Prepare by: Sagar Gupta

Roll Number : IIHM20DL099

 Definition of Petit Fours

• Are tiny cookies served at the end of a

meal usually with a cup of tea/coffee
• Is a small confectionery or Savory
appetizer
• These after dinner delights extend now
to include small fancy, cookies, tiny tarts
and confectionery, such as chocolate
coated fruits, marzipan sweets sweets
and nut confection.
Origin- France
 History of Petit Fours 
• Petit four originated in France
• When translated the name means, little oven or small
oven
• Petit fours were traditionally made in a smaller oven next
to the main oven
• The cakes were 1st made during the 18th century when
french bakers would put them in the oven was cooling
from high temperature
 The 3 Varieties of Petit Fours

1. Sec (dry)
2. Glace
3. Sale (salted)
 Petit Fours Sec (dry)
• Are created with cookies rather than cake. The
traditionally types of cookies used in
shortbread, which is a crisp, buttery cookies.
Petit Fours Sec can also be created using
Butter or sugar cookies

• Example – Meringue, Macaroons,

marshmallow, Short bread, Tuiles, Sables,
Financiers, langues de chat, Butter biscuit
 Petit Fours Glaze

Is most common type of petit Fours that you

will find within United States. These small
pastries are made from sponge cake or
pound cake with layers of chocolate fruits or
butter cream in the center

Examples- Miniature eclairs, Miniature cakes,

tartlets, cream puffs
Petit Fours Sale (salted)

These are savoury bites that usually

accompany a glass of wine or
champagne. These are likely to
appear at the beginning of a meal
and are perfect to nibble on while
you wait for the main affairs

Examples- Cheese straws, Miniature

croissant , miniature quiches,
cheese biscuit, savoury tartlets, puff
pastry pin wheel, Mini Pizza
 Characteristics

1. Approximately 1 inch square and about 1.5 to 2

Inches high
2. Consist of layers of cake and butter cream frosting
3. Petit Fours however can refer to any number of
small confections or pastries
4. Petit Fours can be eaten in one or two bites and
these fancy pastries are further divided into sec or
glace.
5. The petit four sec and glace can be sponge or cake
based, biscuit or cookie based, meringue based,
marzipan based, fresh fruit or chocolate based
 Steps to make Petit Fours

Level the Cake. Trim the top of your pound cake so

it’s level. …
Cut the Cake Into Squares. Use a ruler and sharp
knife to cut the pound cake into little cubes. …
Make the Glaze. To make a great petit four, you
need a good glaze. …
Dip the Cake Cubes. …
Add Sprinkles. …
• Let the Petit Four Dry.
Components used to make Petit Fours
• Almond flour
• Cake flour
• Icing sugar
• Egg white
• Coffee extract
• Butter
Fillings used in Petit Fours

• Jam
• Lemon curd
• Caramel
• Marzipan
 Storage And Service

1. Consideration depends on the individual

characteristics of each item
2. Temperature and humidity control
3. Freezing of the bases and dough
What is difference
between Petit Fours and
cake
Petit Fours
Approximately 1 inch square
and about 1.5 to 2 inches high
Consist of Layers of cake and
butter cream frosting
Petit Fours however can refer
to any number of small
confections or pastries
Cake
Cake is often served as a
celebratory dish on ceremonial
occasion such as birthday,
anniversaries and wedding
Not expensive as comparison
to Petit Fours
THANKYOU