EntranceFrench pastry recipes. Such delicious and different French pastries
French pastries are very popular in our country. But in order to try it, it is not necessary to go to the store. After all, you can cook it yourself at home.
Today we will tell you about how delicious and fast French pastries are made. Several recipes will be presented to your attention. Which one to choose to treat your loved ones and relatives - it's up to you.
French pastries: recipes, photos
If you have not tried the Brillat-Savarin pie, then we suggest you make it right now. For him we need:
- white flour - about 500 g;
- soft butter - about 250 g;
- fresh large eggs - 6 pcs.;
- granulated sugar - about 60 g for dough and 100 g for syrup;
- natural milk of medium fat content - about 100 ml (use warm);
- rum - about 200 ml;
- drinking warm water - ½ l.
Dough kneading
French pastry is different from the rest flour products the fact that it always turns out very tender, tasty and literally melts in your mouth. So that you can make such a dessert, you must strictly follow all the requirements of the recipe.
So, first you need to knead butter dough. To do this, you need to sift the flour into a bowl, and then make a recess in the center and pour warm milk into the recess. By the way, in the same drink it is recommended to dilute granulated yeast in advance and add beaten eggs. In this composition, the kneaded dough should not stick to the palms. It should be covered with a towel and left in a warm place for exactly 1 hour. In this case, the volume should approximately double. After that, it is required to introduce softened cooking oil into the base, as well as sand-sugar and salt. After mixing the ingredients again, they should be left warm again for a similar amount of time.
Baking process
Now you know how to knead French pastry dough. After the muffin is ready, it must be laid out in a deep form, greased with ordinary oil. Next, the filled dishes must be placed in the oven and baked for 50 minutes at a temperature of 180 degrees. In conclusion, the finished dessert should be removed from the mold by turning it over and placed on a cake rack or any other flat dish.
impregnation process
To make French pastries more tender and juicy, it must be soaked with homemade syrup. To make it, you need to mix warm drinking water with granulated sugar and rum, and then bring it almost to a boil. Next, you need to pour the whole cake with the finished syrup. If desired, you can decorate it with strawberries on top or apply some kind of cream. Enjoy your meal!
French Pastries: Delicious Cupcake Recipes
French cupcakes are liked not only by adults, but also by children. The main advantage of this baking is that it is done quickly and easily.
So, we need:
- sifted white flour - about ½ cup;
- sand-sugar - about ½ cup;
- baking powder - a small spoon;
- chopped nutmeg - ¼ small spoon;
- medium-sized salt - 1/8;
- fresh large egg - 1 pc.;
- low-fat natural milk - ½ cup;
- melted butter - about 40 g per dough and the same amount for decoration;
- sand-sugar - 4 large spoons;
- ground cinnamon - ½ dessert spoon.
Dough preparation
French pastries, the recipes of which we are considering, will serve as an excellent dessert for any table. To make it yourself, you need to knead a viscous dough. To do this, in one bowl, you need to mix white flour with granulated sugar, baking powder, and salt. Next, in the resulting mixture, you need to make a small depression, and then pour in a liquid mass consisting of a beaten egg, milk and melted cooking oil. After a long mixing, you should get a viscous dough. It may not be uniform.
Shape and bake in the oven
Surely, many people know that the most exquisite in the whole world is exactly Pastries according to her recipes that are popular not only in Europe, but also in Asia and even America. To enjoy delicious french cupcakes, they should be properly shaped and baked. To do this, you need to put the base with a spoon into prepared molds, and then place them in the oven. It is recommended to bake dessert at 200 degrees for 25 minutes.
decoration process
While the cupcakes are baking, you can prepare delicious decoration. To do this, mix 4 large spoons of granulated sugar and ground cinnamon. When the dessert is ready, its top should first be dipped in melted butter, and then - in a pre-prepared loose mixture. Decorated cupcakes should be served warm.
We bake bread at home
Baking French bread does not take much effort and time. In this regard, such a product can not be purchased in a store, but made independently at home. For this you need:
- warm drinking water - about 300 ml;
- vegetable oil - 2 large spoons;
- sifted flour - about 600 g;
- granulated yeast - ½ small spoon;
- medium-sized salt - 1 small spoon;
- sand-sugar - a large spoon.
Knead the dough
To knead the base, it is necessary to dissolve sand-sugar in warm drinking water, and then add salt and granulated yeast to it. After the last component swells, pour into the same bowl vegetable oil and also add the sifted flour. When you mix the products, you should get a fairly thick dough, which you need to cover with any breathable rag and leave warm for 70 minutes. In this case, the base should approximately double in size.
Baking bread in the oven
Bakery products homemade bread doesn't take much time. To do this, you should take any form and grease it. Next, you need to place the dough that has come up in the dishes and put it in the oven. It is necessary to cook bread for 55 minutes at a temperature of 200 degrees.
After the product is ready, it should be removed from the dish, and then grease the top with butter. It is recommended to serve French bread to the table warm with any first or second course.
Making delicious cinnamon buns
Now you know how delicious sweet pastries. can cook according to different recipes. However, we decided to present you the easiest and most affordable way.
So, we need:
- white flour - from 450 g;
- soft butter - about 150 g;
- fresh large egg - 1 pc.;
- granulated sugar - about 100 g;
- natural milk of medium fat content - about 500 ml (use warm);
- granulated yeast - an incomplete dessert spoon;
- fine salt - a few pinches;
- chopped cinnamon - about 70 g.
Making dough
The basis for French buns is done in exactly the same way as for the above pie. Sugar is dissolved in warm milk, and then a beaten egg and granulated yeast are added. Next, the resulting mass is poured into the sifted flour, which is pre-mixed with sugar. After kneading the base, it should be left warm for exactly 50 minutes. After the specified time, soft cooking oil is additionally added to the dough.
How to shape and bake?
To make delicious, you should roll out the pastry into a not very thin layer, and then sprinkle it with chopped cinnamon. Next, the base must be rolled into a roll and cut into pieces 7-8 centimeters thick. They should be placed on a greased baking sheet and then placed in the oven. Bake french buns recommended for 47-54 minutes.
Serve right to the table
After the cinnamon rolls are baked, take them out of the oven and brush the top with melted chocolate (if desired). They should be served at the table with some hot drink (coffee, tea or cocoa). Enjoy your meal!
France is really deservedly famous for its gourmet cuisine, in which all kinds of desserts occupy a separate place of honor. These delicacies simply melt in your mouth, and no celebration can do without them. Many sweets, such as the well-known eclairs, creme brulee, soufflé, are known all over the world. And what else can please the sweet tooth of French cuisine?
Meringue, meringue - Meringue
The name is translated from French as “kiss”, and indeed, this light and airy dessert of baked proteins whipped with added sugar is so tender that it resembles a light touch of the lips of a loved one.
