Gourmand World Cookbook Awards - GOURMAND INTERNATIONAL
Petits fours are miniature sweet treats traditionally served at the end of a meal. The name comes from the French for ‘little oven’, as historically bakers would use the lower setting on their ovens to cook delicate pastries and cakes. Petits fours are

Petits fours are miniature sweet treats traditionally served at the end of a meal. The name comes from the French for ‘little oven’, as historically bakers would use the lower setting on their ovens to cook delicate pastries and cakes. Petits fours are increasingly imaginative, and a fantastic way for chefs to show off their creativity and skill.

Simon Rogan’s Spiced brioche recipe is served with a buckthorn curd, a wonderfully unusual combination of flavours that will certainly prove a talking point. Paul A Young combines the sweet and cheese courses in one with his clever Port and Stilton truffles , while Alfred Prasad’s Fresh mint chocolate recipe is delicate in appearance but impressively powerful in flavour.

Aside from their place at the end of a meal petits fours can also make brilliant gifts. Whip up a batch of Marcus Wareing’s nostalgic Coconut ice , Nuno Mendes’ refreshing Yuzu jellies or Simon Hulstone’s easy Chocolate fudge and present them in a small box or bag decorated with ribbon.

Petits fours are miniature sweet treats traditionally served at the end of a meal. The name comes from the French for ‘little oven’, as historically bakers would use the lower setting on their ovens to cook delicate pastries and cakes. Petits fours are increasingly imaginative, and a fantastic way for chefs to show off their creativity and skill.

Simon Rogan’s Spiced brioche recipe is served with a buckthorn curd, a wonderfully unusual combination of flavours that will certainly prove a talking point. Paul A Young combines the sweet and cheese courses in one with his clever Port and Stilton truffles , while Alfred Prasad’s Fresh mint chocolate recipe is delicate in appearance but impressively powerful in flavour.

Aside from their place at the end of a meal petits fours can also make brilliant gifts. Whip up a batch of Marcus Wareing’s nostalgic Coconut ice , Nuno Mendes’ refreshing Yuzu jellies or Simon Hulstone’s easy Chocolate fudge and present them in a small box or bag decorated with ribbon.

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