French pastry recipes at home. French pastry recipes
Easy French Cherry Clafoutis Recipe
Clafoutis is one of the oldest French desserts. At the core pancake dough, at the bottom of the form of berries that are filled with dough, traditionally this berry is a cherry, but others can be used)
Ingredients:
3-4 cups cherries
- 3 eggs
- 100 gr flour
- 200 gr milk
- a pinch of salt
- sugar - 80 gr + tablespoon
- powdered sugar for sprinkling
Cooking method:
1. Peel the cherries, mix with one tablespoon of sugar.
2. Beat eggs with the remaining sugar, add salt, milk. Continuing to beat, add flour. Mix until the dough becomes homogeneous.
3. Lubricate the baking dish with oil, put the cherry in it, pour the dough. Bake the clafoutis at 180 degrees for 40 minutes, sprinkle with powdered sugar when serving. The cherry clafoutis is ready.
Everything is very simple and delicious)
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Recipe.
500g flour.
2 eggs.
75gr. butter.
160g warm milk.
60g sugar
1 teaspoon salt
vanilla.
Filling.
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Exquisite pastries-buns in the form of a rosebud.
Recipe.
500g flour.
2 eggs.
75g butter.
160g warm milk.
5g quick yeast (in original recipe one package of fast dry yeast is listed, although I strongly recommend taking half a serving of yeast and fermenting the dough longer)
60g sugar
1 teaspoon salt
lemon zest (optional)
vanilla.
Filling.
Here boiled cranberries with sugar, spices and a spoonful of starch.
The French recommend chocolate pudding or chocolate chips
Knead the dough from the indicated ingredients. You need to knead for a long time, about 15 minutes. The dough will first
it looks like thick oatmeal, from which it was very necessary to splash more warm milk .. but no need to rush. After some time, the dough became more elastic and soft, but elastic. For the French, the dough is fermented for 1.30 minutes ... for me it rose longer and rose 5 times. The finished dough is very pliable in work, does not stick to hands, does not require additional flour when forming products...
Divide the dough into portions, form circles (I have 80g per serving), let it lie down for 10 minutes, then roll each portion of the dough into a cake and form a rosebud .. see step-by-step photos on the French website. Then grease with an egg (I also sprinkled with sugar) and bake at T 170C for about 20 minutes. It is best to bake these buns by laying them in a mold with sides, trying to stack them so that they touch each other a little. And if you want to bake individual portions of buns, then it is best to put it in a mold .. for example, a mold for small cupcakes. If this is not done, then during baking the bun will grow and the petals may disperse ..
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Exquisite pastries-buns in the form of a rosebud.
Recipe.
500g flour.
2 eggs.
75g butter.
160g warm milk.
5g fast yeast (original recipe calls for one packet of fast dry yeast, although I strongly recommend using half the yeast and fermenting the dough longer)
60g sugar
1 teaspoon salt
lemon zest (optional)
vanilla.
Filling.
Here boiled cranberries with sugar, spices and a spoonful of starch.
The French recommend chocolate pudding or chocolate chips.
Knead the dough from the indicated ingredients. You need to knead for a long time, about 15 minutes. The dough will first
it looks like thick oatmeal, from which it was very necessary to splash more warm milk .. but no need to rush. After some time, the dough became more elastic and soft, but elastic. For the French, the dough is fermented for 1.30 minutes ... for me it rose longer and rose 5 times. The finished dough is very pliable in work, does not stick to hands, does not require additional flour when forming products...
Divide the dough into portions, form circles (I have 80g per serving), let it lie down for 10 minutes, then roll each portion of the dough into a cake and form a rosebud .. see step-by-step photos on the French website. Then grease with an egg (I also sprinkled with sugar) and bake at T 170C for about 20 minutes. It is best to bake these buns by laying them in a mold with sides, trying to stack them so that they touch each other a little. And if you want to bake individual portions of buns, then it is best to put it in a mold .. for example, a mold for small cupcakes. If this is not done, then during baking the bun will grow and the petals may disperse ..
Sour cream rolls.
Cooking time: 35 min.
Servings: 4
Dish difficulty: #d3_of_5
Similar recipes: #preparing_pastries #from_sour cream
You will need:
200g butter
200g sour cream
2 eggs
90g sugar
½ tsp salt
5g baking powder
300g flour
How to cook:
1. Melt the butter, cool a little. Beat eggs with sugar and add to butter. Add sour cream to it. Sift flour and combine with salt and baking powder.
2. Gradually add flour to the egg-sour cream mixture.
3. Knead soft plastic dough. You may need a little more flour than the recipe calls for.
4. We roll up small flagella from the dough, and form small balls out of them. We spread the rolls on a baking sheet greased with butter.
5. Bake in an oven preheated to 180 degrees for about 15 minutes until lightly browned. Serve warm with tea or milk.
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Cottage cheese pumpkin casserole
Compound:
1 cup= 250 ml
600 g cottage cheese
250 g sour cream
3-4 eggs
1/2 st. Sahara
2 tbsp. rubbed on fine grater pumpkins
2 teaspoons vanilla sugar
4 tbsp potato starch
Cooking:
1. Beat eggs with sugar, add cottage cheese - beat, add sour cream - beat, add vanilla sugar and starch - beat, add pumpkin - mix thoroughly.
2. Lubricate the multicooker bowl with oil, set the "Baking" mode for 1 hour.
3. Allow the casserole to cool slightly in the slow cooker with the lid closed, then remove the bowl and leave it on the kitchen table for 30 minutes. Invert the bowl of casserole onto a large plate.
The casserole can be eaten both warm and cold.
