France is known not only for its gourmet dishes from gourmet products, but also wonderful pastries. There are a great many recipes for bread and pies in France - with a variety of different fillings, sweet and simple, or without them at all. For those who are familiar with French cuisine firsthand, words like quiche, brioche, profiteroles, croissants and onion pie are not empty sounds at all.

In any French city, even a very small one, a bakery is the most important store. The unspoken laws of the country prescribe daily to eat only the freshest bread and bakery products. No real French breakfast is complete without pastries with a crispy fried crust. Someone may regard the process of kneading dough as a boring duty, but you can’t say the same about bakers from the country of Cezanne and Maupassant. Creating baked goods for them is an exciting and joyful activity, it is an expression of love for people and their work.

Kish

short word means open pie from chopped dough. It's even more correct to call it quiche lauren, that is, a pie from Lorraine. In this province, a tradition has developed to prepare such pies from the products that were left after dinner, and therefore the filling of quiche, in principle, can be anything - mushroom, meat, vegetable, fish, fruit. Many people prefer to cook it with smoked fish, bacon or smoked poultry meat.

The difference between quiche and other pastries is that the filling in it is poured with a specially prepared mixture of eggs, milk and cheese, and only then sent to the oven. Hot quiche is served to the table, garnished with a green salad.

Quiche Loren with Green Onions and Eggs

Ingredients: flour 200 g, salted butter 100 g
egg 1 pc, ice water 2-3 tbsp. l.

For filling: green onion 300-400 g, eggs 4 pcs.
Salt, pepper to taste, butter 50 g

Cooking: Replace the dough from flour, chopped into small crumbs of butter, eggs and ice water. Roll out, put into a mold, cool for 20-30 minutes. Pour a load into the mold (cover the dough in the mold with food paper and pour any large legumes, such as beans) and bake for 15 minutes at 200C. Remove the form from the oven, remove the weight.

Chop the onion, fry in butter until soft (1-2 minutes). Remove skillet from heat. Add raw eggs to the onion, salt, mix, pour into a mold.
Bake the cake in the oven at t 200-220°C until done (15~20 minutes).

Profiteroles

And this name can be translated from French as "profitable", "useful". Aspiring to perfect figure and ladies on diets are unlikely to find profiteroles for themselves, but gourmets and seekers of a good mood - quite.

It used to be called in France a small monetary reward. Now, for the whole world, profiteroles are small products made from round choux pastry. In diameter, they usually do not exceed four centimeters.

Fillings for profiteroles are made from mushrooms, meat, custard. As a dessert, they are served with various sweet sauces. In addition, they can complement various soups or to the broth.

Profiteroles with cream cheese and salmon

Ingredients: For profiteroles: 150 g butter,
200 ml water, 1/4 tsp. salt, 4 eggs, 120 g flour

For filling: 200 g lightly salted or smoked salmon
200 g cream cheese, 4-5 sprigs of dill

Cooking: Put oil and salt in a saucepan. We add water. We put on fire and hold until the butter melts. Remove from heat and stir in flour. We return to the burner and keep on fire, stirring constantly, until the dough becomes homogeneous and begins to lag behind the sides of the pan. We take it off the stove. Add the eggs one at a time, mixing thoroughly after each.

We shift the dough into a pastry bag and place small buns on a parchment-lined baking sheet. If you do not have a syringe, you can put the dough on a baking sheet with a spoon. We put the baking sheet in the oven preheated to 200 degrees and bake the profiteroles until golden brown, about 20 minutes. Remove from oven and cool down room temperature.

We are preparing the stuffing. Cut the fish into small pieces. Cheese knead with a fork with finely chopped dill. Add fish and mix. Cut off the top of each bun and fill with filling. We decorate canned corn, red pepper, it will turn out bright and beautiful. Cover with cut tops and serve.

brioche

Brioche dough is traditionally kneaded with brewer's yeast and oil. In order to form a brioche from the dough, it is divided into small pieces, molded from them into balls and then joined together in four or six pieces.

Once the French confectioner Brioche noticed that put in a cold place butter dough then rises in volume very quickly when squeezed into a narrow baking dish and placed in the oven. And the famous artist and fan of brioche Edouard Manet immortalized buns on his canvases.

Brioches orange

Ingredients: 450 g flour premium With high content gluten ("bread") + for kneading
2 sachets of quick dry yeast(7 g each)
1 tsp salt, 2 tbsp. l. fine sugar
zest of 1 orange, 125 g butter (cut into small pieces)
4 tbsp. l. milk, 4 eggs
sunflower oil for brushing
12 small squares of dark chocolate
beaten egg for brushing

Cooking: Sift flour into a large bowl, stir in yeast, salt, sugar and orange zest. Cut the butter into pieces and place in a saucepan with milk. Heat over low heat until butter is completely melted. Beat the eggs, then add the melted butter with milk. The butter mixture should be warm, but not boiling. Pour the egg mixture into the dry ingredients. Beat or stir with a spoon until smooth, then knead with your hands soft dough.

On a floured board, knead the dough until elastic (5 minutes). Transfer to a large oiled bowl, cover with cling film and leave in a warm place for 1-2 hours until doubled in size. Knock out the dough and punch down.

Remove from bowl and cut in half. Return one half to the bowl, cover with cling film and place in a cool place. Knead the working half of the dough for a minute and divide into b parts. Cut off a small piece from each piece.

Forming and baking brioches

Place the silicone brioche mold on a baking sheet. Flatten one part of the dough into a circle, put a piece of chocolate in the center. Roll the dough around the chocolate, pinching the open ends inward to form a ball. Lay in the mold with the seam down and shape the other 5 in the same way. big pieces test. Use your finger or the handle of a wooden spoon to make a hole in the center of the dough circles. Roll small pieces of dough into balls.

Place the balls of dough in the center of the circles in the pan, pressing down lightly. Cover with oiled cling film and put in a warm place - the dough will fluff up and double in size. Remove the cling film and brush the top of the brioche with the egg.
Preheat oven to 220°C, bake for 15 minutes, until golden brown. Invert the brioche onto a wire rack to cool. Wash the mould, form into pieces with the remaining dough, let stand and bake the second batch of brioches.

Croissants

Small confectionery made in the shape of a crescent and baked from puff or yeast dough with the addition of butter the whole world is now with light hand The French are called croissants. It is even more than just a pastry - it is a national symbol.

One is connected with the origin of the croissant curious story. They say that the French borrowed this recipe from the Austrians, it is no coincidence that croissants are also called viennese pastry. And the legend says that the creator of the croissant is a baker who lived in Vienna in the 17th century. During the siege of the city by the Turks in 1683, the baker accidentally heard how the enemies were trying to dig a tunnel and get into the city. The baker did not lose his head and ran to wake the townspeople and the guards. An attempt to capture Vienna was successfully thwarted, and the baker was asked what reward he would like to receive for his vigilance. And he chose for himself the exclusive right to produce bagels in the form of a crescent (the symbol of Islam) - in memory of a significant event.

french croissants

Ingredients: dry yeast - 10 g, milk - 50 ml,
flour - 550 g, butter - 35 g, starch - 50 g,
water - 150 ml, for lubricating the dough 325 g of butter,
egg yolk for the same purposes, and 7 tsp. Sahara.

First of all, flour is sifted and mixed with baking powder, then a little salt, yeast, sugar are added and the mixture is mixed well. Then milk is poured in a small stream, and softened butter and water are added to the dough. After kneading the dough, it is covered with cling film and allowed to rise twice in size. When the dough has risen, it is slightly pressed and put in the refrigerator for 1.5 hours.

We take out the dough again and, putting it on the table, sprinkle flour on top. Then we divide the dough into three equal parts, first in the mind, and then in practice. Lubricate two such parts with butter, and leave one as is. Then we begin to tuck one part under the other, as a result you should get a semblance of a book. Start turning from the unlubricated part. When the dough is tucked, it is again placed in the refrigerator for one hour to solidify.

After an hour, the dough is taken out again and the whole process is repeated, then the dough is again put in the refrigerator for half an hour. This procedure is performed at least three times.

After the dough is finally ready, it is rolled out on the table to a thin layer, a circle is made from this layer and divided by 8 equal parts, each of them is folded into a croissant. For a while, croissants are left to become more magnificent. Then they are smeared with egg yolk and spread on a baking sheet previously smeared with butter. Croissants are placed in the oven when the temperature in it reaches 220 degrees and cooked until they are covered with a golden crust.

Macaroni

French macaroni almond cake (fr. macaron) is the most delicate and very refined delicacy in the form of two thin meringue cookies and a layer of filling made of chocolate, ganache or butter cream.

History says that macaroni, despite its incredible popularity among the French, was first created around 1533 in Italy by the chef Catherine de Medici, who was reputed to be a big sweetie. Later, becoming a wife french king, she moved her little "Italian" weakness to France.

Regardless of who first invented these cookies, they began to spread in France towards the end of the 18th century thanks to two Benedictine nuns who baked and sold them solely for the purpose of earning their own living. Taking advantage of the growing demand for pasta, following the nuns, street vendors in Paris began to sell them en masse.

The modern look of pasta was acquired only at the beginning of the 20th century, when Pierre Defontaine, the grandson of the founder of the famous Ladurée confectionery, was visited by the culinary muse, and he combined two cookies into one using ganache cream. The cookie was transformed into a cake, called ‘le macaron parisien’ (Paris macaroni). This delicacy immediately became the "bestseller" of the Ladurée confectionery chain.

Sweet and sour Macaroni

Sweet and sour Macaroni is a special delicacy. They are good to serve with tea, as a main dessert or just to have a snack with them in the afternoon.

Ingredients: egg whites (5 pieces); about 210 g of powdered sugar;
almonds, ground in a coffee grinder,
you should get about 125 g of almond powder; sugar 35 g;
½ teaspoon salt and a whole tablespoon of freshly squeezed lemon juice;
also, for the brightness of the dessert, it is necessary to purchase yellow food coloring (liquid), twenty drops of such a dye will be enough;

for the filling (ganache) you need to prepare: egg yolks - a couple,
starch - 40 g, butter - 30 g, lemon - steamed, granulated sugar - 40 g.
Mix sugar and almond powder in one bowl. We sift the dry mass.

Beat egg whites vigorously until stiff, slowly fold into salt and lemon juice, then gradually pouring in granulated sugar to get a homogeneous elastic mass. Add drops of food coloring. Then pour the dry mixture of powders into the liquid mass. Mix everything together until smooth.

Pour the resulting mixture into a pastry bag, using a round nozzle, squeeze out the viscous mixture in portions in small circles onto a baking sheet, with two layers of parchment. We leave the baking sheet with test mugs for forty minutes until a characteristic crust forms, which will protect the cakes from cracks. Crust can be considered the state of the dough when it does not stick to the hand when pressed on the confectionery. Sometimes it may turn out that the crust will form for quite some time, then leave the cakes to lie on the baking sheet all night.

