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Watch and learn how to make this Raspberry Lemon Curd Madeleines recipe by Rachel Khoo given to her by her friend Frankie Unsworth who, like her, studied pàtisserie at Le Cordon Bleu in Paris. The batter can be made in advance and then baked in time for tea. Madeleines should always be eaten fresh from the oven.

Raspberry Lemon Curd Madeleines
Preparation time: Over 2 hours
Cooking time: 30 minutes to 1 hour
Makes 20 to 24 madeleines

You’ll need: One or two 12-shell madeleine tins

For the madeleines
3 free-range eggs
130g/4½ oz granulated sugar
200g/7 oz plain flour
10g/¼ oz baking powder
1 unwaxed lemon, finely grated zest only
20g/¾ oz honey
4 Tablespoons milk
200g/7 oz butter, melted and cooled
Punnet of raspberries
Icing sugar, for dusting

For the lemon curd
1 unwaxed lemon, finely grated zest and juice only
pinch of salt
40g/1½ oz granulated sugar
45g/1¾ oz butter
2 free-range egg yolks

*** For directions watch the video.

Want more madeleines recipes? Try these…

Ble Sucre Madeleines

Ble Sucre Orange Sugar-Glazed Madeleines

Pistachio Orange Madeleines

Pistachio Orange Madeleines

Raspberry Lemon Curd Madeleines

Chocolate-Filled Walnut Madeleine Cookies

pierre hermes chocolate lemon madeleines recipe

Chocolate Lemon Madeleines

Posted on Jul 22, 2014


HAPPY ICE CREAM DAY!!! Since 1984, we have been celebrating National Ice Cream Day, when President Ronald Reagan declared that every third Sunday in July would be National Ice Cream Day. It also turns out that July is National Ice Cream Month.

Let’s scream for ice cream, by making this super easy, no ice cream machine needed, Homemade Sundae Cones recipe in under 30 minutes! Watch and learn how to make these creamy, no-churn vanilla ice cream cones dipped in rich dark chocolate and topped with crunchy roasted peanuts for a super delicious summer treat.

For an even quicker way, use your favorite store-bought ice cream and also feel free to mix up the flavors. Pour a little melted chocolate in the bottom of each cone to keep melted ice cream from leaking out.

Homemade Sundae Cones

Preparation: 25 minutes
Total time: 25 minutes
Makes 8 cones

1 can (14 ounces) sweetened condensed milk
1 Tablespoon pure vanilla extract
1/8 teaspoon fine salt
2 cups cold heavy cream
8 sugar cones
8 ounces semisweet chocolate, chopped, divided
1 Tablespoon vegetable oil
1/4 cup chopped peanuts

*** For directions watch the video.

Want more ice cream recipes? Try these recipes…

Peaches and Cream Ice Cream Cake

Peaches and Cream Ice Cream Cake

homemade sundae cones

Banana Split Bombe


Cream Puffs with Ice Cream and Hot Fudge

Posted on Jul 20, 2014


Peaches are high in vitamin A, vitamin C, vitamin E, a good source of thiamin, riboflavin, vitamin B-6, folate, fiber, potassium and antioxidants. Need any more reason to eat peaches? Watch and learn how to make this super easy Peach Shortcake, ripe sliced peach soaked in Triple Sec paired with warm biscuits and vanilla ice cream, heavenly summer dessert! This is also good with nectarines instead of peaches. For softer, cakier biscuits, add more milk and spoon the mixture onto the baking sheet. Firmer biscuits require less milk and should be rolled out and cut.

Peach Shortcake
Makes 10 to 12 individual shortcakes

For the biscuit
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1 teaspoon coarse salt
6 Tablespoons (3/4 stick) chilled unsalted butter, cut into small pieces
3/4 cup milk
1 Tablespoon granulated sugar
1 teaspoon cinnamon

For the filling
1 pound fresh ripe peaches, peeled and sliced
2 Tablespoons fresh orange juice
2 Tablespoons Triple Sec liqueur, optional
1 Tablespoon unsalted butter, softened
1 pint best-quality vanilla ice cream, slightly softened, or whipped cream

*** For directions watch the video.

Want more peach recipes? Try these…

Grilled Vanilla Peaches

Grilled Vanilla Peaches

peach Galette

Stone-Fruit Galette

Peach-Blueberry Pie recipe

Peach-Blueberry Pie

Peach-Raspberry Verrines with Lemon-Thyme Cream

Posted on Jul 15, 2014


Are you still looking for red, white and blue dessert recipes? Try our favorite red, white, blue dessert recipes by Gesine Bullock-Prado… I love her super easy red, white and blue fruit tart recipe, where you can show off your patriotic side with pride through raspberries and blueberries. If you don’t have raspberries, use strawberries cut into small pieces.

