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)
Petit four
An assortment of petits fours
TypeConfectionery
CourseDessert
Place of originFrance
Main ingredientsVaries by type
French assortment of petits fours

A petit four (plural: petits fours, also known as mignardises) is a small bite-sized confectionery or savory appetizer. The name is French, petit four (French pronunciation: [pə.ti fuʁ]), meaning "small oven".

History and etymology

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

Petits fours come in three varieties:

In a French pâtisserie, assorted small desserts are usually called mignardises, while hard, buttery biscuits are called petits fours.

See also

References

  1. ^ Olver, Lynne (June 24, 2012). "history notes—cookies, crackers & biscuits". The Food Timeline. Archived from the original on August 4, 2012.
  2. ^ Jebirashvili, Revaz (3 February 2011). "The History of Petit Fours". Mini Desserts. Retrieved 10 February 2015.

Further reading


Categories