French pastries are very popular in our country. But you don't have to go to the store to try it. After all, you can cook it yourself at home.

Today we will tell you about how tasty and fast French pastries are made. Several recipes will be presented to your attention. Which one to choose for treating your loved ones and relatives is up to you.

French pastries: recipes, photos

If you have not tried the Brillat-Savarin pie, then we suggest making it right now. For him we need:

• white flour - about 500 g;
• soft butter - about 250 g;
• large fresh eggs - 6 pcs.;
• granulated sugar - about 60 g for the dough and 100 g for the syrup;
• natural milk of medium fat content - about 100 ml (use warm);
• rum - about 200 ml;
• warm drinking water - ½ l.

Dough kneading

French pastries differ from other flour products in that they always turn out to be very tender, tasty and literally melt in your mouth. In order for you to be able to make such a dessert, you must strictly follow all the requirements of the recipe.

So, first you need to knead the butter dough. This requires sifting the flour into a bowl, then making a depression in the center and pouring warm milk into the cavity. By the way, in the same drink, it is recommended to dilute granular shivers in advance and add beaten eggs. In such a composition, the kneaded dough should not stick to the palms. Cover it with a towel and leave in a warm place for exactly 1 hour. In this case, the volume should approximately double. After that, softened cooking oil, as well as sand-sugar and salt, must be added to the base. After mixing the ingredients again, they should be left warm again for the same amount of time.

Baking process

Now you know how to knead French baking dough. After the baking is ready, it must be laid out in a deep mold, greased with ordinary butter. Next, the filled dishes must be placed in the oven and bake the cake for 50 minutes at a temperature of 180 degrees. At the end, the finished dessert should be removed from the mold by turning it over and placed on a cake dish or any other flat dish.

Impregnation process

To make French pastries more tender and juicy, it must be saturated with self-prepared 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 prepared syrup. If desired, you can decorate it with strawberries on top or apply some kind of cream. Good appetite!

French pastries: delicious cupcake recipes

French muffins are loved not only by adults, but also by children. The main advantage of this pastry is that it is done quickly and easily.

So, we need:

• sifted white flour - about ½ cup;
• sand-sugar - about ½ cup;
• baking powder - small spoon;
• chopped nutmeg - ¼ small spoon;
• medium-sized salt - 1/8;
• fresh large egg - 1 pc .;
• natural milk of low fat content - ½ cup;
• melted butter - about 40 g per dough and the same amount for decoration;
• sand-sugar - 4 large spoons;
• ground cinnamon - ½ a dessert spoon.

Dough preparation

French pastries, the recipes of which we are considering, will serve as an excellent dessert for any table. To make it yourself, you need to knead a viscous dough. To do this, in one bowl, you need to mix white flour with granulated sugar, baking powder, and salt. Further, 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 fat. After mixing for a long time, you should have a viscous dough. It can be heterogeneous.

We shape and bake in the oven

Surely many people know that the most exquisite in the whole world is precisely Baking according to its recipes, which is 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, spoon the base into the prepared molds, and then place them in the oven. It is recommended to bake the dessert at 200 degrees for 25 minutes.

Decorating process

While the muffins are baking, you can start preparing a delicious decoration. To do this, mix 4 large tablespoons of granulated sugar and ground cinnamon. When the dessert is ready, its top should first be dipped in melted butter, and then in a previously prepared free-flowing mixture. Serve the decorated cupcakes warm.

We bake bread at home

Baking French bread does not take much time and effort. In this regard, such a product can not be purchased in a store, but made independently at home. This requires:

• warm drinking water - about 300 ml;
• vegetable oil - 2 large spoons;
• sifted flour - about 600 g;
• granular yeast - ½ small spoon;
• medium-sized salt - 1 small spoon;
• sand-sugar - a large spoon.

Knead the dough

To knead the base, you need to dissolve the sand-sugar in warm drinking water, and then add salt and granulated yeast to it. After the last component has swollen, vegetable oil should be poured into the same dish, and sifted flour should also be added. When you mix the food, you should have a fairly thick dough that needs to be covered with any breathable cloth and left warm for 70 minutes. In this case, the base should approximately double.

We bake bread in the oven

Baking homemade bread does not take a lot of time. To do this, you should take any form and grease it. Next, you need to put the suitable dough into 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 dishes, and then grease the top with butter. It is recommended to serve French bread warm with any first or second course.

Making delicious cinnamon rolls

Now you know how delicious baked goods are made. can be prepared 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);
• granular yeast - an incomplete dessert spoon;
• fine salt - a few pinches;
• chopped cinnamon - about 70 g.

Making the dough

The base for French buns is made in exactly the same way as for the above cake. Granulated sugar is dissolved in warm milk, and then beaten egg and granulated yeast are added. Next, the resulting mass is poured into sifted flour, which is pre-mixed with sugar. After kneading the base, leave it warm for exactly 50 minutes. After the specified time, soft cooking oil is added to the dough.

How to shape and bake?

To make it tasty, roll the butter dough 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. It is recommended to bake French buns for 47-54 minutes.

Serving correctly

After the cinnamon rolls are baked, remove them from the oven and brush the top with melted chocolate (if desired). They should be served along with any hot drink (coffee, tea or cocoa). Good appetite!

France is really deservedly famous for its exquisite cuisine, in which all kinds of desserts take a special place of honor. These delicacies simply melt in your mouth, and no celebration can do without them. Many sweets, such as the familiar eclairs, crème brulee, soufflé, are known all over the world. And what else can French cuisine make for a sweet tooth?

Meringue, meringue - Meringue

The name translates from French as "kiss", and indeed, this light and airy dessert of whipped with added sugar baked proteins is so delicate that it resembles a light touch of the lips of a loved one.

Meringues can be served as a stand-alone dish, or used as decorations for other pastries. The method of preparation also differs, for example, the Italian dessert is prepared in boiling sweet sugar syrup, and the Swiss version is supposed to be whipped over a water bath. In general, the finished meringue should be dry and crispy. Usually, the sweetness is white if no additional additives and dyes were used during preparation.

Blancmange - Blanc-manger

This dessert looks like a sweet jelly made from regular cow or almond milk and is served cold. The composition of the dessert usually also includes rice flour or starch, as well as spices and sugar. Sometimes additives are used - candied fruits, fruits, nuts. The exact history of the origin of blancmange is unknown, but it is assumed that the appearance of the dessert dates back to the early Middle Ages, around the end of the 12th century.


If you translate the name from French, then literally it means - white food. Indeed, milk-based dessert is usually white.

Mousse - Mousse

Traditional French mousse is considered an important dish of the national cuisine; it was necessarily served at every royal meal. To create a dessert, you need a base that will create aroma and taste - this can be, for example, berry juice, fruit puree, chocolate.


Then add the ingredients that contribute to the appearance of foam - proteins, gelatin, agar. To enhance the sweetness, honey, sugar or molasses can be added to the composition. In the end, the mousse is decorated with sprinkles, berries, whipped cream.

Grillage - Grillage

From French roasted nuts is translated as "roasting", this is the way this dessert is prepared, these are fried nuts with added sugar.


The progenitor of roasted nuts is eastern halva. The dessert itself is of two types, the first - soft, in addition to the base, may include the addition of fruits and pieces of crushed nuts, and caramel or hard roasted nuts are individual nuts that are poured with melted sugar and later hardens. Interestingly, although France is considered the birthplace of this dessert, the largest amount of roasted nuts and roasted products is produced in Russia.

Calisson - Calisson

This traditional dessert is made from almond mass with a variety of additives. Top covered with white glaze and has a diamond shape. According to the legend about the origin of the Calissons, once the king decided to marry a modest and pious girl, but she was so serious that even the wedding celebration did not make her smile.

She was offered to try an almond dessert, after which she finally smiled and asked her husband what these wonderful sweets were called. Out of excess of feelings, the king exclaimed - these are kisses! In French it sounded like "ce sont des cаlins", from this phrase the name of the dessert came from.

Canelé

The soft, tender dough of this dessert is flavored with vanilla and rum, and the sweetness is covered with a crispy caramel crust on top. The shape of the dessert resembles a small cylinder, about 5 cm in height. The authors of the recipe are considered to be nuns from the monastery of the Annunciation.

In addition, the dessert has a rich past, it even caused a historical conflict between pastry chefs and canoliers - artisans who were only engaged in the production of cannele.

Clafoutis - Clafoutis

The dessert resembles a combination of a casserole and a pie at the same time. First, put various fruits in a baking dish, and then pour them evenly with sweet egg-based dough and bake in the oven. The classic version of the dessert is cherry, and cherries were taken with seeds.