Another favorite of mine is Gesine’s Frozen Yogurt Icebox Cake recipe. She cleverly hides the frozen yogurt stars in the frozen yogurt icebox cake. When you cut into this delicious and simple yogurt cake, your family and friends will wonder how did you put the stars in the cake. It is easier if you have a silicone star-shaped mold. If you don’t, just spread soften frozen yogurt in a small sheet pan lined with parchment paper or food-plastic wrap, freeze it, and use a star cookie cutter to cut it. Fell free to use your favorite store-bought ice cream, gelato, and/or sorbet instead of frozen yogurt.

Now, watch and learn how Gesine makes these delicious red, white and blue desserts!

Berry Flag Tart
Yield: 24 servings
Preparation: 1 hour
Bake: 1 hour 15 minutes @ 350°F
You’ll need: One 15- x 10- x 1-inch baking pan, 1-inch star cutter

3 cups all-purpose flour
2 Tablespoons granulated sugar
1-1/2 teaspoons salt
1-1/2 cups cold unsalted butter, cut into 1/2-inch slices
1/2 cup ice water
1 egg
2 Tablespoons water
1/3 cup Swedish Pearl Sugar

Raspberry Filling:
Five 6 ounce packages fresh raspberries (about 8 cups)
2 teaspoons finely shredded lemon peel
2 Tablespoons lemon juice
3/4 cup granulated sugar
1/4 cup ClearJel or cornstarch
Pinch salt

Blueberry Filling:
Two 6 ounce packages fresh blueberries (about 2 cups)
1 teaspoon finely shredded lemon peel
1 Tablespoon lemon juice
1/4 cup granulated sugar
2 Tablespoons ClearJel or cornstarch
Pinch salt

1. To make the crust, add the flour, granulated sugar and salt in a food processor. Pulse to mix the ingredients. Add butter; pulse until only a few large butter chunks are visible. Slowly add the water while pulsing. Continue pulsing until the water is evenly distributed. Transfer dough to a sheet of plastic wrap and gently knead to incorporate any remaining dry bits. Divide dough into 2 uneven balls; one ball should contain two thirds of the pastry. Wrap each ball in plastic wrap. Chill dough portions for 30 minutes or until easy to handle.

2. Roll the large dough portion into a 17- x 12-inch rectangle. Place in a 15- x 10- x 1-inch baking pan and trim edges even with sides of pan. Prick the bottom of the dough with a fork and chill until ready to assemble tart. Roll remaining dough portion into a 15- x 10-inch rectangle. Cut six 1/2-inch wide strips from the long side of the dough. Next, cut four more 1/2-inch wide strips that are 9 inches long. Cut as many 1-inch stars as you can with remaining dough, re-rolling scraps as necessary. Place strips and stars on a large baking sheet line with parchment paper. Brush with a mixture of egg and water. Generously sprinkle with Swedish sugar and gently press sugar into surface of dough. Chill while preparing fillings.

3. To make the blueberry filling, mix granulated sugar, ClearJel, and salt in a small bowl. In another bowl, put the blueberries and mix with lemon peel and juice. Add the sugar mixture over blueberries and mix until combined. Do the same for the raspberries.

4. Preheat oven to 350 degrees F. With the long side of the dough-lined pan facing you, arrange blueberry filling in the upper left corner of the pan, covering about a 6- x 4-inch rectangle. Spoon the raspberry filling around the blueberries to fill the pan. Place the dough strips over the raspberries, trimming as necessary. Arrange the stars over the blueberries. Bake 60 to 75 minutes or until the filling bubbles and the edges of the crust are golden brown. Serve warm or at room temperature.

