Petit four
An assortment of petits fours
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| Origin | |
|---|---|
| Place of origin | France |
| Details | |
| Course served | Dessert |
| Type | Confectionery |
| Main ingredient(s) | Varies by type |
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A petit four (plural: petits fours, also known as mignardises) is a small confectionery or savoury appetizer. The name is French, petit four (French pronunciation: [pə.ti.fur]), meaning "small oven".
Contents
History
Petits fours were traditionally made in a smaller oven next to the main oven.[1] In the 18th century some bakers made them during the cooling process of coal-fired brick ovens to take advantage of their stored heat, thus exploiting coal's high burning temperature and economizing on its high expense relative to wood.[citation needed]
In 19th century France, gas ovens did not exist. People largely used the breadmakers' ovens which only had two settings, a very strong and high heat setting used for roasting meats and vegetables, or the petit four setting. This setting was of a lower temperature allowing the correct heat to cook pastries.[2]
Types
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
- French Fancy, a similar British variety
- Punschkrapfen, a similar Austrian dessert
- List of French desserts
Food portal
References
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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.