It was believed that this way the juice is better preserved in the berry, and the dessert has a slightly bitter aroma of almonds. However, nowadays, pitted canned cherries are used, as well as peaches, apples, pears, which are cut into small cherry-sized pieces.

Creme brulee - Crème brûlée

This dessert is prepared from yolks, cream and sugar, mixed with milk, and then baked, as a result of which an appetizing and crispy caramel crust forms on the surface. It is supposed to be served chilled. It is noteworthy that there is still controversy about the true origin of creme brulee.


The French attribute the authorship of the recipe to the chef François Messialo, but the British are sure that it was with them in Trinity College that the crème brлеlée was first prepared. Which of the two nations is right is not yet clear, but both of them equally love this dessert, and it is very popular in the world.

Croquembouche - Сroquembouche

It looks like a cone consisting of stuffed profiteroles, holding them together with sweet sauce or caramel. Croquembush is usually decorated on top in every possible way - with almonds, fruits, caramel. It is considered a festive meal served at Christmas, weddings or baptism.


The traditional French dessert is so popular that references to it can be found in many TV shows, both foreign and Russian, and even in Japanese animated cartoons. The name of the dessert translates to “crunchy in the mouth,” and indeed, the caramel crust is sweet and crunchy.

Madeleine - Madeleine

This is a biscuit cookie made in the form of seashells. In addition to the usual ingredients, a little rum is added to the dough. The cookies are sweet and crumbly. According to legend, once the cook in the royal kitchen fell ill, but the guests demanded to serve dessert. One of the maids prepared simple shell cookies, which suddenly made a splash, and their recipe was scattered throughout the kitchens of Paris.


The cookie was named after that servant - Madeleine. These sweets became even more famous due to the fact that they were mentioned by M. Proust in his world famous novel, in one of the important plot scenes. One of the philosophers who researched Proust's work also paid attention to the role of these cookies in the plot.

Macaron - Macaron

They said about this dessert that you can't eat it, because once you start it is impossible to stop. Indeed, these cookies made from proteins, sugar and almonds with a layer of cream have an unforgettable taste. The top of the pasta has a crispy crust, and the inside is a tender and soft part.


The dessert is very popular all over the world, modern chefs have already invented about 500 variations of pasta with the most diverse, sometimes exotic tastes and, it seems, are not going to stop there.

Parfait - Parfait

The name of the delicate dessert parfait translates as "impeccable". The whipped cream, sugar and vanilla delicacy truly has a sophisticated taste and rightfully ranks among the best desserts in French cuisine.


To give it a certain aroma, berries or fruits, chocolate, coffee, cocoa are added to the composition. Interestingly, in addition to sweet parfait options, there are also recipes with vegetables or liver, but in any case, the dish remains lush and tender, reminiscent of mousse in consistency.

Profiteroles - Profiterole

Small choux pastry cakes usually have a creamy filling and can be served either as a separate dessert or as part of a pastry, such as croquembush. There are also savory versions of profiteroles, which are usually served with soups. The name itself can be translated as “small valuable acquisition”.


And, indeed, despite its small size - no more than 4 cm in diameter, profiteroles are highly valued all over the world solely due to their excellent taste.

Ptifour - Petits fours

In fact, this is not one dessert, but an assortment of tiny cakes. They are usually prepared from the same dough, but different fillers and additives are used for them, and they also differ in their shape. Petit fours appeared in the Middle Ages, when the stoves were huge, heated up for a long time, which required a lot of firewood, and slowly cooled down.


To use this rationally, they came up with tiny cakes that were quickly baked in a cooling oven and did not require re-ignition.

Christmas Log - Bûche de Noël

This Christmas cake is usually baked in the shape of a log and belongs to the types of roll, which makes the cake cut roughly resemble a cut from a tree trunk and its rings. The dough for such a cake is sponge cake, and the finished delicacy is decorated with white powdered sugar, which in this case symbolizes snow, and small figurines of mushrooms - they can be made of marzipan.


The shape of this cake originates from pagan traditions, when on the winter holiday of Yule, which fell around Christmas time, a log was supposed to be burned in the fireplace. This symbolized the increase in the length of the day, and the arrival of the light season.

Savarin

Savarin looks like a large ring-shaped muffin soaked in syrup. The crust can also be covered with jam, soaked in wine or rum, glazed and stuffed with fruit, and other cooking variations.

This dessert was invented in comparison with others recently - in the 19th century, by the Julien brothers and was considered the best type of pastry dough in those days. They named their creation in honor of the famous culinary critic, writer and gourmet - J. Brija-Savoren.

Soufflé - Soufflé

Airy tender soufflé is a dish for true gourmets. Its base is egg yolks, where various ingredients can be added, and then whipped whites. The main mixture is usually made with the addition of cottage cheese, chocolate or lemon - these are the ingredients that give the soufflé its exquisite taste.

And whipped whites create airy lightness. Soufflé can be not only a sweet dish, but also mushroom or meat, if it is prepared on the basis of béchamel sauce. Many people like this dish, and according to legend, the French king Louis XI required a soufflé for breakfast every morning.

Tarte Tatin - Tarte Tatin

The easiest way to describe this dessert is as "pie inside out". For its preparation, apples are separately fried in butter with sugar before baking. As for the origin of the pie, there are two versions - according to one, when cooking, apples in caramel were put in a mold, but they forgot to put the dough and, as a result, it turned out to be on top. Someone claims that the pastry chef simply dropped the finished cake, and then collected it as best she could.

Initially, this dessert appeared at the Taten sisters' hotel, and then the recipe was sold to other restaurants, getting different variations along the way, when other fruits or even vegetables were used instead of filling.

Shodo - Chaudeau

The name of this dessert means warm water, it is made in a water bath. The composition includes yolks, grape wine and powdered sugar. All components are thoroughly whipped into a foam until it hardens and hardens. It is important that shodo should not be brought to a boil.

Other alcoholic beverages can be used instead of wine, which significantly changes the taste of the dessert. The dish is considered festive, usually in France it was prepared by brides for a wedding and solemnly presented to their grooms.

Usually, an eclair is an oblong sweet choux pastry with a cream filling inside. On top, it can be decorated with sprinkles or glaze. M. Karema is called the creator of the eclair, but the cake was mentioned before, in the English-language literature of the late nineteenth century.

In Germany, eclair has funny names like love bone or hare's paw. And in translation from French, the word eclair itself means - lightning, flash, probably, it was named so because the dessert is prepared very quickly, practically, with lightning speed.

All these delicacies form the basis of French dessert cuisine. Every self-respecting gourmet must definitely try such sweets, it is simply impossible not to appreciate them, such desserts will bring the most real taste delight.

The most famous French desserts: history, recipes and cooking secrets.

It is common knowledge that French cuisine is famous for its abundance of sweet dishes, the recipes of which have been created and improved over the centuries. Soufflés, croissants, profiteroles, charlotte, brioches, chaudot, blancmange, clafoutis, milfey, meringue, crème brulee, brioche buns, Tart Taten are just a few of the famous French sweets.

The first chocolate desserts appeared in France in the Middle Ages. Since then, it is this country that has dictated the fashion for sweet delicacies to the whole world. France is a real paradise for those with a sweet tooth. In pastry shops, the eyes are simply scattered from the abundance of goodies. In every cafe, restaurant and shop you can see a huge assortment of sweets.

You don't have to go to a pastry shop to enjoy the taste of French desserts. You can cook them at home, from the available products, without owning any special skills.

We will share with you the recipes for the most famous French desserts - we will tell you how to cook clafoutis, croissants, truffles, crème brulee, parfait, profiteroles, milfey and macaroni, we will get acquainted with their history and the secrets of cooking. Let's start with perhaps the most popular French pastries ... with croissants!

Croissants - the sweet symbol of France

Without these puff pastry buns, a French breakfast is simply unthinkable. They are traditionally served with coffee or hot chocolate. True, the crescent-shaped bagels, which have long become a tasty symbol of France, were not invented by the French at all. This is an invention of Viennese bakers, according to.

Marie Antoinette of Austria brought the croissant recipe to France. Viennese bagels were first baked in a café on Rue Richelieu: an Austrian bakery was opened there in 1839.

The combination of a crispy brown crust with a delicate filling that melts in your mouth - chocolate, cheese, berry jam, butter cream ... such a dessert is unlikely to leave anyone indifferent.

