You can talk endlessly about French cuisine. The delicacy of dishes and fantasies of local chefs can only be envied. Especially amazing taste desserts.
By the way, the recipes of most of them are not a secret, but the simplest ingredients are in their composition. Many French delicacies can be made at home.
French Desserts - General Cooking Principles
The French are very fond of baking, but they have very different desserts. There is a huge amount of mousses, jellies, sweets, creams. They are made from chocolate, dairy products, in favor of nuts and seeds, often used ready-made or home-made caramel. The beauty of French desserts in a sophisticated combination and the use of unusual technologies. They were the first to bake creams, one of the recipes to eat below.
Dairy desserts and pastries are not stored for long, so do not need to do in large quantities. By the way, the French portions are small, maybe this is what helps the ladies to keep their figure with all their love for sweets. There are delicacies that are perfectly preserved for a long time, for example, roasting, its recipe can also be found just below.
French dessert “Blanmange”
Blanmange is one of the most popular French desserts. It is made from cottage cheese with different fruits or berries, here is a variant of a delicacy with a pear. Laying dessert is better in small silicone molds, it is convenient to serve 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.
Method of preparation
1. Combine milk with gelatin. According to the rules, water is not added to the French dessert. Leave to swell, time is better to look at the gelatin package.
2. Wipe the curd. 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 curd, 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. You can use dried pears, with them is also very tasty.
5. Gelatin melt. In the process of stirring, so that the grains dispersed faster, and the mass does not overheat.
6. Combine gelatin with cottage cheese, beat well.
7. Cover the pears, stir.
8. Arrange the curd mass in molds, put in the refrigerator. The dessert should be completely frozen, it will take at least three hours.
9. Turn the tins with blancmange on flat plates. Decorate the treat with grated chocolate or mint leaf.
French yolk dessert or baked cream
This is one of the most delicious and unusual French desserts. For its preparation, it is desirable to use the freshest yolks from village eggs. Additionally, you need high-quality fat cream.
Ingredients
• 350 g 33% cream;
• 5 g almond petals;
• 6 raw yolks;
• 20 g of butter (creamy 72%);
• 50 ml of water;
• 80 grams of sugar.
Method of preparation
1. To the raw yolks add two tablespoons of granulated sugar, beat until frothy. Set aside for now.
2. Mix the remaining sugar with water in a skillet, 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 fat and chilled, it will be simple and easy to do.
4. Return the mixer to the yolks, continuing to beat, introduce the cooked caramel from sugar and butter. Thanks to the addition of fat, it does not freeze quickly and perfectly combines with other ingredients.
5. Remove the mixer, add whipped cream to the yolks, mix gently.
6. Spread the cream into heat-resistant molds, filling 2/3 of the volume. But do not rush to put on a baking sheet. You need to pour water into it, only then place the next dessert. That is, baking will be carried out in a water bath.
7. Put in the oven. At 180, the French dessert is baked for about 20 minutes. It is better to navigate the beautiful color and flavor.
8. Serve the dessert in the same molds, sprinkled with almond petals.
French dessert “Grilyazh” of nuts
Many people are familiar with candies of Griliazh, but few 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. Take a few of any species in any proportion, adhering to the right amount.
Ingredients
• 1 tbsp. nut mix;
• 1.5 glasses of white sugar;
• 70 grams of water;
• 1 tsp. lemon juice.
Method of preparation
1. Pour the nuts into the pan and dry. You can use the oven or microwave, but do not fry much, only lightly.
2. Cool the nuts and chop with a knife. It is impossible to use a blender or a meat grinder for this purpose, there should be no dust, small pieces should not be made, they should be noticeable in the total mass.
3. Cooking caramel. To do this, pour granulated sugar into a saucepan or pan (to someone as convenient), pour out water and melt it.
4. At first the grains will dissolve, then the syrup will begin to turn yellow and dark. As soon as the color becomes amber, pour in lemon juice.
