Petits fours were traditionally made in a smaller oven next to the main oven. In the 18th century some bakers made them during the cooling process of coal-fired brick ovens to take advantage of their stored heat, thus exploiting coal's high burning temperature and economizing on its expense relative to wood.
When I visited Theunie Klopper of Iets Niets catering, my order for our wedding guests was: "whatever including petit fours".
A tray full of delectable and beautiful petits fours turns any event into an extraordinary occasion.
How to make petit fours? follow the link:http://allrecipes.com/howto/petit-fours/
