France is known to the whole world not only for its exquisite gourmet dishes, but also for its delicious flour products. French pastries striking in its diversity and is the top culinary arts country. Few can resist the wonderful aroma and delicate taste fresh confectionery.

French pastry dough recipes

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

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

This will require:

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

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

The dough should be placed in a warm place for an hour, during which time it should double in volume. The finished dough for French pastries is laid out on the table, sprinkled with flour, and cut into pieces.

Formed products are put for about half an hour for proofing. This recipe can be used to bake French bread, rolls and baguettes.

Butter dough for brioche buns and butter pies Savarene was invented by the Julien brothers in the 19th century. The dough and bun were named after the famous pastry chef Brioche and have become very popular around the world.

To make brioche dough, you will need:

• 900 g flour;
• 25 g yeast;
• 120 g sugar;
• 6 eggs;
• a teaspoon of salt;
• a pack of butter;
• 1.5 cups of milk;
• zest of one lemon.

Dissolve yeast in warmed milk, add three tablespoons of flour, salt, sugar and mix well. Dough is placed in a warm place for 20 minutes. At this time, sift the flour, add beaten eggs, sugar, salt to it, lemon zest and knead thoroughly, gradually adding warmed milk and melted butter. Mixed soft dough covered with a lid and put in a warm place to ferment.

When the dough rises, it is laid out in a greased and floured dish. For proofing, the form is placed for half an hour in a warm place.

Brioches are baked for about half an hour in an oven preheated to 180 degrees.

Types of French pastries

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

When foreigners are asked to explain what a French bun is, everyone immediately remembers the famous french baguette ... Translated from French, this crisp, airy product means "twig, stick". Classic baguette has a weight of 250 grams and, indeed, has the shape of a stick. His characteristic feature - crispy outside and soft core.

The 20s are considered the time of appearance of this type of bread. 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 quick baking of bread. Therefore, the baguette has become so popular, requiring much less time to rise and bake than ordinary bread.

It is more convenient not to cut the baguette, but to break it by hand. A feature of this species white bread is that it hardens by the end of the day. The next day, the French soak it in broth or coffee.

The most famous type of French flaky pastry is traditionally considered. This is a crescent-shaped product made with big amount 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 at night fresh buns... Hearing that the Turks were going to dig under the walls of the city, they warned the soldiers and failed the enemy's plan.

The puff buns that pastry chefs baked after the Austrian victory over the Turks were shaped like a crescent that adorns the Turkish flag.

Brioche represents bun, characterized by a characteristic aroma and aftertaste 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 translated from French as "beneficial", "useful". Once upon a time in France, this was the name of a small monetary reward. Now profiteroles are known and loved almost all over the world.

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

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

Favorite pastries of the French

It's hard to find a Frenchman who doesn't like pastries. 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 crispy brown 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 sweet puff pastry very suitable for 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 are petit fours - tiny cookies or cakes with different fillings and decorations made of glaze and cream.

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

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

French Pastry Videos

So tasty and so different - this can be said without a doubt about French pastries. Who hasn't heard of baguette and croissants? They are French by origin. Not one can do without them french breakfast... And a man with an armpit baguette is a normal picture for Parisian streets.

A simple recipe for French clafoutis with cherries

Clafoutis is one of the oldest French desserts. At the heart of pancake dough, at the bottom of the form are berries that are poured with dough, traditionally this berry is a cherry, but you can also use others)

Ingredients:

3-4 cups cherries
- 3 eggs
- 100 gr flour
- 200 gr of milk
- a pinch of salt
- sugar - 80 gr + tablespoon
- powdered sugar for sprinkling

Cooking method:

1. Peel the cherries, mix with one tablespoon of sugar.

2. Beat eggs with the remaining sugar, add salt and milk. Continuing to beat, add flour. Stir until the dough is smooth.

3. Grease a baking dish with oil, put the cherries in it, pour over the dough. Bake the clafoutis at 180 degrees for 40 minutes, sprinkle with powdered sugar when serving. Clafoutis with cherries is ready.

Everything is very simple and tasty)

Recipe.

