Petit four: Difference between revisions
m robot Modifying: de:Petit Four |
Image:Petits Fours 283819318.jpg |
||
| Line 1: | Line 1: | ||
[[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". |
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". |
||
Typically, petits fours consist of alternate layers of sponge cake and [[butter cream]] topped by frosting and are approximately 1 inch square and about 1.5 to 2 inches high. Petit Fours are covered with [[fondant]], often pastel in color. Petits fours are commonly [[cake decorating|decorated]] with piped icing roses or other sugar embellishments. Petits fours may also, however, refer to any number of small [[confection]]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]]. |
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]]. |
||
Revision as of 18:33, 3 December 2007
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 petit four, meaning "small oven".
Typically, petits fours consist of alternate layers of sponge cake and butter cream topped by frosting and are approximately 1 inch square and about 1.5 to 2 inches high. Petit Fours are covered with fondant, often pastel in color. Petits fours are commonly decorated with piped icing roses or other sugar embellishments. Petits fours may also, however, refer to any number of small confections.
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 meringues, macaroons, and puff pastries.
Petits fours glacés (glacé meaning "iced") are iced or decorated in some way, such as tiny cakes covered in fondant or frosting, small eclairs, and tartlets.
They 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.
In Cambridge colleges, "petit fours" refers to any type of finger snack served with port at the end of a formal hall. Examples of Cambridge's petite fours include fresh fruits, e.g. strawberries, often dipped in chocolate, or simply fancy chocolates.