We put the cakes in the oven preheated to 150 °. Pre-parchment is better to grease with oil. Once after 8 minutes, you can open the oven and turn the baking sheet over so that the cookies bake evenly.

The filling or ganache is prepared as follows:

Starch is diluted in water, about 200 ml + add oil;
put the starch mixture on the fire and bring to a boil, and then cool;
we turn the lemons in a blender into a zest mass, combine with sugar and egg yolks, using a mixer, mix everything together with the starch mixture until a thick cream is obtained; resulting lemon curd spread on one half of the cake, cover with the other half;
it would be ideal to send the cookies to the refrigerator for a few hours!

Another type of French macaroni is raspberry. Professionals use Fraises tagada sweets to prepare the filling. These desserts are the most popular in France, sold in the amount of 1 billion a year. The taste of sweets resemble light marshmallows, sweets are sprinkled with sugar on top. You can bake pasta with coconut, as well as with other fillings.

For vibrant colors, purchase a variety of food colorings, this will surprise your guests and family. For the filling, you can use any berries from which mashed potatoes, fruits and creams are obtained. You can add fruit and cream liqueurs, use different types chocolate and coffee. Vanilla, mint, banana, blueberry or exotic Macarons are sure to be yours signature dish, and you will be known as a creative and original hostess.

french baguette

When foreigners are asked to explain what french bun, everyone immediately comes to mind the famous french baguette. Translated from French, this crispy, airy product means “rod, stick”. The classic baguette has a weight of 250 grams and, indeed, has the shape of a stick. His salient feature- crispy outside and soft core.

The time of appearance of this type of bread is considered to be the 20s. At this time, a law was passed in France, according to which bakers are not allowed to start work before 4 o'clock in the morning. In this regard, bakers had to look for ways to quickly bake bread. Therefore, the baguette has become so popular, requiring much less time to rise and bake than ordinary bread.

It is more convenient not to cut a baguette, but to break it with your hands. A feature of this type of white bread is that it becomes stale by the end of the day. The next day, the French soak it in broth or coffee.

French baguette in the oven

Ingredients: dry yeast - 10 g; sugar - 2 teaspoons;
salt - 2 teaspoons; warm water - 400 ml; flour - 500 g;
butter - 1 tbsp. spoon

Cooking: How to bake a French baguette?
Pour a little warm water into a saucepan, add sugar, yeast and a few tablespoons of flour. Mix everything, cover with a towel and leave for 15 minutes until a white foam forms. Then add the remaining water to the dough, add flour and salt. Put the melted butter and knead the elastic dough. Remember that the less you knead the dough, the more porous your baguette will turn out.

Next, we form real French baguettes: long and narrow rolls with several oblique parallel notches. We spread them on a baking sheet sprinkled with flour, cover with a towel and leave to rise in a warm place for 30 minutes. We heat the oven to 200 ° C and to the bottom oven put a container of water to create steam. Bake baguettes for 10 minutes. Then we remove the container and continue to bake the bread for another 15 minutes until a golden crust forms. Can be served sliced ​​or stuffed.

France is known throughout the world not only for its exquisite gourmet dishes, but also for its delicious flour products. French pastry is striking in its variety and is the pinnacle culinary arts countries. Few people can resist the wonderful aroma and delicate taste fresh confectionery.

France is known throughout the world not only for its exquisite gourmet dishes, but also for its delicious flour products. French pastries are striking in their diversity and are the pinnacle of the country's culinary art. Few people can resist the wonderful aroma and delicate taste of fresh confectionery.

French Pastry Dough Recipes

The secrets of making bread, pies, buns and cakes in France are carefully kept and passed on from mothers to children.

To make French bread, you first need to put a dough.

This will require:

• 300 g flour (the French use unbleached);
• some dry yeast;
• 300 ml of water.

All ingredients are mixed and put in heat for 4-6 hours. 600 g of flour, 10 g of yeast, a teaspoon of salt and 300 ml of water are added to the finished dough and mixed with a mixer until completely homogeneous.

The dough should be left for an hour in a warm place, during which time it should rise twice in volume. Ready dough for French pastries spread on a table sprinkled with flour and cut into pieces.

The formed products are put for about half an hour for proofing. This recipe can be baked french bread, rolls and baguettes.

Butter dough for brioche buns and savarines was invented by the Julien brothers in the 19th century. The dough and bun were named after the famous confectioner Brioche and gained great popularity around the world.

To make brioche dough, you will need:

• 900 g flour;
• 25 g yeast;
• 120 g of sugar;
• 6 eggs;
• a teaspoon of salt;
• a pack of butter;
• 1,5 glass of milk;
• zest of one lemon.

Yeast is dissolved in warmed milk, three tablespoons of flour, salt, sugar are added and mixed well. The dough is placed in a warm place for 20 minutes. At this time, sift the flour, add beaten eggs, sugar, salt, lemon zest to it and mix thoroughly, gradually adding warmed milk and melted butter. The kneaded soft dough is covered with a lid and set to ferment in heat.

When the dough has risen, it is laid out in a mold greased with butter and dusted with flour. For proofing, put the form for half an hour in a warm place.

Brioches are baked for about half an hour in the oven, heated to 180 degrees.

Types of French pastries

The variety of French pastries amazes any tourist who comes to the country. Confectioners offer great amount, both unsweetened and rich products.

When foreigners are asked to explain what a French bun is, everyone immediately comes to mind the famous french baguette. Translated from French, this crispy, airy product means “rod, stick”. The classic baguette has a weight of 250 grams and, indeed, has the shape of a stick. Its characteristic feature is a crispy crust on the outside and a soft core.

The time of appearance of this type of bread is considered to be the 20s. At this time, a law was passed in France, according to which bakers are not allowed to start work before 4 o'clock in the morning. In this regard, bakers had to look for ways to quickly bake bread. Therefore, the baguette has become so popular, requiring much less time to rise and bake than ordinary bread.

It is more convenient not to cut a baguette, but to break it with your hands. A feature of this type of white bread is that it becomes stale by the end of the day. The next day, the French soak it in broth or coffee.

The most famous type of puff French pastry is traditionally considered. This product is in the form of a crescent, prepared with big amount oil, has become a national symbol of France.

It is believed that the croissant came to the French from Austria. Legend has it that when the Ottoman troops laid siege to Vienna in the 17th century, bakers baked fresh rolls at night. Hearing that the Turks were going to dig under the walls of the city, they warned the soldiers and failed the enemy's plan.

The puff pastries baked by confectioners after the victory of the Austrians over the Turks had the shape of a crescent moon adorning the Turkish flag.

brioche It is a rich bun with a characteristic aroma and taste of fresh butter. Brioshes were especially popular in Gourne and Gisors, which were famous for the largest markets for butter. This type was originally rich bread traditionally baked at Christmas. To form a product, small balls are molded from the dough and connected to each other by 4-6 pieces.

Profiteroles translated from French as "profitable", "useful". Once in France, this was the name of a small monetary reward. Now profiteroles are known and loved almost all over the world.

These airy choux pastry products do not exceed four centimeters in diameter. Custard, mushrooms, pate are used as fillings for profiteroles.

Unsweetened profiteroles serve as an addition to broth and various soups.

French favorite pastries

It is difficult to find a Frenchman who does not like pastries. In any French city, even the smallest one, the bakery is the main store. On the same street, sometimes there are 2-3 bakeries, and none of them is left without the attention of visitors.

In the morning, bakers offer the freshest baguettes with a ruddy crispy crust. Some French people, as before, may use a piece of baguette instead of a spoon or fork. Even in cafes, you can see how this white bread is used to collect a delicious sauce from a plate.

A real French morning starts with a freshly baked croissant. This rich puff pastries very suitable for aromatic coffee. The inhabitants of the country are very fond of brioche buns, profiteroles with various fillings, savaren pies, reminiscent of our rum women.

Petit fours are popular in France - tiny cookies or cakes with various fillings and decorations made of icing and cream.

Delightful dessert Millefeuille resembles Napoleon cake. It consists of many thin layers of dough, which is greased almond cream with fresh berries.

The French consider talented bakers to be a kind of poets. Making baked goods equates to exciting creativity that resonates with a lot of people.

French Pastry Video

So tasty and so different - this can be said without a doubt about French pastries. Who hasn't heard of a baguette and croissants? They are French by origin. No French breakfast is complete without them. And a man with a baguette under his arm is a normal picture for Parisian streets.

Many people know that French cuisine is the most exquisite in the whole world. Baking according to her recipes is popular not only in Europe.

TYPES OF FRENCH PASTRY

The variety of French pastries amazes any tourist who comes to the country. Confectioners offer a huge number of both unsweetened and rich products.

When foreigners are asked to explain what a French bun is, the famous French baguette immediately comes to mind. Translated from French, this crispy, airy product means “rod, stick”. The classic baguette has a weight of 250 grams and, indeed, has the shape of a stick. Its characteristic feature is a crispy crust on the outside and a soft core.
The time of appearance of this type of bread is considered to be the 20s. At this time, a law was passed in France, according to which bakers are not allowed to start work before 4 o'clock in the morning. In this regard, bakers had to look for ways to quickly bake bread. Therefore, the baguette has become so popular, requiring much less time to rise and bake than ordinary bread.

It is more convenient not to cut a baguette, but to break it with your hands. A feature of this type of white bread is that it becomes stale by the end of the day. The next day, the French soak it in broth or coffee.

Croissants are traditionally considered the most famous type of French puff pastry. This product in the form of a crescent, cooked with a lot of oil, has become a national symbol of France.
It is believed that the croissant came to the French from Austria. Legend has it that when the Ottoman troops laid siege to Vienna in the 17th century, bakers baked fresh rolls at night. Hearing that the Turks were going to dig under the walls of the city, they warned the soldiers and failed the enemy's plan.
The puff pastries baked by confectioners after the victory of the Austrians over the Turks had the shape of a crescent moon adorning the Turkish flag.

Brioche is a rich bun with a characteristic aroma and taste of fresh butter. Brioshes were especially popular in Gourne and Gisors, which were famous for the largest markets for butter. Initially, this type of rich bread was traditionally baked at Christmas. To form a product, small balls are molded from the dough and connected to each other by 4-6 pieces.

Profiteroles are translated from French as "profitable", "useful". Once in France, this was the name of a small monetary reward. Now profiteroles are known and loved almost all over the world.
These airy choux pastry products do not exceed four centimeters in diameter. Custard, mushrooms, pate are used as fillings for profiteroles.
Unsweetened profiteroles serve as an addition to broth and various soups.

