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Petits Fours

Sweet surprises in small format. Delicate, yet intense bites.

Small sweet bites full of techniques to delight your guests

In this online course you will learn various techniques to prepare petits fours with different textures and flavors. Rafael Delgado, with his extensive experience in restaurant pastry, will explain in detail how to prepare a range of complementary petits fours.

You will start with classics such as truffles and financiers before progressing to more innovative petits fours, such as the milk chocolate and hazelnut ‘peach stone’ and chocolate rocks.

You will encounter petit fours with more delicate and airy textures, such as clouds and marshmallows, alongside crunchier textures like a carquiñoli and a ginger ‘croc’.

This renowned pastry chef will also show you how to make pate de fruit and will demonstrate how fried dough can be transformed into an elegant bite fit to bring a restaurant menu to a close. Rafael Delgado will showcase the techniques you need to prepare a variety of petits fours with striking results.

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Course Syllabus

Course Content

Chapter 1 - Presentation and Recipe Book
Chapter 2 - Petits Fours Theory
Chapter 3 - Crunchy brioche with 'carquiñolis' and maple syrup
Chapter 4 - Buñuelos with anise and bergamot
Chapter 5 - Pistachio Financier
Chapter 6 - Yuzu Cloud
Chapter 7 - Ginger 'Croc'
Chapter 8 - Milk Chocolate and Hazelnut 'Peach Stone'
Chapter 9 - Chocolate and Cognac Truffle
Chapter 10 - White Peach and Thyme Pâte de Fruits
Chapter 11 - Chocolate Rock with Chocolate and Coffee Caviar
Chapter 12 - Orange Whiskey Candy
Chapter 13 - Final Presentation of Petits Fours
Before you go

How to prepare a varied assortment of surprising petits fours

What you'll learn

In this online course you will learn the techniques required to offer a varied and complementary assortment of petits fours at the end of your menu.

We will start with the ingredients and equipment needed to make these preparations, the tricks for adapting them to a small format, as well as understanding how to conserve them. Step by step you will learn to make those petits fours that you’ve always wanted to make but didn’t know how, with perfect results.

Who is it for?

This online course is aimed at both pastry professionals and pastry lovers who want to learn how to make classic and innovative petits fours.

What you’ll need

Instruments or materials recommended in some of the recipes (they are not essential for the course):

  • Stand mixer
  • Blender
  • Oven (ideally Rational)
  • Marble
  • Thermometer
  • Molds and frames
  • Vacuum packing machine  (for one recipe)
  • Slicer machine (for one recipe)

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See what our Members are saying

TOP CLASS

yet another top class ! learned a lot of new techniques

ginodekerf@telenet.be De Kerf

Superb!

I would rate this course 10 stars!! From every detail techniques to those beautiful presentation! Thanks Chef Rafael Delgado for your sharing!

Penny Fung

loving petit four

This is really different variation of petit four, very modern not really the classic petit four that I have known for a year. I have learnt so much about the creativity of making petit four. Simple but elegant.

Leisa Caraballos

Great for professionals

If you work in a restaurant or hotel, this course is a must! Plenty ideas for service os VIP cortesy.

DAIANE NASCIMENTO

Excellent

So many differents small sweets

Lucia Pantea

Best technique

What an experience, highly recommended!!!!

Jibbo Udommana

Meet your Instructor

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Pastry Chef, 21 Brix Colective (Barcelona, Spain)

Rafa Delgado's pastry is defined as fresh, eclectic and prepared at the point of service for each client. Many define it as pastry that is balanced, flavorful and "vintage".

Earn your certificate and validate your skills

Every course includes a downloadable recipe book

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Frequently Asked Questions

To watch this course, you need to subscribe to Scoolinary. With your membership, you’ll get unlimited access to our entire course catalog. You can subscribe by clicking here.

Yes, you can try a free lesson in each course before subscribing to experience the quality of our content.

All courses are 100% online and in high-quality video format, taught by recognized experts in their field. You can watch them at your own pace from any device and access supplementary materials such as recipes, exercises, and tests.

Yes, if you have a Premium or Team plan, you will receive a certificate upon completing each course. These certificates are backed by Worldchefs and the American Culinary Federation (ACF), prestigious organizations in the culinary world.

You will continue to have access until your subscription period ends.

Scoolinary is the leading online culinary platform for training. We offer a vast catalog of courses in cooking, pastry, mixology, management, and more, taught by renowned chefs and experts. With our flexible methodology, you can learn new techniques and skills and enhance your career from anywhere in the world.

What's included?

  • 2h HD video
  • 10 Recipes
  • 27 Lessons
  • Recipe Book

Available languages

  • Español, English
  • English, Español, Italiano, Français, Deutsch
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