The most famous cakes in the world - history of creation and recipes. The most famous confectioners in the world

Nice lunch is unthinkable without a spectacular finale, and only a delicious dessert can provide that. And even if there are no comrades according to taste and color, every person can find a sweetness to his liking. Someone will like it juicy cake, some people love fruits, and there are also those people who would prefer a jar of honey to anything. In general, you can’t forbid a sweet life and will always be valuable good cooks. Who are they - the best confectioners in the world? And what did they become famous for throughout the world? For the sake of the creations of these masters, you can indulge in sweets!

Those houses where a sweet legend is born

There is always an atmosphere of magic and enchantment in pastry shops. This is because the highest art is created here - cakes, pastries and chocolates. Delicious dessert- this is a real art that acts on sweet lovers like a drug. Today, the greatest concentration of the world's best pastry chefs is concentrated in France. And it’s not for nothing that local culinary specialists enjoy worldwide recognition and fame. It was here that the legendary eclairs and the most delicate meringues. But, of course, not only French masters can impress those with a sweet tooth. The best confectioners in the world are international masters. They, like couturiers, set the trend for sweet dishes around the world.

High culinary fashion

The top opens just from France. He updates the assortment of his establishment twice a year, presenting sweet “collections” according to the seasons, that is, autumn-winter and spring-summer. His patisserie is famous primarily for its macarons with bold flavor combinations. Gourmets recommend trying avocado with chocolate.

Sadaharu Aoki, who specializes in “fusion” desserts, is also original. Aoki manages to add a touch of French flavor to the traditional taste. Aoki has establishments in Paris and Tokyo.

In the classic version

If you are a fan of old, time-tested cooking, then the best confectioners in the world are waiting for you in Austria. There is an establishment here called Demel, which dates back to 1778. In 1874, the confectionery was awarded the right to supply products to the court. Today it is famous for its Sacher, Dobosh, and Demel cakes.

By the way, in Australia there is also the confectionery shop of Adriana Zumbo, which is famous throughout the world for its Angel Cake. The price of the dessert is a bit steep, but it's worth it.

The Ladurée confectionery, which opened in 1862, can also boast of solid years. Here comes a recipe for world-famous cookies glued together with a special filling. If you want to try the best macarons original recipe, then your path is exactly here. Today there are confectionery brands in France, Great Britain, Italy, Lebanon, Luxembourg, Monaco, the UAE, as well as in Saudi Arabia, Switzerland, Japan and many other countries.

Go to a boutique

The best confectioners in the world always have their own twist. For example, Jean-Paul Evin, who works in Paris, specializes in chocolate. His confectionery is famous chocolate macarons, sweets and cakes.

And for wonderful croissants and baba The best place to go is Pâtisserie Stohrer. Just come here with your loved ones, as the warmth of the freshest baked goods is wonderfully revealed by the warmth of sincere feelings.

If you are passing through Lisbon, visit the Pastéis de Belém establishment. First of all, it is famous for its Pastel de Nata cakes, which are prepared according to secret recipe. You won't try anything else like this anywhere else.

Sweet dreams

If your mood is lifted by the contemplation of a cake with a marshmallow crust, and your soul rejoices at delicate eclairs, then the pastry chef in the world is the very person who can make your dreams come true. But how to choose one and only master of sweet cooking? After all, everyone can specialize in something of their own. And then a cake specialist cannot be compared with a meringue expert, since they are completely different things! However, there are such masters who have won the hearts of sweet tooths around the world. Visit them on your gastronomic voyage, but be careful in your judgments, because each of them is a specialist in their field.

For example, the most best pastry chef in the world in terms of calories and wildly delicious donuts, of course, lives in New York. Or rather, he doesn’t even make donuts, but a hybrid of a donut and a croissant - cronuts. This is Dominique Ansel, whose bakery is very popular. Unfortunately, the cronuts run out by 11am, but you might get lucky and catch a late free tasting! True, your waist may not forgive you for this, because sweets are very high in calories.

By the way, in America there is also the famous Tatte bakery, where they make amazing buns and fruit pies.

A piece from the world!

