French sweet dishes. French pastries: cooking recipes

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

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

Kish

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

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

Quiche Loren with Green Onions and Eggs

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

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

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

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

Profiteroles

And this name can be translated from French as "profitable", "useful". Ladies striving for an ideal figure and dieting ladies are unlikely to find profiteroles for themselves, but gourmets and seekers of a good mood are quite.

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

Fillings for profiteroles are made from mushrooms, meat, custard. As a dessert, they are served with various sweet sauces. In addition, they can serve as an addition to various soups or broths.

Profiteroles with cream cheese and salmon

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

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

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

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

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

brioche

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

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

Brioches orange

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

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

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

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

Forming and baking brioches

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

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

Croissants

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

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

french croissants

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

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

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

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

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

Macaroni

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

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

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

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

Sweet and sour Macaroni

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

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

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

Beat the whites strongly into an airy foam, slowly combining with salt and lemon juice, then gradually adding sugar to get a homogeneous elastic mass. Add drops of food coloring. Then pour the dry mixture of powders into the liquid mass. Mix everything together until smooth.

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

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

The filling or ganache is prepared as follows:

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

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

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

french baguette

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

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

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

French baguette in the oven

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

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

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

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

French pastries are very popular in our country. But in order to try it, it is not necessary to go to the store. After all, you can cook it yourself at home.

Today we will tell you about how delicious and fast French pastries are made. Several recipes will be presented to your attention. Which one to choose to treat your loved ones and relatives - it's up to you.

French pastries: recipes, photos

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

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

Dough kneading

French pastry differs from other flour products in that it always turns out to be very tender, tasty and literally melts in your mouth. So that you can make such a dessert, you must strictly follow all the requirements of the recipe.

So, first you need to knead the dough. To do this, you need to sift the flour into a bowl, and then make a recess in the center and pour warm milk into the recess. By the way, in the same drink it is recommended to dilute granular yeast in advance and add beaten eggs. In this composition, the kneaded dough should not stick to the palms. It should be covered with a towel and left in a warm place for exactly 1 hour. In this case, the volume should approximately double. After that, it is required to introduce softened cooking oil into the base, as well as sand-sugar and salt. After mixing the ingredients again, they should be left warm again for a similar amount of time.

Baking process

Now you know how to knead French pastry dough. After the muffin is ready, it must be laid out in a deep form, greased with ordinary oil. Next, the filled dishes must be placed in the oven and baked 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 rack or any other flat dish.

impregnation process

To make French pastries more tender and juicy, it must be soaked with homemade syrup. To make it, you need to mix warm drinking water with granulated sugar and rum, and then bring it almost to a boil. Next, you need to pour the whole cake with the finished syrup. If desired, you can decorate it with strawberries on top or apply some kind of cream. Enjoy your meal!

French Pastries: Delicious Cupcake Recipes

French cupcakes are liked not only by adults, but also by children. The main advantage of this baking is that it is done quickly and easily.

So, we need:

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

Dough preparation

French pastries, the recipes of which we are considering, will serve 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. Next, in the resulting mixture, you need to make a small depression, and then pour in a liquid mass consisting of a beaten egg, milk and melted cooking oil. After a long mixing, you should get a viscous dough. It may not be uniform.

Shape and bake in the oven

Surely, many people know that the most exquisite in the whole world is exactly Pastries according to her recipes that are popular not only in Europe, but also in Asia and even America. To enjoy delicious French muffins, they must be properly shaped and baked. To do this, you need to put the base with a spoon into prepared molds, and then place them in the oven. It is recommended to bake dessert at 200 degrees for 25 minutes.

decoration process

While the cupcakes are baking, you can prepare a delicious decoration. To do this, mix 4 large spoons of granulated sugar and ground cinnamon. When the dessert is ready, its top should first be dipped in melted butter, and then in a pre-prepared loose mixture. Decorated cupcakes should be served warm.

We bake bread at home

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

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

Knead the dough

To knead the base, it is necessary to dissolve sand-sugar in warm drinking water, and then add salt and granulated yeast to it. After the last component swells, vegetable oil should be poured into the same bowl, and the sifted flour should also be poured. When you mix the products, you should get a fairly thick dough, which you need to cover with any breathable rag and leave warm for 70 minutes. In this case, the base should approximately double in size.

Baking bread in the oven

Baking homemade bread does not take much time. To do this, you should take any form and grease it. Next, you need to place the dough that has come up in the dishes and put it in the oven. It is necessary to cook bread for 55 minutes at a temperature of 200 degrees.

After the product is ready, it should be removed from the dish, and then grease the top with butter. It is recommended to serve French bread to the table warm with any first or second course.

Making delicious cinnamon buns

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

So, we need:

• white flour - from 450 g;
• soft butter - about 150 g;
• fresh large egg - 1 pc.;
• granulated sugar - about 100 g;
• natural milk of medium fat content - about 500 ml (use warm);
• granulated yeast - an incomplete dessert spoon;
• fine salt - a few pinches;
• chopped cinnamon - about 70 g.

