Pettit Fours Class with Chef Jean-Rony Fougere

I think these yummy pictures speak for themselves. Chef Jean Fougere demonstrated pistachio and raspberry pettit fours, and lemon curd tartlets. Everyone enjoyed tasting his sample pettit fours and took goodie bags home. I must say that the lemon curd tartlet was my favorite:

Chef Fougere's Lemon Curd Recipe

3 whole eggs
Zest of 2 lemons
Sugar 104 grams
Freshly squeezed lemon juice 118 grams
Butter 225 grams

Place sugar, eggs, lemon juice and lemon zest in an aluminum bowl over a double boiler. Whisk until thickened and remove from heat. Cut butter into pieces and then whisk with lemon mixture until all the butter is completed melted. Strain lemon curd on a sheet pan, cover with plastic wrap and refrigerate for an hour before use.

Lemon curd can be used in pettit fours tartlets and also as a cake filling.

Enjoy!

Dina
Organizer