What are Petit Fours?

Petit Fours relate to bite size, often served at the end of a large meal or with afternoon tea. Originally the French term, the name literally translates as a "small oven" and comes from the method in which they were made. Historically, cakes in France were roasted in furnaces of powered coal, which burned warmer than wood furnaces at temperatures that were harder to control. After baking large cakes in the oven, the remaining warmth, while the oven cooled, was enough for baking smaller. They became known as Petit Fours on a modern day. They fall into two categories called sec or glacé . All small four have layers and are covered with a fondant, which is a pasty mixture of sugar and water. In addition, there may be hard or soft candies, often in the shape of a rose, not a different elegant thing.

Petit Fours Sec are "dry" confectionery that do not include additional decorativeOnce as soon as they are baked and easy to serve. These include Ladyfingers, macarones and cigarettes. On the other hand, manipulation can be manipulated with four lessons. They can be immersed and decorated with icing or any form of glaze or full of sweet fillings such as jam, cream or chocolate. Miniature cakes of mushrooms or cakes with angel food create suitable bases for these confectionery. Other types of Glacé include ekul and cakes.

Traditionally, the small four are consumed on two occasions. One of them is refreshments with afternoon tea, complemented by a sweet frozen dessert, such as sorbet or ice cream. They can also be eaten at the end of a large meal or buffet, accompanied by a glass of dessert drink, including liqueur, coffee, tea and dessert wine.