Meringue can be served as an independent dish, or used as decorations for other confectionery. The method of preparation also differs, for example, an Italian dessert is cooked on boiling sweet sugar syrup, and the Swiss version is supposed to be whipped over a water bath. As a rule, the finished meringue should be dry and crispy. Usually the sweetness is white, if no additional additives and dyes were used during preparation.
blancmange
This dessert looks like a sweet jelly made from ordinary cow's or almond milk, served cold. Desserts usually include rice flour or starch, as well as spices and sugar. Sometimes additives are used - candied fruit, fruits, nuts. The exact history of the origin of blancmange is unknown, but it is assumed that the appearance of the dessert dates from the early Middle Ages, around the end of the 12th century. 
If you translate the name from French, then literally it means - white food. Indeed, a dessert created with milk is usually white.
mousse
The traditional French mousse is considered an important dish of the national cuisine and was a must-have at every royal meal. To create a dessert, you need a base that will create aroma and taste - it can be, for example, berry juice, fruit puree, chocolate. 
Then add ingredients that contribute to the appearance of foam - proteins, gelatin, agar. To enhance the sweetness, honey, sugar or molasses can be added to the composition. At the end, the mousse is decorated with sprinkles, berries, whipped cream.
Grillage
Roasting is translated from French as “roasting”, this is the way this dessert is prepared, these are roasted nuts with sugar. 
The progenitor of roasting is oriental halva. The dessert itself is of two types, the first - soft, in addition to the base, may include the addition of fruits and pieces of crushed nuts, and caramel or hard grillage - these are individual nuts that are poured with melted sugar and later it hardens. Interestingly, although France is considered the birthplace of this dessert, but the most a large number of grillage and grilled products are produced in Russia.
Calissons - Calisson
This traditional dessert is made from almond mass with a variety of additives. The top is covered with white glaze and has the shape of a rhombus. According to the legend about the origin of calissons, one day the king planned to marry a modest and pious girl, but she was so serious that even the wedding celebration did not make her smile.
She was offered to try an almond dessert, after which she finally smiled and asked her husband what these wonderful sweets were called. From an excess of feelings, the king exclaimed - these are kisses! In French, it sounded like "ce sont des calins", from this phrase the name of the dessert came.
Canele - Canele
Soft tender dough This dessert is flavored with vanilla and rum, and topped with a crisp caramel crust. The shape of the dessert resembles a small cylinder, about 5 cm in height. The authors of the recipe are nuns from the monastery of the Annunciation.
In addition, the dessert has a rich past, it even caused a historical conflict between confectioners and canoliers - artisans who were engaged only in the production of canele.
Clafoutis - Clafoutis
Dessert resembles a combination of casserole and pie at the same time. Various fruits are first placed in a baking dish, and then they are evenly poured with egg-based sweet dough and baked in the oven. Classic variant dessert - cherry, and cherries were taken with pits.
It was believed that this way the juice is better preserved in the berry, and the dessert has a slightly bitter aroma of almonds. However, they are currently using canned cherries pitted, as well as peaches, apples, pears, which are cut into small pieces the size of a cherry.
Creme brulee
This dessert is prepared from yolks, cream and sugar, mixed with milk, and then baked, resulting in an appetizing and crispy caramel crust on the surface. It is supposed to be served chilled. It is noteworthy that there are still disputes about the true origin of creme brulee. 
The French attribute the authorship of the recipe to the chef Francois Messialo, but the British are sure that it was they who first made creme brulee at Trinity College. Which of the two nations is right is not yet clear, but both equally love this dessert, and it is very popular in the world.
Croquembouche - Croquembouche
Looks like a cone, consisting of stuffed profiteroles, holds them together sweet sauce or caramel. From above, croquembush is usually decorated in every possible way - with almonds, fruits, caramel. Counts festive dish, which is served at Christmas, wedding or christening. 
The traditional French dessert is so popular that references to it can be found in many TV shows, both foreign and Russian, and even in Japanese animated cartoons. The name of the dessert translates as “crispy in the mouth”, and indeed, the caramel crust is sweet and crunchy.
Madeleine - Madeleine
These are biscuits made in the form of sea shells. In addition to the usual ingredients, a little rum is added to the dough. The cookies are sweet and crumbly. According to legend, one day the cook royal kitchen fell ill, but the guests demanded dessert. One of the maids prepared simple shell biscuits, which suddenly made a splash, and their recipe was scattered throughout the kitchens of Paris. 
The cookies were named after that maid - Madeleine. These sweets became even more famous due to the fact that they were mentioned by M. Proust in his world-famous novel, in one of the important plot scenes. One of the philosophers who studied the work of Proust also paid attention to the role of these cookies in the plot.
Macaron - Macaron
They said about this dessert that you can’t eat it, because once you start, it’s impossible to stop. Indeed, this cookie made from proteins, sugar and almonds with a layer of cream has unforgettable taste. Pasta has a crispy crust on top, and a tender and soft part inside. 
The dessert is very popular all over the world, modern chefs have already invented about 500 variations of pasta with a variety of, sometimes, exotic flavors and it seems they are not going to stop there.
Parfait - Parfait
Name delicate dessert parfait translates as "impeccable". A treat of whipped cream with sugar and vanilla really has exquisite taste and rightfully occupies a place among the best desserts French cuisine. 
To give it a certain flavor, berries or fruits, chocolate, coffee, cocoa are added to the composition. Interestingly, in addition to sweet options for parfait, there are also recipes with vegetables or liver, but in any case, the dish remains lush and tender, reminiscent of mousse in consistency.
Profiteroles – Profiterole
Small cakes from choux pastry usually have a creamy filling and can be served as a separate dessert or as part of a confectionery product, such as croquembush. There are also unsweetened versions of profiteroles, which are usually served with soups. The name itself can be translated as "a small valuable acquisition." 
And, true, despite their small size - no more than 4 cm in diameter, profiteroles are very much appreciated all over the world solely due to their excellent taste.
Petit four - Petits fours
In fact, this is not one dessert, but an assortment of tiny cakes. They are usually prepared from the same dough, but they use different fillers and additives, and they also differ in their shape. Petit four appeared in the Middle Ages, when the stoves were huge, warmed up for a long time, which required a lot of firewood, and slowly cooled down. 
To use this rationally, they came up with tiny cakes that quickly baked in a cooling oven and did not require re-ignition.
Christmas log - Bûche de Noël
This Christmas cake is usually baked in the form of a log and belongs to a type of roll, which is why the cut of the cake roughly resembles a saw cut of a tree trunk and its rings. The dough for such a cake is taken biscuit, and the finished delicacy is decorated with white powdered sugar, which in this case symbolizes snow, and small figures of mushrooms - they can be made from marzipan. 
The shape of this cake originates from pagan traditions, when a log was supposed to be burned in the fireplace on the winter holiday of Yule, which fell around Christmas time. This symbolized the increase in the length of the day, and the arrival of the daylight season.
