Individual Pastries

Question 1

What does the term pastries include?

Answer 1

1) Small, decorated cuts of cakes or tarts
2) Fancy individual pastries in numerous shapes
3) Individual pastries which can be eaten with two-four bites

Question 2

List 5 classic french pastries

Answer 2

1) Opera Slice
2) Paris Brest
3) Eclaires
4) Profiteroles
5) Napoleaon (aka mille feuilles)
6) Religieuse
7) Pithivier

Question 3

Name 5 pastry bases

Answer 3

1) Choux Paste
2) Meringue Products (Dacquioise)
3) Ribbon Sponge (Joconde)
4) Rum Ball Mixture
5) Sweet Paste and Frangipane
6) Puff Pastry
7) All Sponges
8) All Pastes

Question 4

Name 3 fillings that can be used for layers in individual pastries

Answer 4

1) Ganache
2) Mousse
3) Bavarians
4) Butter Creams
5) Cremeux
6) Glazes

Question 5

Why is the portioning of pastries important?

Answer 5

For aesthetic and cost control

Question 6

What is an entremets?

Answer 6

It is literally French for between servings. They are usually assembled upside down layered in a ring. It is composed of different layers that provide various flavour combinations, textures, and colour contrasts.

Question 7

What is a gateaux de voyage?

Answer 7

A “travel cake” which is usually baked, is easy to eat and does not need to be refrigerated.

Question 8

Where do petit fours get their name?

Answer 8

Petit Four literally means small oven in French. The name comes from the low oven temperature that is used to bake these items. In the past, bakers would bake their bread in hot ovens in the morning and by the end of the day, the oven would have cooled down enough to bake these small pastries, potentially even with the oven turned off.

Question 9

What is a petit four?

Answer 9

A petit four is a term used to describe miniature little cakes or cookies that are served with afternoon tea or at the end of a meal. These cakes can be eaten in 1-2 bites.

Question 10

Define: Petit Four Sec

Answer 10

Petit Four Sec means dry. These are usually unfilled dry little cookies. They are delicate and crunchy and keep very well.

Question 11

Give 3 examples of Petit Four Sec.

Answer 11

Icebox Cookies, Tuiles, Macaroons, Shortbreads, Florentines, Piped Meringue, Sugar Cookies

Question 12

Define: Petit Four Glace

Answer 12

Petit Four Glace are small bite-sized cakes made from a variety of sponges cut into various shapes topped with a thin coating of glaze, traditionally fondant. Usually, they are intricately decorated with piping or delicate garnishes. It is best to chill them before portioning.

Question 13

What type of sponge works best for Petit Four Glace?

Answer 13

Dense sponge with a tight crumb so they can be portioned and moved.

Question 14

What is an example of Petit Four Glace?

Answer 14

Almond Frangipan Sponge glazed with fondant

Question 15

Define: Fondant

Answer 15

Fondant is a type of icing made of boiled sugar syrup that is agitated so it crystallizes into a mass of extremely small white crystals. These itty bitty crystals are what give fondant its creaminess.
Basically crystallized sugar syrup.

Question 16

What temperature should fondant be heated to?

Answer 16

38-40C

Question 17

Why is maintaining the temperature of fondant important?

Answer 17

The temperature of fondant is important as this is what gives fondant its shine. If fondant is overheated it will become dull and runny.

Question 18

What should fondant be thinned with?

Answer 18

Simple syrup

Question 19

Define: Petit Four Frais

Answer 19

Petit Four Frais are fresh cream or mousse filled pastries. These pastries should be made and served on the same day.

Question 20

What are 3 examples of Petit Four Frais?

Answer 20

Marzipan Fruit, Bite-sized Fruit Tarts, Bite-sized Linzer Torte, Miniature Eclairs, Madeleines

Question 21

Define: Petit Four Deguises (aka Fruit Deguises)

Answer 21

Fresh, dried or candied fruits dipped in cooked sugar. It means fruit in disguise. The sugar should be cooked to 160C.

Question 22

Define: Petit Four Prestige

Answer 22

Bite-sized specialty pastries with bases of Daquoise or Meringue that you would use in competition or serve to the queen. These are prestigious pastries made in special molds, filled with creme mousseline or cremeux, sprayed with chocolate or glazed and garnished with decorative chocolate or sugar elements.

Question 23

Define: Friandise

Answer 23

Friandise are candies or little sweet treats that are served between meals.

Question 24

What are 3 examples of Friandise?

Answer 24

Truffles, Bon Bons, Pate de Fruit, Nougat Montelimar, Glace Fruits, Marshmallows, Turkish Delight, Sponge Toffee

Question 25

What is Mignardise?

Answer 25

Another term for small desserts.

Question 26

What is the shelf life of Petit Fours and Friandise?

Answer 26

Petit Four Sec and Friandises should last up to 2 weeks if stored properly. All the others probably 1-2 days.

Question 27

Define: Petit Four Sale

Answer 27

Salted bite-sized pastries. These are savory Petit Four usually made of puff pastry dough, pate brisee or choux paste. They are usually served at room temperature or warmed and are often served prior to the meal as an appetizer.

Question 28

What are 3 examples of Petit Four Sale?

Answer 28

Mini Quiche, Mini Sausage Rolls, Mini Pizzas

Question 29

What is the main difference between Petit Four and Individual Fine Pastries?

Answer 29

The portion size. Petit Four is eaten in 1-2 bites. Individual fine pastries are eaten in 3-5 bites.