It's on to delicious days of petit fours!I was incredibly excited to begin our month of petit fours with Chef James and Cora. I've been dreaming of éclairs, cookies, mini cakes and luscious sweet treats from the day I stepped into pastry school....land of wondrous sugary goodies!So what exactly are petit fours? We often spot them included at the end of the menu's at well priced restaurants; hidden between dessert selections of well established hotel eateries and often served at posh french cafe's to have with tea or coffee. So what are they?
Are they desserts? Yes..
Are they petite? yes..
Do they come in fours? No~
Well.. here's what Petit fours actually stand for.
Typically, petits fours consist of alternate layers of sponge cake and butter cream topped by frosting and are approximately 1 inch square and about 1.5 to 2 inches high. Petit Fours are covered with fondant, often pastel in color. Petits fours are commonly decorated with piped icing roses or other sugar embellishments. Petits fours may also, however, refer to any number of small confections.
To be completely honest; I never knew exactly what the term "Petit Fours" actually stood for till this morning *blush* I knew what they were; I knew how they were served, I knew they didn't always come in 'fours' *laughs*.. I just had no idea what the words actually stood for. Well; I know now! *grin*
To begin our first day; Chef James eased us into the program with simple cookies to bake. 5 different types! *licks lips* I'm a bit of a cookie monster myself! We had trays and trays of cookies being pulled out of the oven for the first 4 hours of class. I would say maybe at least 10-15 trays of cookies. My new partner in crime; Nikki, brought home bags and bags of freshly baked cookies to feed hungry cookie lovers back home, I fed mine to my lucky neighbours and nice people down at the apartment clubhouse where I live.
AMAZINGLY delicious peanut butter cookies! *ahhhh...so satisfying* It's hard to deny my addiction and obsession for creamy peanut butter. *grin*