Unidos National High School
Unidos, Nabas, Aklan
Technology and Livelihood Education
Bread and Pastry Production 10
How to Prepare Petit Four
EXPECTATIONS:
At the end of this lesson, the learners shall be able to:
1. explain the step-by-step procedures in preparing Petit Four;
2. summarize the procedure in preparing Petit Four.
PRETEST:
Directions: Read and understand the statement. Encircle the best answer.
Directions: Multiple Choice, choose the best answer. Encircle the correct letter.
1. It literally means small oven
A. cake B. ice cream C. petit four D. pudding
2. Petit fours “SEC” means
A. dry B. iced C. salted D. sweet
3 Petit Fours “Glaze’” means
A. dry B. iced C. salted D. sweet
4. Petit Fours “SALE” means
A. dry B. iced C. salted D. sweet
5. How many types of petit four do we have?
A. 1 B. 2 C. 3 D4
LESSON
Petit fours are elegant bite sized deserts. They are most often small layered cakes, soaked in
simple syrup and covered with a fondant or a glaze. Petit fours are a perfect fit for tea parties
and bridal showers. A tower of petit fours could be a unique alternative to a wedding cake.
Types of Petit Four
1. Petit fours Sec (DRY)
❖ Are created with cookies rather than cake.
Examples: Dry and crisp cookies that are not filled
2. Petit four Glace’ (glazed)
These are small pastries made from sponge cake, pound cakes with
layers of chocolate, or butter cream in the center.
3. Petit Fours Frais
This type of petit four is created with mini pastries. The most common
types of mini pastries are fruit tarts, éclairs or cream puffs.
Serving and Presenting Petit Fours
• Individual petit fours are usually placed in fluted paper cases, allowing for ease of pickup
and neat serving trays.
• When placing petit fours on a platter, parallel rows of the same item allow for ease of
selection and replenishment.
• Footed and tiered trays offer visual excitement in a limited amount of space.
General guidelines are:
• No more than one or two small bites
• Represent a variety of textures and flavors
• Be visually attractive
• Complement whatever foods precede or accompany them without duplicating their flavors
What you need?
a. Ingredients
b. Tools needed
Off set spatula
Cake turn table
Piping bag / tip / coupler
Cookie cutter
Bread knife / cake leveler
Cooling rack / parchment paper or silicon mat
Stick
Steps:
1. Prepare the cake base.
Sponge, shortbreads, meringue, choux pastry
use different bases for your petit four, it
depends on the type of petit four
2. Level the cake
Level the cake for even application of frosting
3. Cut into square / round or any shape (1in x 1.5 in) Use a ruler and sharp knife to cut
the pound cake into little cubes. The classic size for petit fours is a 1" cube, but you can cut
yours as large or small as you like.
4. Make the glaze
To make a great petit four, you need a good glaze. This poured fondant icing is thick enough
to give the cakes a clean, opaque finish, but still thin enough to make dipping and tapping off
excess icing a breeze.
5. Glaze the cake use stick at the end of a skewer or chopstick and dip or pour the glaze Dip the
cake into the poured fondant icing, or any icing like ganache, royal icing completely coating
the top and sides.
6. Decorate petit four
Use / add decorations like sprinkles, gum paste.
7. Let it dry
Use a cooling rack to remove excess icing, frosting used.
8. Arrange on a platter and present
Once the petit fours are dry, arrange them on a platter or in paper baking cups for immediate
serving. Store unfilled petit fours in an airtight container at room temperature for up to four
days.
ACTIVITY #1
DIRECTIONS: Write the step by step procedures in preparing and presenting Petit Fours
1.
2.
3.
4.
5.
6.
7.
8.
ACTIVITY #2
DIRECTIONS: Search for the words listed below and underlined each word.
WRAP-UP:
Different types of petit fours were discussed on this module. Give the summary on how to
prepare and present Petit Four? Write your answers below.
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VALUING:
Upon learning the steps by steps procedures in preparing and presenting petit four, how can
you apply in the real world once you start working after 5-6 years from now. Answers below
on the space provided.
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Post Test:
DIRECTIONS: Match Column A to Column B. Answers can be repeated.
Column A Column B
1. Petit four A. created with mini pastries
2. Petit four Sec B. created with cookies rather than cake bases
3. Petit four Dry C. example of petit four frais
4. Puff Pastry D. example of petit four Sec
5. Petit four glace’ E. another term / word for petit four Sec
6. Cream puff F. elegant bite size dessert
7. Petit four Frais G. small pastries made from sponge cake and
butter cake as bases
8. Ganache H. use as a filling or coating
9. 1in x 1.5 inch I. literally means small oven
10. Butter cream J. size of a petit four
GOD BLESS EVERYONE!!!!!!
