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Petits Fours and Confections
Chapter 18 Petits Fours and Confections © 2009 Cengage Learning. All Rights Reserved.
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Introduction: History and Evolution of Petits Fours
Petits Fours: miniature cookies, tartlets and cakes Refers to small size and delicacy – can be adapted from many traditional items Traditional and contemporary Mignardise, friandise, amuses bouche © 2009 Cengage Learning. All Rights Reserved.
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Introduction: History and Evolution of Petits Fours
Categories of Petits Fours Petits Fours Sec Petits Fours Glacé Petits Fours Frais Petits Fours Déguisé Petits Fours Prestige © 2009 Cengage Learning. All Rights Reserved.
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Introduction: History and Evolution of Petits Fours
Categories of Petits Fours Petits Fours Sec Dry and crisp cookies that are not filled Icebox, molded, piped or sheet cookies Common dough: shortbread, sable Breton, puff pastry Parisian macaroon “curing” in refrigerator Filled with butter cream or ganache The color represents the flavor © 2009 Cengage Learning. All Rights Reserved.
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Introduction: History and Evolution of Petits Fours
Categories of Petits Fours Petits Fours Glacé Bite-sized cakes with a thin glaze Thin layer of marzipan on top of the cake Delicate piping on top surface Petits Fours Frais Served on the day they are made Éclairs, tartlets, Parisian macaroon with fresh fruits Almond cakes, madelines and financiers © 2009 Cengage Learning. All Rights Reserved.
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Introduction: History and Evolution of Petits Fours
Categories of Petits Fours Petits Fours Déguisé Fresh, dried or candied fruits coated in cooked sugar, fondant or chocolate The fruits can be wrapped in marzipan The moisture softens the sugar Considerations for Dipping Fruits in Sugar The fruits must be properly cleaned and completely dried Fruits with high moisture content should be coated in marzipan © 2009 Cengage Learning. All Rights Reserved.
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Introduction: History and Evolution of Petits Fours
Categories of Petits Fours Petits Fours Prestige Smaller version of contemporary entremets or other desserts Advanced techniques © 2009 Cengage Learning. All Rights Reserved.
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© 2009 Cengage Learning. All Rights Reserved.
Storage and Service Considerations depend on the individual characteristics of each item Temperature and humidity control Freezing of the bases and doughs © 2009 Cengage Learning. All Rights Reserved.
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An Introduction to Sugar Confections
Chocolate confections Flour confections Sugar confections Sugar Confections in History The method to extract sugar from sugar cane was established in India Persians, Arabs, Spanish and countries in North Africa adapted the technique Used as a sweet flavoring in medicine, electuaries and sold pills © 2009 Cengage Learning. All Rights Reserved.
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An Introduction to Sugar Confections
Sugar Solutions Lowers the ratio of water by boiling the solution Before thermometer was invented, the degree of cooking was determined by dropping a small amount of sugar in cold water and feeling the texture © 2009 Cengage Learning. All Rights Reserved.
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An Introduction to Sugar Confections
Sugar Solutions Saturation of sugar Solution is saturated when the maximum quantity of sugar is dissolved water Supersaturated solutions Agitations or foreign material (seed) can cause crystallization © 2009 Cengage Learning. All Rights Reserved.
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An Introduction to Sugar Confections
Sugar Solutions Crystallization Crystalline and non-crystalline confections Guideline to avoid crystallization Avoid Impurities Cooking Temperature Sugar Grains Agitation Doctors Glucose Inverted sugar Acids © 2009 Cengage Learning. All Rights Reserved.
