PETIT FOUR SEC AND PETIT FOUR PRESTIGE
PASTRY 2(3063)
CERTIFICATE IN CULINARY ART
PREPARED FOR
PN HASLINA BT ABU HASAN
PREPARED BY
MOHAMAD EIKMAN FIKRI BIN ABD MANAN
K04CCA15F614
960330115387
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TABLE OF CONTENT
Content Page
Cover page 1
Table of content 2
Acknowledgment 3
Introduction 4-5
Content 6-9
Summary 10
Appendix 11
Reference 12
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ACKNOWLEDGEMENT
Alhamdulillah and gratitude to the Almighty for giving me the strength and patience
to complete this assignment.
I would like to express my gratitude to everyone that involve rather direct or
indirectly in helping me to complete this assignment. Firstly, I really appreciate all the helps ,
advisor and information which given by our lecture , Puan Haslina Binti Abu Hasan .
Without her support, I may not able to solve problem during the process until I finish the
assignment successfully.
In addition, I would like to take this opportunity to thanks those our friend who helped
me and giving some guide to complete this assignment. Last but not least, thousands of
thanks to their support and advise. Finally, thanks again to anyone who helped me and guided
me in order to finish the assignment.
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INTRODUCTION
PETIT FOUR
The term petits fours is traditionally used to describe the miniature cookies, tartlets, and cakes
that may accompany an afternoon coffee or tea or that are served after a meal. Petits fours
have numerous characteristics, including light, delicate, crisp, and refreshing. The common
defining characteristic of petits fours is that they can be eaten in one or two bites. The name
of these small treats, which literally means "small ovens," refers to the tradition of baking
small pastries in a slow oven after large pastries have been removed and oven temperature is
reduced.
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PETIT FOUR SEC
Petits fours sec are usually unfilled cookies. These have a signature dry, crisp texture from
being baked at a lower temperature for longer periods of time. The simple nature of this
category makes attention to detail a crucial consideration to ensure the quality and
presentation. These cookies often include various shapes and assembly procedures, which
may include the following cookie processes: icebox, molded, piped, and sheeted. Common
dough used for petits fours sec include shortbread, sable breton, and puff pastry to make
items like duchesses, sable beurre, Spritz, speculos, palmiers, allumettes glacees, tuiles, and
langue du chats.
PETITS FOURS PRESTIGE
Petit fours prestige, which are composed of more advanced preparations, mirror current
trends in pastry. Petit fours prestige may be smaller versions of contemporary entremets or
other desserts. Components used for petit fours prestige may include cake bases such as
biscuit or Dacquoise, creams such as creme mousseline or cremeux, egg foams like Italian
meringue, and fresh fruit. Additionally, many of the finishing techniques used for advanced
cake production may be used for petit fours prestige such as glazing and chocolate spraying.
Often these small pastries will even include small decorative chocolate or sugar elements.
The production of these items is labor intensive however, with the use of specialty molds and
working out of the freezer, petits fours prestige can look consistent and sharp and can be
produced efficiently.
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CONTENT
Biscuit Vanille | Petit Four Sec
INGREDIENT
8 (8 oz) Egg whites 240 g
½ Cup (4 oz) Extra fine granulated sugar (1) 120 g
2 teaspoons (2 tsp) Dried egg whites 5g
1 teaspoon (1 tsp) Vanilla bean paste 5g
1 ½ Cups (6 oz) Almond or hazelnut flour-180 g
meal
¾ Cup (6 oz) Extra fine granulated sugar (2) 180 g
4 Tablespoons ( 1 oz) Cornstarch 30 g
PREPARATION
1. In a bowl whip the egg whites to slight foam on medium speed. Meanwhile sift sugar (1)
and dried egg whites to combine. Gradually add to whipping whites.
2. Combine very well the almond flour, sugar (2) and cornstarch.
3. Add the vanilla to the stiff whipped egg whites and remove from machine.
4. Re-whisk the egg whites to make creamy and gradually fold in the dry ingredients. Do
not over-fold.
