French cuisine – recipes with photos

Meringues

Or baked whipped cream. They turn out tender and airy.

Blancmange

Essentially, it is a sweet milk jelly.

Blancmange delicacy recipe

All lovers of jelly and dairy desserts will love this delicacy.

The highlight of the dessert is the bright taste of almonds in a delicate milk jelly.

Compound:

• powdered sugar – 85 g;
• milk – 0.4 l;
• gelatin – 8 g;
• almonds – 120 g.

Cooking steps:

1. The gelatin is left to swell in slightly warmed water.
2. Boil almonds in boiling water for 3 minutes. Immediately immerse it in cold water and peel off the skin.
3. Almonds, well peeled, are ground into fine flour in a blender.
4. Boil milk with powder and almond flour for half a minute, remove. Leave for 10 minutes.
5. Strain the mixture through a thick sieve and add gelatin. Dissolve the crystals.
6. Leave to harden in the molds in the refrigerator.
7. Decorate at your own discretion.

The chilled, melting dessert is a delicious alternative to ice cream and regular gummy treats.

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French desserts can be prepared at home. All of them are simple and created from natural traditional products.

Mousse

It is prepared using a flavor base - berry or fruit juice, wine, chocolate or coffee, a thickener - gelatin, agar-agar, etc. - and a sweetener, which can be sugar, honey or molasses. This dessert was very popular at royal feasts.

Meringue (meringue) | Meringue

Be sure to try this airy and incredibly delicate French dessert. The classic is whites whipped with sugar, baked in the form of small cakes with a recognizable shape. In France, it is worth trying sweets based on it. The lemon meringue pie is especially good - difficult to prepare, magical in taste. And also île flottante - a dessert made from meringue buried in sweet custard. By the way, this is one of the favorite desserts of the French themselves.

As a gift to your loved ones from France, you can bring a box of meringues, which will be easy to buy in a supermarket or pastry shop. Take it in your hand luggage to prevent the fluffy dessert from crumbling.

Canele

To prepare this dessert, rum and vanilla are added to the dough. It is topped with crispy caramel.

Eclairs with custard

Fresh eclairs, prepared at home, taste especially bright. Delicate milk-egg cream complements this delicacy.

Ingredients (choux pastry):

• eggs – 4 pcs.;
• salt - a little, on the tip of a knife;
• sugar – 1 tsp;
• milk – 120 ml;
• flour – 140 g;
• water – 120 ml;
• butter (preferably very fatty) – 100 g.

Ingredients (custard cream):

• flour (or any type of starch) – 35 g;
• vanilla – half a pod;
• 33% cream (or natural butter) – 150 g;
• whole milk – 0.5 l;
• yolks – 5 pcs.;
• sugar (fine) – 170 g.

Composition (decoration):

• dark chocolate – about 200 g;
• white chocolate – 100 g.

Cooking steps:

1. Cook the cream: mix 0.5 prepared portions of sugar, vanilla (seeds and halves of the pod), bring to a boil.
2. The milk is infused for half an hour under a thick layer of cling film. This will allow the vanilla aromas to be better absorbed by the liquid.
3. Starch (flour) is poured into a clean container, sugar is added, and mixed.
4. Pour in the yolks. Grind everything with a whisk so that there are no “flakes”.
5. The aromatic milk is boiled again.
6. Pour a third of it into the thickened yolks. Whisk at the same time.
7. The rest of the milk is also introduced.
8. Move the pan with this preparation to medium heat. Warm up the mixture, stirring. The cream becomes denser.
9. Boil the starch cream for a couple of minutes. If it is cooked with flour, it is only heated.
10. The cream is ready. It can be made smoother by passing it through a sieve. At the end they put oil in it.
11. After 4 hours in the cold, you can add whipped cream to the finished cream.
12. To make the dough, milk is combined with water, pieces of butter, salt, and sugar.
13. Bring everything to a strong boil, add flour immediately. Mix quickly.
14. Cook the dough over low heat for another 5 minutes. Don't stop stirring. If a lump of dough comes away from the pan, it is ready.
15. Beat the eggs and pour them into the dough in portions. At the same time they knead. The result is a soft, creamy dough of medium thickness.
16. It is released from a pastry bag onto parchment paper in a heat-resistant form.
17. First bake the molds at 200 degrees for 20 minutes until golden. Then dry for 10 minutes at 150 degrees.
18. When cooled, they are filled with cream.

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The finished baked dough is stable, crispy, completely dry and light. Voids naturally appear inside, which are filled from a pastry bag.

Clafoutis

This pie casserole is made with fruit and a sweet, egg-based pastry.

Creme brulee

That is, a milk dessert covered with crispy caramel.

Profiteroles

Prepared from choux pastry. More often they come with a cream filling, and sometimes they are served unsweetened.

A profitable delicacy among French desserts

The name of this dessert comes from the word le profit (“le pro’fi” - benefit). Profiteroles

They are small buns made of choux pastry, between which a filling is placed, in most cases custard.