If you still like traditional desserts, then the cakes of the best confectioners in the world will make you try again all the delicacies familiar from childhood. For example, in Copenhagen they bake traditional sponge cake with cream, served with coffee, garnished with whipped cream. For your favorite Tiramisu, it is better to go to Milan, where, by the way, the oldest bakery, Pasticceria Marchesi, operates. And at Czech Stop they do the most delicate cake"Kolaches" with the addition of soufflé and fruit pieces. Best in the world meat pie baked at Bourke Street Bakery in Sydney. The pie is filling, so if you choose it for dessert, don’t load up on the main course.

They appreciate originality in Berlin, where you can try wood-pie or Baumkuchen at the Konditorei establishment. In cross-section, it resembles a cut of a tree with rings. Top the pie with syrup. You can take a portion to go.

In Turkey, which is so close to every Russian tourist, you can indulge in Turkish delight and baklava, which are sold in abundance at the Hafiz Mustafa shop. The products simply melt in your mouth, so purchases can make a hole in your budget.

In hot Rio, the best are baked right next to the beaches. fruit pies. Be sure to stop by the Boulangerie Guerin bakery and try asking for recipes. The best confectioners in the world, however, are unlikely to reveal their secrets, but for your curiosity you may be treated to a portion of pie and coffee.

What will remain for descendants?

Today, those with a sweet tooth can afford themselves a choice, knowing that their throwing will always be rewarded. Will you try peanut halva, eclair with cream or honey apples- the difference is only in the shades of taste, but the pleasure will always be with you. But handmade is always more valuable, and you always want to have sweet dishes on your table, so they move from restaurant shelves to stores. And we are sincerely grateful to those confectioners who do not hide their secrets of skill. These are the Ferrero spouses, who started their business from a small shop in an Italian suburb. They brought a whole bunch of sweets to our world, starting with nut butter"Nutella" and ending with airy candies "Raffaello". The couple took their rightful place on the list of the best confectioners in the world. And their work is appreciated by the third generation of sweet tooths on the planet. It’s surprising that the couple’s first successful development was the lollipop! The confectioner came up with the candy on a stick by accident, after seeing a mother reprimand her child for having chocolate-smeared hands.

Few people remain indifferent when they see delicious cake or a cake. But there are people who create true sweet masterpieces. They are so beautiful that it’s a shame to eat them! What can we say about the excellent taste of these dishes, which are worth tasting even if you are on a diet. We have selected the best confectionery shops in the world, famous for their masters and their creations, and we would like to tell you a little about them.

Patisserie Pierre Hermé

This pastry chef treats making sweets like haute couture. His “collections” are published twice a year, delighting those with a sweet tooth who know how to appreciate real French desserts.

Pierre Hermé is called "Picasso" culinary arts" Why? 'Cause he's not afraid to mix it up different tastes, which at first glance seem incompatible. This approach ultimately allows us to obtain another masterpiece. But these experiments are by no means accidental - every invention of a new dish by the confectioner is thought out to the smallest detail. Here are a few bold combinations, invented by Pierre Hermé:

• Rose with raspberries and almonds;
• Avocado with chocolate;
• Tomato with vanilla.

Sadaharu Aoki's Confectionery

Maestro Sadaharu Aoki creates desserts in the fusion style. Despite the fact that the confectioner specializes in French cuisine, a touch of Japan is felt in all sweets. This master's favorite ingredient is green tea. Every month he imports about 200 kg of selected leaves from Japan.

Sadaharu Aoki loves unexpected flavor combinations. He especially often experiments with different combinations of sweet and salty. Sadaharu Aoki prefers to add Japanese flavors to his desserts. seasonal products– Japanese ume plums, red beans, black sesame and other similar ingredients.

Confectionery Demel

The sweets prepared at the Demel confectionery are worthy of kings. And these are not empty words - dishes from this confectionery were served on the table of Austrian royalty. The establishment has been operating since 1778. Traditional recipes from that time are carefully preserved by Demel masters. The most famous confectionery sweets are traditional cake“Sacher”, branded “Demel” and “Dobosh”. When you try them, you can safely say that you ate the same sweets that Emperor Franz Joseph ate.

