It's hard to imagine life without sweets, the best of which are given to us by confectioners. Some recipes for their manufacture date back thousands of years, but continue to amaze with the novelty of nuances and freshness of impressions.

1. The first confectioners did not use sugar, since they did not yet know how to make it. But they actively used natural ingredients - dates and honey were the basis of sweets in Ancient Egypt, magic, nuts and honey were especially popular among the Romans, the Arabs preferred figs and almonds, and the Slavs preferred honey and molasses.

2. Chocolate in the 16th century became a popular delicacy, first in high society, and then quickly spread to other segments of the population. But for a long time, people believed that it had witchcraft powers, perhaps even evil ones, and then there were those who refused to even touch this devilish drink.

3. German scientists studied the relationship between character and filling preferences. It turned out that creative people love coconut filling, while romantics love strawberry filling. Shy people will prefer chocolate with nut filling, while decisive people, on the contrary, will choose cherry.

4. In the 19th century, Russia did not yet have its own candy factories, and then the creations of confectioners had to be ordered abroad. As a result, only the richest people could afford to decorate their party with a sweet delicacy created especially for the occasion.

5. In 1663, Jean Neuaus's recipe appeared, which over time became one of the most popular in Germany and Switzerland. He proposed making the filling for sweets from a mixture of sugar and roasted nuts and called this miracle praline.

6. At one of the many culinary shows, the confectioners from Master Food took first place, having built a box of chocolates 2.5 m long, 1.5 m wide and weighing 800 kg.

7. The largest candy in the world was created by confectioners from the Gummi Bear Factory. To cast a bear, 1.68 m tall, they needed a mold weighing 4 tons. The candy itself “pulled out” 633 kg.

8. When in 1995, astronauts asked for candy to be sent to the Mir station, scientists conducted serious research in search of the safest culinary delights. The winner was the lollipop, which was sent into orbit. So “round joy” became the only candy that has been in space.

9. The Finns turned out to be great originals. They are ready to snack even on beer with candy, and therefore products with a salty taste, with sour and even “petroleum” fillings are popular in the country.

10. Do you still remember the taste of Soviet “bird's milk”? Do you know what it’s made from, as well as marmalade, soufflé, marshmallows, etc. did you do? The main gelling component was agar-agar. This South Asian substance completely replaces gelatin. It is made from sea brown and red algae after special processing. The result is an amazing substance that dissolves when heated strongly and turns into a gel at a temperature of 30-40C. By the way, it is widely used in microbiology to create nutrient media.

Citrus. Most desserts cannot be prepared without citrus zest and juice. It is important to choose fruits that are not treated with chemicals, since harmful substances are concentrated in the peel of citrus fruits. To flavor confectionery products, the colored part of the zest is used (yellow for lemon, orange for orange and green for lime). Using a potato peeling knife, remove a thin layer of zest from the fruit. The white skin, which gives the confectionery a bitter taste, is removed.

Butter. Butter is churned from cream and contains approximately 80% fat. Thanks to its excellent taste and delicate consistency, the oil is indispensable for making creams and baking. Important note: only fresh oil is used in cooking. Butter can be stored in the refrigerator for 2 weeks and in the freezer for 3 months.

Cocoa. Cocoa powder consists of pure chocolate and a small amount of cocoa butter (8% to 20%). Bitter cocoa powder is usually used to prepare confectionery products.

Chestnuts. Chestnuts are valued in confectionery for their sweet taste and mealiness. Chestnuts are boiled, shelled and peeled and ground into puree. Boiled chestnuts can be stored in a hermetically sealed glass container for 1 week, in the refrigerator (in plastic containers with ventilation holes) for 1 month, in the freezer for 6 months. Chestnut puree is stored in a hermetically sealed container in the freezer for 6-8 months.

Chocolate. The Latin name for chocolate (Theobroma cacao) translates as “food of the gods.” Chocolate is made from cocoa beans and cocoa butter. High-quality chocolate must contain at least 35% cocoa butter. In confectionery, bitter, milk and white chocolate is used, made without the addition of cocoa, but with a high content of cocoa butter. Specialized stores sell chocolate for frosting cakes, which, due to the increased content of cocoa butter (up to 50%), melts easily and quickly. Chocolate should be stored in a dry, well-ventilated area at a temperature of 16 °C.

