TLE-HE-BPP Quarter 4 – Module 1 Preparing Iced Petits Fours
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1 0 TLE-HE-BPP Quarter 4 – Module 1 Preparing Iced Petits Fours TLE-HE-BPP-10 Alternative Delivery Mode Quarter 4 – Module 1 : Preparing Iced Petits Fours First Edition, 2020 Introductory Message The Self-Learning Module (SLM) is prepared so that you, our dear learners, can continue your studies and learn while at home. Activities, questions, directions, exercises, and discussions are carefully stated for you to understand each lesson. Each SLM is composed of different parts. Each part shall guide you step-by-step as you discover and understand the lesson prepared for you. Pre-tests are provided to measure your prior knowledge on lessons in each SLM. This will tell you if you need to proceed on completing this module or if you need to ask your facilitator or your teacher’s assistance for better understanding of the lesson. At the end of each module, you need to answer the post-test to self-check your learning. Answer keys are provided for each activity and test. We trust that you will be honest in using these. Please use this module with care. Do not put unnecessary marks on any part of this SLM. Use a separate sheet of paper in answering the exercises and tests. And read the instructions carefully before performing each task. If you have any questions in using this SLM or any difficulty in answering the tasks in this module, do not hesitate to consult your teacher or facilitator. Thank you. Published by the Department of Education, SDO Aurora Schools Division Superintendent: Catalina P. Paez PhD, CESO V Assistant Schools Division Superintendent: Danilo M. Jacoba Development Team of the Module Writer: Jonalyn O. Calado Editor: Esmeralda S. Escobar Reviewer: Cherrybel P. Gaspar Illustrator: Lomel L. Alvarado Layout Artist: Jonalyn O. Calado Management Team: Erleo T. Villaros PhD Esmeralda S. Escobar PhD Estrella D. Neri Milagros F. Bautista PhD Printed in the Philippines by Department of Education – Region III – Schools Division of Aurora Office Address: Sitio Hiwalayan, Brgy. Bacong, San Luis, Aurora Telefax: Email Address: [email protected] What I Need to Know This module was designed and written for the learners. After going through this module, the learner is expected to: 1. enumerate the different characteristics and types of classical and contemporary petits fours; 2. identify the different principles in preparing petit fours, types and kinds of sponge and bases; and 3. perform preparing of iced petit fours bases. What I Know Directions: Read and answer each item. Write the letter of your answer on your answer sheet. 1. It is a miniature bite-sized confection coated with icing. A. fresh petit four C. marzipan B. iced petit four D. petit four 2. It is a petit four decorated or covered with fondant icing. A. fresh petit four C. marzipan B. iced petit four D. petit four 3. It is a paste made of almonds and sugar that is worked to plastic consistency. A. fresh petit four C. marzipan petit four B. iced petit four D. petit four 4.What petit four filling enhances flavor, adds moisture, and binds the product? A. butter C. jams B. ganache D. meringue 5. It is a paste or confection icing or filling made of meringue and gelatin. A. fresh petit four C. marzipan B. iced petit four D. petit four 1 Lesson Preparing Iced Petits 1 Fours A petit four (plural: petits fours) is a small cake generally eaten at the end of a meal or served as part of a large buffet. The name is said to have originated from the practice of cooking small pastries “in a low-temperature oven. This lesson is expected new for you maybe this is your first time to read of hear the recipe but this lesson will help you to be familiar with this new recipe… What’s In Directions: Looking back on the techniques on how to decorate our cake products that can be also considered as one example of petit four once it will be cut into smaller sizes. Try to remember the different tips on how to plate deserts like cake, by looking at the picture below, list down at least 5 tips that were meet. 2 What’s New Directions: Study the pictures below, observe the changes happened to our cake product. Answer the following questions in your activity sheet. 1. Observe the size, shape, garnishes and the presentation. Do they change? 