Traditional French pastries: main types. Cuisine of the world

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

It is well known that French cuisine is famous for its abundance of sweet dishes, recipes for which have been created and improved over centuries. Soufflé, croissants, profiteroles, charlotte, brioche, chaudeau, blancmange, clafoutis, mille-feuille, meringue, creme brulee, brioche buns, Tarte Tatin - this is just a small part of the famous French sweets.

First chocolate desserts appeared in France in the Middle Ages. Since then, it is this country that has been dictating the fashion for sweet treats to the whole world. France is a real paradise for those with a sweet tooth. In confectionery shops, the eyes simply run wide from the abundance of goodies. In every cafe, restaurant and store you can see a huge assortment of sweets.

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

We will share with you recipes of the most famous French desserts - we will tell you how to prepare clafoutis, croissants, truffles, creme brulee, parfait, profiteroles, mille-feuille and macaron cake, we will get acquainted with their history and cooking secrets. Let's start with perhaps the most popular French pastry... croissants!

Croissants - a sweet symbol of France

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

Marie Antoinette of Austria brought the recipe for croissants to France. The baking of Viennese bagels first began in a cafe on Richelieu Street: in 1839, an Austrian bakery was opened there.

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

Recipe: Croissants with chocolate filling

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

Dissolve the yeast in warm water and let stand for 10 minutes. Sift the flour and starch into a bowl, add sugar, salt, yolks, milk, 50 g of melted butter and then the yeast mixture. Mix everything well. Knead the dough for 8-10 minutes until it becomes elastic. Roll the dough into a ball and wrap it cling film and refrigerate for 4 hours. Wrap 250 g of cold butter in cling film and beat well with a rolling pin. Then add 40 g of flour to the butter, place it on parchment paper Using a rolling pin, form into a square and place in the refrigerator for at least 50 minutes. Take the dough out of the refrigerator, make a cross in the middle, stretch the dough into a square and roll it into a layer, put cold butter in the middle, and wrap the dough around the butter and pinch the edges of the seam. Press down on top with a rolling pin, turn the layer over and repeat the procedure. Roll out the dough into a rectangle shape. It is important to remember in which plane you are rolling it, and the tails without oil need to be cut off on both sides. Fold the dough into 3 layers, wrap in film and place in the refrigerator for 50 minutes. Then form the dough into a rectangle again (roll out in one plane!), roll into 3 layers and let rest in the refrigerator for an hour. Repeat all these steps 4 times, after which it is advisable to leave the dough in the refrigerator overnight. In the morning, you need to roll it out thinly, divide it into strips, and cut out long triangles from them. For the filling, mix melted chocolate (already cooled), softened butter and cream. Make small cuts on the triangles (about 1 cm long), place the filling on each of the cuts and roll into a bagel (in the shape of a crescent). Finished goods Place on a baking tray lined with baking paper and oiled, cover with cling film and let rise for 40 minutes. After this time, brush the bagels with milk mixed with sugar and place in an oven preheated to 180° for 20-25 minutes.

Clafoutis - in the traditions of the French village

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

Clafoutis comes from the Limousin province. This is a typical village dish. Its name comes from the word “fill”: in classic recipe Only cherries are added to the pie. But you can prepare this dessert with other fillings - from plums and blueberries to pears and apricots. We will bake clafoutis with raspberries.

Recipe: Raspberry Clafoutis

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

Heat the oven to 200°. Sprinkle the berries with half the sugar (2.5 tablespoons). Sift the flour into a deep bowl, add the remaining granulated sugar and a pinch of salt. In another bowl, beat the eggs, pour in the milk and melted butter. Add the resulting mixture to the flour, stir until smooth and leave, covered with a towel, for 25-30 minutes at room temperature. Grease the mold with butter. Strain the excess juice from the raspberries and place the berries on the bottom of the mold. Pour the batter over the raspberries and place in a hot oven for 20 minutes. Then reduce the temperature to 180° and cook the pie for about 20 minutes until golden brown crust. Serve the clafoutis with a scoop of ice cream. And if you don’t have this delicacy at hand, read our article. It will turn out much tastier, and most importantly, healthier than store-bought.

Chocolate truffles - a royal treat

According to legend, this French dessert was first prepared at the end of the 19th century in the town of Chambery, in the southern Alps. On the eve of the New Year, a chocolatier named Louis Dufour was faced with a catastrophic shortage of cocoa. He decided to replace it with what was at hand - tender cream and fragrant vanilla. This is how ganache was invented - the basis of the famous truffle.

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

The shape of the classic truffle is similar to the mushroom of the same name. True, quite unusual variations of it are often found - in the shape of a dome, half quail egg etc.

