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Petits Fours for 20 people - I'm new to this!

post #1 of 4
Thread Starter 

Hi all

I've just recently finished my patisserie training and am currently doing my internship. I've been asked, for the first time, to make something for a party of the mother of a friend. She wants chouquettes and I said I don't mind doing something else also because I need some practice/exposure etc.

My question is, what are the rules around how much to make per head? How many piece per person should I allow? Any clues?

I was thinking of sticking to the choux and making some more the same size as the chouquettes, but filling them with other things...

 

Thanking in advance :D

post #2 of 4

@BakingBee

 Hi I think the answer to your question is what time of the day they are for. If it's for le snack in the early afternoon I would just vary the

toppings. ie coarse sugar, choco, chips, etc

   If is it is for the evening after dinner I would fill them. Chouquettes are commonly filled. if it is a full dessert I would go with profiteroles.

HTH's

panini

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post #3 of 4
Quote:
Originally Posted by BakingBee View Post
 

Hi all

I've just recently finished my patisserie training and am currently doing my internship. I've been asked, for the first time, to make something for a party of the mother of a friend. She wants chouquettes and I said I don't mind doing something else also because I need some practice/exposure etc.

My question is, what are the rules around how much to make per head? How many piece per person should I allow? Any clues?

I was thinking of sticking to the choux and making some more the same size as the chouquettes, but filling them with other things...

 

Thanking in advance :D

I would start with at least 3 per person....  differ the fillings and toppings.

 

my winners in the past are classic pastry cream, chocolate and cheesecake!  Bake off your cheesecake, chill it and pipe it in.

post #4 of 4
Thread Starter 

Thank you!

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