France is famous not only for its gourmet dishes from gourmet products, but also wonderful baked goods. There are a great many recipes for bread and pies in France - with various fillings, sweet and simple, or without them at all. For those who are familiar with first-hand French cuisine th, words like quiche, brioche, profiteroles, croissants and onion pie- not empty sounds at all.

In any French city, even a very small one, the bakery is the most important store. The country's unspoken laws dictate that people eat only the freshest bread and bakery products every day. No real food can do without baked goods with a crispy, crispy crust. french breakfast. Some may view the process of kneading dough as a boring task, but this cannot be said about bakers from the land of Cézanne and Maupassant. Creating baked goods for them is a fascinating creativity that brings joy, it is an expression of love for people and their work.

Quiche

The short word means an open pie made from chopped dough. And it would be even more correct to call it Quiche Lauren, that is, a pie from Lorraine. In this province, there has been a tradition of preparing such pies from the products left over after lunch, and therefore the filling of the quiche, in principle, can be anything - mushroom, meat, vegetable, fish, fruit. Many people prefer to cook it with smoked fish, bacon or smoked meat birds.

The difference between quiche and other baked goods is that the filling is filled with a specially prepared mixture of eggs, milk and cheese, and only then it is sent to the oven. The quiche is served hot, garnished with a green salad.

Quiche Laurent with green onions and eggs

Ingredients: flour 200 g, salted butter 100 g
egg 1 piece, ice water 2-3 tbsp. l.

For filling: green onions 300-400 g, eggs 4 pcs.
Salt, pepper to taste, butter 50 g

Preparation: Replace the dough with flour, chopped into fine crumbs butter, eggs and ice water. Roll out, place in a mold, cool for 20-30 minutes. Pour a load into the mold (cover the dough in the mold with food paper and add any large legumes, such as beans) and bake for 15 minutes at 200C. Remove the pan from the oven, remove the weight.

Chop the onion and fry in butter until soft (1-2 minutes). Remove the pan from the heat. Add to onion raw eggs, salt, mix, pour into the mold.
Bake the pie in the oven at 200-220°C until done (15~20 minutes).

Profiteroles

And this name can be translated from French as “profitable”, “useful”. Aspiring to ideal figure and ladies on diets are unlikely to find benefit in profiteroles, but gourmets and seekers Have a good mood- quite.

Previously, this was what they called a small monetary reward in France. Now for the whole world profiteroles are small products made from choux pastry round shape. They usually do not exceed four centimeters in diameter.

Fillings for profiteroles are made from mushrooms, meat, and custard. As dessert they are served with various sweet sauces. In addition, they can complement various soups or to the broth.

Profiteroles with cream cheese and salmon

Ingredients: For profiteroles: 150 g butter,
200 ml water, 1/4 tsp. salt, 4 eggs, 120 g flour

For filling: 200 g lightly salted or smoked salmon
200 g cream cheese, 4-5 sprigs of dill

Preparation: Place oil and salt in a saucepan. Add water. Place on the fire and keep until the butter melts. Remove from heat and stir in flour. Return to the burner and keep on heat, stirring constantly, until the dough becomes homogeneous and begins to pull away from the sides of the pan. Remove from the stove. Add eggs to the dough one at a time, mixing thoroughly after each.

Transfer the dough into a pastry bag and place small buns on a parchment-lined baking sheet. If you don't have a syringe, you can put the dough on a baking sheet using a spoon. Place the baking sheet in an oven preheated to 200 degrees and bake the profiteroles until golden crust, about 20 minutes. Remove from the oven and cool at room temperature.

Let's prepare the filling. Cut the fish into small pieces. Mash the cheese with a fork with finely chopped dill. Add fish and mix. Cut off the top of each bun and fill it with filling. Decorate canned corn, red pepper, it will turn out bright and beautiful. Cover with cut tops and serve.

