Prepare and present gateaux, tortes and cakes, display petit fours and present desserts

8/17/2019 Prepare and present gateaux, tortes and cakes, display petit fours and present desserts

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BREAD & PASTRY PRODUCTION

Prepare and Present Gateaux, Tortes and Cakes

Prepare and Display Petit Fours

Present Desserts

TRAINEE MANUALPolytechnic College of Davao del Sur, Inc.

Hospitality Management Department


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Bread & Pastry Production 3

ntroduction

This unit deals with the skills and knowledge required toError: Reference source not

found a range of settings within the hotel and travel industries workplace context.

Course Code:

FPT 121

HRM 4

GRADE 11

Nominal Hours:

60 hours

earning Outcomes &'

Prepare and (a%e sponges and ca%es for gateau#, tortesand ca%esPerformance Criteria

1.1 Select required commodities according to recipe and production requirements

1.2 Prepare a variety of sponges and cakes for gateaux, tortes and cakes to desired product

characteristics

1.3 Produce a variety of sponges and cakes for gateaux, tortes and cakes according to

standard recipes and enterprise standards

1.4 Use appropriate equipment to prepare and bake sponges and cakes for gateaux, tortes

and cakes

1.5 Use correct techniques to produce sponges and cakes for gateaux, tortes and cakes

1.6 Bake sponges and cakes for gateaux, tortes and cakes to enterprise requirements and

standards

1.7 Select correct oven conditions for baking sponges and cakes for gateaux, tortes and cakes

earning Outcomes )'Prepare *llings, coatings, icing and decorationsPerformance Criteria

2.1 Select required commodities according to recipe and production requirements

2.2 Prepare a variety of fillings, coating/icing and decorations for gateaux, tortes and cakes

earning Outcomes +'ssem(le gateau#, tortes and ca%esPerformance Criteria

3.1 Assemble required commodities and/or preparations

3.2 Assemble gateaux, tortes and cakes according to recipe instructions

3.3 Use appropriate equipment to assemble cakes for gateaux, tortes and cakes

3.4 Use correct techniques to assemble cakes for gateaux, tortes and cakes

earning Outcomes -'Decorate and presentdisplay gateau#, tortes and ca%esPerformance Criteria


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4 Bread & Pastry Production

4.1 Decorate cakes for gateaux, tortes and cakes using coating, icing and decorations to

according to standard recipes and/or enterprise standards and/or customer requests

4.2 Present/display gateaux, tortes and cakes to enterprise standards using appropriate

service equipment

earning Outcomes /'Store gateau#, tortes and ca%es

Performance Criteria

5.1 Store at correct temperature and conditions of storage

5.2 Maintain maximum eating quality, appearance and freshness

"lossary

$erm !#planationgar gar

Setting agent derived from seaweed. Much stronger

than gelatine and harder to use. More stable.

Vegetarian alternative to gelatine.

llergenA substance that is foreign to the body and can cause

an allergic reaction in certain people.

Compound chocolateA bakers chocolate made with cocoa mass and

vegetable fat.

Can be used without tempering.

Not as flavoursome but cheaper and very practical to

use.

Couverture chocolateA good quality chocolate made with cocoa mass and

cocoa butter.

Need to be tempered before using as garnish.

Expensive and best flavour.

Da0uoiseA cake sponge made with a meringue and nuts foldedthrough.

1illingsAn ‘insert’ in between of the cake to enhance the taste

and the layering of the cake.

1rench Pastries‘Individual cake/pastries’ with approximate size of 5 to 6

cm, a term commonly used as ‘assorted French Pastries’

in the Industry.

"anacheA chocolate paste/filling made from boiling of cream and

stirring it into the chocolate.

"ateauFrench name given to structured layered cake

interspersed with flavoured cream or mousse, décor


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$erm !#planation

applied to sides.

"elatine

Setting agent derived from animals bones and skins,used to stabilise creams.

2ellying gentAn agent used to set (soft solid food), e.g. Gelatine,

Agar-agar, Pectin.

2oconde SpongeA thin sponge sheet made from almond or marzipan

past.

3ahluaCoffee liqueur.

Mar4ipanAlmond paste made from icing sugar and almonds.

Mascarpone cheeseA cream cheese that has tartaric acid added to give a

sour flavour.

Fat content will range from 25% to 75 %, depending on

manufacturer. Used in Tira Misu Dessert.

Petit "ateau#Small individual cakes of the larger variety.

$emperingProcess of heating, cooling and warming up chocolate to

appropriate temperature to align the cocoa buttercrystals thus setting the chocolate.

$orteSimilar to gateau but of Austrian, German, Italian and

Eastern European origins.

The name can be applied to either.

Tortes can have pastry layers and more fruit and nuts

tend to be used in some structures.

$rimolineInvert sugar – mixture of dextrose and fructose in

approximately equal proportions, created by treatingsucrose with an enzyme – Sucrose +Water =

Dextrose + Fructose


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Introduction to gateau# and tortes and ca%es

De*nition

Traditionally Gateaux and Tortes are described as a cake or sponge soaked with a syrup

or liqueur and layered with fillings such as buttercreams, fresh creams, mousses,

ganaches, custards, fruits and jellies and can include pastries such as puff pastry, short

pastry, choux pastry and meringue based baked goods.

It is also interpreted as individual decorated wedge of a layered cake.

Gateaux in France refer to all Cakes and Pastries of a certain size, usually bigger than

one portion.

Modern Gateaux and Tortes finishing includes products which are:

• Glazed

• Masked

• Sprayed

• Covered or

• Coated.

with chocolate, marzipan, fresh cream, icings or buttercreams.

Decorations should be suited to the texture of the cake, so thatthe customer can experience:

• Creamy

• Crispy or crunchy

• Fruity.

Traditionally Gateaux and Tortes were decorated by the slice.

Due to high labour cost and introduction of plated design and decorations when serving

cakes or gateaux this is no longer required.

Nevertheless some traditional cakes may require individual slice decorations.

Today the terms are interchangeable and are grossly used to market the product – the

specialty cake.

Like most of products in patisserie eye appeal and flavour of theproduct are vital to the

success of selling and customer satisfaction.

There are endless possibilities to create new textures, flavours and combinations and

individuality is recognised by the consumer.


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Gateaux can also be produce in slab and slice individually, or

produced in small sizes (approx 5 – 6cm).

The smaller sizes are commonly calledFrench Pastries

(individual portion size cak


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earning Outcomes &'

&.& Select re0uired commodities according to recipeand production re0uirements

Ingredients required for Gateaux and Tortes are the same as for cakes and pastries.

Definition of Commodity

A commodity is an item that is required to meet a need of the end user. For the

pastrycook making Gateaux and Tortes the list below is what they will be looking

to acquire.

Gateaux and Tortes are a compilation of the following:

• Cake base

• Pastry base

• Sponge base

• Meringue base

• Japonaise base.

These are combined with flavoured fillings that are then decorated andpresented for sale.

Fillings:

• Creams

• Mousses

• Fruits

• Jams.

Décor:

Fruit

Nuts, sliced or ground; Roasted

Chocolate motif or shapes moulded or cut to specific designs

Glazes applied to:

Add flavour and

Stimulate the product visually to the potential customer.


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These products are normally very elaborate and have several stages to their production.

It can take several days to produce just one product and it is just because the professional

pastrycook or patissier has the storage capacity to produce and store these components that they

are sold at a very competitive price.

Some gateaux are traditional but modern day interpretation offers a much wider selection to the

consumer.

A gateau was normally based on sponge cakes that had three layers of sponge

and layers of cream and flavoured syrup. The syrup was to replace moisture in

the sponge that was lost due to staling.

Tortes where originally pastry based with a filling inside and another mixture

might act as a topping over the filling.