2. Did the changes in the physical appearance affect the cake’s taste? You will be answered with this module, so make yourself ready for our new lesson. What Is It Petit Fours Small biscuits and cakes tastefully decorated. Sweetmeat and cakes are designed to be served as dessert with after dinner coffee or cocktails. Petit Fours should be small. They are often made into different shapes. They are delicate, crispy, fresh, attractive, light, and designed to be swallowed in just one or two mouthfuls. They are prepared from a variety of ingredients. They are usually small pieces that have been baked. While the emphasis is on small, non-baked confectionery items like caramelized and glace fruits, marzipan shapes, or other small sweet delicacies are also served as petit fours. 3 Typical Characteristics: 1. Approximately 1 inch square and about 1.5 to 2 inches high 2. Consist of layers of cake and butter cream frosting 3. Petits fours however can refer to any number of small confections or pastries. 4. Petits fours can be eaten in one or two bites and these fancy pastries are further divided into "sec" or "glacé". 5. The petit four "sec" and "glacé" can be sponge or cake based, biscuit or cookie based, meringue based, marzipan based, fresh fruit or chocolate based. CATEGORIES OF PETITS FOURS PETITS FOURS SEC (sec meaning "dry") include a variety of small desserts, such as: special dainty cookies baked meringues macaroons puff pastries. Only a small amount of ganache buttercream, or jam is used to sandwich the pastries together or to decorate the tops, and they are often dipped in chocolate. Actually, common cookie recipes can be converted to petits fours secs simply by making them smaller and enhancing their decoration. PETITS FOURS GLACES (glacé meaning "iced") are iced or decorated in some way, such as tiny cakes covered in fondant or frosting, small eclairs, and tartlets. They can also be pastries filled with cream, chocolate, or jam and then covered, glazed, or dipped and decorated with marzipan, fondant, chocolate, or some other form of glaze or icing. PETITS FOURS FRAIS Petits fours frais are characterized by items that are served the day they are made because their composition leads to deterioration of quality the longer they sit. This group includes cream-filled items, such as eclairs, tartlets (fruit, cremeux, ganache), and some petits fours deguises. Parisian macarons may be classified as petits fours frais when they are filled with fresh fruit and a mousse or similar light-textured cream. Petits fours frais may also include "spongy" petits fours such as almond cakes, madeleines, and financiers. PETITS FOURS DEGUISES Petits fours deguises are made from fresh, dried, or candied fruits that are coated in cooked sugar, fondant, chocolate, or any combination of the three. Fruits commonly dipped in sugar include gooseberries, kumquats, cherries, grapes, and candied fruits such as pineapple or mango. The fruit is simply 4 dipped into the cooked sugar solution and then transferred to a silicone mat or lightly oiled granite. Some fruit, such as kumquat, may benefit from drying out slightly before dipping. Any fruit dipped in sugar should be used in a timely fashion or should be stored with humectants, to avoid the softening of the sugar. PETITS FOURS PRESTIGE Petits fours prestige, which are composed of more advanced preparations, mirror current trends in pastry. Petits fours prestige may be smaller versions of contemporary entremets or other desserts. Components used for petits 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 petits fours prestige such as glazing and chocolate spraying. Often these small pastries will even include small decorative chocolate or sugar elements. Types or kinds of petit four bases: The base for petit four can either be marzipan or sponge. A petit four base must be strong enough to hold the petit fours. 1. Cake can be baked in shallow trays then topped with soft topping then cut to shape desired similar to sponge sheets 2. Shortbread mixture of flour, fat and sugar, enriched with egg and has a short eating quality 3. Pastry puff pastry can make a suitable base for petit fours when a sweet filling is used. 4. Sponge baked in thin sheets and layered together with filling which act as an adhesive to hold the sheets of sponge together. Petits Four Varieties Petit fours are divided into five broad categories based on preparation method, texture or principal ingredient: 1. Dry such as fragile, crunchy dainty cookies 2. Fresh such as tartlets filled with creams and fresh fruit 3. Iced such as delicate layer cakes cut into small squares 4. Almond such as French-style macaroons 5. Glazed Fruit Cut bases to the desired shape Any form and shape can be applied but accuracy of cutting is vital. It should minimize waste. Shapes can be round, diagonal, square, or triangle. Almost 20% of the product is wasted if round and diagonal shaped is use. 5 Any shape can be used but wastage needs to be added to the cost of production.