500g flour.
2 eggs.
75g butter.
160g warm milk.

60g sugar
1 tea spoon of salt.

vanilla.

Filling.

Gourmet rosebud buns.
Recipe.

500g flour.
2 eggs.
75g butter.
160g warm milk.
5g of quick yeast (in the original recipe, one packet of quick dry yeast is indicated, although I strongly recommend taking half a serving of yeast and fermenting the dough for a longer time)
60g sugar
1 tea spoon of salt.
lemon zest (you don't need to use it)
vanilla.

Filling.
Here boiled cranberries with sugar, spices and a spoonful of starch.
French recommend chocolate pudding or pieces of chocolate

Knead the dough from the indicated ingredients. Kneading for a long time, about 15 minutes.
it looks like thick oatmeal, which made it very easy to splash some still warm milk ... but no need to rush. After a while the dough became more elastic and soft, but elastic. The French dough fermented for 1.30 minutes ... it took longer for me to rise and rose every 5. The finished dough is very pliable in work, does not stick to hands, does not require additional flour when forming products ...
Divide the dough into portions, form circles (I have 80g per serving), let it rest for 10 minutes, then roll each portion of the dough into a cake and form a rosebud ... see step-by-step photos on the French site. Dilution, until doubled. Then grease with an egg (I also sprinkled it with sugar) and bake at T 170C for about 20 minutes. It is best to bake these buns, putting them in a mold with sides, trying to stack them so that they touch each other a little. And if you want to bake individual portions of buns, it is best to put it in a mold .. for example, a mold for small muffins. If you do not do this, then the bun will grow during baking and the petals may disperse ..

Gourmet rosebud buns.
Recipe.

500g flour.
2 eggs.
75g butter.
160g warm milk.
5g of quick yeast (in the original recipe, one packet of quick dry yeast is indicated, although I strongly recommend taking half a serving of yeast and fermenting the dough for a longer time)
60g sugar
1 tea spoon of salt.
lemon zest (you don't need to use it)
vanilla.

Filling.
Here boiled cranberries with sugar, spices and a spoonful of starch.
The French recommend chocolate pudding or chocolate pieces

Knead the dough from the indicated ingredients. Kneading for a long time, about 15 minutes.
it looks like thick oatmeal, which made it very easy to splash some still warm milk ... but no need to rush. After a while the dough became more elastic and soft, but elastic. The French dough fermented for 1.30 minutes ... it took longer for me to rise and rose every 5. The finished dough is very pliable in work, does not stick to hands, does not require additional flour when forming products ...
Divide the dough into portions, form circles (I have 80g per serving), let it rest for 10 minutes, then roll each portion of the dough into a cake and form a rosebud ... see step-by-step photos on the French site. Dilution, until doubled. Then grease with an egg (I also sprinkled it with sugar) and bake at T 170C for about 20 minutes. It is best to bake these buns, putting them in a mold with sides, trying to stack them so that they touch each other a little. And if you want to bake individual portions of buns, it is best to put it in a mold .. for example, a mold for small muffins. If you do not do this, then the bun will grow during baking and the petals may disperse ..

Sour cream rolls.

Cooking time: 35 min.
Servings: 4
Dish complexity: # d3_of_5
Similar recipes: #cooking_baked #of_sour cream

You will need:

200g butter
200g sour cream
2 eggs
90g sugar
½ tsp salt
5g baking powder
300g flour

How to cook:

1. Melt butter, cool a little. Beat eggs with sugar and add to butter. Add sour cream there. Sift the flour and combine with salt and baking powder.

2. Gradually add flour to the egg and sour cream mixture.

3. Knead soft plastic dough... You may need a little more flour than stated in the recipe.

4. Roll up small flagella from the dough, and form rolls from them. We spread the rolls on a baking sheet greased with butter.

