FrenchDesserts | Carrie Fehr

April 11, 2020

Lemon Olive Oil Madeleines

When Marcel Proust dipped his madeleine into his cup of tea, a powerful memory from his childhood emerged that led him to write the classic novel, “Remembrance of Things Past. “ Imagine such a table from nostalgic past, set for afternoon tea, bursting with memories, sparked by the delicate flavor of this simple yet elegant, shell-shaped cake.

This recipe was originally published in 2013, which I have updated and revised using Swerve sweetener as a replacement for sugar. Swerve sweetener is a natural sugar replacement that has zero net carbs and is keto-friendly.

Lemon Olive Oil Madeleines

Ingredients:

2 eggs

2/3 cup Swerve sweetener or sugar

¼ teaspoon salt

3/4 cup flour

½ teaspoon baking powder

½ cup olive oil

1 tablespoon lemon juice

Zest of lemon

Glaze:

4 tablespoons Swerve confectioners or powdered sugar

½ lemon, juiced

Directions:

In a bowl of an electric mixer, whip eggs, Swerve sweetner, and salt until thicken, about 5 minutes.

Sift in the flour and baking powder. Using a spatula gently fold in the flour until incorporated.

Add the olive oil and continue to stir. It may take a minute for the olive oil to blend into the mixture but do not over mix.

Stir in the lemon juice and zest.

Cover and refrigerate for 1 hour. (Batter may be chilled for up to 12 hours.)

Lightly coat the madeleine mold with cooking oil. Preheat oven to 350°

Make the glaze in a small bowl by stirring together the Swerve confectioners and lemon juice. Mix until smooth and creamy.

Scoop batter into madeleine mold, filling 2/3 full. Bake for 10-12 minutes and unmold on a cooling rack. While still warm, dip both sides of each cake in the glaze. Cool and serve with tea.

June 3, 2018

Keto Berry Clafoutis

A twist on a classic French dessert, this Keto Berry Clafoutis combines farm eggs, cream, butter, almond flour, swerve sweetener and fresh berries. When baked in the oven, it turns into a rich dense custard pancake-y dessert oozing with juicy berries, minus all of the excessive sugar carbs.

Keto Berry Clafoutis

Ingredients:

4 large eggs, room temperature

¼ cup swerve sweetener

½ cup heavy cream

6 tablespoons butter, melted

1 teaspoon vanilla extract

⅓ cup blanched almond flour

¼ teaspoon salt

2 cups berries

Directions:

Generously butter a 1-quart shallow baking dish.

In a medium bowl, whisk together eggs, swerve, cream, butter, and vanilla. In a small bowl, stir together almond flour, and salt.

Whisk dry ingredients into wet until smooth.

Arrange mixed berries on the bottom of pan, then pour mixture over berries.

Bake at 325° for 45-55 minutes, until clafoutis is set in the center and top is golden.

Cool and serve.

December 31, 2017

Lemon Olive Oil Madeleines

When Marcel Proust dipped his madeleine into his cup of tea, a powerful memory from his childhood emerged that led him to write the classic novel, Remembrance of Things Past. Imagine such a table from nostalgic past, set for afternoon tea, bursting with memories, sparked by the delicate flavor of this simple yet elegant, shell-shaped cake.

Lemon Olive Oil Madeleines

Ingredients:

2 eggs

2/3 cup sugar

¼ teaspoon salt

1 cup flour

½ teaspoon baking powder

½ cup olive oil

Zest of lemon

½ teaspoon vanilla

Lemon Glaze:

1/2 cup powdered sugar

1/2 cup lemon juice

Directions:

Lightly coat the madeleine mold with cooking oil. Preheat oven to 350°

In a bowl of an electric mixer, whip eggs, sugar, and salt until thicken, about 5 minutes.

Sift in the flour and baking powder. Use a large spatula to gently fold in the flour, do not over mix.

Drizzle the olive oil into the batter and mix to incorporate. Add the vanilla and lemon zest.

Cover and refrigerate for 1 hour. (Batter may be chilled for up to 12 hours.)

Scoop batter into madeleine mold, filling 2/3 full. Bake for 10 minutes and un-mold on a cooling rack.

While baking, prepare the lemon glaze. In a small bowl, whisk the powdered sugar and lemon juice together. Mix until smooth and creamy.

When the madeleines come out of the oven, dip both sides of each cake in the glaze. Cool and serve with tea.

October 6, 2016

French Apple Cake

Tender chunks of apples layered over silky custard-like cake, is what makes this rustic French dessert, completely melt-in-your-mouth. One of the easiest dishes to prepare, this fall favorite bursts with so much flavor, you could never imagine it uses a few ingredients that are likely already in your pantry. Voila!

With apple season in full swing, it’s the perfect time to stop by your local farmers’ market and take advantage of this fruit when it’s truly fresh picked. A mixture of sweet tart apples such as Pink Lady, Black Arkansas, Granny Smith, or Fuji will give this cake a more interesting taste, and a wonderful fragrance that will make your home feel like autumn.

French Apple Cake

Adapted from David Lebovitz, and Around My French Table, by Dorie Greenspan

Ingredients:

3/4 cup flour

3/4 teaspoon baking powder

pinch of salt

4 large apples, a mix of varieties, (4 cups)

2 large eggs, at room temperature

3/4 cup sugar

1 1/2 teaspoons vanilla extract

8 tablespoons unsalted butter, melted and cooled to room temperature

Directions:

Preheat the oven to 350ºF

Butter a 9-inch springform pan and place it on a baking sheet.

In a small bowl, whisk together flour, baking powder, and salt. Peel, core, and dice the apples into 1-inch cubes.

In a large bowl, beat the eggs until foamy, then whisk in the sugar until thick and creamy. Mix in the vanilla. Whisk in half of the flour mixture, and gently stir in half of the melted butter. Add remaining flour and the rest of the butter.

Using a spatula, fold in the apple cubes until coated with the batter and pour into the prepared cake pan. Smooth the top with a spatula.

Bake the cake for 45-50 minutes, or until a knife inserted into the center comes out clean. Let the cake cool for 5 minutes, and remove the sides of the springform pan.

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Tag: FrenchDesserts

Keto Berry Clafoutis