Petit four

In 18th and 19th century France, large brick or stone ovens were used to bake bread. Because the ovens took a long time to cool down after baking bread, bakers often took advantage of their stored heat for baking pastries. This process was called baking (literally "at small oven"). == Types ==

Petits fours come in three varieties: • Glacé ("glazed"), iced or decorated tiny cakes covered in fondant or icing, such as small éclairs, and tartlets • Salé ("salted"), savory bite-sized appetizers usually served at cocktail parties or buffets • Sec ("dry"), dainty biscuits, baked meringues, macarons, and puff pastries In a French pâtisserie, assorted small desserts are usually called mignardises, while hard, buttery biscuits are called petits fours. File:Three yellow Easter petits fours.jpg|Petit four glacé File:Pataclette.jpg|Petit four salé made of potato and cheese File:Weihnachten 2020 Weihnachtsplätzchen 34.jpg|Petit four sec with chocolate coating == See also ==