what are the differences of cake and petit four frais?
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amoresjane69
A petit four (plural: petits fours, also known as mignardises) is a small bite-sized confectionery or savory appetizer. The name is French, petit four (French pronunciation: meaning "small oven".
For those of us who share an affinity for sweets, cake probably ‘takes the cake’ as our favorite dessert ever. It’s the one treat most commonly associated with momentous celebrations, and it can even manage to evoke nostalgia. Not to mention, a flavor profile exists for practically every taste, even those who don’t like chocolate (although we have to respectfully agree to disagree here). But, what you may not know is that cake has a history that is as rich and detailed as those exquisite cakes we see on TV and in our own homes. Let’s enhance our cake trivia and indulge in some history of cakes.
The History of the Petit Four
The French name “petit four” has nothing at all to do with the number four. The moniker actually comes from the baking method originally used to make these sweet treats. During the 1800s in France, an oven was little more than a large stone cabinet with a fire lit underneath it. Under these circumstances, temperature control was essentially non-existent. As a result, French bakers had only two oven “settings”: blazing hot, and cooling down.
The blazing hot setting was reached when the coals under the oven were burning at maximum capacity. This mode of cooking was referred to in French as “grand four” – translated in English, “big oven” – and was used primarily to cook meats. Once the fire under the stone oven was extinguished, much of the heat was retained. Consequently, it took a very long time for these ovens to cool down. This cooling process, when the oven still retained some latent heat, was referred to as “petit four,” or “small oven.” The trapped heat was just enough to cook tiny, individual pastries.
Answers & Comments
Answer:
The History of Cakes
For those of us who share an affinity for sweets, cake probably ‘takes the cake’ as our favorite dessert ever. It’s the one treat most commonly associated with momentous celebrations, and it can even manage to evoke nostalgia. Not to mention, a flavor profile exists for practically every taste, even those who don’t like chocolate (although we have to respectfully agree to disagree here). But, what you may not know is that cake has a history that is as rich and detailed as those exquisite cakes we see on TV and in our own homes. Let’s enhance our cake trivia and indulge in some history of cakes.
The History of the Petit Four
The French name “petit four” has nothing at all to do with the number four. The moniker actually comes from the baking method originally used to make these sweet treats. During the 1800s in France, an oven was little more than a large stone cabinet with a fire lit underneath it. Under these circumstances, temperature control was essentially non-existent. As a result, French bakers had only two oven “settings”: blazing hot, and cooling down.
The blazing hot setting was reached when the coals under the oven were burning at maximum capacity. This mode of cooking was referred to in French as “grand four” – translated in English, “big oven” – and was used primarily to cook meats. Once the fire under the stone oven was extinguished, much of the heat was retained. Consequently, it took a very long time for these ovens to cool down. This cooling process, when the oven still retained some latent heat, was referred to as “petit four,” or “small oven.” The trapped heat was just enough to cook tiny, individual pastries.