttercream

L'Opera

A small pastry or sweet delicacy often served between or after meals; petit four

friandise

Utensil used to hold confections for dipping into chocolate or other coating

dipping fork

Made by folding finely ground almonds into egg whites beaten with sugar. Piped into small rounds, baked and filled

french macaroon