Recipe: Chocolate Truffles

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

Break the chocolate into pieces and grind into flour using a blender. You need to take real, bitter black chocolate, containing at least 60% cocoa liquor. Pour the cream into a saucepan, add butter and, if desired, alcohol. Stirring constantly, heat the mixture in a water bath, and when it boils, immediately remove the saucepan from the heat. While whisking, pour in hot water in a thin stream. cream mixture V chocolate chips, beat well, pour into a bowl and let cool, covering with cling film. It is advisable to place the chocolate mixture (after it has cooled) in the refrigerator for a couple of hours (overnight is possible). Sift cocoa powder onto flat dish. Divide the cooled chocolate mass into 3 parts. Roll the first third into balls (about the size of a walnut), roll them in cocoa, place them on a flat dish or in special paper molds for candy (it will be prettier this way) and immediately put it in the refrigerator. Form balls from the second third of the chocolate mass in the same way. Melt 50 g of chocolate in a water bath with 50 g of butter. Drop the balls one by one into hot chocolate, immediately place on a flat plate and put in the refrigerator. Roll the third portion of the chocolate mixture into balls and roll them in nut crumbs. Place in the refrigerator, let them cool, and enjoy!

Creme brulee - a dessert made from “burnt cream”

Gentle butter cream, melting in your mouth, crispy caramel crust that comes from “burnt cream”, subtle aroma of natural vanilla...

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

Recipe: classic creme brulee

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

Heat the oven to 160°C. Whisk the yolks with granulated sugar Until a light mass is obtained and the sugar is completely dissolved, add cream, vanilla and mix the mixture well. Fill the baking tray 1/3 with water. Ready cream pour into molds, carefully place them on a baking sheet and place in a hot oven for 50-55 minutes - you need to wait until the edges of the dessert harden, but the middle remains liquid. Remove the pan from the oven and wait for the creme brulee to cool (right in the pan). Before serving, sprinkle each serving with coarse sugar and place in a top-heat oven for 2-3 minutes.

Parfait is not a dessert, but perfection itself

In its composition, this dessert resembles blancmange, and its name is translated from French as “immaculate, beautiful.” The parfait is prepared from very cold cream - it is thoroughly whipped, combined with the egg-milk mixture, and added to the resulting cream seasonal fruits and berries, cocoa, chocolate, vanilla, coffee, nuts, cookies and other products.

In Russia, this famous dessert, which looks like frozen mousse, first appeared on royal table. As you know, Alexandra and Maria, daughters of Alexander II, were incorrigible sweet tooths. Especially for them, by order of Empress Maria Alexandrovna, the court chefs invented a light and very healthy orange parfait, rich in vitamin C. And we will learn how to make coffee parfait.

Recipe: Coffee Parfait

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

Add coffee to the milk, put on fire, boil and let the mixture cool. Grind the yolks with sugar in a thin stream, stirring constantly, pour in the cooled coffee milk, put on low heat and cook until thickened. Remove the pan from the stove and let milk-egg mixture cool down. Whip the cream well and add to the cooled mixture. Pour the finished dessert into bowls and place in the freezer. Serve with nuts, berries, fruit, caramel or chocolate.

Profiteroles - “dessert reward”

These miniature cakes are from choux pastry with cream - direct descendants of the famous French eclairs. Their name promises benefit and benefit: translated from French, the word “profitrole” means “a profitable acquisition, a small reward.”

Interestingly, French profiteroles exist not only as a dessert. Tiny hollow balls fill and savory fillings– vegetables, meat, cheese, mushrooms.

Recipe: profiteroles with butter cream

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

Pour the water into a saucepan, add salt, add butter, place on the stove and bring to a boil. Add the sifted flour into the resulting mixture, stirring constantly with a wooden spatula and turn off the heat. Knead the dough very quickly - it should stick well to the walls of the pan. Let the dough cool slightly. Then add the eggs one at a time: beat in one, mix well, add the second egg, mix again and repeat the same with each egg. Line a baking tray with baking paper, lightly grease with oil and sprinkle with a little water - this will help the dough rise better. Using a pastry syringe, scoop the dough onto the baking sheet, forming into walnut-sized balls. Leave fairly large gaps between the balls - they will increase at least 2 times. Bake the profiteroles for 10 minutes in an oven preheated to 200º, and then reduce the heat to 180º and bake until golden brown - another 15-20 minutes (do not open the oven!). When the profiteroles have cooled, fill them with cream (using a spoon, making cuts with a knife or a pastry syringe): beat the softened butter until white and add in portions boiled condensed milk without stopping whisking. Ready-made mini-cakes can be sprinkled powdered sugar or pour melted chocolate over it.