My comments:
I use low-fat cottage cheese in a pack, in small grains, I did it with rustic cottage cheese, it’s also delicious. Recently, I have been making casseroles from cottage cheese "with a cow", produced in the village of Vorobi, Kaluga region, I bought it from hopelessness in a local general store, now I cook casseroles only with it, it turns out unusually tender and airy.
I cook this casserole in a slow cooker in the Bake mode for 1 hour on one side, then leave it for 20 minutes with the lid closed, then with the help of acrobatic skill of two plates I turn it over to the other side and bake for another 20 minutes to brown the second side.
You can, of course, cook the casserole in the oven. Bake for 50-60 minutes at 180 degrees. Leave for 20 minutes in a baking dish on the table, then carefully remove.
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Secrets for test 1.
1. Always add diluted potato starch to the dough - rolls and pies will be fluffy and soft even the next day.
Main condition delicious pies- lush, well-risen dough: the flour for the dough must be sifted: foreign impurities are removed from it, and it is enriched with atmospheric oxygen
2. In any dough (except for dumplings, puff, custard, shortbread), that is, dough for pies, pancakes, bread, pancakes - always add “zhmenu” (about a tablespoon with a slide) semolina to half a liter of liquid. The nuns taught: “Earlier, the highest quality bread was cooked from grains. It did not dry out for a long time and was lush. Now there is no grain. Now add semolina zhmenu and there will always be good pastries. ” This is such invaluable advice.
3. Add to the dough, in addition to milk, half a glass of mineral water. Dilute a teaspoon of soda in half a glass of water and lightly extinguish it citric acid or vinegar.
Baking really turns out great. Even the rest of the next day is fluffy.
4. There should be no draft in the room where the dough is cut: it contributes to the formation of a very dense crust on the pie.
5. When kneading yeast dough all food should be warm or at room temperature, food from the refrigerator slows down the rise of the dough
6. For yeast products, the liquid should always be heated to 30-35ºС, as yeast fungi in a liquid having a lower or high temperature, lose their activity
7. When you knead the dough, your hands should be dry.
8. Before putting the products in the oven, they are allowed to come up for 15-20 minutes. Let the dough rest completely before baking. With incomplete proofing, it rises poorly and the pies do not bake for a long time.
9. Bake pies on a baking sheet over medium heat so that the filling does not dry out.
10. It is best to add unmelted butter to the dough (yeast and fresh-baked), as melted butter worsens the structure of the dough.
11. Pies cooked in milk are more tasty and fragrant, the crust after baking is shiny with a beautiful color.
12. Yeast for dough should be fresh, with a pleasant alcoholic smell. Check yeast beforehand. To do this, prepare a small portion of dough and sprinkle with a layer of flour. If no cracks appear after 30 minutes, the quality of the yeast is poor.
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Panukakku (Finnish pancakes)
Delicious Finnish pastries Panukakku are sure to please any sweet tooth, especially when served with berries, powdered sugar, syrup or other smooth topping.
Ingredients:
Butter 30 g
Chicken egg 6 pcs.
Milk 180 ml
Flour 60 g
Sugar 1 tbsp. l.
Salt 0.2 tsp
Vanilla extract 1 tsp
Berries to taste
Preheat oven to 190C.
Put oil in cast iron pan and put in the oven to melt.
Crack the eggs into a bowl and beat until fluffy.
Add milk, flour, sugar, salt and vanilla and beat until a thick cream.
Remove butter from oven and pour into egg mixture.
Bake in the oven for 20-25 minutes. Check readiness with a toothpick.
The baked goods will be golden and slightly crisp around the edges and will rise. When you take the cake out of the oven, it will settle a little.
Remove from skillet to a plate.
Slice and serve immediately with powdered sugar and berries or other sweet topping.
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"Apple Clafoutis"
Ingredients
Servings: 12
1.5 kg apples - peeled, cored and cut into slices
2 cups of flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp salt
2 eggs, beaten
1 glass of vegetable oil
1 tsp ground cinnamon
Cooking method
Preparation: 20 min | Preparation: 45 min
1.
Preheat oven to 180 C. Lightly oil rectangular shape for baking.
2.
Arrange the sliced apples in a baking dish. In a small bowl, mix flour, sugar, baking powder and salt. Add eggs and butter; spread the dough over the apples. Sprinkle with cinnamon.
3.
Bake in preheated oven for 40 to 45 minutes, or until filling is puffy and browned.
Apple pie recipe. In French, clafoutis. Sliced apples are laid down in layers, everything is poured with dough on top.
CHOCOLATE FOUNTAIN
Ingredients for 3 servings:
Dark chocolate 100 g,
butter 30 g,
chicken eggs 2 pcs.,
flour 2 tbsp. l.,
cocoa 2 tsp,
powdered sugar 50 g,
baking powder 5 g.
salt 1 pinch,
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CHOCOLATE FOUNTAIN
Fondant au chocolat - French melting chocolate dessert
Fondant is the brother of the muffin (or cupcake, if you're used to it). Some sources say that it turned out to be pouring due to the boss's mistake, chocolate cake simply not baked, and the guests were served with a liquid center. The resourceful French got out, and so a new dessert appeared in French cuisine.
Yes, and the best part is the cooking time. 15 minutes prep and 7 minutes in the oven, a record for a dessert.
Cooking time: 15 minutes prep, 7 minutes baking
Ingredients for 3 servings:
Dark chocolate 100 g,
butter 30 g,
chicken eggs 2 pcs.,
flour 2 tbsp. l.,
cocoa 2 tsp,
powdered sugar 50 g,
baking powder 5 g.
salt 1 pinch
chocolate hazelnut spread 1 tbsp. l.
Recipe: Melt chocolate, butter and chocolate-orch paste in a water bath.
Whisk eggs with powdered sugar.
Add flour, baking powder, salt and cocoa. We mix.
We introduce the beaten eggs into the melted chocolate mass. Mix well.
