Petits Fours

Petits fours are classic French pastries that impress in both appearance and taste. These small, high-quality delicacies are divided into two main categories: fresh (fours frais) and dry petits fours (fours secs). The name derives from the practice of using the residual heat in wood- and coal-fired ovens after the main production to make these small pastries. The French word „petit“ means „small“ and refers to the small portions.

Production and Characteristics

Glazed petits fours are cut into shape, filled and given a glossy finish with decorative icing. Unglazed, dry varieties often consist of small sponge biscuits or pastries and are usually filled with cream. Popular fillings include creams or marzipan, frequently coated with icing or chocolate. Their production requires precise craftsmanship, with each portion treated like a small work of art.

Sweet and Savoury Varieties

The range of flavours extends from sweet to savoury, using ingredients such as chocolate, fruit or buttercream. Alongside the classic sweet versions, there are also savoury petits fours that add cultural accents. Thanks to their aesthetic appeal and variety of flavours, they are a popular feature on sweet tables and festive buffets.

Occasions and Catering with egora

Petits fours have their place at celebrations and special occasions, where they bring pleasure to hosts and guests alike as an artful treat. Numerous recipes are suitable for weddings, birthday parties or as small gifts. As part of its catering service in Berlin, egora offers an impressive selection of petits fours that can be individually tailored to specific wishes and allergies, complemented by expert advice for the perfect culinary experience.