5. Bake in an oven preheated to 180 degrees for about 15 minutes until lightly browned. Serve warm with tea or milk.

Cottage cheese and pumpkin casserole

Composition:
1 glass \u003d 250 ml

600 g cottage cheese
250 g sour cream
3-4 eggs
1/2 tbsp. Sahara
2 tbsp. rubbed on fine grater pumpkin
2 tsp vanilla sugar
4 tablespoons potato starch

Preparation:

1. Beat eggs together with sugar, add cottage cheese - beat, add sour cream - beat, add vanilla sugar and starch - beat, add pumpkin - mix thoroughly.
2. Grease the multicooker bowl with oil, set the "Baking" mode to 1 hour.
3. Allow the casserole to cool slightly in a slow cooker at closed lid, then take out the bowl and leave on the kitchen table for 30 minutes. Turn the casserole bowl onto a large plate.
The casserole can be eaten both warm and cold.

My comments:
I use low-fat cottage cheese in a pack, in small grains, I did it with a rustic one, also delicious. Recently I have been making casseroles from cottage cheese "with a cow", produced in the village of Vorobyi, Kaluga region, bought out of despair in a local general store, now I cook casseroles only with him, and they are unusually tender and airy.
I cook this casserole in a slow cooker in the Baking mode for 1 hour on one side, then leave it for 20 minutes with the lid closed, then, using the acrobatic skill of two plates, turn it over to the other side and bake for another 20 minutes to brown the other side.
You can of course make the casserole in the oven. Bake for 50-60 minutes at 180 degrees. Leave for 20 minutes in a baking dish on the table, then carefully remove.

Test Secrets 1.

1. Always add diluted to the dough potato starch - rolls and pies will be fluffy and soft even the next day.
Main condition delicious pies - fluffy, well-risen dough: the flour for the dough must be sieved: impurities are removed from it, and it is enriched with atmospheric oxygen

2. In any dough (except for dumplings, puff, custard, shortcrust), that is, dough for pies, pancakes, bread, pancakes - always add “zhmenya” (about a heaped tablespoon) semolina to half a liter of liquid. The nuns taught: “Previously, the best quality bread was made from grains. It did not dry out for a long time and was magnificent. Now there is no grains. Now add some decoys to the menu and there will always be good baked goods. " Here is such an invaluable piece of advice.

3. Add half a glass of mineral water to the dough, in addition to milk. Dissolve a teaspoon of baking soda in a half glass of water and extinguish it slightly citric acid or vinegar.
The pastries are really superb, and even the rest of the next day is plump.

4. There should be no draft in the room where the dough is cut: it contributes to the formation of a very dense crust on the cake.

5. When mixing yeast dough all food should be warm or at room temperature, food from the refrigerator slows down the rise of the dough
6. For yeast products, the liquid should always be warmed up to 30-35 ° C, since yeast in a liquid that has a lower or high temperature, lose their activity

7. When you knead the dough, your hands should be dry.

8. Before putting the products in the oven, they are allowed to come up for 15-20 minutes. Allow the dough to completely separate before baking. With incomplete proofing, it does not rise well and the pies are not baked for a long time.

9. Bake the pies on a baking sheet over medium heat so that the filling does not dry out.

10. It is best to add unmelted butter to the dough (yeast and fresh), as melted butter impairs the structure of the dough.

11. Pies cooked in milk are tastier and more flavorful, the crust after baking is shiny with a beautiful color.

12. The yeast for the dough should be fresh, with a pleasant alcoholic smell. Test the yeast beforehand. To do this, prepare a small portion of the dough and sprinkle with a layer of flour. If cracks do not appear after 30 minutes, then the quality of the yeast is poor.

Panukakku (Finnish pancakes)

Delicious Finnish pastries Panukakku will definitely appeal to any sweet tooth, especially when served with berries, powdered sugar, syrup or other smooth topping.

Ingredients:
Butter 30 g
Chicken egg 6 pcs.
Milk 180 ml
Flour 60 g
Sugar 1 tbsp. l.
Salt 0.2 tsp
Vanilla extract 1 tsp
Berries to taste

Preheat the oven to 190C.
Put butter in cast iron pan and put in the oven to melt.
Break eggs into a bowl and beat until fluffy.
Add milk, flour, sugar, salt and vanillin and beat until thick cream consistency.
Remove oil from oven and pour into egg mixture.
Bake in the oven for 20-25 minutes. Check readiness with a toothpick.
The finished baked goods will be golden and slightly crispy around the edges and will rise. When you take the baked goods out of the oven, they will settle slightly.
Put from the pan onto a plate.
Chop and serve immediately with powdered sugar and berries or other sweet topping.

