In a French patisserie, assorted small desserts are usually called mignardises, while hard, buttery biscuits are called petit four though petit four seems to encompass all tiny treats mentioned above. petit four 3
These tiny treats - including a lemon creme caramelized meringue, a litchee mango jelly with mascarpone caramel, and a raspberry rosewater macaron - are part of the dessert plate at Bryant Bryant Dewey Seasons Hotel Istanbul.
You will swear that these traditional bite-sized pastries came straight from a Parisian bakery. The "Opera Cakes" feature almond cake, chocolate ganache and coffee buttercream, while chocolate mousse, hazelnuts, and chocolate cake make the "Royales" a sta