Patisserie Ladurée

When talking about this confectionery, we will not mention the abundance different desserts, experiments of chefs and characteristics of ingredients. Suffice it to say that it was Ladurée that invented the world-famous almond Macaron. For this invention alone, the confectionery can be included in the top best in the world. Traditional French macarons are delicate round cakes made from white almond flour 3-5 cm in diameter. They are light, crispy, like meringue, but the taste is more refined. They should not be confused with American “macarons” - this dessert is very popular in America and is made from coconut flakes.

Patisserie Jean-Paul Evin

This confectioner can safely be called the king of chocolate. He is considered the best pastry chocolatier in the world. The company's establishment serves all kinds of chocolate desserts– cakes, sweets, macaroons.

Jean-Paul Evin is considered a trendsetter in chocolate fashion. His dessert ideas are quickly picked up by other masters. In the chocolate maestro's confectionery, everything is made only from elite varieties of chocolate. And the secret of its success is not only in the unsurpassed taste of the delicacies, but also in the exquisite additives that create extraordinary bouquets of tastes and aromas.

The chocolatier personally tastes selected cocoa beans from Venezuela, Colombia, and Madagascar. And he uses only the best in his desserts. The result is real chocolate masterpieces.

This Russian boxing champion did not continue his sports career, but plunged headlong into confectionery art. Such a strange choice was understandable: at the age of 7 the boy baked his first pie, and after school he graduated from culinary school in Sochi. He was always interested in cooking and enjoyed helping his grandmother in the kitchen. Having become world champions in confectionery art, he created a unique school that teaches complex manufacturing technologies and more.

Delicious art objects

Culinary masterpieces, made under the guidance of the famous, resemble real art objects, which turn out not only fantastically beautiful, but also very tasty. Renat Agzamov’s unique cakes are now flying all over the world, and more people want to order them for their celebration every day. To a young man He is only 34 years old, but he has been running a large confectionery company for a long time. His premium art is now at the peak of fashion, and all the stars of show business order cakes made by Philly Baker without fail.

Well-coordinated team of professionals

Trainee at different countries Renat Agzamov, whose execution of a cake resembles the real thing, often receives the most complex orders and carries them out with ease, shocking the audience with the creativity and realism of the details. Over amazing cakes There is a huge team working: more than a hundred people, each doing their own thing. Renat admits that the baker in his company does not work with chocolate, and a professional manufacturer of sweet sculptural compositions is not trusted with anything else, which is why there is such a large staff that guarantees high quality products.

There are no low-calorie cakes!

“We never deceive the customer by saying that the chosen dessert will be low-calorie,” explains Renat Agzamov. Cake original form and non-standard sizes, containing huge amount sugar will not become dietary. The master warns those who are fond of flour products that low-calorie sweet products simply do not exist in nature, and everyone who hangs such labels on their products is misleading the buyer for the sake of profit.

Naturalness of the raw materials used

“Fashion and jewelry often changes,” says Renat Agzamov. which are as close as possible to the ideas about proper nutrition, contain exclusively natural ingredients. Some ingredients disappear, others appear after improvements in technology, but none of the cakes presented by Agzamov contains any chemicals. Several years ago the company offered more than forty various fillings, but now I’ve stopped at only seven. For example, the most delicate soufflé It might not have reached the customer, but some of Renat’s creations travel a 12-hour journey by plane.

As you know, all pastry chefs are offended by uneaten leftovers on the plate. Most often, they leave behind mastic, which is used to decorate sweet products, turning them into a real work of art. All gourmet cakes Renat Agzamova's designs are decorated with his own invention - chocolate velvet. This light and thin layer of color, sprayed onto a sweet surface, adorns all his masterpieces.

Inability to repeat at home

When asked about the possibility of repeating the cake at home, the pastry chef replies that some of the work, of course, is available to housewives, but it will take a long time to tinker, but the main activity associated with complex technologies, is carried out only in special conditions. It was these basics that Renat Agzamov studied abroad for so long. The cake will not work if you follow the principle that all the ingredients are taken, as they say, “by eye.” Big company, which employs a huge number of professionals, cannot risk its reputation. Thermometers are used in production to control the temperature of various processes, on which the excellent result and excellent quality of the final product directly depend.