Grease the baking dish with butter. We fill them 2/3 with the resulting mass and put them in an oven preheated to 200 ° C.
Bake for 7 minutes. In 7 minutes you will get a fairly liquid center, if you overdo it, it will look like a cupcake.
Especially tasty to serve chocolate fondant with a scoop of ice cream.
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CHOCOLATE FOUNTAIN
Fondant au chocolat - French melting chocolate dessert
Fondant is the brother of the muffin (or cupcake, if you're used to it). Some sources say that it turned out to be pouring due to the chef's mistake, the chocolate cake simply did not bake through, and the guests were served with a liquid center. The resourceful French got out, and so a new dessert appeared in French cuisine.
Yes, and the best part is the cooking time. 15 minutes prep and 7 minutes in the oven, a record for a dessert.
Cooking time: 15 minutes prep, 7 minutes baking
Ingredients for 3 servings:
Dark chocolate 100 g,
butter 30 g,
chicken eggs 2 pcs.,
flour 2 tbsp. l.,
cocoa 2 tsp,
powdered sugar 50 g,
baking powder 5 g.
salt 1 pinch,
chocolate hazelnut spread 1 tbsp. l.
Recipe: Chocolate, butter and chocolate hazelnut paste melt in a water bath.
Whisk eggs with powdered sugar.
Add flour, baking powder, salt and cocoa. We mix.
We introduce the beaten eggs into the melted chocolate mass. Mix well.
Grease the baking dish with butter. We fill them 2/3 with the resulting mass and put them in an oven preheated to 200 ° C.
Bake for 7 minutes. In 7 minutes you will get a fairly liquid center, if you overdo it, it will look like a cupcake.
It is especially delicious to serve chocolate fondant with a scoop of ice cream.
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Rising and baking yeast dough in milk!
This method is interesting for raising and baking yeast dough in milk. The baked goods are amazing. Who has not tried, be sure to try.
1. We make any sweet dough. Everything is as usual: we make rolls, pies, rolls, etc. Spread on a sheet with a high side. On a sheet of paper, who is too lazy to wash the sheet later, only the sides should match the height of the sides of the form, otherwise milk leaks under the paper during baking.
2. Fill with WARM SWEET MILK or cream. In milk, you can add a spoonful of sour cream. At half the height of the buns (about 1 cm, because the buns are about 2 cm high), pour directly over the buns. It is not necessary to grease with an egg. Pour pigtails and grease with the same milk.
3. Cover with a film (or a glass sheet from the oven) and put in a warm place. For example, we put it on the stove, and the oven at this time is already turned on by 100 degrees.
4. Before baking, the rolls should grow 2.5 times, and the milk should be partially absorbed.
We put in the oven, the temperature is 200 degrees. Milk starts to boil almost immediately. Until the milk boils away, the rolls remain pale and continue to rise. Do not be afraid of the smell of burnt milk, the rolls do not burn!!!
But as soon as the milk has boiled away, in just 5 minutes the rolls are reddened and can be pulled out.
When pressed, baking restores its shape by 100%, while the dough is tender and airy.
P.S. It is interesting that with cream there are no wet corners and it was tastier. So that you can pour and cream.
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Rapid shortbread dough in vegetable oil.
Yes Yes. This is very good and fast food dough in vegetable oil. Suitable for different pastries. Try it, you won't regret it. Very delicious pastries it turns out.
Required:
4 cups - flour
2 pcs-eggs
1 glass - vegetable oil
1 cup of sugar
1/2 st - kefir or yogurt (can be without it)
0.5 tsp - soda slaked with vinegar.
Grind the flour with vegetable oil into crumbs.
Add eggs, sugar, kefir, soda and knead a stiff dough.
You can bake. Suitable for nuts, cookies, and also very good for an anthill cake. Very fast and convenient.
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Meringue: A Dessert Out of Air The History of Meringue (Kiss)
Meringue, or meringue, is the lightest, most delicate and romantic dessert. Slightly crunchy, but melting in your mouth… Pure bliss. As befits a dish with such a name, the history of its origin is shrouded not in one, but in a whole tangle of legends.
There are three versions of the birth of the dessert that conquered everyone - from French monarchs to Soviet children. The first tells about the extravagant Swiss confectioner Gasparini, a native of the city of Meiringen. Once, not knowing where to put the unclaimed proteins, he simply whipped them with sugar into a strong foam and baked. Since then extra proteins he didn't have any left. By the way, the origin of the second name of meringue, meringue, is associated with the name of this city.
The second legend tells about the resourceful French chef Francois Massialo, in support of this version they even provide documentary evidence: a book where the author described the recipe. And the third story sends us to Poland to the cook of King Stanislav I Leshchinsky. Allegedly, it was he who invented the recipe for magical pastries, and then shared it with French gourmets. 
french bread
For 750 g:
french bread
For 750 g:
260 ml water (27°C)
1.5 tbsp vegetable oil
1.5 tsp salt
450 g flour of the first grade
1 tsp dry yeast
Add the ingredients to the bread machine baking dish.
Press the menu button and select a cooking mode.
Select the weight according to the recipe.
Choose a crust color (optional).
Press the start button.
Good luck and bon appetit!