"Apple clafoutis"
Ingredients
Servings: 12
1.5 kg apples, peeled, cored and sliced
2 cups of flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp salt
2 eggs, beat
1 cup vegetable oil
1 tsp ground cinnamon
Cooking method
Preparation: 20 min | Cooking: 45 mins
1.
Preheat oven to 180 ° C. Lightly oil a rectangular baking dish.
2.
Place the sliced \u200b\u200bapples in a baking dish. In a small bowl, combine flour, sugar, baking powder, and salt. Add eggs and butter; place the dough on top of the apples. Sprinkle with cinnamon.
3.
Bake in the preheated oven for 40 to 45 minutes, or until the filling is swollen and browned.
Apple pie casserole recipe. In French - clafoutis. Cut apples are laid down in layers, everything is poured on top with dough.

CHOCOLATE FOUNDATION

Ingredients for 3 servings:

Dark chocolate 100 g,
butter 30 g,
chicken eggs 2 pcs.,
flour 2 tbsp. l.,
cocoa 2 tsp.,
icing sugar 50 g,
baking powder 5 g.
1 pinch salt

CHOCOLATE FOUNDATION
Fondant au chocolat - French melting chocolate dessert
Fondant is the brother of muffin (or cupcake, if you are more used to it). Some sources say that it turned out to be pouring due to the boss's mistake, chocolate cake it was simply not baked, and the guests were served with a liquid center. The resourceful French got away with it, and a new dessert appeared in French cuisine.

Yes, and the best part is the cooking time. 15 minutes to prepare and 7 minutes in the oven, a record for a dessert.

Cooking time: 15 minutes preparation, 7 minutes baking
Ingredients for 3 servings:

Dark chocolate 100 g,
butter 30 g,
chicken eggs 2 pcs.,
flour 2 tbsp. l.,
cocoa 2 tsp,
icing sugar 50 g,
baking powder 5 g.
1 pinch salt
chocolate nut butter 1 tbsp l.
Cooking recipe: Melt chocolate, butter and chocolate-orch paste in a water bath.
Beat eggs with powdered sugar.
Add flour, baking powder, salt and cocoa. We mix.
Add the beaten eggs to the melted chocolate mass... Mix well.
Grease the baking dishes with butter. We fill them 2/3 with the resulting mass and put them in an oven preheated to 200 ° C.

We bake for 7 minutes. In 7 minutes, you will get a fairly liquid middle, if you overdo it it will look like a cupcake.

Especially tasty to serve chocolate fondant with a scoop of ice cream.

CHOCOLATE FOUNDATION

Fondant au chocolat - French melting chocolate dessert
Fondant is the brother of muffin (or cupcake, if you are so used to it). Some sources say that it turned out to be pouring due to the chef's mistake, the chocolate cake was simply not baked, and the guests were served with a liquid center. The resourceful French got away with it, and a new dessert appeared in French cuisine.

Yes, and the best part is the cooking time. 15 minutes to prepare and 7 minutes in the oven, a record for a dessert.

Cooking time: 15 minutes preparation, 7 minutes baking
Ingredients for 3 servings:

Dark chocolate 100 g,
butter 30 g,
chicken eggs 2 pcs.,
flour 2 tbsp. l.,
cocoa 2 tsp,
icing sugar 50 g,
baking powder 5 g.
1 pinch salt
chocolate nut butter 1 tbsp l.
Cooking recipe: Melt chocolate, butter and chocolate-nut paste in a water bath.
Beat eggs with powdered sugar.
Add flour, baking powder, salt and cocoa. We mix.
Add the beaten eggs to the melted chocolate mass. Mix well.
Grease the baking dishes with butter. We fill them 2/3 with the resulting mass and put them in an oven preheated to 200 ° C.