Get the Recipe: Chocolate Filled Croissants

You will need: for the dough - 300 g of butter, 200 ml of milk, 4 g of salt, 50 g of corn starch, 2 raw yolks, 10 g of dry yeast, 50 g of sugar, 500 g of wheat flour. For the filling: 10 g butter, 10 ml heavy heavy cream, 50 g dark chocolate. For lubrication: 20 ml milk, 10 g sugar.

Dissolve the 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 elastic. Roll the dough into a ball, wrap with cling film and refrigerate for 4 hours. Wrap 250 g of cold butter with cling film and beat well with a rolling pin. Then add 40 g flour to the butter, place it on parchment paper, form a square with a rolling pin, and refrigerate for at least 50 minutes. Remove the dough from 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, and wrap the dough around the butter and pinch the edges of the seam. Press on top 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, and the tails without oil must be cut off on both sides. Fold the dough in 3 layers, wrap with plastic foil and refrigerate for 50 minutes. Then again form a rectangle out of the dough (roll it out in one plane!), Roll it into 3 layers and let it 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 out thinly, divide it into strips, and cut out long triangles from them. For the filling, combine melted chocolate (already cooled), softened butter and cream. Make small cuts on the triangles (about 1 cm long), put the filling 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 send to an oven preheated to 180 ° for 20-25 minutes.

Clafoutis - in the tradition of the French countryside

This dessert at the same time resembles pie, sweet casserole and filled pancakes. Easy to prepare and exquisite at the same time, it is ideal for romantic dinners.

Clafoutis is originally from the province of Limousin. This is a typical rural dish. Its name comes from the word "fill": in the classic recipe, only cherries are added to the pie. But you can cook this dessert with other fillings - from plums and blueberries to pears and apricots. We'll bake raspberry clafoutis.

Recipe: Raspberry Clafoutis

You will need: 500 g of raspberries, 100 g of flour, a pinch of salt, 2 glasses of milk, 5 tablespoons of sugar, 1 tablespoon of melted butter for the dough and 1 tablespoon of butter for greasing the mold, 4 eggs, 200 g of ice cream.

Heat the oven to 200 °. Fill the berries with half 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, add milk and melted butter to them. Add the resulting mixture to flour, stir until smooth and leave, covered with a towel, for 25-30 minutes at room temperature. Grease the mold with butter. Strain off excess juice from the raspberries and place the berries on the bottom of the mold. Pour the batter over the raspberries and place them in the hot oven for 20 minutes. Then lower the temperature to 180 ° and cook the cake for about 20 minutes more 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 to be much tastier, and most importantly, healthier than the store one.

Chocolate truffles are a 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 New Years, a chocolatier named Louis Dufour faced a catastrophic shortage of cocoa. He decided to replace it with what was at hand - delicate cream and fragrant vanilla. This is how ganache was invented - the basis of the famous truffle.

Today, this delicious dessert, distinguished by its extraordinary tenderness of taste, is considered one of the most exquisite in the chocolate world. It is prepared exclusively by hand and only from the highest quality chocolate: first it is melted in a water bath, and then combined with cream.

The shape of a 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, a half of a quail egg, etc.

Recipe: Chocolate Truffles

You will need: 50 g softened butter + 0.5 teaspoon for dipping, 150 g of dark dark chocolate + 50 g for dipping, 2 tablespoons of rum or brandy, 150 g cream with 35% fat, 1 tablespoon of cocoa powder, 2 tablespoons tablespoons of crushed unsalted nuts.

Break the chocolate into pieces and grind into flour using a blender. You need to take real, bitter black chocolate, with a grated cocoa content of at least 60%. Pour the cream into a saucepan, add butter and alcohol if desired. While stirring constantly, heat the mixture in a water bath, and when it boils, immediately remove the saucepan from the heat. Whisking, pour the hot creamy mixture into the chocolate chips in a thin stream, beat well, pour into a bowl and let cool, covered with cling film. It is advisable to send the chocolate mixture (after it cools down) in the refrigerator for a couple of hours (you can overnight). Sift the cocoa powder onto a flat dish. Divide the chilled chocolate mass into 3 parts. Roll balls (the size of a walnut) from the first third, roll them in cocoa, put them on a flat dish or in special paper candy tins (this will be prettier) and immediately put them in the refrigerator. Shape the second third of the chocolate into balls in the same way. Melt 50 g of chocolate in a water bath with 50 g of butter. Dip the balls alternately in hot chocolate, immediately put on a flat plate and put in the refrigerator. Roll the third portion of the chocolate mixture into balls and roll in the nut crumbs. Send them to the refrigerator, let them cool down and enjoy!

Creme brulee - a dessert made from "burnt cream"

Delicate creamy cream that melts in your mouth, crispy caramel crust, which is obtained from "burnt cream", delicate aroma of natural vanilla ...

This divine dessert is one of the oldest in French cuisine and one of the most famous. It was first mentioned at the end of the 17th century, in an old cookbook. According to one version, the creme brulee was invented by the French chef François Messyalo especially for the Duke of Orleans. Other sources attribute its authorship to the British: allegedly, for the first time, creme brulee was prepared in one of the colleges of Cambridge in the same 17th century. There is another version, according to which the birthplace of creme brulee is Spain: one of the traditional desserts of Catalan cuisine is prepared in the same way as creme brulee, only milk is used instead of cream.

Recipe: Classic Creme brulee

You will need: 8 yolks, 2 cups of cream with a fat content of at least 30%, 1 teaspoon of vanilla sugar or 1 teaspoon of vanilla extract, 0.3 cups of granulated sugar or powdered sugar, 3 tablespoons of coarse sugar for a caramel crust.

Heat the oven to 160 ° C. Whisk the yolks with a whisk with granulated sugar until a light mass is obtained and the sugar is completely dissolved, add cream, vanilla and mix the mixture well. Fill the baking sheet 1/3 full with water. Pour the finished cream into tins, carefully put them on a baking sheet and place in a preheated 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 crème brulee to cool (right in the baking sheet). Before serving, sprinkle each serving with coarse sugar and place in a top-heat oven for 2-3 minutes.

Parfait is not a dessert, but perfection itself

In its composition, this dessert resembles blancmange, and its name is translated from French as "impeccable, beautiful." Parfait is prepared from very cold cream - they are thoroughly whipped, combined with an egg-milk mixture, and seasonal fruits and berries, cocoa, chocolate, vanilla, coffee, nuts, cookies and other products are added to the resulting cream.

In Russia, this famous dessert, which looks like frozen mousse, first appeared on the tsar's table. As you know, Alexandra and Maria, daughters of Alexander II, were incorrigible sweethearts. 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 a coffee parfait.

Recipe: Coffee Parfait

You will need: 4 yolks, 280 g of heavy cream, 100 g of milk, 16 g of natural coffee, 2 tablespoons of sugar. For decoration - berries, fruits, caramel or chocolate.

Add coffee to milk, put on fire, boil and let the mixture cool. Pound the yolks with sugar, in a thin stream, stirring constantly, pour in the cooled coffee milk, put on a low heat and cook until thickened. Remove the pan from the stove and let the milk and egg mixture cool. Whisk the cream well and add to 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 and cream cakes are direct descendants of the famous French eclairs. Their name promises benefits and benefits: 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 are also filled with savory fillings - vegetables, meat, cheese, mushrooms.

Recipe: Butter Cream Profiteroles

You will need: for the dough - 100 g of butter, 1 glass of water, 4 eggs, 1 glass of flour, 1 pinch of salt. For cream: 150 g of homemade butter (more than 82% fat), 150 g of natural boiled condensed milk (from whole milk).

Pour water into a saucepan, salt, add butter, put on the stove and bring to a boil. In the resulting mixture, stirring constantly with a wooden spatula, add the sifted flour and turn off the heat. Knead the dough very quickly - it should stick well from the sides of the pan. Let the dough cool slightly. Then add the eggs one at a time: beat in one piece, mix well, add the second egg, mix again and repeat the same with each egg. Cover the baking sheet with baking paper, lightly grease with oil and sprinkle a little with water - this will help the dough rise better. Using a pastry syringe, place the dough on a baking sheet, forming balls the size of a walnut. Leave rather 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 reduce the heat to 180º and bake until golden brown - for another 15-20 minutes (you cannot open the oven!). When the profiteroles have cooled, fill them with cream (using a spoon, making cuts with a knife, or with a pastry syringe): beat the softened butter until white and add boiled condensed milk in portions, without stopping whipping. Finished mini-cakes can be sprinkled with powdered sugar or melted chocolate.