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Flonyard with applesWe invite you to travel to France for a while and get acquainted with a delicate French dessert () Flonyard with applesWe invite you to travel to France for a while and get acquainted with the delicate French dessert Flognarde. It is prepared very simply and quickly. Ingredients Sugar - 100 g sweet pastries Flonyard with apples: a recipe for how to cook Let's start by heating the milk, but we will not bring it to a boil. Next, in a deep plate or pan with a mixer, beat the eggs into a strong foam. Then, without stopping beating, add sugar, flour and vegetable oil. Now add milk in small portions to the dough, constantly stirring. English cuisine. English cuisine. Eccles Cake is popularly nicknamed "dead fly pie" because of the currants that can be seen under a thin layer of dough. In fact, we are talking about one of the oldest types of sweet pastries in the UK. The recipe for the pie has been known since at least the middle of the 18th century. It is not known who invented their recipe, but it is believed that James Birch was the first person to start selling puffs commercially. He traded them in his shop at the junction of Vikeridge Road and St. Mary's Road (now Church Street) from 1793. The recipe first appeared in one of the first cookbooks, and a few years later - in the bakery of James Birch on one of the central streets of the town of Eccles in the suburbs of Manchester. Due to the impressive age of the pie, today it is very difficult to find out which of its recipes is original. The fact is that for several centuries the baking process itself has undergone many changes: starting with the fact that dry yeast or baking powder that raises the dough in an hour, and ending with the quality of various ingredients, have become quite widely used. In addition, French brandy is needed for preparation ... But the process itself is very simple.
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The most famous French desserts: history, recipes and cooking secrets.
It is well known that French cuisine is famous for its abundance of sweet dishes, the recipes of which have been created and improved over the centuries. Soufflé, croissants, profiteroles, charlotte, brioche, shodo, blancmange, clafoutis, millefeuille, meringue, creme brulee, brioche buns, Tarte Tatin - this is just a small part of the famous French sweets.
First chocolate desserts appeared in France in the Middle Ages. Since then, it is this country that dictates the fashion for sweet delicacies to the whole world. France is a real paradise for the sweet tooth. In confectionery, the eyes simply run up from the abundance of goodies. In every cafe, restaurant and shop you can see a huge assortment of sweets.
To enjoy the taste of French desserts, it is not necessary to go to a patisserie. You can also cook them at home available products without having any special skills.
We will share with you the recipes of the most famous French desserts - we will tell you how to cook clafoutis, croissants, truffles, creme brulee, parfait, profiteroles, millefeuille and pasta cake, get acquainted with their history and cooking secrets. And let's start with perhaps the most popular French pastry ... with croissants!
Croissants are the sweet symbol of France
Without those puff pastry buns french breakfast is simply unthinkable. They are traditionally served with coffee or hot chocolate. True, crescent-shaped bagels, which have long become a delicious symbol of France, were not invented by the French at all. This is an invention of the Viennese bakers, according to.
The recipe for croissants was brought to France by Marie Antoinette of Austria. Viennese bagels were first baked in a cafe on rue de Richelieu: in 1839 an Austrian bakery was opened there.
The combination of a golden crispy crust with a tender, melt-in-your-mouth filling - chocolate, cheese, berry jam, butter cream ... such a dessert is unlikely to leave anyone indifferent.
Recipe: Chocolate Filled Croissants
You will need: for the dough - 300 g butter, 200 ml milk, 4 g salt, 50 g cornstarch, 2 raw yolks, 10 g dry yeast, 50 g sugar, 500 g wheat flour. For the filling: 10 g butter, 10 ml fatty heavy cream, 50 g dark chocolate. For lubrication: 20 ml milk, 10 g sugar.
Dissolve yeast in warm water and let stand for 10 minutes. Sift flour together with starch into a bowl, add sugar, salt, yolks, milk, 50 g of melted butter and then yeast mass. Mix everything well. Knead the dough for 8-10 minutes until it becomes elastic. Roll the dough into a ball, wrap cling film and refrigerate for 4 hours. Wrap 250 g of cold butter in cling film and beat well with a rolling pin. Then add 40 g of flour to the butter, put it on parchment paper, forming a square with a rolling pin, and refrigerate for at least 50 minutes. Take the dough out of the refrigerator, make a cross cut in the middle, stretch the dough into a square and roll it into a layer, put cold butter in the middle, wrap the dough around the butter and pinch the edges of the seam. From above, press with a rolling pin, turn the layer over and repeat the procedure. Roll out the dough in the shape of a rectangle. It is important to remember in which plane you roll it out, and the tails without oil must be cut off on both sides. Fold the dough into 3 layers, wrap with cling film and refrigerate for 50 minutes. Then form the dough into a rectangle again (roll in the same plane!), roll into 3 layers and let rest in the refrigerator for an hour. Repeat all these steps 4 times, after which it is advisable to leave the dough in the refrigerator overnight. In the morning you need to roll it thinly, divide it into strips, and cut long triangles out of them. For the filling, mix melted chocolate (already cooled), softened butter and cream. On the triangles, make small cuts (about 1 cm long), put the stuffing over the cuts on each and roll into a bagel (in the form of a crescent). Put the finished products on a baking sheet lined with baking paper and oiled, cover with cling film and let rise for 40 minutes. After this time, grease the bagels with milk mixed with sugar and put in an oven preheated to 180 ° for 20-25 minutes.
Clafoutis - in the tradition of the French village
This dessert at the same time resembles a pie, sweet casserole and stuffed pancakes. Easy to prepare and at the same time refined, it is ideal for romantic dinners.
Clafoutis is from the province of Limousin. This typical dish rustic cuisine. Its name comes from the word "fill": in classic recipe only cherry is added to the pie. But you can cook this dessert with other fillings - from plums and blueberries to pears and apricots. We'll bake clafoutis with raspberries.
Recipe: Raspberry Clafoutis
You will need: 500 g of raspberries, 100 g of flour, a pinch of salt, 2 cups of milk, 5 tablespoons of sugar, 1 tablespoon of melted butter for dough and 1 tablespoon of butter for greasing the mold, 4 eggs, 200 g of ice cream.
