Don’t say it with flowers, say it with food at these excellent Sydney restaurants
Learn to cook like a master chef
What the hell is... A petit four?
Traditionally a little biscuit, confectionary or cake, the term comes from French for ‘small oven'. In the 18th century when cooking was done in brick ovens, larger cakes would be baked in the oven first. When it cooled down, smaller cakes would be made, so as not to waste the last of the heat. Little jellies, marzipans and chocolates have become popular, but the idea is to make miniatures of large desserts. Petits fours are always served at the end of a posh meal, with coffee or tea.
© 2007 - 2012 Time Out Group Ltd. All rights reserved. All material on this site is © Time Out.
Newsletter
RSS feed
Twitter
Facebook
Google+
Foursquare
iPhone App
Other Time Out cities
Magazine subscription
Print
Email