Flour. For baking, flour from soft varieties of wheat is usually used, which is lighter and has a high starch content. Flour should be stored in a sealed container in a cool, dry place.

Potato starch. Potato starch looks like a white powder. It is used to thicken sauces and puddings. When adding starch to the dough, it is first mixed with flour.

Cheeses. Cheeses such as ricotta, mascarpone, English cream cheese (better known as Philadelphia), French fromage frais, German quark, are famous for their delicate aroma and therefore are widely used in culinary matters. Cheeses go well with fruits and are one of the main ingredients in all kinds of sweets. Cheeses are stored in the refrigerator for 2 to 7 days.

Fruits. Fresh ripe fruits are selected to prepare desserts. Peeled and sliced ​​apples, pears and bananas are sprinkled with lemon juice to prevent the fruits from turning black. Apricots and peaches are doused with boiling water to make it easier to peel the fruit. The berries are washed in ice water and then dried on a kitchen towel.

Dried fruits. One of the main ingredients in confectionery. Good quality dried fruits should be soft and have a bright, rich color. Raisins that are too dry are soaked in hot water for 15-20 minutes and then dried on a kitchen towel.

Gelatin. On sale you can find gelatin in plates and granules. Typically, 7 g of gelatin is taken per 1/2 liter of liquid. Creamy mixtures require more gelatin. Before use, gelatin is soaked in cold water, and then either dissolved in a water bath, or added to hot cream and stirred until the gelatin dissolves. It is important to know that fresh pineapple contains enzymes that inhibit the gelling properties of gelatin.

Glucose. Grape sugar, which is found in honey and fruits. Glucose is usually sold in the form of syrup.

Milk. Cow's milk is mainly used in confectionery. Desserts are prepared only from fresh milk (watch the expiration date of the milk). To prepare some confectionery products, powdered and condensed milk is also required. Fresh milk is stored in the refrigerator for 4-5 days.

Yeast

Brewer's yeast (natural yeast) is added to thick, heavy dough when kneading. Yeast ferments the sugary substances contained in flour, decomposing them into carbon dioxide and alcohol. The carbon dioxide bubbles lift and loosen the dough. The ideal fermentation temperature is 30 °C. You can find fresh (in cubes) and dry brewer's yeast on sale. Fresh yeast should be stored in the refrigerator.

Chemical yeast, which contains baking soda and an oxidizing agent (usually cream of tartar), is usually used as a leavening agent for biscuit, shortbread dough, pancakes and pancakes. These substances become active when reacting with water. Chemical yeast should be added to the finished dough as it works within 10 minutes.

Corn starch. White starch, made from corn kernels, is used in cooking to thicken creams and puddings.

Honey. Different types of honey differ in color and smell. It is believed that the lighter the honey, the more aromatic it is. Adding honey not only gives desserts a special taste, but also allows you to keep the confectionery fresh longer.

Nuts. Almonds, hazelnuts, walnuts, peanuts, pistachios, and pine nuts are widely used to make confectionery products. Nuts must be fresh, as rancid nuts will ruin the taste of any dessert. Nuts in shells can be stored for 2-3 months in a cool, dry place, and without shells - in hermetically sealed jars. Nuts can also be stored for 3 to 6 months in the refrigerator and 1 year in the freezer.

Coconuts. To test the freshness of a coconut, shake it: fresh nuts contain coconut milk. Grated coconut meat is used to make cakes and puddings and also as a topping. Once opened, coconut can be stored in the refrigerator for 1 week and in the freezer for 9 months.

Nut and olive oil. In some areas of Italy, olive oil is used to make traditional sweets such as castanaccio (chestnut flour cakes). For baking, it is better to choose high quality refined olive oil. Peanut oil is ideal for frying: it has no odor and does not foam when heated. For greasing pudding molds and making nut cookies, it is best to use light and flavorful almond butter.

Cream. Only fresh cream is used to prepare confectionery products. The cream can be stored in the refrigerator for 3-4 days or in the freezer for 3 months. However, once stored in the freezer, the cakes are not suitable for whipping.

Spices. We have listed here the spices that are most often found in recipes:

Cinnamon (pieces of cinnamon tree or cassia bark). In cooking, it is most often used in ground form.

Cardamom. The seeds of this plant of the ginger family are used as a spice. Cardamom is commonly added to fruit desserts.