Preheat the oven to 200°. Pour the berries with half the sugar (2.5 tablespoons). Sift the flour into a deep bowl, add the remaining granulated sugar and a pinch of salt. In another bowl, beat the eggs, pour milk and melted butter into them. Add the resulting mixture to the flour, mix until uniform consistency and leave, covered with a towel, for 25-30 minutes at room temperature. Lubricate the form with butter. Drain the excess juice from the raspberries and place the berries on the bottom of the mold. Pour the raspberries with dough and put in a hot oven for 20 minutes. Then lower the temperature to 180° and cook the cake for about 20 more minutes - until golden brown. Serve the clafoutis with a scoop of ice cream. And if this delicacy is not at hand, read our article,. It will turn out much tastier, and most importantly, more useful than store-bought.
Chocolate truffles - royal treat
According to legend, this French dessert was first prepared at the end of the 19th century in the town of Chambéry, in the southern Alps. On the eve of the New Year, a chocolatier named Louis Dufour faced a catastrophic shortage of cocoa. He decided to replace it with what was at hand - tender cream and fragrant vanilla. This is how ganache, the basis of the famous truffle, was invented.
Today, this delightful dessert, distinguished by an unusual tenderness of taste, is considered one of the most exquisite desserts in the world. chocolate world. It is prepared exclusively by hand and only from chocolate. top quality: first it is melted in a water bath, and then combined with cream.
The shape of the classic truffle is similar to the mushroom of the same name. True, quite unusual variations of it are often found - in the form of a dome, halves quail egg and etc.
Recipe: Chocolate Truffles
You will need: 50 g of softened butter + 0.5 teaspoon for dipping, 150 g of dark chocolate + 50 g for dipping, 2 tablespoons of rum or brandy, 150 g of cream with a fat content of 35%, 1 tablespoon of cocoa powder, 2 tablespoons tablespoons crushed unsalted nuts.
Break the chocolate into pieces and grind into flour with a blender. Chocolate must be taken real, bitter black, with the content grated cocoa not less than 60%. Pour the cream into a saucepan, add butter and alcohol if desired. Stirring constantly, heat the mixture in a water bath, and when it boils, immediately remove the saucepan from the heat. While whisking, slowly pour in the hot creamy mixture V chocolate chips, beat well, pour into a bowl and let cool, covered with cling film. It is advisable to send the chocolate mixture (after it has cooled) to the refrigerator for a couple of hours (you can overnight). Sieve the cocoa powder onto a flat dish. Divide the chilled chocolate mass into 3 parts. Roll the balls from the first third (the size of a walnut), roll them in cocoa, put them on a flat dish or in special paper molds for sweets (this will be prettier) and immediately put in the refrigerator. From the second third chocolate mass form balls in the same way. Melt 50 g of chocolate in a water bath with 50 g of butter. Drop the balls one by one into hot chocolate immediately place on a flat plate and refrigerate. Roll the third portion of the chocolate mixture into balls and roll them in the nut crumbs. Put them in the fridge, let them cool and enjoy!
Creme brulee - a dessert made from "burnt cream"
Gentle butter cream melt in your mouth, crunchy caramel crust, which is obtained from "burnt cream", delicate fragrance natural vanilla...
This divine dessert is one of the oldest in French cuisine and one of the most famous. It was first mentioned at the end of the 17th century, in an old cookbook. According to one version, creme brulee was invented French chef Francois Messialo especially for the Duke of Orleans. Other sources attribute its authorship to the British: allegedly, creme brulee was first prepared in one of the colleges of Cambridge in the same 17th century. There is another version, according to which Spain is the birthplace of creme brulee: one of traditional desserts Catalan cuisine is prepared in the same way as creme brulee, only milk is used instead of cream.
Recipe: Classic Creme Brulee
You will need: 8 yolks, 2 cups of cream with a fat content of at least 30%, 1 coffee spoon of vanilla sugar or 1 teaspoon of vanilla extract, 0.3 cups granulated sugar or powdered sugar, 3 tablespoons coarse sugar for caramel crust.
Preheat the oven to 160°C. Beat the yolks with a whisk with granulated sugar until a light mass is obtained and sugar is completely dissolved, add cream, vanilla and mix the mixture well. Fill a baking sheet 1/3 full with water. Ready cream pour into molds, carefully place them on a baking sheet and place in a hot oven for 50-55 minutes - you need to wait until the edges of the dessert harden, but the middle remains liquid. Remove the baking sheet from the oven and wait for the creme brulee to cool (right in the baking sheet). Before serving, sprinkle each serving with coarse sugar and place in the oven with top heat for 2-3 minutes.
Parfait is not a dessert, but perfection itself
In its composition, this dessert resembles blancmange, and its name is translated from French as “impeccable, beautiful”. Parfait is prepared from very cold cream - they are thoroughly whipped, combined with an egg-milk mixture, and added to the resulting cream seasonal fruit and berries, cocoa, chocolate, vanilla, coffee, nuts, cookies and other products.
In Russia this famous dessert, which looks like frozen mousse, first appeared on royal table. As you know, Alexandra and Maria, daughters of Alexander II, were incorrigible sweet tooth. Especially for them, by order of Empress Maria Alexandrovna, the court chefs invented a light and very healthy orange parfait rich in vitamin C. And we will learn how to make coffee parfaits.
Recipe: Coffee Parfait
You will need: 4 yolks, 280 g heavy cream, 100 g milk, 16 g natural coffee, 2 tablespoons of sugar. For decoration - berries, fruits, caramel or chocolate.
Add coffee to milk, put on fire, boil and let the mixture cool. Rub the yolks with sugar, in a thin stream, stirring constantly, pour in the cooled coffee milk, put on small fire and cook until thickened. Remove the pot from the stove milk-egg mixture cool down. Whip the cream well and fold into the cooled mixture. Pour the finished dessert into bowls and send to the freezer. Serve with nuts, berries, fruit, caramel or chocolate.
