A petit four also known as mignardises  is a small confectionery or savoury appetizer.

The name is French, petit four (French pronunciation: ​[pø.ti.fur]), meaning “small oven”.  Petits fours were traditionally made in a smaller oven next to the main oven. This setting was of a lower temperature allowing the correct heat to cook pastries

Petits fours come in three varieties:

  • Glacé (“glazed”), iced or decorated tiny cakes covered in fondant or icing, small éclairs, and tartlets
  • Salé (“salted”), savoury bite-sized appetizers usually served at cocktail parties or buffets
  • Sec (“dry”), dainty biscuits, baked meringues, macaroons, and puff pastries

In a French patisserie, assorted small desserts are usually called mignardises, while hard, buttery biscuits are called petit fours.