Thank you so much, this is what I have been looking for, I know there are many videos on youtube but this is on a professional level. This is what I want my product to look… professional. Thank you.
I enjoyed this video. Im not a professional baker, but I want to try this. As a kid growing up in New Orleans, petit fours were a favorite of mine. They were a must have at wedding reception. I loved when we got invitations to wedding receptions, because I knew there would be plenty petit fours to be had!
lol at the "glove" comments. You've obviously never been in a true professional's kitchen. Gloves are given to the short order cooks because they can't be counted on to stay clean & keep their hands clean. A pro knows to work with clean/sanitized hands.
Just so you know, when your short order cook is wearing gloves, they think they are invincible so all kinds of crap gets in your food. The ONE good thing: they don't go to the bathroom w/ gloves on. That's the only reason SOCs gloves = required.
I am a Registered Nurse and certified germaphobe. This gentleman's hands do not bother me at all, I'm sure his hands are clean. Gloves are absolutely no guarantee that you are protected from germs! Just notice your fast food server touching everything within reach and then touching your food. This was an excellent video and I am absolutely impressed with his techniques that will help me make my most scrumptious petit fours have a much more professional look.
wow, he puts up an instructional video and gets torn down for it and for his accent and the way he pronounces petit fours, why do people have to be so rude? You cannot work in a professional bakery and have gloves on all the time, it's not possible. Everything you eat at a bakery or restaurant has been touched by human hands. There are also variations in recipes according to which culture your serving and thank goodness for that. Not everyone has the same palate.
I hope you people know that false nails were outlawed in food service because of sanitation. Now take a look at your female server's hands. Nails on them? Nails on the hands of the cashier? I wouldn't worry about his hands because his nails are trimmed and clean. I'd worry about the girls wearing false nails and no one says anything about it.
Well if he touched them barehanded or not, germs are everywhere and yes there on gloves too. So, say a prayer and enjoy your petit fours. You cant avoid germs no matter what you do. Bon appetite!
Excellent! He had to work fast due to warmed fondant at particular temp. Working near sink okay provided surfaces sanitized. How do you think lettuce gets washed in commercial restaurant? County-state health inspector told me bare hands ok. Google "hand washing techniques food safety" and you will see it's totally permissible
its a demonstration. if you think its gross don't watch the video. and if your relating these to french ideas of petite fours there different. all petit four means is little oven.
People must think that food just prepares itself in the kitchen without the use of human hands. That's the only possible explanation for why these morons are complaining about his use of hands here.
@HeadlessEye Come on...you have to say at 5:02 he kinda goes off there. Most people use uhh....whats it called....oh a SPOON! This guy doesn't care about germs, I only feel sorry for the people that eat his stuff. Also though others do use their hands that's very unsanitary and there is such thing as gloves. Which most "clean" places use.
Gross... he really does stick his hands in the fondant, rolls his hands over the cake and the petit fours have no filling... so... are they really petit fours? Has this guy ever heard of food safety? Is he really a past pres of the RBA? This totally makes me not want to join that organization if I were a baker.
Yeah, he did touch it a lot, but that's what every baker does. Ever watch a cake show? They are constantly touching and molding objects with their bare hands. You just have to trust that they wash them often. I'm sure the cooks at any restaurant you go to, are using their bare hands as well. All those lemons that go into ice tea, and mixed drinks? Often touched by many people, but not washed before sliced and placed in/on your drink. It's just one of those things you try not to think about.
wow i had no idea covering them could be so simple. however, i would definitely have two layers with a filling in between. i don't think i want to mess with more than that the first time :)
I am from France, where petit fours come from and I have to say that these one have nothing to do with the petit fours I know. If you think that they look and taste great, please come to Europe and try our, original petit fours!
@yellowcrisp I am from the US and these have pretty much nothing to do with any petit four I have ever eaten here...and I have been eating petit fours a very long time. I am guessing that the ones I am used to are closer to what you are talking about.
@yellowcrisp that maybe because of the fondant; real fondant does not taste good at all but nowadays there are marshmallow fondants. Plus petit fours sec are those with out embellishments, I believe they are more like ladyfingers or macaroons.
Great video. I will definitely be trying this...however, I will use gloves. I don't believe in touching food that other people will be eating with my bare hands.
It's baked in a full sheet pan, not half. If you want to fill, you can turn the cake out, cut in half and continue to tort and fill the same as you would a smaller cake. Then chill it so that the layers do not slide when covering with fondant.
That was great but I was hoping to find out how to make FILLED petit fours. How do they cut the sheet cake horizontally and manage the two giant layers back together??
