Saturday morning had me packing a delightful selection of petits fours into boxes at The French Oven (I spent the day there to get a feel for what it’s like – will write a post about that soon!). The boxes were then delivered to Patrick Moreau’s patisserie, Casis, together with an assortment of other treats. Who could have known that my teacher, Tim Woodford, would be looking at those very petits fours a few hours later at Casis in Cape Town?
One thing’s for sure though, he was inspired by what he saw. He showed us how to make petits fours today, the way he used to make them in Switzerland.
For the sweet pastry/frangipane petits fours:
- Small petits four moulds (grease with clarified butter)
- Sweet pastry (use as the base in the moulds)
- Frangipane (pipe onto the sweet pastry cases and then bake at 180 degrees celsius until golden brown)
- Butter cream (to be flavoured with rum, kirsch, coffee etc and piped onto the baked sweet pastry/frangipane bases which are left in the fridge to set – make sure they are COLD else the fondant won’t attach in the next step)
- Fondant (heat to a luke warm ‘blood’ temperature and colour with food colouring… then DIP the cold petit fours into the fondant and leave to set )
- Chocolate (warm and place into a wax paper piping bag – pipe patterns onto the fondant)
- Plastic icing (colour and cut into various shapes eg. leaves and flowers)
We also made bite sized profiteroles (filled with Saint Hanore cream), swiss roll (filled with flavoured butter cream) and chocolate coated ganache (on a sweet pastry biscuit base).
A colourful day!