We bake for 7 minutes. In 7 minutes, you will get a fairly liquid middle, if you overdo it it will look like a cupcake.

Serving chocolate fondant with a scoop of ice cream is especially delicious.

Raising and baking yeast dough in milk!
This is an interesting way to rise and bake yeast dough in milk. The pastries are amazing. If you haven't tried it, be sure to try it.

1. Make any pastry. Everything is as usual: we make rolls, pies, rolls, etc. We spread it on a sheet with a high side. On a sheet of paper, who are too lazy to wash the sheet later, only the sides must match the height of the sides of the form, otherwise the milk leaks under the paper during baking.

2. Fill with WARM SWEET MILK or cream. You can add a spoonful of sour cream to the milk. Half the height of the buns (about 1 cm, since the buns are about 2 cm high), pour directly over the buns. It is not necessary to grease with an egg. Pour the pigtails and grease with the same milk.

3. We cover with a film (or a glass sheet from the oven) and put in a warm place. For example, we put it on the stove, and the oven at this time is already turned on by 100 degrees.

4.Before baking, the rolls should grow 2.5 times, and the milk should be partially absorbed.
We put in the oven, the temperature is 200 degrees. The milk starts to boil almost immediately. Until the milk has boiled away, the rolls remain pale and continue to rise. Don't be afraid of the smell burnt milk, the rolls do not burn !!!

But as soon as the milk has boiled away, in literally 5 minutes the rolls will brown and you can pull out.
When pressed, the pastry restores its shape by 100%, while the dough is tender and airy.

P.S. It is interesting that there are no wet corners with cream and it was tastier. So that you can pour in cream.

Fast shortcrust pastry in vegetable oil.
Yes Yes. This is very good and fast food dough in vegetable oil. Suitable for different baked goods... Try it, you won't regret it. Highly delicious pastries turns out.

Required:
4 cups - flour
2 eggs
1 cup - vegetable oil
1 cup of sugar
1 / 2st - kefir or yogurt (you can do without it)
0.5 tsp - soda slaked with vinegar.

Grind flour with vegetable oil into crumbs.
Add eggs, sugar, kefir, soda and knead the hard dough.
You can bake. Suitable for nuts, biscuits, and also very good for anthill cake. Very fast and convenient.

Meringue: a dessert out of thin air Meringue story (kiss)

Meringue, or meringue, is the lightest, most delicate and romantic dessert. Slightly crunchy, but melting in the mouth ... Real bliss. As befits a dish with such a name, the history of its origin is enveloped by not one, but a whole tangle of legends.

There are three versions of the birth of a dessert that conquered everyone - from French monarchs to Soviet children. The first tells the story of an extravagant Swiss pastry chef Gasparini, a native of Meiringen. Once, not knowing where to put the unclaimed proteins, he simply whipped them with sugar in strong foam and baked. Since then, he had no extra proteins left. By the way, the origin of the second name of the meringue - meringue - is associated with the name of this city.

The second legend tells about the resourceful French cook Francois Massialo, in support of this version they even cite documentary evidence: a book where the author described the recipe. And the third story sends us to Poland to the cook of King Stanislaw I Leszczynski. Allegedly, it was he who invented the recipe for magical pastries, and then shared it with French gourmets.

French bread

For 750 g:

French bread

For 750 g:

260 ml water (27 ° C)

1.5 tbsp vegetable oil

1.5 tsp salt

450 g of first grade flour

1 tsp dry yeast

Add the ingredients to the baking dish of the bread maker.

Press the menu button and select a cooking mode.

Select the weight according to the recipe.

Choose a crust color (optional).

Click the start button.

Good luck and bon appetit!

Croissant

Croissants have long been a gastronomic symbol of France. They can be stuffed with jam, chocolate, custard... We suggest you bake croissants with almond filling.

Divide the dough into small balls, pinch off each ball small piece, roll it up and stick it on top. Place the rolls on a baking sheet lined with parchment and let rise for an hour. Preheat the oven to 180-200 degrees. Bake the brioches until golden brown, about 15-20 minutes.

