Ingredient 101 "The Petit Four"

Time to educate the masses. This post will explain it ALL!
"Explain what miss jin?"
"Why, what a petit four is, of course!"

I receive anywhere from 5 to 20 searches per week asking about these luscious little cakes. Usually something along the lines of: "What is a pedifor?", "How do you spell pedifor?", "What is pedifor dessert?" or, simply, "pedifor".

FIRST: SPELLING!
Petit Four

SECOND: PRONUNCIATION!
"pet-tea for"
(NOT ped-dea! "pet-tea")

THIRD: DESCRIPTION!

A true petit four has MANY LAYERS INSIDE. (Some bakeries just dip a chunk of cake in icing...YUCK! Don't be eating stuff like that!) Follow along with me here, I'll show you pictures & explain.

1. The thin bottom layer is a lightly sweetened shortbread. I make this from scratch, roll it out & lay it in the pan.

2. The next layer is a fruit preserve. Seedless Raspberry or Strawberry Marmalade works best. Mine is imported from Switzerland (the stuff made in the U.S. is usually full of chemicals & preservatives, unless you purchase an Organic variety).

3. Next, I spread a thick layer of homemade frangipane (a bakeable almond sponge). After the trio is baked together I trim the top evenly, if necessary.

4. A deep layer of Belgian chocolate Ganache comes next. Two ingredients only: Belgian Dark Chocolate & heavy cream. This is chilled until firm.

5. They are hand-cut into approximately 1" x 1" squares. (Top view.)

(Side view.)

6. I glaze mine, by hand, with a thinned white or dark chocolate glaze. Traditionally they are glazed with a poured fondant which I find to be a bit too sweet, it almost seems to overwhelm the myriad of delicate flavours.

7. They are topped with a lovely seasonal decoration & they taste PHENOMENAL!!!

Any questions?
I hope you paid attention.
I will quiz you tomorrow.
In order to get an "A" you must:
1. answer everything correctly
or
2. suck up to me A LOT!