All things evolve over time and with modern communications many lines are blurred.

Staling is a term that describes loss of moisture from starch based product such as bread and

cake:

It does not mean it is not up to standard

It does not mean it is old.

It just means it is not as moist as it was when it was first produced.

Some products mature in flavour as they age. Good quality fruit cake is normally 4 weeks old

before it is put up for sale.

&.) Prepare a variety of sponges and ca%es forgateau#, tortes and ca%es to desired productcharacteristics

$he Production Methods5

The aim of each of the production method is to form an emulsion, where all ingredients are

dissolved and evenly dispersed and able to incorporate air.

Cake Products:

Sugar batter method


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Flour batter method

Blending method

Two stage method

Three stage method

All in method

Boiling method.


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Sponge Products:

Traditional Process

Genoese

Emulsified Process

The delayed soda process

Separated Sponges.

Cakes are made many ways.

It does not matter what type of cake, sponge or base

product that you make for the Gateaux or Torte.

It does not matter what flavour cream or filling that is

used.

It does not matter how it is decorated.

If it is manufactured from ingredients that are fit for human consumption then it can be used to

manufacture the product.

The only other requirement is that you need to find customers that will purchase the product that

you have made.

It is easier to sell a product if it can be linked to a festival season or event.

Seasonality and ethnic diversity also can be taken into account.

&.+ Produce a variety of sponges and ca%es for

gateau#, tortes and ca%es according to standard

recipes and enterprise standards

Some classical !uropean standards

Black Forest Cakes:

Chocolate sponge cake

Cream

Kirsch liqueur

Sugar syrup

Cherrie

Chocolate strips and shavings.

Sacher torte:


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Chocolate sponge, very dense in texture

Apricot jam

Ganache.

Dobos Torte:

White cakes layers, 5

Chocolate buttercream

Caramel toffee.

Gateau St Honeore:

Puff pastry base

Choux pastry

Crème patisserie

Fresh cream

Hazelnut flavoured cream

Caramel toffee.

Gateau Pithiviers:

Puff pastry

Almond frangipane cream

Egg wash

Icing sugar.

Gateau Mille Feullies:

Puff Pastry Crème Patisserie

Fondant

Roasted nuts (flaked Almonds)

Boiled Apricot jam.

Buche De Noel:

Sponge sheet


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Buttercream

Meringue décor

Roasted nuts

Liqueur.Datteltorte:

Sweet pastry base

Meringue filling with date, orange peel and almond added

Whipped cream topping

Décor; roasted flaked almonds, or; lemon flavoured icing.

Hapsburger Torte:

• Hazel nut Sponge

• Chocolate sponge

• Chocolate buttercream filling

• Pistachio and almond filling

• Apricot jam, boiling

• Ganache.

As the student studies the history of pastry making from the European cultures they will begin to

form their own opinion of each product.

Product will be adapted and modified with time. Product is not made the same way as it was 100

years ago.

Standards will vary. Standards will rise and fall. Good quality will always be good quality.

Cheap will always be cheap.

&.- Use appropriate e0uipment to prepare and (a%esponges and ca%es for gateau#, tortes and ca%es

Equipment may include:

Scales, Bowls, Mixing machine, Ovens, Trays, Racks, Fridge and freezer, Blenders, Dough break,

Rolling pin, Piping bags and nozzles, Wooden spoons, Rings, tins and moulds, Cutters.

The equipment needed will depend on the product being produced.


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&./ Use correct techni0ues to produce sponges andca%es for gateau#, tortes and ca%es

Techniquesshould include:

• Beating ingredient together to get the correct consistency before the next stage is

attempted. Usually butter and sugar to aerate before adding remainder of

ingredients

• Whisking of lighter ingredients as eggwhites to make meringue, mixing of cream so

the fat globules begin to adhere together and air

is trapped inside allowing cream to be piped

• Folding is the blending of whipped cream and

melted chocolate together so minimal air is lost sothe light properties of a delicious chocolate

mousse is achieved. The chocolate is folded

gently into the cream so the lightness is

maintained

• Creaming is the mixing of an ingredient like

butter so it is smooth and lump free. It can be

mixing it until the ingredient is lighter and fluffier due to the air being incorporated

into the ingredient

• Kneading is the manipulation of a dough until the correct consistency is achieved:

Bread dough is kneaded until the dough takes on the smooth characteristics of a well

develop gluten structure inside the dough

• Cutting skills are required when producing gateaux so even portions are achieved

• Piping skills are required so even balance is achieved in the decoration.

All these techniques need to be developed in order to be able to achieve a professional looking

product.

&.6 7a%e sponges and ca%es for gateau#, tortes andca%es to enterprise re0uirements and standards

Product characteristics that customers look for come from the following:

• Colour of the product when it is finally removed from the oven is important to the

visual appeal of the product. Colour stimulates the senses and encourages the

customer to purchase


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• Appearance is about form and shape. It is

important that all pieces have the same

appearance

• Consistency and texture is about how it

feels in the mouth when the customer isconsuming the product

• Moisture content adds to the shelf life

and mouthfeel of the product

• Mouthfeel and eating properties.

This is achieved by maintaining consistency of production. Nobody is allowed to move away from

the given formula, shape design.

Recipes need to be followed and each recipe should state the yield from each production run,

defining weights and number of units.

To achieve this each product must be moulded the same and must all look the same.

&.8 Select correct oven conditions for (a%ingsponges and ca%es for gateau#, tortes and ca%es

Correct Oven conditions for (a%ing ca%es and sponges

Oven settings for cakes

Solid heat of 150ºC – 180ºC will depend on cake size and thickness.

Oven should be ‘solid’ heat (bring to temperature and stabilise by holding at this temperature for 15

– 20 minutes before placing cakes in oven).

To prevent premature colouring of cake surfaces, they may be covered with sheets of clean paper

or a baking tray may be placed on top of the cakes for approximately 50% of the baking time.

To test when cakes are baked, use a thermometer to determine the internal temperature.

The baking process is complete when the centre of the product has reached gelatinisation

temperature (87ºC– 90ºC). Further baking beyond this point will only dry the product and reduce

shelf life.

A fine skewer may be inserted into the cake which should come out clean if cake is baked.

Do not remove cakes from tins until cold to avoid damage. Cold cakes to be wrapped as soon as

possible.

Oven settings for sponges

Sponge cake and genoise sponge are of a lighter density than cake. Sponge will cook quicker so

oven settings can be 180ºC – 200ºC.


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Sponge sheets or Swiss roll sponge is thin and it cooks very quickly. In

order to keep pliability in the product so it can be rolled it can be cooked at

a higher temperature.

Gelatinisation and coagulation will happen quicker and there is less drying

out of the product. After cooling it can be moulded or rolled easier.

Sponge sheets can be baked at 220ºC – 230ºC for approximately 7 minutes.

Oven conditions may relate to:

• Colour

• Shape

• Crust structure

• Temperature

• Rack position

• Cooking times

• Moisture.


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Work Projects

It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You must

submit documentation, suitable evidence or other relevant proof of completion of the project by the

date agreed to with your Trainer.

The student need to decide on a selection of products to produce.

1.1 Write a list of all ingredients that will be needed to produce the product:

• List needs to include consumable commodities as well

• Allow approximately 15% more for wastage

• It requires more than just the recipe weights.

1.2. Write a list of the equipment that will be required:

• Better to have a few extra pieces rather than none at all.

1.3.List of all recipes required with ingredients and method of production, yield to be obtained

and baking requirements:

• Remember to give required oven settings

• Storage while cooling baked product requirements.


