TLE

3. FILLING AND FLAVOR FOR
ICED PETIT FOUR

5. JAMS
HIGH IN MOISTURE AND USED
TO ENHANCE FLAVOR, ADD
MOISTURE, AND TO BIND THE
PRODUCT

6. BLEND JAM UNTIL A SMOOTH
CONSISTENCY IS ATTAINED, MAKING
SURE NO LUMPS ARE PRESENT, AS
THEY WILL TEAR SPONGE CAKE.

8. GANACHE
IS A MIXTURE OF CHOCOLATE AND
CREAM
GANACHE CARRY ALCOHOL FLAVORS
WELL TO ADD INTEREST OF THE PETIT
FOUR

10. BUTTER CREAMS
 NEED TO BE CHILLED BEFORE CUTTING BUTTER.
 BUTTER CREAMS ARE FLEXIBLE FOR DECORATING THE
TOPS OF PETIT FOURS AS THEY CAN BE FLAVOURED AND
EASILY PIPED.
 HOWEVER THEY CAN BE EASILY DAMAGED AT ROOM
TEMPERATURE