Briochi

Brioche dough is traditionally kneaded with brewer's yeast and butter. To form the dough into brioche, it is divided into small pieces, formed into balls and then pressed together in groups of four or six.

The French pastry chef Brioche once noticed that butter dough placed in a cold place then rises very quickly in volume if it is squeezed into a narrow baking dish and placed in the oven. And the famous artist and brioche fan Edouard Manet immortalized the brioche on his canvases.

Orange brioche

Ingredients: 450 g flour premium With high content gluten (“bread”) + for kneading
2 packets of instant dry yeast (7 g each)
1 tsp. salt, 2 tbsp. l. fine sugar
zest of 1 orange, 125 g butter (cut into small pieces)
4 tbsp. l. milk, 4 eggs
sunflower oil for lubrication
12 small squares dark chocolate
beaten egg for brushing

Preparation: Sift the flour into a large bowl and stir in the yeast, salt, sugar and orange zest. Cut the butter into pieces and place in a saucepan with milk. Heat over low heat until the butter completely melts. Beat the eggs, then add the melted butter and milk. The oil mixture should be warm, but not boiling. Pour the egg-milk mixture into the dry ingredients. Beat or knead with a spoon until smooth, then knead into a soft dough with your hands.

On a floured board, knead the dough until elastic (5 minutes). Transfer to a large oiled bowl; cover cling film and place in a warm place for 1-2 hours until doubled in volume. Knead the dough and knead it.

Remove from bowl and divide in half. Return one half to the bowl, cover with film and place in a cool place. Knead the working half of the dough for a minute and divide into 6 parts. Cut a small piece from each part.

Forming and baking brioche

Put silicone mold for brioche on a baking sheet. Flatten one piece of dough into a circle and place a piece of chocolate in the center. Roll the dough around the chocolate, pinching the open ends inward, to form a ball. Place seam side down in pan and shape the remaining 5 large pieces of dough in the same way. Using your finger or the handle of a wooden spoon, make a hole in the center of the dough circles. Roll small pieces of dough into balls.

Place the dough balls in the center of the circles in the pan, pressing them down lightly. Cover with oiled cling film and place in a warm place - the dough will fluff up and double in size. Remove the cling film and brush the top of the brioche with egg.
Preheat the oven to 220°C, bake for 15 minutes, until golden brown. Turn the brioche out onto a wire rack to cool. Wash the pan, shape the remaining dough into pieces, let rise and bake the second batch of brioche.

Croissants

Small confectionery products made in the shape of a crescent and baked from puff pastry or yeast dough with the addition of oil the whole world is now with light hand The French call them croissants. This is even more than just baked goods - it is a national symbol.

One thing is connected with the origin of the croissant interesting story. They say that the French borrowed this recipe from the Austrians, it is no coincidence that croissants are also called Viennese pastries. And the legend says that the creator of the croissant is a certain baker who lived in Vienna in the 17th century. During the siege of the city by the Turks in 1683, the baker accidentally heard the enemies trying to dig a tunnel and get into the city. The baker was not taken aback and ran to wake up the townspeople and the guards. The attempt to capture Vienna was successfully stopped, and the baker was asked what reward he would like to receive for his vigilance. And he chose for himself the exclusive right to produce bagels in the shape of a crescent (a symbol of Islam) - in memory of the significant event.

French croissants

Ingredients: dry yeast - 10 g, milk - 50 ml,
flour - 550 g, butter - 35 g, starch - 50 g,
water - 150 ml, for greasing the dough 325 g butter,
egg yolk for the same purpose, and 7 tsp. Sahara.

First of all, the flour is sifted and mixed with baking powder, then a little salt is added, yeast, sugar and the mixture is mixed well. Then milk is poured in a small stream, and softened butter and water are added to the dough. After kneading the dough, cover it with cling film and allow time to rise to double in size. When the dough has risen, press it slightly and put it in the refrigerator for 1.5 hours.

