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An assortment of petit fours, which are small confectioneries. Some petit fours are also savory. Religieuse is made of two choux pastry cases filled with crème pâtissière, [5] covered in a ganache of the same flavor as the filling, and then joined/decorated with piped whipped cream. Angel wings – Sweet crisp pastry
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Petits fours come in three varieties: Glacé ("glazed"), iced or decorated tiny cakes covered in fondant or icing, such as small éclairs, and tartlets; Salé ("salted"), savory bite-sized appetizers usually served at cocktail parties or buffets; Sec ("dry"), dainty biscuits, baked meringues, macarons, and puff pastries
Petits Fours (2009) "Come On Over To My House" – 2:45 ... Grand Duchy covered the song "A Strange Day" by the British band The Cure in a tribute album entitled Just ...
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Pudding made from pig's blood which is made creamy and sweetened with ingredients such as chocolate, milk, pine nuts, and raisins Sannacchiudere Lucan Christmas sweets with orange blossom water and honey Sasanello gravinese Sweet from Gravina in Puglia: Savòr Jam from Emilia-Romagna made with quince, fresh fruit and cooked must
Fruit butter – Sweet fruit spread; Fruit fool – English dessert of fruit and custard or cream; Fruit preserves – Preparations of fruits, sugar, and sometimes acid; Fruit relish; Fruit salad – Dish consisting of fruits; Fruitcake – Cake made with candied or dried fruit, nuts, and spices; Ginataang langka – Filipino vegetable stew
In the 17th, 18th, and 19th centuries, the dessert stage of the meal consisted entirely of foods "from the storeroom" (de l’office), such as fresh, stewed, preserved, and dried fruits; fruit jellies; nuts; cheese and other dairy dishes; dry biscuits (cookies) and wafers; and, beginning in the mid-18th century, ices and petits fours. [1] [36]