Petits Fours and Macarons Overview

Petits Fours Sec

• Characteristics: Typically unfilled cookies with a dry, crisp texture, achieved by low-temperature, extended baking.
• Detail and Presentation: Crucial for quality and appearance. Various shapes and assembly methods (icebox, molded, piped, sheeted).
• Dough Types: Shortbread, sablé breton, puff pastry.
• Examples: Duchesses, sablé beurre, Spritz, speculos, palmiers, allumettes glacées, tuiles, langue de chats.
• Macaron: Parisian macarons are popular; characterized by two cookies, filled and sandwiched together; glossy surface, colored representing the filling.
• Macaron Interior: Soft and moist, never crunchy or tough.
• Macaron Curing: Allows flavor to infuse and softens cookie; can be stored uncovered in refrigerator at 70% humidity for up to 3 days.
• Macaron Fillings: Commonly buttercream or ganache (vanilla, pistachio, chocolate, praline, lemon, raspberry, etc.)

Petits Fours Glacés

• Description: Small cakes coated in a thin glaze.
• Glaze Type: Typically fondant, applied at the end of production.
• Structure: Alternating thin cake layers with jam or buttercream.
• Topping: Top layer of marzipan, enhancing flavor and creating a smooth surface for the glaze.
• Marzipan Composition: Almond paste, sugar, cooked sugar syrup, sometimes glucose and/or egg white.
• Post-Glazing: May be further decorated with intricate piping.
• Less Common: Fewer in popularity due to rise of other petits fours.

Petits Fours Frais

• Characteristics: Served fresh daily, quality degrades over time.
• Composition: Cream-filled items (éclairs, tartlets).
• Types: Fresh fruit and mousse-filled macarons, spongy items like almond cakes, madeleines, financiers.

Petits Fours Déguisés

• Characteristics: Fresh, dried, or candied fruits coated in sugar, fondant, chocolate, or a combination.
• Dipping Process: Fruits are dipped into cooked sugar syrup.
• Fruit Examples: Gooseberries, kumquats, cherries, grapes, candied pineapple, mango.
• Fruit Preparation: Some fruit (e.g., kumquat) may require drying before coating.
• Storage: Use quickly or store with humectants to prevent softening.
• Syrup Composition: 100% sugar, 35% water, 35% glucose, and tartaric acid solution.
• Cooking: Cooked to 320°F (160°C).
• Cooling: Removed from heat, cooled in cold water.
• Marzipan Use: Can be used to coat fruit for better coverage and flavour before dipping in sugar syrup.
• Fondant Use: Should be dry before additional coatings like chocolate. Fruits should be candied or with low moisture.
• Chocolate Coating: Fondant layer needs to set before dipping in chocolate. Suitable fruits include strawberries, candied orange slices and candied citrus peels.