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.