Millefeuille - “yarrow of love”

“A thousand sheets” - this is translated from French name this dessert. Mille-feuille is, in fact, a cake made from airy puff pastry, in which, between its several layers, a delicate almond cream with fruits and berries is enclosed.

The filling, as a rule, is vanilla cream, but the taste of mille-feuille can be unsweetened, but salty and piquant. For example, this dish can be prepared with cheese and spinach.

Recipe: Strawberry mille-feuille

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

Wash the strawberries and dry them on paper towels. Puff pastry Roll out in one direction and use a knife to cut into 10 equal squares. Sprinkle each piece of dough with sugar and fry in a frying pan in melted butter until golden brown on both sides. Ready-made cakes Cool on paper towels. For the cream, beat mascarpone cheese with yogurt, vanilla and powdered sugar with a mixer. Cut the strawberries into slices. Set aside a few berries to decorate the cake. Now you can start assembling the “yarrow”: to the bottom beautiful plate Place the first cake layer, brush it with cream, lay out the strawberry slices, cover with the second cake layer and repeat the same process until the cakes run out. Top the mille-feuille with mint and strawberries.

Macaron cookies - a rainbow of colors and tastes

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

Macaron is made from white almond flour, and it comes in cherry, raspberry, blackcurrant, chocolate, coffee, caramel flavors, walnut, sambuca, Sicilian pistachio... The fillings in this cake can be very diverse, from fruit and berries to floral, creamy chocolate and even exotic. Macaron comes in the flavors of fig, chestnut, mint, coconut, rose petals, lily of the valley, violet, green lemon, etc.

Famous in Paris macaroons served at the royal table since 1682. This traditional French dessert comes from Italy: there are cakes made from almond powder, egg whites, salt and sugar began to be prepared back in the 18th century.

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

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

Separate the whites from the yolks. Beat the whites until fluffy and add powdered sugar to them in portions. Beat until smooth, then add ground almonds, mix gently and divide the resulting mass into 4 parts. Add a drop of dye to each and mix well. Fill a pastry bag with the resulting dough and place the cookies on a baking sheet covered with baking paper. Try to make cookies the same size. Preheat the oven to 170º. After the cookies have stood for at least half an hour and have hardened slightly, place them in the oven. Bake for about a quarter of an hour and then cool on the baking sheet. For the cream, beat the butter with powdered sugar (sugar), add cream and vanilla. Ready stuffing Divide into 4 equal parts and add different fillers to each: cocoa in the first, jam in the second, ground pistachios in the third, ground pistachios in the fourth, lemon zest. Once the cookies have cooled, you can start assembling the cakes: green cookies layer with pistachio cream, pink with strawberry, yellow with lemon and brown with cocoa.

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

Croissant

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

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

Profiteroles

Small profiteroles are made from choux pastry. They are hollow inside, so they can be filled with anything - sweet cream, ice cream or even salad.

We will need:

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

How to cook:

Sift the flour, add sugar. Pour water into a thick-bottomed pan, add salt and cut into pieces of butter. Heat the water and butter until the water boils and the butter has melted. Then add all the flour at once, stirring continuously, and brew the dough. Warm the dough over medium heat for another 1-2 minutes, continuously stirring it with a spatula. Remove the pan from the heat and cool the dough until warm. Start mixing the dough with a mixer, driving eggs into it one at a time. Each egg must be mixed well into the dough.

The dough should not be very thick, since the products will need to be piped through a pastry bag. But also very batter You shouldn’t do this, otherwise the buns will spread. You can check if the dough is ready by using a spatula to make a groove along the surface of the dough. If the edges begin to float slowly, the dough is ready. Transfer the dough into a piping bag. Grease a baking sheet with oil, place small cakes on the baking sheet at a distance from each other. Bake in a preheated oven at 200 degrees until light brown, about 20-30 minutes. Transfer the finished profiteroles to a wire rack and cool.

Whip the cream with powdered sugar until thick. Place the cream into a piping bag fitted with a straw tip. Cut the profiteroles or pierce them with a knife, fill with cream from pastry bag. Ready profiteroles can be sprinkled with powdered sugar or poured with melted chocolate.

Snails with raisins and custard (Escargot Raisins)

Snails with raisins and custard

These buns are served for breakfast in France. They can be prepared from both puff pastry and yeast dough. If desired, raisins can be replaced with candied fruits or pieces of dried apricots.

