Petit four

A petit four is a small bite-sized confectionery or savory appetiser. The name is French for "small oven". They are also known as mignardises, and in England, fancies.

History and etymology

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 à petit four.

Types

Petits fours come in three varieties:

Glacé, iced or decorated tiny cakes covered in fondant or icing, such as small éclairs, and tartlets
Salé, savory bite-sized appetizers usually served at cocktail parties or buffets
Sec, 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.