Petit Fours

 Petit Four is small biscuits and cakes

tastefully decorated.

 Any bite-size cake and bread that is

attractively decorated with a variety of
flavors and stylized decorations.
 Petit fours glaces: Tiny cakes that are topped with
marzipan and then enrobe in either fondant or chocolate. This
type of petit four is usually elaborately decorated with intricate.

Petit fours sec: These are dry cookies baked at low

temperature for a long time. Popular examples include sable
beurre, palmiers, duchesses, and macarons. They might also
have a jam, ganache, or dried fruit filling.

Petit fours frais: These petits fours are any small

pastries that must be eaten the same day they are made because
they lose significant quality the longer they sit. Example include
sponge cakes, such as madeleines and financiers, as well as
cream-filled pastries like eclairs and tarlets.
 Petit fours prestige: May be smaller versions of
contemporary entremets or other desserts. Components used for
petit fours prestige may include cake bases such as biscuit or
dacquoise, cream such as creme mousseline or cremeux, egg
foams like Italian.
Types or kind
of petit fours
bases
Categories
of
petit fours
 My album
in TVE

Cake
  It can be batter type or sponge type. Can
be used as a petit fours base which is cut
into desired shape

Shortbread
 Mixture of flour, fat, and sugar, enriched
with egg and has a short eating quality. In
other words, it is named as short because it
contains a high proportion of fat than flour.

Sponge
 Baked in thin sheets and layered together
with filling which acts as an adhesive to
hold the sheets of sponge together.