Petit four

A petit four (French pronunciation: [pətifuʁ]; plural: petits fours [pətifuʁ]) is a small bite-sized confectionery or savory appetiser. The name is French for "small oven". They are also known as mignardises [miɲaʁdiz], in England fancies, and dainties in the prairie provinces of Canada.

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").

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.

• Different categories of petit four
• Petit four glacé
• Petit four salé made of potato and cheese
• Petit four sec with chocolate coating

See also

• Food portal
• List of French desserts

Further reading

• Garrett, Toba. Professional Cake Decorating. Hoboken, N.J.: John Wiley & Sons, 2007. p. 226.
• Kingslee, John. A Professional Text to Bakery and Confectionary. New Delhi, India: New Age International, 2006. p. 244.
• Maxfield, Jaynie. Cake Decorating for the First Time. New York: Sterling Pub, 2003. p. 58.
• Rinsky, Glenn, and Laura Halpin Rinsky. The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Hoboken, N.J.: John Wiley & Sons, 2009. p. 214.