Petit four

Petit Four

Petits fours arranged on a platter

A petit four (plural: petits fours) is a small confectionery or savory appetizer. The name is French, meaning "small oven," which refers to the traditional baking method used to create these delicate treats. Petits fours are typically served as part of a dessert course or as a sweet accompaniment to tea or coffee.

Types of Petits Fours

Petits fours can be broadly categorized into two main types: petits fours glacés and petits fours secs.

Petits Fours Glacés

Petits Fours Glacés with colorful icing

Petits fours glacés are small cakes that are typically iced or glazed. They are often decorated with intricate designs and can include layers of sponge cake, jam, and buttercream. These confections are usually covered in a thin layer of fondant or icing, which gives them a smooth and glossy appearance. Common flavors include chocolate, vanilla, and fruit.

Petits Fours Secs

Petits fours secs are dry, crisp cookies or biscuits. These can include a variety of baked goods such as meringues, macarons, and shortbread. Unlike their glazed counterparts, petits fours secs are not typically iced, but they may be dusted with powdered sugar or decorated with nuts and dried fruits.

History

The tradition of making petits fours dates back to the 18th century in France. Originally, they were baked in the residual heat of coal-fired ovens after the main baking was done, hence the name "small oven." This method allowed bakers to utilize the remaining heat efficiently, creating these small, delicate pastries without wasting energy.

Preparation

The preparation of petits fours requires precision and skill. The batter for petits fours glacés is often made from a light sponge cake, which is then cut into small squares or shapes. These pieces are layered with fillings such as jam or buttercream before being coated in fondant or icing. For petits fours secs, the dough is rolled out and cut into shapes before baking until crisp.

Serving

Petits fours are typically served at the end of a meal or during afternoon tea. They are often presented on a tiered stand or a decorative platter, allowing guests to choose from a variety of flavors and styles. Their small size makes them perfect for sampling multiple varieties without overindulging.

Related Pages

• Macaron
• Meringue
• Fondant
• Buttercream
• Sponge cake