Petit fours sec are "dry" confections that do not involve further embellishment once they have been baked and are readily served. Such petit fours include ladyfingers, macaroons, and cigarettes.
Recipes for petit fours
Desserts
Mini banoffee pies
By Joanne Wheatley ...
Petit Four - a small cake, usually bite-sized, which has been frosted and decorated.
Petit Four A small fancy biscuit or cake.
Pilchard An oily sea fish
Pine Nut The small edible seed of the stone pine, used as a flavoring. Also called a pine kernel.
Petit Four - Small bite-size cakes, petits fours are usually square or diamond-shaped. They're typically coated with icing and decorated.
Petit four
A small fancy biscuit or cake often served at the end of a meal.
Pilchard ...
petit fours: Small fancy cakes and sweetmeats, highly decorated
phosphorus: A mineral element found in fish, required for healthy teeth and bones
picked parsley: Sprig of parsley ...
Petit Four - Small, decoratively iced, rich cookie or cake served on elaborate buffets or at the end of a multi-course meal.
Petit pain - [French] a roll.
Petit pois - [French] Tiny young green peas.
petit four (PEH-tee fohr) - A small cookie or cake served on elaborate buffets or at the end of a multi-course meal.
Petit four
#1. Tiny sponge cakes, iced and decorated. #2. Small fruits, e.g. grapes and cherries, coated in sugar glaze. #3. Marzipan coloured and shaped to resemble miniature fruits.
Petit pois ...
mignardises: petit fours
mignonette: small cubes, usually of beef; also refers to coarsely ground peppercorns
mijoté(e) (plat): simmered (dish or preparation) ...
to coat a cake or petit fours with an icing; to dip the rim of a glass in egg white and caster sugar and then chill in a refrigerator until set; to dip the rim of a glass in lemon juice and coat with salt, then chill in the freezer.
Frosting: ...
Truffles - These rich and elegant, bite-sized round petit fours are made from a mixture of dark or white chocolate and cream (ganache) to which various flavorings can be added: butter, liqueurs, extracts, nuts, coffee, purees, spices, ...
Iago - A small British pastry or petit four.
Ibrik - A small, long-handled Turkish pot with a bulbous bottom, narrow waist and flared top.
Icefish - See rainbow smelt.
Icelandic lobester - See Norway lobster.
Friandise (Fr.): sweetmeat, petit four.
Fricadelle (Fr.): fried minced meat patty.
Fricandeau (Fr.): thinly sliced veal or a rump roast, braised with vegetables and white wine.
Small puff pastry shells that can be filled and served as bite-size hors d'oeuvre or petit fours.
Bouillon (BOOL-yahn) ...
Tea Recipes ~ Tea Sandwich Recipes ~ Biscuit and Scone Recipes ~ Muffin Recipes ~ Quick Bread Recipes ~ Spreads-Dip Recipes ~ Dessert Recipes and Petit Fours ~ Tea Home ...
Fondant - This is an icing made of sugar syrup and glucose, which is cooked to a specific temperature and then kneaded to a smooth, soft paste. This paste can then be colored or flavored and used as an icing for cakes and petit fours.
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This paste can then be colored or flavored and used as an icing for cakes and petit fours.
Fondue - There are several different types of fondue, the most notable of which is cheese fondue.
 See also: Cooking, Sugar, Cream, Dessert, Water
  
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