Petit four
French confection From Wikipedia, the free encyclopedia
A petit four (plural: petits fours, also known as mignardises, and in England, fancies) is a small bite-sized confectionery or savory appetiser. The name is French, petit four (French pronunciation: [pə.ti fuʁ]), meaning "small oven".
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An assortment of petits fours | |
| Type | Confectionery |
|---|---|
| Course | Dessert |
| Place of origin | France |
| Main ingredients | Varies by type |
History and etymology
In 18th and 19th century France, large brick or stone ovens were used to bake bread. Because the ovens took a long time to cool down after baking bread, bakers often took advantage of their stored heat for baking pastries. This process was called baking à petit four (literally "at small oven").[1][2]
Types
Petits fours come in three varieties:
- Glacé ("glazed"), iced or decorated tiny cakes covered in fondant or icing, such as small éclairs, and tartlets
- Salé ("salted"), savory bite-sized appetizers usually served at cocktail parties or buffets
- Sec ("dry"), dainty biscuits, baked meringues, macarons, and puff pastries
In a French pâtisserie, assorted small desserts are usually called mignardises, while hard, buttery biscuits are called petits fours.
See also
References
Further reading
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