Profiterole

Profiteroles

Small profiteroles are made from choux pastry. They are hollow inside, so you can stuff them with anything - sweet cream, ice cream or even salad.

We will need:

• flour - 250 g,
• eggs - 7-8 pcs.,
• water - 200 ml,
• butter - 150 g,
• sugar - 1 tbsp. the spoon,
• salt - 1 pinch
• cream 33% fat - 300 ml,
• powdered sugar - to taste.

How to cook:

Sift flour, add sugar. Pour water into a saucepan with a thick bottom, add salt and cut into pieces of butter. Heat the water and oil until the water boils and the butter melts. Then add all the flour at once, stirring continuously, and brew the dough. Heat the dough over medium heat for another 1-2 minutes, stirring continuously with a spatula. Remove the pan from heat and refrigerate the dough until warm. Begin to stir the dough with a mixer, hammering eggs into it one at a time. Each egg must be mixed well into the dough.

The dough should not be very thick, as the products will need to be deposited through a pastry bag. But also very batter Do not do it, otherwise the buns will spread. You can check the dough for readiness like this - draw a groove with a spatula along the surface of the dough. If the edges begin to drip slowly, the dough is done. Transfer the dough to a pastry bag. Grease a baking sheet with oil, place small cakes on a baking sheet at a distance from each other. Bake in an oven preheated to 200 degrees until light brown, about 20-30 minutes. Transfer the prepared profiteroles to a wire rack and refrigerate.

Whip the cream with powdered sugar until thick. Transfer the cream to a piping bag with a straw attachment. Cut the profiteroles or pierce with a knife, fill with cream from pastry bag. Ready profiteroles you can sprinkle with powdered sugar or pour over melted chocolate.

Snails with raisins and custard (Escargot Raisins)

Snails with raisins and custard

These rolls are served for breakfast in France. They can be prepared from both puff pastry and yeast dough. Raisins, if desired, can be replaced with candied fruits or dried apricots.

We will need:

For the test:

• flour - 350 g,
• milk - 100-150 ml,
• egg - 1 pc.,
• butter - 50 g,
• dry fast-acting yeast - 2 tsp,
• sugar - 50 g
• vanilla sugar - 1 sachet,
• salt - 1 pinch.

For the custard:

• milk - 500 ml,
• eggs - 2 pcs.,
• sugar - 130 g,
• vanilla sugar - 1 pack,
• corn starch - 2 tbsp spoons,
• butter - 50 g,
• raisins - 150 g.

How to cook:

Kneading the dough for buns can be entrusted to a bread maker or a combine with a dough mixer. Sift flour with salt, add yeast and mix. Add softened butter, egg, warm milk, sugar. Knead a soft dough and knead well. Cover the bowl with the dough and place in a warm place to come up.

Rinse and dry the raisins. Prepare the cream. Pour milk into a small saucepan, add vanilla sugar, put on fire and bring to a boil. In a bowl, grind eggs with sugar, add starch. Pour in some milk and whisk until smooth. Pour the resulting mass into a saucepan with milk and heat, stirring occasionally, until the cream is brewed and becomes thick. Ready cream pour into a container, add butter, stir and cool.

Roll out the dough into a large rectangle, spread the cream on top and sprinkle with raisins. Roll the dough into a roll, cut the roll into small pieces with a sharp knife. Line a baking sheet with baking paper, lay out the pieces of the roll with the cut side up, cover with a towel and let rise for 30 minutes. Preheat the oven to 180 degrees, bake the buns until tender, about 20 minutes.

Do you know the national cuisines of other countries? will give the answer!

France is truly deservedly famous for its exquisite cuisine, in which a special place of honor is occupied by all kinds of desserts. 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 please a sweet tooth?

Meringue, meringue - Meringue

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

Meringue can be served as independent dish, or used as decorations for other confectionery products. The cooking method also differs, for example, italian dessert cooked on boiling sweet sugar syrup, and the Swiss version is supposed to be whipped over a water bath. Usually, ready meringue should be dry and crispy. Usually sweetness has white color, if during preparation no additional additives and dyes were used.

