PREPARE AND DISPLAY PETIT

FOURS
D1.HPA.CL4.02

Slide 1
Prepare and display petit fours
Assessment for this Unit may include:

 Oral questions

 Written questions

 Work projects

 Workplace observation of practical skills

 Practical exercises

 Formal report from employer or supervisor

Slide 2
Prepare and display petit fours
This Unit comprises five elements:

1. Prepare and display petit four glace

2. Prepare and display marzipan petit fours

3. Prepare and display petit four sec

4. Prepare and display caramelised petit four

5. Store petit four

Slide 3
Prepare and display petit fours
Element 1: Prepare and display petit four glace
1. Prepare petit four bases
2. Cut and assemble bases for petit four glace
3. Prepare and flavour fillings to required
consistency
4. Prepare petit four glace for glazing
5. Decorate petit four glace to enhance customer eye
appeal
6. Display petit four glace

Slide 4
Prepare and present petit four glace
Prepare petit four bases

 Sponge

 Shortbread

 Meringue

 Marzipan

 Japonaise

 Chocolate

 Choux pastry

Slide 5
Prepare and present petit four glace

Cut and Assemble

 Any shape

 Assemble layers before cutting

 Press firmly

Slide 6
Prepare and present petit four glace
Prepare fillings

 Simple filling:

 Jam - thinly applied just enough to bind

 Complex fillings:

 Flavoured ganache

 Butter creams - coloured and flavoured

Slide 7
Prepare and present petit four glace

Prepare for glazing

 Clean

 Dry

 Correct temperature

Slide 8
Prepare and present petit four glace

Decorate to enhance appeal

 Chocolate Motifs

 Flower designs

 Flakes of coconut

 Small portions of glace fruits

Slide 9
Prepare and present petit four glace
Display petit four glace

 Platter

 Plates

 Symmetrical designs

 Straight lines

 Circle designs

As petit fours need to be consistent size; design needs to

be consistent - Keep it simple.

Slide 10
Prepare and display marzipan based
petit fours
Element 2: Prepare and display marzipan based petit
fours

1. Prepare and flavour marzipan

2. Shape marzipan

3. Prepare marzipan for glazing

4. Decorate marzipan petit fours to enhance customer

eye appeal

5. Display marzipan petit fours

Slide 11
Prepare and display marzipan based
petit fours
Prepare and flavour marzipan

Marzipan is simple product

 Can be flavoured

 Can be coloured

BUT marzipan is premium product:

 Respect it

 Keep flavours and colours subtle

Slide 12
Prepare and display marzipan based
petit fours
Shape marzipan

 Can be rolled and cut

 Can be shaped

 Sizes need to be consistent

 Small portions

Marzipan can be RICH to eat: Small portions.

Slide 13
Prepare and display marzipan based
petit fours
Prepare marzipan for glazing

 Needs to be dry on surface of product

 Surface needs to be smooth

Slide 14
Prepare and display marzipan based
petit fours
Decorate marzipan petit fours to enhance customer
eye appeal

 Can be decorated

 Before baking

 After baking

 Decorate before and glaze after baking

Slide 15
Prepare and display marzipan based
petit fours
Display marzipan petit fours

 Keep it simple

 Symmetrical designs

 Platters

 Plates

Slide 16
Prepare and display petit four sec

Element 3: Prepare and display petit four sec

1. Prepare and bake selection of

petit four sec

2. Prepare and flavour fillings to required

consistency

3. Prepare petit four sec for glazing

4. Decorate petit four sec to enhance customer

eye appeal

5. Display petit four sec

Slide 17
Prepare and display petit four sec
Prepare and bake selection of petit four sec

 Shortbread

 Puff Pastry

 Meringue products

 Japonaise

 Honey doughs

Slide 18
Prepare and display petit four sec
Prepare and flavour filling to required consistency
Ganache
 Flavoured and softened
Jams
 Small amounts, adds flavour; good binding
Buttercreams
 Can be flavoured, coloured; adds mouth feel moisture
Curds
 Lemon curd; lemon juice butter eggs: expensive but intense flavour
Marzipan
 Can be flavoured, softened and coloured
Dried fruits
 Bound up in jams or curds; adds richness and variety

Slide 19
Prepare and display petit four sec

Prepare petit four sec for glazing

 Clean surface

 Dry surface

 Clean workspace

Slide 20
Prepare and display petit four sec

Decorate petit four sec to enhance customer eye

appeal

 Garnish

 Piped motifs

 Glace fruits

 Roasted nuts

Slide 21
Prepare and display petit four sec
Display petit four sec

 Platters

 Plates

 Symmetry

 Size

 Consistency

Slide 22
Prepare and display caramelised petit
fours
Element 4: Prepare and display caramelised petit
fours

1. Select fruits/nuts

2. Prepare products

3. Prepare coating for fruits

4. Coat caramelised petit fours

5. Display caramelised petit fours

Slide 23
Prepare and display caramelised petit
fours
Select fruit and nuts

 Clean

 Dry

 Complete

 Skin attached

Slide 24
Prepare and display caramelised petit
fours
Prepare products

 Clean

 Dry

 Clean workspace

 Line of work

Slide 25
Prepare and display caramelised petit
fours
Prepare coating for fruits

 Caramel toffee

 156°C

 Clear

 Sides of pot clean

Slide 26
Prepare and display caramelised petit
fours
Coating caramelised petit fours

 Care and diligence

 OH&S

Slide 27
Prepare and display caramelised petit
fours
Display caramelised petit fours

 Short life span

 Hydroscopic: attracts moisture

 Platters

 Platers

 Colour

Slide 28
Store petit fours

Element 5: Store petit fours

1. Store at correct temperature and conditions

2. Maintain maximum eating quality, appearance and

freshness

Slide 29
Store petit fours

Store at correct temperature and conditions

 Protected from adverse conditions

 Cool

 Dry

Slide 30
Store petit fours

Maintain maximum eating quality, appearance and

freshness

 Produce only what is required

 Produce small batches

 Produce often

 Protect from adverse conditions

Slide 31