You can talk about French cuisine indefinitely. The sophistication of dishes and the fantasies of local culinary specialists can only be envied. The desserts are especially striking in their taste.
By the way, the recipes for most of them are not a secret, but as part of the simplest ingredients. Many French goodies can be made at home.
French desserts - general principles of preparation
The French are very fond of pastries, but their desserts are very different. There are a huge number of mousses, jellies, sweets, creams. They are prepared from chocolate, dairy products, nuts and seeds in high esteem, often prepared or homemade caramel is used. All the charm of French desserts in an exquisite combination and the use of unusual technologies. It was they who first began to bake creams, one of the recipes is below.
Dairy desserts and cakes are not stored for a long time, so you do not need to make large quantities. By the way, the portions of the French are small, maybe this helps ladies to maintain their shape with all their love for sweets. There are goodies that are perfectly preserved for a long time, for example, roasting, his recipe can also be found a little lower.
French dessert "Blanmange"
Blanmange is one of the most popular French desserts. It is prepared from cottage cheese with different fruits or berries, here is a variant of goodies with pear. It is better to lay out the dessert in silicone small tins, it is convenient to serve in them.
Ingredients
• 250 grams of cottage cheese;
• 0.5 cups of milk;
• 100 grams of pear;
• 15 grams of gelatin;
• 130 grams of sour cream;
• 20 grams of chocolate or mint leaves for decoration;
• 50 grams of sugar.
Cooking method
1. Combine milk with gelatin. According to the rules, water is not added to the French dessert. Leave for swelling, it is better to look at the packaging of gelatin.
2. Wipe the cottage cheese. It is advisable to do this through a sieve. If it is not there or you need to save time, then beat with a blender.
3. Add sour cream and sugar to the cottage cheese, stir everything until smooth, you can throw a pinch of vanilla.
4. Cut the pear into small cubes. If the skin is thin, then you do not need to remove it. You can use dried pears, it is also very tasty with them.
5. Melt gelatin. Stir in the process so that the grains disperse faster and the mass does not overheat.
6. Combine gelatin with cottage cheese, beat well.
7. Pour in pears, stir.
8. Fold the curd into molds, put in the refrigerator. The dessert should completely harden, it will take at least three hours.
9. Turn molds from blanmange onto flat plates. Garnish the treat with grated chocolate or a mint leaf.
French yolk dessert or baked cream
This is one of the most delicious and unusual French desserts. For its preparation, it is advisable to use the freshest yolks from village eggs. Additionally, you need high-quality fat cream.
Ingredients
• 350 g of 33% cream;
• 5 g of almond petals;
• 6 raw yolks;
• 20 g butter (cream 72%);
• 50 ml of water;
• 80 grams of sugar.
Cooking method
1. To raw yolks add two tablespoons of granulated sugar, beat until foam. Set aside for now.
2. Mix the remaining sugar with water in a pan, start cooking caramel. As soon as the bubbles appear and the characteristic aroma goes, add the butter. Melt, remove from heat.
3. Whip the cream into a strong foam. If they are greasy and chilled, then it will be simple and easy to do.
4. Return the mixer to the yolks, continuing to whisk, introduce the prepared caramel from sugar with butter. Thanks to the addition of fats, it does not harden quickly and combines perfectly with other ingredients.
5. Take out the mixer, introduce whipped cream to the yolks, mix gently.
6. Put the cream in heat-resistant molds, filling in 2/3 of the volume. But do not rush to put on a baking sheet. You need to pour water into it, only then put the future dessert. That is, baking will be carried out in a water bath.
7. Put in the oven. At 180, a French dessert is baked for about 20 minutes. It is better to focus on the beautiful color and aroma.
8. Serve dessert in the same molds, sprinkled with almond petals.
French dessert "roasted nuts"
Many friends are familiar with the Grillage candies, but few people know that they are made based on the French dessert. It is best for him to use a mixture of different nuts. Will fit walnuts, pine nuts, peanuts, hazelnuts, almonds. We take several of any species in an arbitrary proportion, adhering to the right amount.
Ingredients
• 1 tbsp. nut mixture;
• 1.5 cups of white sugar;
• 70 grams of water;
• 1 tsp lemon juice.
Cooking method
1. Pour nuts into a frying pan and dry. You can use the oven or microwave, but do not fry too much, only slightly.
2. Cool the nuts and chop with a knife. You can not use a blender or a meat grinder for this purpose, there should not be dust, small pieces should not be done, they should be noticeable in the total mass.
