“Petit four” means small oven in French. Back in 18th – 19th century when only stove ovens existed, bakers used to heat up the ovens for bread. During the cooling process of the oven, they used to bake their pastry, which was delicate and needed a much more moderate temperature. Using the term petit four, French mean every kind of small sweet or savory appetizer like tarts, puff pastry, cakes, biscuits, muffins, eclairs, macarons, meringues.
Recipe