Millefeuille - "the yarrow of love"

"Thousand sheets" - this is how the name of this dessert is translated from French. Millefeuil is, in fact, a pastry made of puff pastry, in which, between several layers of it, a delicate almond cream with fruits and berries is enclosed.

As a rule, the filling is vanilla cream, but the taste of milfey can be savory, or salty and piquant. For example, this dish can be prepared with cheese and spinach.

Recipe: Strawberry Milfey

You will need: 400 g of fresh strawberries, 250 g of ready-made puff pastry, 2 tablespoons of sugar, 50 g of ghee, a few mint leaves. For cream: 500 g mascarpone cheese, 400 ml of thick natural yogurt, a pinch of vanilla sugar, half a glass of powdered sugar.

Wash the strawberries and pat dry on paper towels. Roll out the puff pastry in one direction and use a knife to cut into 10 equal squares. Sprinkle sugar on each piece of dough and fry in a skillet in ghee until golden brown on both sides. Cool the finished cakes on paper towels. For the cream, beat the mascarpone cheese with yogurt, vanilla and powdered sugar with a mixer. Cut the strawberries into slices. Set aside a few berries to garnish the cake. Now you can start assembling the yarrow: put the first cake on the bottom of a beautiful plate, grease it with cream, lay out the strawberry pieces, cover with the second cake and repeat all the same until the cake runs out. Top with millefeuille with mint and strawberries.

Macaroni cookies - a rainbow of color and taste

Even Italians, who have been competing with the French for centuries of culinary supremacy, call macaroni the most delicious cake in the world. Delicate, melting in the mouth, soft on the inside, with a crispy crust, with a mass of shades, these cookies please both with their appearance and unforgettable taste.

Pasta is made from white almond flour, and it sometimes tastes like cherry, raspberry, black currant, chocolate, coffee, caramel, walnut, sambuca, Sicilian pistachio ... The fillings in this cake can be very diverse, from fruit and berry to floral, creamy - chocolate and even exotic. Macaroni can be flavored with fig, chestnut, mint, coconut, rose petals, lily of the valley, violet, green lemon, etc.

In Paris, the famous macaroons have been served at the royal table since 1682. And this traditional French dessert comes from Italy: there cakes made of almond powder, egg whites, salt and sugar began to be prepared in the 18th century.

Recipe: pasta with berry, chocolate, nut and lemon fillings

You will need: for cookies - 400 g of powdered sugar (or sugar), 6 egg whites, 250 g of ground almonds, a pinch of salt, 1 drop of dyes of different shades. For the filling: 240 g softened butter, 350 g icing sugar, 1 tablespoon cream, 1 teaspoon vanilla sugar, 1 teaspoon cocoa, 1 teaspoon strawberry jam, 1 teaspoon lemon peel, 1 teaspoon ground pistachios.

Separate the whites from the yolks. Whisk the whites until fluffy and add the icing sugar to them in portions. Whisk 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 of the same size. Preheat the oven to 170º. After the cookies have stood for at least half an hour and hardened slightly, send them to the oven. Bake for about a quarter of an hour and then cool on a baking sheet. For cream, whisk butter with icing sugar (sugar), add cream and vanilla. Divide the finished filling into 4 equal parts and add different fillers to each: in the first - cocoa, in the second - jam, in the third - ground pistachios, in the fourth - lemon zest. When the cookies have cooled down, you can start collecting the cakes: sandwich the green cookies with pistachio cream, pink with strawberry, yellow with lemon and brown with cocoa.

They have always been distinguished by sophistication, beauty and unforgettable taste, because they are the result of many years of culinary experiments by renowned confectioners and chefs. Let our recipes for famous French desserts also open up to you the world of a real culinary fairy tale, in which the main characters are sweet delicacies that will certainly delight both adults and little sweet tooths. Bon Appetit!

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 BAKERY

The variety of French pastries amazes any tourist who comes to the country. Confectioners offer a huge number of both savory 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 crisp, airy product means "twig, stick". A classic baguette weighs 250 grams and, indeed, has the shape of a stick. It is characterized by a crisp 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 find 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 the baguette, but to break it with your hands. The peculiarity 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 flaky pastries. This crescent-shaped product, cooked with a lot of oil, has become the national symbol of France.
It is believed that the croissant came to the French from Austria. Legend has it that when Vienna was besieged by Ottoman forces in the 17th century, bakers baked fresh buns at night. Hearing that the Turks were going to dig under the walls of the city, they warned the soldiers and thwarted the enemy's plan.
The puff pastry baked by pastry chefs after the Austrians defeated the Turks were shaped like a crescent that adorns the Turkish flag.

Brioche is a bun with a characteristic aroma and flavor of fresh butter. Especially popular were the brioches in Gourne and Gisors, which were famous for the largest butter markets. Originally, this type of baked 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 "beneficial", "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.

FAVORITE BAKING FRENCH

It's hard to find a Frenchman who doesn't like baked goods. In any French city, even the smallest, the bakery is the main store. Sometimes there are 2-3 bakeries on one street, and not one 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, can 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 a delicious sauce from a plate.

A real French morning begins with a freshly baked croissant... This rich flaky pastry goes well with aromatic coffee. The inhabitants of the country are very fond of brioche buns, profiteroles with various fillings, savarena pies reminiscent of our babas.

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

Delightful dessert millefeuille resembles a Napoleon cake. It consists of many thin layers of dough, which are greased with almond cream and fresh berries.

1. DOUGH BREEZE

Basically, this dough can be used to make cakes, pies, salty, and sweet pies. For the dough to work well, you need to prepare a good consistency butter - not too dense and not too tender.
Therefore, 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.

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

2. SANDY DOUGH

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

Preparation
Heat butter in a saucepan over moderate heat, add granulated sugar, stirring constantly with a wooden spoon until thick.
Pour flour on 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 (since it is easily crumbling), and as thin as possible, after sprinkling with flour like a board for rolling out dough, so and a rolling pin.

3. PUFF PASTRY

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

Preparation
Puff pastry is the basis for the preparation of flour confectionery; It is easy to prepare, but you have to have time: while the breeze dough takes 5 minutes to cook, it takes over an hour for the puff pastry.
The main concern is butter, because if it is too soft and the dough board and rolling pin are not sufficiently floured, the dough will stick and break during the kneading process. This does not pose serious difficulties, but it will be a hindrance to increasing the desired thickness.
First of all, sift the flour with a slide, slowly pour a glass of water into the depression 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 flour on the rolling board and rolling pin and roll out the dough.
Put butter in the center (which is softened in your hands), fold in four, very carefully roll out to length, then fold in three; sprinkle the board with flour again; 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. in 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 Bignet dough № 1

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

- 1/4 l of water or milk.

Preparation
Pour flour and salt into a saucepan, make a depression in the center, break 1 whole egg there, 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 fresh cream, leave to rest for 1 hour before use.
For sweet dough, add 1 tbsp. a spoonful of granulated sugar.

5. Dough bignet № 2

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

Preparation
Pour water into a medium-sized saucepan, put butter, salt, put on moderate heat; as soon as the water boils, remove from the heat, immediately add all the flour, stirring vigorously with a wooden spoon, put it back on the fire and continue stirring until the water has almost completely evaporated. The dough is done when it stays 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 dough portions are fried, you can fill them with: pastry cream, thick béchamel 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. DOUGH BEER WITH BEER № 3

Prepared as "Classic bignet dough No. 1", only beer is added instead of milk or water.

7. DOUGH BEATER AIR № 4

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

8. Biscuit dough

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

Preparation
Put granulated sugar, vanilla sugar, egg yolks, salt in a bowl, mix thoroughly until a white mass. If lumps have formed, continue stirring, adding a little flour and starch.
Beat the egg whites, carefully combine with the mixture, mix thoroughly again, put in a mold well greased with butter, place in the oven.

9. Dough for pastry brioche

Ingredients:
- 200 g flour,

- 10 g dry yeast,
- 2 raw eggs,

- 1/2 teaspoon of salt.

10. Dough for brioche muslin

As in the previous recipe, only 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 mold,
- 10 g dry yeast,
- 2 raw eggs,
- 1 tbsp. a spoonful of granulated sugar
- 1/2 coffee spoon 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.

Preparation
Pour flour into a bowl with a slide, make a depression in the center and break eggs there, mix with a wooden spoon, gradually add milk, avoiding the formation of lumps; if in spite of everything they still appear, pass the dough through a coarse sieve, add vegetable oil.
In the kitchen, you need to have a cast iron pan specifically for pancakes; it does not need to be washed, unless only after purchase; before putting it on fire, it is enough to wipe it with clean paper.
When the pan is hot, fry the pancakes, spooning the dough into the pan at once and making circular motions that will cook well on both sides, then start over again until the dough runs out.

