Petit Fours

This week we made petit fours, the term literally means "small ovens" in French, centuries ago little cakes were baked in the oven after the large ones when the brick ovens had cooled down. Now days this term refers to a variety of not only cakes but cookies, pastries, mazipan fruit and chocolates served with coffee, tea or a glass of wine.

As we discussed in class there are several different types:

Petit Four Glace is the most common type, usually consisting for various small iced cakes cut into shapes such as diamonds, rounds, ovals, triangles or even hearts. The square petit fours are the most common as there is very little wastage. A poured fondant is the traditional glaze but nowdays a ganche or poured icing is also used. When set delicate decorations or piping is placed on top.

Petit Four Sec refers to the delicate cookies, sometimes sandwhiched together with preserves, ganache or praline.

Petit Four Frais are miniture pastries like mini eclairs, lemon or fruit tarts and marzipan coloured, flavoured and moulded into mini fruits.

More information can be found on the following site:

http://en.wikipedia.org/wiki/Petit_fours

The important points of this weeks lesson relate to the preparation and use of the fondant for our petit four glace. these points include:

• The fondant needs to be used within the temperature range of 37-40 degrees celcius.
• Adjust the fondant with a sugar syrup (stock syrup) to get the required consistency for dipping or coating, it should coat the cake with a thickness of 1-2mm without running off.
• Each of the different shapes of cake should have a different flavour/colour.
• The recommended colour progression should be white, yellow, orange, pink, coffee and brown. These colours are complimentry on the trays when the products are served, avoid using blue and green.

Check out these petit four glace, remember we discussed in class the possible retail prices, something for you to think about, possible market niches include weddings, christenings and restaurants.

http://www.dragonflycakes.com/products.php?cat=5

Finishing the Japonaise Gateaux

Hi Guys, here are the pictures of the final assembly of the Japonaise Gateaux. Remember the decorating skills you demonstrate in your assessment are important to your final marks, so it is important that you prepare yourself for success. Take time out to practice, if there is no opportunities at work then take ownership for your success by practicing at home. You must be able to demonstrate skills in masking and piping such as rosettes, the only way to improve once you have learnt the concept is to practice practice practice........


The Japonaise Gateaux can be built with or without the use of the ring. If you have limited experience I would suggest you use the ring as this will help you ensure the gateau is level. Remember the filling is a hazelnut flavoured Italian buttercream and should not be thicker then a 1cm in the layering of the product.

There are 3 layers of meringue and 2 layers of buttercream, ensure the gateau is level. The top meringue is placed upside down, this allows you a completely flat surface on the top of the gateau and will help maintain a flat and level top when masking.

Check the consistency of your buttercream, use a palette knife to spread an even coating of buttercream onto the gateau. Your sides should be perpendicular, the edges of the gateau clean and neat to look at. If you are having problems put a thin layer of butter cream over the meringue, place it in the fridge to firm up and then remask



Once you have masked the gateau use the crushed Japonaise Meringue to finish the sides of the product. Again try to keep it neat and even, especially the top edge of the gateau.

Remember what you have been taught in class regarding hygiend and avoid using your hands directly on the finished product, there will be plenty of gloves available. Assessors are looking at not only your production and work methods but also OH&S practices.


You will be asked to decorate the gateau into 12 even slices, each slice is to be decorated as we practiced in class. This means you will be asked to write on the top the word Japonaise and decorate it as shown. You need to practice the inscription and your piping skills.