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Summary

Select required commodities according to recipe and production requirements:

• Formula balance and ingredient unction !no"ledge is im#erati$e i understandingo t%e ca!e ma!ing #rocess is to be ac%ie$ed

• ole and e'ect o (our) sugar) at) eggs and (a$ourings need to understood* +%erole in t%e #roduct and e'ect u#on eac% ot%er ingredient is re,uired*

Prepare a variety of cakes and sponges for gateau# and torteproduction'

• -ariety can be listed under a cou#le o %eadings* .#onge and ca!e* /ea$y or lig%t*

Festi$e or common* +%e di'erent #roduct rom di'erent countries add to t%ee#anding list

• ost o t%is manual is based on uro#ean style ca!es and s#onges but t%e s!illand e#ertise is t%e same in all countries

• ll ca!es s%ould be "ell ormed and %a$e a bold and in$iting a##earance* tseating ,ualities s%ould lea$e a #leasant mout%eel gi$ing consumer a eeling ocontentment

• onsumers loo! or a##earance and s%a#e) consistency in sie and teture*

Produce a variety of ca%es and sponges according to standard recipesand enterprise standards'

• %ile one enter#rise ma!es large ca!e) anot%er mig%t ma!e t%e same ca!es inonly small sies

• Blac! Forest ca!e) ateau oret:oire and .c%"ar"alder ;irsc%torte are all t%esame ca!e

• +%ere "ill be slig%t $ariations "it% all but "ill all %a$e t%e same base ingredientsand may di'er slig%tly in a##earance* m#ortantly t%ey "ill be #roduced t%e samein eac% o t%e establis%ments e$ery time*

Use correct techniques to produce ca%es to enterprise standards'• .caling ingredients) aerating ingredients) incor#orating ingredients) de#ositing

batters and loading o$ens "ill #roduce desired #roducts*

7a%e ca%es to enterprise re0uirements and standards'

• Colour of the product"%en it is


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• ll t%ings need to be ta!en into account "%en ba!ing=

Is the product light

Is the product heavy

• >oes t%e #roduct need to be insulated*

earning Outcomes )'

).& Select re0uired commodities according to recipe and

production re0uirements

Commodities for *llings can (e sourced from many areas

Gateaux

Layers of cake or sponge with layers of flavoured cream between, cake or sponge layers

infused with flavours that will enhance the

final product.

Fillings can include the following

Buttercreams made either way:

• French

• Italian

• French.

These buttercreams can be flavoured to any

flavour that may be required. These flavourings

should be subtle in flavour.

Colouring can also be applied to the requirements of the enterprise. Again subtle is best but if

brightness is required then that is ok.

Fresh cream can be flavoured and coloured but care must be taken that it is kept chilled and is not

overwhipped. This will cause the cream to split and become unusable.

Crème Chibouste is a mixture that varies in actual composition but it is usually

Crème Patisserie and Italian Meringue mixed in varying proportions.

The flavouring of Crème Chiboust must be added to the Crème Patisserie

because when the meringue is added care must be taken not to knock

lightness out of the meringue portion.


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Crème Patisserie can be used as filling for some gateaux, flavours and

other ingredients can be added as needed.

Fruit fillings can be used in conjunction with creams.

The fruit can be in a starch suspension or used solely on their own inthe cream.

Care must be taken that the moisture level does not seep into the cream to disrupt the stability of

the cream filling.

Fresh cream and crème patisserie can have extra stability added by using gelatine after they has

been mixed.

Points on Gateau Making:

• A finished gâteau should not be higher than 5 cm without the decoration

• A gâteau has generally 3 layers of sponge and 2 layers of filling

• The sponge layers are moistened with flavoured sugar syrup (usual flavouring is a

liqueur)

• The sponge and filling layers should be of equal thickness

• Use a decoration that depicts the filling of the gateau

• A gâteau of 21 cm could be divided into at least 12 or 16 pieces if used as a

dessert.

The decoration can determine the apparent size of a gâteau.

The high point on the outside makes the gateau give more balance and makes it seem

larger.

Elegance of a Gateau

What make a gateau appealing to the eye?

• Air bubbles show lightness – Don’t destroy them with a hot

knife

• Razor sharp top edge shows the skill: Don’t hide by masking over with nuts or chocolate

1ig & 1ig )


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• Use clean lines:

Don’t over decorate, keep it simple and within your skills

• If masking sides with grated chocolate or nuts, avoid using the

same for decorating the top

• Keep the portions small as it is only as a dessert.

Torte

These will normally have slightly different construction than a gateau:

• Pastry base lined into a mould, sweet layer of jam then an almond

cream is placed on top and the torte is then baked then boiled

apricot jam is applied to the top of the baked product then a final

glaze of flavoured fondant is thinly applied.

Engadiner Nusstorte:

• Classical pie of rich shortbread with a caramel filling loaded up

with walnuts.

Aargauer rüeblitorte:

• Carrot cake.

Datteltorte:

• A Torte with a pastry base filled with meringues containing dates

chocolate and peel. Icing applied after baking

• Variation of this is without the pastry base, baked in lined mould

and served with fresh cream on top with grated chocolate.

So defining a torte is complex. Everybody will have a different opinion.

).) Prepare a variety of *llings, coatingicing anddecorations for gateau#, tortes and ca%es

Buttercreams –may be flavoured with liqueur, pulps and/or other flavours.

Boiled Creams –may be custards, bavarois, winecreams and chibousts. Also commonly used in

modern patisserie are poached creams like crème caramel or crème brulee.

Chocolate –may be used as ganache either with butter or fresh cream, flavours

and/ or liqueur or baked (mudcake).

Fresh and cooked cheese fillings – may include sweet mixtures of Cottage

cheese, Cream cheese, Ricotta, Mascarpone and Quark.


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Fruit –may be used fresh, poached, as a pulp, boiled and or thickened with pectin, gelatine, or

starch (jelly, jams).

Fruit may be frozen after initial preparation to change consistency and retain colour and flavour.

Commercial manufactured fillings are readily available.

Fresh Cream and/or Imitation Cream based –may be flavoured with liqueur

and/or fruits, including chocolate and other flavours.

Creams may be stabilised with agar agar, gelatine and or starches. Special

powders are commercially available to stabilise cream, which are freeze and thaw

stable.

It is important not to overwhip cream before using in mousses and fillings because further mixing

can cause the cream to ‘split’, this is when the fat solids separate from the liquids causing a

granulated or lumpy mouth feel, a smooth feel is desirable.

Marzipan and Nougat –may be used by itself or with the addition of liqueurs

and /or other flavours.


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Work Projects


submit documentation, suitable evidence or other relevant proof of completion of the project by the

date agreed to with your Trainer.


Fillings icings and glazes

2.1

Each

product will

need either

filling orproduct to

finish

outside:

•

•

•

•

•

•

•

•

•

•

•

•

Filling that might need to be made before the product is to be backed

• Fillings that will be used to assemble layers of baked product need to complete the

product, this is mainly gateaux

• Glazes or coating that will be applied to finish the product.

The student is required provide list of equipment and ingredients required to complete the fillings

and glazes.

Summary

Select required commodities to recipe requirements:• ommodities need to be


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earning Outcomes +'

+.& ssem(le re0uired commodities andor

preparations

Commodities and or Preparations

Bases

Sponge cake

Many different ways of making sponge cake. Ideal for gateau making, can

be plain, made with nuts or different colours. Easy to slice.

Butter cake

Pound or maderia style when a heavier base is required. Will absorb

and hold flavour infused sugar syrups well. Have a firmer texture than

sponge.

Japonaise

A baked meringue of ground nuts sugar and egg white. Less sugar than normal meringue.

Dacquoise

A gateau that has meringue style base and top with flavoured cream between.

The name has also become synonymous with the meringue base on its own.

Very similar to Japonaise. Dacquoise can be made with coconut instead of nuts

where Japonaise is not.

