1. Chapter 18
Petits Fours

2. 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.

3. 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

4. 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

5. Petits Four Components
Insert Table 18.1 p. 645

6. 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.