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Petits Fours Glace spread
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Petits Fours Glace spread
Petits Fours Glace spread. Date: 1936
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Media ID 14124660
© Mary Evans Picture Library/John Maclellan
Cake Cakes Dainty Fancy Fours Glace Lambeth Method Pastries Pastry Petits Spread Spreads
EDITORS COMMENTS
Petits Fours Glace Spread, 1936: A Delightful Glimpse into the History of French Dainty Pastries This enchanting photograph captures the essence of Petits Fours Glace, a timeless and elegant spread of miniature French cakes, dating back to 1936. The image, taken in the heart of London's Lambeth area, showcases an exquisite assortment of these dainty pastries, each one meticulously decorated and bursting with flavor. Petits Fours, meaning 'small cakes' in French, have a rich history that dates back to the 18th century. Originally, they were served as bite-sized desserts at formal dinners and royal courts. Over time, they evolved into a more refined and artistic form of confectionery. The addition of the 'Glace' prefix refers to the icing or frosting that adorns these petite delights. The preparation of Petits Fours Glace involves a labor-intensive baking and decorating process. The cakes are typically made from a light and airy sponge or puff pastry base, filled with a variety of flavors such as raspberry, lemon, or chocolate. The cakes are then covered in a smooth, glossy icing made from sugar, water, and egg whites. Decorative elements like piped rosettes, intricate designs, and edible flowers are added to complete the visually stunning presentation. This photograph offers a captivating glimpse into the world of Petits Fours Glace, providing a window into the past and reminding us of the artistry and elegance that lies within the realm of French pastry-making. With their dainty size, exquisite decoration, and delectable flavors, these miniature cakes continue to enchant and delight us, making them a cherished part of both culinary and cultural history.
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