Profiteroles - "dessert-reward"
These miniature custard tarts are the direct descendants of the famous French eclairs. Their name promises benefit and benefit: translated from French, the word "profitrole" means "a profitable acquisition, a small reward."
Interestingly, French profiteroles exist not only in the form of a dessert. Tiny hollow balls fill and savory fillings- vegetables, meat, cheese, mushrooms.
Recipe: Buttercream Profiteroles
You will need: for the dough - 100 g of butter, 1 glass of water, 4 eggs, 1 glass of flour, 1 pinch of salt. For cream: 150 g homemade butter (more than 82% fat), 150 g natural boiled condensed milk (from whole milk).
Pour water into a saucepan, salt, add butter, put on the stove and bring to a boil. In the resulting mixture, constantly stirring with a wooden spatula, add the sifted flour and turn off the heat. Knead the dough very quickly - it should stick well to the sides of the pan. Let the dough cool down a bit. Then enter the eggs one at a time: beat in one piece, mix well, enter the second egg, mix again and repeat the same with each egg. Line a baking sheet with parchment paper, grease lightly with oil and sprinkle with a little water to help the dough rise. By using confectionery syringe Place the dough on a baking sheet, forming balls the size of a walnut. Leave fairly large gaps between the balls - they will increase at least 2 times. Bake profiteroles for 10 minutes in an oven preheated to 200º, and then lower the heat to 180º and bake until golden brown - another 15-20 minutes (you can not open the oven!). When the profiteroles have cooled, fill them with cream (using a spoon, making cuts with a knife, or a confectionery syringe): beat the softened butter until white and add in portions boiled condensed milk without stopping beating. Ready-made mini-cakes can be sprinkled with powdered sugar or poured with melted chocolate.
Milfeuille - "yarrow of love"
"Thousand sheets" - so translated from French name this dessert. Millefeuille is, in fact, a cake made of airy puff pastry, in which, between several of its layers, a delicate almond cream with fruits and berries is enclosed.
The filling is usually vanilla cream, but the taste of millefeuille can be unsweetened, but salty and spicy. For example, this dish can be prepared with cheese and spinach.
Recipe: Strawberry Millefeuille
You will need: 400 g of fresh strawberries, 250 g of ready-made puff pastry, 2 tablespoons of sugar, 50 g of melted butter, a few mint leaves. For cream: 500 g mascarpone cheese, 400 ml thick natural yogurt, a pinch of vanilla sugar, half a glass of powdered sugar.
Wash strawberries and pat dry paper towels. Puff pastry roll out in one direction and cut into 10 equal squares with a knife. Sprinkle each piece of dough with sugar and fry in a pan in ghee until golden brown on both sides. Finished cakes cool on paper towels. For cream, beat mascarpone cheese with yogurt, vanilla and icing sugar with a mixer. Cut strawberries into slices. Set aside a few berries to decorate the cake. Now you can start assembling the "yarrow": to the bottom beautiful plate lay out the first cake, grease it with cream, lay out the strawberry pieces, cover with the second cake and repeat the same until the cakes run out. Top the millefeuille with mint and strawberries.
Macaron cookies - a rainbow of colors and flavors
Even the Italians, who have been competing with the French for culinary excellence for centuries, call pasta the most delicious cake in the world. Delicate, melting in your mouth, soft on the inside, with a crispy crust, with a lot of shades, these cookies please with their appearance, And unforgettable taste.
Making white pasta almond flour, and sometimes it tastes like cherries, raspberries, black currants, chocolate, coffee, caramel, walnut, sambuca, Sicilian pistachio ... The fillings in this cake can be very diverse, from fruit and berry to flower, creamy chocolate and even exotic. Macarons come in flavors of figs, chestnuts, mint, coconut, rose petals, lily of the valley, violet, green lemon, etc.
Famous in Paris macaroons served to royal table from 1682. And this traditional French dessert comes from Italy: there are cakes made from almond powder, egg whites, salt and sugar began to cook in the XVIII century.
Recipe: Pasta with Berry, Chocolate, Nut and Lemon Fillings
You will need: for cookies - 400 g of powdered sugar (or sugar), 6 egg whites, 250 g of ground almonds, a pinch of salt, 1 drop of dyes of different shades. For the filling: 240 g softened butter, 350 g powdered sugar, 1 tablespoon cream, 1 coffee spoon vanilla sugar, 1 teaspoon cocoa, 1 teaspoon strawberry jam, 1 teaspoon lemon zest, 1 teaspoon ground pistachios.
Separate the whites from the yolks. Whip the whites until fluffy and add to them in portions powdered sugar. Beat until smooth, then add ground almonds, mix gently and divide the resulting mass into 4 parts. Add a drop of dye to each and mix well. Fill a pastry bag with the resulting dough and place the cookies on a baking sheet covered with baking paper. Try to make cookies the same size. Preheat the oven to 170º. After the cookies have stood for at least half an hour and slightly hardened, send them to the oven. Bake for about a quarter of an hour, and then cool on a baking sheet. For cream, beat butter with powdered sugar (sugar), add cream and vanilla. Ready stuffing divide into 4 equal parts and add to each different fillers: in the first - cocoa, in the second - jam, in the third - ground pistachios, in the fourth - lemon peel. When the cookies have cooled, you can start collecting cakes: green cookie layer with pistachio cream, pink with strawberry, yellow with lemon and brown with cocoa.
They have always been distinguished by refinement, beauty and unforgettable taste, because they are the result of many years of culinary experiments famous confectioners and chefs. Let our recipes for famous French desserts open the world of real culinary fairy tale, in which the main characters are sweet delicacies that will certainly please both adults and little sweet teeth. Bon appetit!