We take out the dough again and, placing it on the table, sprinkle flour on top. Then we divide the dough into three equal parts, first in our minds, and then in practice. Lubricate two of these parts with butter, and leave one as is. Then we begin to tuck one part under the other, as a result you should get something like a book. They begin tucking from the non-greased part. When the dough has been turned, it is again placed in the refrigerator for one hour to harden.

After an hour, the dough is taken out again and the whole process is repeated, then the dough is put back in the refrigerator for half an hour. This procedure is performed at least three times.

After the dough is completely ready, it is rolled out on the table to a thin layer, a circle is made from this layer and divided into 8 equal parts, each of them is rolled into a croissant. The croissants are left for some time to make them more fluffy. Then they are greased with egg yolk and placed on a baking sheet previously coated with butter. Croissants are placed in the oven when the temperature reaches 220 degrees and cooked until they are covered with a golden brown crust.

Macaroni

French almond cake macaroni (fr. macaron) - the most delicate and very exquisite delicacy in the form of two thin meringue cookies and a layer of filling made of chocolate, ganache or buttercream.

History says that macaroni, despite its incredible popularity among the French, was first created around 1533 in Italy by the chef of Catherine de Medici, who was reputed to have a great sweet tooth. Later, after becoming a wife French king, she took her little “Italian” weakness to France.

Regardless of who first invented these cookies, they began to spread in France towards the end of the 18th century thanks to two Benedictine nuns who baked and sold them solely for the purpose of earning their own food. Taking advantage of the growing demand for macaroni, Parisian street vendors began to sell them en masse, following the nuns.

Macarons acquired their modern appearance only at the beginning of the 20th century, when Pierre Defontaine, the grandson of the founder of the famous Ladurée confectionery, was visited by a culinary muse, and he combined two cookies into one using ganache cream. The cookies were transformed into a cake called ‘le macaron parisien’ (Parisian macaroni). This delicacy immediately became a “bestseller” of the Ladurée confectionery chain.

Sweet and sour Macaroni

Sweet and sour Macaroni is a special treat. They are good served with tea, as a main dessert, or simply as an afternoon snack.

Ingredients: egg whites (5 pieces); about 210 g of powdered sugar;
almonds, ground in a coffee grinder,
You should get about 125 g of almond powder; sugar 35 g;
½ spoon of salt and a whole tablespoon of freshly squeezed lemon juice;
Also, to make the dessert brighter, you need to purchase yellow food coloring (liquid), twenty drops of such coloring will be enough;

For the filling (ganache) you need to prepare: egg yolks - a couple,
starch – 40 g, butter – 30 g, lemon – steam, granulated sugar– 40 g.
Mix sugar and almond powder. Sift the dry mass.

Beat the whites vigorously into an airy foam, slowly adding salt and lemon juice, then gradually adding granulated sugar to make a homogeneous elastic mass. Add food coloring drop by drop. Then pour the dry powder mixture into the liquid mass. Gently mix everything together until smooth.

Pour the resulting mixture into a pastry bag, using a round nozzle, squeeze out the viscous mixture in small circles onto a baking sheet lined with two layers of parchment. Leave the baking sheet with the dough circles for forty minutes until a characteristic crust forms, which will protect the cakes from cracks. Crust can be considered the state of the dough when it does not stick to the hand when pressed. pastry. Sometimes it may happen that the crust will take quite a long time to form, then leave the cakes on the baking sheet overnight.

Place the cakes in an oven preheated to 150°. It is better to grease the parchment with oil first. Once after 8 minutes, you can open the oven and turn the baking sheet over so that the cookies bake evenly.

The filling or ganache is prepared as follows:

Starch is diluted in water, about 200 ml + add oil;
put the starch mixture on the fire and bring to a boil, and then cool;
turn the lemons into a zest mass in a blender, combine with sugar and egg yolks, using a mixer, mix everything together with the starch mixture until it turns out thick cream; resulting lemon curd spread on one half of the cake, cover with the other half;
It's ideal to refrigerate the cookies for a few hours!