Shortbread

Used to support gateau base when extra strength is needed. Needs to be very thin to

make the eating sensation more refined. Can be fragile when using.

Multiple layers of almond or walnut shortbread layered together jam, then glazed with an

icing can be considered a torte by itself.

Puff pastry

Used as a base for Gateau St Honore. Gateau Mille Feulle is layered together

with flavoured Crème Patisserie and then glazed with feathered fondant for

visual impact.

Choux pastry


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Bread & Pastry Production25

Gateau St Honore is the classic that uses balls of choux pastry filled

with flavoured crème patisserie that are then glazed with boiled toffee.

Crème Patisserie is used because fresh cream and mousse would just

melt when the hot toffee is applied.

Fillings

Are used to hold layers together to form gateau construction.

They can stand alone or be bases to carry other eating sensations such

as flavour and textural diversity.

Buttercreams

French, German or Italian styles each have their own characteristics. They can all carry

colour and flavour to add to the eating and flavour sensation.

Mousses

Flavoured fresh creams. Can be stabilised when chilled with the addition

of setting agents like gelatine or agar-agar.

Vegetable gums derived from seaweed are becoming more readily

available as alternatives to gelatine.

Chibouste crème

A mix of Crème Patisserie and Italian Meringue. This mixture is more delicate

than buttercreams. Does not like to be over mixed as it will collapse easily.

Italian meringue is used as it is cooked unlike French meringue. The role of

the Italian meringue is to lighten the texture of the crème patisserie which can

carry a variety of flavours. It can be further stabilised with the addition of a

setting agent.

Chibouste cream is an excellent alternative to fresh cream.

Crème patisserie

A starch thickened milk enriched with the addition of egg. Will carry any flavour and colour

but care needs to be taken when making to avoid lumps in the cooking process.

Ganache

A mixture of boiled cream and chocolate. 2:1 cream: chocolate ratio is

normal. Lighter mixes only need ratio to change.

Fruits


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As filling some these will need to be cooked before either going into

oven or in filling in gateau. Apple for example will lose a lot of water.

Apricots not so much.

Apricots may not cook enough before the batter cooks so better tocook the fruit before being used.

Raw fruit can oxidise and discolour. Uncooked fruit in filling will lose water internally and

soak pastry or cake mix that surrounds it causing cake batter not to bake properly.

Berries are the exception to this as they are delicate but will still stain.

Fresh Fruits can be held in gel suspensions. This helps to hold moisture in place.

Dried fruits can be used for strong flavour and increased sugar content.

Dried fruits that are slightly re hydrated are good because they are available all year round

and easier to store. Will sit at room temperature.

Nuts, ground, sliced or whole

Can be used internally to add textural diversity and interest.

Décor

This is a term used to describe decorations that may be applied to the outside of

the gateau.

Roasted nuts

Sliced or ground or nibbed or shaved. These are all way that nuts can be

purchased for decoration purposes.

These will need to be roasted before using as the ‘RAW’ flavour ‘lacks’

character and diminishes the flavour of product.

ROASTING of nuts improves the flavour and colour of the nut so adding to the visual

appeal outside of the gateau.

Coconut while not being a true nut can be treated the same as nuts for this purpose andhas the advantage of being much more economical.

Candied fruits

Fruits that are slowly immersed in hot saturated sugar solution several

times will absorb the sugar and when cooled down and air dried will

stand at room temperature without the need for temperature control to

preserve them for longer periods of time than when fresh.

These can be colour enhanced as the cooking process can leach out colour. Some can be

natural. Visual appeal is the key here as well as food value.


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Non pariels

A coloured sugar candy that can be used to attach to the side of gateau or even applied to

the top of gateau.

%ocolate decors

Strips, curls and shapes can be formed to produce decoration that are place onto the top

of sides of gateau.

+.) ssem(le gateau#, tortes and ca%es according to

recipe instructions

ssem(ly Production

Production for Gateaux, Tortes and Cakes are usually over a period of several days.

Freezing techniques have advanced and simplified Cake making and it offers for the small

Patisserie shops great advantages: bigger selection of gateaux, longer shelf life.

A production schedule for Gateaux and Tortes may looks like the following:

Day 1:

• Preparation of dough

• Preparation of special fillings like fruit, and creams

or mousses, different from the main flavour of thegateaux

• Preparation of sponges and cakes.

Day 2:

• Baking of dough pieces

• Preparation of special decoration, especially dried

fruit

• Preparation of fillings like custards, buttercreams, ganache• Preparation of sugar solutions for soaking the cakes.


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Day 3:

• Assemble gateaux with base, sponges and fillings.

Day 4:

• Decorate gateaux and serve/sell.

Day 2 and 3 may be joined together, depending on how quickly

dough pieces cool down for further processing.

It is common practice to prepare the gateaux bases and store

them covered in the freezer.

The gateaux are finished and decorated on a daily basis. This way the customer is

assured freshest and the best possible product. Instruction should be

supplied with all recipes.

Gateaux and Tortes are like constructions

Ingredients are given and then instruction needs to be supplied to

construct the product from multiple commodities.

+.+ Use appropriate e0uipment to assem(le ca%es for

gateau#, tortes and ca%es

Round metal discs are invaluable in moving products aroundwhile they are being assembled.

Spatulasare used to spread creams over layers.

Knives– Long serrated knives for cutting cakes.

Piping bags and a variety ofpiping nozzles.

Moulds to hold mousses and soft creams in place until they

have had a chance to chill and stabilise.

Storage trays to place assembled product and carry to storagearea.

Cardboard bases to support and present finished product.

Stencils for marking cakes in particular designs.

Clear Acetate used to line moulds that have mousse filling on top of sponge. Different

cream fillings can be high-lighted when seen through the acetate.

Blast chillers to chill product quickly so the next stage of production can be commenced.

Coolrooms for holding product with short shelf life.


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Freezers to hold product in suspension for sale at a later date. Keeps production cost

down.

+.- Use correct techni0ues to assem(le ca%es for

gateau#, tortes and ca%es

All good recipes will have instruction on how the product should be assembled.

The role of the competent pastrycook/Patissier is to interpret the instruction then replicate

what has been written:

• Cutting of the cake

• Filling of the choux balls for Gateaux St Honore so the

crème filling does not cause the toffee not to fall off

• Consistency and thickness of the crème on the side of

the gateau before adhering roasted nuts to the outside

• Temperature of the crème on outside of the product before warmed

ganache is used to enrobe the chilled gateau.

Decoration of cakes become eclectic and incorporates the personal style of the pastry

cook.

Good decoration skills need to be practiced.

Spreading of cream:

• Requires even thickness all across the layer of sponge cake.

Piping rosettes:

• Single layer, double layer all need to be the same size.

Size needs to be in balance with the size of the cake.

Curling Chocolate

Properly tempered chocolate is able to be shaved and curled as it is

setting on the cooling bench. Planning, practice and expertise is

required to be able to execute this action.

Enrobing

The action of applying a glaze (icing or ganache) to the exterior of a

cake so that the covering fully covers the outside of the cake.

Correct temperatures need to be achieved because:

• If the glaze is too hot it will just fall off the cake


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• If it is too cold in will not run properly and the glaze will be too thick when it

is set.

Consistency of design

When decoration certain considerations need to be taken account:

• Symmetry

• Consistency in size of decorations

• Balance across the product.

Many cakes and gateaux look spectacular when finished:

• Gateaux: Multiple layers of cake and filling that has been enrobed and

decorated.

When designing your spectacular masterpiece other things need to be looked:

• Is the product going to be sold in one piece?

• Is the product going to be served in house?

• Can the product be cut easily?

• When cut, will all the slices look the same?

• Will the customers all get equal looking serves?

Expectations of customers change but all of the above points need to be considered when

constructing and decorating.

