INFORMATION SHEET NO.
8
PETIT FOURS
Learning Outcomes:
After reading this Information Sheet, you must be able to:
1. Discuss the brief history of Petit fours;
2. Identify the different types of Petit fours;
3. Demonstrate decorating Petit fours; and
4. Apply personal protective equipment (PPE).
INTRODUCTION
Petit four (plural: petits fours) is a small confectionery generally eaten at
the end of a meal (e.g., with coffee) or served as part of dessert. The name is from
the French petit four: (pǝ.ti.fur), meaning “small oven”.
There are two different categories of petits fours. Petit fours sec (sec
meaning “dry”) include a variety of small desserts, such as special dainty
biscuits, baked meringues, macarons, and puff pastries. Petit four glaces (glace
meaning “iced”) are iced or decorated in some way, such as tin cakes covered in
fondant or glace icing, small eclairs, and tartlets. In a French patisserie, assorted
small desserts are usually called mignardises, while hard, buttery biscuits are
called petit fours.
There are also petits fours sales (sale meaning “salted” or “savory”), which
are bite-sized salted appetizers, usually served as part of cocktail parties or
buffets.
HISTORY
Petits fours were traditionally made during the cooling process of coal-
powdered brick ovens in the 18th century. This was due to coal’s high burning
temperature, relative to wood, and its expense at the time. Wasting the heat
produced eas not an option.
Petits Fours
Is a fancy French dessert that is essentially a mini pastry. This type of
pastry is typically served at a wedding. There are three types of traditional petits
fours. Petits four glaces, petits fours secs and petits four frais.
Published On: Document No.:
Author/s: 1st Semester 2021-2022
Daisy L. Borbe Issued by: Revision Page No.
FSM DEPARTMENT No. 2
Each type is composed of its own class of ingredients and showcases its
own personality.
TYPES OF PETITS FOURS
1. Petits Fours Glaces
Is the most common type of petit four that you will find in the United
States.
These small pastries are made from sponge cake or pound cake with
layers of chocolate, fruit or butter cream in the center.
These cakes are then cut into small shapes such as squares,
rectangles, circles, hearts or diamond.
The shapes are glazed with a pourable fondant, icing or ganache
glaze.
2. Petits Fours Secs
Are created with cookies rather than cake. The traditional type of
cookie used is shortbread, which is a crisp, buttery cookie.
Petits Fours Sec can also be created using butter or sugar cookies.
A filling is added between two cookies. Filling include fruit preserves,
chocolate or a nut paste such as alond or praline. It can be left as is
or glazed with ganache, fondant or icing.
3. Petits Fours Fraisr
This type created with mini pastries. The most common types of mini
pastries are fruit tarts, eclairs or cream puffs.
Cream puffs and eclairs are typically filled with buttercream or
pastry cream, while fruit tarts are made with custard and then
topped with fresh fruits.
➢ Some petits fours frais are made with marzipan and look like truffles.
➢ Petits fours frais are typically glazed, but some eclairs and cream puffs will
have a chocolate glazed placed on top to finish them off.
3.3 Decorating Petits Fours
Decorative touches on petits fours vary. Petits fours can be left without
decorations and served or even sprinkled with a light dusting of cocoa
powder or powdered sugar.
Published On: Document No.:
Author/s: 1st Semester 2021-2022
Daisy L. Borbe Issued by: Revision Page No.
FSM DEPARTMENT No. 2
Petits fours glaces typically have some type of decoration on top of each
miniature cake, with the most common types being miniature flowers,
scroll work or chocolate swirls.
Something as simple as a strawberry, orange peel or candied nut on top of
a petit four will do
Published On: Document No.:
Author/s: 1st Semester 2021-2022
Daisy L. Borbe Issued by: Revision Page No.
FSM DEPARTMENT No. 2
