Petit fours means 'small oven' the name originated in 18th century France.They are usually served after a meal or as a dessert , most recently popular as part of afternoon tea

They are small in size, sweet, treats there are different types of petit four,-

Petit four Glace- 'Glace' is french for 'glaze' or 'iced'and is the largest variation of products within this group.methods used in producing these would be dipping and setting for products like pate de fruit, fruit jellies,dipped fruit and boiled sweets. Ganache,pastry cream,caramel finish. usually cut into rounds,squares,

Petit four Sec- meaning 'dry'products such as biscuits ,macaroons,tuille and dutch biscuits

Petit four Demi Sec meaning 'half dry' where 'sec' petit four are combined with jam,cream,ganache as in macaroons.

Petit four Varitete (Confiserie Varie ) - meaning 'varied confectionery' and variety such as Turkish delight, chocolates, fudge, nougat and all other treats that are not covered in the other groups.

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