Another variety French Macaroni– raspberry. To prepare the filling, professionals use “Fraises tagada” candies in the filling recipe. These desserts are the most popular in France, selling 1 billion a year. The candies taste like light marshmallows; the candies are sprinkled with sugar on top. You can bake pasta with coconut, as well as with other fillings.

For brighter colors, purchase different food colorings, it will surprise your guests and family. For the filling you can use any berries from which purees, fruits and creams are obtained. You can add fruit and cream liqueurs, use different types chocolate and coffee. Vanilla, mint, banana, blueberry or exotic Macaroni will definitely become yours signature dish, and you will be known as a creative and original housewife.

French baguette

When foreigners are asked to explain what a French bread is, the famous French baguette immediately comes to mind. 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. Its characteristic feature is a crispy crust on the outside and a 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 look for ways to quickly bake 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.

French baguette in the oven

Ingredients: dry yeast – 10 g; sugar – 2 teaspoons;
salt – 2 teaspoons; warm water – 400 ml; flour – 500 g;
butter – 1 tbsp. spoon

Preparation: How to bake a French baguette?
Pour some warm water into a saucepan, add sugar, yeast and a few tablespoons of flour. Mix everything, cover with a towel and leave for 15 minutes until a white foam forms. Then add the remaining water to the dough, add flour and salt. Add melted butter and knead elastic dough. Remember that the less you knead the dough, the more porous your baguette will be.

Next, we form real French baguettes: long and narrow buns with several oblique parallel cuts. Place them on a baking sheet sprinkled with flour, cover with a towel and leave to rise in a warm place for 30 minutes. Preheat the oven to 200°C and place on the bottom oven Place a container of water to create steam. Bake the baguettes for 10 minutes. Then remove the container and continue baking the bread for another 15 minutes until golden brown. You can serve sliced ​​or with filling.

France is known throughout the world not only for its exquisite gourmet dishes, but also for its delicious flour products. French pastries amaze with their diversity and are the pinnacle culinary arts countries. Few can resist wonderful aroma And delicate taste fresh confectionery.

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

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 made from either puff pastry or 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. Make a 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 small saucepan, add vanilla sugar, put on fire and bring almost to 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, cut the roll into small pieces with a sharp knife. 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!

A simple recipe for French clafoutis with cherries

Clafoutis is one of the oldest French desserts. At the core pancake dough, at the bottom of the mold there are berries that are filled with dough, traditionally this berry is a cherry, but you can use others)

Ingredients:

3-4 cups cherries
- 3 eggs
- 100 grams of flour
- 200 g milk
- a pinch of salt
- sugar - 80 g + tbsp
- powdered sugar for sprinkling

Cooking method:

1. Peel the cherries and mix with one tablespoon of sugar.

2. Beat eggs with the remaining sugar, add salt and milk. Continuing to beat, add flour. Stir until the dough becomes homogeneous.

3. Grease a baking dish with butter, place the cherries in it, and fill it with dough. Bake the clafoutis at 180 degrees for 40 minutes, sprinkle with powdered sugar when serving. Clafoutis with cherries is ready.

Everything is very simple and tasty)

Recipe.

500g flour.
2 eggs.
75g butter.
160g warm milk.

60g sugar
1 teaspoon salt.

vanilla.

Filling.

Exquisite baked goods in the shape of a rosebud.
Recipe.

500g flour.
2 eggs.
75g butter.
160g warm milk.
5g quick yeast (in original recipe one package of quick dry yeast is indicated, although I strongly recommend taking half a serving of yeast and fermenting the dough longer)
60g sugar
1 teaspoon salt.
lemon zest (optional)
vanilla.

