Petit fours

PETIT FOURS- means small ovens, low heat after baking large pastries)

Mignardise/friandise- Precious/cute/sweet little things

• Mix tray of diff types of petit fours, platter/tray

Petit Fours

Traditional

Petit four sec -dry, crisp, texture

Ex. cookie

Petit four glace (glazed) - made of fondant

 dry)/ Small, bite-sized cakes with a thin coating of glaze (poured fondant 

Thing to becare of - Texture of sponge, use whip egg layer/thin base bcoz it cuttnicely

Thinning-sugar syrup so it will not crystallized

Gourmand - 1:1 choco/cocoa butter, can be add add w/ toasted nuts

Petit four frais (fresh) items that are served the day they are made because their composition leads to deterioration of quality the longer they sit.

Petit fourdeguises (to disguise or dress up)/  Fresh, dried or candied fruits that are coated in cooked sugar, fondant, chocolate or any combination of the three

Petit four prestige- advance and finish, HIGH END PASTRIES.

Petit four sales- Bite sized savory appetizers served at cocktail parties and buffets.

Successful amenity -authentic, mindful, background story,