petit gâteau
noun/pəˈtiːt ɡæˈtoʊ/
Etymology From French petit gâteau (“small cake”).
1
A French chocolate dessert, consisting of a small cake with a crunchy shell and a creamy filling.
- The next recipe is for one of the best of all petits gâteaux; little cups of choux paste are filled with crème patissière^([sic]) and finished on top with burnt icing sugar.1956, Constance Spry, Rosemary Hume, “Pâtisserie, Petits Fours, Petits Gâteaux, and Gros Gâteaux”, in The Constance Spry Cookery Book, London: J. M. Dent and Sons Ltd, published 1964, →ISBN, page 867:
- From croissants to intricately layered slices and petits gâteaux, each mouth-watering recipe is accompanied by expert advice on how to achieve a truly professional finish.2016, Martin Chiffers, Emma Marsden, Bake Off: Crème de la Crème: A Masterclass in Patisserie for the Home Cook, London: Hodder & Stoughton, →ISBN, front flap:
1 more example
- Glass display cases show off rows of colorful, picture-perfect petits gâteaux, and croissants with so many layers that they’re almost reminiscent of the rings of a tree.2022 January 11, Brett Anderson, Christina Morales, “Discover Miami’s Eclectic Bakery Scene”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 11 Jan 2022: