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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.

Petits Fours_presentation

Course curriculum

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
FAREWELL

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)
Petits Fours_presentation2
TOP CLASS
ginodekerf@telenet.be De Kerf

yet another top class ! learned a lot of new techniques

Superb!
Penny Fung

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

Super
Gregor Rozman

Ricette bellissime e spiegazioni eccellenti
Fernanda Cannataro

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.

Petits Fours
Sandra Vargas

A lot of useful techniques were discussed.

Modern, very attractive, unique styles and easy to follow and understand! Thank you Chef
Julie Carroll

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

4.8
Avg. Rating
312 Ratings
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What's your experience? We'd love to know!
Adriana Colmenares
Posted 4 weeks ago
Excellent

Good course

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DAIANE NASCIMENTO
Posted 4 weeks 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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Tania Fernandez Cecilia
Posted 1 month ago
Las nuevas técnicas y nuevos productos

Espectativas ninguna ,es un curso para niños

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Daniela montero
Posted 6 months ago
Good for beginners

Easy recipes to follow

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Millerleidy Arango
Posted 7 months ago
excelente curso

excelente curso

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Dragana Bilus
Posted 1 year ago
Very nice

Thank you very good course

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Julie Carroll
Posted 1 year ago
Modern, very attractive, unique styles and easy to follow and understand! Thank you Chef

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Sandra Vargas
Posted 1 year ago
Petits Fours

A lot of useful techniques were discussed.

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Jibbo Udommana
Posted 2 years ago
Best technique

What an experience, highly recommended!!!!

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Agabus Agboye
Posted 2 years ago

I thought the lessons are fantastic, the instructor was explicit.

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