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Marzipan petit four is a paste made of

almonds and sugar that is worked to a


plastic consistency. Its texture allows it
to be rolled out with a rolling pin like
dough or molded into shape of fruits.
Miniature bite-size confections which came
from the French word “petit which means
small or little” and “four means oven’’
A paste or confection, icing or filling
made of meringue and gelatin and
other stabilizer.
Marzipan came from Italy that is primarily
used to cover cakes and mould flower.
INGREDIENTS QUANTITY
PROCEDURE
Marzipans can be modelled into various
fruit, vegetables, animals, and flower
shapes. The most popular items are small
marzipan fruits served as petit fours or
candles. To store marzipan, wrap it in a
plastic cling wrap and place it in an airtight
container.
To make small fruits, divide the
paste into equal portions
first.
Carefully cut the rectangle into
4 rows of 8 to
make 32 equals pieces of knife.
Begin by rolling each piece
between the palms of your
hands into around into
around ball that is perfectly
smooth and free of seams
and cracks.
Then start molding the balls
with your fingers into the
shapes of pears, apples, and
other fruits. The best way to
make realistic looking fruits is
to use real fruits as models
Imitate the shapes of the real fruits as
closely as possible. You can add special
effects using ordinary tools or special
modelling tools.
Let the fruits dry overnight before coloring.
Flowers such as carnations and roses can
be used to decorate cakes as well as
display pieces.
Steps in making Marzipan
Strawberry

1. Roll the ball of marzipan


into a strawberry shape with
the palms of your hands.
2. Indent the stem end of the
strawberry with an
appropriate tool.
3. Roll the strawberry in sugar
to stimulate the textured
surface of the real berry.
4. Cut out a leaf shape for the
stem end and fasten it in a
place using an appropriate
modelling tools.
Step in making Marzipan Orange

1. Roll a piece of marzipan into a ball.


2. Using a marzipan modelling tool, make an
indentation in the ball to resemble the
stem end of the orange.
Step in making a Marzipan Rose

1. Taper a ball of marzipan which will


serve as the base of the rose.
2. Mold the ball with the tapered end
pointing up which will serve as the
center of the flower.
3. For the petals, roll a log of marzipan
and cut equal pieces. Flatten these
into small disks.
4. Flatten the disks and taper the
edges to paper thinness with the
back of a spoon in a circular
motion.
5. Wrap the petal around the base.
Leave one edge free so the second
petal can be inserted under it.
6. Attach the second petal.
7. Continue same fashion until the rose
is the desired size. Cut the rose from
the base with a sharp knife.
Storage plays an important role in the
production and serving of petit fours. The
environmental and individuals
characteristics of each items needs to
be taken into consideration. If the item is
susceptible to humidity, it should be held
airtight, vacuum sealed when possible.
To maintain its freshness which is a
defining characteristics of a petit fours, it
is produce as close to serving as possible.
Caramelized petit four may have a shelf
life of roughly 1 to 2 weeks. Fresh petit
fours are kept for shorter periods of time.
Which varies by product. Freezing is a
good option for many of the bases and
dough which can be made up ahead of
time held until ready to bake or
assemble.
Caramelized sugar can be used to
coat petit fours before they are served.
Caramelized petit fours are mainly
roasted nuts and dried fruits with
marzipan.
Any product that is coated with
caramel needs to be dried. Strawberry
and grapes can be
dipped in caramel but only have a life
span of a couple of hours. The product is
best consumed within 30-40 minutes is
best.
The main problem here is the moisture
from the inside of the fruit weeps out and
the hard caramel falls off the product.
Caramelized nuts and marzipan work
better if the product is dry to carry the
caramel better.
 Put the product to be caramelized on a
tray.
 Any fruit that is to be dipped in caramel
needs to be dry and its skin needs to be
intact.
 Remove all the string and pith of orange.
 Grapes need to be in small cluster of 2 or 1.
 Nuts should be slightly roasted.
 Prepare the equipment needed before the
making of the caramel.
 Having a prepared surface to place the
caramel dipped product is also
important.
 An oiled surface will allow the caramel to
cool and then not bond on the surface.
 If hot caramel is placed onto
unprepared surface it will stick to the
surface.
 The product will then crack when
attempting to remove the product from
that surface.
 Dissolve a portion of sugar in some
water, 4 parts sugar to 1 part of water.
 Slowly heat until boiling. Stir occasionally
to dissolve sugar before solution boils.
 When solution reaches boiling point, add
10% liquid glucose of sugar weight.
 Stir gently to dissolve glucose.
 Skim any scum that rises to the top.
 Wash sides of pot down with pastry brush
and cold water.
 Allow solution to cook until temperature
reaches 160C.
 Do not stir the solution while it boils as this
may cause crystallization to occur.
 As solution rises above 160C it will begin
to change color to light amber color.
 Dip the product into the hot caramel.
 Take a dipping fork into oil and then pick up
the product and let it drop into the toffee.
 Use the oil covered tines of the fork to roll
the product in the hot caramel. Remove
the product from the caramel. The caramel
covered product should slide off the fork
onto the prepared surface that has been
smeared with oil to prevent sticking.
 Allow to caramel to cool before
removing to paper cup for storage.
 Some product can be dipped by
holding bottom of product and dipping
2/3 of the product into hot caramel.
Care needs to be taken here as the
danger of burning finger is high.
 Hold product above the caramel and
allow excess to flow back into pot. Sit
product on oiled surface to cool.
 Have a bowl of cold water when
working with hot caramel.
 Hot caramel can cause damage skin on
contact.
 Avoid whipping hot caramel off as it will
just cause more damage.
 Place the affected area into the cold
water. This will cool and set the caramel.
It can then be peeled of with minimal
damage to skin surface.
 The damage is already done and blister
will ensure.
 This technique is about minimizing further
damage to other parts of the body.
 Attractive presentation of petit fours
catches customers attention.
 To make it looks more attractive, arrange
it neatly.
 A neat uncluttered, clean and tidy
display is essential.
 This greatly affects the visual impact and
appreciation of the viewer and will
tempt the customer indulge.
 All varieties of petit fours are best served
fresh.
 Use of ceramic plates and platters, glass,
mirrors, trays is effective in buffet style
service.
 The recommended serving is 3-4 pieces
per plate.
 Caramelized petit fours need to be
served fresh and in paper containers. This
make it easy for the customer to
handled them.
 Store petit fours in proper temperatures
and conditions to maintain maximum
eating qualities, appearance and
freshness.
 Package petit fours in accordance with
established standards and procedures.

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