Wedding cakes Renata Agzamova

The pastry chef, who has designed more than 2,700 wedding cakes, has never repeated himself. Often his masterpieces are decorated with sculptures of actual human height, looking very realistic. For this occasion, Renat’s team employs masons, turning out the figures; later, the pastry chef removes the mold from them and begins his work with chocolate. Before sculpting, photographs of the main character are carefully studied, and the labor-intensive work takes up to 5 days.

New projects are the only ones in the world

But Renat Agzamov is famous not only for his fantastically beautiful confectionery creations. The cake, elegantly decorated, is not the only thing it boasts of. He developed this one for 1.5 years chocolate fountain gushing from liquid glaze. And recently he amazed everyone with the skill of a cook and magician, who sent a huge cake into free flight. I must say that no one in the world does this.

Renat has a lot of dreams that he will definitely bring to life: now, for example, he is working on a unique project for a sweet masterpiece in which a chocolate-vanilla heart will beat. Well, let's wish good luck to the master of confectionery art, who makes viewers admire his bright works.

If you don’t have a sweet tooth, then you probably don’t know that Russia had its own confectionery school, and there are famous confectioners. It is not enough to know only recipes and cooking technology. Modern confectioners now should be not so much culinary specialists as artists, in the truest sense of the word. How did confectionery art originate in Russia?

It all started in the Russian Empire. IN ancient times every housewife knew how to bake honey gingerbread, sweet cheesecakes and “postila”. Exactly like that, with an “o”, because they made marshmallows by smearing fruit puree onto the cloth, and laid this cloth on the stove to dry.

New breath and new recipes for sweets appeared thanks to cane sugar, which appeared in Russia in the 13th century. However, at that time, it was consumed as an independent sweet, and was too expensive a delicacy for commoners. Candied fruits (candied fruits) and pieces of sugar (dragées) were for the time being exotic for the people and available only to the nobility.

The real history of Russian confectioners began in the 19th century, when sugar prices gradually dropped and production grew from artisanal to factory-based.

Our chefs adopted many recipes from German and French confectioners. After all, the French bought “fish glue” for marmalade exclusively in Russia. Over time, Russian confectioners adopted foreign recipes, added their own elements, and created what is now called the “Russian culinary school.”

The very first and famous confectioner in Russia is the former serf Stepan Nikolaev. After the master's death in 1804, Stepan and his family moved to Moscow, where he opened a small confectionery production. He was especially successful apricot marshmallow, for which buyers called Nikolaev “Apricot”. The name stuck, and in 1843 Stepan opened his own factory, A.I. Abrikosov and sons". By the way, Abrikosov had 22 sons, so there was someone to work and continue the business.

Soon, confectionery shops began to open around Moscow like mushrooms after the rain. True, they were opened by foreign confectioners, and until the revolution, residents of Moscow and the surrounding Moscow region could enjoy biscuits, cream cakes and other sweets. The competition was serious, and every day confectioners came up with more and more new recipes and marketing moves.

And then the revolution broke out, and all the factories were nationalized. "Einem" partnership of a steam factory of chocolate, sweets and tea products, began to be called confectionery factory“Red October”, the confectionery house “Siu and Co.” were renamed the “Bolshevik” factory, and the factory and trade association “A.I. Abrikosov and Sons” we now call “Babaevsky Confectionery Concern”. This was a short excursion into history, and now let’s move on to our modern confectioners.

Famous confectioners of Moscow

Nowadays, the success of a pastry chef is determined by his customers. You can order custom-made cakes from almost any bakery, but still, there are popular confectioners in Moscow. They participate in international competitions, conduct master classes and are active on social networks and on TV.

Their names are widely known in narrow circles. They make sweet tables for pop stars, big businessmen, and it’s not so easy for a mere mortal to order from them. As a rule, all their orders are booked a year in advance, and we can only imagine from the photo how tasty this or that masterpiece is. And it’s better not to think about how much it costs.

