Week 13

Prepare Caramelized

Petit Fours

DYCHEbp323
AT THE END OF THIS UNIT, YOU ARE EXPECTED
TO:

1. Select and coat fresh fruits/fruit segments with pale amber-colored caramel
or glazed or any coating specified by the enterprise;

2. Fill sandwich dried fruits or nuts with flavored marzipan and coated with
pale amber colored caramel according to specifications and enterprise
standards.

DYCHEbp323
 Caramelized Petit Fours are delightful
bite-sized pastries or confections that add
a touch of elegance to any occasion.

DYCHEbp323
 Caramelized Petit Fours

Caramelized sugar can be used to coat petit

fours before it is to be served.
Select fruit and nuts to be used for the
caramelized petit fours.
For nuts, roasted nuts is preferable and dried
fruits with marzipan is best also for
caramelized petit fours.

DYCHEbp323
Any product that is coated with caramel
needs to be dried. If you used strawberry
and grapes fruit, dipped this in caramel
but think of it that the life span is only a
couple of hours. So serve it immediately
and consumed it within 30-40 minutes.
This is due to the moisture content of the
fruit that drips so the caramel falls off of
the product.

DYCHEbp323
 Caramelized nuts and
marzipan work better if
the product is dry to
carry the caramel better.
Caramel is a mixture of
sugar and water.

DYCHEbp323
 When preparing caramelized petit fours, choosing fruits is
crucial for achieving the desired results.

Here are some guidelines and fruit options:

1. Selecting Fruits for Caramelization:

Dry Texture: Any fruit that will be coated with caramel needs to have a dry
texture. This ensures better adherence of the caramel. Fresh fruits with high
moisture content may not work well.

DYCHEbp323
Selecting Fruits for Caramelization

Dried Fruits: Dried fruits are excellent candidates for caramel coating due to their
low moisture content. They hold up better when dipped in caramel.

Roasted Nuts: Nuts like walnuts (whole halves, no chips or breakages) work well
because they are dry and can carry the caramel effectively.

Marzipan: Marzipan-based petit fours also work better with caramel as marzipan
is dry and complements the caramel coating.

DYCHEbp323
 2. Specific Fruit Options:

1. Strawberries and Grapes: While strawberries and grapes can be dipped in

caramel, they have a short lifespan (only a couple of hours). The moisture inside these
fruits causes the caramel to fall off quickly.

2. Fresh Dates and Dried Apricots: Stuffed with flavored marzipan, fresh dates,
and dried apricots are good choices. Their lower water content allows the caramel to
hold longer.

3. Oranges: Orange segments should have all string and pith removed before
caramelization.

Other Options: Consider using firm bananas, mangoes, pineapples, crisp apples
(such as Granny Smith), and firm pears or quinces
DYCHEbp323
 3. Preparation Steps

*Ensure that all ingredients are clean and dry before caramelizing.
If using fresh fruits (like orange segments), remove any string and pith.
*For grapes, cluster them in small groups of 2 or 1.

Slightly roast the nuts (raw nuts may lack flavor).

Prepare a tray to place the caramelized products.
Have an oiled surface ready to prevent the caramel from sticking.
Timing matters: Caramelized fruits have a short shelf life, so it’s best to serve them
within a few hours

DYCHEbp323
 4. Caramelization Process

Caramel is sugar that’s heated until it reaches a temperature of around 156°C and
begins to color.

When dipping fruits, ensure their skin is intact and dry.

Remember that caramelized petit fours are mainly roasted nuts and dried fruits
with marzipan. The marzipan helps hold the caramel better due to its dry texture.

DYCHEbp323
 Caramelization Process

If using fresh fruits, be cautious—the moisture inside can cause the

caramel to break down and weep through the skin.

Dried fruits stuffed with flavoured marzipan or other dried fruit and
sugar/flavour mixtures are excellent candidates for coating with caramel.

DYCHEbp323
 Caramelizing Sugar

Understanding the Different Types of Sugar and their properties is essential.

Let’s explore the specifics:

Granulated White Sugar

Best for Caramelization: Granulated white sugar is the go-to choice for caramelizing. It
melts evenly, producing a beautiful golden color and a rich flavor. Whether you’re
making caramel sauces, candies, or topping flan, granulated white sugar works like a
charm.

DYCHEbp323
 Caramelizing Sugar

Caramelization Process: When high heat is applied to granulated sugar, it begins

to decompose and transform into a liquid.

As the sugar heats further, it darkens in color and develops a nuttier flavor. This
process is called caramelization and serves as the foundation for many candy
recipes and dessert sauces.

DYCHEbp323
 Other Sugars and Flavor Notes

Furans: These compounds contribute a nutty flavor during caramelization.

Maltol: Known for its roasted taste.

Ethyl acetate: Imparts fruity and fragrant notes.

Diacetyl: Gives caramel its signature buttery flavor

DYCHEbp323
Sources/ References:

A. Books/eBooks:

1. Yagoda, M. (2021, March 30). 12 recipes every beginner Baker should know. Food &
Wine.
2. McHenry, J. (2022, August 28). Baking tips for beginning bakers.
3. Baking for beginners: Clabber girl baking tips and tricks. Clabber Girl. (2023, April 20)

DYCHEbp323
Video Presentation retrieved from:

1. Professional Baker Teaches You How To Make Marzipan

https://www.youtube.com/watch?v=3RpK1CYgHtY

2. TLE BREAD AND PASTRY PRODUCTION: QUARTER IV WEEK 3 - PREPARING

CARAMELIZED PETIT FOURS
https://www.youtube.com/watch?v=x7nrBruXxOE

DYCHEbp323
QUIZ FOR WEEK 13

REFER TO SCHOOLOGY/ TEACHER’S INSTRUCTIONS

DYCHEbp323
Assignment for Week 15

Research about:

Display Petit Fours

Store Petit Fours

DYCHEbp323
REFLECTIVE JOURNAL

Could you answer the following questions based on your understanding of the recent
discussion?
Explain your answers in detail.
1. What were the two or three main ideas/concepts I found useful in today’s session, and
why?
2. What beliefs about teaching and learning have changed due to this session?
3. One thing I learned in this session that I may be able to use in the future is…
4. Issues that interested me a lot, and that I would like to study in more detail
5. I am still unsure about
6. What did we not cover that I expected we should?
7. What strategies have I used in the past were reinforced by this session; Have I been
discouraged from any others?
8. Miscellaneous interesting facts I learned in this session…
DYCHEbp323
 PRESENTED BY:

MS. DIONNA MARY M. DELOS SANTOS

MS. CHERRYL T. CLAUSEN
FACULTY IN CHARGE

NOTED BY:
MS. MARY ROSE ANSON P. IGNACIO
PROGRAM HEAD

APPROVED BY:
DR. VICTORIANA A. PILIIN
DEAN
DYCHEbp323