Petit Four

Petit Four [ pətifu ː ʀ ] (plural: petits fours ) is a classic pastry of French cuisine; a distinction between fresh Petits Fours ( petits fours frais ) and dry petits fours ( petits fours secs ).

Glazed Petit Fours are cut out of a sponge cake or cut, filled with cream and marzipan and then glazed with icing and decorated richly and artistically.

The unglazed Petit Four variant is also known as dry petits fours. For them, small macaroons, biscuits or small puff pastry may be used. They are also usually filled with cream, but not garnished with frosting.

In German publications Petit Four is often translated as " little bit ", literally it means, however " small oven ". The term comes from the days of wood and coal stoves. The bakers and confectioners used the residual heat of the oven after the main production was completed to bake the biscuits.

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