Filling.
Here are boiled cranberries with sugar, spices and a spoonful of starch.
The French recommend chocolate pudding or chocolate pieces

Knead the dough from the indicated ingredients. You need to knead for a long time, about 15 minutes. The dough will first be
it looks like thick oatmeal, which really begs to be splashed with some more warm milk... but there is no need to rush. After some time, the dough became more elastic and soft, but elastic. The French ferment the dough for 1.30 minutes... for me it took longer to rise and rose 5 times. Ready dough very pliable to work with, does not stick to your hands, does not require additional flour when molding products...
Divide the dough into portions, form into circles (I have 80g per serving), let sit for 10 minutes, then roll out each portion of the dough into a flat cake and form a rosebud...see step-by-step photos on the French website. Proof until doubled in size. Then brush with egg (I also sprinkled with sugar) and bake at 170C for about 20 minutes. It is best to bake these buns by placing them in a mold with sides, trying to place them so that they slightly touch each other. And if you want to bake individual portions of buns, then it is best to place it in a mold...for example, a mold for small muffins. If this is not done, then during baking the bun will grow and the petals may separate..

Exquisite baked goods in the shape of a rosebud.
Recipe.

500g flour.
2 eggs.
75g butter.
160g warm milk.
5g quick yeast (the original recipe calls for one packet of quick dry yeast, although I strongly recommend taking half a serving of yeast and fermenting the dough longer)
60g sugar
1 teaspoon salt.
lemon zest (optional)
vanilla.

Filling.
Here are boiled cranberries with sugar, spices and a spoonful of starch.
The French recommend chocolate pudding or chocolate chips

Knead the dough from the indicated ingredients. You need to knead for a long time, about 15 minutes. The dough will first be
it looks like thick oatmeal, which really begs to be splashed with some more warm milk... but there is no need to rush. After some time, the dough became more elastic and soft, but elastic. The French ferment the dough for 1.30 minutes... for me it took longer to rise and rose 5 times. The finished dough is very pliable to work with, does not stick to your hands, and does not require additional flour when forming products...
Divide the dough into portions, form into circles (I have 80g per serving), let sit for 10 minutes, then roll out each portion of the dough into a flat cake and form a rosebud...see step-by-step photos on the French website. Proof until doubled in size. Then brush with egg (I also sprinkled with sugar) and bake at 170C for about 20 minutes. It is best to bake these buns by placing them in a mold with sides, trying to place them so that they slightly touch each other. And if you want to bake individual portions of buns, then it is best to place it in a mold...for example, a mold for small muffins. If this is not done, then during baking the bun will grow and the petals may separate..

Sour cream rolls.

Cooking time: 35 min.
Servings: 4
Difficulty of the dish: #d3_of_5
Similar recipes: #cooking_baking #from_sour cream

You will need:

200g butter
200g sour cream
2 eggs
90g sugar
½ tsp. salt
5g baking powder
300g flour

How to cook:

1. Melt the butter, cool slightly. Beat eggs with sugar and add to butter. Add sour cream there. Sift the flour and combine with salt and baking powder.

2. Gradually add flour to the egg-sour cream mixture.

3. Knead soft plastic dough. You may need a little more flour than stated in the recipe.

4. Roll out small flagella from the dough, and form them into balls. Place the rolls on a baking sheet greased with butter.

5. Bake in an oven preheated to 180 degrees for about 15 minutes until lightly browned. Serve warm with tea or milk.

Cottage cheese and pumpkin casserole

Compound:
1 glass = 250 ml

600 g cottage cheese
250 g sour cream
3-4 eggs
1/2 tbsp. Sahara
2 tbsp. rubbed on fine grater pumpkins
2 teaspoons vanilla sugar
4 tbsp. potato starch

Preparation:

1. Beat eggs together with sugar, add cottage cheese - beat, add sour cream - beat, add vanilla sugar and starch - beat, add pumpkin - mix thoroughly.
2. Grease the multicooker bowl with oil and set the “Baking” mode for 1 hour.
3. Let the casserole cool slightly in the multicooker with the lid closed, then remove the bowl and leave on the kitchen counter for 30 minutes. Invert the casserole bowl onto a large plate.
The casserole can be eaten either warm or cold.

