L’Opéra Petit Fours, a combination of chocolate and coffee flavors, are very much a lesson in component parts. Many pastries consist of several recipes combined to make the whole. Rearranging which and how the component parts are combined, endless pastries can be made.
There are two types of petit fours – petit four glacé which are those covered in fondant and petit four sec which are small pastries that can be picked up. L’Opera Petit Fours belong to the petit four sec variety. At the shop, we made petit four sec as I consider them to be so much more flavorful and beautiful.
L’Opéra Petit Fours are also the best petit four I have ever tasted. As with much in food, that level cannot be achieved in a quickie recipe. But most of the component parts can be executed days ahead of time making the final assembly very easy and relatively fast to accomplish. I recently made 140 of these for a function where four additional petit fours were offered. These not only disappeared first, but they were also the most talked about. Continue reading