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Lemony Butter Cookies filled with Raspberry Jam

Lemony Butter Cookies filled with Raspberry Jam

I love cookies, all kinds of cookies, but I must admit these are at the top of my list. The hint of lemon in the soft, butter cookies enhances the raspberry filling. Buy the most luxurious brand of raspberry jam you can.

INGREDIENTS:

1-1/4 cups cake flour
1/4 cup cornstarch
2 teaspoons baking powder
1/3 cup sugar
1 Tablespoon vanilla sugar
zest of 1 lemon
6 oz. butter
1 small egg (or beat one large egg in a small cup and use 2 tablespoons of the beaten egg)
For the filling:
raspberry jam
Icing:
juice of one lemon
powdered sugar
To finish:Dust with confectioner’s sugar
PREPARATION:

Preheat oven to 350F.
1. Mix the flour, cornstarch, baking powder, sugar, vanilla sugar and lemon zest together in a large bowl.

2. Using a pastry cutter, cut in the butter.

3. Add the egg and quickly knead together to combine.

4. Roll the dough into a cylinder and fit into a cookie press.

5. Press out the cookies onto a baking sheet and bake for 12 minutes. The cookies should still be pale.

6. Remove the cookies onto a rack and allow to cool.

7. Mix together the lemon juice and the confectioner’s sugar to make a the icing.

8. When the cookies are cool, spread some raspberry jam on the bottom of one cookie and place another cookie on top.

9. Brush with the icing and serve.

Ingredients:

Dames Blanches~Vanilla Butter Cookies filled with Raspberry Jam

Dames Blanches~Vanilla Butter Cookies filled with Raspberry Jam

 

  • 3/4 cup + 2 Tablespoons unsalted butter, cold and cut into cubes
  • 1/2 cup almond flour
  • 3/4 cup + 2 Tablespoons confectioners’ sugar
  • 2 large eggs
  • 1 vanilla bean
  • 1 cup cake flour
  • 1 cup unbleached, all-purpose flour
  • pinch of salt
  • To assemble to cookies:
  • 1/2 cup seedless raspberry jam
  • 1/4 cup confectioners’ sugar

PREPARATION:

1. Stir the almond flour and sugar together in a large mixing bowl. Add the cubed butter.

2. With an electric mixer at medium speed, mix in the eggs one at a time, until the mixture looks a bit liked scrambled eggs.

3. Cut the vanilla bean in half lengthwise and scrape out the seeds, using the tip of a knife. Add the beans to the egg mixture.

4. Add the cake flour, all-purpose flour and salt and mix on medium speed until everything is incorporated, about 1 minute. Do not overbeat the dough.

5. On a lightly floured surface, pat the dough into a rectangle, wrap with plastic wrap and refrigerate for at least 30 minutes or overnight.

6. Preheat oven to 350°F. Line baking sheets with parchment paper.

7. Place the dough on lightly floured work surface, and roll out to 1/8 of an inch.

8. Using 2-1/2-inch wide heart shape cookie cutter cut out cookies. Place on the cookie sheets.

9. With half of the cookies, using a smaller heart shape cookie cutter, cut out the centers.

10. Pat together the leftover dough, re-roll and repeat steps 8 and 9.

11. Bake the cookies 10 minutes or until golden brown.

12. Remove cookies from the oven and place on wire rack to cool completely.

13. When the cookies have cooled, sprinkle the cut-out cookies (the ones with the heart cut out of the center) with the confectioners’ sugar.

14. Spread a thin layer of jam on each of the “whole” cookies. Then sandwich the cutout tops with the bottoms.

    To store:

The cookies will keep for up to 4-5 days, stored in an airtight container.

Raspberry Tarts ~ Tartelettes aux Framboises

Raspberry Tarts ~ Tartelettes aux Framboises

I lived in Angers for 4 enchanting weeks. Each day for my goûter (snack), I’d go to Laurent Petit, Maitre Artisan, at 4, rue Aubin. And I would always buy an Evasion, a small tart with a sweet crust, lime mousse and raspberries. This is my attempt to recreate (in a very small way) the Evasion.

INGREDIENTS:

  • 24 sweet tartlet shells
  • 8 oz. mascarpone cheese (depending on how large your tart shells are)
  • zest from one lime + 1 teaspoon of lime juice
  • 1/2 pint of fresh raspberries
  • FOR THE CARAMEL:
  • 1 cup sugar
  • 1/4 cup water
  • 3 Tablespoons unsalted butter
  • 8 oz. frozen raspberries, defrosted and at room temperature. Pureed in a food processor or blender

PREPARATION:

1. Mix the mascarpone cheese with the lime zest and 1 teaspoon of lime juice.

2. Fill the tarts with the lime cream.

3. Top each tartlette with 3/4 raspberries. (Depends on the size of the raspberries). Cover and place in the refrigerator until ready to serve.

To make the raspberry caramel:

1. Put the sugar and water in a saucepan and place over medium low heat. Cook until the sugar dissolves.

2. Increase the heat to med-high and bring the sugar syrup to a boil. Simmer until it has a light golden color.

3. Whisk in the butter and the raspberry puree.

4. Simmer over medium heat until the mixture has thickend and will coat the back of a spoon.

5. Remove from heat and pour through a sieve. Allow to come to room temperature before using.

To serve:

Arrange the tarts on a plate. Drizzle the raspberry caramel over the tops. Serve any remaining caramel in a jug on the side.

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