TIPS FOR COOKING PANCAKE DUTY

Like all types of dough, pancake dough requires at least 2 hours of rest before handling it. You can prepare the dough in the evening to use it the next day; dough left to rest has better adhesion to food and fermentation takes place more easily.

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

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

The proportion of the liquid - water, beer or milk - is difficult to give for sure, since the quality of flour is different: one absorbs more liquid, the other less. In any case, the dough should be thin, but thicker than for pancake dough; it should be smooth and lump-free. The dough liquid should never be too cold; if it is warm, the dough will ferment better and faster.

Flour should always be sifted. Pour flour into a bowl with a slide, make a depression in the center, where to put all the ingredients specified in the recipe; only with a wooden spoon, stirring slowly and thoroughly, pour in the liquid gently 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 not in the refrigerator.

13. № 1

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

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

14. PANCAKE DOUGH № 2

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

Preparation
Pour flour into a bowl with a slide, 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. PANCAKE DOUGH № 3

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

Preparation
Put flour, salt in a bowl, pour water, stirring constantly with a wooden spoon, bring to the state of a thick cream; Close the bowl and leave the dough to rest for 2 hours without placing it in the refrigerator.
Add whipped egg whites to the dough before use.

French pastries. French dough products

Baking French bread does not take much time and effort. 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; granular yeast - ½ small spoon; medium-sized salt - 1 small spoon; sand-sugar - a large spoon.

Knead the dough
To knead the base, you need to dissolve the sand-sugar in warm drinking water, and then add salt and granulated yeast to it. After the last component has swollen, vegetable oil should be poured into the same dish, and sifted flour should also be added. When you mix the food, you should have a fairly thick dough that needs to be covered with any breathable cloth and left warm for 70 minutes. In this case, the base should approximately double.

We bake bread in the oven
Baking homemade bread does not take a lot of time. To do this, you should take any form and grease it with cooking oil. Next, you need to place the dough that has come up 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 dishes, and then grease the top with butter.
It is recommended to serve French bread warm with any first or second course.

French muffins are loved not only by adults, but also by children. The main advantage of this pastry is that it is done quickly and easily.

US necessary:
Sifted white flour - about ½ cup; sand-sugar - about ½ cup; baking powder - small spoon; chopped nutmeg - ¼ small spoon; medium-sized salt - 1/8 dessert spoon; fresh large egg - 1 pc .; natural milk of low fat content - ½ cup; melted butter - about 40 g per dough and the same amount for decoration; sand-sugar - 4 large spoons; ground cinnamon - ½ a dessert spoon.

Dough preparation
French pastries, the recipes of which we are considering, will serve as an excellent dessert for any table. To make it yourself, you need to knead a viscous dough. To do this, in one bowl, you need to mix white flour with granulated sugar, baking powder, nutmeg and salt. Further, 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 fat. After mixing for a long time, you should have a viscous dough. It can be heterogeneous.

We shape and bake in the oven
To enjoy delicious French muffins, they must be properly shaped and baked. To do this, spoon the base into the prepared molds, and then place them in the oven. It is recommended to bake the dessert at 200 degrees for 25 minutes.

Decorating process
While the muffins are baking, you can start preparing a delicious decoration. To do this, mix 4 large tablespoons of granulated sugar and ground cinnamon. When the dessert is ready, its top should first be dipped in melted butter, and then in a previously prepared free-flowing mixture.
Serve the decorated cupcakes warm.

Now you know how delicious baked goods are made. French buns can be prepared according to a variety of recipes. However, we decided to present you the easiest and most affordable way.

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); granular yeast - an incomplete dessert spoon; fine salt - a few pinches; chopped cinnamon - about 70 g.

Making the dough
Granulated sugar is dissolved in warm milk, and then beaten egg and granulated yeast are added. Next, the resulting mass is poured into sifted flour, which is pre-mixed with sugar. After kneading the base, leave it warm for exactly 50 minutes. After the specified time, soft cooking oil is added to the dough.

How to shape and bake
To make delicious cinnamon rolls, roll the dough into a not very thin layer, then sprinkle 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.
It is recommended to bake French buns for 47-54 minutes.

Serving correctly
After the cinnamon rolls are baked, remove them from the oven and brush the top with melted chocolate (if desired). They should be served along with any hot drink (coffee, tea or cocoa).

Croissants

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

To form:
210 g butter
1 yolk + 1 tablespoon milk for greasing the dough

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

Formation:
Take out the dough and place it on a floured board. Cut the dough in 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 working 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 the first, spread the second piece of butter on it ... and so on all 8 pieces of dough.

Roll out the rectangle to form a circle. Do not press too hard or the oil will leak out.
Cut this circle into 4 pieces with a knife, then each piece again. You will receive 16 triangles for 16 croissants.

Make a small cut with a knife in the wider part of each triangle. Move to the side, making a gap between them and roll the dough, sealing the small end in between.
Place croissants on a baking sheet covered with parchment paper. Cover the plates with a towel and let rest for 45 minutes.
Preheat oven th.180 ° C.
Using a brush, brush the yolk with a little milk over the croissants.
Place in the oven and bake for 15 to 20 minutes. The croissants should be golden and the dough should grow well.
Let the croissants cool on a wire rack.

PIE WITH PRUNES

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

Preparation
Remove the dough from the refrigerator and let it warm at room temperature.
Rinse prunes and soak in warm water for 2 hours, free from seeds, put in a saucepan with 2 tbsp. tablespoons of tea, put on fire, steam, stirring with a wooden spoon, add alcohol and keep on fire for 5 minutes. When the prunes are completely steamed, strain them through a sieve, put them on the fire again, dry them, stirring constantly with a wooden spoon, then cool the puree.
Preheat oven to high temperature.
Roll out the dough 5 mm thick, cut into 2 rectangular pieces, one of which is 3 cm larger than the other.Light the baking sheet with butter, put a smaller piece of dough in the middle, spread the prune puree on it, moisten the edges with a little water, cover tightly with a large piece of dough and fix the edges, apply a pattern with the tip of a knife on top.
In a bowl, break an egg, beat slightly, pour a thin layer over the surface of the dough, sprinkle with granulated sugar, place in the oven for 20 minutes.
Serve hot or warm.

CHEESE LEAVES

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

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

Preparation
Grate the cheese. Put flour and yeast in a bowl, mix thoroughly and make a depression in the center.
Cut the butter into small pieces and mash with a fork until creamy. Put 3/4 of the grated cheese in flour along with butter, cream curds 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 out 1/2 cm thick, cut into pieces 8 cm long and 1 cm wide. Grease a baking sheet with vegetable oil and spread the pieces of dough on it. Break the egg, separating the white from the yolk; use the protein to prepare another dish, and put the yolk in a bowl, dilute 1 tbsp. spoon of water, grease the 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.

Puff pastries with meat and champignons

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

to give a golden hue - 1 raw egg.

Preparation
Remove the dough from the refrigerator and warm at room temperature.
Prepare the minced meat: peel and rinse the mushrooms, cut into very thin slices; dissolve butter in a frying pan, put champignons and bring to such a state over high heat that the liquid boils away; peel and finely chop the shallots; rinse and finely chop the parsley to make 2 tbsp. spoons of greens; mince veal with lard; in a bowl, mix all the ingredients, add brandy and cream, salt and pepper, mix thoroughly until a homogeneous mass is obtained.
Pour flour on a board, put the dough, roll out 4 mm thick, cut into 16 rectangles. Divide the minced meat into 16 pieces of dough, wrap and secure along the edges.
Preheat the oven to high temperature.
Break the egg, separating the white from the yolk; use the 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 blackberry seed,
- 1 pinch of grated nutmeg
- 1 pinch of bitter capsicum,

Preparation
Remove the butter from the refrigerator and place in a warm place to thaw.
Prepare the dough: Pour flour on the board with a slide, make a depression in the center, put softened pieces of butter and 1 coffee spoon of salt in it, mix quickly, adding a few tbsp. spoons of water; when all the 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.
Thoroughly mix the minced meat with parsley, hot paprika, blackberry) nutmeg, salt and ground black pepper, place in the refrigerator.
Roll out the dough into a 5 mm thick rectangle, 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 on a bay leaf around the edges, cover with two other rectangles and carefully fasten on all sides of the large rectangle.
Beat the last raw egg, spread it over the surface of the dough, wrap it in foil, place in a moderate oven for 1 hour, then remove from the oven, unfold the foil, put it back in the oven for 30 minutes.
Cool and cut into slices before serving.