1 . Alexander Seleznev is one of those people to whom life has not given special gifts. Everything the guy has now, he earned with his own hands and mind. What does he have? Title of the Absolute Champion of Russia in confectionery, diplomas of the best culinary schools Luxembourg, France, Belgium, Switzerland...

The Confectionery House of Alexander Seleznev has 10 sales points in Moscow, and a small confectionery shop in Monaco, which Princess Charlene frequents.

2 . Vladimir Mukhin, a fifth-generation hereditary cook, and vice-champion of the international competition S. Pellegrino Cooking Cup.

Thanks to his efforts, the White Rabbit restaurant, which he heads, received 23rd place in the international ranking best restaurants according to The World's 50 Best Restaurants rating.

Vladimir Mukhin manages to combine traditional European recipes with old recipes Russian cuisine, receiving original dishes that are highly valued by clients and his professional colleagues.

Mukhin's dream is to build a laboratory in which absolutely cosmic recipes can be created. How do you like vacuum-whipped porous ice cream with the taste of Borodino bread or chamomile?

You can try desserts from pastry chef Vladimir Mukhin at the White Rabbit restaurant on Smolenskaya Square. If you just want to look at Mukhin’s gastronomic masterpieces, look for him on Instagram.

3 . Victor Averkov “Best confectioner of Moscow 2003”, and brand confectioner of the “Restaurant Syndicate”.

Masterfully cooks classic desserts and experiments with decoration and new tastes. Victor is not shy about his love for sweets and enjoys working as a pastry chef in several establishments in Moscow.

4 . Twin brothers Ivan and Sergei Berezutsky. Now they are the chefs of the Twins Garden restaurant. Sergei Berezutsky’s favorite pastime is creating real fairy-tale compositions from chocolate. He can do this until the chocolate runs out.

Sergey and Ivan are winners of many foreign competitions, and this is well deserved. The brothers don't buy products easily, but trace their origins back to the beginning. And to be sure of quality, not long ago the brothers bought a farm in the Kaluga region, which they called Twins Farm. The brothers are helped in growing crops by specialists from the Timiryazev Agricultural Academy, and on the same farm the brothers organize culinary competitions and festivals with invited honored masters of haute cuisine.

5 . Renat Agazamov. He never became a boxing champion, but he bears the proud title of Champion of the Russian Federation in confectionery art.

There is no star in our show business who would not order cakes from Renat Agazamov. This is the recognized king of cakes of our time, and he does not stop there. Renat Agazamov never looks into recipe books, and believes that best recipe- this is inspiration.

Agazamov works as a manager at Fili Baker Premium, often takes on non-standard orders, and his incredible cakes are known all over the world.

This was the top 5 best confectioners in Moscow, and this is not the entire list. But you probably noticed that there are only male pastry chefs here? Not the most common profession for a man, but I think that a man in the kitchen is a treasure.

Men do not recognize boundaries, restrictions and rules. And this out-of-the-box thinking helps them create new recipes. They combine the incongruous and benefit from novelty and creativity. After all, it’s not enough to just make a figurine from mastic and stick it on the well-known honey cake. Mousse based on smoked venison, chocolate with moss flavor, and buckwheat popcorn... it's new, it's interesting, tasty and creative. What else do our sweet tooths need? Just know who is the best pastry chef in Moscow. Now you know where to look for them...

Paradise for those with a sweet tooth is not just a cake counter in the nearest supermarket, but luxury confectionery shops, which we will tell you about now. Get ready for your mouth to start watering right here and now.

Pierre Hermé is called the Picasso of culinary art. The fourth-generation pastry chef began studying the craft at the age of 14, and already at 20 he became the head pastry chef of the famous grocery house Fauchon. By the age of 35, the talented culinary specialist was ready to open his own signature confectionery house - Pierre Herme Paris, which now has boutique branches in many countries around the world.

If you dream of having real French croissants for breakfast, then at 10.00 you should already be at the door of the pastry shop, because the hot delicacies will be scattered in a matter of minutes. We advise you not to pass by the confectionery shops of this chain, even if you have already been to them before, because twice a year new collections of sweets appear here, each of which has its own name and is dedicated to a specific theme.

