The Petit Four By Elie Wiesel

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The final dessert is eaten at the very end of the meal, known as the petit fours. Originally from the eighteenth century, the petit four was a small pastry baked when the ovens were cooling after a day's work, because coal was so precious that a chef didn't want to waste any of the heat. A traditional petit four “consists of alternating layers of frangipane, apricot jam,frangipane, raspberry jam, and marzipan”, Migoya 350, source 5. The layers are then compressed, frozen, cut into small bite sized shapes, coated with pouring fondant, and then decorated with piped chocolate. Along with the original dessert, petit fours can be found in a variety of items such as chocolate bonbons, small candy bars, and different jellies or caramels, all of which

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