Recipes for French pastries and desserts. French baked goods in the oven

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

In addition, the baked goods and the dough itself were named after the 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; Zest of one small lemon.

1. Heat the 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, beat in the eggs, lemon zest (or lemon essence) and add the yeast and softened butter. Knead the dough and leave to rise.
3. Place the finished dough into a greased baking pan, but only fill it halfway. Leave it to proof for the dough to rise in the mold.
4. French fluffy pastries are baked at a temperature of 170-180 degrees for about 30 minutes.

It all depends on the size of the baking pan - the larger the pan, the longer it takes to bake, and vice versa.

Classic recipes: French bun

Thanks to the famous invention - the bread machine, homemade bread is gaining increasing popularity. Baking fills the kitchen with an enchanting aroma and is sure to bring your whole family together to try fresh bread with a crispy crust.

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

All we need is:

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 the warm water into it, put the yeast pieces in it and stir well with a whisk.
2. Place half the flour in another saucepan and stir in salt. Gradually add all the water and flour and make a dough. If necessary, add more flour.
3. Cover the container with a disposable bag and place the container on a heating pad, this will allow the dough to rise faster. You can also wrap the bowl with a towel.
4. Roll the dough into a ball and place on a lined baking sheet. Let it rise again. When the dough is ready, make several cuts on top with a sharp knife.
5. Turn on the oven at 200 degrees. The pastries are baked for about 40 minutes, waiting for a golden crispy crust. Place a frying pan with water on the bottom of the oven, this will keep the air moist and prevent the bread from burning.
6. When ready, leave the bread to cool on a wire rack.

If you have leftover French bread and want to preserve it, you can simply freeze it. Once frozen, place the slices in the microwave for 2 minutes on the defrost setting. The French bun is back on your table.

Time-tested recipes. You no longer have to spend a lot of time on the Internet searching for something better; you can find great cupcake recipes here!

When you bake everything as I said, the cupcake recipes will turn out incredibly tender and delicious, my recipes are perfect for your everyday life!

Recipes for this dessert are ideal for any celebration or just to brighten up gray days. It’s so nice to grab a hot cup of tea, a piece of French cake, wrap yourself in a warm blanket and enjoy the evening.

List of products we will 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 and honey in a multicooker cup. Set it to “warm” mode and wait for all the honey to dissolve.
2. Meanwhile, in a separate bowl, mix all the remaining ingredients and pour in the honey mixture and make the dough.
3. Wash the multicooker cup, wipe it dry and coat it with oil.
4. Place the finished dough in a bowl and set the “Baking” mode for one hour.
5. After the signal about the end of the mode, turn the cupcake over and set the timer for another 30 minutes.
6. Decorate the finished cake with powdered sugar or cream.

Bon appetit!

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. For some reason, obviously very respectful, they did not prepare dessert.

A modest and hardworking girl named Madeleine was able to quickly solve the problem and baked very tasty cookies shaped like sea shells. Since then, this delicacy was served to the king quite often, and it has not lost its popularity to this day.

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

The taste of the cookies is simply unforgettable. Having tried 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 premium flour; a pinch of salt; 100 g powdered sugar; half a spoonful of baking powder.

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

1. Mix honey, powdered sugar and eggs in one bowl. Beat the mixture with a mixer for 4 minutes at medium speed
2. Add flour mixed with baking powder and salt into the resulting air mass.
3. Melt the butter and cool, pour it into the dough and mix everything completely.
4. All that remains is to let the mixture rest in the refrigerator. Time – 50-60 minutes. Cover the bowl with the dough with cling film, this will protect the mass from chapping.

As soon as you remove the dough from the refrigerator, transfer it to the individual molds, filling them two-thirds full.

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

The exquisite delicacy is ready, it’s time to invite everyone to the table!

France is truly deservedly famous for its exquisite cuisine, in which all kinds of desserts occupy a special place of honor. These delicacies simply melt in your mouth, and no celebration would be complete without them. Many sweets, such as the familiar eclairs, creme brulee, and soufflé, are known all over the world. What else can French cuisine please those with a sweet tooth?