French pastries are very popular in our country. But in order to try it, it is not necessary to go to the store. After all, you can cook it yourself at home.
Today we will tell you about how delicious and fast French pastries are made. Several recipes will be presented to your attention. Which one to choose to treat your loved ones and relatives - it's up to you.
French pastries: recipes, photos
If you have not tried the Brillat-Savarin pie, then we suggest you make it right now. For him we need:
- white flour - about 500 g;
- soft butter - about 250 g;
- fresh large eggs - 6 pcs.;
- granulated sugar - about 60 g for dough and 100 g for syrup;
- natural milk of medium fat content - about 100 ml (use warm);
- rum - about 200 ml;
- drinking warm water - ½ l.
Dough kneading
French pastry differs from other flour products in that it always turns out to be very tender, tasty and literally melts in your mouth. So that you can make such a dessert, you must strictly follow all the requirements of the recipe.
So, first you need to knead the dough. To do this, you need to sift the flour into a bowl, and then make a recess in the center and pour into the recess warm milk. By the way, in the same drink it is recommended to dilute granulated yeast in advance and add beaten eggs. In this composition, the kneaded dough should not stick to the palms. It should be covered with a towel and left in a warm place for exactly 1 hour. In this case, the volume should approximately double. After that, it is required to introduce softened cooking oil into the base, as well as sand-sugar and salt. After mixing the ingredients again, they should be left warm again for a similar amount of time.
Baking process
Now you know how to knead french pastry for baking. After the muffin is ready, it must be laid out in a deep form, greased with ordinary oil. Next, the filled dishes must be placed in the oven and bake the cake for 50 minutes at a temperature of 180 degrees. In conclusion ready dessert should be removed from the mold by turning it over and placed on a cake rack or any other flat dish.
impregnation process
To make French pastries more tender and juicy, it must be soaked with homemade syrup. To make it, you need to mix warm drinking water with granulated sugar and rum, and then bring it almost to a boil. Next, you need to pour the whole cake with the finished syrup. If desired, you can decorate it with strawberries on top or apply some kind of cream. Enjoy your meal!
French Pastries: Delicious Cupcake Recipes
French cupcakes are liked not only by adults, but also by children. The main advantage of this baking is that it is done quickly and easily.
So, we need:
- sifted white flour - about ½ cup;
- sand-sugar - about ½ cup;
- baking powder - a small spoon;
- chopped nutmeg - ¼ small spoon;
- medium-sized salt - 1/8;
- fresh large egg - 1 pc.;
- low-fat natural milk - ½ cup;
- melted butter - about 40 g per dough and the same amount for decoration;
- sand-sugar - 4 large spoons;
- ground cinnamon - ½ dessert spoon.
Dough preparation
french pastries, the recipes of which we are considering, will serve great dessert for any table. To make it yourself, you need to knead a viscous dough. To do this, in one dish you need to mix white flour with sugar, baking powder, and salt. Next, in the resulting mixture, you need to make a small depression, and then pour in a liquid mass consisting of a beaten egg, milk and melted cooking oil. After mixing for a long time, you should have a viscous dough. It may not be uniform.
Shape and bake in the oven
Surely, many people know that the most exquisite in the whole world is exactly Pastries according to her recipes that are popular not only in Europe, but also in Asia and even America. To enjoy delicious French 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, you need to mix 4 large spoons granulated sugar and ground cinnamon. When the dessert is ready, its top should first be dipped in melted butter, and then in a pre-prepared loose mixture. Decorated cupcakes should be served warm.
We bake bread at home
Baking French bread does not take much effort and time. In this regard, such a product can not be purchased in a store, but made independently at home. For this you need:
- warm drinking water - about 300 ml;
- vegetable oil - 2 large spoons;
- sifted flour - about 600 g;
- granulated yeast - ½ small spoon;
- medium-sized salt - 1 small spoon;
- sand-sugar - a large spoon.
Knead the dough
To knead the base, it is necessary to dissolve sand-sugar in warm drinking water, and then add salt and granulated yeast to it. After the last component swells, 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
Baking homemade bread does not take much time. To do this, you should take any form and grease it. Next, you need to place the dough that has come up in the dishes and put it in the oven. It is necessary to cook bread for 55 minutes at a temperature of 200 degrees.
After the product is ready, it should be removed from the dish, and then grease the top with butter. Serve french bread to the table is recommended in a warm form with any first or second course.
Making delicious cinnamon buns
Now you know how delicious rich pastries. can be cooked according to different recipes. However, we decided to present you the easiest and most affordable way.
So, we need:
- white flour - from 450 g;
- soft butter - about 150 g;
- fresh large egg - 1 pc.;
- granulated sugar - about 100 g;
- natural milk of medium fat content - about 500 ml (use warm);
- granulated yeast - an incomplete dessert spoon;
- fine salt - a few pinches;
- chopped cinnamon - about 70 g.
Making dough
The basis for French buns is done in exactly the same way as for the above pie. Sugar is dissolved in warm milk, and then a beaten egg and granulated yeast are added. Next, the resulting mass is poured into the sifted flour, which is pre-mixed with sugar. After kneading the base, it should be left warm for exactly 50 minutes. After the specified time, soft cooking oil is additionally added to the dough.
How to shape and bake?
To make delicious, you should roll out the pastry into a not very thin layer, and then sprinkle it with chopped cinnamon. Next, the base must be rolled into a roll and cut into pieces 7-8 centimeters thick. They should be placed on a greased baking sheet and then placed in the oven. 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). Enjoy your meal!
French cuisine and pastries are very popular, especially their pastries and sweet recipes. Brioche is a French pastry for making buns and bagels. Sweet pastry with eggs and butter.
In addition, pastries and the dough itself were named after famous confectioner Brioche.