ELSASSIAN PIE WITH GOOSE COOKIES

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

Preparation
Soak the liver in 1/2 liter of milk the day before.
The next day - hold in running water for 30 minutes, strain, remove the film, put in a bowl, salt and pepper. Prepare pie dough using the available ingredients (see 15 types of French dough).
Grease a baking dish with butter, put peeled almonds on the bottom. Put half the amount of dough into a 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 lower the temperature to 150 ° C and leave for 1 hour 10 minutes, remove from the oven, cool for 2 hours, release from the mold, serve with sauternes jelly.
To make jelly, heat 1/2 liter of sauternes, add 12 g of gelatin soaked for 30 minutes to it. in cold water, place in the refrigerator. When the jelly is ready, cut into pieces.

PIE WITH CHAMPIGNONS

Ingredients for 8 persons:
- 200 g of dough (see 15 types of French dough),
- 1 kg of mushrooms,
- 100 g smoked brisket,
- 80 g of 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 pepper.

Preparation
Roll out the dough in a thin layer, put in a pie pan, prick with a fork, bake for 10 minutes.
Cut the champignons into thin slices and fry in butter with lemon juice, strain.
Finely chop the brisket, put on 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, stir, 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 onion head,
- 2 cloves of garlic,
- 40 g butter,
- 1 bunch of basil,
- 40 g of peeled almonds,
- granulated sugar,
- thyme,
- grated nutmeg,
- salt, black pepper.

Preparation
Rinse, peel and slice the asparagus lengthwise, boil in plenty of salted water.
Rinse the tomatoes, peel and chop finely.
Fry finely chopped onion in butter, add tomatoes, peeled and finely chopped garlic, salt, granulated sugar, thyme, black pepper, leave on fire for 25 minutes; then sprinkle with finely chopped basil.
Place the dough in a pie pan, chop it on the bottom with a fork, put the mixture with tomatoes on top, on it - asparagus, with the tips towards the center; place the form in the oven for 45 minutes. with a temperature of 190 ° C.
Beat the eggs, add cream, season with salt and pepper, pour on top of the cake after 20 minutes. after cooking has started, place it back in the oven.
In 5 min. until ready to put in the almonds and allow time for them to take on a golden hue.

CHEESE PIE

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

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

FLAN "TRIANON"

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

Preparation
Fry the mushrooms, washed and cut into thin slices, in butter for a few minutes. Roll out the dough and put on the bottom of small forms or one large form and prick with a fork at the bottom, put chopped tomatoes, mushrooms and cheese. Place the dish in the oven for 40-45 minutes.
Beat eggs, add cream, sprinkle with nutmeg, season with salt and pepper. In 20 minutes. pour the mixture onto the flan surface, bring to readiness; free from the form and serve.

RAVIOLI SWEET

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

- icing sugar for decoration,
- 1 pinch of salt.

Preparation
Finely chop the fruit and mix with chopped almonds.
Prepare a fairly soft dough from flour, a pinch of salt, butter, liqueur, eggs and water, let it lie down, then roll it out, cut into medallions, put a little apricot marmalade in the middle of each, put a little fruit mixture with almond cookies, close the filling with dough, lower it deep-fry at 180 ° C until golden brown.
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 granulated sugar,
- 200 g of fruit.

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

CAKE WITH ALMONDS

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

Preparation
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 pan, chop the dough at the bottom with a fork, put the prepared mixture, on it - a mixture of heated honey, 50 g of granulated sugar, 50 g of cream, place in the oven for 30-40 minutes.

ALMOND CAKE WITH APRICOTS

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

Preparation
Roll out the dough, place in a tall form, chop the dough at the bottom with a fork.
Mix eggs with granulated sugar, add ground almonds, rum, almond tincture, loose butter.
Put the apricots on the dough in the form, on them - the prepared mixture.
Place the mold in the oven for 1 hour.
In 10 minutes. until ready to sprinkle with almonds and leave in the oven until the nuts take on a golden hue, remove from the oven and garnish with powdered sugar.

CAKE WITH DATES

Ingredients for 8 persons:

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

Preparation
Put the rolled dough into a mold, chop the dough on the bottom with a fork, put a few date pits 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, remove the date pits, put the prepared mixture on it, sprinkle with hazelnuts on top.

CAKE WITH WALNUTS

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

Preparation
Put the rolled dough into a mold. Beat eggs with granulated sugar, add cream, walnuts, a pinch of cinnamon; Put the mixture on the dough and place in the oven for 40 minutes.
Sprinkle the finished cake with icing sugar and garnish with walnuts.

LOTARING PIE

Ingredients for 6 persons:
for the test
- 1 teaspoon flour

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

- 4 long and narrow slices of bacon,
- 10 pieces. green onions, chopped 5 cm long,
- 2 beaten eggs,
1/4 teaspoon of shredded Swiss cheese
- 2/3 teaspoon of light cream
- 1/2 teaspoon dry mustard
- salt, black pepper.

Preparation
Pour flour and salt into a bowl; Cut cold pork lard into small pieces, sprinkle with flour and roll well, rubbing with your fingers, mix the dough with lard until firm, but add cold water for elasticity. 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 dish about 22 cm in diameter.
Dissolve butter in a frying pan, put bacon, green onions 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 mold with dough.
Place the mold in an oven with a temperature of 190 ° C for 20-25 minutes. before the appearance of a golden hue; serve hot or cold.

PIE WITH CHEESE AND HAM

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

Preparation
Preheat the oven to 200 ° C. Pour water into a small saucepan for the dough. Cut the butter 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. Sift flour with a pinch of salt on a paper towel. Remove the saucepan from the heat and pour the flour and salt into it, stir quickly and vigorously until the mixture falls behind the pan, put it on a plate and chill.
Dissolve the butter for the filling in a small saucepan, add flour, heat for 1-2 minutes. until pale yellow, gradually beat with broth until smooth, add a pinch of salt, black pepper and finely chopped greens, mix with mushrooms, ham and set aside. Add salt, black pepper, dry mustard to the dough, put back in the pan, gradually add the beaten eggs, put, stirring, cheese, diced, bring the dough to a homogeneous mass.
Put the dough in one mold or in 4 individual ones, put the filling on the dough, spread the cheese, boned in bread crumbs on top, place in the oven until golden brown and serve immediately.
Originally from Burgundy, this dough dish is popular in the Champagne region and in many other areas.

FRENCH FLAN WITH APPLES

Ingredients for 6 persons:
for the test
3/4 teaspoon wheat flour
3/4 teaspoon pancake flour
1/4 teaspoon butter
1/4 teaspoon margarine

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

Preparation
Preheat the oven to 200 ° C. Pour flour into a bowl, add butter and, stirring, make a mixture like bread crumb, mix with granulated sugar and cold water until a firm but elastic state.
Knead the dough lightly on a floured board, roll out, place in a low mold with a diameter of about 25 cm.
Boil for 2-3 minutes. Transfer the apricot jam with water, stirring constantly, to a teacup and leave to cool. Pour lemon juice into a bowl. Peel the apples, remove the core, cut into thin slices, pour over with lemon juice, spread in a mold on the surface of the dough, sprinkle with granulated 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 a typical fruit pie served to round off a delicious meal.

FRUIT ASSORTED IN TEST

Ingredients for 6 persons:
- 350 g puff pastry (see 15 types of French pastry),
- assorted fruits - 2 kiwis, 2 peaches, 100 g of cherries, a small basket of strawberries, 100 g of grapes;
- 3 tbsp. tablespoons of apricot jam,
- 1 tbsp. a spoonful of lemon juice
- 1 raw egg for glazing.

Preparation
Preheat the oven to 225 ° C. Roll out the dough in a large rectangle about 7 mm thick.
Using a sharp knife, cut off a 2 1/2 cm edge on all sides, transfer the dough to a kitchen towel, moisten the ends with cold water. Put the cut edge along the edge of the rectangle and lightly press down on both surfaces so that they stick, pierce the bottom with a fork and lightly grease 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, free the cherries and grapes from the pits, and 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 a little 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 aged for 1-3 hours. You can use whipped cream (1 teacup), which is placed under the fruit layer, or vice versa.