Cloves (dried flower buds of an equatorial plant). The flavor of cloves (as well as cinnamon) pairs especially well with the flavor of apples.

Juniper. The crushed cones of this coniferous plant of the cypress family give a special taste and aroma to spiced bread.

Nutmeg and mace are the seed and dried buds of the nutmeg tree.

Vanilla is the fruit of a plant of the orchid family. Since vanilla pods are very expensive, vanilla essence or vanillin, a synthetically produced vanilla, is mostly used in cooking. However, vanillin does not have such a subtle and rich aroma as natural vanilla.

Ginger. The rhizome of this tropical plant is used in cooking as a spice. Candied ginger and ground ginger are most often used to prepare desserts.

Eggs. Only very fresh eggs are suitable for making desserts, so it is recommended to use them within 3 weeks from the date of purchase. In order to check the egg for freshness, it is lowered into water: a very fresh egg remains at the bottom; an egg that is 2-3 weeks old floats vertically; rotten egg - remains on the surface of the water. Store whole eggs in the refrigerator; yolks with the addition of a small amount of water - in a hermetically sealed container in the refrigerator; Proteins stay fresh for 2 weeks in a sealed container in the refrigerator and for several months in the freezer. Thawed whites whip just as well as fresh ones.

Yogurt. Fermented milk product. In Italy it is made from cow's milk. Fattier and thicker Greek yogurt is made from sheep's milk. Yogurt combined with yeast is often used as a starter for dough.

Sugar. A sweet substance extracted from beets or sugar cane.

I don’t like to go to visit empty-handed, and it’s not in my rules to receive guests with an empty refrigerator. Unfortunately, the range of sweets in our stores is not large enough, but sometimes the soul wants something very unusual and tasty. At one of these moments, I decided to try my hand at confectionery.

Since birth, I helped my mother with baking, she is also a big lover of sweets, and I gradually memorized all the step-by-step actions and techniques. Although no one from my family is engaged in professional confectionery.

It is difficult to imagine a holiday without a cake, because it is not just a confectionery product, but the main decoration of the event. And congratulating your loved ones by making them a cake with your own hands, adding such an important ingredient as love, will be the best gift.

The history of the origin of confectionery art

The word "confectioner" comes from the Italian verb "candiere", which means "to cook in sugar." Only the coincidence with this verb of the Latin word “conditor” - a master who prepares food, who knows how to give it taste - as the Romans called cooks, explains the fact that in Europe in the 18th century they mistakenly began to call sweet makers not candirs, but confectioners, or confectioners, for by this time each nation had long been calling cooks not by a borrowed foreign name, but by their own national name: Russians - cook (the person who cooks, cooks), the Germans - koch (the one with whom everything is boiled, boils), the French - culinary specialist, or chef de cuisin (head of the kitchen, master of the kitchen), Italians - cuocco (boil, fry something on the fire).

The art of confectionery itself arose and received its greatest development in Italy, in Venice, only with the advent of sugar at the end of the 15th and beginning of the 16th centuries. Until then, sweets in Europe were bought from the Arabs, the most ancient confectioners in the world, who knew sugar since 850. It is no coincidence that in the East, in Arab countries and Iran, the most diverse sweets in the world are still created. While in Europe the confectionery business was developing in the direction of cakes and cookies, the Arabs were the first to notice that boiling or melting sugar - canding - opens up wide opportunities for preparing a variety of sweet, dessert, confectionery products and dishes. The first products that began to be boiled in sugar were the juices of berries and fruits and the berries and fruits themselves. For some peoples, they are ground and turned into puree, for others they are only crushed, for others they are whole. This is how syrups, marmalades, jams, figs, jams, marmalades, Russian jams, Ukrainian dry jams and Transcaucasian candied fruits appeared.

From time immemorial, a pastry chef and a cook were different professions that sometimes required different qualities and talents. So, for example, in Italy and France, people who knew how to draw well were accepted as confectioners, and during the training process they were taught a course in the history of architecture and art history, taught drawing, ornamentation, sketching, modeling - subjects that seemed far from the kitchen craft. While the cooks studied zoology, botany, animal anatomy and thus stood closer to the students of natural biology faculties.

My achievements in confectionery

Here are some handmade cakes.

