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Gateaux, tortes, and
Transcript of Gateaux, tortes, and
- is a rich multilayered cake filled with whipped cream, butter cream, mousse, jams or fruits.
- It can be made also with or without flour.
PETIT FOUR SECS
is a light cake or pastry with fillings like custard, fruits, or nuts.
is a small baked product or confectionery taken as dessert.
The term is a derived from a french word
, meaning "
PETIT FOURS GLACES
*meaning " DRY "
- Includes a variety of small desserts like special biscuits, meringues, macaroons, and puff pastries.
* meaning " ICED "
- Includes tiny cakes covered in fondant or glazed, icing, small e`clairs, and tarlets.
-Includes bite-sized appetizers served in cocktails or buffet.
ICING and FROSTING
- are two terms often used interchangeably.
- are the THINNER than icing.
- they are shiny toppings and fillings.
made with perishable ingredients,
*MILK or CREAM CHEESE
- It should be refrigerated to avoid SPOILAGE.
- Unfrosted or Unfilled cakes or those whose toppings and fillings are not perishable.
* The difference between the two is that
is usually THICK.
is generally THIN.
- Fresh fruits and jams can be
made into fruits glazes.
FOR BAKED PRODUCTS with TOPPINGS and FILLINGS
- Wrap them tightly in plastic wrap or store in cake keepers to preserve moisture.
PETITE FOURS SALES
5 EGG WHITES
1 CUP SUGAR
1 ½ CUP CHOPPED CASHEW NUTS OR ALMONDS
½ tsp. VANILLA
1. Beat egg whites untill stiff. add sugar gradually and continue beating.
2. Fold in chopped nuts and vanilla.
3. Divide mixture into 4 or 5 well-greased and floured 9-inch diameter pans to make thin layers.
4. Bake at 350(degree) untill golden brown. remove once and cool. use a spatula to remove the content of each pan.
5. Stack on top of one another to form 4 or 5 layers.
CUP WATER 1 CUP BUTTER
2/3 CUP SUGAR ½ CUP NUTS, CHOPPED
5 EGG YOLKS
1 CUP BUTTER
1. Boil water and sugar untill the mixture spins a thread.
2. Pour mixture slowly over well-beaten egg yolks and continue beating untill thick.
3. Place in the chiller ( of the refrigerator ) for 20 mins.
4. Cream butter and add the chilled egg mixture.
5. Fill the layers and cover the sides of the cake. sprinkle and chopped nuts
1 Recipe sponge cake
2 Recipe butter cream
4 Boxes confectioners` sugar Liquers ( Kirsch, Grand Marnier )
1) Prepare the sponge recipe above. For a finished sheet of petits fours you will need 3 layers of sponge cake, each about 1/4" thick. The final assembled cake will be no thicker than an inch.
2) Lay one sheet of cake on the back of a parchment lined flat sheetpan, and spread a 1/8" thin layer of jam, ganache, buttercream, etc.on top. Top with a second sheet, and repeat by spreading on the filling.
3) Top with a third and final layer of cake, but this time spread a very thin layer of filling on top.
4) Roll out a 1/16" thick sheet of marzipan the same size as the cake. Roll it loosely around a rolling pin, transfer, and unroll on top of the cake. Run the rolling pin carefully over the top. Place a piece of parchment on top, then place a second sheetpan on top.
6) Chill the cake for several hour to overnight.
10) When the icing has set, use writing chocolate, piping gel, buttercream, nuts, candied violets and fruit, to decorate the tops of the individual petits fours.
5) Flip the entire cake upside down, remove the sheetpan, and wrap the entire cake and bottom sheetpan with plastic wrap. Now place a flat sheetpan on top. Weigh this sheetpan down with a couple 4# weights. This procedure assures the layers are firmly sealed together, and will make cutting into portions easier.
7) Remove from the refrigerator,
and cut out small squares,
rounds, diamonds, ovals,
rectangles, etc. Be exact with
your cuts, and make sure your size does not exceed 1 1/4".
8) Prepare the fondant for icing. The fondant should be heated to 100F, and thinned with some simple syrup, corn syrup, and a little egg white for shine. The fondant should be of a consistency where it coats in very thin layers. The fondant may also be tinted in pastel colors.
9) Place the petits fours on an glazing rack about 1 1/2 inches apart. Place the glazing rack over a parchment lined sheetpan. Using a spoon, piping bag, or fondant funnel, pour the fondant over each piece. Make sure that the tops and sides of each piece are covered completely. Ideally, you should faintly see the cake layers through the fondant. Do Not Recoat, or the fondant will look clumpy!
3/4 Cups cashew nuts, chopped.
2 tpsps. heavy cream
2 eggs yolks, slightly beaten
1 Cup sugar
1/3 Cup butter, melted
1 Egg white, stiffly beaten
Powdered sugar and glace cherries ( for decorations )
1. Preheat oven to 300ºF (150ºC).
2. In a mixer bowl, place all the ingredients.
3. Using the paddle attachment of mixer, mix the
ingredients for about 5 minutes; till well blended.
4. Scoop 1 1/2 teaspoons of the mixture into each patty pan liner.
5. Bake for 30 minutes.
6. Remove from oven, cool in pan for 5 minutes and remove from pan and cool on baking rack.
7. Store in air tight jar or package them in containers.