Thank you so much!! this is the best instructional baking demo I have ever seen. Loved it and you inspired me to attempt my favorite dessert
MrsWhatzup 2 months ago
i like petit fours better than cake pops
AQUAMARINETMI 3 months ago
Thank you so much, this is what I have been looking for, I know there are many videos on youtube but this is on a professional level. This is what I want my product to look… professional. Thank you.
SuchaCaligrrl 3 months ago in playlist Petit Fours
Where can I find the recipe for the fondant you are using here Mark?
MsJanie6 4 months ago
I enjoyed this video. Im not a professional baker, but I want to try this. As a kid growing up in New Orleans, petit fours were a favorite of mine. They were a must have at wedding reception. I loved when we got invitations to wedding receptions, because I knew there would be plenty petit fours to be had!
jimiubass3 4 months ago
lol at the "glove" comments. You've obviously never been in a true professional's kitchen. Gloves are given to the short order cooks because they can't be counted on to stay clean & keep their hands clean. A pro knows to work with clean/sanitized hands.
Just so you know, when your short order cook is wearing gloves, they think they are invincible so all kinds of crap gets in your food. The ONE good thing: they don't go to the bathroom w/ gloves on. That's the only reason SOCs gloves = required.
RayZorbackWPS 5 months ago 2
"The Petit Pedophiles"
eeewnerds 7 months ago
I am a Registered Nurse and certified germaphobe. This gentleman's hands do not bother me at all, I'm sure his hands are clean. Gloves are absolutely no guarantee that you are protected from germs! Just notice your fast food server touching everything within reach and then touching your food. This was an excellent video and I am absolutely impressed with his techniques that will help me make my most scrumptious petit fours have a much more professional look.
badhenry44 7 months ago 9
i ALWAYS wear gloves when i pick my nose, scratch my ass and then prepare your food....
rederachel 7 months ago
hi, I´d like to kwon if you can tell me how to make the mix you use to civer the petit fours :D
Manolihno0O 8 months ago
looks delicious.
shulgirl35 9 months ago
wow, he puts up an instructional video and gets torn down for it and for his accent and the way he pronounces petit fours, why do people have to be so rude? You cannot work in a professional bakery and have gloves on all the time, it's not possible. Everything you eat at a bakery or restaurant has been touched by human hands. There are also variations in recipes according to which culture your serving and thank goodness for that. Not everyone has the same palate.
carolineclairmont 9 months ago 17
@carolineclairmont i agree he helped me with how they were made or id hae messed up
roark100 4 months ago
Ugh I hate the way americans say "petit fours" it sounds too much like he's trying and failing to say "pedophile"
that being said, the petit fours look delicious
Falln4DarkAngel 10 months ago
I hope you people know that false nails were outlawed in food service because of sanitation. Now take a look at your female server's hands. Nails on them? Nails on the hands of the cashier? I wouldn't worry about his hands because his nails are trimmed and clean. I'd worry about the girls wearing false nails and no one says anything about it.
Zayashuku 10 months ago 3
I loved his technique. I will use it.
bandfanno1 10 months ago
After I saw his hand in the fondant it made me question his professionalism... that's just gross, especially an instructional video!
lenotre1000 11 months ago
After I saw his hand in the fondant it made me question his professionalism... that's just gross, especially an instructional video!
lenotre1000 11 months ago
great video !
twilightzonejude 11 months ago
" So I'm just going to stick my hand in this pot of poured fondant and then serve it to people....don't worry about my knuckle hair...." :/
JustLacey777 1 year ago
Well if he touched them barehanded or not, germs are everywhere and yes there on gloves too. So, say a prayer and enjoy your petit fours. You cant avoid germs no matter what you do. Bon appetite!
jimiubass3 1 year ago
Excellent! He had to work fast due to warmed fondant at particular temp. Working near sink okay provided surfaces sanitized. How do you think lettuce gets washed in commercial restaurant? County-state health inspector told me bare hands ok. Google "hand washing techniques food safety" and you will see it's totally permissible
Yameta67 1 year ago
I take exception to the frosting portion being done by the sink and do not believe that is supposed to be done per sanitation rules???
kpkimball 1 year ago
Sorry, but I have to agree with these people that say he was handling that fondant too much.
He was. It was getting to me after the first 30 meconds, and my eyes kept getting wider and wider for the next three minutes.
Very aware people need to use their hands, but this was unnecessary.
Test the warmth with yours hands if you must, but then use something called a spoon, and apply the fondant with a ladle.
My word.....
BrightStaroftheDawn 1 year ago
its a demonstration. if you think its gross don't watch the video. and if your relating these to french ideas of petite fours there different. all petit four means is little oven.
katmarieburns 1 year ago
Wheres the recipe for the cake and fondant?!
