The Art of Petit Fours

"Petit Fours"

or

Sweet delight

It is a small fancy biscuit,cake or item of confectionary. Petit Fours allow a chef to create pretty, intrigate and imaginative treats for their guest.they are often served in the banqueting and restaurant world. 

Petit fours are generally eaten in France with a short strong coffee at the end of the meal. They can also be a addition to dessert or used at a sweet canapes for your party.Savoury version also often called "Amuse geule" are served with Aperitif and cocktail at reception.

With a little care and attention, you'll find "petits fours" fascinating and very interesting.Their creation is endless and satisfying.Because they are small, I would recommend to buy the best ingredients available in order to produce some food full of flavour.

Simple Chocolates Florentin

Melt some good quality dark and white chocolate.In the kitchen,Iuse non stick sheets, at home you can use baking paper.Take about a tea spoon of dark chocolate and drop it onto the sheet, allow it to spread a little before adding a half tea spoon of white chocolate and use a small bamboo skewer to swirl the two together.Whilst still soft,set dried apricot,nuts or coconut shaving into the display.Cool down and serve with coffee.