Decorating Petit Fours: 7 Designs
Seven petit fours designs decorated end to end: filling, piping, glazing and assembly, from a mango dome to a signature lemon tart.
Gregory Doyen
French Pâtissier · Creator, GD Sweet Concepts
No payment due now. Every masterclass, 50,000+ recipes, 1,500+ chefs.
What you'll learn
7 Lessons, 65 min total
About this course
How to decorate petit fours, here, is the last stage of a longer build. Part 2 takes the base recipes from Part 1 and turns them into seven finished designs across seven lessons: Mango, Cherry, Swan, Flamingo, Black Coco, My Forest and a Signature Lemon Tart, one complete design per lesson.
The work is filling choux, piping whipped cream, placing decorations and controlling the small details that read as a clean finish. A swan and a flamingo are piped shapes before they are anything else, so bag angle, pressure and the moment a piece is set firmly enough to move all matter.
Even with mini pastries already on your menu, what transfers is the finishing order rather than the seven designs. Each build runs continuously, with no cut at the difficult moment and nothing skipped.
"Assembly is where petit fours actually become precise, not just pretty."
Gregory Doyen · International pastry chef consultant @ GD Sweet Concept
Lessons
7
Video
1 hr 5 min HD
Level
Audio
English (VO)
Subtitles
English, Spanish, Italian, French, German
At the end of this course you will be able to
Fill, pipe and glaze seven petit fours designs from one set of base recipes.
Decorate petit fours in sculptural form, from a piped swan to a flamingo.
Finish a signature lemon tart in petit four format, from shell to glazed top.
Assemble mango, cherry and black coco builds that hold their edges through service.
Petit fours today, tarts 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 2 of his two-part petit fours masterclass. Where Part 1 built the doughs, creams and glazes on their own, here he assembles and decorates seven finished designs, each filmed as one continuous build from the filling and the piping through to the final decor.
What chefs say
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Markus
Who is this course for?
New to decorating or long practised
First-time and practised patissiers who want assembly, finishing and presentation to hold up.
Small cakes that look extraordinary
Pastry cooks who want the choux filled, the cream piped and the decorations placed with precision.
Anyone drawn to the finishing work
Mango, swan and flamingo petit four enthusiasts who want the designs built in front of them.
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Petit Fours - Master Assembling and Decorations · Gregory Doyen
