French Fridays with Dorie: Coeur à la crème

Around my French Table, French Fridays with Dorie coeur a la creme

This week’s French Fridays with Dorie recipe (coeur à la crème, p 425) was one I’d been waiting to try. It’s a recipe I know very well – my mum used to make these when I was in my teens, for dinner parties (we entertained a LOT – must be where I get the love of it!) and my sister and I thought it was the best thing since sliced bread. Until we discovered the chocolate version.  In recent times, I’ve experimented with lightening the plain version up by using Greek yoghurt, with pleasing results. When you make it in the heart shaped mold (which I rarely do – usually I just use ramekins and if my sister is coming I will use a giant bowl because we figure it’s less cleanup i.e. one bowl and 2 spoons ;)) it makes for a gorgeous presentation making it look more complicated than it really is.

My mum’s original version uses cream cheese, cottage cheese or mascarpone, heavy cream, icing sugar, some caster sugar and vanilla essence. Dorie’s version uses only cream cheese, less sugar (I liked this) so it did not set as firmly as the ones I am used to (even after a couple of days in the fridge) – and later on, after making this and reading other Doristas’ feedback, I realise Dorie suggests that if you make one large heart (I always use little individual ones), you can slice it like a cake. Err… really? I don’t really care because I would never make a big one and the little ones are adorable on their own sans slicing but I did wonder about the consistency for that type of serving situation…

Definitely not “dip-like” as it turned out for some but also not slice-able.

In any case, definitely delicious. Served with puréed raspberries, it was perfect.

Dorie Greenspan coeur a la creme Around my French Table French Fridays with Dorie

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25 thoughts on “French Fridays with Dorie: Coeur à la crème”

  1. Totally dip like for me 🙂
    I did like the flavors on this, so I am definitely going to have to play around with some other recipes.
    It looks lovely floating in the pool of raspberries.

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  2. I am intrigued with trying chocolate. Your little hearts look lovely. I made a large blob which I cut into pie shapes. They didn’t transition well to the plate but were still tasty.

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  3. Beautiful! The small molds were plenty for just husband and me, and I think the small hearts do look rather adorable on their own. I’d never had this before, and I am completely in love with it. Yours looks so heavenly with that raspberry puree!

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  4. This was a new recipe for me though I had heard of the dessert before. Had i any idea how easy it was and how fabulous it tasted…..I would have started making this years ago !!! And I love the idea of one big bowl, 2 spoons. Next time I am going with your bed of red coulis – gorgeous presentation !!

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  5. I think the firmness you describe is just about right Mardi. It looks perfect and of course little ones are much cuter! Have a great weekend!

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  6. That chocolate version sounds wonderful. I topped my slice with chocolate and I
    thought they were perfect together. I think this was a winner for everyone, sliced or
    spooned out. Have a great weekend.

    Reply
  7. I have yet to unmold my new 7″ hearts. I actually made Dorie’s version three days ago and it’s been in the fridge ever since. I hope it hasn’t grown mold. Yesterday I made Ina Garten’s version because I need something to work for a dinner party and don’t want dip for dessert. I wondered about Greek yogurt also and your mom’s sounds delicious. How about sharing your chocolate recipe. I already like you sister,

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  8. Look at you! The first poster this week — woo! Yogurt and marscarpone — now there’s a combo that might get me to give this dessert another chance. Bon weekend!

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  9. Your heart looks so inviting in that sea of raspberry. I made a big one and it sliced just fine. It was a more gel than dip, though I definitely didn’t love it. Maybe your chocolate version?

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  10. Your coeur a la creme looks perfectly beautiful! Love the way you plated them with the raspberry puree! I need to make your chocolate version.

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  11. I bookmarked the chocolate version for possible next year. My mom’s version uses ricotta so I do think you need that heavier cheese to get the version that comes the closest to a sliceable heart. Cut with a knife and all that…:)

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  12. Your mother’s version sounds delicious with the mascarpone cheese. Your coeur looks lovely in the pool of raspberry sauce, Mardi. I am so intrigued about the chocolate version!

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  13. I think your mother’s recipe would be lovely! I love sweetened and vanilla in my mascarpone. Maybe I will try this recipe on another non-heart occasion!

    Reply

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