Garde Manger Platters 6-20-08

The next class of Garde manger students and their platter presentations.

Food has been coated in aspic gelee and arranged with an eye towards balance of colors, shapes and textures.

Petits Fours

The term petit four can be used for most any small cake or pastry item as long as it is small enough to be eaten in one or two bites.
In French:

"petit" = small

"four" = oven

Most, though not all petits fours are baked

Two Categories:

Petits Fours Secs

(dry) includes cookies, baked meringues, macaroons and puff pastry products

Petits Fours Glaces

are iced; eclairs, tartlets, filled meringues and cakes