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Petit four - Wikipedia
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French assortment of petits fours 
Petit four
From Wikipedia, the free encyclopedia
French confection
 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. Please help to improve this article by introducing more precise citations. (March 2011) (Learn how and when to remove this message) |
 An assortment of petits fours | |
| Type | Confectionery |
|---|---|
| Course | Dessert |
| Place of origin | France |
| Main ingredients | Varies by type |
A petit four (French pronunciation: [pəti fuʁ]; plural: petits fours [pəti fuʁ]) is a small bite-sized confectionery or savory appetiser. The name is French for "small oven". They are also known as mignardises [miɲaʁdiz], and in England, fancies.
History and etymology
[edit]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
[edit]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
[edit]
References
[edit]- ^ Olver, Lynne (June 24, 2012). "history notes—cookies, crackers & biscuits". The Food Timeline. Archived from the original on January 11, 2005.
- ^ Jebirashvili, Revaz (3 February 2011). "The History of Petit Fours". Mini Desserts. Archived from the original on 10 February 2015. Retrieved 10 February 2015.
Further reading
[edit]- 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.
Petit four