We had this wonderful class on 1st May 2010. Petit sucré means sweet and small in French. Tartlets as I've titled it for the class.
I'm quite certain, most who came mainly with the intention of learning the Blueberry Cheese Tartlets. It is one of the most popular tarts now and can be seen served at most wedding ceremonies and kenduris. There's even some stalls in Johor Bahru dedicated to selling these blueberry tarts.
My recipe version is infused with Valrhona Ivoire 35% White Chocolate.
As for the pastries, they are of the conventional recipe, using butter. Thus the running to & fro the fridge is
a common scene when making these tarts but all the effort is really
worth it, as these tarts boast of crunchiness and buttery flavour.
These tarts can also be made in bigger tart pans.
Fruit Tartlets topped with luscious strawberries, peaches and grapes.
These are Mami Asmah Laili's favourite and this what she has to say about the class:
"Yum..yum...today I had the Introductory Cooking class, so I shared with some of the participants and told them what a wonderful time I had yesterday, and explained why we need to attend such classes that you conduct, to expand our cooking/baking skills.. Thanks so Salwah. Luv u!!!"
These are my favourite. Caramel Pecan Tartlets. The unique flavour
comes from beurre noisette (brown butter). These tartlets will keep
longer and can be reheated.
In the bonus recipes, Egg Tartlets.
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