Meringue, meringue – Meringue

The name translates from French as “kiss,” and indeed, this light and airy dessert of baked egg whites whipped with added sugar is so tender that it resembles the light touch of a loved one’s lips.

Meringue can be served as an independent dish, or used as decoration for other confectionery products. The method of preparation also differs, for example, the Italian dessert is prepared with boiling sweet sugar syrup, while the Swiss version is supposed to be whipped over a water bath. As a general rule, the finished meringue should be dry and crispy. Usually the sweetness is white if no additional additives or colorings were used during preparation.

Blanc-manger

This dessert looks like a sweet jelly made from regular cow's or almond milk and is served cold. The dessert usually also includes rice flour or starch, as well as spices and sugar. Sometimes additives are used - candied fruits, nuts. The exact history of the origins 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 we translate the name from French, it literally means white food. Indeed, desserts made with milk are usually white.

Mousse

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


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

Grillage

From French, grillage translates as “roasting”; this is how this dessert is prepared; it is fried nuts with added sugar.


The ancestor of grilled meats is eastern halva. The dessert itself comes in two types, the first - soft, in addition to the base, may include the addition of fruit and pieces of crushed nuts, and caramel or hard roasted - these are individual nuts that are filled with melted sugar and later it hardens. What’s interesting is that although France is considered the birthplace of this dessert, the largest amount of grilled meats and grilled products are produced in Russia.

Calisson

This traditional dessert is made from almond mass with various additives. The top is covered with white glaze and has a diamond shape. According to the legend about the origin of the calissons, one day 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. From an excess of feelings, the king exclaimed - these are kisses! In French it sounded like “ce sont des calins”, and the name of the dessert came from this phrase.

Canele

The soft tender dough of this dessert is flavored with vanilla and rum, and the sweetness is covered with a crispy caramel crust. The shape of the dessert resembles a small cylinder, approximately 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 engaged only in the production of canelé.

Clafoutis

The dessert resembles a combination of casserole and pie at the same time. Various fruits are first placed in a baking dish, then the sweet egg-based batter is evenly poured over them and baked in the oven. The classic version of the dessert is cherry, and the cherries were taken with pits.

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

Creme brulee

This dessert is prepared from yolks, cream and sugar, mixed with milk, and then baked, resulting in an appetizing and crispy caramel crust on the surface. It should 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 Messialot, but the British are sure that it was they who first prepared creme brulee at Trinity College. It is not yet clear which of the two nations is right, but both of them equally love this dessert, and it is very popular in the world.

Croquembouche

It looks like a cone consisting of profiteroles with filling, held together by sweet sauce or caramel. The top of the croquembouche is usually decorated in every possible way - with almonds, fruits, caramel. It is considered a festive dish, served at Christmas, weddings or baptisms.


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

Madeleine

These are biscuit cookies made in the shape of seashells. In addition to the usual ingredients, a little rum is added to the dough. The cookies turn out sweet and crumbly. According to legend, one day the cook in the royal kitchen fell ill, but the guests demanded dessert. One of the maids prepared simple shell cookies, which suddenly created a real sensation, and their recipe spread throughout all the kitchens of Paris.


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

Macaron

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


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

Parfait

The name of the delicate dessert parfait translates as “immaculate.” This delicacy made from whipped cream with sugar and vanilla truly has an exquisite taste and rightfully takes its place among the best desserts of French cuisine.


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

Profiteroles – Profiterole

Small pastries made from choux pastry usually have a cream filling and can be served either as a separate dessert or as part of a confectionery product, such as croquembouche. There are also unsweetened versions of profiteroles, which are usually served with soups. The name itself can be translated as “small valuable acquisition.”


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

Petits fours

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


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 is a type of roll, which makes the cut of the cake roughly resemble the cut of a tree trunk and its ring. 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 mushroom figures - they can be made from marzipan.


The shape of this cake originates from pagan traditions, when on the winter holiday of Yule, which fell around the time of Christmas, it was necessary 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 a large ring-shaped cake soaked in syrup. The cake can also be covered with jam, soaked in wine or rum, decorated with icing and filled with fruit, as well as other variations in preparation.