FRENCH'S FAVORITE BAKERY

It is difficult to find a Frenchman who does not like pastries. In any French city, even the smallest one, the bakery is the main store. On the same street, sometimes there are 2-3 bakeries, and none of them is left without the attention of visitors.

In the morning, the bakers offer the freshest baguettes with a ruddy crispy crust. Some French people, as before, may use a piece of baguette instead of a spoon or fork. Even in cafes, you can see how this white bread is used to collect a delicious sauce from a plate.

A real French morning starts with freshly baked croissant. This rich puff pastry is very suitable for aromatic coffee. Much loved by the people of the country brioche buns, profiteroles with various fillings savaren pies reminiscent of our rum women.

Popular in France petit fours- Tiny cookies or cakes with different fillings and decorations of icing and cream.

Delightful Millefeuille dessert Reminds me of a Napoleon cake. It consists of many thin layers of dough, which is smeared with almond cream with fresh berries.

1. DOUGH BREEZE

Basically, this dough can be used to make cakes, pies, salty, and sweet pies. To make the dough work well, you need to prepare a good consistency of butter - not too thick and not too tender.
Thus, it must be taken out of the refrigerator a few minutes before use.

Ingredients for 4 persons:
- 200 g flour,
- 120 g butter,
- 3 tbsp. spoons of water,
- 5 g of salt.

Cooking
Sift flour on a board with a slide, make a depression in the center, pour water into it, put butter and salt, mix everything thoroughly and knead until the dough falls behind your hands, then on a board sprinkled with flour, form a ball and leave 1 hour or more if necessary.

2. SAND DOUGH

Ingredients:
- 300 g flour,
- 125 g butter,
- 50 g of granulated sugar,
— 1 a raw egg,
- salt.

Cooking
In a saucepan, heat the butter over moderate heat, add granulated sugar, stirring constantly with a wooden spoon until thick.
Pour flour onto the board, make a depression in the center, where to pour the egg, put a pinch of salt and sweet butter, carefully replace, carefully roll out (as it crumbles easily), and as thin as possible, after sprinkling flour as a board for rolling out the dough, so and a rock.

3. PUFF PASTRY

Ingredients:
- 500 g flour,
- 500 g butter,
— 1 glass of water,
- salt.

Cooking
Puff pastry is the basis for the preparation of flour confectionery; it is easy to prepare, but you need to have time: while the breeze dough is ready in 5 minutes, the puff pastry takes more than an hour.
The main concern is the butter, as if it is too soft and not floured enough on the rolling board and rolling pin, the dough will stick and break during the kneading process. This does not create serious difficulties, however, it will be a hindrance when increasing the desired thickness.
First of all, sift the flour with a slide, slowly pour a glass of water into the recess in the center, stirring constantly, put a pinch of salt. Add water until the dough sticks to your fingers, then shape into a ball and leave for 5 minutes. Sprinkle the dough board and rolling pin with flour and roll out the dough.
Put the butter in the center (which soften in your hands), fold in four, roll out very carefully in length, then fold in three; sprinkle the board again with flour; turn the dough so that the fold is in front of you, roll out the dough as before, and fold in the same way, sprinkle lightly with flour and place for 20 minutes. to a cool place.
Then start again as before: roll out the dough 2 times and leave for another 20 minutes.
Finally, after 5-6 such operations, the dough is ready.

4. CLASSIC BIGNE DOUGH № 1

Ingredients:
- 250 g flour,
- 2 st. tablespoons of vegetable oil
- 2 raw eggs,

- 1/4 liter of water or milk.

Cooking
Pour flour and salt into the pan, make a well in the center, break 1 whole egg into it, mix gently with a wooden spoon. When the first egg is completely dispersed, add the second, then vegetable oil, milk or water, mix thoroughly until the state of fresh cream, leave to rest 1 hour before using.
For sweet dough, add 1 tbsp. a spoonful of granulated sugar.

5. BIGNE DOUGH № 2

Ingredients:
- 250 g flour,
- 160 g butter,
- 6 raw eggs,
- 1/2 l of water,
- 5 g of salt.

Cooking
Pour water into a medium-sized saucepan, put butter, salt, put on moderate heat; as soon as the water boils, remove from heat, immediately pour in all the flour, stirring vigorously with a wooden spoon, put on fire again and continue stirring until the water has almost completely evaporated. The dough will be ready when it remains dry at the bottom of the pan, which can be determined by simply stirring; then remove the pan from the heat and cool the dough, then add one egg at a time, beating with a wooden spoon.
Remove the baking sheet from the oven, check that it is clean, lightly grease with butter. Put small portions of dough on a baking sheet with a spoon at a certain distance from each other, as the dough swells during frying. Preheat the oven to a moderate temperature, place a baking sheet in it for 20 minutes.
When the portions of the dough are fried, they can be filled with: pastry cream, thick bechamel sauce mixed with grated cheese, minced chicken, eggs poured into boiling water, etc.
If you need a sweet dough, add 30 g of granulated sugar diluted in water.

6. BIGNE DOUGH WITH BEER № 3

Preparing as classic dough binje No. 1", only instead of milk or water, beer is added.

7. AIR BIGNE DOUGH № 4

The same proportions as in "Classic Bignet Dough No. 1", only first the flour is mixed with egg yolks, then with vegetable oil, and finally beaten egg whites are added.

8. BISCUIT DOUGH

Ingredients:
- 200 g of granulated sugar,
- 50 g of sifted flour,
- 50 g of potato starch,
- 4 raw eggs,
- 1 sachet of vanilla sugar
- 1 pinch of salt.

Cooking
Put sugar in a bowl vanilla sugar, egg yolks, salt, mix thoroughly until a white mass. If lumps form, continue to mix, adding a little flour and starch.
Beat the egg whites, gently combine with the mixture, mix thoroughly again, put in a mold well greased with butter, place in the oven.

9. DOUGH FOR PASTRY BRIOCHES

Ingredients:
- 200 g flour,

- 10 g dry yeast,
- 2 raw eggs,

- 1/2 coffee spoon of salt.

10. BRIOCHE DOUGH MUSLIN

As in the previous recipe, but instead of 125 g of butter, take 150 g.

11.DOUGH FOR SIMPLE BRIOCHES

Ingredients:
- 200 g flour,
- 125 g butter + 50 g for the form,
- 10 g dry yeast,
- 2 raw eggs,
- 1 tbsp. a spoonful of granulated sugar,
- 1/2 teaspoon of salt
- 2 tbsp. spoons of milk.

12. pancake dough

Ingredients for 20 pancakes:
- 250 g flour,
- 3 raw eggs,
- 3 glasses of milk,
- 5 tbsp. tablespoons of vegetable oil
- salt.

Cooking
Pour flour into a bowl in a slide, make a depression in the center and break eggs into it, mix with a wooden spoon, add milk gradually, avoiding the formation of lumps; if in spite of everything they still appeared, pass the dough through a large sieve, add vegetable oil.
The kitchen must have cast iron pan especially for pancakes; it does not need to be washed, except after purchase; before putting it on fire, it is enough to wipe it with clean paper.
When the pan is hot, fry the pancakes, pouring the batter at once with a spoon into the pan and making circular motions that will allow them to brown well on both sides, then start again until the batter runs out.

TIPS FOR PREPARING PANCAKE DOUGH

Like all types of dough, pancake dough requires at least 2 hours of rest before working with it. You can make the dough in the evening to use it the next day; the dough left to rest has better adhesion to the products and fermentation occurs more easily.

The need to rest the dough is even more pronounced when one of the ingredients is beer.

Of course, if the dough calls for whipped egg whites, then they are added at the last moment.

The proportion of liquid - water, beer or milk - is difficult to give exactly, since the quality of flour is different: one absorbs more liquid, the other less. In any case, the dough should be liquid, but more thick consistency than for pancake dough; it should be smooth and without lumps. The dough preparation liquid should never be too cold; if it is warm, the dough will ferment better and faster.

Flour should always be sifted. Pour the flour into a bowl in a slide, make a recess in the center where to put all the ingredients indicated in the recipe; only with a wooden spoon, slowly and thoroughly stirring, pour in the liquid carefully and gradually, avoiding whipping or stirring too vigorously.

When the dough is ready, close the bowl and leave to rest for at least 2 hours, but do not refrigerate.

13. № 1

(filling: meat, brains, vegetables)
Ingredients:
- 100 g flour,
- 1 raw egg, salt,
- 1/2 teaspoon dry yeast
- beer.

Cooking
Sift flour into a bowl, make a depression in the center with a wooden spoon, where to put the egg, salt, yeast, constantly mixing with flour, gradually add beer in such an amount that the dough is thicker than dough for pancakes.
When the dough is ready, close the bowl and leave to rest (but not in the refrigerator) for at least 2 hours.

14. DOUGH FOR PREPARING PANCAKES № 2

(mainly for stuffing vegetables)
Ingredients:
- 125 g of sifted flour,
- 1 teaspoon of vegetable oil,
- 1/3 cup beer
- 2 whipped egg whites,
- 1/2 cup warm water
- 3 g salt (1 pinch).

Cooking
Pour flour into a bowl in a heap, make a depression in the center, where to pour vegetable oil, put salt, stirring constantly with a wooden spoon, gradually add beer and water, leave for 2 hours without placing in the refrigerator.

15. DOUGH FOR PREPARING PANCAKES № 3

(for fruit filling)
Ingredients:
- 100 g of sifted flour,
- 2 egg whites,
- water,
- salt.

Cooking
In a bowl, put flour, salt, pour water, stirring constantly with a wooden spoon, bring to a state thick cream; Close the bowl and leave the dough to rest for 2 hours without placing it in the refrigerator.
Before using, add beaten egg whites to the dough.

French pastry. French dough products

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 necessary:
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 granular yeast to it. After the last component swells, vegetable oil should be poured into the same bowl, and the sifted flour should also be poured. When you mix the products, you should get quite thick dough, which you want to cover with any breathable cloth and leave warm for 70 minutes. In this case, the base should approximately double in size.

Baking bread in the oven
Bakery homemade bread doesn't take much time. To do this, you should take any form and grease it with cooking oil. Next, you need to place the risen dough in the dishes and put it in the oven. It takes 55 minutes to cook bread 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.

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.

Us necessary:
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 dessert spoon; large fresh 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 great 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, nutmeg 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 mixing for a long time, you should have a viscous dough. It may not be uniform.

Shape and bake in the oven
To enjoy delicious French muffins, they must 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.

Now you know how delicious sweet pastries are made. French buns can be prepared according to different recipes. However, we decided to present you the easiest and most affordable way.

We have to:
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
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 cinnamon rolls, you should roll out the pastry into a not very thin layer, and then sprinkle it with crushed 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 put in the oven.
French buns are recommended to bake 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).

CROISSANTS

Ingredients for 16 croissants:
For the test
150 ml of milk, fermented
150 ml milk
3 tablespoons of sugar
1 sachet of vanilla sugar
1 teaspoon salt
1 beaten egg
500 g flour, bio-T.55
12g fresh yeast (or 1 sachet dry yeast for baking)

For formation:
210 g butter
1 egg yolk + 1 tbsp milk for greasing the dough

In ordinary warm milk (not fermented), dissolve the yeast for 5-10 minutes. In a bowl, add flour, salt and sugar, beaten egg and fermented milk. In the kitchen processor, mix by adding milk and yeast. Let knead for 10 minutes. Leave the dough in the bowl and cover it with cling film, let rise for 1 hour 30 minutes in a warm place (oven up to 35°C for me).
If you have a bread maker, put in all the ingredients, starting with liquid, yeast, flour, salt and sugar, put the dough program on for 1 hour 30 minutes.

Formation:
Take the dough out and place it on a floured board. Cut the dough into 2, then 2 more and 2 more, until you get 8 pieces of the same size.
Cut the butter into 7 pieces of 30g each.
Roll out the first piece on the work surface with a rolling pin into a rectangle, 3-4 mm thick.
Cut a cut piece of butter (30 g) into small pieces and place it on a rectangle of dough.
Roll out the second piece of dough and put it on top of the first, spread the second piece of butter on it ... and so on for all 8 pieces of dough.

Roll out the rectangle to get a circle. Don't press too hard to prevent the oil from escaping.
Cut this circle into 4 pieces with a knife, then each piece again. You will get 16 triangles for 16 croissants.

Make a small cut with a knife at the widest part of each triangle. Set aside, making a gap between them and roll the dough, closing the small end in the gap.
Place croissants on a baking sheet parchment paper. Cover the plates with a towel and leave to proof for 45 minutes
Preheat oven th.180°C.
Brush the croissants with beaten egg yolk using a brush. in large numbers milk.
Place in oven and bake for 15 to 20 minutes. The croissants should be golden and the dough should rise well.
Let the croissants cool on a wire rack.

PRUNE PIE

Ingredients for 6 persons:
- 1 kg of puff or shortbread dough (see 15 types of French dough),
- 500 g of semi-dry prunes,
- 1 tea cup of weak tea,
- 50 g of alcohol,
- 1 raw egg
- 50 g of granulated sugar.

Cooking
Take the dough out of the refrigerator and let it warm up to room temperature.
Rinse the prunes and soak in warm water for 2 hours, free from stones, put in a saucepan with 2 tbsp. spoons of tea, put on fire, steam, stirring with a wooden spoon, add alcohol and hold on fire for 5 minutes. When the prunes are completely steamed out, strain it through a sieve, put it on the fire to dry again, stirring constantly with a wooden spoon, then cool the puree.
Preheat oven to high temperature.
Roll out the dough with a thickness of 5 mm, cut into 2 rectangular pieces, one of which is 3 cm larger than the other. a small amount water, cover tightly large piece dough and fasten the edges, with the tip of a knife, draw a pattern on top.
In a bowl, break an egg, beat slightly, pour a thin layer over the surface of the dough, sprinkle with sugar, place in the oven for 20 minutes.
Serve hot or warm.

LEAVES WITH CHEESE

Ingredients for 24 leaves:
- 150 g flour,
- 1 teaspoon dry yeast
- 150 g Swiss cheese,
- 80 g butter,
- 2 cream cheeses

- 1 egg yolk,
- 1 pinch of salt
- ground black pepper.

Cooking
Grate the cheese. Put flour with yeast in a bowl, mix thoroughly and make a well in the center.
Cut the butter into small pieces and mash with a fork until creamy. 3/4 quantity grated cheese put in flour along with butter, cream cheese and cream, lightly salt and pepper abundantly, mix all components thoroughly until a homogeneous mass is obtained and leave for 1 hour.

Sprinkle the board with flour, lay out the dough, roll it out 1/2 cm thick, cut into pieces 8 cm long and 1 cm wide. Grease a baking sheet with vegetable oil and place pieces of dough on it. Break the egg, separating the white from the yolk; use protein to prepare another dish, and put the yolk in a bowl, dilute 1 tbsp. spoon of water, grease pieces of dough with it, sprinkle with the remaining grated cheese and place for 10 minutes. into the oven.
Remove from oven and cool before serving.

PIE PIES WITH MEAT AND MUSHROOMS

Ingredients for 16 pies:
- 1 kg of puff pastry (see 15 types of French pastry),
- 250 g of veal (piece for saute),
- 175 g of lard,
- 100 g of champignons,
- 3 pcs. shallot,
- 1 tbsp. a spoonful of fresh cream
- 40 g butter,
- 3 tbsp. spoons of cognac
- 2 bundles parsley,
- 1 tea cup of flour (200 ml),

to give a golden hue - 1 raw egg.

Cooking
Remove the dough from the refrigerator and warm to room temperature.
Prepare the minced meat: peel and rinse the mushrooms, chop very thin slices; dissolve the butter in a frying pan, put the mushrooms and bring over high heat to such a state that the liquid boils away; peel and finely chop shallots; Rinse and finely chop the parsley to make 2 tbsp. spoons of greens; skip veal with lard through a meat grinder; in a bowl, mix all the ingredients, add cognac and cream, salt, pepper, mix thoroughly until a homogeneous mass is obtained.
Pour the flour on the board, put the dough, roll out 4 mm thick, cut into 16 rectangles. Divide the minced meat into 16 pieces of dough, wrap and fasten along the edges.
Preheat oven to high temperature.
Break the egg, separating the white from the yolk; use protein when preparing another dish, and dilute the yolk with 1/2 tbsp. tablespoons of water, grease the cooked pies with it, put them on a baking sheet, place in the oven for 30 minutes.
Serve very hot.

EASTER PIE

Ingredients for 6 persons:
- 400 g flour,
- 500 g minced meat (beef or veal),
- 7 raw eggs,
- 200 g butter,

— 2 bay leaves,
- 1 pinch of nigella sowing,
- 1 pinch grated nutmeg
- 1 pinch of hot capsicum,

Cooking
Remove the butter from the refrigerator and place in a warm place to thaw.
Prepare the dough: pour flour on the board, make a depression in the center, put softened pieces of butter and 1 coffee spoon of salt into it, mix quickly, adding a few tbsp. spoons of water; when all components acquire a homogeneous mass, form a ball, leave for 2 hours.
Meanwhile, for 10 min. boil 6 eggs, cool under running cold water and peel.
Chopped meat mix thoroughly with parsley, bitter capsicum, black pepper, nutmeg, salt and black pepper, place in the refrigerator.
Roll out the dough into a rectangle 5 mm thick, cut into 3 rectangles.
Put the prepared flavored minced meat in the center of a large rectangle, spread whole hard-boiled eggs on the minced meat, put bay leaves along the edges, cover with two other rectangles and carefully fasten on all sides of the large rectangle.
Beat the last raw egg, anoint the surface of the dough with it, wrap in foil, place in the oven for 1 hour at a moderate temperature, then remove from the oven, unfold the foil, place in the oven again for 30 minutes.
Cool and cut into slices before serving.

ALSATIAN PIE WITH GOOSE LIVER

Ingredients for 10 persons:
- 500 g goose liver,
- 1/2 l + 1/4 l milk,
- 500 g flour,
- 200g butter,
- 10 g of salt,
- 80 g of granulated sugar,
- 2 raw eggs,
- 20 g of yeast,
- 40 g raisins,
- 30 g of almonds,
- 30 g kirsch (cherry vodka),
- Sauternes wine jelly
- salt, black ground pepper.

Cooking
The day before, soak the liver in 1/2 liter of milk.
The next day - hold in running water 30 min., strain, remove the film, put in a bowl, salt and pepper. From the available components, prepare the dough for the pie (see 15 types of French dough).
Grease a pie dish with butter, put peeled almonds on the bottom. Put half the amount of dough into the mold, put pieces of goose liver on top and cover with the rest of the dough, put in a warm place and let the dough rise, place in the oven for 5 minutes. at a temperature of 190°C, then reduce the temperature to 150°C and leave for 1 hour 10 minutes, remove from the oven, cool for 2 hours, unmould, serve with Sauternes jelly.
To prepare jelly, heat 1/2 liter of Sauternes, add 12 g of gelatin, soaked for 30 minutes. in cold water, place in the refrigerator. When the jelly is ready, cut into pieces.

PIE WITH MUSHROOMS

Ingredients for 8 persons:
- 200 g of dough (see 15 types of French dough),
- 1 kg of champignons,
- 100 g smoked brisket,
- 80 g grated Swiss cheese,
- 80 g butter,
- juice of half a lemon
- 2 raw eggs,
- 100 g fresh cream,
- 1 clove of garlic,
- nutmeg,
- salt, black ground pepper.

Cooking
Roll out the dough into a thin layer, put in a pie dish, prick with a fork, bake for 10 minutes.
Cut mushrooms into thin slices and fry in butter with lemon juice, strain.
Finely chop the brisket, put to the mushrooms, add finely chopped garlic, mix thoroughly, spread over the surface of the dough, sprinkle with grated cheese.
Beat eggs, add cream, grated nutmeg, salt, pepper, mix, pour on top.
Place the mold in the oven for 35 minutes.

PIE WITH ASPARAGUS AND TOMATOES

Ingredients for 8 persons:
- 1 kg of asparagus,

- 2 raw eggs,
- 100 g fresh cream,
- 1 kg of tomatoes,
- 1 large head of onion,
- 2 cloves of garlic,
- 40 g butter,
- 1 bunch of basil
- 40 g of peeled almonds,
- granulated sugar,
- thyme
- grated nutmeg
- salt, black ground pepper.

Cooking
Rinse, peel and cut along the asparagus, boil in plenty of salted water.
Rinse the tomatoes, peel and finely chop.
Fry finely chopped onions in butter, add tomatoes, peeled and finely chopped garlic, salt, granulated sugar, thyme, ground black pepper, leave on fire for 25 minutes; then sprinkle with finely chopped basil.
Place the dough in a pie dish, prick at the bottom with a fork, put the mixture with tomatoes on top, asparagus on it, with the tips towards the center; place the mold in the oven for 45 minutes. with a temperature of 190°C.
Beat eggs, add cream, salt, pepper, pour on top of the cake after 20 minutes. Once cooking has started, place back in the oven.
For 5 min. until cooked, put the almonds and give them time to take on a golden hue.

CHEESE PIE

Ingredients for 8-10 persons:
- 200 g of breeze dough (see 15 types of French dough),
- 1/2 liter of milk,
- 80 g butter,
- 80 g flour,
- 400 g of cheese,
- 2 raw eggs,
- 100 g of peeled walnuts,
- 25 g kirsch,
- grated nutmeg
- salt, black ground pepper.