CAKE WITH LEMON

Ingredients:
for shortcrust pastry
- 1.25 teaspoons of wheat flour,

1/2 teaspoon 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 teaspoon granulated sugar
1/2 teaspoon heavy cream

Preparation
Preheat the oven to 180 ° C. Sift flour into a bowl, add granulated sugar, salt, add butter, cut into large cubes, mix, making a mixture like bread crumb, then add egg yolk and vanilla extract, mix again, shape into a ball and cool for 30 minutes.
On a floured board, roll out the dough in a thin layer about 25 cm in diameter, 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 teaspoon of water
1/3 teaspoon butter or margarine
3/4 teaspoon sifted flour
- 3 raw eggs;
for cream
- 1 raw egg,
- 1 egg yolk,
- 1/4 teaspoon granulated sugar
- 1 tbsp. a spoonful of starch
- 1 1/2 teaspoons of flour
- 1 teaspoon of milk
- a few drops of vanilla extract;
for glazing
- 100 g granulated sugar,
- hot water,
- a few drops of vanilla extract or 1-2 teaspoons of brandy.

Preparation
Preheat the oven to 180 ° C. In a deep saucepan, mix butter and water and bring to a boil, remove from heat, add flour and stir until the mixture lags behind the sides of the pan, cool by transferring to a plate. When the mixture has cooled, put it back in the pan and add the beaten eggs one at a time, beat after each egg until the mixture becomes a homogeneous, soft consistency, but keeps its shape well. It may not be necessary to add all the eggs.
Form the dough into tubes about 7 cm long, arrange them 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 minutes. check if the dough has become crispy; if not, place in the oven again for 5 minutes.

To prepare the cream, separate the egg white from the yolk (save the protein). Combine the yolk with granulated 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, stir until thick, but do not dry, return to fire and hold for 1 minute, stirring occasionally, add vanilla extract; Transfer the mixture to a bowl, put parchment paper on the surface of the cream and put it to cool, then sprinkle with granulated sugar, pour over hot water, stirring constantly until the mixture takes on a thick consistency.
With the back of a wooden spoon, grab a small amount of icing sugar - it should drain slowly; add vanilla extract to it. Cut the eclairs lengthwise into 2 parts, grease with cream, connect the halves. Using a spoon, glaze each surface of the eclairs before serving.

CAKE WITH PRUNES

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

Preparation
Preheat the oven to 200 ° C. Sift flour into a mixer, add 2/3 of the amount of butter, 2 tbsp. tablespoons 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, keep on fire until caramelized, remove from heat, put prunes.
On a board lightly floured, roll out the dough slightly larger than the mold. 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.
Free the cake from the mold, put on a dish.

BISCUITS WITH WALNUTS

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

Preparation
Roll out the dough on a lightly floured board, form 4 cakes and prick with a fork in several places.
Beat egg yolks with granulated sugar, mix with walnuts, gently combine with beaten egg whites and beat 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 serve immediately.

CREAMS WITH BUTTER

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

Preparation
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 place in a suitable saucepan, add butter, chopped into small pieces, then cheese, stir slowly over medium heat until the shells are well heated.

PIZZA WITH TOMATOES

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

Preparation
Roll out the dough in 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, spread slices of cheese, slices of tomatoes and anchovies, previously soaked for half an hour in cold running water, add the 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.

CURRANT PIE

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

Preparation
Put a saucepan with 1 glass of water, granulated sugar on moderate heat and cook for about 12 minutes. Peel the currants, put on a baking sheet and pour over the prepared syrup.
Roll out the dough and cut into 2 parts. 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 for steam to escape, place for 20 minutes. into a hot oven.
Serve with cream (separately).

BRIOCHI WITH CHAMPIGNONS

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

Preparation
Peel and rinse the mushrooms, dry and cut into very thin slices; Peel and finely chop the shallots.
Dissolve the butter in a frying pan, put the mushrooms and leave on high heat until their juice evaporates, add the shallots, season with salt, pepper and leave on the fire for a few more minutes, pour over with wine and, stirring with a wooden spoon, leave on the fire, add cream and simmer for a few minutes until a thick sauce is obtained.
Preheat the oven to 240 ° С.
Cut the brioches lengthwise into 2 parts, spread thickly with cooked 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 of ham, cut into small pieces,
- 100 g of grated Swiss cheese,
- 1 tbsp. a spoonful of finely chopped chives,
- 1 tbsp. a spoonful of finely chopped parsley,
- 4 raw eggs,
- tomato sauce,
- salt, black pepper;
for deep fat - vegetable oil.

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

CAKE WITH BLACK CURRANT

Ingredients for 6-8 persons:
for shortcrust pastry
- 250 g flour,
- 125 g butter,
- 75 g granulated sugar,
- 1 raw egg,
- 1 pinch of salt;
- 50 g of currant jelly,
- 8 pcs. chopped cookies
- 250 g of fresh frozen black currant,
- 125 g of egg whites,
- 150 g granulated sugar,
- icing sugar;
for punch
- 50 g of liquor,
- 100 g granulated sugar,
- 100 g of water.

Preparation
Grind butter, granulated sugar and salt, add an egg, mix quickly and thoroughly with flour, form a ball and leave for 1 hour; then roll out the dough 1/2 cm thick, 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 dish with currant jelly, sprinkle with chopped cookies.
Prepare a syrup from granulated sugar and water, chill, mix with liqueur and soak the cookies.
Beat the egg whites, add half the amount of granulated sugar, then put the remaining granulated sugar, black currants, mix thoroughly, put on cookies, sprinkle with powdered sugar on top.
Place the dish in the oven for 12 minutes. at a temperature of 210 ° C, remove from the oven and cool.

DONUTS WITH COD

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

Preparation
In a bowl, mix flour and salt, add egg yolks, warm water or beer, peanut butter, beaten egg whites. Roll out the dough, cut.
Form balls the size of prunes from fish fillets, wrap in dough and place in deep fat at 150 ° C.

PINEAPPLE AND GINGER CAKE

Ingredients for 6 persons:

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

Preparation
Roll out the dough, put in a cake tin, lightly greased with butter; with parchment paper laid on the bottom and a few dry beans, place in an oven with a temperature of 210 ° C for 25 minutes; free from the form, cool.
Pass one peeled pineapple through a mixer, then through a sieve to get 1 liter of juice, boil. In a saucepan, mix egg yolks, granulated sugar, flour, pour hot pineapple juice, put on low heat for 7 minutes, heat to 80 ° C without boiling.
Peel the lemon zest, cut into small 2 mm cubes, put in boiling water for 2 minutes, drain, leave.
Peel and chop 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, simmer for 1 hour. Sprinkle the baked dough with icing sugar and cinnamon.
Cut the other peeled pineapple lengthwise into 4 parts, remove the core, cut the pulp into 5 mm slices, 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. The filling can be very diverse - see below.

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

Preparation
Cut 50 g butter into small pieces. Crack 1 egg, separating the yolk from the white.
Pour 100 g of flour into a bowl with a slide, 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 a ball from the dough and set aside for 1 hour.
Heat the oven to a moderate temperature. Grease the boat-shaped molds with butter. Roll out the dough 2 mm thick on a board, cut into 8 pieces, put on 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 the cream: break 2 eggs, separating the yolks from the whites; pour the yolks into a bowl, add the last whole egg and granulated sugar, beat with a wooden spoon until frothy. Heat the milk. Pour a pinch of salt, 40 g of flour into a bowl, mix, then gradually pour in heated milk, stirring constantly.

Transfer the prepared cream to a saucepan, put on low heat and continue stirring until boiling.
When the cream is thick, remove the pan from heat, add rum; immerse the pan in cold water and continue stirring until the cream becomes a little warm, then place it in the refrigerator until completely cooled.
Fill the boats with cream and decorate, if desired, 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 rinse with your hands),
- 20 g butter,
- 300 g of small garden strawberries (or forest),
- 3 tbsp. spoons of raspberry jelly,
- 50 g kirsch (cherry vodka) or brandy.

Preparation
Prepare the dough (see above "Boats with cream"). Heat the oven to a moderate temperature.
Roll out the dough 2 mm thick on a board, cut into 8 pieces, spread over butter tins, place in the oven for 15 minutes.
Rinse the strawberries thoroughly, remove the stalks, dry completely. When the boats are baked, remove them from the oven, release them from the 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 over raspberry jelly each.

BOATS WITH RASPBERRY

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

Preparation

Boil the milk with the vanilla pod. Break the eggs, separating the yolks from the whites (the whites will serve for the preparation of another dish). Put egg yolks with granulated sugar in a saucepan, beat until frothy, add flour, stirring constantly, and a little milk, then remove the vanilla pod.
Put the saucepan on low heat, 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 raspberries, peel, gently rinse and dry. When the cream is cold, spread it over the boats, put raspberries on it.
In a small saucepan, bring the raspberry jelly to an almost liquid state, add the alcoholic raspberry tincture, mix and pour into the boats.

