Petit Four
Petit Four [ pətiˈfuʁ ] (plural: Petits Fours ) is a classic pastry in French cuisine . A distinction is made between fresh (petits fours frais) and dry petits fours (petits fours secs) .
Glazed petits fours are gouged or cut from a sponge cake , filled with creams and marzipan , then glazed with icing and finally richly and artistically decorated.
The unglazed variant is also called dry petits fours . Small macaroons , biscuits or small puff pastries are used for them. They are usually also filled with cream, but not garnished with icing. Petits fours can also be created in hearty variations, for example with olives .
In German-speaking countries, punch donuts are also known as petits fours. Petit Four , on the other hand, is often translated as “small piece”, but literally it means “small oven”. The expression comes from the time of the wood and coal stoves. The bakers and confectioners used the residual heat of the ovens after the main production was finished to bake the biscuits.
literature
- Peter Hauptmeier: Petits Fours & Co. Matthaes Verlag, Stuttgart 2009, ISBN 978-3-87515-109-1 .
- Gaston Lenôtre : Faites votre patisserie . Paris 1975.
- Gaston Lenôtre: The great book of patisserie. The best recipes from the king of fine bakers . Econ, Munich 1982, ISBN 3430159156 .
