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1. Tle
presentation

2. Petit Fours
Petit fours are small, bite-sized desserts typically
served with coffee. Their name, meaning "small
oven" in French, reflects their baking origins.
There are two main types: Petit Fours Secs, which
are dry pastries like cookies and meringues, and
Petit Fours Glacés, small cakes covered in icing or
fondant, often filled and elaborately decorated.
They are favored for tea parties, celebrations, and
decorative dessert displays due to their attractive
size and presentation.

3. Types of Petit
Fours

4. • Palmiers are a classic
french pastry, also
known as elephant
ears because of their
heart-like shape.
PALMIERS

5. SABLES
• refers to small, crisp
French biscuits called
"sablés," which
means "sand" in
French due to their
sandy texture.

6. BISCOTTI
• Biscotti are Italian
almond biscuits
originating in the city
of Prato, Tuscany. They
are twice-baked,
oblong-shaped, dry, and
crunchy.

7. • Almond or sponge cake
layers covered in a
shiny fondant glaze
and often flavored with
nuts or fruit.
FONDANT FOURS

8. MINI SPONGE CAKES
• A mini sponge cake is a
small, light cake made with
eggs, sugar, and flour,
typically with little or no
added fat. mini sponge
cakes can be served plain
or topped with whipped
cream, fruit, or icing,

9. GANACHE TARTLET
• A ganache tartlet is a
delightful dessert that
features a rich
chocolate ganache
filling in a crisp tart
shell.

10. MACARONS
• Delicate meringue-based
cookies sandwiched
together with a rich
buttercream or ganache
filling, often flavored
with fruit or chocolate.

11. FRUIT TARTS
• Miniature pastry shells
filled with a mixture of
fresh fruits, such as
strawberries,
blueberries, or
raspberries.

12. MADELIENES
• Small, shell-shaped
cakes with a delicate
texture and a hint of
lemon or vanilla flavor.

13. Thank
You!