Petit four


A petit four is a small bite-sized confectionery or savoury appetizer. The name is French, petit four, meaning "small oven".

History and etymology

In 18th and 19th century France, gas ovens did not exist. Large brick ovens were used, which took a long time to heat up to bake bread, but also to cool down. Bakers used the ovens during the cooling process, taking advantage of their stored heat, for baking pastry. This was called baking à petit four, a lower temperature which allowed pastry baking.

Types

Petits fours come in three varieties:
In a French patisserie, assorted small desserts are usually called mignardises, while hard, buttery biscuits are called petits fours.