PETIT FOURS.
What they are, historical information, and the variations!
What are Petit Fours?
Petit Fours translates to “small oven” in French. The name comes from the 1600s where these small delicacies were created using the excess residual heat from small ovens after baking bread. To understand the scale of how small these pastries are, you can consider them to allow for one to three bites. They are commonly served at the end of meals as a thank you to go along with the check or coffee/tea, but are also frequently sold in many bakeries as a bite sized snack.
Main Categories of Petit Fours:
Petit Fours Glacé
Translates from French to “iced”
They usually consist of four thin layers of sponge cake with marzipan or a type of jelly and decorated with either a glaze or icing, such as fondant.
Examples: bite sized cakes, eclairs
Petit Four Secs
Translates from French to “dry”
These consist of cookies that are baked at low temperatures and have mild flavors
Examples: macarons, coconut macaroons, cigarettes, biscuits, and shortbread
Petit Four Frais
Translates from French to “fresh”
These pastry should be consumed rather quickly after being made as they often include fillings of fresh fruit, creams, and custards in addition to holding lots of moisture.
Examples: choux pastry, mini tartlets, madelines, financiers
Other Categories of Petit Fours:
Petit Four Salés
Translates from French to “savory”
this variation is lacks the sugar content and is more salty.
It is often served alongside appetizers
Examples: quiches, finger sandwiches, mini quince pies, and savory puff pastry pinwheels, cheese sticks
Petits Four Déguisés
Translates from French to “disguised”
these pastries consist of fresh, dried, or candied fruit being dipped into a sweet coating, like fondant or caramel
Now the next time you are hosting a party, you will be able to blow away your guests with knowledge on these gorgeous little bites and their history!