Cutting, layering and masking

Cakes and especially gateaux require a concentrated effort to

cut evenly, straight and cleanly.

Before the sponge can be layered with the chosen filling and

topping, it needs to be cut (with a serrated knife) into

appropriate horizontal even size layers. It takes practice to

master an even straight cut but it makes all the difference inthe presentation. Once cut, it needs to be covered to prevent drying until ready to use.

The filling should be weighed or evenly divided to gain the required yield.

Each layer should be levelled with a cranked or straight palette knife so that all the levels

are even.


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The top and sides take a lot of skills as they needs to be straight for

best presentation; this is called ‘masking’ (coating).

When finished, the sides can be masked with roast nuts, chocolate

shaving and ‘hundred and thousand’ (little coloured sugar drops)and the top decorated with the appropriate decoration.

When coating with a ganache or glaze, the cakes need to be placed

on wire racks to drain with a tray under it to collect the extra.

Remember nothing should be wasted in a kitchen.

The cake should then be placed on an appropriate board and doyley

for sale.

When using a knife to cut slices, mark the surface for the number of pieces required by

marking cuts directly through the middle of the cake.

A cake divider greatly helps when learning how to mark even number of portions.

If a soft icing, cream or chocolate coating is used it may be necessary to pre-cut the sides

using a knife dipped in hot water to cut through the hard crust and to prevent the soft icing

or cream from being flattened.

Cut through the cake carefully ensuring you submerge the blade of your knife (preferably

a long thin blade) in hot water (in a tall jug or tin), then dry the warmed blade between

each cut. It is important to cut with even motion and pressure (not to tear and squash) and

to hold the blade very straight to prevent cutting in an angle.

Use a moistened cloth or some paper towel to clean the blade from any sticky fillings or

glazes before the next cut.

Remember:

• Each cut must be the same size for the purposes of presentation and

portion control.

Cakes can sometime be semi frozen for easier portioning.

Note: The knife be must sharp in order not to flatten the cake and to keep the

decorations from being damaged between cuts.


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Work Projects

It is a requirement of this Unit you complete Work Projects as advised by your Trainer. You

must submit documentation, suitable evidence or other relevant proof of completion of the

project by the date agreed to with your Trainer.


Assembly of all components required.

2.1 Each student will need to construct a range of gateaux and Tortes:

• Supply a diagram of how the gateaux will be constructed

Summary

ssem(le Commodities'• ise en Place

• Beore any assembly can ta!e #lace all o t%e #arts %a$e to be in #lace

• Parts? gateau is a structure) so all #arts must be #resent or t%estructure cannot ta!e #lace*

ssem(le gateua#'• ateau traditionally %a$e been constructed rom t%e bottom to t%e to#

• .ome modern styles are constructed u#side do"n

• ousse or (a$oured cream is #laced into #lastic lined orms or mouldsand bottom layers are #laced on to#* +%e #roduct is t%en c%illed or roen

• @#on setting t%e #roduct is t%en remo$ed rom t%e mould and turned o$erbeore


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earning Outcomes -'

-.& Decorate ca%es for gateau#, tortes and ca%es usingcoating, icing and decorations to according to standard

recipes andor enterprise standards andor customer

re0uests

Style of decoration can be at the discretion to the head pastry cook.

Consistency is the main criteria here.

Product must look the same every time.


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-.) Presentdisplay gateau#, tortes and ca%es to

enterprise standards using appropriate service e0uipment

Present ca%es, gateau# and tortes

Displaying cakes is a great way to increase sales. The two

most common ways to display cakes are as follows:

• In a display fridge

• Displayed on a dessert buffet.

A well presented display increases eye appeal and may

persuade costumers to order a slice or buy a whole cake

when they see it.

It is important to keep your cakes seasonal as rich chocolate

and cream cakes will sell well in winter but in summer light

cakes with fresh fruits sell better.

When displaying cakes for any situation it is important to keep

everything clean, neat and tidy.

When you are displaying a cake you don’t want to leave it in the

display if 1/3 of the cake is left and crumbs are lying around the

plate.

Appropriate silver cake servers can also be used to make an

impression on the customer.

To be carried away, the cake need to be rested on a cake board

slightly larger than the actual cake.

A lace doyley placed under the cake adds to the visual pleasure

but make sure the cake is cut before hand as not to damage the doyley.


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Work Projects


submit documentation, suitable evidence or other relevant proof of completion of the project by

the date agreed to with your Trainer.

The student will need to produce a diagram of a gateaux that they will be decorating:

• A brief history of the style will need to be presented

• Define the ethnic origin of the cake

• Does it have any significance about it? Special occasions, festival time.

2.1 Describe the filling that may be used in the cake:

• What type of filling is to be used?

• Is there an historical significance to the décor.

2.2. Describe the process of glazing the cake:

• What type of glaze will be used:

Fudge icing

Fondant

Ganache.

Summary

Decorate ca%es for "ateau# and $ortes'• any orms o decorations are a$ailable to t%e #ractitioner

• Blac! Forest ca!e is going to be #resented in #laces ot%er t%an t%e +raditional erman Forest area o Ba$aria t%en $ariations are going tooccur

• t is u# to t%e enter#rise to set t%e standards and t%en it is u# to t%e#ractitioner to ad%ere to t%em*

Present and display "ateau# and $ortes'• Presentation tec%ni,ue "ill de#end on "%ere t%e #roduct is going to be

sold

• %at acilities are a$ailable to #resent t%e #roduct in it best lig%t?


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earning Outcomes /'

/.& Store at correct temperature and conditions ofstorage

and

/.) Maintain ma#imum eating 0uality, appearance andfreshness

Gateaux and Tortes can be harder to store than otherbakery products.

Product needs to be stored at correct temperature and

conditions may relate to:

Away from strong odours

All gateaux need to be protected from strong odours like

onion, garlic that may be present in some coolrooms in

kitchens.

In larger kitchens there will be dedicated controlled storage for gateaux and tortes.

Controlled storage is a term that covers ‘chilled, enclosed spaces’ and ‘room temperature,

enclosed spaces’ areas.

Cool room temperature

Most Gateaux will need to be chilled because of the nature of the ingredients.

All food coolrooms must operate below 4ºC.

Some tortes do not need to be chilled and should not bechilled because chilling will spoil the flavour of the product.

Appropriate containers

Placing gateaux and tortes into boxes when sold is the

best way of ensuring that the product travels to the place

on consumption intact.

Care needs to be taken that edges and top decorations are

not damages when packages do not get damaged.


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When applying decorations packages sizes need to be taken into considered.

Labelling

Labelling is required in the modern world. Labelling must be adhered to outside packages.

It informs the customer who is able to make a choices and it does protect the manufacturer

against unfounded complaints.

Cool room placement

Delicate products need to be stored in an area where the possibility of damage is minimised.

Length of time in cool storage

Fresh products all have ‘different lifetimes’ at what sage do they become ‘unsaleable’ and

‘inconsumable’:

• Unsaleable Food:All purchasers have the right to be able to purchase food that

will last a certain period of time past the time of purchase. This will vary from food

product to food product

• Inconsumable food: Food that is not fit for human consumption. This food

should not be sold. Manufacturer must accept the loss.

Freezer temperature

Storage long term must be at -18ºC or less:

• Storage of ice cream for service can be at -10ºC.

Length of time in freezer storage

Time in the freezer will vary.

Pastisserie products like gateaux and tortes should only be in freezer for weekly periods.

Freezing will have a drying effect on products. The longer product is in frozen state the more

likely quality will diminish.

Freezer space is also expensive, so the longer it is in freezer the more it has cost to produce.

Staling

All bakery products will stale.

Staling is the process where the optimum eating fades.