Cooking
Roll out the dough and place in a pie dish, prick the bottom with a fork.
Make a gravy with flour and butter. Boil milk with cheese, cut into pieces, sprinkle with nutmeg, salt, black pepper. When the cheese is melted, pass it through a sieve, combine with the gravy and, stirring constantly, leave for 1 hour on fire, mix the thick mixture thoroughly and remove it, cool; after 15 min. add whole raw eggs, walnuts and kirsch, put the mixture on the dough, place in the oven with a temperature of 170 ° C for 1 hour.
Remove from oven, cool 15 minutes. and serve with a salad prepared with small pieces of lard.

FLAN "TRIANON"

Ingredients for 6 persons:
- 250 g of breeze dough (see 15 types of French dough),
- 300 g peeled, seeds and chopped tomatoes,
- 200 g of champignons,
- 120 g Swiss cheese, cut into pieces,
- 100 g fresh cream,
- 2 raw eggs,
- 50 g butter,
- grated nutmeg
- salt, black ground pepper.

Cooking
Fry washed and thinly sliced ​​champignons in butter for a few minutes. Roll out the dough and put on the bottom of small molds or one large mold and prick at the bottom with a fork, put chopped tomatoes, mushrooms and cheese. Place the mold in the oven for 40-45 minutes.
Beat eggs, add cream, sprinkle with nutmeg, salt and pepper. In 20 minutes. pour the mixture on the surface of the flan, bring to readiness; free from form and serve.

RAVIOLI SWEET

Ingredients for 6 persons:
- 250 g flour,
- 20 g butter,
- 2 raw eggs,
- 2 tbsp. spoons of tangerine liqueur,
- 100 g of apricot marmalade,
- 150 g of various baked fruits,
- 50 g almond biscuits,

- icing sugar for decoration
- 1 pinch of salt.

Cooking
Finely chop the fruit and mix with crushed macaroons.
From flour, a pinch of salt, butter, liquor, eggs and water, prepare a rather soft dough, let it lie down, then roll it out, cut into medallions, put a little apricot marmalade in the middle of each, a little fruit mix with almond biscuits, close the filling with dough, dip in deep-fryer at a temperature of 180 ° C until a golden hue appears.
Sprinkle with powdered sugar and serve with English cream (see recipe below).

ENGLISH CREAM

Ingredients for 4 persons:
- 1 liter of milk
- 6 raw eggs,
- 200 g of granulated sugar,
- 200 g of fruit.

Cooking
Boil milk with granulated sugar; beat the egg yolks and gradually (in a spoon), stirring constantly, combine with hot milk. Transfer the mixture to a saucepan and, stirring constantly, heat in a water bath until thick (approximately 80 ° C). It is necessary to ensure that the mixture does not boil, as the eggs will curdle when boiling; if this happens, pour the mixture into a bottle and shake vigorously for 4-5 minutes, then the cream will thicken again.
Pour the prepared cream into glasses or vases, cool and garnish with fruit.

ALMOND CAKE

Ingredients for 8 persons:
- 200 g puff pastry (see 15 types of French pastry),
- 200 g ground almonds,
- 250 g of granulated sugar,
- 4 raw eggs,
- 100 g butter,
- 25 g of rum,
- 150 g fresh cream,
- 50 g of honey.

Cooking
Prepare a mixture with almonds, 200 g of granulated sugar, egg yolks, softened butter, rum, add 100 g of cream and whipped whites.
Roll out the dough and place in a cake mold, prick the dough on the bottom with a fork, put the prepared mixture, on it - a mixture of warmed honey, 50 g of granulated sugar, 50 g of cream, place in the oven for 30-40 minutes.

ALMOND CAKE WITH APRICOT

Ingredients for 10 persons:
- 200 g puff pastry (see 15 types of French pastry),
- 300 g ground almonds,
- 200 g of granulated sugar,
— 6 egg yolks+ 2 whole raw eggs,
- 20 g of rum,
- 50 g finely chopped almonds,
- 1 can of apricots in syrup,
- 100 g butter,
- a few drops of almond tincture,
- icing sugar - for decoration.

Cooking
Roll out the dough, place in a tall form, prick the dough at the bottom with a fork.
Mix eggs with sugar, add ground almonds, rum, almond tincture, melted butter.
Put the apricots on the dough in the form, on them - the prepared mixture.
Place the mold in the oven for 1 hour.
For 10 min. until ready, sprinkle with almonds and leave in the oven until the nuts take on a golden hue, remove from the oven and decorate with powdered sugar.

CAKE WITH DATES

Ingredients for 8 persons:

- 800 g dates,
- 200 g butter,
- 120 g finely chopped and toasted hazelnuts.

Cooking
Put the rolled dough into a mold, prick the dough at the bottom with a fork, put a few date seeds on it, place in the oven until white, then cool.
Peel the dates, pass through a sieve, add 100 g of hazelnuts, butter, mix thoroughly until a homogeneous mass is obtained.
When the bottom of the cake has cooled, take out the pits of the dates, put the prepared mixture on it, sprinkle with hazelnuts on top.

CAKE WITH WALNUTS

Ingredients for 6 persons:
- 200 g of shortbread dough (see 15 types of French dough),
- 150 g finely chopped walnuts,
- 250 g fresh cream,
- 100 g of granulated sugar,
- 2 raw eggs,
- 1 pinch of cinnamon;
for decoration - walnuts and powdered sugar.

Cooking
Put the rolled out dough into the mold. Beat eggs with sugar, add cream, walnuts, a pinch of cinnamon; Spread the mixture over the dough and place in the oven for 40 minutes.
finished cake sprinkle with powdered sugar and garnish with walnuts.

Lorraine Pie

Ingredients for 6 persons:
for the test
- 1 tea cup flour

- 1 tbsp. a spoonful of lard,
- cold water,
- 1 pinch of salt;
For filling

- 4 long and narrow pieces of bacon,
- 10 pieces. green onion, cut into 5cm lengths
- 2 beaten eggs
- 1/4 tea cup grated Swiss cheese
- 2/3 tea cup light cream
- 1/2 teaspoon dry mustard
- salt, black ground pepper.

Cooking
Pour flour into a bowl and salt; cold lard cut into small pieces, sprinkle with flour and roll well, rubbing with your fingers, mix the dough with lard until dense, but add for elasticity cold water. Put on a board, lightly sprinkled with flour, and continue to knead the dough, bringing it to a homogeneous state, cool for 15 minutes. in the refrigerator, roll out on a lightly floured board and place in a round shape with a diameter of about 22 cm.
Melt the butter in a frying pan, put the bacon, green onion and lightly fry until golden brown; put in a bowl, add beaten eggs, grated cheese, cream, mustard, salt, black pepper to taste and mix thoroughly, transfer to a form with dough.
Place the mold in the oven at 190°C for 20-25 minutes. until a golden hue appears; serve hot or cold.

PIE WITH CHEESE AND HAM

Ingredients for 4-6 persons:
for puff pastry
- 1/4 tea cup of water
- 4 tbsp. tablespoons butter or margarine
- 1/2 tea cup flour
- 2 beaten eggs
- 1/2 tea cup cheese, cut into small cubes
- 1 pinch of salt
— dry mustard,
- ground black pepper;
For filling
- 1 tbsp. tablespoon butter or margarine
- 1 tbsp. a spoonful of flour,
- 1/2 tea cup broth
- 2 teaspoons finely chopped herbs
- salt, black ground pepper;
- 60 g fresh mushrooms cut into thin slices,
- 120 g ham, cut into strips,
- 2 tbsp. tablespoons finely chopped cheese, rolled in breadcrumbs.

Cooking
Preheat the oven to 200°C. Pour the dough water into a small saucepan. Butter cut into small pieces and put in water, slowly bring to a boil, making sure that the butter has completely melted before boiling, reduce heat and boil for another 30 seconds. On paper towel sift flour with a pinch of salt. Remove the pan from the heat and pour flour and salt into it, mix quickly and vigorously until the mixture lags behind the pan, put on a plate and cool.
In a small saucepan, dissolve the butter for the filling, add flour, heat for 1-2 minutes. until pale yellow, gradually beat with broth until smooth, add a pinch of salt, ground black pepper and finely chopped greens, mix with mushrooms, ham and set aside. Add salt, ground black pepper, dry mustard to the dough, put back into the pan, gradually add beaten eggs, put, stirring, diced cheese, bring the dough to a homogeneous mass.
Put the dough in one form or in 4 individual ones, put the filling on the dough, spread the cheese on top, rolled in breadcrumbs, place in the oven until golden brown and serve immediately.
This pastry dish originates from Burgundy, but is also popular in the Champagne region and in many other areas.

FRENCH FLAN WITH APPLES

Ingredients for 6 persons:
for the test
- 3/4 tea cup wheat flour,
- 3/4 tea cup pancake flour
- 1/4 tea cup butter
- 1/4 tea cup margarine

- 2-3 cm. spoons of cold water;
For filling
- 4 tbsp. spoons of apricot jam
- 2 tbsp. spoons of water
- juice of 1 small lemon
- 500 g of apples,
- 1 tbsp. a spoonful of granulated sugar.

Cooking
Preheat the oven to 200°C. Pour flour into a bowl, add butter and, after mixing, make a mixture like bread crumb, mix with granulated sugar and cold water until firm but elastic.
Lightly knead the dough on a board sprinkled with flour, roll out, place in a low form with a diameter of about 25 cm.
Boil 2-3 min. apricot jam with water, stirring constantly, transfer to a tea cup and leave to cool. Pour lemon juice into a bowl. Peel the apples, remove the core, cut into thin slices, pour over lemon juice, arrange in a mold on the surface of the dough, sprinkle with sugar, place the mold in the oven for about 35 minutes.
While the flan is still hot, brush it with apricot jam and serve with whipped cream.
French flan with apples is typical fruit pie, which is served at the end of a delicious meal.

ASSORTED FRUIT IN DOUGH

Ingredients for 6 persons:
- 350 g puff pastry (see 15 types of French pastry),
- fruit platter - 2 kiwi, 2 peaches, 100 g cherries, a small basket of strawberries, 100 g grapes;
- 3 tbsp. spoons of apricot jam
- 1 tbsp. spoon lemon juice,
- 1 raw egg for glazing.

Cooking
Preheat oven to 225°C. Roll out the dough into a large rectangle about 7 mm thick.
With a sharp knife, cut off a 2 1/2 cm edge on all sides, transfer the dough to a kitchen towel, moisten the ends of which with cold water. Put the cut edge along the edge of the rectangle and lightly press both surfaces so that they stick, pierce the bottom with a fork and lightly brush with a beaten egg, place in the oven for 15-20 minutes. until golden brown, remove from oven and cool.
Cut the peaches and kiwi into thin slices, remove the stones from the cherries and grapes, carefully arrange them in rows on the surface of the rectangle in accordance with the color scheme.
Put apricot jam in a small saucepan, add lemon juice and bring to a boil, stirring constantly, cool, but not completely. If the mixture is too thick, add some boiled water; cover the surface of the fruit with a thin layer of jam.

