The term petit fours may still be unfamiliar to many of us. However, we actually encounter and serve these delightful treats quite often at special occasions such as social gatherings, engagements, weddings, and other celebrations.
Petit fours refers to small, bite-sized pastries that are typically sweet, although savory and salty varieties are also available. Mini pies, cake slices, and cookies are among the many types of treats that can be categorized as petit fours.
In the past, petit fours were a popular delicacy among European aristocrats during the 19th century, traditionally served as an accompaniment to afternoon tea.
A petit four is essentially a small or miniature version of a larger cake, often decorated with cream, glaze, or various confectionery toppings. These bite-sized treats are designed to be enjoyed in just one or two bites.
In Western countries, petit fours are commonly served as part of a buffet or during afternoon tea. In Indonesia, they are especially suitable for special occasions, as well as for gift hampers or traditional gift offerings during religious holidays and other celebrations.
The name petit four literally means “small oven” and originates from the traditional way these delicate treats were baked. In the 1800s, gas ovens were not yet available. Bakers relied on stone ovens, which took a long time to heat up. Temperature control was also very limited. As a result, French bakers essentially had two oven settings: high heat and cooling heat.
The high-heat setting, literally referred to as the “large oven,” was used primarily for cooking meat. Once the fire beneath the stone oven was extinguished, much of the heat remained trapped inside. This gradually decreasing temperature was then used to bake pastries and cakes, as the stone ovens took a very long time to cool down.
This cooling phase was known as the “small oven,” or petit four, which eventually became the name associated with these delicate pastries. As long as the oven retained enough heat, it could still be used for baking. The remaining trapped heat was just right for baking small, delicate cakes and pastries.
Petit fours are relatively easy to make because of their small size, although the level of difficulty depends on the type of pastry being prepared. To create an even more beautiful appearance and deliver an exceptional taste, high-quality ingredients such as Colatta and Haan can be used.