Ambermatthews1824 1 year ago
Playing in the fondant was kinda gross, even if he washed his hands.
aptharsia 1 year ago
People must think that food just prepares itself in the kitchen without the use of human hands. That's the only possible explanation for why these morons are complaining about his use of hands here.
HeadlessEye 1 year ago
@HeadlessEye Come on...you have to say at 5:02 he kinda goes off there. Most people use uhh....whats it called....oh a SPOON! This guy doesn't care about germs, I only feel sorry for the people that eat his stuff. Also though others do use their hands that's very unsanitary and there is such thing as gloves. Which most "clean" places use.
Tabbycosplay2 1 year ago
Yeah, a spoon and gloves. In a commercial bakery. Hahaha, have fun in Fanstasyland.
HeadlessEye 1 year ago
Gross... he really does stick his hands in the fondant, rolls his hands over the cake and the petit fours have no filling... so... are they really petit fours? Has this guy ever heard of food safety? Is he really a past pres of the RBA? This totally makes me not want to join that organization if I were a baker.
NekoTengu 1 year ago
@NekoTengu I'm certified in food sanitation, and it is perfectly safe to use hands in food preparation, assuming one washes correctly and frequently.
splendidcakes 1 year ago
Thanks for the video. Better than all others I've seen.
carolmarievega 1 year ago 2
i think its gross that he kept his hand in the fondant...ew...
nicolemonique 1 year ago
Yeah, he did touch it a lot, but that's what every baker does. Ever watch a cake show? They are constantly touching and molding objects with their bare hands. You just have to trust that they wash them often. I'm sure the cooks at any restaurant you go to, are using their bare hands as well. All those lemons that go into ice tea, and mixed drinks? Often touched by many people, but not washed before sliced and placed in/on your drink. It's just one of those things you try not to think about.
kopns 2 years ago 2
The way he pronounces "petit four" makes me think he's about to say pedophile.
He touched the fondant sooo much, ahhhh.
pickleweasles 2 years ago
@pickleweasles so did I!!!!
i always thought he said them as pedophile
bdx96 1 year ago
wow i had no idea covering them could be so simple. however, i would definitely have two layers with a filling in between. i don't think i want to mess with more than that the first time :)
TheSurgicaljunkie 2 years ago
"That's why Spatulas were invented,...man that looked grossed, hand swirling on and on on the icing/fondant.."
yaniangelicstyle 2 years ago
Great Video, I only wish he shared the recipe to make it
liana602 2 years ago
would u like the recipe? i dont mind sharing it if u want it
secretk33per 2 years ago
@secretk33per do you have the recipe for this video...if so can i have it...
cburgable 1 year ago
I am from France, where petit fours come from and I have to say that these one have nothing to do with the petit fours I know. If you think that they look and taste great, please come to Europe and try our, original petit fours!
yellowcrisp 2 years ago 4
Pay for my ticket =D
JedrekenSederis 2 years ago
@yellowcrisp I am from the US and these have pretty much nothing to do with any petit four I have ever eaten here...and I have been eating petit fours a very long time. I am guessing that the ones I am used to are closer to what you are talking about.
ctpctp 1 year ago
@yellowcrisp that maybe because of the fondant; real fondant does not taste good at all but nowadays there are marshmallow fondants. Plus petit fours sec are those with out embellishments, I believe they are more like ladyfingers or macaroons.
malutored 1 year ago
Great video. I will definitely be trying this...however, I will use gloves. I don't believe in touching food that other people will be eating with my bare hands.
CorrieLiana 2 years ago 2
ew, do all bakers touch everything so much? gross.
neraknerak1 2 years ago 5
@neraknerak1 thats y some of us where rubber gloves, n change em every time we start on a new task.
secretk33per 2 years ago
Awesome video!!! Thanks!
crkathleen 2 years ago
This is such a helpful video!!! Thanks
vfrankham 2 years ago
It's baked in a full sheet pan, not half. If you want to fill, you can turn the cake out, cut in half and continue to tort and fill the same as you would a smaller cake. Then chill it so that the layers do not slide when covering with fondant.
navyempress 2 years ago
What size is the guide? I am assuming the pan is a half sheet 12 x 18.
THX
countrycrafted 2 years ago
That was great but I was hoping to find out how to make FILLED petit fours. How do they cut the sheet cake horizontally and manage the two giant layers back together??
nicoleLogan22 2 years ago
What Cd are you referring to??? I would love to have the recipes for the cake and fondant!
bemshelt 3 years ago 2
OMG that was fantastic!
19KRIS89 3 years ago
Great tips! I bet they're yummy. :)
Sony1231231 3 years ago