Here are the answers to your questions:
1. Petit fours
2. At the end of a meal or at tea time.
3. Choux paste or sweet shortcrust pastry
4. Buttercream or ganache
5. Round or square
6-8. Modelled, added with different flavors/ingredients, piped or cut out.
9. Small
10. Bake
11-13. Glace, Sale, Sec
14. Bite-sized, delicate
15. Coated in icing or fondant, filled with cream or fruit.
Thank you for the review. Please let me know if you have any other
Here are the answers to your questions:
1. Petit fours
2. At the end of a meal or at tea time.
3. Choux paste or sweet shortcrust pastry
4. Buttercream or ganache
5. Round or square
6-8. Modelled, added with different flavors/ingredients, piped or cut out.
9. Small
10. Bake
11-13. Glace, Sale, Sec
14. Bite-sized, delicate
15. Coated in icing or fondant, filled with cream or fruit.
Thank you for the review. Please let me know if you have any other
Here are the answers to your questions:
1. Petit fours
2. At the end of a meal or at tea time.
3. Choux paste or sweet shortcrust pastry
4. Buttercream or ganache
5. Round or square
6-8. Modelled, added with different flavors/ingredients, piped or cut out.
9. Small
10. Bake
11-13. Glace, Sale, Sec
14. Bite-sized, delicate
15. Coated in icing or fondant, filled with cream or fruit.
Thank you for the review. Please let me know if you have any other
Here are the answers to your questions:
1. Petit fours
2. At the end of a meal or at tea time.
3. Choux paste or sweet shortcrust pastry
4. Buttercream or ganache
5. Round or square
6-8. Modelled, added with different flavors/ingredients, piped or cut out.
9. Small
10. Bake
11-13. Glace, Sale, Sec
14. Bite-sized, delicate
15. Coated in icing or fondant, filled with cream or fruit.
Thank you for the review. Please let me know if you have any other
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B R E A D A N D PA S T RY P R O D U C T I O N N C I I
LESSON 2
PREPARING FRESH AND MARZIPAN PETIT FOURS • (GLACE, SALE) iced or decorated tiny cakes covered in fondant or icing such as eclairs and tarlets. • (GLACE, SALE) savory bite-sized appetizers usually served as cocktail parties or buffet. • (CREAM PUFF , TARTS) are filled with butter cream or pastry cream. • (CREAM PUFF , TARTS) are made with custard and fresh fruit on top. • (FRESH PETIT, ICED PETIT) are also called petit four fraise. • AL SO C A L LE D PET IT FOU R F R AIS E OR FR E SH MOIS T. • FIL LE D WIT H PAST RY C R E AM AN D OF TE N FRESH PETIT TO PPE D WI TH FR E SH FR U IT MIN IAT U R E AN D FOUR C R E AM P UF F. • IN C LU D ES B A SE S PR E PA R E D FR O M C H OU X OR SW EE T PA ST E WIT H APP R O PR IATE Common Types
TA RTS ECLA IRS C RE AM PU F F
MADE WITH FILLED WITH BUTTER
CUSTARD AND FRESH FRUIT ON CREAM OR PASTRY CREAM TOP PETIT FOURS COMES IN THREE VARIETIES
GLACE "glazed" SALE SEC iced or decorated "salted" "dry" tiny cakes covered savory bite-sized dainty biscuits, in fondant or icing appetizers usually such as eclairs and baked meringues, served as cocktai; tartlets parties or buffet macaroons and puff pastries Marzipan Petit fours -ALSO KNOWN AS "ALMOND PASTE" -SWEET MIXTURE OF GROUND ALMONDS, LIQUID GLUCOSE OR EGG WHITES, CORN SYRUP AND EITHER ICING SUGAR OR CASTER -VERSATILE PASTE -ATTRACTIVE AND POPULAR FOR THEIR COLOR AND APPEARANCE AND DELICATE PLEASING TASTE 3 ways to prepare marzipan
3 ways to prepare marzipan MODELLED MARZIPAN • MODELLED INTO VARIOUS FRUIT, VEGETABLES, ANIMALS AND FLOWER SHAPES • IN STORING, WRAP IT IN A PLASTIC WRAP AND PLACED IT IN A AIRTIGHT CONTAINER MARZIPAN FANCIES • added with different types of flavored paste, nuts or preserved fruits PIPED OUT OR CUT OUT MARZIPAN • BAKED IN A HOT UNTIL GOLDEN BROWN • TO BAKE MARZIPAN, IT MUST HAVE A HIGHER OF SUGAR Thank you! Thank you! LE T M E K NO W HO W YO U R P ET L ET MEIT KN F OU OWR COM H O WEYOU OUT! R PE TI T FO U R CO M E O UT ! • What is referred to a miniature bite size confections coated with icing? 2. When do you usually served petit four? 3. What are two common bases for petit four? 4. A type of filling for iced petit four with a mixture of chocolate and cream. 5. What is the common shape for an iced petit four? 6-8. What are the three several ways in preparing marzipan? 9-10. In French, Petit means _____. Four means_____. 11-13. What are the three types of petit four? 14-15. State two common characteristics of a petit four.
