Petit four
 An assortment of petits fours | |
| Type | Confectionery Pâtisserie |
|---|---|
| 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, pâtisserie or savory appetiser. The name is French for "small oven". Certain petit fours are also known as mignardises[miɲaʁdiz]. In England they are also known as fancies,[1] and dainties in the prairie provinces of Canada.
History and etymology
[edit]There are two explanations for the name and development of petit fours. The most accepted is that during the 19th century in France, an oven was slightly more than a stone cabinet with a fire lit underneath. Because of this simplicity, there was no temperature control therefore you either had a hot oven or cooling down. The French called the hot oven "grand four", which translates into English as big oven, and was used to cook bread. Once the fire had extinguisher, the oven took a while to cool down, so the residue heat was used to cook small cakes and pastries. The cooling oven was called "petit four" in French, or small oven in English.[2]
The alternative comes from historian Betty Wason in her book Cooks, Gluttons and Gourmets: A History of Cookery. According to Wason, the cakes were first presented as part of the course of entremet to Louis XIV as part of the competition between his chefs to impress his majesty.[3]
Types
[edit]Petits fours come in the following varieties:
- Glacé ("glazed"), these are tiny cakes made from sponge or pound cake, layered with jam or buttercream, and fully coated in glossy fondant, icing, or chocolate.[4][5][2]
- Salé ("salted"), savory bite-sized appetizers usually served at cocktail parties or buffets.[5]
- Sec ("dry"), dainty biscuits, baked meringues, macarons, and puff pastries[5][2]
- Frais ("fresh"), small cakes with perishable ingredients such as whipped cream, in products such as miniature Éclairs or tart.[5][2]
- Deguises ("disguised"), bite-sized treats featuring fruits or nuts that are coated or "disguised" in a layer of marzipan, caramel, or chocolate.[2]
In French pâtisserie, miniature iced cakes, such as éclairs, chocolate profiteroles or sweet tartlets are known as petit fours, while miniature desserts, that are not baked, such as mini chocolate mousses are called mignardises.[6]
- 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]- ↑ "Petit four". English 4 Hotels. Retrieved 18 July 2026.
- 1 2 3 4 5 "How To Make Petit Fours: A Brief History & Recipes". Auguste Escoffier. School of Culinary Arts. 5 October 2021.
- ↑ "The history of petits fours, the mini French desserts that require huge skill to make". South China Sea Morning Post Mag. 5 Nov 2022.
- ↑ "Petit Four Glace". Bakers Weekly. Vol. 43. American Trade Publishing Company. 1924. p. 70.
- 1 2 3 4 "The Super Bakers Guide to Easy Peasy Petit Fours". CAB Foods. Retrieved 18 July 2026.
- ↑ "French Flavours: P is for Petits Fours". Life on La Lune. 21 December 2017.
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.
External links
[edit]
Media related to Petits fours at Wikimedia Commons
 | This French dessert-related article is a stub. You can help Wikipedia by adding missing information. |
