Here is a treat that is found everywhere: in stores, at restaurants, and bakeries. A Petit Four is a French term that means "small oven." It is described as any bite-sized cake, cookie, pastry, or confection served after a meal, with coffee or tea. A Petit Four is specified as a sponge cake with layers of cream filling. The bite-size pieces individually coated in fondant icing and elaborately decorated.
Petit Fours may also be recognized as a more abundant pastry, baked, and served as a smaller portion. An example is an éclair; baked Pate a Choux with a pastry cream filling. The Pate a Choux is piped shorter in length, using a smaller pastry tip. When it is baked, the water will begin to evaporate, creating steam. The steam is the leavening agent, allowing the piped batter to expand. The expansion of the pastry will be smaller because of its low-water content since it was piped as a smaller size compared to a traditional size éclair.
Cookies are also categorized as a Petit Four. Cookies that have been cut out and shaped into smaller pieces. All Petit Fours can be designed in different shapes and sizes. Different flavors, fillings, and garnishes will also make a difference.
Petit Fours may also be recognized as a more abundant pastry, baked, and served as a smaller portion. An example is an éclair; baked Pate a Choux with a pastry cream filling. The Pate a Choux is piped shorter in length, using a smaller pastry tip. When it is baked, the water will begin to evaporate, creating steam. The steam is the leavening agent, allowing the piped batter to expand. The expansion of the pastry will be smaller because of its low-water content since it was piped as a smaller size compared to a traditional size éclair.
Cookies are also categorized as a Petit Four. Cookies that have been cut out and shaped into smaller pieces. All Petit Fours can be designed in different shapes and sizes. Different flavors, fillings, and garnishes will also make a difference.
