TVL – BPP 11
Quarter 2
Module 11
How to Prepare Petit Four
WRITER: MA. GINA C. BUNDA
REVIEWER: KATHERINE J. GUEVARRA
EXPECTATIONS
At the end of the lesson, the learners should be able to:
1. explain the step by step procedures in preparing Petit Four;
2. summarize the procedure in preparing Petit Four.
PRETEST
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
RECAP
Swiss Roll was discussed last meeting. Explain how Swiss roll was prepared. Write
your answers below.
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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.
ACTIVITIES
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.
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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POSTTEST
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
KEY TO CORRECTION
8. arrange on a platter and present
7. let it dry
6. decorate petit four
5. glaze the cake
4. make the glaze
3. cut into desired shapes
2. level the cake
1. prepare the cake base.
ACTIVITY #1
5. G 5. C
J 9. 4. D 4. C
H 8. 3. E 3. B
A 7. 2.B 2. A
C 6. 1. I / F 1. C
POSTTEST PRETEST
References
Pearson on Baking: A textbook of Baking and Pastry Fundamentals 2nd edition
Labensky’s Van Damme Copyright 2009 by Pearson Education Incorporated Upper
Saddle River, New Jersey 07458
https://search.yahoo.com/search?fr=mcafee&type=E210US91215G0&p=how+to+p
repare+petit+four+cake These Fancy Petit Fours Are Ridiculously Easy to Make
By Erin Gardner April 2020
https://images.search.yahoo.com/search/images;
