1. Chapter 19 Petits Fours On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

2. Petits Fours – Miniature Pastries
Are any type of pastry small enough to be consumed in one to two mouthfuls.
Attention to detail is paramount.
Uniformity in size, shape and consistency of finishing details count a great deal for the eye appeal of petits fours.
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

3. Petits Fours – Miniature Pastries
Guidelines are:
No more than one or two small bites
Represent a variety of textures and flavors
Be visually attractive
Complement whatever foods precede or accompany them without duplicating their flavors
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

4. Petits Four Varieties
Petit fours are divided into five broad categories based on preparation method, texture or principal ingredient:
Dry
Fresh
Iced
Almond
Glazed Fruit
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

5. Petits Four Components
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458

6. Serving and Presenting Petits Fours
Often individual petits fours are placed in fluted paper cases, allowing for ease of pickup and neat serving trays.
Parallel rows of the same item allow for ease of selection and replenishment.
Footed and tiered trays offer visual excitement in a limited amount of space.
On Baking © 2005 Pearson Education, Inc.
Labensky et al Upper Saddle River, New Jersey 07458