Petits Fours

Sweet surprises in small format. Delicate, yet intense bites.

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.

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Course Syllabus

Course Content

Chapter 1 - Presentation and Recipe Book
Chapter 2 - Petits Fours Theory
Chapter 3 - Crunchy brioche with 'carquiñolis' and maple syrup
Chapter 4 - Buñuelos with anise and bergamot
Chapter 5 - Pistachio Financier
Chapter 6 - Yuzu Cloud
Chapter 7 - Ginger 'Croc'
Chapter 8 - Milk Chocolate and Hazelnut 'Peach Stone'
Chapter 9 - Chocolate and Cognac Truffle
Chapter 10 - White Peach and Thyme Pâte de Fruits
Chapter 11 - Chocolate Rock with Chocolate and Coffee Caviar
Chapter 12 - Orange Whiskey Candy
Chapter 13 - Final Presentation of Petits Fours
Before you go

How to prepare a varied assortment of surprising petits fours

What you'll learn

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)

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See what our Members are saying


yet another top class ! learned a lot of new techniques

ginodekerf@telenet.be De Kerf


I would rate this course 10 stars!! From every detail techniques to those beautiful presentation! Thanks Chef Rafael Delgado for your sharing!

Penny Fung


Gregor Rozman


i ilke this amazing course

ismail kchouk

Ricette bellissime e spiegazioni eccellenti

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.

Fernanda Cannataro

Petits Fours

A lot of useful techniques were discussed.

Sandra Vargas

Meet your Instructor

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Pastry Chef, 21 Brix Colective (Barcelona, Spain)

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".

About Scoolinary

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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

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch
  • Intermediate

Ratings and Reviews

Avg. Rating
480 Ratings
What's your experience? We'd love to know!
Posted 3 weeks ago
about morden tannique


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silvia sangalli
Posted 4 months ago


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ismail kchouk
Posted 5 months ago

i ilke this amazing course

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Γιώργος Μαλάκης
Posted 6 months ago
Interesting job

Chef does a really good job , nice techniques, great job!

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Leisa Caraballos
Posted 7 months ago
loving petit four

This is really different variation of petit four, very modern not really the classic petit four that I have known for a year. I have learnt so much about the creativity of making petit four. Simple but elegant.

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Martin Andino
Posted 7 months ago

Creative and full of techniques

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Cassandra Myers
Posted 8 months ago
Lots of techniques and inspiration

I liked the course bc it showed a big variety of techniques and the recipes are a great source of inspiration. The translation to English was sometimes not as good/smooth and that made listen sometimes hard.

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Nikolas Tsafos
Posted 8 months ago
Great job

Great job

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Adriana Colmenares
Posted 11 months ago

Good course

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Posted 11 months ago
Great for professionals

If you work in a restaurant or hotel, this course is a must! Plenty ideas for service os VIP cortesy.

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