
Petits Fours
Small sweet bites full of techniques to delight your guests
In this online course you will learn various techniques to prepare petits fours with different textures and flavors. Rafael Delgado, with his extensive experience in restaurant pastry, will explain in detail how to prepare a range of complementary petits fours.
You will start with classics such as truffles and financiers before progressing to more innovative petits fours, such as the milk chocolate and hazelnut ‘peach stone’ and chocolate rocks.
You will encounter petit fours with more delicate and airy textures, such as clouds and marshmallows, alongside crunchier textures like a carquiñoli and a ginger ‘croc’.
This renowned pastry chef will also show you how to make pate de fruit and will demonstrate how fried dough can be transformed into an elegant bite fit to bring a restaurant menu to a close. Rafael Delgado will showcase the techniques you need to prepare a variety of petits fours with striking results.

Course curriculum
Course Content






What you'll learn
How to prepare a varied assortment of surprising petits fours
In this online course you will learn the techniques required to offer a varied and complementary assortment of petits fours at the end of your menu.
We will start with the ingredients and equipment needed to make these preparations, the tricks for adapting them to a small format, as well as understanding how to conserve them. Step by step you will learn to make those petits fours that you’ve always wanted to make but didn’t know how, with perfect results.
Who is it for?
This online course is aimed at both pastry professionals and pastry lovers who want to learn how to make classic and innovative petits fours.
What you’ll need
Instruments or materials recommended in some of the recipes (they are not essential for the course):
- Stand mixer
- Blender
- Oven (ideally Rational)
- Marble
- Thermometer
- Molds and frames
- Vacuum packing machine (for one recipe)
- Slicer machine (for one recipe)

I would rate this course 10 stars!! From every detail techniques to those beautiful presentation! Thanks Chef Rafael Delgado for your sharing!
Il corso mi è piaciuto molto, si possono apprendere molte tecniche davvero utili per chi, come me, è nel mondo della ristorazione. Purtroppo a volte i sottotitoli non sono in sincrono.
A lot of useful techniques were discussed.
Rafa Delgado's pastry is defined as fresh, eclectic and prepared at the point of service for each client. Many define it as pastry that is balanced, flavorful and "vintage".
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Frequently Asked Questions
Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
The courses are 100% online, so once they are published, courses start and finish whenever you want. You set the pace for the class. You can go back to review what interests you most and skip what you already know.
We value the time and effort you put into our courses, which is why you’ll get a Course Certification upon completion of every course.
If a course is not what you expected, you can request a refund before 7 days after time of purchase and as long as you have not viewed more than 20% of the course.
What's included?
- 2h HD video
- 10 Recipes
- 27 Lessons
- Recipe Book
- 11 Quizzes
- Certificate
- Español, English
- English, Español, Italiano, Français, Deutsch
Difficulty
- Medium
Ratings and Reviews

yet another top class ! learned a lot of new techniques