Petit fours are originated from France.

Petit fours, which means small ovens in Italian, refers to the tradition of baking small pastries in a slow oven after large pastries have been removed and oven temperature is reduced.

Cakes, shortbread, pastry puff and sponge are commonly used as a petit four bases.

Petit Fours should be small.

A petit four base must not be strong enough to hold the petit fours.

The common defining characteristic of petit fours is that they can be eaten in three bites.

Petit fours are light, delicate, crisp, and refreshing.

Fresh petit fours is also called petit fours fraise and often topped with fresh fruits.

Petit Fours refer to a small biscuits and cakes designed to be served as dessert before dinner coffee or cocktails.

Iced petit four are small, bite-sized cakes with a thin coating of glaze, typically fondant, which is applied at the end of the production process.