Chapter 18 Petits Fours

Petits Fours – Miniature Pastries 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.

Petits Fours – Miniature Pastries General guidelines are: 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

Petits Four Varieties Petit fours are divided into five broad categories based on preparation method, texture or principal ingredient: Dry such as fragile, crunchy dainty cookies Fresh such as tartlets filled with creams and fresh fruit Iced such as delicate layer cakes cut into small squares Almond such as French-style macaroons Glazed Fruit

Petits Four Components Insert Table 18.1 p. 645

Serving and Presenting Petits Fours Individual petits fours are usually placed in fluted paper cases, allowing for ease of pickup and neat serving trays. When placing petits fours on a platter, parallel rows of the same item allow for ease of selection and replenishment. Footed and tiered trays offer visual excitement in a limited amount of space.