Petit fours
An assortment of petits fours
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| Type | Confectionery |
|---|---|
| Course | Dessert |
| Place of origin | France |
| Main ingredients | Varies by type |
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A petit four (plural: petits fours, also known as mignardises) is a small bite-sized confectionery or savoury appetizer. The name is French, petit four (French pronunciation: [pə.ti.fur]), meaning "small oven".
Petits fours were traditionally made in a smaller oven next to the main oven. In the 18th century some bakers made them during the cooling process of coal-fired brick ovens to take advantage of their stored heat, thus exploiting coal's high burning temperature and economizing on its high expense relative to wood.
In 19th century France, gas ovens did not exist. People largely used the breadmakers' ovens which only had two settings, a very strong and high heat setting used for roasting meats and vegetables, or the petit four setting. This setting was of a lower temperature allowing the correct heat to cook pastries.
Petits fours come in three varieties:
In a French patisserie, assorted small desserts are usually called mignardises, while hard, buttery biscuits are called petit fours.
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