3. Cooking caramel. To do this, pour sugar in a saucepan or in a frying pan (which is convenient for anyone), pour out water and melt it.
4. First, the grains will dissolve, then the syrup will begin to turn yellow and darken. As soon as the color becomes amber, pour in the lemon juice.
5. Quickly stir the caramel and pour the prepared nuts into it. Cook on low heat for a minute.
6. Now you need to pour the roasting. Previously, parchment was used for this. Now you can take a silicone mat. Even better shape. For sweets, you can pour caramel with nuts immediately into small molds.
7. Wait for hardening, this is no more than 30 minutes, if necessary, cut the dessert into pieces. Store in a dry place.
French Mousse Dessert (Chocolate)
It was the French who invented the mousses, they have many different recipes, but chocolate dessert is especially popular. Here is a classic version.
Ingredients
• 250 ml cream;
• 1 yolk;
• 1 egg;
• 0.5 tsp gelatin;
• 100 grams of chocolate;
• 20 grams of sugar.
Cooking method
1. Combine gelatin and 2 tbsp. l water, let it swell well.
2. Melt the chocolate in a water bath. You can use a microwave for this purpose, but in this case, carefully monitor and do not overheat.
3. Whip the cream in the foam.
4. Beat one egg yolk and one whole egg with sugar, put in a water bath and warm to 57 degrees. Then remove from heat, lightly beat with a mixer, literally 30 seconds.
5. Melt gelatin, combine with whipped cream, add yolk cream, then melted chocolate. Beat everything well.
6. Transfer the chocolate mousse to the vases, put in the refrigerator for two hours. Before serving, garnish with chocolate chips or cocoa powder.
Classic french dessert or profiteroles
Who has never tried profiteroles? He lost a lot. Here's a recipe for a classic French dessert with whipped cream.
Ingredients
• 250 ml of water;
• 120 g of oil;
• 120 g flour;
• 4 eggs.
Cream:
• 400 ml cream;
• 5 tbsp. l powder
• 1 g vanilla.
Cooking method
1. Boil water, throw a pinch of salt and oil, dissolve.
2. Pour in flour, stir until the mass begins to move away from the walls. You should get a uniform and smooth dough. Cool it a little, up to about 65 degrees.
3. Enter the eggs. This is a very responsible and important point. You can’t break it all at once, let alone pour it all in one go. Add a little bit, stir thoroughly each time.
4. You get a smooth and flowing dough, which we immediately transfer to the bag, cut off the tip and squeeze onto a laid baking sheet. We make round balls resembling a walnut in appearance and size. Be sure to leave a space between them, as profiteroles greatly increase in size.
5. Put in the oven at 230 degrees, after 5 minutes reduce to 170. Bake profiteroles 25 minutes. Cooling down.
6. Cooking ordinary butter cream. But if desired, you can add chocolate or other fillers. Whip the cream into the foam, add vanillin and powder.
7. We transfer the cream to the confectionery syringe, fill the baked profiteroles.
French macarons dessert
Macaroni, macaroon, macarons - all these names have the same meaning. The French dessert is a small round almond flour cake with a great taste. Those who have tried it at least once will never forget.
Ingredients
• 165 g of almond flour;
• 165 g of powdered sugar;
• 115 g of protein;
• 150 g of sugar.
For a layer of 100 g of chocolate and as much fat cream.
Cooking method
1. Sift flour with powdered sugar through a sieve twice. The result should be exactly 330 grams. In this recipe, it is important to keep the proportions accurate.
2. Separate the whites and beat with sugar into a dense foam. If desired, add a couple of drops of helium dyes to it.
3. Combine the meringue with almond flour and powder. Stir very carefully so as not to precipitate whipped foam.
4. Transfer the dough into a bag, place on a sheet of circles 2-3 cm in diameter. It is important to make them the same, you can pre-draw them on the back of the parchment.
5. Let stand on the table for 15 minutes, the dough should dry out a little.
6. Bake macaroons at 150 degrees 14 minutes, cool.
7. Prepare the layer. Here is a classic ganache. Combine the cream with chocolate and melt. Optionally, you can add a spoonful of cognac.
8. Glue the halves of baked pastries and macaroons are ready!
French desserts - tips and tricks
• Cream for dessert before whipping needs to be cooled, it is better to use not 30, but 33%. Only in this case, the process will go quickly, the result will not be long in coming.
• If at least a drop of fat or yolk gets into the proteins, you will not be able to beat them into a strong and elastic mass. It is very important to pay attention to the cleanliness of dishes, whisks, do not use the mixer immediately after greasy creams, wash in hot water and wipe dry.