Compared to others, this dessert was invented recently - in the 19th century, by the Julien brothers and was considered at that time the best type of confectionery dough. They named their creation in honor of the famous culinary critic, writer and gourmet - J. Brillat-Savorin.

Soufflé

An airy, tender soufflé is a dish for true gourmets. Its base is egg yolks, to which various ingredients can be added, and then whipped whites. 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 prepared with bechamel sauce. Many people like this dish, and according to legend, the French King Louis XI required a soufflé for breakfast every morning.

Tarte Tatin

The easiest way to describe this dessert is as an “inside out pie.” To prepare it, apples are separately fried in oil and sugar before baking. There are two versions about the origin of the pie - according to one, when cooking, apples in caramel were placed in the mold, but they forgot to put the dough and, in the end, it ended up on top. Someone claims that the pastry chef simply dropped the finished pie and then collected it as best she could.

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

Chaudeau - 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 foam until it hardens and thickens. It is important that shodo should not be brought to a boil.

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

Typically, an eclair is an oblong sweet pastry made from choux pastry with a cream filling inside. It can be decorated with sprinkles or icing on top. The creator of the eclair is called M. Careme, but the cake was mentioned before, in English-language literature of the late nineteenth century.

In Germany, eclairs have funny names such as love bone or hare's foot. And translated from French, the word eclair itself means lightning, flash; it was probably named so because the dessert is prepared very quickly, almost 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 real taste pleasure.

Already in the Middle Ages, the French were considered real gourmets. And since then, French cuisine recipes have been considered the most popular in the world. Without exaggeration, French desserts melt in your mouth and are unlikely to leave anyone indifferent.

Once you visit a pastry shop where they sell desserts prepared according to French cuisine recipes, you can inevitably become a sweet tooth. In addition to the fact that these dishes have an unearthly taste, they also look very appetizing, not only in reality, but also in the photo. The delicious recipes that French chefs came up with several centuries ago have become true legends.

Traditional sweet dishes of France amaze with their diversity. Among them you can see delicious pastries, cakes, delicate souffles and light fruit snacks. Dishes and delicious desserts from France have become very common in our country.

The most important thing is that most of them have fairly simple recipes, so the delicious delicacies can be reproduced in your home kitchen. If you want to prepare delicious desserts for your guests, then recipes from traditional French cuisine are the best solution.

One of the most colorful desserts is the colorful macarons. Already in the 16th century. this cake was a constant treat that was served on the royal table. French aristocrats treated their guests to macaroni, serving it on elegant saucers with a cup of hot chocolate. Royalty and courtiers loved these desserts so much that even Marie Antoinette named her cat Macaron.

Recipes for this dessert may vary slightly, but the principle is always the same. The peculiarity of the preparation is that from the moment of preparation to serving, the cake must be aged for another 2-3 days.

Desserts such as macarons amaze with their brightness and elegance, so they are perfect for a children's party, and they also look great in photos.

Recipe: French delicacy “macarons” with chocolate filling

To prepare this delicacy yourself, you will need 4 chilled egg whites, 110 g of almond flour, 1 cup of powdered sugar, a quarter cup of sugar, 1 tsp. cocoa, red food coloring.

Mix almond flour with cocoa and powdered sugar, and then for 5 minutes. Dry the resulting mixture in the oven, spreading it evenly on a sheet of baking paper. Then the mixture must be sifted through a sieve to remove large particles.

Beat the chilled whites into a strong, thick foam, gradually adding sugar. Add the almond mixture into the resulting foam, stirring gently with a wooden spatula. The dough should be sticky. Using a pastry bag, press the round cakes onto a baking sheet lined with baking paper and place in the oven preheated to 150 degrees. Bake like this for about an hour, then increase the temperature to 180 degrees and bake for another 12 minutes. The cakes should increase in size evenly.

