When you shrink down desserts, they just get so adorable, don’t they?
Not to mention irresistible since you so want to covet one all to yourself.
Petit Pot’s pot de cremes and shortbread cookies make that easy to do.
The South San Francisco company was founded by Frenchmen, Pierre Coeurdeuil, a former Valrhona food engineer; and Pastry Chef Max Pouvreau, who has worked at Coi and Radius restaurants, both in San Francisco.
They specialize in certified organic French pots de creme in various flavors that are sold in individual glass jars, as well as little round shortbread cookies. Of course, the two together make for a perfect dessert duo. I had a chance recently to try samples.
The pots de creme are all gluten-free and incorporate local ingredients. Whipped cream gives them a silky, light texture. Their consistency varies a bit, depending upon the flavor. For instance, the Dark Chocolate is thick enough to really mound on a spoon. Its flavor is intensely chocolate-y and so indulgent. On the other hand, the Strawberry & Cream has a runnier texture. It tastes like a favorite smoothie.
The Salted Caramel has that lovely burnt sugar taste along with a touch of sea salt to really make it pop. You will devour this one in a heartbeat.
The Vanilla tastes dreamy and sports specks of vanilla bean seeds in it. The Lemon Curd was a real surprise with its really citrus-forward flavor that’s not too tart yet manages to really accentuate the lemon to its fullest.
The French Mini Cookies are everything you want in a shortbread — buttery with a crisp snap to them. They, too, are garnished with a touch of Fleur de Sel. The Chocolate ones incorporate cocoa powder, as well as bits of chocolate. The Vanilla ones again have real vanilla bean seeds in them. And the Lemon has a subtle sunny flavor.
The cookies are packaged six to a box for $2.99. Three cookies (one serving) has about 90 to 110 calories, depending upon the variety.
Each pot de creme has about 210 to 250 calories each. The 3.9-ounce jars are about $3.99 each.