Blancmange - Blanc-manger

This dessert looks like sweet jelly made from regular cow or almond milkserved cold. 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 believed 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 national cuisine, he was sure to be 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 are translated as "roasting", this is the way this dessert is prepared, these are fried nuts with added sugar.


The progenitor of roasted nuts - 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 molten sugar and later hardens. Interestingly, although France is considered the birthplace of this dessert, but the most a large number of roasted nuts and roasted goods are produced in Russia.

Calisson - Calisson

This traditional dessert made from almond mass with various 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 are 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

Soft tender dough 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 high. 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 in a baking dish various fruits, and then evenly pour them with sweet egg-based dough and bake in the oven. Classic version dessert - 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, currently using canned cherries pitted, 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 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

Looks like a cone, consisting of profiteroles with filling, holds them together sweet sauce or caramel. Croquembush is usually decorated on top in every possible way - with almonds, fruits, caramel. Is considered festive dishserved at Christmas, wedding or baptism.


Traditional french dessert so popular that mentions of 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 crisp.

Madeleine - Madeleine

This is a biscuit cookie made in the form of seashells. In the dough, besides conventional ingredients, a little rum is added. The cookies are sweet and crumbly. According to legend, once a chef royal cuisine got sick, but the guests demanded dessert. One of the maids made 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

It was said about this dessert that you can't eat it, because once you start it is impossible to stop. Indeed, this cookie made of proteins, sugar and almonds with a layer of cream has 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 a wide variety, sometimes, exotic flavors and, it seems, are not going to stop there.

Parfait - Parfait

Name delicate dessert parfait is translated as "flawless". The vanilla and sugar whipped cream treat does have exquisite taste and rightfully ranks among the best desserts french cuisine.


To give it a certain aroma, berries or fruits, chocolate, coffee, cocoa are added to the composition. Interestingly, in addition to sweet options for parfaits, 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 any confectionery, for example, 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 winter holiday Yule, which fell around Christmas time, was supposed to burn a log in the fireplace. This symbolized the increase in the length of the day, and the arrival of the light season.

Savarin

Savarin looks like big cupcake in the form of a ring, 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 at that time the best view pastry dough... They named their creation in honor of the famous culinary critic, writer and gourmet - J. Briyat-Savoren.

Soufflé - Soufflé

Air tender soufflé - dish for true gourmets... Its basis is egg yolkswhere can be added various ingredients, and then - whipped proteins. The main mixture is usually made with the addition of cottage cheese, chocolate or lemon - it is these components 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, 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 just dropped ready-made pie, and then collected it as best she could.

Initially, this dessert appeared in the hotel of the Taten sisters, and then the recipe was sold to other restaurants, getting along the way different variationswhen 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 boiled.

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

An eclair is usually 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 should definitely try such sweets, it is simply impossible not to appreciate them, such desserts will bring the most real taste delight.

French cuisine and pastries are very popular, especially their pastries and sweet recipes. Brioche is french dough for making buns and bagels. Butter dough with eggs and butter.

In addition, the pastry and the dough itself were named after famous pastry chef Brioche.

Let's start cooking:

Flour - 1 kg; Milk - 300 ml; Eggs - 5-6 pcs.; Sugar - 50 g; Butter - 250 g; Salt - ½ tsp; Dry yeast - 20 g; The zest of one small lemon.

1. Heat milk in a container, add yeast, salt, sugar and 3 tablespoons of flour. Mix everything and set aside for a few minutes to ferment.
2. Sift the main flour, drive eggs, lemon zest (or lemon essence) into it and pour in yeast and softened butter. Knead the dough and leave to rise.
3. Transfer the finished dough to a greased baking dish, but fill it only halfway. Leave for a proofer for the dough to rise in the mold.
4. Baked French fluffy baked goods at a temperature of 170-180 degrees for about 30 minutes.

It all depends on the size of the baking dish - what more shape, the longer it takes to bake, and vice versa.

Classic Recipes: French Bun

Thanks to the well-known invention - the bread maker, homebaked bread is gaining more and more popularity. Pastries fill the kitchen with enchanting aromas and are sure to bring your whole family together for fresh crispy bread.