We will need:

For the test:

flour – 350 g,
milk – 100-150 ml,
egg – 1 pc.,
butter – 50 g,
dry instant yeast - 2 teaspoons,
sugar – 50 g,
vanilla sugar– 1 sachet,
salt – 1 pinch.

For the custard:

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

How to cook:

You can trust kneading the dough for buns to a bread machine or a food processor with a dough mixer attachment. Sift the flour with salt, add the yeast and mix. Add softened butter, egg, warm milk, sugar. Knead soft dough and knead it well. Cover the bowl with the dough and place it in a warm place to rise.

Wash and dry the raisins. Prepare the cream. Pour the milk into a small saucepan, add vanilla sugar, put on the fire and bring to almost a boil. In a bowl, mash eggs with sugar, add starch. Pour in a little milk and stir with a whisk until smooth. Pour the resulting mass into a saucepan with milk and heat, stirring, until the cream brews and becomes thick. Pour the finished cream into a container, add butter, stir and cool.

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

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

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 the addition of eggs and butter.

In addition, the baked goods and the dough itself were named after famous pastry chef Briosha.

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.

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.
Sift the main flour, beat in eggs, lemon zest (or lemon essence) and pour in the yeast and softened butter. Knead the dough and leave to rise.
Ready dough Place in a greased baking pan, but only fill it halfway. Leave it to proof for the dough to rise in the mold.
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 more and more 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.

French bun in the oven, it 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:

Take a small container and pour half of it warm water, put pieces of yeast into it and stir thoroughly with a whisk.
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.
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.
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.
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.
When ready, leave the bread to cool on a wire rack.

If you have any left French bread, and you want to save 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. It is no longer necessary to spend a lot of time on the Internet searching for something better, great recipes you will find cupcakes here!

When you bake everything as I said, the cupcake recipes will turn out incredibly tender and tasty, 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 take a hot cup of tea, a piece french cupcake, 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:

Mix milk and honey in a multicooker cup. Set it to “warm” mode and wait for all the honey to dissolve.
Meanwhile, in a separate bowl, mix all the remaining ingredients and pour in the honey mixture and make the dough.
Wash the multicooker cup, wipe it dry and coat it with oil.
Place the finished dough in a bowl and set the “Baking” mode for one hour.
After the signal about the end of the mode, turn the cupcake over and set the timer for another 30 minutes.
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 a very delicious 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 molds for baking. 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 flour premium; 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:

Mix honey, powdered sugar and eggs in one bowl. Beat the mixture with a mixer for 4 minutes at medium speed
Add the flour mixed with the mixture into the resulting air mass. baking powder and salt.
Melt the butter and cool, pour it into the dough and mix everything completely.
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 way you will protect the mass from chapping.

Once you remove the dough from refrigeration chamber, transfer it into portioned molds, filling them two-thirds full.

Cookies must be baked in accordance with temperature regime: 2 minutes at 220 degrees, then 3 minutes at 200, and the remaining 5 minutes at 180 degrees.

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

France is known throughout the world not only for its exquisite gourmet dishes, but also delicious flour products. French pastries amazes with its diversity and is the pinnacle culinary arts countries. Few can resist wonderful aroma And delicate taste 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 baked french bread, rolls and baguettes.

Butter dough for brioche buns and butter pies Savarens were invented by the Julien brothers in the 19th century. The dough and bun were named after famous pastry chef Brioche and have 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 huge amount, 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.” Classic baguette has a weight of 250 grams and, indeed, has the shape of a stick. His characteristic feature– crispy outside and soft core.

The 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 find ways quick baking 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 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 product is in the shape of a crescent, prepared with a large number oil, 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 represents bun, characterized by the characteristic aroma and taste of fresh butter. Brioche was especially popular in Gournay and Gisors, famous for their largest butter markets. Initially this view butter bread 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. Used as fillings for profiteroles custard, mushrooms, pate.

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 a cafe you can see how this white bread is used to collect delicious sauce from the plate.

A real French morning begins with a freshly baked croissant. This one is delicious puff pastry very suitable for aromatic coffee. Residents of the country love brioche buns, profiteroles with various fillings, savarena pies reminiscent of our rum baba.

Popular in France are petit fours - tiny cookies or cakes with with different fillings and decorations made of glaze and cream.

The delicious Millefeuille dessert is reminiscent of Napoleon cake. It consists of many thin layers of dough that is spread almond cream with 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.

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Another view classic baking, from a very interesting test.
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 .Important appearance, a lattice of dough and a 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:
- base from shortcrust pastry saber 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(did not 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 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 disks 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.

This is fundamental. 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, coat the tops of the cakes 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 didn't put it in baskets baking paper, since 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.