Classic Small Cakes

In America, when petits fours are mentioned, we immediately think of the delicate, ornately decorated, iced individual layer cakes served at teatime or at the end of an elegant meal. Although this is accurate, in the classic pastry kitchen these cakes are only a small part of the petits fours repertoire. Not only can they be small fancy cakes, they can also be cookies and other confections—they can even be savory tidbits served with cocktails or aperitifs or at receptions or cocktail parties.

According to the renowned French chef and author Antonin Carême, the term petits fours dates from the eighteenth century, when brick ovens were used and small items had to be baked after large items had been removed and the ovens had cooled slightly. This was called cooking à petit four (“at low heat”).