Jump to content

Petit four: Difference between revisions

From Wikipedia, the free encyclopedia
Browse history interactively
← Previous edit
Content deleted Content added
VisualWikitext
No edit summary
m replacing {{IPA-fr| → {{IPA|fr| (deprecated template)
 
(159 intermediate revisions by more than 100 users not shown)
Line 1: Line 1:
{{Short description|French confection}}
{{Unreferenced|date=December 2008}}
{{more footnotes|date=March 2011}}
{{Infobox food
| name = Petit four
| image = Petits.fours.wmt.jpg
| image_size = 300px
| caption = An assortment of petits fours
| alternate_name =
| country = [[France]]
| region =
| creator =
| course = [[Dessert]]
| type = [[Confectionery]]
| served =
| main_ingredient = Varies by type
| variations =
| calories =
| other =
}}
⚫
[[File:Petits Fours 283819318.jpg|thumb|right|French assortment of petits fours]]


⚫
A '''petit four''' (plural: '''petits fours''', also known as '''mignardises''') is a small bite-sized [[confectionery]] or [[Umami|savory]] appetiser. The name is [[French language|French]], ''petit four'' ({{IPA|fr|pə.ti fuʁ}}), meaning "small oven".
[[Image:Petit Fours Tower.JPG|thumb|right|Petits fours placed on a tower]]
[[Image:Petits.fours.wmt.jpg|thumb|right|An assortment of petits fours]]
⚫
[[Image:Petits Fours 283819318.jpg|thumb|right|French assortment of petits fours]]
⚫
A '''petit four''' (plural: '''petits fours''') is a small [[cake]] generally eaten at the end of a meal or served as part of a large [[buffet]]. The name is from the [[French language|French]] ''petit four'', meaning "small oven".


== History and etymology ==
Modern petits fours usually consist of a geometrically cut piece of sponge cake, topped with [[fondant]] and are approximately 25 millimetres square and about 40 millimetres high. The fondant which tops the cake is often pastel in color, and are commonly [[cake decorating|decorated]] with piped icing flowers or other sugar embellishments. The term ''petit four'' may also, however, refer to any of a variety of small [[confection]]s, especially in France.
In 18th and 19th century France, [[Masonry oven|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").<ref>{{cite web |last1=Olver |first1=Lynne |author1-link=Lynne Olver |title=history notes{{mdash}}cookies, crackers & biscuits |url=http://www.foodtimeline.org/foodcookies.html |website=[[The Food Timeline]] |archive-url=https://archive.today/20120804134845/http://www.foodtimeline.org/foodcookies.html |archive-date=August 4, 2012 |date=June 24, 2012 |url-status=dead}}{{cbignore|bot=InternetArchiveBot}}</ref><ref>{{cite web|last1=Jebirashvili|first1=Revaz|title=The History of Petit Fours|url=http://petitedesserts.blogspot.co.uk/2011/02/history-of-petit-fours.html|website=Mini Desserts|date=3 February 2011 |access-date=10 February 2015}}</ref>


== Types ==
Commercially made petits fours, especially those soldin the United States, are often filled with [[buttercream]] icing.
Petits fours come in three varieties:


* ''Glacé'' ("glazed"), iced or [[cake decorating|decorated]] tiny cakes covered in [[Fondant icing|fondant]] or icing, such as small [[Éclair (pastry)|éclairs]], and [[tartlet]]s
There are two different categories of petits fours. ''Petits fours secs'' (''sec'' meaning "dry") include a variety of small [[desserts]], such as special dainty [[cookies]], baked [[meringue]]s, [[macaroons]], and [[Puff pastry|puff pastries]]. ''Petits fours glacés'' (''glacé'' meaning "iced") are iced or [[cake decorating|decorated]] in some way, such as tiny cakes covered in fondant or frosting, small [[Éclair (pastry)|éclair]]s, and tartlets. In a French patisserie, assorted small desserts are usually called mignardises, while hard, buttery cookies are called petit fours.
* ''Salé'' ("salted"), savory bite-sized [[appetizer]]s usually served at cocktail parties or [[buffet]]s
* ''Sec'' ("dry"), dainty [[biscuits]], baked [[meringue]]s, [[macaron]]s, and [[Puff pastry|puff pastries]]


In a French [[pâtisserie]], assorted small [[dessert]]s are usually called ''mignardises'', while hard, buttery biscuits are called petits fours.
There are also the ''petits fours salés'' (''salé'' meaning "salted" or "savoury"), which are bite-sized salted appetizers usually served as part of cocktail parties or buffets.


== See also ==
Petits fours were traditionally made during the cooldown process of brick ovens fired by [[coal]] fuel in the 18th century. Coal heat is hard to control as it burns so much hotter than wood, and at the time was much more expensive so waste of the heat generated was not an option.
* {{portal-inline|Food}}
* [[List of French desserts]]


== References ==
== References ==
{{Reflist}}
{{Commonscat|Petit fours}}


==Further reading==
⚫
[[Category:Cakes]]
* Garrett, Toba. ''Professional Cake Decorating''. Hoboken, N.J.: John Wiley & Sons, 2007. p. 226.
⚫
[[Category:French pastry]]
* Kingslee, John. ''A Professional Text to Bakery and Confectionary''. New Delhi, India: New Age International, 2006. p. 244.
* Maxfield, Jaynie. ''Cake Decorating for the First Time''. New York: Sterling Pub, 2003. p. 58.
* Rinsky, Glenn, and Laura Halpin Rinsky. ''The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional''. Hoboken, N.J.: John Wiley & Sons, 2009. p. 214.


{{Cakes}}
[[de:Petit Four]]
{{Authority control}}
[[he:פטיפור]]

[[ja:プチフール]]
⚫
[[Category:French pastries]]
[[nl:Petitfour]]
⚫
[[Category:French cakes]]
[[ru:Птифур]]

[[zh:花色小蛋糕]]

[[fr:petit four]]
{{France-dessert-stub}}

Latest revision as of 17:13, 25 August 2024

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 appetiser. The name is French, petit four (French pronunciation: [pə.ti fuʁ]), meaning "small oven".

History and etymology

[edit]

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

[edit]

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

[edit]

References

[edit]
  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

[edit]
  • Garrett, Toba. Professional Cake Decorating. Hoboken, N.J.: John Wiley & Sons, 2007. p. 226.
  • Kingslee, John. A Professional Text to Bakery and Confectionary. New Delhi, India: New Age International, 2006. p. 244.
  • Maxfield, Jaynie. Cake Decorating for the First Time. New York: Sterling Pub, 2003. p. 58.
  • Rinsky, Glenn, and Laura Halpin Rinsky. The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Hoboken, N.J.: John Wiley & Sons, 2009. p. 214.


Stub icon

This French dessert-related article is a stub. You can help Wikipedia by expanding it.

Retrieved from "https://en.wikipedia.org/enwiki/w/index.php?title=Petit_four&oldid=1242221618"