To prepare the filling you need to take 0.5 cups of whole milk, 30 g of heavy cream and 125 g of dark chocolate. Pour milk, cream into a saucepan and put chocolate, previously broken into crumbs. When the chocolate has melted, you need to pour the mixture into a deep container, cover it with food-grade cellophane and put it in the cold to harden. 2 hours before greasing the cakes, remove the filling from the refrigerator.

Now take the cake, grease it with the filling and cover it with another cake. We carry out the same procedure with the remaining halves. Place the finished dessert in a cold place for 2 days.

The symbol of Parisian pastry is croissants.

When describing French desserts, one cannot help but think of croissants. Despite the fact that they have become a symbol of France, their history began in Austria back in the 13th century. Residents of France tried them only in 1770, when Marie Antoinette moved to Paris. However, it is worth noting that modern recipes for Viennese and French croissants are still significantly different.

The recipes used to prepare croissants in France also began to differ over time. But in any case, these desserts turn out to be very tender and fragile, and literally melt in your mouth. Even looking at the photo of rosy croissants, you will definitely want to try them.

Croissants can be filled with both sweet and savory fillings, so there are separate recipes for making them. Croissant recipes may also differ in that some cooks add margarine to the dough, while others add butter, although many admit that with butter the baked goods are more tender.

Classic croissant recipe

To prepare the dough for this famous delicacy of local cuisine, you need to add 20 g of fresh yeast, a pinch of salt, 0.5 tbsp to half a kilogram of flour. whole milk, 1 egg and 0.5 tbsp. water, and then knead the dough for 3-4 minutes.

Make a round cake from the dough, cut it crosswise and put it in the refrigerator overnight. Then you need to put butter on the dough and distribute it evenly over the surface. After this, wrap the dough so that it becomes an envelope, roll it out again and put the dough in the refrigerator for half an hour. We repeat the rolling procedure 2-3 more times.

After this, the dough is cut into 3x7 cm rectangles, and then these rectangles are cut into triangles. You can put a filling in each of the triangles according to your taste and roll them into croissants. Before going into the oven, the croissants should sit for a couple of hours and rise a little at room temperature. They should be baked for 20 minutes at 220 degrees.

Savoyardi - a royal treat

These cookies were first prepared in the 15th century. for the French king. This delicacy was named after the province of Savoy. Despite the fact that the recipes for making these cookies have changed over the centuries, it is safe to say that they have become even tastier.

Recipe: Savoiardi cookies

To prepare the dough, you need to beat 75 g of sugar with three yolks, then add salt and 75 g of flour and 20 g of butter. Beat the egg whites separately and carefully fold them into the dough. Using a pastry bag, squeeze the resulting dough onto a baking sheet.

Make a mixture of 25 g of sugar and 30 g of powdered sugar. Sprinkle the dough with half of the resulting mixture, and after 10 minutes - with the remaining mixture. Then place the cookies in an oven preheated to 150 degrees and bake until they turn golden brown.

France is known throughout the world not only for its exquisite gourmet dishes, but also for its delicious baked goods. French pastries amaze with their diversity and are the pinnacle of the country's culinary art. It’s rare that anyone can resist the wonderful aroma and delicate taste of fresh confectionery.

French pastry dough recipes

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

To prepare French bread, you first need to set the dough.

To do this you will need:

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

All ingredients are mixed and kept warm for 4-6 hours. Add 600 g of flour, 10 g of yeast, a teaspoon of salt and 300 ml of water to the finished dough and mix 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 baking is laid out on a table sprinkled with flour and cut into pieces.

The formed products are left to proof for about half an hour. This recipe can be used to bake French bread, rolls and baguettes.

The dough for brioche buns and savarin pies was invented by the Julien brothers in the 19th century. The dough and bun were named after the famous pastry chef Brioche and gained great popularity 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 stick of butter;
• 1.5 glasses of milk;
• zest of one lemon.

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

When the dough has risen, place it in a pan greased with butter and dusted with flour. To proof, place the pan in a warm place for half an hour.

Bake brioche 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 a huge number of both savory and sweet products.

