Petit four
From Wikipedia, the free encyclopedia
 An assortment of petits fours |
|
| Origin | |
|---|---|
| Place of origin | France |
| Details | |
| Course | Dessert |
| Type | Confectionery |
| Main ingredient(s) | Varies by type |
 |
This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (March 2011) |
A petit four (plural: petits fours) is a small confectionery or savoury appetizer. The name is French, petit four (French pronunciation: [pə.ti.fur]), meaning "small oven".
Contents |
History [edit]
Petits fours were traditionally made in the 18th century during the cooling process of coal-fired brick ovens to take advantage of their latent heat, thus exploiting coal's high burning temperature and expense relative to wood.
Types [edit]
Petits fours come in three varieties:
- Glacé ("glazed"), iced or decorated tiny cakes covered in fondant or icing, small éclairs, and tartlets
- Salé ("salted"), savoury bite-sized appetizers usually served at cocktail parties or buffets
- Sec ("dry"), dainty biscuits, baked meringues, macarons, and puff pastries
In a French patisserie, assorted small desserts are usually called mignardises, while hard, buttery biscuits are called petit fours.
See also [edit]
- French Fancy, a similar British variety
- Punschkrapfen, a similar Austrian dessert
Food portal
References [edit]
 |
Wikimedia Commons has media related to: Petits fours |
- Garrett, Toba. Professional Cake Decorating. Hoboken, N.J.: John Wiley & Sons, 2007. Page 226.
- Kingslee, John. A Professional Text to Bakery and Confectionary. New Delhi, India: New Age International, 2006. Page 244.
- Maxfield, Jaynie. Cake Decorating for the First Time. New York: Sterling Pub, 2003. Page 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. Page 214.