Frozen Yogurt Icebox Cake
Yields: 10 slices
Preparation: 45 minutes
Stand: 10 minutes to 15 minutes
You’ll need: One silicone star-shaped mold, a 9-inch Pullman or a 9- x 5-inch loaf pan

Plain Yogurt:
2 pints low-fat vanilla-flavored Greek frozen yogurt
Nonstick cooking spray

Red Yogurt:
2 pints low-fat strawberry-flavored Greek frozen yogurt
1/4 cup pomegranate or cherry juice
2 teaspoons red gel food coloring or 4-1/2 teaspoons red liquid food coloring (optional)

Blue Yogurt:
2 pints low-fat blueberry-flavored Greek frozen yogurt
1/4 cup blueberry juice
1/2 teaspoon blue gel food coloring or 1-1/2 teaspoons liquid blue food coloring (optional)

Coconut chips

1. Spray the cavities of the silicone with nonstick cooking spray, set aside. Line a 9-inch Pullman or a 9×5-inch loaf pan with 2 sheets of plastic wrap, enough to cover the bottom and sides, allowing plastic wrap to extend over sides of pan, set aside.

2. In a bowl, put one and a half pint of vanilla yogurt and stir until soften. Fill the cavities with softened yogurt.

3. To make the red yogurt, mix the strawberry frozen yogurt and pomegranate juice until soften. If desired, tint with food coloring. Cover and freeze until mixture is spreadable, about one hour.

4. Then, make the blue yogurt, by mixing the blueberry frozen yogurt and blueberry juice until soften. If desired, tint with food coloring. Cover and freeze until mixture is spreadable, for 1 hour.

5. Spread red yogurt evenly in the bottom of the prepared pan. Remove the stars from the cavities and press down the center of the red yogurt, until the bottom points of the stars are completely submerged in the red yogurt and the tops are just visible, and placing stars so that they are touching. Freeze for 1 hour. Spread blue yogurt in an even layer over the stars to cover. Freeze until very firm, or at least 24 hours. To unmold, lift the plastic wrap from pan. Place on a serving plate and remove the plastic; sprinkle with coconut. Let stand for 10 to 15 minutes before cutting. Slice with a sharp knife.

Want more red, white and blue dessert recipes? Try these…

Red, White, and Blue dessert recipes

Red, White, and Blue Berry Trifle

Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies

Vanilla-Raspberry Sundaes with Spoon-Shaped Cookies

Red, White, and Blue Parfaits

Red, White, and Blue Parfaits

Posted on Jul 1, 2014


Watch and learn how to make Fraisier Cake, an incredibly pretty French cake filled with delicious strawberries and crème pâtissière. Tricky to achieve but certain to impress.

Fraisier Cake
Preparation time: Less than 30 minutes
Cooking time: Over 2 hours
Makes 1 x 23-cm / 9-inch cake

You’ll need: One 23-cm / 9-inch springform or round loose bottom cake pan

125 g / 4-1/2 oz caster sugar
4 free-range eggs
2 lemons, zest only, finely grated
125 g / 4-1/2 oz self-raising flour, plus extra for flouring
50 g / 1-3/4 oz unsalted butter, melted and cooled slightly, plus extra for greasing

For the crème pâtissière
600 ml/20 fl oz milk
1 vanilla bean
4 free-range eggs, plus 2 free-range egg yolks
180 g / 6-1/4 oz caster sugar
1 Tablespoon kirsch
100 g / 3-1/2 oz cornflour or cornstarch
150 g / 5-1/2 oz butter, cut into cubes and kept at room temperature

For the lemon syrup
75 g / 2-3/4 oz caster sugar
2 lemons, juice only

To finish the cake
200 g / 7 oz marzipan
200 g / 7 oz dark chocolate, for decoration
600 g / 1 lb 5 oz medium sized strawberries

*** For directions watch the video.

Want more strawberry recipes? Try these…


Strawberry Granita

Easy Strawberry Jam

Easy Strawberry Jam

Strawberry Shortcake

Strawberry Shortcake

Posted on Jun 25, 2014

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