My comments:
I use low-fat cottage cheese in a packet, in small grains, I also made it with rustic, also delicious. Lately I’ve been making casseroles from cottage cheese “with cow”, produced in the village of Vorobyi, Kaluga region, bought out of desperation at a local general store, now I cook casseroles only with it, they turn out unusually tender and airy.
I cook this casserole in a slow cooker in the Bake mode for 1 hour on one side, then leave it for 20 minutes with the lid closed, then using the acrobatic skill of two plates, turn it over to the other side and bake for another 20 minutes to brown the other side.
You can, of course, cook the casserole in the oven. Bake for 50-60 minutes at 180 degrees. Leave in the baking dish on the counter for about 20 minutes, then carefully remove.

Secrets for test 1.

1. Always add diluted potato starch– rolls and pies will be fluffy and soft even the next day.
Main condition delicious pies- fluffy, well-risen dough: the flour for the dough must be sifted: foreign impurities are removed from it, and it is enriched with air oxygen

2. To any dough (except dumplings, puff pastry, choux, shortbread), that is, dough for pies, pancakes, bread, pancakes, always add semolina to half a liter of liquid (about a heaping tablespoon). The nuns taught: “Previously, the highest quality bread was made from semolina. It did not dry out for a long time and was lush. Now there is no grit. Now add semolina menu and it will always be there good pastries." This advice is so priceless.

3. Add half a glass of mineral water to the dough, in addition to milk. Dilute a teaspoon of baking soda in half a glass of water and lightly extinguish it citric acid or vinegar.
The baked goods really turn out great. Even the leftovers the next day are fluffy.

4. There should be no draft in the room where the dough is cut: it contributes to the formation of a very dense crust on the pie.

5. When kneading yeast dough, all products should be warm or at room temperature; products from the refrigerator will slow down the rise of the dough
6. For yeast products, the liquid should always be heated to 30-35ºС, since yeast fungi in a liquid that has a lower or high temperature, lose their activity

7. When you knead the dough, your hands should be dry.

8. Before putting the product in the oven, let it rise for 15-20 minutes. Allow the dough to proof completely before baking. If the proofing is not complete, it does not rise well and the pies do not bake for a long time.

9. Bake pies on a baking sheet over medium heat so that the filling does not dry out.

10. It is best to add unmelted butter to the dough (yeast and unleavened butter), since melted butter worsens the structure of the dough.

11. Pies made with milk are more tasty and aromatic, the crust after baking is shiny with a beautiful color.

12. Yeast for dough should be fresh, with a pleasant alcoholic smell. Test the yeast in advance. To do this, prepare a small portion of the dough and sprinkle with a layer of flour. If no cracks appear after 30 minutes, then the quality of the yeast is poor.

Panukakku (Finnish pancakes)

Delicious Finnish pastries Panukakku will definitely please any sweet tooth, especially if you serve them with berries, powdered sugar, syrup or other smooth topping.

Ingredients:
Butter 30 g
Chicken egg 6 pcs.
Milk 180 ml
Flour 60 g
Sugar 1 tbsp. l.
Salt 0.2 tsp.
Vanilla extract 1 tsp.
Berries to taste

Preheat the oven to 190C.
Place the butter in a cast iron skillet and place in the oven to melt.
Break the eggs into a bowl and beat until fluffy.
Add milk, flour, sugar, salt and vanilla and beat to a thick cream consistency.
Remove the butter from the oven and pour into the egg mixture.
Bake in the oven for 20-25 minutes. Check doneness with a toothpick.
The finished baked goods will be golden and slightly crispy around the edges and will have risen. When you remove the baked goods from the oven, they will settle a little.
Remove from the pan onto a plate.
Slice and serve immediately with powdered sugar and berries or other sweet topping.