Figure 1 - Cherry pie

Figure 2 - Cake With Love, first time using buttercream

Figure 3 - Sponge cake with protein cream

Figure 4 - Fruit sponge cake using protein cream

Figure 5 - Orange soufflé cake with chocolate icing

I really like cooking, it’s such a magical process of creating something delicious.

I usually come up with cake recipes myself, with the exception of the sponge cake and cream recipe, since at these points deviating from the given criteria threatens failure.

My cakes, of course, are far from ideal and any established rules of confectioners. But this is an activity for the soul. Cooking for family and friends is an even more responsible task than serving a cake to a stranger.

The smiles of my loved ones are the greatest reward for my work. This inspires me to try new recipes, come up with my own cakes and give free rein to my imagination when decorating.

For knowledge and entertainment, we have prepared for you 9 interesting facts about the art of confectionery, which will definitely inspire you to new delicious achievements!

No. 1. Thank you Egyptians

It turns out that confectionery products were first imported into Europe during the Muslim invasion back in the 7th century - before that, unspoiled Europeans delighted themselves only with fruit, fresh or dry. The idea of ​​sweet treats immediately captured the minds of the culinary maestro, and they began to create tirelessly. The first, after all, were and remain the Egyptians, who prepared delicious desserts from a mixture of honey, fruits, spices, various seeds and grains.

No. 2. Si, Senor Candiere!

Did you know that if history had turned out a little differently, the word “confectioner” could have sounded completely different, for example, “cucumber maker” or “marshmeller”? The word "confectioner" comes from the Italian verb "candiere", which means "to cook in sugar". It was from this, from our irreplaceable sugar, that the confectionery business began in Europe, or more precisely in Italian Venice, where it received the most rapid development by the end of the 15th - beginning of the 16th centuries.

The main rule of confectionery art is maintaining proportions. Only those who have devoted one or two years to practice can afford such a luxury as measuring “by eye”. In confectionery, you need to carefully monitor cooking temperatures and follow recipes exactly. One small inaccuracy - and goodbye, reputation! That is why the pastry direction is considered the most difficult in cooking and is an order of magnitude ahead of gastronomic skills, where imagination and improvisation often become synonymous with professional victories.

No. 4. You're not French!

Years have passed and now it’s out of the blue! After everything we have experienced and baked, it turns out that the croissant was invented not in France, but in Austria! There is even a legend in confectionery chronicles according to which, in 1683, Viennese baker Peter Wendler prepared the first croissant in honor of the failure of the Turkish siege of Vienna. One day, the bakers of the confectionery, working at night and preparing fresh buns for the townspeople in the morning, heard a suspicious noise from hoes and picks. They realized that the city was being attacked - the Turks were digging under its walls. Having warned the soldiers about this in time, they thwarted the plan of the Ottoman army and saved Vienna. This is the first real story of rejoicing and the victory of confectionery art over bloodthirsty conquerors!

No. 5. At least one more piece

Have you imagined yourself at least once as a taster, for example, a judge of an international competition, where you need to taste the products of the competitors for several days? They may be tasteless, overly spicy, special and simply unbearable - but the task remains the same. You must understand the textures, flavor combinations of at least 30 desserts a day and give your strict verdict. During this difficult period, the maestros try to eat the bare minimum outside the competition arena, and also never finish a single dessert, even if it is fabulously divine!

No. 6. Willy Wonka's Suspicious River

Did you know that the delicious chocolate river in the movie Charlie and the Chocolate Factory was actually made of chocolate and consisted of over 500 liters of water mixed with cream and chocolate! The creators of the sweet miracle admitted that the freshness of the reservoir did not last long and did not cause any appetite afterward.

No. 7. Don't cook my favorite pasta

Our favorite macaroons, in their final role as we know them, were invented by the famous French patisserie Laduree, which still exists today, famous for the same macarons and continues to open its luxurious sweet salons throughout Europe. Plain macaroons, without colors or fillings, became famous thanks to the sister nuns who baked them to survive the French Revolution of the late 18th century.

At the turn of the 1900s, the successful entrepreneur and Laduree master, Pierre Desfontaines, remembered pasta. He decided to combine the macaron halves with ganache (a flavored cream based on fresh cream, chocolate and butter). Having avoided the sad fate of ordinary macaroons, macaron has become a pleasure product, with a thin crispy crust, soft almond meringue and velvety filling.

