Petit four



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, 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").

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.