"Apple clafoutis"
Ingredients
Servings: 12
1.5 kg apples - peeled, cored and cut into slices
2 cups of flour
1 1/2 cups sugar
2 tsp baking powder
1 tsp salt
2 eggs, beat
1 cup vegetable oil
1 tsp ground cinnamon
Cooking method
Preparation: 20 min | Cooking: 45 min
1.
Preheat the oven to 180 C. Lightly grease a rectangular baking dish.
2.
Place the chopped apples in a baking dish. In a small bowl, whisk together flour, sugar, baking powder and salt. Add eggs and butter; Place the dough on top of the apples. Sprinkle with cinnamon.
3.
Bake in the preheated oven for 40 to 45 minutes, or until the filling is puffed and golden brown.
Apple Pie Casserole Recipe. In French - clafoutis. Sliced ​​apples are laid down in layers, everything is filled with dough on top.

CHOCOLATE FOUNDANT

Ingredients for 3 servings:

Dark chocolate 100 g,
butter 30 g,
chicken eggs 2 pcs.,
flour 2 tbsp. l.,
cocoa 2 tsp,
powdered sugar 50 g,
baking powder 5 g.
salt 1 pinch,

CHOCOLATE FOUNDANT
Fondant au chocolat – French melting chocolate dessert
Fondant is the brother of the muffin (or cupcake, if that’s what you’re used to). Some sources say that it turned out to be pouring because of the boss’s mistake, chocolate cake it was simply not baked, and the guests were served with a liquid center. The resourceful French got out of it, and a new dessert appeared in French cuisine.

Yes, and the best part is the cooking time. 15 minutes to prepare and 7 minutes in the oven, a record for dessert.

Preparation time: 15 minutes prep, 7 minutes baking
Ingredients for 3 servings:

Dark chocolate 100 g,
butter 30 g,
chicken eggs 2 pcs.,
flour 2 tbsp. l.,
cocoa 2 tsp,
powdered sugar 50 g,
baking powder 5 g.
salt 1 pinch,
chocolate-nut butter 1 tbsp. l.
Cooking recipe: Melt chocolate, butter and chocolate-orchid paste in a water bath.
Beat eggs with powdered sugar.
Add flour, baking powder, salt and cocoa. Mix.
Add the beaten eggs into the melted chocolate mixture. Mix well.
Grease baking dishes with butter. Fill them 2/3 with the resulting mass and place in an oven preheated to 200°C.

Bake for 7 minutes. In 7 minutes you will have a fairly liquid center; if you overdo it, it will look like a cupcake.

Especially delicious served chocolate fondant with a scoop of ice cream.

CHOCOLATE FOUNDANT

Fondant au chocolat – French melting chocolate dessert
Fondant is the brother of the muffin (or cupcake, if that’s what you’re used to). Some sources say that it turned out to be pouring due to a mistake by the chef; the chocolate cake was simply not baked, and the guests were served with a liquid center. The resourceful French got out of it, and a new dessert appeared in French cuisine.

Yes, and the best part is the cooking time. 15 minutes to prepare and 7 minutes in the oven, a record for dessert.

Preparation time: 15 minutes prep, 7 minutes baking
Ingredients for 3 servings:

Dark chocolate 100 g,
butter 30 g,
chicken eggs 2 pcs.,
flour 2 tbsp. l.,
cocoa 2 tsp,
powdered sugar 50 g,
baking powder 5 g.
salt 1 pinch,
chocolate-nut butter 1 tbsp. l.
Recipe: Chocolate, butter and chocolate-nut butter melt in a water bath.
Beat eggs with powdered sugar.
Add flour, baking powder, salt and cocoa. Mix.
Add the beaten eggs into the melted chocolate mixture. Mix well.
Grease baking dishes with butter. Fill them 2/3 with the resulting mass and place in an oven preheated to 200°C.

Bake for 7 minutes. In 7 minutes you will have a fairly liquid center; if you overdo it, it will look like a cupcake.