BOATS WITH FRUIT SYRUP

Ingredients for 8 boats:
- 40 g flour,
- 80 g 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.

Preparation
Bake 8 boats of dough (see above "Boats with cream").
Prepare the cream: boil the milk; break the eggs, separating the yolks from the whites; in a bowl, beat the egg yolks with 1 protein and granulated sugar with a wooden spoon until frothy, gradually adding flour and a little milk, stirring constantly; Transfer the entire mixture to a saucepan, put on low heat and, stirring constantly, bring to a boil; when the cream is thick, remove the pan from the heat, immerse it 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 seeds from peaches and cut into wide strips; remove pits from mirabella and cherries.
When the cream is cold, spread it over the boats.
Put pineapple pieces in 2 boats; in the 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 apricot jam on the pineapple, peach and mirabelle boats, and raspberry jelly on the cherry boats.
Serve chilled.

LAMB PIES

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

Preparation
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 zedrate 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 until minced with salt, ground white pepper, grated lemon zest and granulated sugar; fill the molds with the mixture, close the dough from the edges, coat with a beaten egg on top.
Place in an oven with a temperature of 180 ° C for 20 minutes.
Serve with sauce after roasting lamb.
This is how this dish is prepared in Toulouse.

The famous brioche dough

Brioches and Savarens

French cuisine has always been an example of excellence in the art of cooking, and famous chefs are considered by the French to be a kind of poets. The French are fine connoisseurs and lovers of gourmet cuisine, they are discerning and careful 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 the different ways of preparing them.
Based on French tradition, the great French chef Antoine Karem believed that saving is the enemy of good cuisine.

The French brioche pastry was invented at the beginning of the 19th century by the Julien brothers, French confectioners, and gained immense popularity all over the world.
The dough, as well as the bun of the same name, are named by them in honor of the famous French pastry chef Brioche.

Brioche dough

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

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

Put a well-fitting dough in a mold (fill the mold halfway with the dough), lightly greased with melted butter and sawed with flour, put in a warm place and let it stand fully so that the dough in the mold fits well.

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

Beniye "Minion"

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

Preparation
With a teaspoon, mold the dough into balls the size of a walnut, immerse them one by one in a highly heated deep fat and fry until golden brown. Then take out 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 of brioche dough,

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

Preparation
Place the finished dough in a pre-floured dish. Let it proof fully, then bake in the oven. Remove the finished brioche from the mold, let it cool and soak in the sugar and rum syrup. Serve hot. When serving, place small pieces of sugar around the brioche, pour over hot rum and light. Grilled brioche has a very effective and beautiful appearance.

Brioche with chocolate

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

Preparation
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 place the brioche in a warm place. Serve the chocolate sauce with the brioche in a gravy boat.

To make chocolate sauce, either dissolve the chocolate with a little milk or cream in a water bath, or dissolve the chocolate in a sufficiently large amount of hot milk or cream, and then heat to a boil over the 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 (rolls) with cream

Ingredients:
600 g brioche dough,

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

Preparation
Divide the finished dough into pieces with a tablespoon, put them in special corrugated molds (baskets) greased with oil and dusty with flour, put in a warm place and let them fully proof. Fill the molds only halfway. Bake in a medium-high oven, then remove and let cool.

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

Small brioches with chestnut cream

Note: Chestnut cream can be successfully replaced with egg custard (see below for the recipe for the cream), and it will be even tastier. Or you can make a cream from butter and condensed milk, softened at room temperature, mixing them in an approximately 1: 1 ratio (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 brandy for syrup,

150 g icing sugar for cream
300 g chestnut puree for cream.

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

Custard cream on eggs (basic)

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

Preparation
Put sugar, starch in an enamel saucepan, pour eggs and stir for 1-2 minutes. Add cream, put on the stove and, stirring with a wooden spatula (or stainless spoon), heat until thickened, but no more! 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 on cooling. Aromatize the cream.

Cream aromatization

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 brandy or liqueur to the finished cream,
- when cooking, replace half of the cream with pineapple, 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 2 more tablespoons of sugar and 2 teaspoons of cocoa powder or a 50 gram chocolate bar (and do not add sugar).

Small brioches "Wells of love"

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

Preparation
Prepare the brioches as directed in the 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. Chestnut cream can be successfully replaced with custard cream on eggs (see the recipe for the cream above). And see the note on "Little Chestnut Cream Brioches"

Small brioches "Chantilly"

Ingredients for 360 g 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 rum,
300 g cream
1 packet of vanilla powder
100 g icing sugar.

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

Savarin

The product is named after the legendary French culinary specialist Brija-Savarin, the author of many books on culinary arts.

Ingredients for 360 g cream:
600 g brioche dough,

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

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

Savarin with pineapple

Ingredients for 360 g 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 brandy for syrup,
300 g 35-40% whipping cream,
80 g icing sugar for whipping with cream,
1 packet vanilla whipping powder with cream
500 g thin slices of pineapple.

Preparation
Fill the middle of the baked brioche soaked in syrup with the 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. Serve savarin cold.

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

Another type of classic pastry made from a very interesting dough.
This is the first time I have done this, although I have come across 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) - saber dough cookies on steep yolks, I caught fire to make.
Only I did not bake cookies, but portioned linzer cakes.
The most delicate dough, surprisingly crumbly and melting in the mouth. Worth repeating!

As soon as this cake is not called - and cake from Linz, and Lincentart, Linz cake, and so on.
The history 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 records were found in 1653 of an Austrian born in Verona, Anna-Margarita Sagramos, née Countess Paradise (today the recipe is kept in the city museum of Linz). The Austrians claim that this is the very first cake of all 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.
Only one confectionery "Jindrak" sells about 80 thousand Linz cakes during the year.
And of course, each pastry chef has his own "secret" recipe. "There are many Linz cake recipes," Leo Jindrak says about his secrets. "There are many invented Linz cake inventors. Linz cake or non-Linz is not determined by the ingredients that should be in the dough. The appearance, the dough grid and the red-currant jam filling are important. "

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

How are they all in common:
- a base of shortcrust pastry saber in the form of a basket, which necessarily includes nut (almond) flour, ground spices and, sometimes, cocoa.

Interlayer of raspberry or red - currant (black - currant) jam
- dough lattice "overlapping" on top.

Let's get started?

For 6 mini-tarts, 12 centimeters in diameter:

3 steep yolks
330 grams of butter, room temperature
50 grams of caster sugar
40 grams of almond flour
2 teaspoons ground cinnamon (unused)
salt on the tip of a knife
1 tablespoon rum
315 grams of white flour

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

1 egg for icing

1. Boil the eggs hard-boiled, separate the yolks. Rub the yolks through a sieve. Sift flour.

2. Beat butter and icing sugar until fluffy. Add mashed yolks, beat butter with yolks until smooth.

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

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

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

5. Separate 1/2 of one of the discs and divide the remaining dough into 6 pieces. Put in the refrigerator for now.

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

7. Distribute the dough among the molds with your hands - the thickness should be the same at the bottom and at the sides. Put in the freezer for 15 minutes.

8. Preheat the oven to 180 C.

9. Remove the baskets from the freezer. Spread the 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 soak the basket and the cake will creep.

10. Remove the dough board from the freezer. Cut the dough into 1 centimeter wide strips. Place strips in the form of a lattice on each basket. Cut off the excess. Run a knife around the circumference of each basket, making grooved edges and securing the ends of the grate.

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

12. Allow the cakes to cool completely in the tins on the wire shelf and then remove them on a plate.

Debriefing.

I did not put baking paper in the baskets, since the saber dough can usually be taken out without problems.
And this dough is so crumbly that it turned out to be very difficult to take it out. Be sure to line the bakeware with baking paper!

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

Don't use this recipe for raw yolks. I made such a dough as an experiment, but it turned out to be of a completely different structure, too "liquid" and it was almost impossible to work with it, I had to return it to the refrigerator and cool it all the time.

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, you can boil only the yolk, and use the white for other types of baked goods.
How to boil the yolk.
1. You can just gently dip into boiling water in a strainer (Veronica's advice).
2. You can pre-freeze the yolk. As a result of freezing, the yolk is irreversibly gelled (I have already written about this, and warned that to prevent gelation, it is hard to mix it with sugar or salt before freezing). Then the yolk can be thawed and cooked calmly.