Staling can be in several forms:

• Air passes through the product and dries

the product out

• Moisture from the air enters the product so it loses some of the eating quality:

Crisp product goes soft.


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To maintain the eating quality of bakery items:

• Use as soon as possible

• Cover to protect from environment

• Keep chilled

• Keep dry.


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Work Projects


submit documentation, suitable evidence or other relevant proof of completion of the project to

your

Trainer

by the

date

agreed

to.

5.1

What

temperature are you going to store your finished gateaux and torte product:

• You need to cite standards and explain why these standards are being implemented

• Students can use photographic evidence to demonstrate how this will be

implemented.

Summary

Store at correct temperature and conditions of storage'• +ortes store best at room tem#erature* t%ey need to be stored or long

term t%en t%ey are best roen• %en storing t%ey need to be #rotected rom outside contamination

• +ortes and gateau containing res% dairy #roducts li!e cream need to be!e#t in controlled en$ironment) c%illed*

Maintain ma#imum eating 0uality, appearance and freshness'• Ba!e tortes res% e$ery 2 days) !ee#ing su##ly c%ain consistent) is t%e

best "ay to maintain res%ness

• ateau %a$e a lie o 23 days i !e#t c%illed but ,uality diminis%es aterday 2

• ong term storage is best done FCD:* ess t%an 18E

• .tyle li!e liner torte %a$e a s%el lie o 7 days a##roimately* :eed to bestored in a closed en$ironment* let e#osed to o#en air #roduct "ill dry,uic!ly*


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$rainee evaluation sheet

!rror' 9eference source not found

The following statements are about the competency you have just completed.

Please tick the appropriate box greeDon:t3no;

Do


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• $rainee Self=ssessment Chec%list

• As an indicator to your Trainer/Assessor of your readiness for assessment in this

unit please complete the following and hand to your Trainer/Assessor.

•

• Prepare and Present "ateau#, $ortes andCa%es

•

> •

<

• earning Outcomes &'

•

• • Select required commodities according to recipe and

production requirements

• •

• • Prepare a variety of sponges and cakes for gateaux, tortes

and cakes to desired product characteristics

• •

• • Produce a variety of sponges and cakes for gateaux, tortes

and cakes according to standard recipes and enterprise

standards

• •

• • Use appropriate equipment to prepare and bake sponges

and cakes for gateaux, tortes and cakes

• •

• • Use correct techniques to produce sponges and cakes for

gateaux, tortes and cakes

• •

• • Bake sponges and cakes for gateaux, tortes and cakes to

enterprise requirements and standards

• •

• • Select correct oven conditions for baking sponges and

cakes for gateaux, tortes and cakes

• •

• earning Outcomes )'

•

• • Select required commodities according to recipe and

production requirements

• •

• • Prepare a variety of fillings, coating/icing and decorations

for gateaux, tortes and cakes

• •


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• Prepare and Present "ateau#, $ortes andCa%es

•

> •

<

• earning Outcomes +'

•

• • Assemble required commodities and/or preparations • •

• • Assemble gateaux, tortes and cakes according to recipe

instructions

• •

• • Use appropriate equipment to assemble cakes for gateaux,

tortes and cakes

• •

• • Use correct techniques to assemble cakes for gateaux,

tortes and cakes

• •

• earning Outcomes -'

•

• • Decorate cakes for gateaux, tortes and cakes using

coating, icing and decorations to according to standard

recipes and/or enterprise standards and/or customer

requests

• •

• • Present/display gateaux, tortes and cakes to enterprise

standards using appropriate service equipment

• •

• earning Outcomes /'

•

• • Store at correct temperature and conditions of storage • •

• • Maintain maximum eating quality, appearance andfreshness

• •

•

• Statement by Trainee:

• I believe I am ready to be assessed on the following as indicated above:

•

S• __________________

___________

•

D• ______ /

______ / ______

Note:


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• For all boxes where aNo*is ticked, please provide details of the extra steps or

work you need to do to become ready for assessment.

•

•

•

•

•

•

•

•

•

••

•

•


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•

•

MODU! I?

•

P9!P9! P!$I$

1OU9S

••

•

•

•

•

•

•

• Introduction

• Prepare and display petit fours


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• This unit deals with the skills and knowledge required toPrepare & Display Petit

Fours in a range of settings within the hotel and travel industries workplace context.

Course Code:

FPT 121 HRM 4

GRADE 11

Nominal Hours:

35 hours

•


• Prepare and display petit four glace

• Performance Criteria• 1.1 Prepare petit four bases

• 1.2 Cut and assemble bases for petit four glace

• 1.3 Prepare and flavour fillings to required consistency

• 1.4 Prepare petit four glace for glazing

• 1.5 Decorate petit four glace to enhance customer eye appeal

• 1.6 Display petit four glace

•


• Prepare and display mar4ipan (ased petit fours


• 2.1 Prepare and flavour marzipan

• 2.2 Shape marzipan

• 2.3 Prepare marzipan for glazing

• 2.4 Decorate marzipan petit fours to enhance customer eye appeal

• 2.5 Display marzipan petit fours

•

• earning Outcomes +'

• Prepare and display petit four sec


• 3.1 Prepare and bake selection of petit four sec

• 3.2 Prepare and flavour fillings to required consistency

• 3.3 Prepare petit four sec for glazing

• 3.4 Decorate petit four sec to enhance customer eye appeal

• 3.5 Display petit four sec


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•

• earning Outcomes -'

• Prepare and display caramelised petit fours


• 4.1 Select fruits/nuts

• 4.2 Prepare products

• 4.3 Prepare coating for fruits

• 4.4 Coat caramelised petit fours

• 4.5 Display caramelised petit fours

• earning Outcomes /'

• Store petit fours


• 5.1 Store at correct temperature and conditions

• 5.2 Maintain maximum eating quality, appearance and freshness

• "lossary

• $erm • !#planation

• tomis

er • Devices for converting a liquid (colour) into a fine spray underpressure by blowing or depressing an air- filled rubber bulb.

• Cachous

• Small silver coloured candied sugar balls used for decorating

petits fours.

• Candied fruit

• Glace fruits

• !gg;ash

• A little milk and a small pinch of salt added to egg yolk.

• 1inanc

iers

• A petit four base made by folding fine almonds into beaten

egg whites, then adding liquid butter.

• 1ondant

• Low moisture content sugar syrup containing a small quantity

of invert sugar which has been rapidly cooled so that the

sugar crystals are very small in size.

• 1rangipane

• A mixture of butter, sugar, eggs, almonds and flour baked in a

sweet paste base.

• "anache

• Mixture of chocolate and cream, usually 2:1

• "lacefruit

• Fruit preserved by impregnation with concentrated sugar


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• $erm • !#planation

syrup.

• emon4est

• Referring to the finely grated oily skin of washed untreated

lemons

• Mar4ipan

• To marzipan paste sifted pure icing sugar is added up to

equal quantity (1:1). Small amounts of glucose syrup may be

added.

• Mar4ipanpaste

• A manufactured paste containing 2/3 blanched almonds and

1/3 sugar.

• Spongesheets

• Sponge baked into thin sheets.

• Stoc%syrup

• Sugar and water brought to boil and any forming scum

removed, then stored in a clean container (five parts sugar

plus 10% glucose in four parts water).

• Sugarsyrup

• See stock syrup: used to carry alcohol or strong flavours into

plain sheets of sponge, also to add moisture to old product


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• Introduction

• Petit Fours literally translate to ‘a small oven’. The name is said to have

originated from the practice of cooking small pastries. A petits four, that is to

say, in a low temperature oven.

• Petit Fours refer to:

• Small biscuits and cakes tastefully decorated

• Sweetmeat and cakes designed to be served as

dessert, with after dinner coffee or with cocktails.