Making dough

The basis for French buns is done in exactly the same way as for the above pie. Sugar is dissolved in warm milk, and then a beaten egg and granulated yeast are added. Next, the resulting mass is poured into the sifted flour, which is pre-mixed with sugar. After kneading the base, it should be left warm for exactly 50 minutes. After the specified time, soft cooking oil is additionally added to the dough.

How to shape and bake?

To make delicious, you should roll out the pastry into a not very thin layer, and then sprinkle it with chopped cinnamon. Next, the base must be rolled into a roll and cut into pieces 7-8 centimeters thick. They should be placed on a greased baking sheet and then placed in the oven. French buns are recommended to bake for 47-54 minutes.

Serve right to the table

After the cinnamon rolls are baked, take them out of the oven and brush the top with melted chocolate (if desired). They should be served at the table with some hot drink (coffee, tea or cocoa). Enjoy your meal!

France has always been a leader in the culinary industry. It is famous for its bread, cheeses, haute cuisine. They have done more for cooking here than you can imagine! Many of the most complex dishes were brought to perfection, in addition, many varieties of wines, champagne appeared here, and, finally, the best desserts in the world were invented. From colorful macaroons to weightless custards, here are 27 of the most delicious foods you should try while traveling.

Creme brulee

This custard dessert is topped with a layer of crunchy caramel. It is popular all over the world, but it appeared in France. It is worth a try for every traveler, especially if you are very fond of sweets!

Profiteroles

These are puff pastry balls filled with sweet whipped cream or ice cream. They are served in restaurants, drizzled with thick chocolate cream before serving. If you buy profiteroles in a bakery, most likely they will be without chocolate, but no less tasty.

Souffle

The soufflé can be either salty or sweet, depending on the ingredients you use. Soufflés are usually served in portioned ramekins, but you can order multiple versions and share them over dinner with friends or a loved one.

Macarons

This popular dessert consists of two macaroons combined with buttercream, chocolate or jam. He appeared in France. Many French bakeries have their presence in other countries, but nothing compares to the taste of this dessert made in its homeland. If you like light desserts with a delicate taste, macaroons are made especially for you.

Buns with chocolate

Eat them for breakfast, for dessert, for an afternoon snack: these chocolate croissants are so delicious that they can be eaten at any time of the day. However, the French themselves prefer to eat such pastries with morning coffee.

Tarte Tatin

This is a fruity upside-down pastry most often made with caramelized apples and puff pastry. She became famous thanks to the hotel of the same name, but a similar dessert is served throughout the country. There are also options with other flavors.

millefeuille

The name describes the layering of this pastry, which combines puff pastry with custard. This dessert is somewhat reminiscent of Napoleon, which is common in the CIS countries.

pancakes

Like soufflés, pancakes can be savory or sweet. If you decide to have a pancake for dessert, look for toppings like nutella, sugar and butter, fruit. On New Year's Eve, the French also cook pancakes. Anyone who can eat a small stack guarantees good luck for the whole next year.

Madeleines

These are small biscuit cookies, often flavored with lemon zest. The shell-shaped biscuits are often eaten plain, but are sometimes served with jam or sprinkled with coconut. Thanks to Proust, they became a legend.

Eclairs with chocolate

These oblong choux pastry cakes are perfect when served with chocolate cream and thick chocolate icing. It is ten times tastier than similar options from other countries. Eclair can be tasted all over France.

Snails with chocolate and pistachios

The snail-shaped dessert is an original pastry stuffed with melted chocolate and pistachios in puff pastry. An ideal choice for those who cannot decide to try real snails. Desserts don't, of course.

Paris-Brest

This cake was created in memory of the bicycle race from Paris to Brest in 1910. It is a delicious nut cream between two pieces of rounded choux pastry.

Chocolate

According to many, chocolate is ideally prepared in France. Find a local patisserie and see for yourself if this is really the case. Chances are you won't be disappointed at all.

Petit trucks

These are small cakes that are often sold in different flavors and varieties. These tiny desserts are perfect for pastry tasting: without a lot of calories, you can taste several mouth-watering dishes at once.

Clafouti

This is a pudding-like dessert that is most often made from cherries. It comes from the Limousin region, so if you happen to be around, be sure to try this original cake.

Kun-aman

The famous pie from Brittany is a sweet and crunchy pastry. It uses bread dough, sugar and a large amount of butter. The fluffy pie tastes like a caramelized croissant. This is definitely worth a try, even for those who do not consider themselves a sweet tooth!

French lemon tart

Lemon tart or pie has a refreshing creamy taste. It is prepared in all regions of the country, so be sure to try it during your vacation, wherever you are.

Canele

These little vanilla and rum flavored cakes are filled with cream on the inside and covered with a caramel crust on the outside. They are especially popular in the Bordeaux region, but can also be found in other bakeries and pastry shops around the country.

besnier

These Lyon donuts are also called "angel wings". They are usually eaten a few days before the fast, but donuts can be bought at other times of the year. Like donuts in other countries, these are pieces of deep-fried dough sprinkled with powdered sugar.