French bun in the oven, it will turn out no worse than in a bread maker. My recipes turn out to be very tasty, don't worry about it! Let's find out how our simple baked goods are prepared below!

All we need is this:

Water - 650 g; Flour - 1 kg.; raw yeast - 40g.; Salt - 15 g.

Let's start cooking:

1. Take a small container and pour half of it warm water, put pieces of yeast in it and stir well with a whisk.
2. Put half the flour in another saucepan and stir with salt. Gradually add all the water and flour and make the dough. Add more flour if needed.
3. Cover the container with a disposable bag and place the container on the heating pad, this will increase the dough faster. You can also wrap the bowl with a towel.
4. Roll the dough into a ball and place on the covered baking sheet. Let it rise again. When the dough is ready, make several cuts on top with a sharp knife.
5. We turn on the oven at 200 degrees. Baking is baked for about 40 minutes, waiting for a golden crisp crust. Place a frying pan with water on the bottom of the oven, so the air will become humid and the bread will not burn.
6. When ready, leave the bread to cool on a wire rack.

If you have a French roll left and you want to keep it, you can simply freeze it. After freezing, place the slices in the microwave for 2 minutes in the defrost mode. The French bun is back on your table.

Time-tested recipes. It is no longer necessary to spend a lot of time on the Internet looking for something better, great recipes cupcakes you will find here!

When you bake everything as I said, the recipes for cupcakes turn out to be incredibly tender and tasty, my recipes are perfect for your everyday life!

The recipes for this dessert are perfect for any celebration or just to color gray days. It's so nice to take a hot cup of tea, a piece of French cake, wrap yourself in a warm blanket and enjoy the evening.

List of products we need:

Flour - 280 g; Honey - 300 g; Egg - 1 pc.; Baking powder - 2 tsp; Milk - 100 ml.; Salt to taste; Cinnamon - 0.5 tsp

Stages of making a cupcake:

1. Mix milk with honey in a multicooker cup. Put it on the "heating" mode and wait for all the honey to dissolve.
2. Meanwhile, in a separate bowl, combine all remaining ingredients and pour over the honey mixture and make a dough.
3. Wash the multicooker cup, wipe it dry and coat with oil.
4. Put the finished dough in a bowl and set the "Baking" mode for one hour.
5. After the signal about the end of the regime, turn the cake over and set the timer for another 30 minutes.
6. Decorate the finished cake with powdered sugar or cream.

Enjoy your meal!

These cookies came to us from French cuisine. According to legend, it was invented by the Queen's maid, who came to the aid of the cooks. Those for some reason, obviously very respectful, did not prepare the dessert.

A modest and hardworking girl named Madeleine was able to quickly solve the problem and baked a very delicious cookies shaped like sea \u200b\u200bshells... Since then, this delicacy was served to the king quite often, it has not lost its popularity even now.

The main difficulty in making cookies is that you need to get special baking tins. But if they are not there, then others will do, the main thing is that they are sustained in the spirit of the marine theme.

The taste of the cookie is simply unforgettable. Having tasted the delicacy just once, you will want to experience this pleasure again and again.

So, for Madeleine cookies you will need:

3 eggs; 110 g unsalted butter; a teaspoon of liquid honey; 120 g flour top grade; a pinch of salt; 100 g icing sugar; an incomplete spoonful of baking powder.

How to make cookies correctly? Follow my advice and you will definitely succeed:

1. Mix honey in one bowl, icing sugar and eggs. Beat the mixture with a mixer for 4 minutes at medium speed
2. Pour flour mixed with baking powder and salt.
3. Melt the butter and cool, pour it into the dough and mix everything completely.
4. It remains only to let the mass rest in the refrigerator. Time is 50-60 minutes. Cover the bowl of dough cling film, so you protect the mass from chapping.

As soon as you take the dough out refrigerating chamber, transfer it to serving tins, two-thirds full.

You need to bake cookies in compliance temperature regime: 2 minutes at 220 degrees, then 3 minutes at 200, and the remaining 5 minutes at 180 degrees.

The gourmet delicacy is ready, it's time to invite everyone to the table!