Savarin - Savarin
In appearance, the savarin resembles a large ring-shaped cake soaked in syrup. The cake can also be covered with jam, soaked in wine or rum, decorated with icing and stuffed with fruit, as well as other cooking variations.
This dessert was invented in comparison with others recently - in the 19th century, by the Julien brothers and was considered at that time the best type of confectionery dough. They named their creation in honor of the famous culinary critic, writer and gourmet - J. Brillat-Savorin.
Soufflé
Air tender soufflé is a dish for true gourmets. Its base is egg yolks, where various ingredients can be added, and then whipped whites. The main mixture is usually made with the addition of cottage cheese, chocolate or lemon - these are the components that give the souffle its exquisite taste.
And whipped proteins create air lightness. Soufflé can be not only a sweet dish, but also mushroom or meat, if prepared on the basis of bechamel sauce. Many people like this dish, and according to legend, the French king Louis XI demanded soufflé for breakfast every morning.
Tarte Tatin - Tarte Tatin
The easiest way to describe this dessert is as a "pie inside out". For its preparation, apples are separately fried in oil with sugar before baking. As for the origin of the pie, there are two versions - according to one, when cooking, they put apples in caramel into the mold, but they forgot to put the dough and, as a result, it ended up on top. Someone claims that the confectioner simply dropped the finished cake, and then collected it as best she could.
Initially, this dessert appeared in the hotel of the sisters Tatin, and then the recipe went to other restaurants, getting different variations along the way, when other fruits or even vegetables were used instead of the filling.
Shodo - Chaudeau
The name of this dessert means - warm water, it is made in a water bath. Contains yolks, grape wine and powdered sugar. All components are thoroughly whipped into foam until it hardens and compacts. It is important that shodo should not be brought to a boil.
Other wines can be used in place of wine alcoholic drinks, which significantly changes the taste of the dessert. The dish is considered festive, usually in France it was prepared by brides for a wedding and solemnly presented to their grooms.
eclairUsually an eclair is an oblong sweet choux pastry cake with a creamy filling inside. On top, it can be decorated with sprinkles or icing. The creator of the eclair is called M. Karem, but the cake was mentioned before, in English-language literature of the late nineteenth century.
In Germany, eclairs have funny names such as love bone or hare's foot. And in translation from French, the word eclair itself means - lightning, flash, it is probably named so due to the fact that the dessert is prepared very quickly, practically, at lightning speed.
All these delicacies form the basis of French dessert cuisine. Every self-respecting gourmet should definitely try such sweets, it is simply impossible not to appreciate them, such desserts will bring real taste pleasure.
Updated: 12/29/2017Easy French Cherry Clafoutis Recipe
Clafoutis is one of the oldest French desserts. At the heart of pancake dough, at the bottom of the form are berries that are poured with dough, traditionally this berry is cherry, but others can be used)
Ingredients:
3-4 cups cherries
- 3 eggs
- 100 gr flour
- 200 gr milk
- a pinch of salt
- sugar - 80 gr + tablespoon
- powdered sugar for sprinkling
Cooking method:
1. Peel the cherries, mix with one tablespoon of sugar.
2. Beat eggs with the remaining sugar, add salt, milk. Continuing to beat, add flour. Mix until the dough becomes homogeneous.
3. Lubricate the baking dish with oil, put the cherry in it, pour the dough. Bake the clafoutis at 180 degrees for 40 minutes, sprinkle with powdered sugar when serving. The cherry clafoutis is ready.
Everything is very simple and delicious)
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Recipe.
500g flour.
2 eggs.
75g butter.
160g warm milk.
60g sugar
1 teaspoon salt
vanilla.
Filling.
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Exquisite pastries-buns in the form of a rosebud.
Recipe.
500g flour.
2 eggs.
75g butter.
160g warm milk.
5g quick yeast (in original recipe one package of fast dry yeast is listed, although I strongly recommend taking half a serving of yeast and fermenting the dough longer)
60g sugar
1 teaspoon salt
lemon zest (optional)
vanilla.
Filling.
Here boiled cranberries with sugar, spices and a spoonful of starch.
The French recommend chocolate pudding or chocolate chips
Knead the dough from the indicated ingredients. You need to knead for a long time, about 15 minutes. The dough will first
it looks like thick oatmeal, from which it was very necessary to splash more warm milk .. but no need to rush. After some time, the dough became more elastic and soft, but elastic. For the French, the dough is fermented for 1.30 minutes ... for me it rose longer and rose 5 times. Ready dough very pliable in work, does not stick to hands, does not require additional flour when molding products...
Divide the dough into portions, form circles (I have 80g per serving), let it lie down for 10 minutes, then roll each portion of the dough into a cake and form a rosebud .. see step-by-step photos on the French website. Then grease with an egg (I also sprinkled with sugar) and bake at T 170C for about 20 minutes. It is best to bake these buns by laying them in a mold with sides, trying to stack them so that they touch each other a little. And if you want to bake individual portions of buns, then it is best to put it in a mold .. for example, a mold for small cupcakes. If this is not done, then the bun will grow during baking and the petals may disperse ..
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Exquisite pastries-buns in the form of a rosebud.
Recipe.
500g flour.
2 eggs.
75g butter.
160g warm milk.
5g fast yeast (the original recipe calls for one packet of fast dry yeast, although I strongly recommend using half the yeast and fermenting the dough longer)
60g sugar
1 teaspoon salt
lemon zest (optional)
vanilla.
Filling.
Here boiled cranberries with sugar, spices and a spoonful of starch.
The French recommend chocolate pudding or chocolate chips.
Knead the dough from the indicated ingredients. You need to knead for a long time, about 15 minutes. The dough will first
it looks like thick oatmeal, from which it was very necessary to splash more warm milk .. but no need to rush. After some time, the dough became more elastic and soft, but elastic. For the French, the dough is fermented for 1.30 minutes ... for me it rose longer and rose 5 times. The finished dough is very pliable in work, does not stick to hands, does not require additional flour when forming products...
Divide the dough into portions, form circles (I have 80g per serving), let it lie down for 10 minutes, then roll each portion of the dough into a cake and form a rosebud .. see step-by-step photos on the French website. Then grease with an egg (I also sprinkled with sugar) and bake at T 170C for about 20 minutes. It is best to bake these buns by laying them in a mold with sides, trying to stack them so that they touch each other a little. And if you want to bake individual portions of buns, then it is best to put it in a mold .. for example, a mold for small cupcakes. If this is not done, then the bun will grow during baking and the petals may disperse ..
Sour cream rolls.
Cooking time: 35 min.
