A petit four (plural: petits fours, also known as mignardises) is a small bite-sized confectionery or savory appetizer. The name is French, petit four (French pronunciation:[pə.tifuʁ]), meaning "small oven".
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 (literally "at small oven").[1][2]
^Olver, Lynne (June 24, 2012). "history notes—cookies, crackers & biscuits". The Food Timeline. Archived from the original on August 4, 2012.
^Jebirashvili, Revaz (3 February 2011). "The History of Petit Fours". Mini Desserts. Retrieved 10 February 2015.
Further reading
Garrett, Toba. Professional Cake Decorating. Hoboken, N.J.: John Wiley & Sons, 2007. p. 226.
Kingslee, John. A Professional Text to Bakery and Confectionary. New Delhi, India: New Age International, 2006. p. 244.
Maxfield, Jaynie. Cake Decorating for the First Time. New York: Sterling Pub, 2003. p. 58.
Rinsky, Glenn, and Laura Halpin Rinsky. The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. Hoboken, N.J.: John Wiley & Sons, 2009. p. 214.