Let's start cooking:
Flour - 1 kg; Milk - 300 ml; Eggs - 5-6 pcs.; Sugar - 50 g; Butter - 250 g; Salt - ½ tsp; Dry yeast - 20 g; Zest of one small lemon.
- In a container, heat the milk, add yeast, salt, sugar and 3 tablespoons of flour. Mix everything and set aside for a few minutes to ferment.
- Sift the main flour, drive eggs, lemon zest (or lemon essence) into it and pour in the yeast, and softened butter. Knead the dough and leave to rise.
- Transfer the finished dough to a baking dish, greased with oil, but fill it only halfway. Let it rest for proofing so that the dough in the mold rises.
- French baked lush pastries at a temperature of 170-180 degrees for about 30 minutes.
It all depends on the size of the baking dish - than more shape the longer to bake, and vice versa.
Classic Recipes: French Bun
Thanks to the well-known invention - the bread machine, homebaked bread is gaining more and more popularity. Baking fills the kitchen with an enchanting aroma and is sure to bring your whole family together to try fresh bread with a crispy crust.
french bun in the oven, it will turn out no worse than in a bread machine. My recipes are very tasty, you don't have to worry about it! Let's find out how our simple pastries are prepared below!
All we need is:
Water - 650 g; Flour - 1 kg.; raw yeast- 40g.; Salt - 15 g.
Let's start cooking:
- Take a small container and pour half of warm water into it, put pieces of yeast in it and mix well with a whisk.
- In another saucepan, put half the flour and mix it with salt. Gradually add all the water and flour and make a dough. Sprinkle more flour if needed.
- Cover the container with a disposable bag and put the container on a heating pad, so the dough will rise faster. You can also wrap the bowl with a towel.
- Roll the dough into a ball and place on a lined baking sheet. Let it rise again. When the dough is ready, make a few cuts on top with a sharp knife.
- We turn on the oven at 200 degrees. Baking is baked for about 40 minutes, waiting for a golden crisp. Place a pan filled with water on the bottom of the oven to keep the air moist and prevent the bread from burning.
- When done, leave the bread to cool on a wire rack.
If you have left french bun and you want to save it, you can just freeze it. After freezing, put the slices in the microwave for 2 minutes in the "defrost" mode. The French bun is back on your table.
Recipes that have stood the test of time. It is no longer necessary to spend a lot of time on the Internet looking for something better, great recipes cupcakes you will find here!
When you bake everything as I said, the cupcake recipes are incredibly tender and delicious, my recipes are perfect for your everyday!
Recipes for such a dessert are ideal for any celebration or just to color gray days. It's so nice to take a hot cup of tea, a piece of French cake, wrap yourself in a warm blanket and enjoy the evening.
List of products we need:
Flour - 280 g; Honey - 300 g; Egg - 1 pc.; Baking powder - 2 tsp; Milk - 100 ml; Salt - to taste; Cinnamon - 0.5 tsp
Cake making steps:
- Mix milk with honey in a multicooker cup. Put on the "heating" mode and wait for all the honey to dissolve.
- Meanwhile, in a separate bowl, mix all the remaining ingredients and pour honey mixture and make dough.
- Wash the multicooker cup, wipe dry and coat with oil.
- We put the finished dough in a bowl and set the "Baking" mode for one hour.
- After the signal about the end of the mode, turn the cupcake over and set the timer for another 30 minutes.
- Decorate the finished cake with powdered sugar or cream.
Bon appetit!
This cookie came to us from french cuisine. According to legend, it was invented by a servant of the queen, who came to the aid of the cooks. Those for some reason, obviously very respectful, did not prepare dessert.
A modest and hardworking girl named Madeleine was able to quickly solve the problem and baked very delicious cookies shaped like sea shells. Since then, this delicacy was served to the king quite often, and it has not lost its popularity at the present time.
The main difficulty in making cookies is that you need to get special molds for baking. But if they are not there, then others will do, the main thing is that they are designed in the spirit of the marine theme.
The taste of cookies is simply unforgettable. Having tried a delicacy just once, you will want to experience this pleasure again and again.
So, for Madeleine cookies you will need:
3 eggs; 110 g unsalted butter; a teaspoon of liquid honey; 120 g flour premium; a pinch of salt; 100 g of powdered sugar; an incomplete spoonful of baking powder.
How to cook cookies? Follow my advice and you will definitely succeed:
- Mix honey, powdered sugar and eggs in one bowl. Beat the mixture with a mixer for 4 minutes at medium speed
- Pour the flour mixed with baking powder and salt.
- Melt the butter and cool, pour it into the dough and finally mix everything.
- It remains only to let the mass rest in the refrigerator. Time - 50-60 minutes. Cover the bowl with cling film to prevent the dough from drying out.
As soon as you take the dough out of the refrigerator, transfer it to portion molds, filling them two-thirds.
Cookies must be baked in compliance with temperature regime: 2 minutes at 220 degrees, then 3 minutes at 200, and the remaining 5 minutes at 180 degrees.
An exquisite delicacy is ready, it's time to invite everyone to the table!
France is known throughout the world not only for its exquisite gourmet dishes but also 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 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. The finished dough for French pastries is laid out on a table sprinkled with flour and cut into pieces.
The formed products are put for about half an hour for proofing. According to this recipe, you can bake 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 cups 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. Mixed soft dough cover 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”. 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. As a result, bakers had to look for ways quick baking of 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.
by the most famous view puff French pastries are 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. Used as toppings for profiteroles custard, mushrooms, pate.
Unsweetened profiteroles serve as an addition to broth and various soups.
French favorite pastry
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 a cafe you can see how this white bread is used to collect delicious sauce from a plate.
A real French morning starts with a freshly baked croissant. This rich puff pastries very suitable for fragrant 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.
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