Podcast
Questions and Answers
What characteristic defines petits fours frais?
What characteristic defines petits fours frais?
Which of the following items can be classified as petits fours frais?
Which of the following items can be classified as petits fours frais?
What should be added to prevent sugar from softening when storing dipped fruits?
What should be added to prevent sugar from softening when storing dipped fruits?
What is the primary characteristic of petits fours sec?
What is the primary characteristic of petits fours sec?
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What is a typical syrup composition for dipping fruits in sugar?
What is a typical syrup composition for dipping fruits in sugar?
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Which of the following is a common dough used for petits fours sec?
Which of the following is a common dough used for petits fours sec?
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Which fruit is commonly used for coating with marzipan before sugar dipping?
Which fruit is commonly used for coating with marzipan before sugar dipping?
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Which of the following describes the texture of the inside of a well-made Parisian macaron?
Which of the following describes the texture of the inside of a well-made Parisian macaron?
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What is one reason the fondant used for dipping fruits needs to be dry?
What is one reason the fondant used for dipping fruits needs to be dry?
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What happens to macarons if the humidity is too high?
What happens to macarons if the humidity is too high?
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What temperature should the sugar syrup be cooked to achieve proper dipping consistency?
What temperature should the sugar syrup be cooked to achieve proper dipping consistency?
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What is typically used to finish petits fours glacés?
What is typically used to finish petits fours glacés?
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Why should marzipan covering be allowed to dry before dipping in sugar?
Why should marzipan covering be allowed to dry before dipping in sugar?
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What type of filling is most commonly used in macarons?
What type of filling is most commonly used in macarons?
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What element is often added to petits fours glacés for flavor and smoothness?
What element is often added to petits fours glacés for flavor and smoothness?
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How are petits fours glacés typically assembled?
How are petits fours glacés typically assembled?
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Study Notes
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.
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Description
Explore the intricate world of Petits Fours Sec and Glacés, focusing on their unique characteristics, dough types, and presentation methods. Delve into the art of making macarons, from the filling to curing techniques. This quiz covers both the preparation and aesthetic elements essential for these delicate desserts.
