Petit four

A petit four (French pronunciation: [pəti fuʁ]; plural: petits fours [pəti fuʁ]) is a small bite-sized confectionery or savory appetiser. The name is French for "small oven". They are also known as mignardises [miɲaʁdiz], and in England, fancies.

Petit four

An assortment of petits fours
Type	Confectionery
Course	Dessert
Place of origin	France
Main ingredients	Varies by type
Media: Petit four

French assortment of petits fours

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:

• Glacé ("glazed"), iced or decorated tiny cakes covered in fondant or icing, such as small éclairs, and tartlets
• Salé ("salted"), savory bite-sized appetizers usually served at cocktail parties or buffets
• Sec ("dry"), dainty biscuits, baked meringues, macarons, and puff pastries

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

• Different categories of petit four
• 
  Petit four glacé
• 
  Petit four salé made of potato and cheese
• 
  Petit four sec with chocolate coating

See also

• Food portal
• List of French desserts