Isfahan

Some might think it's just a gourmet version of macaroons, but it's actually a completely different cake. This dessert is much larger than a traditional macaroon, and has unusual flavors of raspberry, rose and lychee, often decorated with fresh fruit. All major pastry shops have their own version of this legendary cake.

Kuglof

Pastries of this type did not appear in France, but here they are made just perfect. Kuglof is a light biscuit, sometimes topped with chocolate, but most often made with raisins, almonds, and cherry brandy. These desserts can be found in pastry shops all over the country and are not expensive at all, so don't deny yourself the pleasure of getting to know this mouth-watering dish.

Mont Blanc

Mont Blanc is so called because of the resemblance to the mountain. It is a high mound of thick cream of sweet roasted chestnuts, topped with whipped cream and powdered sugar.

Cream caramel

A delicate custard base and a thick layer of caramel make this dessert similar to creme brulee. It is worth noting that the difference is that the top of the caramel is soft, not crispy.

Chocolate mousse

It may seem dense, but in fact the French mousse is airy and very light thanks to the special whipping technology used by local chefs. This dessert will allow you to enjoy the taste without being too heavy.

meringues

These delicate, light desserts are made with sugared beaten egg whites that are flavored with almonds, vanilla or lemon. To try traditional meringue, find a pastry shop that makes them with a large spoon rather than a pastry sleeve.

floatant

This dessert is a meringue located in an English cream. In some cafes, it is served with alcohol-soaked biscuits and jam.

Mendiants

These delicate chocolate discs are usually topped with figs, hazelnuts, raisins and almonds. You can find mendiants with pistachios, dried fruits, candied fruits and seeds.

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 will hardly leave anyone indifferent.

Once visiting a pastry shop where they sell desserts prepared according to recipes from French cuisine, you can’t help but 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 invented several centuries ago have become true legends.

The traditional sweet dishes of France amaze with their variety. Among them you can see delicious pastries, cakes, the most delicate soufflé and light fruit snacks. Dishes and delicate desserts from France have become very common in our country.

Most importantly, most of their recipes are quite simple, so delicious treats can be reproduced in the home kitchen. If you want to prepare delicious desserts for your guests, then the recipes of traditional French cuisine are the best solution.

One of the most striking desserts is the multi-colored pasta cakes (macarons). Already in the XVI century. this cake was an invariable treat that was served on the royal table. French aristocrats treated their guests to pasta, serving them on elegant saucers with a cup of hot chocolate. Royals and courtiers were so fond of these desserts that even Marie Antoinette named her cat Macaron.

The recipes for making this dessert may vary slightly, but the principle is always the same. A feature 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 holiday, and they also look great in a photo.

Recipe: French macarons with chocolate filling

To prepare this treat 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 the almond flour with cocoa and powdered sugar, and then for 5 minutes. dry the resulting mixture in the oven, evenly scattering it on a sheet of baking paper. Then the mixture must be sieved through a sieve to get rid of large particles.

Beat the cooled proteins in a strong thick foam, gradually adding sugar. In the resulting foam, gently stirring with a wooden spatula, we introduce the almond mixture. The dough should be sticky. Using a pastry bag, squeeze round cakes onto a baking sheet covered with baking paper and put in the oven, preheated to 150 degrees. So we bake for about an hour, then increase the temperature to 180 degrees and bake for another 12 minutes. Cakes should increase evenly in size.

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 cellophane and put it in the cold to solidify. 2 hours before greasing the cakes, the filling should be taken out of the refrigerator.

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

The symbol of Parisian pastries - croissants

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 as early as the 13th century. The inhabitants 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 these desserts, in any case, are very tender and fragile, and literally melt in your mouth. Even looking at the photos of ruddy croissants, you will definitely want to try them.

You can put both sweet and savory fillings in croissants, so there are separate recipes for cooking. Croissant recipes can also differ in that some cooks add margarine to the dough, while others add butter, although many admit that pastries are more tender with butter.

Recipe for classic croissants

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. 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 refrigerate overnight. Then you need to put oil on the dough and evenly distribute it over the surface. After that, we wrap the dough so that we get an envelope, and roll it out again and send the dough to the refrigerator for half an hour. We repeat the rolling procedure 2-3 more times.

After that, the dough is cut into 3x7 cm rectangles, and then these rectangles are cut into triangles. In each of the triangles, you can put the filling of your choice, and twist them into croissants. Before going to the oven, the croissants should rest for a couple of hours and grow a little at room temperature. They should be baked for 20 minutes at a temperature of 220 degrees.

Savoyardi - royal treat

This biscuit was first made in the 15th century. for the French king. This delicacy was named after the province of Savoy. Although the recipes for making these cookies have changed over the centuries, it's 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, and then salt and add 75 g of flour and 20 g of butter. Beat the egg whites separately and gently fold them into the batter. Using a pastry bag, squeeze the resulting dough onto a baking sheet.

We 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 we send the cookies to the oven preheated to 150 degrees and bake until it becomes golden brown.