1. Petits Fours

2.  “Small Oven”  Also called friandises  Fancy miniature cakes, cookies, tartlets and other pastries  Serve:  afternoon tea or coffee  after dessert  Sweet version of the amuses bouche

3. Common Characteristics  Fancy, light, delicate, crisp, “refreshing”  No more than one or two bites; 1-1/2 to 2 inch square

4. Petits Fours Sec  Small fancy cookies.  One or two bites.  Usually unfilled  Not glazed.

5. Petits Fours Frais  Miniature tarts, eclairs, cream puffs, truffles  Fillings:  Curds  Creams

6. Lab: Each Student  Miniature Choux (12) or Tartlets (12)  Sable Cookies (2 dz)  French Macarons (2 dz)  P 650-651