Petit four

A petit four is a delightful, bite-sized treat, either sweet or savory, derived from the French term "petit four" which translates to "small oven." In the 18th and 19th centuries in France, bakers did not have gas ovens and instead relied on large brick ovens that retained heat for extended periods. After the primary baking was completed, they utilized the residual heat to bake pastries at reduced temperatures, a technique referred to as baking "à petit four."

There are three main types of petits fours:

1. Glacé (Glazed): These are tiny cakes that are often iced or elaborately decorated. Examples include mini éclairs or small tartlets.

2. Salé (Savory): These are bite-sized savory appetizers, ideal for cocktail parties or buffets.

3. Sec (Dry): This category encompasses delicate biscuits, baked meringues, macarons, and puff pastries.

In a French patisserie, an assortment of small desserts is commonly referred to as "mignardises." However, when it comes to hard, buttery biscuits, they are classified under the category of petits fours.