This dessert should not be served immediately after preparation, it must be kept for 1-3 hours. You can use whipped cream (1 tea cup) under the fruit layer or vice versa.

LEMON CAKE

Ingredients:
for sand dough
- 1.25 tea cups of wheat flour,

- 1/2 tea cup butter
- 1 egg yolk,
- a few drops of vanilla extract,
- 1 pinch of salt;
For filling
- zest and juice of 2 large lemons
- 3 large raw eggs,
- 3/4 tea cup of granulated sugar,
- 1/2 tea cup heavy cream

Cooking
Preheat the oven to 180°C. Sift flour into a bowl, put granulated sugar, salt, add butter, cut into large cubes, mix, making a mixture like bread crumb, then put egg yolk and vanilla extract, mix again, form a ball and cool for 30 minutes.
On a board sprinkled with flour, roll out the dough into a thin layer with a diameter of about 25 cm, put it in a mold, place in the oven for 15 minutes, then remove from the oven and reduce the temperature to 150 ° C. Beat all the ingredients for the filling, put on the surface of the baked dough, place in the oven again for another 15 minutes, serve warm.

Eclairs

Ingredients for 12 eclairs:
for puff pastry
- 7/8 tea cup of water
- 1/3 tea cup butter or margarine
- 3/4 tea cup sifted flour
- 3 raw eggs;
for cream
- 1 raw egg
- 1 egg yolk,
- 1/4 tea cup of granulated sugar,
- 1 tbsp. a spoonful of starch
- 1 1/2 tea cups flour
- 1 tea cup of milk
- a few drops of vanilla extract;
for glazing
- 100 g of granulated sugar,
- hot water,
- a few drops of vanilla extract or 1-2 teaspoons of cognac.

Cooking
Preheat the oven to 180°C. In a deep saucepan, mix the butter with water and bring to a boil, remove from heat, pour in the flour and stir until the mixture lags behind the walls of the pan, cool, transfer to a plate. When the mixture has cooled, put it back into the pan and add the beaten eggs one at a time, beating after each egg so that the mixture becomes a homogeneous, soft consistency, but keeps its shape well. It may not be necessary to add all the eggs.
Shape the dough into tubes about 7 cm long, lay them out separately from each other on a baking sheet, sprinkle it lightly with water, place in the oven, raise the temperature to 190 ° C.
After 20-30 min. check if the dough has become crispy; if not, place back in the oven for 5 minutes.

To prepare the cream, separate the egg white from the yolk (keep the protein). Combine the yolk with sugar, sprinkle with flour, add half the amount of milk, mix thoroughly. Bring the remaining milk to a boil and pour into the egg mixture; stirring constantly, bring the mixture to a boil, remove from heat, add egg white, mix until thick, but do not dry, return to heat and hold for 1 minute, stirring occasionally, add vanilla extract; transfer the mixture into a bowl, put parchment paper on the surface of the cream and leave to cool, then sprinkle with sugar, pour hot water stirring constantly until the mixture has a thick consistency.
Take a small amount with the back of a wooden spoon icing sugar- it should drain slowly; add vanilla extract to it. Eclairs cut lengthwise into 2 parts, grease with cream, connect the halves. Using a spoon, coat each surface of the eclairs with icing before serving.

CAKE WITH PRUNE

Ingredients:
- 3/4 tea cup flour
- 3/4 tea cup butter
- 6 tbsp. spoons of granulated sugar,
- 1/4 tea cup grated almonds
- 1 egg yolk,
- 1 tbsp. a spoonful of cold water
- 600 g prunes, pitted and cut in half.

Cooking
Preheat the oven to 200°C. Sift the flour into a mixer, add 2/3 of the amount of butter, 2 tbsp. spoons of granulated sugar, almonds, egg yolk, water, knead the dough and cool.
Dissolve the remaining butter in a frying pan with a diameter of about 25 cm, add the remaining granulated sugar, hold on fire until caramel, remove from heat, put the prunes.
On a board lightly floured, roll out the dough to a slightly larger diameter than the form. Put the dough in it, on top - a mixture with prunes, gently press down, bend the edges, place in the oven until a golden hue appears.
Release the cake from the form, put on a dish.

COOKIES WITH WALNUTS

Ingredients for 4 persons:
- 1 1/2 tea cups shortcrust pastry (see 15 types of French pastry),
- 3 egg yolks,
- 1/2 tea cup of granulated sugar,
- 3 tbsp. tablespoons shelled and chopped walnuts
- 2 beaten egg whites
- 4 tbsp. spoons of raspberry jam

Cooking
On a lightly floured board, roll out the dough, shape into 4 cakes and pierce with a fork in several places.
Beat egg yolks with sugar, mix with walnuts, gently combine with beaten egg whites and beat everything thoroughly with a metal spoon.
Spread the mixture on the surface of each cake, put 1 tbsp on top. a spoonful of raspberry jam, place in an oven heated to 180 ° C, bring to readiness and immediately serve.

SHELLS WITH BUTTER

Ingredients for 4 persons:
- 350 g of pasta shell shape,
- 50 g butter,
- 50 g grated Swiss cheese or parmesan cheese,
- salt, black ground pepper.

Cooking
Boil the shells in salted water, without closing the lid, for 10-20 minutes, tasting from time to time - the paste should be crumbly, strain and shake well to leave as little water as possible.
Then put in a suitable saucepan, put the butter cut into small pieces, then the cheese, mix slowly over moderate heat until the shells warm up well.

PIZZA WITH TOMATOES

Ingredients for 4 persons:
- 500 g of yeast dough (see 15 types of French dough),
- 1 can of peeled tomatoes
- 50 g anchovies,
- 50 g pitted black olives,
- 100 g Swiss cheese or feta cheese,
- vegetable oil,
- salt.

Cooking
Roll out the dough into a round layer, put on a baking sheet greased with vegetable oil, slightly raise the edges, pierce the bottom in several places and grease with vegetable oil.
On the surface of the dough, lay out slices of cheese, slices of tomatoes and anchovies, previously soaked for half an hour in cold running water, add whole olives and pour a thin stream (3 tablespoons) of vegetable oil, place in an already preheated oven for about 20 minutes. and serve very hot.

PIE WITH CURRANT

Ingredients for 4 persons:
- 300 g of puff pastry (see 15 types of French pastry),
- 1 kg currant (to taste),
- 250 g of granulated sugar,
- 200 g fresh cream.

Cooking
Put on moderate heat a saucepan with 1 glass of water, with granulated sugar and cook for about 12 minutes. Peel the currants, put them on a baking sheet and pour over the prepared syrup.
Roll out the dough and cut into 2 pieces. Put one of them on a baking sheet, put currants on it and cover with the second part of the dough; in the center, make a wide hole the size of a large coin to release steam, place for 20 minutes. into a hot oven.
Serve with cream (separately).

BRIOSHI WITH MUSHROOMS

Ingredients for 12 persons:
- 12 brioches (see issue 71 - "The famous brioche dough and products from it"),
- 400 g of champignons,
- 1 PC. shallot,
- 150 g fresh cream,
- 75 g grated Swiss cheese,
- 50 g butter,
- 50 g of vermouth,
- salt, black ground pepper.

Cooking
Peel and rinse the mushrooms, dry and cut into very thin slices; Peel and finely chop the shallot.
Dissolve the butter in a frying pan, put the mushrooms and leave on high heat until their juice has evaporated, add shallots, salt, pepper and leave on fire for a few more minutes, pour wine and, stirring with a wooden spoon, leave on fire, add cream and simmer for a few minutes until a thick sauce is obtained.
Preheat the oven to 240°C.
Cut the brioches lengthwise into 2 parts, thickly spread the prepared cream between the halves, sprinkle with grated cheese, fold the halves, place in the oven, serve very hot.

BALLS according to the recipe of the owner of the castle

Ingredients for 6 persons:
- 150 g flour,
- 1/4 l of water,
- 80 g butter,
- 100 g ham, cut into small pieces,
- 100 g grated Swiss cheese,
- 1 tbsp. tablespoon finely chopped chives
- 1 tbsp. a spoonful of finely chopped parsley,
- 4 raw eggs,
- tomato sauce,
- salt, black ground pepper;
for deep-frying - vegetable oil.

Cooking
Boil water with butter, salt and black pepper, add flour and dry on fire until the dough leaves the sides of the pan; then remove from heat, add one by one eggs, stirring constantly, parsley, chives, ham and cheese.
Using a spoon, form balls from the resulting mixture, place in deep-fryer at a temperature of 160 ° C, fry, strain, put on blotting paper, transfer to a dish, garnish with parsley; serve with tomato sauce.

BLACKCURRANT CAKE

Ingredients for 6-8 persons:
for sand dough
- 250 g flour,
- 125 g butter,
- 75 g of granulated sugar,
- 1 raw egg
- 1 pinch of salt;
- 50 g currant jelly,
— 8 pcs. crushed cookies,
- 250 g freshly frozen blackcurrant,
- 125 g egg whites,
- 150 g of granulated sugar,
- powdered sugar;
for punch
- 50 g of liquor,
- 100 g of granulated sugar,
- 100 g of water.

Cooking
Grind the butter, sugar and salt, add the egg, quickly and thoroughly mix with flour, form a ball and leave for 1 hour; then roll out the dough with a thickness of 1/2 cm, put in a round shape, greased with butter; put a few dry beans on the dough, cover with foil and bake in the oven for 10 minutes. at a temperature of 210°C.
Remove the foil and remove the beans; grease the bottom of the baking with currant jelly, sprinkle with crushed cookies.
Prepare a syrup of granulated sugar and water, cool, mix with liquor and soak the biscuits.
Beat egg whites, add half the amount of granulated sugar, then put the remaining granulated sugar, blackcurrant, mix thoroughly, put on cookies, sprinkle with powdered sugar on top.
Place the mold in the oven for 12 minutes. at a temperature of 210 ° C, remove from the oven and cool.

COD DONUTS

Ingredients for 20 donuts:
- 400 g cod fillet;
for the test
- 250 g flour,
- 2 egg yolks,
- 3 egg whites,
- 1/4 liter of warm water or beer,
- 1 tbsp. a spoonful of peanut butter;
- vegetable oil for frying,
- 1 pinch of salt.

Cooking
In a bowl, mix flour with salt, add egg yolks, warm water or beer, peanut butter, whipped egg whites. Roll out the dough, cut.
Form balls the size of prunes from the fish fillet, wrap in dough and deep-fry at a temperature of 150 ° C.

