TVL – BPP 11

Quarter 2
Module 10

Petit Fours

WRITER: KATHERINE J. GUEVARRA

REVIEWER: MA. GINA C. BUNDA

1
 EXPECTATIONS

At the end of this module, the learners shall be able to:

A. define the meaning of petit fours;
B. identify the different types of petit fours; and
C. enumerate the bases of petit fours.

PRETEST

Directions: Read and understand the statement. Encircle the best answer.
1. It refers to confections such as miniature cookies, tartlets, and cakes that may
accompany an afternoon coffee or tea or that are served after a meal.
a. Petit four c. Petit four Sale
b. Petit four Glace d. Petit four Sec
2. Petit four can also be created using butter or sugar cookies.
a. Petit four c. Petit four Sale
b. Petit four Glace d. Petit four Sec
3. A mixture of flour, fat, and sugar, enriched with egg and has a ‘short’ eating
quality.
a. Chocolate c. Shortbread
b. Marzipan d. Sponge
4. These small pastries are made from sponge cake or pound cake with layers of
chocolate, fruit or buttercream in the center.
a. Petit four c. Petit four Sale
b. Petit four Glace d. Petit four Sec
5. Petit flour is a French word which means ____________.
a. small bite c. small cake
b. small bread d. small oven

RECAP
Let us recall your previous lesson, identify the mixing methods or techniques
used in preparing a Swiss Rolls. Write your answer below.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

2
 LESSON

PETIT FOURS

A. What is Petit Fours?

The term “petit fours” refers to confections such as miniature cookies,

tartlets, and cakes that may accompany an afternoon coffee or tea or that are served
after a meal. Petit fours are light, delicate, crisp, and refreshing. The common
defining characteristic of petit fours is that they can be eaten in one or two bites.
Petit fours, which means small ovens in French, refers to the tradition of baking
small pastries in a slow oven after large pastries have been removed and oven
temperature is reduced.

B. Types of Petit Fours

There are three types of Petit Four

1. Petit fours Sec (dry). It is created with cookies rather than cake. The
traditionally type of cookie used is shortbread, which is crisp, buttery
cookie. Petit four can also be created using butter or sugar cookies.
 Examples:
a. Meringues
b. Macaroons
c. Marshmallow
d. Shortbread
e. Palmiers
f. Tuiles
g. Langues de chat
h. Butter biscuit
i. Sables
j. Financiers

2. Petit fours Glace (glazed). These small pastries are made from sponge
cake or pound cake with layers of chocolate, fruit or buttercream in the
center.

Examples:
a. Miniature éclairs
b. Miniature cakes
c. Tartlets
d. Cream puffs

3. Petit fours Sale (salted). These are savory 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 affair.
 Examples:
a. Cheese straws
b. Miniature croissants
c. Miniature quiches
d. Cheese biscuits
e. Savoury tarlets
f. Puff pastry pinwheels
g. Mini pizzas

Source: https://www.pinterest.co.uk/pin/5362802610931 0836/? d=t&mt=signup

C. Bases of Petit Fours

Petit four bases can be made from any edible product. Normal products used
are: sponge, cake, shortbread, pastry, chocolate, marzipan, and choux pastry. Main
requirement of a petit four base is that it is strong enough to hold the petit four when
it is picked up by the customer to be eaten.

1. Sponge. Normally sponge is baked in thin sheets and they are layered’
together with flavoured filling that will act as an adhesive to hold the sheets
of sponge together. The sponge sheets can be plain or flavoured. The sheets
can be just a carrier for the filling, especially chocolate.
When the sponge sheets are layer with the filling they are stored for a
period of time for the sheets and filling to bond and then the sheet is cut
into small pieces. You can cut them into a variety of shape. The most
economical is square or rectangular. But you can also attempt on half
moon, triangular or diamond shape. Round or oval is less efficient as there
is more wastage these shapes.

2. Cake. It can be baked in shallow trays of depths of 1-2cm, topped with soft
topping then cut to shape desired similar to Sponge sheets.

3. Shortbread. A mixture of flour, fat, and sugar, enriched with egg and has
a ‘short’ eating quality. A firmer variety of shortbread with a formula of
2:1:1, which is 2 parts flour, 1 part sugar, 1 part butter or fat. This formula
produces a firmer shortbread that will resist the migration of moisture from
the filling to the base. It will then hold together better when the customer
picks the petit four up in their finger.

4. Pastry. A savoury pastry like puff pastry can make a suitable base for petit
fours when a sweet filling is used.

5. Chocolate. When working with ganache, a soft mixture of chocolate and

cream can be presented in a base of hard chocolate. This chocolate has
 been melted and ‘tempered’ then spread thinly onto parchment paper and
allowed to set. At the point of setting it is cut into shapes with a warmed
metal knife or cutter.

6. Marzipan. It is a confectionery consisting primarily of ground almonds and

icing sugar. Marzipan can be used as a base for petit fours.