5. Quickly stir the caramel and pour the prepared nuts into it. Cook over low heat for a minute.
6. Now you need to pour the roast. Previously, for this used parchment. Now you can take a silicone mat. Even better shape. For candy, you can pour the caramel with nuts immediately into small molds.
7. Wait until it freezes, this is not more than 30 minutes, if necessary, cut the dessert into pieces. Store in a dry place.
French mousse dessert (chocolate)
Mousses were invented by the French, they have a lot of different recipes, but chocolate dessert is especially popular. Here is the classic version.
Ingredients
• 250 ml of cream;
• 1 yolk;
• 1 egg;
• 0.5 tsp. gelatin;
• 100 grams of chocolate;
• 20 grams of sugar.
Method of preparation
1. Combine gelatin and 2 tbsp. l water, let it swell well.
2. Melt the chocolate in a water bath. It is possible to use a microwave oven for this purpose, but in this case it is necessary to follow closely and not to overheat. 3. Beat the cream in the foam.
4. Beat one yolk and one whole egg with sugar, put in a water bath and warm to 57 degrees. Then remove from heat, slightly beat with a mixer, literally 30 seconds.
5. Melt gelatin, combine with whipped cream, add yolk cream, then melted chocolate. All well whip.
6. Transfer the chocolate mousse to the vases, put in the fridge for two hours. Before serving, you can decorate with chocolate chips or cocoa powder.
Classic French dessert or profiteroles
Who has never tried profiteroles? He lost a lot. Here is the recipe for a classic French dessert with whipped cream.
Ingredients
• 250 ml of water;
• 120 g of oil;
• 120 g of flour;
• 4 eggs.
Cream:
• 400 ml of cream;
• 5 Art. l powder;
• 1 g vanilla.
Method of preparation
1. Boil water, throw a pinch of salt and oil, dissolve.
2. Fill the flour, stir until the mass begins to move away from the walls. It should make a smooth and smooth dough. Cool it a bit, to about 65 degrees.
3. Enter the eggs. This is a very important and important point. You can not break immediately and even more so pour it all at once. Add a little bit, each time carefully stir.
4. It will turn out smooth and flowing dough, which we immediately shift into a bag, cut off the tip and squeeze onto the laid pan. We make round balls, resembling a walnut in appearance and size. Be sure to leave a place between them, as profitrolls greatly increase in size.
5. Put in the oven at 230 degrees, after 5 minutes, reduce to 170. Bake profiteroles for 25 minutes. Cooling down.
6. Prepare the usual butter cream. But if you want you can add chocolate or other fillers. Whip cream into foam, add vanillin with powder.
7. Shift cream into a pastry syringe, fill baked profiteroles.
French macaroni dessert
Macarons, macaroons, macaroons - all these names have one meaning. French dessert is a small round cake made of almond flour with amazing taste. Who ever tried it will never forget. Ingredients
• 165 g almond flour;
• 165 g of powdered sugar;
• 115 g of proteins;
• 150 g sugar.
For a layer of 100 g of chocolate and the same amount of heavy cream.
Method of preparation
1. Sift the flour with powdered sugar through a sieve twice. The result should be exactly 330 grams. In this recipe, it is important to keep proportions exactly.
2. Separate proteins and whip with sugar into a dense foam. Optionally, add a couple of drops of helium dyes.
3. Combine meringue with almond flour and powder. Stir very carefully so as not to precipitate whipped foam.
4. Transfer the dough into a bag, deposit on a sheet of circles of 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 for 14 minutes, cool.
7. Prepare a layer. Here is a classic ganache. Combine cream with chocolate and melt. Optionally, you can add a spoonful of brandy.
8. We glue halves of baked cakes and macaroons are ready!
French desserts - tips and tricks
• Cream for dessert before churning should 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 even a drop of fat or yolk gets into the whites, it will not work out to beat them into a strong and elastic mass. It is very important to pay attention to the cleanliness of the dishes, beaters, do not use the mixer immediately after the fat creams, wash them in hot water and wipe dry.
