Petits Fours Secs

Before the advent of the gas oven, a baker had to be resourceful in order to make the best of the wood-fired oven. Requiring a lower heat, petitis fours were the perfect preparation to bake once the oven had cooled down after the larger gâteaux were done. Petits fours translates loosely as “little flame,” simply referring to the low flame in the oven. The word sec in “petits fours secs” indicates a dry biscuit, perfect as an accompaniment with tea, custard desserts, ice