Petit Fours

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Petit Fours Workbook

A petit four (plural: petits fours) is a small confectionery or savory appetizer. The name is French means "small oven".

    









Petits fours were traditionally made in the 18th century during the cooling process of coal-fired brick ovens to take advantage of their stored heat, thus exploiting coal's high burning temperature and expense relative to wood.

Macaroons

Petits fours come in three varieties:

• Glacé ("glazed"), iced or decorated tiny cakes covered in fondant or icing, small eclairs, and tartlets
• Salé ("salted"), savoury bite-sized appetizers, usually served at cocktail parties or buffets
• Sec ("dry"), dainty biscuits, baked meringues, macaroons, and puff pastries

In a French patisserie, assorted small desserts are usually called mignardises, while hard, buttery biscuits are called petit fours.