No. 8. Cronuts exist

In 2013, American pastry chef Dominique Ansel made a new confectionery breakthrough and invented a cross between a croissant and a donut (donuts), which received the awesome name of cronuts! For some time, a real “Cronuts epidemic” reigned in New York - incredible queues of many kilometers lined up at Ansel’s confectionery shops!

No. 9. Favorite dessert of the Cote d'Azur

Did you know that the most popular and colorful dessert in Saint-Tropez, one of the most famous towns on the French Riviera, is Tarte Tropezien, a nutritious treat based on sugar brioche, cut in half, filled with custard and whipped cream. A treat for real sweet tooths appeared in Saint-Tropez in the 50s, when the Polish emigrant pastry chef Alexander Mika offered a dessert based on his grandmother’s recipe in his own pastry shop.

Popularity came 5 years later during the filming of the film “Et Dieu” by Roger Vadim. Alexander prepared catering for the actors and the dessert captivated their hearts and stomachs forever. Brigitte Bardot was also delighted, and gave the dessert the name “Tarte Tropezien.”

To be continued…

Modern confectionery art was formed thanks to centuries of experiments by amateurs and professionals, dreamers and innovators who poured their souls into sweet creations. And although our main goal is to select the optimal culinary school for you and organize admission, today we are pursuing an educational mission. How? We expand your horizons by telling you about incredible facts related to the art of confectionery. After reading, you will definitely be inspired to prepare a dessert with a twist.

It all started in Egypt

Did you know that the first masters of confectionery art appeared not in France, but in Egypt? Until the 7th century, European sweet tooths were content with fruits in various forms, eating them fresh and dried. But the Egyptians actively experimented and pampered themselves with delicious desserts made from honey, spices, seeds, grains and sweet fruits. The Muslim invasion in the 7th century allowed the delicacies to migrate to Europe, where a confectionery frenzy literally began.

Italian origin

However, for several centuries the Arabs maintained a “monopoly” on sweets. The fact is that they knew and used sugar since 850, and Europeans put it into circulation only at the end of the 15th century. It was from this time that active development began, the center of which was Venice. The word “confectioner” itself comes from the Italian verb “candiere,” which meant “to cook in sugar.” By that time, the Latin word “confectioner”, i.e. cook, was in use. As a result of accidental confusion, in the 18th century Europeans began to call everyone who knew how to prepare sweets “confectioners.”

The secret past of pasta

A few years ago, the traditional French dessert macaron took the whole world by storm. A delicious sweet made from protein, sugar and ground almonds that literally melts in your mouth and captivates with its variety of flavors. And while everything is clear about the public’s love for pasta, his past is vague. The Larousse Gastronomic Encyclopedia traces the origins of this dessert to Venice and the Renaissance. Many believe that pasta was first prepared in France in Cormery several centuries earlier. The third version says that the delicacy was brought from Italy after 1560.

We don't have a time machine to solve this mystery, but we do know that you can learn how to cook the perfect pasta at a culinary and pastry school. For details about programs and tuition fees, contact STUDIES&CAREERS consultants in any of the convenient ways.

Exact science

From the first classes, students of confectionery schools understand that the “sweet business” is an exact science where proportions, temperature and cooking time cannot be neglected. Following the recipe is the success of any dessert. Thus, the pastry direction is recognized as one of the most difficult in cooking.

Chocolate River

We are sure that you have watched the colorful film “Charlie and the Chocolate Factory”. Remember the huge river that flowed through the kingdom of the main character? Yes, yes, we are talking about an endless stream of chocolate. Let's reveal a secret, this river was “made” from real chocolate with the addition of 500 liters of water and cream.

Polish dessert in France

In the wonderful 50s, a Polish pastry chef, Alexander Mika, worked in Saint-Tropez and owned a pastry shop. One fine day he put on the counter a dessert made according to the recipe of his beloved grandmother. The treat was a sugar brioche cut into two pieces, filled with custard and whipped cream. 5 years later, Roger Vadim and his team came to the French Riviera to film the film “And God Created Woman.” By a lucky coincidence, it was Alexander who was in charge of catering, treating the actors with delicious delicacies. The main performer of the film, Brigitte Bardot, was amazed by the Polish dessert and gave it the name “La Tarte Tropezienne”, i.e. Tarte Tropezien.

For details on where you can learn to become a pastry chef, check with the STUDIES&CAREERS specialists.