History of Petit Fours
Petit four originated in France.
When translated, the name means, “little oven” or
Petit fours were traditionally made in a smaller oven
next to the main oven.
The cakes were 1st made during the 18th century when
French bakers would put them in the oven after baking
bread, while the oven was cooling from high
Definition of Petit fours
Are tiny cookies served at the end of
a meal usually with a cup of
Is a small confectionery or savory
These after dinner delights extend
now to include small fancy, cookies,
tiny tarts and confectionery, such as
chocolate coated fruits, marzipan
sweets and nut confections
1.Petit fours Sec (dry)
Are created with cookies rather
than cake. The tradionally type of
cookie used is shortbread, which is
a crisp, buttery cookie. Petit four
sec can also be created using butter
or sugar cookies.
Examples: Meringues, Macaroons,
Marshmallow, Short bread, Palmiers,
Tuiles, Langues de chat, Butter
biscuit, Sables, Financiers.
2. Petit fours Glace (glazed)
is the most common type of
petit fours that you will find
within the United States.
These small pastries are made
from sponge cake or pound
cake with layers of chocolate,
fruit or buttercream in the
Examples: Miniature éclairs,
Miniature cakes, Tartlets,
3. Petit fours Sale (salted)
these are savory bites that
usually accompany a glass of wine
or champagne. These are likely to
appear at the beginning of a meal
and are perfect to nibble on while
you wait for the main affair.
Examples: Cheese straws,
Miniature croissants, Miniature
quiches, Cheese biscuits, Savoury
tartlets, Puff pastry pinwheels, Mini