• A good selection of Petit Fours should be small,

often in different shapes and of different colours

and textures, attractive, light, delicate, crisp and fresh and designed to be

swallowed in one mouthful.

• There are two distinct types of Petit Fours:

• Petit Fours glacé meaning iced with fondant

• Petit Fours sec meaning dry.

• Petit Fours are prepared from a variety of patisserie materials.

Generally, Petit Fours are small pieces that have been baked

• While the emphasis is on small, non-baked confectionery items

like caramelised and glace fruits, marzipan shapes or other small

sweet delicacies are also served as Petit Fours.

• Petit Fours are using served with coffee with one or two pieces per

person, or displayed on buffets.

• They also go well with sabayon, ice creams, sorbets, fruit fools and mousses

and are used to decorate special gateaux and charlottes (Charlotte Royal) on

a menu.

• Petit Fours are sometimes called:

• Mignardise: Small delicacies

• Friandise: Small dessert dainties

• Sweetmeats: Usually marzipan based with flavours, nuts and dried fruits added.

•


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•

•

• Categories of petit fours include:

• Petit Fours Sec: Dry

• Petit Four Glace: Iced or glazed

• Petit four fresh: Miniature tarts, fruit, lemon curd, almond cream filling.


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•

•

&.& Select re0uired commodities accordingto recipe and production re0uirements

•

• Petit Fours glacé are generally either glazed with fondant or dipped in chocolate

before the final decoration is added.

• The term glacé is also used to indicate any iced pastry. Such

as a small tartlet or those made from pate a choux or

meringue.

• They must be small enough to be consumed in one to two

bites.

• Small almond cakes may also be wrapped in marzipan or modelling chocolate and

served as petit fours.

• Petit four bases can be made from any edible product.

• Normal products used are:

• Sponge

• Cake

• Shortbread

• Pastry

• Chocolate

• Marzipan

• Choux pastry.

• Main requirement of a petit four base is that it is strong enough to 'hold' the petit

four when it is picked up by the customer to be eaten.

• Sponge

• Normally sponge is baked in thin sheets and they are layered' together with

flavoured filling that will act as an adhesive to hold the sheets of sponge together.


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• The sponge sheets can be plain or flavoured.

• The sheets can be just a carrier for the filling, especially chocolate.

• When the sponge sheets are layer with the filling they are stored for a period of time

for the sheets and filling to bond and then the sheet is cut into small pieces:

• Cut into a variety of shape

• Most economical is square or rectangular

• Half moon, triangular or diamond shape

• Round or oval is less efficient as there is more wastage with

these shapes.

Cake

• Cake can be baked in shallow trays of depths of 1-2cm, topped with soft topping then cut to shape

desired similar to Sponge sheets.

Shortbread

• A mixture of flour, fat and sugar, enriched with egg

and has a 'short' eating quality. A firmer variety of shortbread with a formula of

2:1:1.

• 2 parts flour, 1 part sugar, 1 part butter or fat.

• This formula produces a firmer shortbread that will resist the migration of moisture

from the filling to the base. It will then hold together better when the customer picks

the petit four up in their fingers.

Pastry

• A savoury pastry like puff pastry can make a suitable base for petit fours when a

sweet filling is used.

• Chocolate

• When working with ganache, a soft mixture of chocolate and cream can bepresented in a base of hard chocolate. This chocolate has been melted and

'tempered' then spread thinly onto parchment paper

and allowed to set. At the point of setting it is cut into

shapes with a warmed metal knife or cutter.

• Marzipan

• Marzipan can be used as a base for petit fours.


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Choux pastry

• Choux pastry is made by boiling water and fat, adding flour and cooking panada.

• As the panada cools, eggs are incorporated.

• This batter is then piped to size and baked.

• The baked cases are then filled with desired flavoured

creams then decorated.

• The pieces are small.

• Variety of filling is limited only by the imagination.

•


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• &.) Prepare a variety of sponges and ca%es

for gateau#, tortes and ca%es to desired

product characteristics

• 7ases for petit four glac@

• Before you can assemble your petit fours the basic principle is the same.

• Mise en place, ’everything in place’ before you start.

Normal

• Sponge sheets, plain vanilla flavour

• Binding agent, normally jam, apricot

• Or

• Flavoured butter cream.

Chocolate

• Sponges sheets, chocolate

• Raspberry jam

• Or

• Ganache.

• Classical Opera cake

• Marzipan and butter enriched sponge sheets

• Ganache

• Coffee flavoured butter cream.

Normal Assembly

What is needed?

• Sponge sheets that are approximately 5mm thick, 3 or 4, depending on thickness

When assembled the combined height will be approximately 3cm high (1.25

inches)

• Apricot jam, smooth texture, no lumps

• Baking paper 2 sheets.

Method of Assembly


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• Lay 1 sponge sheet on a sheet of baking paper

This is to make it easy to move around the bench

Make sure the paper the sponge sheet was baked on

is removed

• Spread a thin layer of apricot jam over the sponge sheet

• Place a second sheet of sponge on top

• Press firmly into place

• Remove any loose sponge crumbs

• Spread a second layer of apricot jam thinly over sponge sheets

• Take a third sheet of sponge and turn over so bottom of sponge sheet is on top

• Lay sponge sheet on top and place 2nd sheet of paper on top and press sheets of

sponge firmly together

• Place a metal tray on top and allow layered sponge sheets and apricot jam to

bond

If using butter cream the product needs to be cooled so the butter cream sets firm

• Product needs to stand, while being weighted down for at least 2 hours

• Butter cream products need to stand in cool environment until they are firm.

Cut bases to the desired shape

• The biggest shape that these petit fours are cut into is square.

• Why? Less waste.

• Any shape can be used but accuracy of cutting is essential. Minimising waste will

increase yield therefore profits increase.

• Size

• Variety of shapes

• Consistency in size and shape.

•

• Shape to cut

•

•


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•

• A lot of product can be lost when a curved shape is used. Up to 20%.

•

Triangle Shapes

•

Square cut

•

• &.+ Produce a variety of sponges and ca%esfor gateau#, tortes and ca%es according tostandard recipes and enterprise standards

•

• Fillings will vary according to selling price, storage requirements and marketplace

requirements.


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• Jams, various flavours

• Ganache

• Butter creams.

• Jams

• Jams are high in moisture and carry good flavours. There

role is to bind, add flavour and moisture to a product that is

normally dry in texture. These do not need refrigeration.

• Jam needs to be blended until a smooth consistency is

achieved, no lumps, as they will tear at the fabric of the sponge sheet.

Ganache

• Ganache is a mixture of chocolate and cream. It is well liked but

it is expensive to produce. Ganache will carry alcohol flavours

well to add interest to the petit fours.

• These can stand in non refrigerated areas. Ganache needs to

be allowed to cool to room temperature and then blended until

smooth. When ganache is agitated it must be worked quickly as it will set.

• Butter creams

• Butter creams can be flavoured to desired standard, adds good mouth feel and cuts

well when cold.• It needs to be chilled before cutting. It will then need to stand in non refrigerated

environment for short periods of time.

• Butter creams are versatile for decorating the tops of petit fours as they can be

flavoured and easily piped. But it damages easily when at room temperature.

• When butter cream is made it needs to be kept at a temperature that will not give

adverse reaction to customers.

• To use butter cream it needs to be pliable and smooth.

•

• &.- Use appropriate e0uipment to prepareand (a%e sponges and ca%es for gateau#,tortes and ca%es

• Introduction

• Glazing should include:

• Jams


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• Jam can be used as a glaze but it needs to be applied when it is boiling. It needs to

be applied thinly and then given the opportunity to dry. Care needs to be taken

when cutting.

• Creams

• Creams make a food topping. If using fresh cream then the

product will need to be kept chilled and time spent at room

temperature is kept to a minimum.

