© 2009 Cengage Learning. All Rights Reserved. Chapter 18 Petits Fours and Confections.

Chapter 18

Petits Fours and Confections

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Introduction: History and Evolution of Petits Fours

• Petits Fours: miniature cookies, tartlets and cakes

• Refers to small size and delicacy – can be adapted from many traditional items

• Traditional and contemporary

• Mignardise, friandise, amuses bouche

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• Categories of Petits Fours

– Petits Fours Sec

– Petits Fours Glacé

– Petits Fours Frais

– Petits Fours Déguisé

– Petits Fours Prestige

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– Petits Fours Sec

• Dry and crisp cookies that are not filled

• Icebox, molded, piped or sheet cookies

• Common dough: shortbread, sable Breton, puff pastry

• Parisian macaroon

– “curing” in refrigerator

– Filled with butter cream or ganache

– The color represents the flavor

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– Petits Fours Glacé

• Bite-sized cakes with a thin glaze

• Thin layer of marzipan on top of the cake

• Delicate piping on top surface

– Petits Fours Frais

• Served on the day they are made

• Éclairs, tartlets, Parisian macaroon with fresh fruits

• Almond cakes, madelines and financiers

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– Petits Fours Déguisé

• Fresh, dried or candied fruits coated in cooked sugar, fondant or chocolate

• The fruits can be wrapped in marzipan

• The moisture softens the sugar

• Considerations for Dipping Fruits in Sugar

– The fruits must be properly cleaned and completely dried

– Fruits with high moisture content should be coated in marzipan

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– Petits Fours Prestige

• Smaller version of contemporary entremets or other desserts

• Advanced techniques

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Storage and Service• Considerations depend on the individual

characteristics of each item

• Temperature and humidity control

• Freezing of the bases and doughs

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An Introduction to Sugar Confections

• Chocolate confections

• Flour confections

• Sugar confections

• Sugar Confections in History– The method to extract sugar from sugar cane was

established in India

– Persians, Arabs, Spanish and countries in North Africa adapted the technique

– Used as a sweet flavoring in medicine, electuaries and sold pills

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• Sugar Solutions

– Lowers the ratio of water by boiling the solution

– Before thermometer was invented, the degree of cooking was determined by dropping a small amount of sugar in cold water and feeling the texture

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• Sugar Solutions

– Saturation of sugar

• Solution is saturated when the maximum quantity of sugar is dissolved water

• Supersaturated solutions

• Agitations or foreign material (seed) can cause crystallization

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• Sugar Solutions– Crystallization

• Crystalline and non-crystalline confections

• Guideline to avoid crystallization

– Avoid Impurities

– Cooking Temperature

– Sugar Grains

– Agitation

• Doctors

– Glucose

– Inverted sugar

– Acids

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• Sugar Solutions

– Caramelization and the Maillard Reaction

• Sugar caramelizes when it is heated above 320°F

• Changes the sweet flavor into richer, nutty and bitter flavor

• Maillard reaction occurs when protein and sugar are combined under heat

• Leads many familiar flavors such as caramels, bread, coffee beans, chocolate, dark beers

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Categories of Sugar Confections

• Crystalline confections

• Non-crystalline confections

• Aerated confections

• Jelly

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• Crystalline Confections

– Sugar crystals are formed during the process

– Based on supersaturated sugar solution

– Crystal size is determined by how quickly the sugar solution was cooled down

– The number of crystal depends on the level of agitation during the cooling process

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– Fondant

• Pastry fondant

– Used as a glaze

– Less viscous, more fluid

• Confectionary fondant

– The crystals are finer and viscosity is greater

– The sugar syrup cooked to higher temperature

– Able to take up additional flavorings and oils

– Can be poured into starch molds to set until firm

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– Fondant

• Technique for Fondant

– Combine the ingredients and cook to the required temperature

– Stir in salt at the end of cooking process

– Cool the mixture on a granite slab to 122°F

– Place the seed on top of the syrup if using

– Agitate to a desired level

– Keep in an airtight container and allow to mature overnight

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– Fondant

• Starch Molds for Fondant Fillings

– Used to form a fine crust on soft fondant

– The fondant is melted to 150°F and liqueur or flavoring is added

– The mixture is deposited into the starch molds and allowed to set

– Technique for fondant

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– Fudge

• Based on the formulation of fondant with additional ingredients, such as dairy products, fat, nuts and chocolate