5. Stencil or pipe the batter on Silp at and sprinkle with cocoa nibs and powdered sugar.
Bake in a 320°F (160°C) oven until light golden.
6. Let cool and fill with filling of choice.
7. Decorate with a chocolate decor
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Cost to made in Malaysia
INGREDIENTS QUANTITY COST/UNIT TOTAL
EGGS 8NOS 40sen 3.2
FINE GRANULATED SUGAR 1 KG 2.80 2.80
HAZELNUT 500G 8.50 8.50
ALL PURPOSE FLOUR 1KG 1.30 1.30
CORN STARCH 1 PACKET 1.45 1.4
DRIED EGG WHITE 1 PACKET 3.00sen 3.00
VANILLA BEAN PASTE 1 PACKET 5.30 5.30
TOTAL
RM3.2O+RM2.80+RM8.50+RM1.30+RM1.40+RM3.00+RM5.30=RM25.50
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CONTENT
petit four prestige | White Chocolate strawberry square
Ingredients
1 stick butter
1¾ c. white chocolate chips
2 large eggs
½ c. sugar
1 tsp. Almond Extract
1½ c. all-purpose flour
1 c. strawberry preserves or jam
⅓ c. sliced natural almonds
Preparation
1. Heat oven to 350°F. Line a 9-inch-square pan with foil, letting it extend 2 inch above
pan on opposite sides.
2. Coat with non stick spray.
3. Melt butter and 1 1/2 cups white chocolate chips in a medium saucepan over low heat
(mixture may look curdled).
4. Beat eggs and sugar in a large bowl with mixer on medium-high speed until lemon
coloured. Stir in white chip mixture and extract until combined, then the flour just
until blended. Remove and reserve 1/2 cup batter. Spread remaining batter in prepared
pan.
5. Bake 20 minutes or until light golden. Gently spread preserves evenly over crust.
Spoon dollops of reserved batter over top; sprinkle with almonds.
6. Bake 30 to 35 minutes until lightly browned. Cool in pan on a wire rack.
7. Lift by foil ends to a cutting board. Melt remaining 1/4 cup white chocolate chips.
Scrape into a small sturdy plastic bag. Snip off tip of a corner and drizzle top with
back-and-forth lines. Let set. Cut in 36 squares; remove from foil
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Cost to made in Malaysia
INGREDIENTS QUANTITY COST PER UNIT TOTAL
BUTTER 227G 7.50 7.50
CHOCOLATE CHIP 1 PACKET 6.50 6.50
EGGS 2 NOS
40sen 80
SUGAR 1 KG
2.80 2.80
ALMOND 1 PACKET
10.50 10.50
ALL PURPOSE 1KG
FLOUR 1.35 1.35
STRAWBERRY 1 BOTTLE
JAM 4.50 4.50
TOTAL
RM 7.50+RM6.50+80SEN+RM2.80+RM10.50+RM1.35+RM4.50=RM 33.45
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Summary
The presentation and overall quality of petits fours plays an important role in the perception
of these sweets. Because these creations are small and designed for a discriminating palate,
care should be taken in their preparation to ensure they are as perfect as can be. Petits fours
are sometimes described as mignardise, essentially small, delicate bites, and friandise, which
refers to a treat often enjoyed with coffee or tea or after a dessert course. Usually found in
fine dining settings such as restaurants and hotels, they are the pastry kitchen's version of the
savory amuses bouche, or taste teasers.
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Appendix
Petit four sec
Petit Four Prestige
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References
https://en.wikipedia.org/wiki/Petit_four
http://www.pastrysampler.com/Questions_and_Answers/petit_four.htm
http://www.bestrecipes.com.au/article/what-are-petit-fours-a1197.html
https://www.pinterest.com/pin/471611392199173315/
https://www.highbeam.com/doc/1G1-184188380.htm
https://www.google.com/search?q=petit+four+sec+cookies+recipes&biw
https://www.google.com/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-
8#q=petit%20four%20prestige
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