Les Petites!

My favorite thing about my job just happens to be the most nit-picky part: Individualizing desserts.
Creating tons of bite-size portioned sweets, instead of family meal style is so much more fun and detailed. We have an ever-growing assortment of petite sweets; As with everything else, the menu for this little guys are seasonal for the most part, and we have a dozen ways to make each one.

These are just pictures of some recent tastings and parties with petites I see all the time...

For the curious:

*Macaroons (naturally... and Barbie PINK!),
*Phyllo cups (Layers of phyllo dough molded into little cups, they are then filled with both a custard and a compote, then topped with baked kataiffi-or shredded phyllo dough),
*Truffle pops (these happened to be filled with a chambord raspberry ganache),
*Limoncello and raspberry shortcake with a white chocolate mascarpone mousse,
*Pate a fruit pops (Fruit puree cooked a very long time to a very high temperature with a LOT of sugar until it becomes gummy and solidifies at room temperature. The best way to describe it.. would be sort of like a gummy candy or fruit roll-up... except so much better.),
*Nutella roulade (Basically a very thin, flexible sponge cake that is rolled with a nutella butter cream filling, covered in candied hazelnuts, then portioned out into individual rolls and two plaquettes of chocolate are placed on each side),
*Strawberry semifreddo pops (A strawberry flavored meringue based-mousse with added gelatin is piped in to tube molds, stuck with lolli sticks, frozen, and then dipped in white chocolate),
*Baileys creme delice (Milk chocolate baileys mouse pave with a flourless cake base, is portioned in to small cylinder petites and garnished with a dark chocolate plaquette, creme brulee savarin, and a piece of candied orange peel),
*Salted caramel turtles



Till next time!
Kim