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Cutting and assembling petit fours gra 9
1.
2. Before you can assemble your petit
fours, the basic principle is the same.
Mise en place, meaning ‟everything in
place‟ before you start.
3. ✓ The cut or shaped must be
according to the desired design and
shape.
✓ The type of occasion and place or
venue where the dessert is to be
served. It is done after all the
components have been prepared as
well as materials and tools to make
the process easier.
4. ✓ Consistency as to thickness and size.
Before cutting the base cake, designs should
be planned and pre-designed to avoid too
much spoilage of materials. Square and
rectangular shape is more economical. It is
mostly used for formal dining as it can easily
be designed especially when a glaze will be
used.
✓ There are also petit fours that are made
through customized designs, depend on the
request of the client.
✓ For petit four glaze and prestige that
usually uses sponge and cake as base, various
design can be used.
