How do you cut and assemble a petit four?

Published by Charlie Davidson on

How do you cut and assemble a petit four?


  1. Level the Cake. Trim the top of your pound cake so it’s level.
  2. Cut the Cake Into Squares. Use a ruler and sharp knife to cut the pound cake into little cubes.
  3. Make the Glaze. To make a great petit four, you need a good glaze.
  4. Dip the Cake Cubes.
  5. Add Sprinkles.
  6. Let the Petit Four Dry.

What is a petit four made of?

Classic petit fours are made with delicate sponge cake, then enrobed in fondant and topped with intricate decor. They’re certainly beautiful and delicious, but the preparation can be tedious and complicated for the home baker.

What are the four types of petit fours?

Traditional petits fours are divided into four categories: sec, glaces, frais and deguises. The wide range of options that pastry chefs have when it comes to petit fours makes them a great option for those who understand the fundamentals of baking.

What is the mixture of sugar and water used in petit fours?

Combine sugar, cream of tartar and water in 3-quart saucepan. Cook over medium heat, stirring occasionally, 12-14 minutes or until mixture comes to a full boil.

Why is it called petit four?

In French, four means “oven.” When the fire was dying out and there was still plenty of heat retained in the oven walls, this was called petit four (“small oven”). This lower temperature was perfect for baking individual pastries and bite-sized cookies and appetizers, all of which came to be called petits fours.

What is the most efficient shape to cut your petit four?

Cut into a variety of shape Most economical is square or rectangular Half moon, triangular or diamond shape Round or oval is less efficient as there is more wastage with these shapes. Cake can be baked in shallow trays of depths of 1-2cm, topped with soft topping then cut to shape desired similar to Sponge sheets.

Why are petit fours so expensive?

The batter does include almond paste, which makes it a little more expensive than regular cake. Because Petit Fours are all about being perfect little cakes, every step of the process requires careful execution. You’ve got to be careful to spread the batter evenly in the pan.

Why is it called a petit four?

What are the 3 kinds of petit fours?

Petits fours come in three varieties:

  • Glacé (“glazed”), iced or decorated tiny cakes covered in fondant or icing, such as small éclairs, and tartlets.
  • Salé (“salted”), savory bite-sized appetizers usually served at cocktail parties or buffets.
  • Sec (“dry”), dainty biscuits, baked meringues, macarons, and puff pastries.

What does petit fours mean in French?

small oven
History and Etymology for petit four French, literally, small oven.

Can make a suitable base for petit fours when a sweet filling is used?

A savoury pastry like puff pastry can make a suitable base for petit fours when a sweet filling is used. When working with ganache, a soft mixture of chocolate and cream can be presented in a base of hard chocolate.

Where did petit fours get their name?

The name “petit fours” originated in France. Since the tiny pastries were baked in an accordingly tiny oven (a fours), they became known as ‘small ovens’, petit fours.

What are petit fours?

Petit fours refer to bite-sized pastries that are often served at the end of a large meal or with afternoon tea. Originally a French term, the name literally translates as “small oven,” and it comes from the method in which they were made.

What is petit four frosting?

The classic icing for petit fours is a pourable fondant, made from melted white chocolate, confectioners’ sugar and light corn syrup. It’s a thick and very sweet and decadent robe of icing around each delicate almond cake. Since white chocolate varies significantly in quality from brand to brand,…

What is a petit four SEC?

Petits fours sec are crisp unfilled cookies. Petit four translates literally to “small oven.” Historically, ovens were heated with wood, and the baking was organized by the temperature of the fire, so there were two ovens: the grand four and the petit four. Roasts, boars, pigs, and other things that needed high heat…

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