This document provides instructions for preparing petit fours. It outlines the following key steps: 1. Prepare bases from ingredients like sponge, cake, shortbread or pastry. Cut bases into shapes and layer with fillings like jam before bonding. 2. Cut layered bases into small pieces, typically square or rectangular shapes. 3. Prepare fillings to the proper consistency, using options like jam, ganache or buttercream. 4. Glaze the petit fours using items like jam, cream, chocolate or fondant. 5. Decorate the iced petit fours to enhance their appearance before final display.

1. Bread and Pastry Production NC II
Ruth I. Tizon

2. PREPARE AND DISPLAY PETITS FOURS
Unit of Competency:

3. Learning Outcome # 1
Prepare Ice Petit Fours

4. Contents
• Characteristics of classical and
contemporary petits fours
• Underlying principles in making petit
fours
• Types and kinds of sponge and bases
• Different kinds of fillings
• Procedure in making fondant icing
• Decors and designed
•

5. PREPARE AND
DISPLAY PETIT
FOUR GLACE
• Prepare petit four bases
• Cut and assemble bases for
petit four glace
• Prepare and flavor fillings to
required consistency
• Prepare petit four glace for
glazing
• Decorate petit four glace to
enhance customer eye appeal
• Display petit four glace
Learning
Activities

6. 1. Prepare Petit Four Bases
Normal products used are:
• Sponge
• Cake
• Shortbread
• Pastry
• Chocolate
• Marzipan
• Choux pastry.

7. 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:

8. • Cut into a variety of shape
• Most economical is square or rectangular
• Half moon, triangular or diamond shape
• Round or oval is less efficient as there is more
wastage with these shapes

9. 2. Cut and assemble bases for petit four glace
• Shapes to cut

10. Triangle Shapes

11. • Square cut

12. Method of Assembly
• Lay 1 sponge sheet on a sheet of baking paper
 This is to make it easy to move around the bench
 Make sure the paper the sponge sheet was baked on
is removed
• Spread a thin layer of apricot jam over the sponge sheet
• Place a second sheet of sponge on top
• Press firmly into place
• Remove any loose sponge crumbs

13. • Spread a second layer of apricot jam thinly over sponge sheets
• Take a third sheet of sponge and turn over so bottom of sponge sheet is
on top
• Lay sponge sheet on top and place 2nd sheet of paper on top and press
sheets of sponge firmly together
• Place a metal tray on top and allow layered sponge sheets and apricot
jam to bond
• If using butter cream the product needs to be cooled so the butter
cream sets firm
• Product needs to stand, while being weighted down for at least 2 hours
• Butter cream products need to stand in cool environment until they are

14. 3. Prepare and flavor fillings to required
consistency
Fillings will vary according to selling price, storage
requirements and marketplace requirements.
• Jams, various flavours
• Ganache
• Butter creams

15. 4. Prepare petit four glace for glazing
Glazing should include:
Jams
Creams
Chocolates
Fondant
Ganache

16. 5. Decorate petit four glace to enhance
customer eye appeal
Iced petit four glacé can be decorated after being iced
to add:
 Wow factor
 Eye appeal
 Visual and textural diversity.

17. Petit Four Designs

18. Decorative Designs

20. 6. Display petit four glace