Petits Fours
Sweet surprises in small format. Delicate, yet intense bites.
Pastry Chef, 21 Brix Colective (Barcelona, Spain)
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 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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Meet your Instructor
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".
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TOP CLASS
yet another top class ! learned a lot of new techniques