Chocolate fondant is especially delicious served with a scoop of ice cream.

Rising and baking yeast dough in milk!
This is an interesting method of raising and baking yeast dough in milk. The baked goods turn out amazing. If you haven't tried it, be sure to try it.

1.We make any butter dough. Everything is as usual: we make buns, pies, rolls, etc. Place on a sheet with a high side. On a sheet of paper, who is too lazy to wash the sheet later, only the sides should coincide with the height of the sides of the pan, otherwise the milk will leak under the paper during baking.

2. Pour in WARM SWEET MILK or cream. You can add a spoonful of sour cream to the milk. Halfway up the height of the buns (about 1 cm, since the buns are about 2 cm high), pour directly on top of the buns. No need to brush with egg. Fill the braids and grease them with the same milk.

3. Cover with film (or a glass sheet from the oven) and place in a warm place. For example, we put it on the stove, and at this time the oven is already turned on at 100 degrees.

4.Before baking, the rolls should rise 2.5 times and the milk should be partially absorbed.
Place in the oven, temperature 200 degrees. The milk begins to boil almost immediately. Until the milk has boiled away, the rolls remain pale and continue to rise. Don't be afraid of the smell of burnt milk, the buns don't burn!!!

But as soon as the milk has boiled away, in just 5 minutes the buns are browned and can be taken out.
When pressed, the baked goods regain their shape by 100%, while the dough is soft and airy.

P.S. It’s interesting that with cream there were no wet corners and it tasted better. So you can top it with cream.

Fast shortbread dough in vegetable oil.
Yes Yes. This is very good and instant cooking dough in vegetable oil. Suitable for various baked goods. Try it, you won't regret it. Very delicious pastries it turns out.

Required:
4 cups - flour
2 eggs
1 glass - vegetable oil
1 cup of sugar
1/2 tbsp - kefir or yogurt (you can do without it)
0.5 tsp. - slaked soda with vinegar.

Grind the flour with vegetable oil into crumbs.
Add eggs, sugar, kefir, soda and knead the stiff dough.
You can bake it. Suitable for nuts, cookies, and also very good for anthill cake. Very fast and convenient.

Meringue: dessert from thin air The story of meringue (kiss)

Meringue, or meringue, is the lightest, most delicate and romantic dessert. Slightly crunchy but melts in your mouth... pure bliss. As befits a dish with such a name, the history of its origin is shrouded in not just one, but a whole tangle of legends.

There are three versions of the birth of the dessert, which captivated everyone - from French monarchs to Soviet children. The first tells about the extravagant Swiss pastry chef Gasparini, a native of Meiringen. One day, not knowing what to do with the unclaimed whites, he simply whipped them with sugar into a strong foam and baked them. Since then, he has had no extra proteins left. By the way, the origin of the second name for meringue - meringue - is associated with the name of this city.

The second legend tells about the resourceful French cook François Massialo; in support of this version they even provide documentary evidence: a book where the author described the recipe. And the third story takes us to Poland to the cook of King Stanislav I Leszczynski. Allegedly, it was he who invented the recipe for magical pastries, and then shared it with French gourmets.

French bread

For 750 g:

French bread

For 750 g:

260 ml water (27°C)

1.5 tbsp. vegetable oil

1.5 tsp. salt

450 g first grade flour

1 tsp dry yeast

Add ingredients to bread machine baking pan.

Press the menu button and select a cooking mode.

Select weight according to recipe.

Select crust color (optional).

Click the start button.

Good luck and bon appetit!

Another view classic baking, from a very interesting test.
This was my first time doing this, although I have seen similar recipes.
But having seen in one of the issues of our gastronomic magazine a recipe from the book Desserts by Pierre Herme (this is one of the most famous in the world French confectioners) - cookies from sablé dough on hard-boiled yolks, it was time to make.
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 (didn't 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 discs 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.

It is fundamentally. 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 did not put baking paper in the baskets because 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.