7. Choux Pastry. It is made by boiling water and fat, adding flour and
cooking panada. As the panada cools, eggs are incorporated. This batter is
then piped to size and baked. The baked cases are then filled with desired
flavoured creams then decorated. The pieces are small. Variety of filling is
limited only by the imagination.

ACTIVITIES

Activity 1:
Directions: Read carefully the given statement below and complete the puzzle.

Across
3. It is made by boiling water and fat, adding flour and cooking panada.
4. It can be baked in shallow trays of depths of 1-2cm.
5. It refers to confections such as miniature cookies, tartlets, and cakes.
7. It is a confectionery consisting primarily of ground almonds and icing
sugar.
Down
1. Normally baked in thin sheets and they are layered’ together with
flavoured filling.
 2. Mixture of flour, fat, and sugar, enriched with egg and has a ‘short’ eating
quality.
4. Working with ganache, a soft mixture of chocolate and cream can be
presented in a base of hard chocolate.
6. Can make a suitable base for petit fours when a sweet filling is used.

Activity 2:
Directions: Classify the following types of petit flow. Write the letter of your answer
in the space provided.
A. Petit four Glace C. Petit four Sec
B. Petit four Sale

______1. Butter biscuit ______6. Macaroons ______11. Mini quiches

______2. Cheese straws ______7. Meringues ______12. Sables
______3. Cream puffs ______8. Mini pizzas ______13. Savoury tarlets
______4. Financiers ______9. Mini croissants ______14. Tartlets
______5. Langues de chat ______10. Mini éclairs ______15. Tuiles

WRAP-UP

You demonstrated an understanding about Petit fours, its different types and
bases. Let us now conclude it all.
What is Petit four?
__________________________________________________________________________________
__________________________________________________________________________________

Enumerate the different types of petit fours and give an example.

__________________________________________________________________________________
__________________________________________________________________________________
Enumerate the different bases of petit fours.
__________________________________________________________________________________
__________________________________________________________________________________

VALUING

Aesthetic of a product enticed customer. If you going to buy a pastry product as a

gift for your loved ones, would you prefer to buy pastry product with impressive
presentation even it is expensive?
 Discuss your insights and write your answer on the space provided.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
_________________________________________________________________________________

POSTTEST

Direction. Matching Type. Match column A with column B. Write the letter of the
correct answer on the space provided.
A B

_____ 1. A mixture of flour, fat, and sugar, enriched A. Petit four

with egg and has a ‘short’ eating quality. B. Petit four Glace
_____ 2. It refers to confections such as miniature C. Petit four Sec
cookies, tartlets, and cakes that may D. Shortbread
accompany an afternoon coffee or tea or E. Small oven
that are served after a meal.
_____ 3. Petit flour is a French word which means
____________.
_____ 4. Petit four can also be created using butter
or sugar cookies.
_____ 5. These small pastries are made from sponge
cake or pound cake with layers of chocolate,
fruit or buttercream in the center.

KEY TO CORRECTION

POST-TEST: 1.D, 2.A, 3.E, 4.C, 5.B,

15.C
1.C, 2.B, 3.A, 4.C, 5.C, 6.C, 7.C, 8.B, 9.B, 10.A, 11.B, 12.C, 13.B, 14.A,
Activity 2:
Down - 1. Sponge, 2. Shortbread, 4. Chocolate, 6. pastry
Across - 3. Choux, 4. Cake, 5. Petit-flour, 7. Marzipan
Activity 1:
PRETEST: 1.A, 2.D, 3.C, 4.B, 5.D,
Mix, Whip, Cream, Fold in
RECAP:
 References
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Publishing Corp. Mandaluyong City

Cadiente, M., 2017. Bread and Pastry Production. Published by VIBAL Group, Inc.,
Quezon City, Philippines

Department of education- Bureau of Learning Resources. Bread and Pastry

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BLR Ground floor Bonifacio Bldg., DepEd Complex, Meralco Avenue, Pasig City,
Philippines

Gisslen, W. 2017. Professional Baking. 7th Edition. published by John Wiley & Sons,
Inc. Hoboken, New Jersey

Technical Education and Skills Development Authority (TESDA)online program.

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https://www.ajar.id/en/post/the-variety-of-petit-four-bases

Damme, E.V. (2010). Petit Four Sec. Retrieved from

http://chefeddy.com/2010/05/petit-four-sec-2/

Joel Robuchon (ND). Petit Four Sec. Retrieved from https://www.pinterest.ph/pin/

58054282667051214/

Orpilla, Princess (2016). Petit Four. Retrieved from

https://www.slideshare.net/Orpss/petit-four-64643530

Rose Bakes (ND). How to Make Perfect Petit Fours. Retrieved from
https://www.pinterest.co.uk/pin/5362802610931 0836/? d=t&mt=signup