• The additional ingredients affect on stability by altering the texture, appearance and shelf life

• The fudge should be enrobed or wrapped immediately after cutting

– Technique for fudge

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– Liqueur Cordials

• A fine crystalline shell surrounds liqueur-flavored supersaturated sugar solution

• Can be molded in chocolate

• Alcohol content of the liqueur affects on the rate of crystallization

• Technique for Liqueur Cordial

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– Dragees

• Roasted nuts that are coated in sugar and then coated again in a smooth sugar or chocolate coating

• Cook in a round-bottomed copper pot

• Technique for Dragee

– Panning

• The process for coating confectionary centers (i.e. nuts)

• Soft sugar panning, hard sugar panning, chocolate panning

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• Non-Crystalline Confections

– No crystal formation during the cooing process

– Dairy products are common ingredients which triggers the Maillard reaction

– Tips to prevent the crystallization

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– Hard Candies

• Minimal water content in the final product creates the texture

• Glucose is added to prevent crystallization and to make the sugar moldable

• Acids prevent crystallization but also retracts moisture

• Pulled sugar technique

• Hard candy technique

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– Brittles

• Crunchy sugar confection with added nuts or seeds

• The sugar is cooked to a high temperature to evaporate the maximum amount of liquid, caramelized flavor and color

• Baking soda lightens the texture

• Brittle process

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– Caramel and Toffee

• The difference is the moisture content at the end of the cooking process

• The texture of caramel ranges from soft to hard

• Toffee is usually hard and crunchy

• Common dairy ingredients: cream, milk, evaporated milk or condensed milk

• Process for caramel and toffee

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• Aerated Confections

– Consist of a stable foam

– Marshmallow and nougat

– Added gelling agents

– Ingredients responsible for stabilizing the structure

• Cooking of egg whites while whipping

• Gelatin whipped with sugar

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– Marshmallows

• Derived from Egypt, originally used for medical purposes

• Marshmallows made with or without egg whites

• Egg whites and gelatin stabilizes the light structure

• Process for Marshmallow with Egg Whites and Gelatin

• Process for Marshmallow with Gelatin

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– Nougat

• A dense aerated confection with various textures

• The temperature controls the texture of the final product

• Nougat de Montelimar

• A caution on the temperature of additional ingredients

• Process for Nougat

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• Jellies

– Many varieties are commercially available

– Consist of a supersaturated sugar solution, flavorings and binding agents

– Gelatin, pectin, agar and starch

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• Jellies

– Jellification Ingredient Technology

• A supersaturated sugar solution in the formula provides the sweetness, texture and shelf life

• The amount of moisture in the mixture determines the softness

• Flavorings

– Range from natural fruit juices or puree to acidic powders

– Acid may be needed for a proper jellification in pectin-based jellies

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• Jellies


• Binding Agents

– Gelatin

» Most common gelling agent in confection industry

» Thermo-reversible

» 4.5-7.5% of the total weight of the candy

» Protein in gelatin denatures above 176°F/80°C

» Acid and certain natural enzymes in some fruits can denature protein

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• Jellies


• Binding Agents

– Agar Powder

» Substituted with gelatin when animal product can not be used

» Extracted from seaweed and red algae

» Thermo-reversible

» Only 0.5-1.5% of the total weight of the candy

» Short and rubbery texture

» Hysteresis

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• Jellies


• Binding Agents

– Pectin

» Yellow Pectin (apple pectin)

» Pectin NH

» Medium Rapid Set Pectin

» Heat triggers the jellification properties

» Solid content

» Acid level

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Binding Agents: Pectin• Jellies


• Pates de Fruits

– Fruit juice or puree, sugar, glucose, yellow pectin and an acid

– Slightly firm in texture but still tender

– The color range from opaque to translucent

– The concentration of sugar solution affects on the texture

– The process must be closely followed to yield the desired property of the candy

– Pates de Fruits Method

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Conclusion• Petit fours items can include a miniature

version of the items already offered

• More labor cost but less ingredient cost

• Maintain a balance of products for presentation and display

© 2009 Cengage Learning. All Rights Reserved. Chapter 18 Petits Fours and Confections.

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Transcript of © 2009 Cengage Learning. All Rights Reserved. Chapter 18 Petits Fours and Confections.