Petit Fours: They're a Bite Sized Delight!

 

If you’ve ever wandered past a fancy bakery window or enjoyed an afternoon tea spread, you may have come across tiny, decorated confections called petit fours. These dainty treats are as delicious for the eyes as they are for the palette and they have a long-standing place in French culinary tradition. But what exactly are petit fours? 

 

The term “petit four” is actually French for a “small oven.” Originally, this referred to the small, residual heat ovens used in 18th-century France to bake delicate pastries after larger bread ovens had cooled. Over time, the name came to represent the tiny, elegant sweets themselves. 

Petit fours generally fall into three main categories: 

 

Petit Fours Glacé: These are the most iconic kind; tiny, layered cakes coated in fondant or icing and often decorated with piped flowers, chocolate drizzles or candied fruit, like our raspberry and pistachio financiers or caramelised apple and vanilla barquette. 

 

Petit Fours Sec: These are more like bite-sized cookies, biscuits or shortbreads, like our chocolate caramel shortbread. These are drier and often served with tea or coffee. Think of them as sophisticated tea-time nibbles. 

 

Petit Fours Frais: These are fresh or perishable items, like our mini éclairs, pistachio cream bites or lemon tarts. They are delicate and best eaten soon after they are made. 

 

Petit fours are a staple item at events such as wedding receptions and afternoon teas, as well featuring in dessert trays, perhaps at a business lunch or afternoon tea and also found behind large glass counters in upscale bakeries and patisseries. They’re popular not just because of their flavour, but because they add a refined, decorative touch to any celebration. 

Aside from their visual appeal, petit fours pack a surprising amount of flavour and texture into a single bite. They’re also very versatile and have flavours which range from a strong bitter taste of dark chocolate to zingy raspberry and torte lemon, rich hazelnut, or delicate lavender even. 

 

Petit fours can be made at home, although they can be a bit fiddly. You’ll need to bake thin layers of sponge cake, trim and stack them with fillings, cut them into small squares, and carefully glaze each one. Whilst it can be a labour of love, it’s much easier to buy a platter from a cater (hint, hint). 

 

Petit fours are a testament to how something small can make a big impact! 

 

Reach out to the team to explore what options we have for petit fours at your next event - Call 0121 706 6009 or email admin@robinsonscatering.co.uk