When foreigners are asked to explain what a French bread is, everyone immediately thinks of the famous french baguette. Translated from French, this crispy, airy product means “rod, stick.” A classic baguette weighs 250 grams and is, indeed, shaped like a stick. Its characteristic feature is a crispy crust on the outside and a soft core.

The time of appearance of this type of bread is considered to be the 20s. At this time, a law was passed in France according to which bakers had no right to start work before 4 o'clock in the morning. In this regard, bakers had to look for ways to quickly bake bread. That's why the baguette has become so popular, requiring much less time to rise and bake than regular 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.

The most famous type of French puff pastry is traditionally considered. This crescent-shaped product, cooked with a lot of butter, has become a national symbol of France.

It is believed that the croissant came to the French from Austria. Legend has it that when Ottoman troops laid siege to Vienna 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 failed the enemy’s plan.

The puff pastries that pastry chefs baked after the Austrians' victory over the Turks were shaped like the crescent moon adorning the Turkish flag.

Brioche is a rich bun with a characteristic aroma and taste of fresh butter. Brioche was especially popular in Gournay and Gisors, famous for their largest butter markets. Originally, this type of butter bread was traditionally baked for Christmas. To form the product, small balls are made from the dough and connected to each other, 4-6 pieces each.

Profiteroles translated from French as “profitable”, “useful”. Once upon a time in France this was the name for 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, and pate are used as fillings for profiteroles.

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

Favorite French pastries

It's hard to find a French person who doesn't love baking. In any French city, even the smallest, the bakery is the main store. On one street there are sometimes 2-3 bakeries, and not one of them goes unnoticed by visitors.

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

A real French morning begins with a freshly baked croissant. This rich puff pastry goes very well with aromatic coffee. Residents of the country are very fond of brioche buns, profiteroles with various fillings, and savarena pies, reminiscent of our rum baba.

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

The delicious Millefeuille dessert is reminiscent of Napoleon cake. It consists of many thin layers of dough, which is spread with almond cream and fresh berries.

The French consider talented bakers to be poets of sorts. Making baked goods is equated with an exciting creativity that resonates with many people.

Video about French pastries

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

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

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

It recently became known exactly when this cake was first described!
In the archives, culinary records were found from 1653 of an Austrian born in Verona, Anna Margherita Sagramosa, née Countess Paradise (today the recipe is kept in the city museum of Linz). The Austrians claim that this is the very first cake ever described.

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

Today this cake is the most famous export product of the city of Linz.
The Jindrak confectionery alone sells about 80 thousand Linz cakes during the year.
And of course, every pastry chef has his own “secret” recipe. “There are many recipes for Linz cake,” says Leo Jindrak about his secrets. “There are many invented inventors of Linz cake. Linz cake or not Linz cake is determined not by the ingredients, what should be in the dough "What matters is the appearance, the lattice of dough and the filling of red currant jam."

I agree with Leo Jindrak that there are a great many recipes for this cake.

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

A layer of raspberry or red currant (black currant) jam
- dough lattice “overlapping” on top.

Shall we get started?

For 6 mini tart tins, 12cm in diameter:

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

200 grams of jam for filling (I used raspberry)

1 egg for glazing

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

2. Beat butter and powdered sugar until fluffy. Add the pureed yolks, beat the butter with the 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 disk, wrap in film and put in the refrigerator for at least 4 hours.

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

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

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

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

8. Preheat the oven to 180 C.

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

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

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

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

12. Allow the cakes to cool completely in the pans on a wire rack and only then remove to a plate.

Debriefing.

I did not put baking paper in the baskets because the sablé dough usually comes 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 your baking pans with baking paper!

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

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

UPD
There was a technological error in paragraphs 3 and 4. Corrected.

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 baking.
How to boil a yolk.
1. You can simply carefully place it in boiling water in a strainer (Veronica’s advice).
2. You can first freeze the yolk. As a result of freezing, the yolk irreversibly gels (I previously wrote about this and warned that to prevent gelling, the yolk must be mixed with sugar or salt before freezing). Then the yolk can be thawed and boiled quietly.