Petit Fours

This type of cake is also a bite-sized dessert that uses fresh ingredients. It should also be served the day it was produced because it may deteriorate quickly.

• Petit four glaze

• Petit four sec

• Petit fours frais

• Petit fours deguises

Is a small one (1) to two (2) bite-sized cake, coated with a glaze and covered with poured fondant to add extra appeal.

• Petit four glaze

• Petit four sec

• Petit fours frais

• Petit fours deguises

This type of dessert is a created miniature of a particular design.

• Petit four glaze

• Petit four sec

• Petit fours frais

• Petit fours deguises

This type of dessert is usually made of unfilled cookies and a bit lighter compared to glaze.

• Petit four glaze

• Petit four sec

• Petit fours frais

• Petit fours deguises

Baked in thin sheets and layered with flavored fillings that serve as adhesive to hold layers of cake

• Sponge

• Cake

• Shortbread

• Puff Pastry

• Choux pastry

Baked in 1 to 2 cm shallow trays can also be used as a base for petit fours. It has a soft topping and cut into different shapes.

• Sponge

• Cake

• Shortbread

• Puff Pastry

• Choux pastry

When used as a base, may prevent movement of fillings to the base. 2 parts flour, 1 part sugar, and 1 part butter mixture

• Sponge

• Cake

• Shortbread

• Puff Pastry

• Choux pastry

Best used as a base for petit fours with sweet fillings.

• Sponge

• Cake

• Shortbread

• Puff Pastry

• Choux pastry

Made by boiling fat and water with added flours and panada may also be utilized as a base for petit four sec.

• Sponge

• Cake

• Shortbread

• Puff Pastry

• Choux pastry

Chocolate may be spread in a thin layer to serve as a base for petit fours.

• True

• False