Profiteroles trace their history back to the mid-16th century. It was at this time that the recipe for the delicacy was first written down. However, it is assumed that “bargain” buns were invented even earlier. The invention of the delicacy is attributed to an Italian chef who arrived in France with Catherine de Medici.

The French love profiteroles because of their practicality and versatility. The broth is served with a delicacy filled with mushroom or meat. The second course includes profiteroles with salad. It is customary to serve dessert with cream with tea or coffee.

Croquembouche

This is a festive dish based on profiteroles, served at Christmas or at weddings.

Cheer me up! – not French, but favorite

The dessert tiramisu, beloved by many French people, was invented in Italy. The name of the delicacy can be translated as “cheer me up” (literally “pull me up”). When making tiramisu, chicken eggs, savoiardi (a type of cookie), sugar, coffee, and mascarpone cheese are used. At the final stage of preparation, le dessert (“le de’ser” - dessert) is sprinkled with cocoa powder. Options for making tiramisu involve replacing cookies with biscuit, cocoa powder with grated chocolate, and coffee impregnation with alcohol.

The exact time and place of invention of the delicacy is unknown. Some historians claim that the dessert was invented in honor of Duke Cosimo III de' Medici in the 17th century. However, there is no documentary evidence of this version. The official history of tiramisu began in the second half of the twentieth century. In the mid-2000s, an article was published in Baltimore, America, according to which the authorship of the popular dessert was attributed to Carminantonio Iannacone, a resident of Maryland.

Foreign guests often find themselves in an awkward situation when they find themselves at a French table. The saying that one must become deaf and dumb while eating should be forgotten in this case. Eating in absolute silence, especially when visiting, is considered impolite. The served le mets (“le me” - dish) must be praised in every possible way in order to please the hostess. Phrases that will help you:

• Quelle saveur! (“kel sa’ver” – how delicious!).
• C`est si délicieux! (“se si deli’syo” – amazing!).
• C`est magnifique! (“se manifik” – great!).

Macarons

Once you try them, you'll want them again. This cake has a soft part inside and a hard part on top.

Parfait

Or whipped cream mixed with berries.

Coffee-chocolate mousse

1. Preheat the oven to 150ºC. Put a kettle of water to boil. Pour ¾ tbsp into a medium saucepan. cream and add 3 tbsp. Sahara. Boil over low heat, stirring occasionally.
2. Remove from heat, add 40 g chopped chocolate and 0.5 tsp. instant coffee. Let sit for one minute, then stir to dissolve the chocolate and coffee. Beat in 2 yolks and 1 tsp. vanilla extract, beat until mixture is smooth.
3. Distribute the cream among two heart-shaped serving molds. Place the molds on a baking sheet with high sides. Pour hot water into the pan so that it reaches halfway up the molds.
4. Bake for 25 minutes. Remove the pans and leave them to cool on a wire rack. Serve the mousse warm or cold. If desired, decorate with whipped cream and chocolate chips.

Eclairs

They, like profiteroles, are hollow and made from choux pastry, but unlike them, they are filled only with custard, have the shape of an airship and are usually covered with glaze.

It turns out that there are many national desserts in France, not all of which are widely known among Russian housewives. All of these sweets are tender and delicious, often thanks to the soaking, and are not particularly complicated, so you can make them at home.

• Author: lapkamoia0000
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How to make delicious chocolate cake without eggs

How to make chocolate cake in the microwave

Vanilla creme brulee

1. In order to prepare this wonderful dessert, you need to heat the oven to 160ºC. Pour 3.5 tbsp into a metal baking sheet with high sides. hot water from the tap, put it in the oven.
2. 2 tbsp. Place the cream in the microwave for 5 minutes, turned on at half power. Remove from oven, stir in 1.5 tsp. vanilla extract.
3. Meanwhile, in a bowl, beat 5 yolks with 1/3 tbsp. Sahara. Slowly pour in the warm cream, stirring the mixture constantly.
4. Take out a baking tray with water. Place 6 portioned molds in water, fill them with cream (the mixture should reach almost to the top of the molds, so that later it is convenient to burn the surface). Carefully place the pan in the oven and bake for 30 minutes. The center of the finished dessert should jiggle slightly. Remove pans from water, place on wire racks and cool for 30 minutes. Cover and refrigerate until completely chilled, 4 hours or overnight.
5. An hour before serving, heat the burner. Sift 2 tbsp. brown sugar for each dessert to ensure even coverage. Burn with a torch for 2-3 minutes or until the sugar has melted. Immediately place in the refrigerator for 1 hour to crisp up and chill the dessert.
6. To prepare cappuccino-flavored creme brulee, add 4 tsp at the second stage. instant coffee into warm cream.

Note:

• Traditionally, the cream is heated over a fire. But this way you can overheat the cream, so it’s easier to use a microwave oven for this purpose.