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An Introduction to Sugar Confections
Sugar Solutions Caramelization and the Maillard Reaction Sugar caramelizes when it is heated above 320°F Changes the sweet flavor into richer, nutty and bitter flavor Maillard reaction occurs when protein and sugar are combined under heat Leads many familiar flavors such as caramels, bread, coffee beans, chocolate, dark beers © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Crystalline confections Non-crystalline confections Aerated confections Jelly © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Crystalline Confections Sugar crystals are formed during the process Based on supersaturated sugar solution Crystal size is determined by how quickly the sugar solution was cooled down The number of crystal depends on the level of agitation during the cooling process © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Crystalline Confections Fondant Pastry fondant Used as a glaze Less viscous, more fluid Confectionary fondant The crystals are finer and viscosity is greater The sugar syrup cooked to higher temperature Able to take up additional flavorings and oils Can be poured into starch molds to set until firm © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Crystalline Confections Fondant Technique for Fondant Combine the ingredients and cook to the required temperature Stir in salt at the end of cooking process Cool the mixture on a granite slab to 122°F Place the seed on top of the syrup if using Agitate to a desired level Keep in an airtight container and allow to mature overnight © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Crystalline Confections Fondant Starch Molds for Fondant Fillings Used to form a fine crust on soft fondant The fondant is melted to 150°F and liqueur or flavoring is added The mixture is deposited into the starch molds and allowed to set Technique for fondant © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Crystalline Confections Fudge Based on the formulation of fondant with additional ingredients, such as dairy products, fat, nuts and chocolate The additional ingredients affect on stability by altering the texture, appearance and shelf life The fudge should be enrobed or wrapped immediately after cutting Technique for fudge © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Crystalline Confections Liqueur Cordials A fine crystalline shell surrounds liqueur-flavored supersaturated sugar solution Can be molded in chocolate Alcohol content of the liqueur affects on the rate of crystallization Technique for Liqueur Cordial © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Crystalline Confections Dragees Roasted nuts that are coated in sugar and then coated again in a smooth sugar or chocolate coating Cook in a round-bottomed copper pot Technique for Dragee Panning The process for coating confectionary centers (i.e. nuts) Soft sugar panning, hard sugar panning, chocolate panning © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Non-Crystalline Confections No crystal formation during the cooing process Dairy products are common ingredients which triggers the Maillard reaction Tips to prevent the crystallization © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Non-Crystalline Confections Hard Candies Minimal water content in the final product creates the texture Glucose is added to prevent crystallization and to make the sugar moldable Acids prevent crystallization but also retracts moisture Pulled sugar technique Hard candy technique © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Non-Crystalline Confections Brittles Crunchy sugar confection with added nuts or seeds The sugar is cooked to a high temperature to evaporate the maximum amount of liquid, caramelized flavor and color Baking soda lightens the texture Brittle process © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Non-Crystalline Confections Caramel and Toffee The difference is the moisture content at the end of the cooking process The texture of caramel ranges from soft to hard Toffee is usually hard and crunchy Common dairy ingredients: cream, milk, evaporated milk or condensed milk Process for caramel and toffee © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Aerated Confections Consist of a stable foam Marshmallow and nougat Added gelling agents Ingredients responsible for stabilizing the structure Cooking of egg whites while whipping Gelatin whipped with sugar © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Aerated Confections Marshmallows Derived from Egypt, originally used for medical purposes Marshmallows made with or without egg whites Egg whites and gelatin stabilizes the light structure Process for Marshmallow with Egg Whites and Gelatin Process for Marshmallow with Gelatin © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Aerated Confections Nougat A dense aerated confection with various textures The temperature controls the texture of the final product Nougat de Montelimar A caution on the temperature of additional ingredients Process for Nougat © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Jellies Many varieties are commercially available Consist of a supersaturated sugar solution, flavorings and binding agents Gelatin, pectin, agar and starch © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Jellies Jellification Ingredient Technology A supersaturated sugar solution in the formula provides the sweetness, texture and shelf life The amount of moisture in the mixture determines the softness Flavorings Range from natural fruit juices or puree to acidic powders Acid may be needed for a proper jellification in pectin-based jellies © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Jellies Jellification Ingredient Technology Binding Agents Gelatin Most common gelling agent in confection industry Thermo-reversible % of the total weight of the candy Protein in gelatin denatures above 176°F/80°C Acid and certain natural enzymes in some fruits can denature protein © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Jellies Jellification Ingredient Technology Binding Agents Agar Powder Substituted with gelatin when animal product can not be used Extracted from seaweed and red algae Thermo-reversible Only % of the total weight of the candy Short and rubbery texture Hysteresis © 2009 Cengage Learning. All Rights Reserved.
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Categories of Sugar Confections
Jellies Jellification Ingredient Technology Binding Agents Pectin Yellow Pectin (apple pectin) Pectin NH Medium Rapid Set Pectin Heat triggers the jellification properties Solid content Acid level © 2009 Cengage Learning. All Rights Reserved.
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Binding Agents: Pectin
Jellies Jellification Ingredient Technology Pates de Fruits Fruit juice or puree, sugar, glucose, yellow pectin and an acid Slightly firm in texture but still tender The color range from opaque to translucent The concentration of sugar solution affects on the texture The process must be closely followed to yield the desired property of the candy Pates de Fruits Method © 2009 Cengage Learning. All Rights Reserved.
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© 2009 Cengage Learning. All Rights Reserved.
Conclusion Petit fours items can include a miniature version of the items already offered More labor cost but less ingredient cost Maintain a balance of products for presentation and display © 2009 Cengage Learning. All Rights Reserved.
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