PINEAPPLE AND GINGER CAKE

Ingredients for 6 persons:

- 2 pineapples,
- 4 lemons,
- 45 g cinnamon,
- 100 g of powdered sugar,
- 100 g butter,
- 600 g of granulated sugar,
- 270 g of ginger;
For pastry cream
- 1 pineapple,
- 8 egg yolks,
- 70 g flour,
- 130 g of granulated sugar.

Cooking
Roll out the dough, put in a cake mold, lightly greased with butter; with parchment paper laid on the bottom and a few dry beans, place in the oven at a temperature of 210 ° C for 25 minutes; free from form, cool.
Pass one peeled pineapple through a mixer, then through a sieve to get 1 liter of juice, boil. Mix egg yolks, granulated sugar, flour in a saucepan, pour over hot pineapple juice, put on low heat for 7 minutes, heat to 80 ° C without boiling.
Peel the lemon zest, cut into small cubes of 2 mm, dip in boiling water for 2 minutes, strain, leave.
Peel and cut the ginger in the same way as the zest, put in a saucepan with half the amount of granulated sugar and 600 g of water, cook over low heat for 1 hour. Sprinkle the baked dough with powdered sugar and cinnamon.
Cut another peeled pineapple lengthwise into 4 parts, remove the core, cut the flesh into slices 5 mm thick, fry in a pan with butter, cinnamon and the remaining granulated sugar, leave to caramelize; add lemon zest and ginger to the cream, grease the dough with it, cover with pineapple slices.
Serve warm.

BOATS WITH CREAM

Basic recipe. Filling can be the most diverse - see below

Ingredients for 8 boats:
for the test
- 100 g flour,
- 50 g butter + 20 g for greasing molds,
- 1 raw egg
- 50 g of granulated sugar,
- 1 pinch of salt;
for cream
- 40 g flour,
- 3 raw eggs,
- 300 g of milk,
- 100 g of granulated sugar,
- 50 g of rum,
- 1 pinch of salt.

Cooking
50 g butter cut into small pieces. Crack 1 egg, separating the yolk from the protein.
Pour 100 g of flour into a bowl, make a depression in the center, where to put pieces of butter, egg yolk, 50 g of granulated sugar, a pinch of salt, mix everything thoroughly with the addition, if necessary, of a small amount of water; form the dough into a ball and set aside for 1 hour.
Heat the oven to a moderate temperature. Grease boat molds with butter. Roll out the dough on a board with a thickness of 2 mm, cut into 8 pieces, arrange in greased molds, place in the oven for 15 minutes. When the dough is baked, remove the molds from the oven, remove the boats from them and cool.

Prepare cream: break 2 eggs, separating the yolks from the proteins; Pour the yolks into a bowl, add the last whole egg and granulated sugar, beat with a wooden spoon until foamy. Warm up the milk. Pour a pinch of salt, 40 g of flour into a bowl, mix, then gradually pour warm milk over it, stirring constantly.

Transfer the prepared cream to a saucepan, put on slow fire and continue stirring until boiling.
When the cream is thick, remove the pan from the heat, add the rum; Immerse the saucepan in cold water and continue stirring until the cream becomes slightly warm, then place it in the refrigerator until completely cooled.
Fill the boats with cream and decorate, at your discretion, with cherries or pineapple in syrup, strawberries, raspberries, grapes, etc.

BOATS WITH STRAWBERRY

Ingredients for 8 boats:
- 200 g of dough (100 g of flour, 50 g of butter, 50 g of granulated sugar, 1 raw egg, 1 pinch of salt - mix everything thoroughly and wash with your hands),
- 20 g butter,
- 300 g of small garden strawberries (or forest),
- 3 tbsp. spoons raspberry jelly,
- 50 g kirsch (cherry vodka) or cognac.

Cooking
Prepare the dough (see above "Boats with cream"). Heat the oven to a moderate temperature.
Roll out the dough on a board with a thickness of 2 mm, cut into 8 pieces, arrange in molds greased with butter, place in the oven for 15 minutes.
Rinse the strawberries thoroughly, remove the stalks, dry completely. When the boats are baked, take them out of the oven, free them from molds, cool, fill with strawberries.
Put the raspberry jelly in a small saucepan, add the kirsch, heat a little, stirring constantly. Put the boats on a dish and pour each with raspberry jelly.

BOATS WITH RASPBERRY

Ingredients for 8 boats:
- 40 g flour,
- 80 g of granulated sugar,
- 2 raw eggs,
- 1 vanilla pod
- 300 g of milk,
- 300 g raspberries,
- 3 tbsp. spoons of raspberry jelly or jelly from red or white currant,
- 1 coffee spoon of alcohol raspberry tincture.

Cooking

Boil milk with vanilla bean. Break the eggs, separating the yolks from the whites (the whites will serve to prepare another dish). Put the egg yolks with granulated sugar in a saucepan, beat until foamy, add the flour, stirring constantly, and a little milk, then remove the vanilla pod.
Put the pan on a slow fire, constantly whisking its contents, bring to a boil and remove from heat when the cream is thick. Immerse the saucepan in cold water and continue stirring until the cream is slightly warm, then place in the refrigerator until completely cooled.
Sort the raspberries, peel, carefully rinse and dry. When the cream is cold, spread it in boats, put raspberries on it.
In a small saucepan, bring the raspberry jelly almost to a liquid state, add alcohol raspberry tincture, mix and pour into boats.

BOATS WITH FRUIT SYRUP

Ingredients for 8 boats:
- 40 g flour,
- 80 g of granulated sugar,
- 2 raw eggs,
- 300 g of milk,
- 2 tbsp. spoons of apricot jam
- 1 tbsp. a spoonful of raspberry jelly
- 2 slices of pineapple in syrup,
- 2 peaches in syrup
- 12 mirabelle berries in syrup,
- 16 cherries in syrup.

Cooking
Bake 8 dough boats (see Cream Boats above).
Prepare cream: boil milk; break the eggs, separating the yolks from the proteins; in a bowl, beat the egg yolks with 1 egg white and granulated sugar with a wooden spoon until foamy, gradually adding flour and a little milk, stirring constantly; Transfer the entire mixture to a saucepan, put on a slow fire and, stirring constantly, bring to a boil; when the cream is thick, remove the pan from the heat, immerse in cold water and continue stirring until the cream becomes a little warm, then refrigerate until completely cooled.
Cut pineapple slices into small pieces; remove pits from peaches and cut into wide strips; remove stones from mirabelle and cherry.
When the cream is cold, spread it over the boats.
Put pineapple pieces in 2 boats; in other 2 boats - mirabelle; in the third pair - strips of peaches, and in the last - cherries.
Put apricot jam in a small saucepan, raspberry jelly in another saucepan, heat a little over very low heat.
Pour boats with pineapple, peach and mirabelle apricot jam, and boats with cherries - raspberry jelly.
Serve chilled.

PIE WITH LAMB

Ingredients for 6 persons:
- 600 g of puff pastry (see 15 types of French pastry),
- 300 g of back pulp lamb legs,
- 3 lamb kidneys,
- 40 g of zest (a kind of lemon),
- 1/2 tbsp. spoons of granulated sugar,
- zest of 1/2 lemon
- 1 raw egg
- vegetable oil,
- salt,
- ground white pepper.

Cooking
Roll out the dough on a board, cut into 6 pieces, put them in 6 round forms with a diameter of 6 cm.
Cut the zest into small pieces and pass through a mixer with pieces of lamb.
Finely chop the lamb kidneys, quickly fry in a pan with a small amount of vegetable oil, grind to a state of minced meat with salt, ground white pepper, grated lemon zest and granulated sugar; fill the molds with the mixture, close the edges with dough, coat with a beaten egg on top.
Place in oven at 180°C for 20 minutes.
Serve with sauce after roasting lamb.
This is how this dish is prepared in Toulouse.

The famous brioche dough

Brioshes and Savarins

French cuisine has always been an example of perfection in the art of cooking, and the French consider famous chefs to be a kind of poets. The French are connoisseurs and lovers of gourmet cuisine, they are picky and thorough in the selection of the range and quality of food products.

In its traditional form, French cuisine is rich and varied, due to the wide range of products used and different ways their preparation.
Based on French tradition, the great French culinary specialist Antoine Karem believed that saving is the enemy of good cuisine.

The rich French brioche dough was invented in early XIX centuries by the French confectioners the Julien brothers and gained immense popularity all over the world.
The dough, as well as the bun of the same name, are named after the famous French confectioner Brioche.

brioche dough

Ingredients:
1 kg flour
6 - 7 eggs,
15 g salt
50 g sugar
300 g milk
250 g butter,
20 - 30 g of yeast,
zest of 1 lemon or lemon essence

Cooking
Dissolve yeast in warm milk with a pinch of salt and sugar and mix with three tablespoons of flour. Pour the kneaded yeast into a small saucepan or bowl, lightly sprinkle with flour and leave the resulting rare dough for 15-20 minutes in a warm place for fermentation. Form the sifted flour into a wreath, beat in the eggs, add salt, sugar, lemon zest, chopped on a fine grater, or lemon essence, pour in the yeast, mix well, combine with flour and, gradually adding slightly warmed milk and butter, knead soft dough. Place the kneaded dough in a saucepan or other dish, cover with a clean cloth and put in a warm place for fermentation.

Put the dough that has risen well into a mold (fill the mold halfway with dough), lightly greased with melted butter and sprinkled with flour, put in a warm place and let it fully proof so that the dough fits well in the mold.

Bake in an oven moderately heated to 170-180 C. The baking time depends on the size of the mold - the larger the mold, the longer the baking time, and vice versa.

Benye "Mignon"

Ingredients:
1 kg brioche dough
50 g powdered sugar,
600 g raspberry syrup.

Cooking
From ready dough form into balls the size of a teaspoon Walnut, immerse them one by one in a very hot fryer and fry until golden color. After that, remove the finished balls with a slotted spoon, put them on a sieve to drain the oil and then sprinkle with powdered sugar. Serve hot with chocolate sauce, raspberry or cherry syrup.

Brioche with rum

Ingredients:
1 kg brioche dough

500 g of water
100 g of rum or cognac,
20 g flour
500 g sugar for syrup.

Cooking
Place the finished dough in a pre-floured mold. Allow to proof completely, then bake in the oven. Remove the brioche from the mold, let it cool and soak in sugar syrup with rum. Serve hot. When serving, place small pieces of sugar around the brioche, pour over them with hot rum and light them. The lit brioche has a very spectacular and beautiful appearance.

Brioche with chocolate

Ingredients:
1 kg brioche dough
20 g butter for greasing the mold
20 g flour
500 g of water
500 g sugar for syrup
100 g cognac,
500 g chocolate sauce.