Servings: 4
Dish difficulty: #d3_of_5
Similar recipes: #preparing_pastries #from_sour cream
You will need:
200g butter
200g sour cream
2 eggs
90g sugar
½ tsp salt
5g baking powder
300g flour
How to cook:
1. Melt the butter, cool a little. Beat eggs with sugar and add to butter. Add sour cream to it. Sift flour and combine with salt and baking powder.
2. Gradually add flour to the egg-sour cream mixture.
3. Knead soft plastic dough. You may need a little more flour than the recipe calls for.
4. We roll up small flagella from the dough, and form small balls out of them. We spread the rolls on a baking sheet greased with butter.
5. Bake in an oven preheated to 180 degrees for about 15 minutes until lightly browned. Serve warm with tea or milk.
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Cottage cheese pumpkin casserole
Compound:
1 cup= 250 ml
600 g cottage cheese
250 g sour cream
3-4 eggs
1/2 st. Sahara
2 tbsp. finely grated pumpkin
2 teaspoons vanilla sugar
4 tbsp potato starch
Cooking:
1. Beat eggs with sugar, add cottage cheese - beat, add sour cream - beat, add vanilla sugar and starch - beat, add pumpkin - mix thoroughly.
2. Lubricate the multicooker bowl with oil, set the "Baking" mode for 1 hour.
3. Allow the casserole to cool slightly in the slow cooker with the lid closed, then remove the bowl and leave it on the kitchen table for 30 minutes. Invert the bowl of casserole onto a large plate.
The casserole can be eaten both warm and cold.
My comments:
I use low-fat cottage cheese in a pack, in small grains, I did it with rustic cottage cheese, it’s also delicious. Recently, I have been making casseroles from cottage cheese "with a cow", produced in the village of Vorobi, Kaluga region, I bought it out of hopelessness in a local general store, now I cook casseroles only with it, it turns out unusually tender and airy.
I cook this casserole in a slow cooker in the Bake mode for 1 hour on one side, then leave it for 20 minutes with the lid closed, then with the help of acrobatic skill of two plates I turn it over to the other side and bake for another 20 minutes to brown the second side.
You can, of course, cook the casserole in the oven. Bake for 50-60 minutes at 180 degrees. Leave for 20 minutes in a baking dish on the table, then carefully remove.
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Secrets for test 1.
1. Always add diluted potato starch- rolls and pies will be lush and soft even the next day.
Main condition delicious pies- lush, well-risen dough: the flour for the dough must be sifted: foreign impurities are removed from it, and it is enriched with atmospheric oxygen
2. In any dough (except for dumplings, puff, custard, shortbread), that is, dough for pies, pancakes, bread, pancakes - always add “zhmenu” (about a tablespoon with a slide) semolina to half a liter of liquid. The nuns taught: “Earlier, the highest quality bread was cooked from grains. It did not dry out for a long time and was lush. Now there is no grain. Now add the semolina menu and there will always be good pastries." This is such invaluable advice.
3. Add to the dough, in addition to milk, half a glass of mineral water. Dilute a teaspoon of soda in half a glass of water and lightly extinguish it citric acid or vinegar.
Baking really turns out great. Even the rest of the next day is fluffy.
4. There should be no draft in the room where the dough is cut: it contributes to the formation of a very dense crust on the pie.
5. When kneading yeast dough all food should be warm or at room temperature, food from the refrigerator slows down the rise of the dough
6. For yeast products, the liquid should always be heated to 30-35ºС, since yeast fungi lose their activity in a liquid that has a lower or higher temperature.
7. When you knead the dough, your hands should be dry.
8. Before putting the products in the oven, they are allowed to come up for 15-20 minutes. Let the dough rest completely before baking. With incomplete proofing, it rises poorly and the pies do not bake for a long time.
9. Bake pies on a baking sheet over medium heat so that the filling does not dry out.
10. It is best to add unmelted butter to the dough (yeast and fresh-baked), as melted butter worsens the structure of the dough.
11. Pies cooked in milk are more tasty and fragrant, the crust after baking is shiny with a beautiful color.
12. Yeast for dough should be fresh, with a pleasant alcoholic smell. Check yeast beforehand. To do this, prepare a small portion of dough and sprinkle with a layer of flour. If no cracks appear after 30 minutes, the quality of the yeast is poor.
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Panukakku (Finnish pancakes)
Delicious Finnish pastries Panukakku are sure to please any sweet tooth, especially when served with berries, powdered sugar, syrup or other smooth topping.
Ingredients:
Butter 30 g
Chicken egg 6 pcs.
Milk 180 ml
Flour 60 g
Sugar 1 tbsp. l.
Salt 0.2 tsp
Vanilla extract 1 tsp
Berries to taste
Preheat oven to 190C.
Place the butter in a cast iron skillet and place in the oven to melt.
Crack the eggs into a bowl and beat until fluffy.
Add milk, flour, sugar, salt and vanilla and beat until a thick cream.
Remove butter from oven and pour into egg mixture.
Bake in the oven for 20-25 minutes. Check readiness with a toothpick.
The baked goods will be golden and slightly crisp around the edges and will rise. When you take the cake out of the oven, it will settle a little.
Remove from skillet to a plate.
Slice and serve immediately with powdered sugar and berries or other sweet topping.
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"Apple Clafoutis"
Ingredients
Servings: 12
1.5 kg apples - peeled, cored and cut into slices
2 cups of flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp salt
2 eggs, beaten
1 glass of vegetable oil
1 tsp ground cinnamon
Cooking method
Preparation: 20 min | Preparation: 45 min
1.
Preheat oven to 180C. Lightly oil a rectangular baking dish.
2.
Arrange the sliced apples in a baking dish. In a small bowl, mix flour, sugar, baking powder and salt. Add eggs and butter; spread the dough over the apples. Sprinkle with cinnamon.
3.
Bake in preheated oven for 40 to 45 minutes, or until filling is puffy and browned.
Apple pie recipe. In French, clafoutis. Sliced apples are laid down in layers, everything is poured with dough on top.
CHOCOLATE FOUNTAIN
Ingredients for 3 servings:
Dark chocolate 100 g,
butter 30 g,
chicken eggs 2 pcs.,
flour 2 tbsp. l.,
cocoa 2 tsp,
powdered sugar 50 g,
baking powder 5 g.
salt 1 pinch,
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CHOCOLATE FOUNTAIN
Fondant au chocolat - French melting chocolate dessert
Fondant is the brother of the muffin (or cupcake, if you're used to it). Some sources say that it turned out to be pouring due to the boss's mistake, chocolate muffin simply not baked, and the guests were served with a liquid center. The resourceful French got out, and so it appeared in french cuisine new dessert.
Yes, and the best part is the cooking time. 15 minutes prep and 7 minutes in the oven, a record for a dessert.
