Petits Fours
Learn to make contemporary petits fours with precision, textural balance and an impeccable finish. Grasp the techniques and achieve consistent results.
Chef principal, Academia del Chocolate Callebaut, Norteamérica
Course Content
Course Content
1. Course Presentation
Free
2. Lemon Tart
Free
3. Orange Hazelnut Choux
4. Pistachio Raspberry Dacquoise
5. Acorn
Test Your Knowledge
About this Course
Refined in size, yet rich in technique, petits fours are a hallmark of professional pastry craft.
In this online course, internationally acclaimed pastry chef, Nicoll Notter, shares his recipes and techniques to create four different types of petits fours with a contemporary approach. Each recipe has its own set of techniques that can be used to create your own petits fours, and can also be applied to other types of pastry.
Nicoll Notter, will discuss the essentials of each technique throughout, giving his hints and tips along the way. You will also appreciate his signature style, featuring freehanded forms, without added colorings, and allowing the ingredients to shine.
At the end of this course you will:
- Understand different types of petits fours and modern interpretations of them.
- Know how to make a range of doughs, creams, gels and glazes that can be adapted to create your own petits fours.
- Know how to achieve consistent results during production.
What's included?
- 2 hr HD video
- 4 recipes (24 preparations)
- 30 lessons
- Recipe book
- 1 Quiz
- Certificate
- Español, English (VO)
- English, Español, Italiano (BETA), Français (BETA), Português (BETA), Deutsch (BETA)
Course Recipes
Meet your Instructor
Head Chef, Callebaut Chocolate Academy, North America
His philosophy of hard work and determination has taken him to Michelin-starred restaurants, world-class schools, and the winner’s podium of international pastry competitions.
Produce contemporary petits fours with consistent results
What you'll learn
You will learn to make more than twenty pastry components that can be adapted to create your own signature petits fours. You will learn to control texture and mouthfeel, to conserve the fresh flavor of primary ingredients, and to achieve standardized production results every time.
Lemon Tart: Chef Nicoll will explain how to delicately confit lemon, ensuring its fresh flavor is preserved. You will take a look at degrees Brix and how to use a refractometer to obtain consistent results. You will learn to bake a biscuit layer inside of a free-form sable.
Orange-Hazelnut Choux: Learn to make choux dough with an ideal consistency, bake choux buns in a variety of sizes and shapes, and work with craquelin and dipped caramel.
Pistachio Raspberry Dacquoise: Learn to make chocolate glazes with a smooth and flexible finish. Discover a versatile recipe for Mascarpone Cream, and use a frozen interior to help construct this petit four.
Acorn: This chapter is a masterclass in chocolate skills. Learn to mold natural looking forms, make your own praline, temper gianduja, make modelling chocolate, and apply a velvet spray finish.
In this course, in addition to the recipes, you will learn a range of pastry techniques that will be valuable in the kitchen.
The techniques you will learn are:
- How to confit lemon
- How to candy orange peel
- How to make praline
- How to temper gianduja
- How to mold chocolate with a balloon
- How to bake cylindrical choux
- How to bake free-form sable tart shells
- How to make a smooth flexible chocolate coating
- How to make modeling chocolate with no added sugar
- How to make craquelin for choux buns
- How to dip choux buns in caramel
- How to make choux pastry
- How to spray a chocolate velvet finish
Other courses included in your subscription
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Earn your Certificate
Download your Recipe Book
Frequently Asked Questions
To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.
Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.
All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.
Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.
You will continue to have access until your subscription period ends.
Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.
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