By Chantal Coady
A small French fancy biscuit or cake often served at the end of a meal. Strictly speaking they are oven-baked little cakes (‘four’ is French for oven) and were classically made with choux pastry or flan pastry. However, a selection of petits fours these days covers a wide variety of sweet things not necessarily cooked and made with meringue, marzipan, chocolate, etc.
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