Desserts Recipes

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Mini Madeleine Muffins with Meyer Lemon Icing Recipe

The title is a mouthful, and so are these mini-muffins!  I used a base of a madeleine batter to create these bite-size treats for Easter.  The madeleine batter imparts a much richer, more buttery flavor than a traditional muffin mix.  I had a ton of Meyer lemons in my garden, and so I used the zest to brighten up both the batter and the icing.

The girls are on spring break, so I had lots of little hands helping out.  Everyone wanted to be in charge of sprinkles, but I was able to get them to do the measuring, pouring and spreading as well.  If you have children home on break and don't know what to do with them, cook!  You'll get to spend time with them, they'll have fun, and they will learn skills that will be valuable to them for their whole lives.

Madeleine Muffins with Meyer Lemon Frosting
Can you see the pink bunnies?


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Chestnut Mousse (Mousse aux Marrons) Recipe

Chestnut mousse, or mousse aux marrons in French, is to die for. In France, I would rarely make it as it is easier to buy the Marronsuis Nestle brand. It's as good as the homemade version. Unfortunately, it is not available in California. I found that my local store carries French chestnut puree, so I bought some and came home and made the delicious goodness right away.


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Sable Cookies (French Buttery Shortbread) Recipe

Sablé cookies are very famous in Brittany on the West Coast of France. They are very similar to shortbread, except they are made with egg yolks. They also have a characteristic sandy outside edge and they are very rich in butter. Sablés have a mild sweetness that is a perfect complement for sweet mousses or parfaits.

These cookies take me back in time to my childhood. I remember coming back from school and inhaling them with a huge glass of milk.

many sable


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French Madeleines Recipe

French Madeleines

03.28.09 by Jackie

If there is one thing I miss about France the most, its stopping by the local bakery in the morning.  The sites and smells are intoxicating, but I didn't really appreciate them until I moved to the US.  You know the saying - you don't know what you have until it's gone...

These madeleines are my attempt at recreating those memories.  When made correctly, madeleines are delicate and fluffy with a gentle sweetness that doesn't overpower the other flavors in the cookie.  As you can see from the pictures, my madeleines have a bump in the middle.  Most of the madeleines I've seen sold in the US are more tapered and flat, and as a result they are dense and unappealing.

I couldn't name my site PhamFatale.com if I didn't conduct some espionage from time to time.  I found out the secret for making light, airy madeleines with the characteristic bump through a contact of mine that is friends with one the most famous patissiers (bakers) in Paris.  I can't say his name because I'll blow the cover of my contact, but read on to learn his secrets.

madeleines


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Coffee Tiramisu Parfait with Chocolate Raspberry Sauce Recipe

Tiramisu is one of my favorite desserts. The combination of the mascarpone cheese filling with the strong flavor of the coffee syrup is to die for. Traditional tiramisu calls for ladyfinger cookies, but I used amaretti cookies because they are small and fit in the parfait glasses without having to break them.  I think amaretti cookies are delicious on their own or when paired with an espresso cappucino, but they take on a whole new life when used in this velvety Italian dessert. 

I prefer making tiramisu parfaits rather than the regular "family style" tray of tiramisu. The parfaits are easy to serve if you have a lot of mouths to feed, and they look very elegant whenever served at a formal dinner at home. The small portions will make your guests feel less guilty.


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