• Chocolate

• Chocolate makes a good glaze but is difficult to cut.

Structure can be modified to make the cutting easier and

make eating quality softer. Modern techniques will

spray chocolate to coat. Give interesting textural

interest to finished coating.

• Fondant

• Fondant is the classic enrobing agent. If it is

tempered correctly, it should give a brilliant shine

to make eye appeal to the customer.

• Ganache

• Ganache is excellent. Consistency can be adjusted to suit needs.

• To apply any of these glazes the petit four needs to have sharp edges and smooth

lines.

• Surface needs to be dry and free of moisture. If the surface is not dry then the

glaze may not bind to the surface of the petit four.

•


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• &./ Use correct techni0ues to producesponges and ca%es for gateau#, tortes andca%es

•

• Introduction

• Iced petit four glacé can be decorated after being iced to

add:

• Wow factor

• Eye appeal

• Visual and textural diversity.

• Classical decoration is piped chocolate motifs. Sometimes a bulb of butter cream isused to raise the height of another decoration to be place on top.

• Piped chocolate is applied using a paper piping bag.

How to make a paper piping bag


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• ANTA: Prepare and display petit fours: 2003

•


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• Petit 1our Designs

•

•


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• Decorative Designs

•

•

•


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• &.6 7a%e sponges and ca%es for gateau#,tortes and ca%es to enterprise re0uirementsand standards

•

• Introduction

• Petit Fours are normally served with coffee after the meal. Petit four sec is popular

here because they are sweet and do not

need refrigeration.

• Almond goods

• Small shortbreads.

• Classical display in larger hotels would be

on large platters. Service staff would choose

customer request as required.

• Variation on the equipment to display is immense. It can be elaborate chocolate

stands and toffee croquant stands.

• Normally presented on small trays with a selection for the day.

• Not well displayed

• Insufficient space

• Wrong shaped plate

• Some product over baked.

• Designing layout

• Displays need to be consistent in design

• Should have alternating profiles; different heights on different

products

• Shapes should alternate.

•


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• Work Projects

• It is a requirement of this Unit you complete Work Projects as advised by your

Trainer by the agreed date.

• You must submit documentation, suitable evidence or other relevant proof of

completion of the project by the date agreed with your Trainer.

• The student will need to complete a plan to produce at two different recipes of petit

four glace.

• Plan is to include completed recipe with all ingredients and methods of production.

• List of all equipment that will be needed to produce the petit four glace.

1.2 Produce two types of bases for petit four glace:

• Sponge

• Shortbread

• Japonaise

• Choux pastry.

1.2. Produce two different types of filling:

• Jams

• Ganache

• Mousse

• Marzipan.

1.3. Define two different styles of glaze:

• Sugar fondant

• Ganache

• Sugar frosting.

1.4. Decorate the two styles to enhance customer appeal:

• Motifs

• Glace fruits.

1.5 Display completed 'petit four' to be assessed:

• Platters


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• Plates.

• Summary

Prepare and present gateaux, tortes and cakes

Prepare bases

• Production o t%e bases is t%e easy #art

• .%eet bases need to be t%in and e$en across all t%e area

• um#s and bum#s loo! bad "%en cut

• Bases made out o any dry #astry ca!e or s#onge*

Cut to shape

• ny s%a#e can be used but "astage needs to be costed into #roduction

• Best s%a#es are straig%t lines

• ut small*

• Glazing

• >o not #re#are glae too ar a%ead or it may lose s%ine) gloss) %eat

• +%e #re#aration "ill need to be done again

• Product must be dry

• /a$e #lenty o "or!s#ace*

• Decorate to enhance appeal

• Plan t%e decoration

• :ot too big

• om#lement t%e #etit our*

• Display

• onsistent s%a#e

• onsistent con


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•

•

• ).& Select re0uired commodities accordingto recipe and production re0uirements

•

• Marzipan is a sweetened mixture of ground almonds, liquid glucose/eggwhites,

corn syrup/sugar syrup and either icing sugar or caster sugar. It is also known asalmond paste.

• Marzipan is very versatile paste. Petit Fours based on a marzipan are attractive and

popular for their colour and appearance and their delicate pleasing taste.

• Mar4ipan

•

"• Ingredients • Auanti

ty

•A

•Almond meal, blanched

• Icing sugar•200g

• 275g

•

B

• Brandy

• Almond extract

• 1tsp

• 1 drop

•

C

• Sugar syrup

• Glucose, warm

• 100ml

• +/- 40g

Method

1 Sift the icing sugar and combine ingredients from group A into a bowl

2 Add the ingredients from group B and gradually add the warm glucose

3 Knead unit it forms like a dough

4 Wrap tightly.

• When the marzipan is made it needs to be stored and protected from the air. It will

dry and these dry pieces will have an unpleasant mouth feel if allowed to be

incorporated into the mix.

• After making, marzipan can be prepared in several ways:


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Piped or Cut Out Marzipan

• Bake in a hot oven until golden brown. To bake marzipan it must have a higher

proportion of sugar. If the proportion of sugar is too high, the marzipan will boil

instead of bake. This will adversely affect the taste and appearance of the finishcreation.

Marzipan Fancies

• Using marzipan and adding different types of flavoured paste, nuts, liqueurs or

preserved fruits.

• To stuff dates or prunes, marzipan is flavoured (vanilla, kirsch, rum) and /or

coloured.

• If too firm it can be softened with stock syrup.

• Even sized pieces are cut from thin sausage shaped rolls, then rolled in the palm of

the hand first round, then elongated to fit the cavity of the fruit.

• About ¼ to 1/5 of the marzipan should be visible. Pitted, firm and small dates or

prunes are stuffed with marzipan, and then rolled in the palm of the hand to

smooth.

• With the back of a small knife, three to four lines are marked on the marzipan that

sticks out of the date (prune).

• The pieces are now rolled in caster sugar or after having dried, dipped into

caramel.

• For other varieties, even sized small flavoured and/or coloured pieces are shaped

round, then topped with a piece of glace pineapple or half glace cherry or walnut or

pecan nut halves, then rolled in sugar or caramelised.

• To glace cherry haves or nut quarters are attached (lightly pressed on) to both

sides of a small ball of marzipan, then rolled in sugar or coated with caramel.

• For display or service, they are set in little petit four paper cups.

Modelled Marzipan

• Marzipan modelled into various fruit shapes and vegetable, then coloured and

sealed.

• To retain the eating quality and to extend the shelf life, the marzipan is sprayed with

a thin coat of cocoa butter (commercially available in a spray can).

• Marzipan can absorb moisture or dry out so careful storage is essential.

• If it absorbs moisture it will become to dissolve

• If marzipan dries out it will begin to ferment.


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• Using the palm of the hands, the basic form of the fruit to be represented is

modelled next.

• Marzipan modelling tools are used to further shape the pieces.

•

• Modelling Tools: Prepare and display petit fours; ANTA 2003

• The finished fruit is set on to greaseproof or silicon paper with very evenly spaced

gaps in between, to allow easy and even access for spraying with colour.

• Powdered food colouring is mixed with clear spirit concentrate and sprayed on to

the marzipan fruits with an atomiser or air brush and then allowed to dry.

• Banana shapes benefit from having a few fine brown lines brushed on, likewise

some varieties of apples and pears.

• To retain the eating quality (and to extend shelf life) the marzipan is sprayed with a

thin coat of cocoa butter (commercially available in spray cans).

• Using a small ball of cotton wool dipped into some dried-out starch, e.g. corn starch

dried in a warm oven with the oven door left ajar, peach and apricot shapes are

gently dabbed for a velvety appearance.

• For display or service, the marzipan fruits are set into small pet

Prepare and present gateaux, tortes and cakes, display petit fours and present desserts

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