Variety of festive petits fours by Pascal MOLINES


At the end of the training, the trainee will be able to:

  • Implement a range of festive petits fours for the end of the year.
  • Design a playful approach in the choice of textures, flavours and harmony of tastes chosen.


  • Creation of an attractive and rational range of small ovens with current flavours for the end of the year celebrations.
  • Production of various biscuits, crunchy, creamy, fruit hearts, fruit mousses, chocolate mousses, icing and chocolate decorations.
  • Implementation of the various manufacturing and assembly techniques.

Méthodes pédagogiques

  • Individual and collective support
  • The trainee carries out all the recipes accompanied by the trainer
  • Documents and theoretical supports: recipe booklet
  • Presentation of a final buffet, tasting and analysis of the productions