Cooking
Prepare brioche as described in the previous recipe. Soak the finished chilled brioche with sugar syrup flavored with a small dose of rum or cognac. When serving hot, warm the syrup and put the brioche in a warm place. Serve the chocolate sauce in a gravy boat with the brioche.

To prepare chocolate sauce, either dissolve chocolate with a small amount of milk or cream in a water bath, or dissolve chocolate in a sufficiently large amount of hot milk or cream, and then heat to a boil over a fire and thicken with starch, previously mixed with a small amount of water. The sauce can be flavored with a few drops of cognac or rum.

Small brioches (buns) with cream

Ingredients:
600 g brioche dough

50 g flour
100 g chocolate
500 g cream
150 g sugar
500 g sugar for syrup
100 g of cognac.

Cooking
Divide the finished dough into pieces with a tablespoon, put them in special corrugated molds (baskets) greased with oil and dusted with flour, put in a warm place and let them proof completely. Fill molds only half way. Bake in a medium oven, then remove and let cool.

Cook sugar syrup in a ratio of 1: 1, flavor it with rum or cognac and soak ready-made small buns with it. Whip the cream separately and mix it with powdered sugar and broken chocolate dissolved in a water bath with 3-4 tbsp. spoons of water. Cut the buns with a knife horizontally to half and using pastry bag fill the incision with whipped cream with chocolate. Decorate with a rose of cream, put the finished product on a dish and serve cold.

Small brioches with chestnut cream

Note: Cream of chestnuts can be successfully replaced with custard on eggs (cream recipe see below), and it will be even tastier. Or you can make a cream from butter softened at room temperature and condensed milk, mixing them approximately in a ratio of 1: 1 (to taste). You can use any other cream you want.

Ingredients:
600 g brioche dough
30 g butter for greasing molds
50 g flour
500 g sugar for syrup
500 g water for syrup
100 g cognac for syrup,

150 g powdered sugar for cream,
300 g chestnut puree for cream.

Cooking
Prepare brioche as described in the previous recipe. To make chestnut cream, grind the butter until white, then add the puree of peeled, boiled with milk and sugar and passed through a sieve chestnuts. Stir the mixture well and decorate each brioche with roses made from it using a pastry bag. Serve cold.

Custard on eggs (basic)

Ingredients for 360 g of cream:
20% cream (or milk) - 1 cup.
Sugar - 4 tablespoons.
Starch - 1 teaspoon.
Eggs - 3 pieces (instead of eggs, you can take twice the amount of egg yolks).

Cooking
Put in enamel pan sugar, starch, pour eggs and stir for 1-2 minutes. Add cream, put on the stove and, stirring with a wooden spatula (or stainless steel spoon), heat until thickened, but no more! As soon as it thickens, immediately remove from heat. Do not boil - otherwise the cream will be cut off! Remove from the stove and put the cream to cool. Aromatize the cream.

Cream flavoring

If desired, the cream can be flavored in one of the ways
- add 1-2 grams of vanilla sugar or a tablespoon of vanilla liqueur to the finished cream,
- add a tablespoon of cognac or liquor to the finished cream,
- when cooking, replace half the cream with pineapple, or orange or tangerine juice,
- when cooking, use 3/4 cup of cream; after cooling, add half of the lemon grated on a fine grater (along with the zest),
- at the beginning of cooking, add 2 tablespoons of roasted finely chopped almonds or nuts, or peanuts,
- at the beginning of cooking, add another 2 tablespoons of sugar and 2 teaspoons of cocoa powder or a 50-gram bar of chocolate (and do not add sugar).

Small brioches "Wells of love"

Ingredients for 360 g of cream:
600 g brioche dough
30 g butter for greasing molds
200 g butter for cream,
150 g powdered sugar,
300 g chestnut puree,
500 g sugar for syrup
500 g of water
100 g cognac,
100 g cherry jelly.

Cooking
Prepare brioche as instructed. previous recipes. On each brioche, make a border of chestnut cream, and cover the middle with a layer of jelly or jam from cherries, cherries, strawberries, etc.
NOTE. Cream of chestnuts can be successfully replaced with custard on eggs (see cream recipe above). And see note to "Little Chestnut Cream Brioshes"

Small brioches "Chantilly"

Ingredients for 360 g of cream:
600 g brioche dough
30 g butter for greasing molds
50 g flour
500 g sugar for syrup
500 g of water
100 g of rum
300 g cream
1 package vanilla powder,
100 g of powdered sugar.

Cooking
Brioches cooked in baskets (forms) and soaked in syrup, garnish with whipped cream with sugar and vanilla. Serve cold.

Savarin

The product is named after the legendary French culinary expert Brillat-Savarin, author of numerous cookery books.

Ingredients for 360 g of cream:
600 g brioche dough

20 g flour
500 g sugar for syrup
500 g of water
100 g of cognac.

Cooking
Savarin is a large ring-shaped brioche baked in a special "savarin" shape. The size of the form is selected depending on the amount of dough prepared.
Soak the baked brioche gradually with sugar syrup flavored with rum or cognac, and the brioche should be cold, and the syrup should be warm, but not hot or boiling.
When serving cold, put the brioche in a cold place.
Brioche Savarin served with various types garnish, hot or cold.
In the middle of the savarin, you can put various boiled fruits, cream, jelly, etc.

Savarin with pineapple

Ingredients for 360 g of cream:
600 g brioche dough
20 g butter for greasing molds
20 g flour
500 g sugar for syrup
500 g water for syrup
100 g cognac for syrup,
300 g 35-40% whipping cream
80 g powdered sugar for whipping with cream,
1 packet of vanilla whipping powder with cream
500 g pineapples, thinly sliced

Cooking
Fill the middle of the baked and syrup-soaked brioche with whipped cream with powdered sugar and vanilla, and garnish the outside with pineapple slices. Place on a dish. Lay the side of the dish with pineapple pounds filled with the same whipped cream. Savarin served cold.

Note: For whipping, you can use cream of lower fat content if you add gelatin pre-soaked in water (all excess water drain so as not to dilute the cream too much) and heat until dissolved. Beat by placing the bowl with cream in cold water.

Another type of classic pastry, made from a very interesting dough.
This is the first time I have done this, although I have seen similar recipes.
But when I saw in one of the issues of our gastronomic magazine a recipe from the book Desserts by Pierre Herme (this is one of the most famous French confectioners in the world) - cookies from saber dough on steep yolks, it caught fire to make.
Only she baked not cookies, but portioned linzer cakes.
The most delicate dough, surprisingly crumbly and melting in your mouth. Worth repeating!

As soon as this cake is not called - and the cake from Linz, and Linzentart, Linz cake, and so on.
The history of the origin of the recipe is not known, but it is strongly associated with the Austrian city of Linz.

Recently it became known exactly when this cake was first described!
In the archives, culinary notes from 1653 by an Austrian born in Verona, Anna-Margarita Sagramosa, nee Countess Paradis, were found in 1653 (today the recipe is stored in the city museum of Linz). The Austrians claim that this is the very first cake ever described.

And the mass production of the cake was first started by Johann Konrad Vogel (1796-1883).

Today this cake is the most famous export product of the city of Linz.
The Jindrak confectionery alone sells around 80,000 Linz cakes a year.
And of course, each pastry chef has his own "secret" recipe. "There are many recipes for Linz cake," says Leo Jindrak about his secrets. The appearance is important, the lattice of dough and the filling of red-currant jam."

I agree with Leo Jindrak that there are a lot of recipes for this cake.

What do they all have in common:
- the basis of shortbread dough in the form of a basket, which necessarily includes nut (almond) flour, ground spices and, sometimes, cocoa.

A layer of raspberry or red-currant (black-currant) jam
- testyany lattice "overlap" from above.

Shall we start?

For 6 molds for mini-tarts, with a diameter of 12 centimeters:

3 hard yolks
330 grams butter at room temperature
50 grams of powdered sugar
40 grams almond flour
2 teaspoons ground cinnamon(did not use)
salt on the tip of a knife
1 tablespoon rum
315 grams white flour

200 grams of jam for the filling (I had raspberry)

1 egg for glazing

1. Hard boil the eggs, separate the yolks. Rub the yolks through a sieve. Sift flour.

2. Beat butter with powdered sugar until fluffy. Add the mashed yolks, beat the butter with the yolks until smooth.

3. Add flour, cinnamon, salt, rum, almond flour, knead the dough very quickly.

4. Divide the dough into 2 parts, flatten each into a disc, wrap in plastic wrap and refrigerate for at least 4 hours.

The dough is very soft, the amount of oil in it is very large in relation to the flour. If the dough is not properly cooled, it will be impossible to work with it.

5. Separate 1/2 of one of the disks, and divide the remaining dough into 6 parts. Remove for now in the refrigerator.

6. Roll out the remaining piece of dough on a small board, between two sheets of baking paper. Remove to freezer.

7. Distribute the dough into molds with your hands - the thickness should be the same at the bottom and at the sides. Remove to freezer for 15 minutes.

8. Preheat the oven to 180 C.

9. Get the baskets out of the freezer. Spread jam in them, but so that the layer height is no more than 5-6 millimeters.

It is fundamentally. If there is more jam, he will wet the basket and the cake will spread.

10. Get the dough board out of the freezer. Cut the dough into strips 1 cm wide. Lay strips in the form of a lattice on each basket. Cut off excess. Run a knife around the circumference of each basket, making grooved edges and securing the ends of the lattice.

11. Beat the egg with milk or sugar syrup, brush the cakes on top and bake for 30-40 minutes until the baskets are browned on top and the jam in the slots begins to boil.

12. Let the cakes cool completely in the molds on the wire rack and only then take them out onto a plate.

Debriefing.

I didn't put baking paper in the baskets as the saber dough usually comes out without a problem.
And this dough is so crumbly that it was very difficult to take it out. Be sure to line the baking pans with baking paper!

Do not bake one large tart from this dough, you will not be able to cut it beautifully. This dough is suitable only for individual baking or for small "Lintsevo" cookies (two discs, one solid, the second cut out, glued with jam).

Do not use this recipe for raw egg yolks. I also made such a dough as an experiment, but it turned out to be a completely different structure, too “liquid” and it was almost impossible to work with it, I had to return it to the refrigerator all the time and cool it.

UPD
In paragraphs 3 and 4 there was a technological slip. Corrected.

A very valuable type from Veronica verifica:
It is not at all necessary to boil a whole egg, only the yolk can be boiled, and the protein can be used for other types of baking.
How to cook yolk.
1. You can just gently lower it into boiling water in a strainer (Veronica's advice).
2. You can pre-freeze the yolk. As a result of freezing, the yolk gels irreversibly (I wrote about this earlier, and warned that to prevent gelation, the yolk must be mixed with sugar or salt before freezing). Then the yolk can be thawed and safely boiled.