Cooking time: 15 minutes prep, 7 minutes baking
Ingredients for 3 servings:
Dark chocolate 100 g,
butter 30 g,
chicken eggs 2 pcs.,
flour 2 tbsp. l.,
cocoa 2 tsp,
powdered sugar 50 g,
baking powder 5 g.
salt 1 pinch
chocolate hazelnut spread 1 tbsp. l.
Recipe: Melt chocolate, butter and chocolate-orch paste in a water bath.
Whisk eggs with powdered sugar.
Add flour, baking powder, salt and cocoa. We mix.
We introduce the beaten eggs into the melted chocolate mass. Mix well.
Grease the baking dish with butter. We fill them 2/3 with the resulting mass and put them in an oven preheated to 200 ° C.
Bake for 7 minutes. In 7 minutes you will get a fairly liquid center, if you overdo it, it will look like a cupcake.
Especially tasty to serve chocolate fondant with a scoop of ice cream.
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CHOCOLATE FOUNTAIN
Fondant au chocolat - French melting chocolate dessert
Fondant is the brother of the muffin (or cupcake, if you're used to it). Some sources say that it turned out to be pouring due to the chef's mistake, the chocolate cake simply did not bake through, and the guests were served with a liquid center. The resourceful French got out, and a new dessert appeared in French cuisine.
Yes, and the best part is the cooking time. 15 minutes prep and 7 minutes in the oven, a record for a dessert.
Cooking time: 15 minutes prep, 7 minutes baking
Ingredients for 3 servings:
Dark chocolate 100 g,
butter 30 g,
chicken eggs 2 pcs.,
flour 2 tbsp. l.,
cocoa 2 tsp,
powdered sugar 50 g,
baking powder 5 g.
salt 1 pinch,
chocolate hazelnut spread 1 tbsp. l.
Recipe: Chocolate, butter and chocolate hazelnut paste melt in a water bath.
Whisk eggs with powdered sugar.
Add flour, baking powder, salt and cocoa. We mix.
We introduce the beaten eggs into the melted chocolate mass. Mix well.
Grease the baking dish with butter. We fill them 2/3 with the resulting mass and put them in an oven preheated to 200 ° C.
Bake for 7 minutes. In 7 minutes you will get a fairly liquid center, if you overdo it, it will look like a cupcake.
It is especially delicious to serve chocolate fondant with a scoop of ice cream.
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Rising and baking yeast dough in milk!
This method is interesting for raising and baking yeast dough in milk. The baked goods are amazing. Who has not tried, be sure to try.
1. We make any sweet dough. Everything is as usual: we make rolls, pies, rolls, etc. Spread on a sheet with a high side. On a sheet of paper, who is too lazy to wash the sheet later, only the sides should match the height of the sides of the form, otherwise milk leaks under the paper during baking.
2. Fill with WARM SWEET MILK or cream. In milk, you can add a spoonful of sour cream. At half the height of the buns (about 1 cm, because the buns are about 2 cm high), pour directly over the buns. It is not necessary to grease with an egg. Pour pigtails and grease with the same milk.
3. Cover with a film (or a glass sheet from the oven) and put in a warm place. For example, we put it on the stove, and the oven at this time is already turned on by 100 degrees.
4. Before baking, the rolls should grow 2.5 times, and the milk should be partially absorbed.
We put in the oven, the temperature is 200 degrees. Milk starts to boil almost immediately. Until the milk boils away, the rolls remain pale and continue to rise. Do not be afraid of the smell of burnt milk, rolls do not burn!!!
But as soon as the milk has boiled away, in just 5 minutes the rolls are reddened and can be pulled out.
When pressed, baking restores its shape by 100%, while the dough is tender and airy.
P.S. It is interesting that with cream there are no wet corners and it was tastier. So that you can pour and cream.
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Rapid shortbread dough in vegetable oil.
Yes Yes. This is very good and fast food dough in vegetable oil. Suitable for different pastries. Try it, you won't regret it. Highly delicious pastries it turns out.
Required:
4 cups - flour
2 pcs-eggs
1 glass - vegetable oil
1 cup of sugar
1/2 st - kefir or yogurt (can be without it)
0.5 tsp - soda slaked with vinegar.
Grind the flour with vegetable oil into crumbs.
Add eggs, sugar, kefir, soda and knead a stiff dough.
You can bake. Suitable for nuts, cookies, and also very good for an anthill cake. Very fast and convenient.
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Meringue: A Dessert Out of Air The History of Meringue (Kiss)
Meringue, or meringue, is the lightest, most delicate and romantic dessert. Slightly crunchy, but melting in your mouth… Pure bliss. As befits a dish with such a name, the history of its origin is shrouded not in one, but in a whole tangle of legends.
There are three versions of the birth of the dessert that conquered everyone - from French monarchs to Soviet children. The first tells about the extravagant Swiss confectioner Gasparini, a native of the city of Meiringen. Once, not knowing where to put the unclaimed proteins, he simply whipped them with sugar into a strong foam and baked. Since then, he has not had any extra proteins left. By the way, the origin of the second name of meringue, meringue, is associated with the name of this city.
The second legend tells about the resourceful French chef Francois Massialo, in support of this version they even provide documentary evidence: a book where the author described the recipe. And the third story sends us to Poland to the cook of King Stanislav I Leshchinsky. Allegedly, it was he who invented the recipe for magical pastries, and then shared it with French gourmets. 
french bread
For 750 g:
french bread
For 750 g:
260 ml water (27°C)
1.5 tbsp vegetable oil
1.5 tsp salt
450 g flour of the first grade
1 tsp dry yeast
Add the ingredients to the bread machine baking dish.
Press the menu button and select a cooking mode.
Select the weight according to the recipe.
Choose a crust color (optional).
Press the start button.
Good luck and bon appetit!
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Flonyard with applesWe invite you to travel to France for a while and get acquainted with a delicate French dessert () Flonyard with applesWe invite you to travel to France for a while and get acquainted with the delicate French dessert Flognarde. It is prepared very simply and quickly. Ingredients Sugar - 100 g sweet pastries Flonyard with apples: a recipe for how to cook Let's start by heating the milk, but we will not bring it to a boil. Next, in a deep plate or pan with a mixer, beat the eggs into a strong foam. Then, without stopping whisking, add sugar, flour and vegetable oil. Now in small portions Add milk to the dough, stirring constantly. English cuisine. English cuisine. Eccles Cake is popularly nicknamed "dead fly pie" because of the currants that can be seen under a thin layer of dough. In fact, we are talking about one of the oldest species sweet pastries In Great Britain. The recipe for the pie has been known since at least the middle of the 18th century. It is not known who invented their recipe, but it is believed that James Birch was the first person to start selling puffs commercially. He traded them in his shop at the junction of Vikeridge Road and St. Mary's Road (now Church Street) from 1793. The recipe first appeared in one of the first cookbooks, and a few years later - in the bakery of James Birch on one of the central streets of the town of Eccles in the suburbs of Manchester. Due to the impressive age of the pie, today it is very difficult to find out which of its recipes is original. The fact is that over several centuries the baking process itself has undergone many changes: starting with the fact that dry yeast or baking powder that raises the dough in an hour, and ending with the quality of various ingredients, have become quite widely used. In addition, French brandy is needed for preparation ... But the process itself is very simple.
