Petit Fours
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| What does the word “Petits Fours” translate to in English? | show 🗑
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| When making frosted Almond biscuits, why is it important to sprinkle the icing sugar while biscuit is still hot? | show 🗑
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| show | Air tight container, dry store
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| show | Pure icing sugar and ground almonds
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| show | Dries out
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| What is the maximum temperature for boiling caramelized sugar for covering fruits?  | show 🗑
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| show | Caramel will crystalise
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| Name 4 types of fruits suitable for “Caramelised petits fours”. | show 🗑
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| show | As close to service as possible
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| Give 3 different types of fillings that you can use for iced petits fours.v | show 🗑
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| show | Petite fours that are iced or glazed. Cut into a wide range of shapes decorated with buttercream and chocolate deigns.
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| show | Very delicate. Stored in silicon paper lined deep tray or box (not too close together) and covered. Shelf life 3 days depending on filling used.
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| show | Edible water colours
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| What is the best temperature to melt fondant? | show 🗑
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| show | Will crystallise much quicker, looking dull instead of shiny and developing a hard crust.
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| What is the purpose of covering the top of the “iced petits fours” with marzipan?  | show 🗑
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| What are “petits fours”? | show 🗑
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| What are the other terms for “Petits fours”? | show 🗑
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| Name 5 categories of petits fours. | show 🗑
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| show | Jaconde sponge, shortbread, chouz, macaroons, meringue, short crust pastry
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| show | Served and eaten on the day of completion otherwise in fridge in air tight container.
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| What is the main difference between Fresh petits fours and Dry petits fours? | show 🗑
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| Where and when is the most appropriate time to serve petits fours? | show 🗑
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| show | Arranged neatly with consideration of repetition or alternation of colours, shapes and decorations
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| show | Hazelnut, pistachio, Almond
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Created by:
BedeliaF