What is Mignardise?

Mignardise is a dessert of the size of the bite and its name is used interchangeably with the French term petit four . The word "Misnardise" is a French noun referring to artificial air or demonstration, but also applies to the range of small desserts that are usually served with coffee at the end of the meal. Mignardise should be as nice as tasty. Chocolate truffles, mini cakes and spoon cakes are just a few examples of different Mignardis. Mignardises are not systematically administered at the end of each meal and are reserved for special occasions instead.

The chef can display his talents in creating complicated and refined Mignardise pastries. These little sweets are usually served with coffee at the end of the meal. There are sizes of bite to make sure they do not come to the rest of the creations of the chef, but these sweet little bonuses are also given as a reminder of the chef's skill.

6 mini little things served in shotgun glasses with a spoonAmi espressa would not be considered a Mignardis or a small piece of cake. Chocolates of bite size, such as chocolate truffles, chocolate decorated with nuts and dried berries and fruit soaked in chocolate, would be considered mignardis. Clothing such as fine almond biscuits, meringues or even flavored Marshmallows would also be some common Mignardis. The final category of Mignardis are miniatures of cakes in normal size, such fruit cakes and a pound of cakes.

Mignardises are not part of a normal three -course meal. In fact, they are usually only available on special occasions where guests would like to expand their food experience as long as possible. In France and the rest of the Mignardises typically, they are not served with the exception of the most amazing restaurants. More often, instead of Mignardis, there is a piece of chocolate with the billing of dining, sending a similar message from the facility, thanking the guest and extending the invitation to accept again.

in French has the word mignardise rADU Definitions, but all Mignardise are pleasant to the eye. The word is also used to describe a person who is a demonstration, a decorative type of carafiate flower and a brightly colored mounted ribbon used to decorate military uniforms. The use of a word to describe an elegant small dessert combines the concepts of decoration and also demonstration.