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The most famous French desserts: history, recipes and cooking secrets.
It is well known that French cuisine is famous for its abundance of sweet dishes, the recipes of which have been created and improved over the centuries. Souffle, croissants, profiteroles, charlotte, brioche, shodo, blancmange, clafoutis, millefeuille, meringue, creme brulee, brioche buns, Tarte Tatin - this is just a small part of the famous French sweets.
First chocolate desserts appeared in France in the Middle Ages. Since then, it is this country that dictates the fashion for sweet delicacies to the whole world. France is a real paradise for the sweet tooth. In confectionery, the eyes simply run up from the abundance of goodies. In every cafe, restaurant and shop you can see a huge assortment of sweets.
To enjoy the taste of French desserts, it is not necessary to go to a patisserie. You can cook them at home, from available products, without having any special skills.
We will share with you the recipes of the most famous French desserts - we will tell you how to cook clafoutis, croissants, truffles, creme brulee, parfait, profiteroles, millefeuille and pasta cake, get acquainted with their history and cooking secrets. And let's start with perhaps the most popular French pastry ... with croissants!
Croissants are the sweet symbol of France
Without these puff pastry buns, a French breakfast is simply unthinkable. They are traditionally served with coffee or hot chocolate. True, crescent-shaped bagels, which have long become a delicious symbol of France, were not invented by the French at all. This is an invention of the Viennese bakers, according to.
The recipe for croissants was brought to France by Marie Antoinette of Austria. Viennese bagels were first baked in a cafe on rue de Richelieu: in 1839 an Austrian bakery was opened there.
The combination of a golden crispy crust with a tender, melt-in-your-mouth filling - chocolate, cheese, berry jam, butter cream ... such a dessert is unlikely to leave anyone indifferent.
Recipe: Chocolate Filled Croissants
You will need: for the dough - 300 g butter, 200 ml milk, 4 g salt, 50 g cornstarch, 2 raw yolks, 10 g dry yeast, 50 g sugar, 500 g wheat flour. For the filling: 10 g butter, 10 ml heavy heavy cream, 50 g dark chocolate. For lubrication: 20 ml milk, 10 g sugar.
Dissolve yeast in warm water and let stand 10 minutes. Sift flour together with starch into a bowl, add sugar, salt, yolks, milk, 50 g of melted butter and then yeast mass. Mix everything well. Knead the dough for 8-10 minutes until it becomes elastic. Roll the dough into a ball, wrap cling film and refrigerate for 4 hours. Wrap 250 g of cold butter in cling film and beat well with a rolling pin. Then add 40 g of flour to the butter, put it on parchment paper, forming a square with a rolling pin, and refrigerate for at least 50 minutes. Take the dough out of the refrigerator, make a cross cut in the middle, stretch the dough into a square and roll it into a layer, put cold butter in the middle, wrap the dough around the butter and pinch the edges of the seam. From above, press with a rolling pin, turn the layer over and repeat the procedure. Roll out the dough in the shape of a rectangle. It is important to remember in which plane you roll it out, and the tails without oil must be cut off on both sides. Fold the dough into 3 layers, wrap with cling film and put in the refrigerator for 50 minutes. Then form the dough into a rectangle again (roll in the same plane!), roll into 3 layers and let rest in the refrigerator for an hour. Repeat all these steps 4 times, after which it is advisable to leave the dough in the refrigerator overnight. In the morning you need to roll it thinly, divide it into strips, and cut long triangles out of them. For the filling, mix melted chocolate (already cooled), softened butter and cream. On the triangles, make small cuts (about 1 cm long), put the stuffing over the cuts on each and roll into a bagel (in the form of a crescent). Finished goods Place on a baking sheet lined with baking paper and oiled, cover with cling film and let rise 40 minutes. After this time, grease the bagels with milk mixed with sugar and put in an oven preheated to 180 ° for 20-25 minutes.
Clafoutis - in the tradition of the French village
This dessert at the same time resembles a pie, sweet casserole and stuffed pancakes. Easy to prepare and at the same time refined, it is ideal for romantic dinners.
Clafoutis is from the province of Limousin. This is a typical rustic dish. Its name comes from the word "fill": in classic recipe only cherry is added to the pie. But you can cook this dessert with other fillings - from plums and blueberries to pears and apricots. We'll bake clafoutis with raspberries.
Recipe: Raspberry Clafoutis
You will need: 500 g of raspberries, 100 g of flour, a pinch of salt, 2 cups of milk, 5 tablespoons of sugar, 1 tablespoon of melted butter for dough and 1 tablespoon of butter for greasing the mold, 4 eggs, 200 g of ice cream.
Preheat the oven to 200°. Pour the berries with half the sugar (2.5 tablespoons). Sift the flour into a deep bowl, add the remaining granulated sugar and a pinch of salt. In another bowl, beat the eggs, pour milk and melted butter into them. Add the resulting mixture to the flour, mix until smooth and leave, covered with a towel, for 25-30 minutes at room temperature. Lubricate the form with butter. Drain the excess juice from the raspberries and place the berries on the bottom of the mold. Pour the raspberries with dough and put in a hot oven for 20 minutes. Then lower the temperature to 180° and cook the cake for about 20 more minutes until golden brown. Serve the clafoutis with a scoop of ice cream. And if this delicacy is not at hand, read our article,. It will turn out much tastier, and most importantly, more useful than store-bought.
Chocolate truffles - royal treat
According to legend, this French dessert was first prepared at the end of the 19th century in the town of Chambéry, in the southern Alps. On the eve of the New Year, a chocolatier named Louis Dufour faced a catastrophic shortage of cocoa. He decided to replace it with what was at hand - delicate cream and fragrant vanilla. This is how ganache, the basis of the famous truffle, was invented.
Today, this delicious dessert, distinguished by its unusually delicate taste, is considered one of the most exquisite in the chocolate world. It is prepared exclusively by hand and only from the highest quality chocolate: first it is melted in a water bath, and then combined with cream.
The shape of the classic truffle is similar to the mushroom of the same name. True, quite unusual variations of it are often found - in the form of a dome, halves quail egg and etc.
Recipe: Chocolate Truffles
You will need: 50 g of softened butter + 0.5 teaspoon for dipping, 150 g of dark chocolate + 50 g for dipping, 2 tablespoons of rum or brandy, 150 g of cream with a fat content of 35%, 1 tablespoon of cocoa powder, 2 tablespoons tablespoons crushed unsalted nuts.
Break the chocolate into pieces and grind into flour with a blender. Chocolate must be taken real, bitter black, with a grated cocoa content of at least 60%. Pour the cream into a saucepan, add butter and alcohol if desired. Stirring constantly, heat the mixture in a water bath, and when it boils, immediately remove the saucepan from the heat. While whisking, slowly pour the hot cream mixture into the chocolate chips, beat well, pour into a bowl and let cool, covered with cling film. It is advisable to send the chocolate mixture (after it has cooled) to the refrigerator for a couple of hours (you can overnight). Sieve the cocoa powder onto a flat dish. Divide the chilled chocolate mass into 3 parts. From the first third, roll up balls (the size of a walnut), roll them in cocoa, put them on a flat dish or in special paper candy molds (it will be more beautiful) and immediately put them in the refrigerator. From the second third of the chocolate mass, form balls in the same way. Melt 50 g of chocolate in a water bath with 50 g of butter. Drop the balls one by one into hot chocolate immediately place on a flat plate and refrigerate. Roll the third portion of the chocolate mixture into balls and roll them in the nut crumbs. Put them in the fridge, let them cool and enjoy!
Creme brulee - a dessert made from "burned cream"
Gentle butter cream melt-in-your-mouth crunchy caramel crust, which is obtained from “burnt cream”, a delicate aroma of natural vanilla ...
This divine dessert is one of the oldest in French cuisine and one of the most famous. It was first mentioned at the end of the 17th century, in an old cookbook. According to one version, creme brulee was invented by the French chef Francois Messialo specifically for the Duke of Orleans. Other sources attribute its authorship to the British: allegedly, creme brulee was first prepared in one of the colleges of Cambridge in the same 17th century. There is another version, according to which Spain is the birthplace of creme brulee: one of the traditional desserts of Catalan cuisine is prepared in the same way as creme brulee, only milk is used instead of cream.
Recipe: Classic Creme Brulee
You will need: 8 yolks, 2 cups of cream with a fat content of at least 30%, 1 coffee spoon of vanilla sugar or 1 teaspoon of vanilla extract, 0.3 cups of granulated sugar or powdered sugar, 3 tablespoons of coarse sugar for caramel crust.
Preheat the oven to 160°C. Beat the yolks with a whisk with granulated sugar until a light mass is obtained and sugar is completely dissolved, add cream, vanilla and mix the mixture well. Fill a baking sheet 1/3 full with water. Pour the finished cream into molds, carefully place them on a baking sheet and place in a hot oven for 50-55 minutes - you need to wait until the edges of the dessert harden, but the middle remains liquid. Remove the baking sheet from the oven and wait for the creme brulee to cool (right in the baking sheet). Before serving, sprinkle each serving with coarse sugar and place in the oven with top heat for 2-3 minutes.
Parfait is not a dessert, but perfection itself
In its composition, this dessert resembles blancmange, and its name is translated from French as “impeccable, beautiful”. Parfait is prepared from very cold cream - they are thoroughly whipped, combined with an egg-milk mixture, and seasonal fruits and berries, cocoa, chocolate, vanilla, coffee, nuts, cookies and other products are added to the resulting cream.
In Russia, this famous dessert, which looks like a frozen mousse, first appeared on royal table. As you know, Alexandra and Maria, daughters of Alexander II, were incorrigible sweet tooth. Especially for them, by order of Empress Maria Alexandrovna, the court chefs invented a light and very healthy orange parfait rich in vitamin C. And we will learn how to make coffee parfaits.
Recipe: Coffee Parfait
You will need: 4 yolks, 280 g of heavy cream, 100 g of milk, 16 g of natural coffee, 2 tablespoons of sugar. For decoration - berries, fruits, caramel or chocolate.
Add coffee to milk, put on fire, boil and let the mixture cool. Rub the yolks with sugar, in a thin stream, stirring constantly, pour in the cooled coffee milk, put on a small fire and cook until thickened. Remove the saucepan from the stove, let the milk-egg mixture cool. Whip the cream well and fold into the cooled mixture. Pour the finished dessert into bowls and send to the freezer. Serve with nuts, berries, fruit, caramel or chocolate.
Profiteroles - "dessert-reward"
These miniature custard tarts are the direct descendants of the famous French eclairs. Their name promises benefit and benefit: translated from French, the word "profitrole" means "a profitable acquisition, a small reward."
Interestingly, French profiteroles exist not only in the form of a dessert. Tiny hollow balls fill and savory fillings- vegetables, meat, cheese, mushrooms.
Recipe: Buttercream Profiteroles
You will need: for the dough - 100 g of butter, 1 glass of water, 4 eggs, 1 glass of flour, 1 pinch of salt. For cream: 150 g of homemade butter (more than 82% fat), 150 g of natural boiled condensed milk (from whole milk).
Pour water into a saucepan, salt, add butter, put on the stove and bring to a boil. In the resulting mixture, constantly stirring with a wooden spatula, add the sifted flour and turn off the heat. Knead the dough very quickly - it should stick well to the sides of the pan. Let the dough cool down a bit. Then enter the eggs one at a time: beat in one piece, mix well, enter the second egg, mix again and repeat the same with each egg. Line a baking sheet with parchment paper, brush lightly with oil and sprinkle with a little water to help the dough rise. Using a pastry syringe, scoop out the dough onto a baking sheet, forming walnut-sized balls. Leave fairly large gaps between the balls - they will increase at least 2 times. Bake profiteroles for 10 minutes in an oven preheated to 200º, and then lower the heat to 180º and bake until golden brown - another 15-20 minutes (you can not open the oven!). When the profiteroles have cooled, fill them with cream (using a spoon, making cuts with a knife, or a confectionery syringe): beat the softened butter until white and add boiled condensed milk in portions, without stopping beating. Ready-made mini-cakes can be sprinkled with powdered sugar or poured with melted chocolate.
Milfeuille - "yarrow of love"
"Thousand sheets" - this is how the name of this dessert is translated from French. Millefeuille is, in fact, a cake made of airy puff pastry, in which, between several of its layers, a delicate almond cream with fruits and berries is enclosed.
The filling is usually vanilla cream, but the taste of millefeuille can be unsweetened, but salty and spicy. For example, this dish can be prepared with cheese and spinach.
Recipe: Strawberry Millefeuille
You will need: 400 g of fresh strawberries, 250 g of ready-made puff pastry, 2 tablespoons of sugar, 50 g of melted butter, a few mint leaves. For cream: 500 g mascarpone cheese, 400 ml thick natural yogurt, a pinch of vanilla sugar, half a glass of powdered sugar.
Wash strawberries and dry on paper towels. Puff pastry roll out in one direction and cut into 10 equal squares with a knife. Sprinkle each piece of dough with sugar and fry in a pan in ghee until golden brown on both sides. Finished cakes cool on paper towels. For cream, beat mascarpone cheese with yogurt, vanilla and icing sugar with a mixer. Cut strawberries into slices. Set aside a few berries to decorate the cake. Now you can start assembling the “yarrow”: put the first cake on the bottom of a beautiful plate, grease it with cream, put the strawberry pieces, cover with the second cake and repeat the same until the cakes run out. Top the millefeuille with mint and strawberries.
Macaron cookies - a rainbow of colors and flavors
Even the Italians, who have been competing with the French for culinary excellence for centuries, call pasta the most delicious cake in the world. Delicate, melting in your mouth, soft on the inside, with a crispy crust, with a lot of shades, these cookies please with their appearance and unforgettable taste.
Making white pasta almond flour, and sometimes it tastes like cherries, raspberries, black currants, chocolate, coffee, caramel, walnut, sambuca, Sicilian pistachio ... The fillings in this cake can be very diverse, from fruit and berry to flower, creamy chocolate and even exotic. Macarons come in flavors of figs, chestnuts, mint, coconut, rose petals, lily of the valley, violet, green lemon, etc.
Famous in Paris macaroons served at the royal table since 1682. And this traditional French dessert comes from Italy: there, cakes made from almond powder, egg whites, salt and sugar began to be prepared back in the 18th century.
Recipe: Pasta with Berry, Chocolate, Nut and Lemon Fillings
You will need: for cookies - 400 g of powdered sugar (or sugar), 6 egg whites, 250 g of ground almonds, a pinch of salt, 1 drop of dyes of different shades. For the filling: 240 g softened butter, 350 g powdered sugar, 1 tablespoon cream, 1 coffee spoon vanilla sugar, 1 teaspoon cocoa, 1 teaspoon strawberry jam, 1 teaspoon lemon zest, 1 teaspoon ground pistachios.
Separate the whites from the yolks. Beat egg whites until fluffy and add powdered sugar to them in portions. Beat until smooth, then add ground almonds, mix gently and divide the resulting mass into 4 parts. Add a drop of dye to each and mix well. Fill a pastry bag with the resulting dough and place the cookies on a baking sheet covered with baking paper. Try to make cookies the same size. Preheat the oven to 170º. After the cookies have stood for at least half an hour and slightly hardened, send them to the oven. Bake for about a quarter of an hour, and then cool on a baking sheet. For cream, beat butter with powdered sugar (sugar), add cream and vanilla. Ready stuffing divide into 4 equal parts and add different fillers to each: cocoa in the first, jam in the second, ground pistachios in the third, ground pistachios in the fourth lemon peel. When the cookies have cooled, you can start collecting cakes: green cookie layer pistachio cream, pink - strawberry, yellow - lemon and brown - cocoa.
They have always been distinguished by sophistication, beauty and unforgettable taste, because they are the result of many years of culinary experiments by famous confectioners and chefs. Let our recipes of the famous French desserts open you the world of a real culinary fairy tale, in which the main characters are sweet delicacies that will certainly please both adults and little sweet teeth. Enjoy your meal!
Croissant
Croissants have long been a gastronomic symbol of France. They can be stuffed with jam, chocolate, custard. We suggest you bake croissants with almond filling.
Divide the dough into small balls, pinch off a small piece from each ball, roll it up and stick it on top. Place the buns on a parchment-lined baking sheet and let rise for an hour. Preheat the oven to 180-200 degrees. Bake the brioche until golden brown, about 15-20 minutes.
Profiteroles
Profiteroles
Small profiterole buns are made from choux pastry. They are hollow inside, so you can stuff them with anything - sweet cream, ice cream or even salad.
We will need:
- flour - 250 g,
- eggs - 7-8 pcs.,
- water - 200 ml,
- butter - 150 g,
- sugar - 1 tbsp. a spoon,
- salt - 1 pinch,
- cream 33% fat - 300 ml,
- powdered sugar - to taste.
How to cook:
Sift flour, add sugar. Pour water into a heavy-bottomed saucepan, add salt and cut into pieces of butter. Heat the water and oil until the water boils and the oil is melted. Then add all the flour at once, stirring constantly, and brew the dough. Warm the dough over medium heat for another 1-2 minutes, constantly stirring it with a spatula. Remove the pan from the heat and cool the dough until warm. Start mixing the dough with a mixer, driving eggs into it one at a time. Each egg must be well mixed into the dough.
The dough should not be very thick, as the products will need to be deposited through a pastry bag. But also very batter do not do it, otherwise the buns will spread. You can check the dough for readiness like this - draw a groove along the surface of the dough with a spatula. If the edges begin to slowly float, the dough is ready. Transfer the dough to a pastry bag. Grease a baking sheet with oil, place small cakes on a baking sheet at a distance from each other. Bake in a preheated oven at 200 degrees until light brown, about 20-30 minutes. Transfer the finished profiteroles to a wire rack and cool.
Whip cream with powdered sugar until thick. Transfer the cream to a piping bag fitted with a straw. Cut or pierce the profiteroles with a knife, fill with cream from a pastry bag. Finished profiteroles can be sprinkled with powdered sugar or pour over melted chocolate.
Snails with raisins and custard (Escargot Raisins)
Snails with raisins and custard
These buns in France are served for breakfast. They can be prepared from both puff and yeast dough. Raisins, if desired, can be replaced with candied fruits or pieces of dried apricots.
We will need:
For test:
- flour - 350 g,
- milk - 100-150 ml,
- egg - 1 pc.,
- butter - 50 g,
- fast-acting dry yeast - 2 teaspoons,
- sugar - 50 g,
- vanilla sugar - 1 sachet,
- salt - 1 pinch.
For custard:
- milk - 500 ml,
- eggs - 2 pcs.,
- sugar - 130 g,
- vanilla sugar - 1 pack,
- cornstarch - 2 tbsp. spoons,
- butter - 50 g,
- raisins - 150 g.
How to cook:
Kneading dough for buns can be entrusted to a bread machine or a combine with a dough mixer attachment. Sift flour with salt, add yeast and mix. Add softened butter, egg, warm milk, sugar. knead soft dough and knead it well. Cover the bowl with the dough and put it in a warm place to rise.
Rinse and dry the raisins. Prepare cream. Pour milk into a small saucepan, add vanilla sugar, put on fire and bring almost to a boil. In a bowl, grind eggs with sugar, add starch. Pour in some milk and stir with a whisk until smooth. Pour the resulting mass into a saucepan with milk and heat, stirring, until the cream is brewed and thick. Pour the finished cream into a container, add butter, mix and cool.
Roll out the dough into a large rectangle, spread the cream on top and sprinkle with raisins. Roll the dough into a roll, cut the roll into small pieces with a sharp knife. Line a baking sheet with parchment paper, place the roll slices cut side up, cover with a towel and let rise for 30 minutes. Preheat the oven to 180 degrees, bake the buns until tender, about 20 minutes.
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