Where is: Paris (France), Tokyo (Japan)

In 1862, miller Louis Ernest Laduret opened a bakery on one of the Parisian streets, which was popular with many townspeople. But after 10 years successful work As a result of the fire, almost nothing remained of the establishment. The enterprising owner reasoned: there would be no happiness, but misfortune would help. And in place of the bakery, a confectionery shop appeared, the design of which was worked on by the famous French artist Jules Cheret, who created the immortal logo of the confectionery shop and chose the signature pistachio color scheme for its design.

After the transformation, tables appeared in the pastry shop, and it began to be called a “cafe”. It is interesting that in those days women could not sit in a cafe without being accompanied by men, and the enterprising Laduré declared his brainchild a family-type cafe and thereby allowed ladies without gentlemen to feast there.

Today Laduree is a whole network of famous confectionery shops with international expansion in Italy, Australia, Lebanon, Turkey, UAE, Italy and Switzerland. Although the prices here are rather high, the pretentious confectionery shops are always crowded with visitors.

Where is: Paris (France), Milan (Italy), Türkiye (Istanbul), Geneva (Switzerland)

The name Adriano Zumbo is known throughout the world. One of Australia's leading pastry chefs fell in love with sweets as a child, when he helped his parents in the family supermarket. Seeing their son's talent, Adriano's parents helped him establish his own pastry shop in Sydney, where the young inexperienced guy discovered his culinary talents and now serves delicious sweets. own production in the bright interior of numerous guests.

Where is: Melbourne, Sydney (Australia)

Angelina is one of the most famous patisseries in Paris. It is famous for its signature desserts: hot chocolate Chocolat Chaud à l’Africain and Mont Blanc cake. Tourists leave different reviews. Some people are not used to chestnut cream, others find the chocolate too sweet, but everyone agrees on one thing: when you go to this establishment, you want to put on a beautiful dress and straighten your back. After all, it is not like the usual confectionery shops, where you can have a snack on the go and run on. The chic surroundings and interior of the 19th century add even more Parisian spirit to the desserts.

Where is: Paris (France)

5. Henri Charpentier

In the middle of the concrete jungle of Singapore, you can find a green oasis where the Henri Charpentier confectionery is located. If your fitness trainer does not allow you to touch the desserts, then you still should not avoid this pastry shop, because you can stare at the incredible cakes for hours, like a work of art. We guarantee that you have only really seen such beauty in pictures.

Where is: Singapore (Singapore)

6. Hugo and Victor

Thanks to the tandem of two friends - Hugo Pouget and Sylvain Blanc - you can now buy luxury confectionery upper class not in a couture restaurant, but in a small pastry shop called Hugo and Victor. Of course, the prices are not budget, but much lower than in establishments where dessert is served to the table and not stored in a display case. The interior resembles a boutique, and the desserts themselves are precious exhibits.

Where is: Paris (France)

While enjoying the beauty of Surrey, London and Dubai, complement your local experience with The Hummingbird Bakery, a favorite of Kate Moss and Stella McCartney. Gourmet baked goods and other desserts that you enjoyed at The Hummingbird Bakery, you can try to prepare at home by purchasing a cookbook.

Where is: Surrey, London (England), Dubai (UAE)

8. Bloomsburys

Bloomsburys Boutique Cafe in Dubai Mall offers one of the most... expensive desserts in the world of Golden Phoenix Cupcake (“Golden Phoenix”). Its cost is 1000 US dollars. Elite cupcake is prepared from the most best products, collected in different parts of the world. Butter delivered from the UK, cocoa from Italy, vanilla pods from Uganda. You will also need elite variety flour, luxury strawberries and the highlight - gold foil in which to wrap all this deliciousness. The cupcake is decorated with edible gold flakes. But if you are not yet ready to spend an impressive amount on a golden dessert, then buy something cheaper, but also incredibly tasty. And there is plenty to choose from at Bloomsburys.

Where is: Dubai (UAE)

It’s not a sin to check in with desserts from famous confectioneries. The photo will definitely get several hundred likes.