[panini]

Wendy,
The sugar dough is just the bottom, the frangiapan is the cake. There is no comparison. I'm thinking that the cake ones are primarily american. We do use cake when we do the type that are multi layered and pressed. I've never seen the fluffy cake ones in Europe. I have never had anyone tell me they think the cake ones are better, well I take that back, that's an exaggeration.

[m brown]

petites fours are many and varied items.

please do not lump them into one catagory.

petites fours sec = dry or cookie

petites fours demi sec = half dipped or iced

petites fours glace = fondant coated layers

miniondies - spelling may be off = mini pastry

friandies = praline

i don't have the energy to define all the above catagories, so please if you could, look up the forms of petite four, then have a discussion that could last for years!

[W.DeBord]

No I'm not looking to start a dicussion that could go on for years. I guess I was trying to mention that in the mid-west if I was to ask someone (who ordered petite fours) what kind of petite four they want, they'd look at me with a blank stare and not understand that they have multiple options because they know of only one type of petite four. The only pastry that they call a petite four consists of cake layers covered in poured fondant. Everything else seems to fall under "mini pastries" title for the consumer.

I know we aren't the gastonomic capitol of the world (Chicago), but I'm supprised that in other areas of the country you all have clients that know there are differences and more than 1 kind of petite four?

The mid-westerners do have their ways....

[panini]

Oh, I don't mean to say that our customers know the difference between anything. They know the cake petite four because it's the only thing they have had.
I'm doing some consulting for a major grocery store chain right now who tells me their best selling cakes are Red Velvet and Chocolate Fudge. I responded, because that's all you have offered them for the past 40 yrs.They laugh at me when I say I step into a time tunnel every time I enter one of their bakeries. Maroon little hats, a crossed tie and a matching apron. Just like the fifties.
I guess my point is that, try new items on people. Some will react some will love them. I'm sure cake petite fours are the norm in my area but you wouldn't know it by us. Take those cake ones, slice them a bit thinner, layer them and weight them, they are much easier to work with and your customer will get the same tasting product.
I only write in responce to the troubles people having with the regular ones. This is a high margin money maker if you don't lose it in labor.

[thebighat]

I think you might be trying to write mignardises, the new buzzword where I work.

[W.DeBord]

What does "mignardises" mean bighat?

[Kimmie]

Wendy,

Here is an example of mignardises: