Petit Fours: The Base Recipes
Twelve base recipes for petit fours, filmed as full preparations: choux dough and craqueline, neutral sweet dough, sponge, baked creams, praline.
Gregory Doyen
French Pâtissier · Creator, GD Sweet Concepts
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
12 Lessons, 140 min total
- FREE
Introduction
- FREE
#1: Fruit Coulis
- FREE
#2: Fruit and vegetal glazes
- FREE
#3: Neutral sweet dough
- FREE
#4: Choux pastry dough & craqueline
- PRO
#5: Black choux pastry dough
- PRO
#6: Sponge cake / biscuit
- PRO
#7: Baked creams
- PRO
#8: Creams - Part 1
- PRO
#9: Creams - Part 2
- PRO
#10: Whipped vanilla ganache
- PRO
#11: Crispy Praline
- PRO
#12: Chocolate decor
About this course
Petit four is French for small oven, and now names the bite-sized pastry served at the end of a meal. This petit fours course is Part 1 of two and stays on the base preparations: fruit coulis, fruit and vegetal glazes, a neutral sweet dough, choux with craqueline and a black choux.
Twelve lessons continue through sponge, baked creams, two cream lessons, a whipped vanilla ganache, crispy praline and chocolate decor. Each is filmed as a full preparation, so the handling and the order of work stay visible. One dough carries several shells, one choux base takes both the plain and the black version.
You come out with the technical base that precision and balance in small pastry actually rest on, rather than a set of finished pieces.
"Petit fours look simple, but every great version comes down to the details you can't see."
Gregory Doyen · International pastry chef consultant @ GD Sweet Concept
Lessons
12
Video
2 hr 20 min HD
Recipes
2
Level
Audio
English (VO)
Subtitles
English, Spanish, Italian, French, German
At the end of this course you will be able to
Pipe choux pastry dough and craqueline, including a black dough, to an even bake.
Set fruit coulis and vegetal glazes that hold a clean edge on small formats.
Make baked creams, whipped vanilla ganache and crispy praline for petit fours fillings.
Work through how to make petit fours from the base up, twelve components before assembly.
Petit fours today, entremets tomorrow.
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Meet your instructor
Gregory Doyen
French Pâtissier · Creator, GD Sweet Concepts · Consulting pastry chef
Gregory Doyen is a French Pâtissier and the creator of GD Sweet Concepts. He works as a travelling consultant, passing his technique to pastry teams around the world rather than running a single house.
This class is Part 1 of his two-part petit fours masterclass. Across twelve lessons he works through the base recipes on their own terms: doughs, sponge, coulis, glazes, creams, ganache, praline and chocolate decor, each filmed as a complete preparation. Part 2 takes the same components into finished assemblies.
What chefs say
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Markus
Who is this course for?
New to petit fours or years in
First-time and practised petit four makers who want the doughs, creams and glazes right.
A tray that looks like a pastry shop
Patissiers who want the sweet dough, craqueline choux, creams and glazes built from scratch.
Anyone who loves small sweet things
Choux, tartlets and whipped ganache enthusiasts who want what sits under every petit four.
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Petit Fours - Fundamental Basic Recipes · Gregory Doyen
