Paris is a real paradise for gourmets, in which you immediately forget about diets. Local cuisine has long been famous for its sauces, soups, drinks and, of course, sweets. Even the inhabitants of the most remote corners of our planet have heard such names of French desserts as eclairs, meringues or creme brulee. In today's publication will be considered recipes for the most popular Parisian goodies.
Blanmange with pomegranate
This sweet treat vaguely resembles the Italian panna cotta. But unlike the latter, it is made from almond milk, sugar, rice flour or starch. To make an exquisite French dessert, the name of which is mentioned in the works of A.S. Pushkin himself, you will need:
- 200 g peeled almonds;
- 300 ml of 35% cream;
- 500 ml of cow's milk;
- 25 g of gelatin;
- 2 large ripe pomegranates;
- 1 cup regular sugar;
- water.
Almonds are sweetened with the right amount of sugar and rubbed thoroughly. The resulting flour is diluted in boiled milk. After some time, all this is filtered, heated and supplemented with gelatin dissolved in a small volume of water. All this is combined with pre-whipped cream and sent to the refrigerator. The frozen dessert is poured with a filtered sauce made from crushed pomegranate seeds and sugar.
Peach souffle
This is one of the most popular sweet French dishes. The dessert has a delicate exquisite taste and light airy texture. To cook your souffle yourself, you will need:
- 3 raw eggs;
- 2 peaches;
- 5 tbsp. l brown sugar;
- 10 ml of heavy cream;
- 150 ml of cow's whole milk;
- 1 tsp fresh lemon juice;
- ripe banana;
- a pinch of salt.
The milk is combined with cream, sent to a working stove and brought to a boil. The hot liquid is supplemented with yolks, mashed with 2 tablespoons of sugar and mashed banana. All this is well mixed and briefly cooked over low heat. After about five minutes, the resulting cream is combined with sweetened peach puree, and whipped salted proteins. All this is distributed in tins and baked at 180 ° C for no more than a quarter of an hour.
Profiteroles with chocolate
This French dessert, the photo of which cannot convey all its taste, is a small custard dough filled with sweet cream. To prepare profiteroles, you will need:
- 1 cup of filtered water;
- 1 cup flour
- 3 eggs;
- ½ pack of oil;
- ½ cup cow's whole milk;
- 2 tbsp. l fat cream;
- 300 g of natural dark chocolate;
- a pinch of salt.
The water is brought to a boil, and then supplemented with oil. All this is salted and left on the smallest fire, gradually adding flour. The secret to getting quality dough lies in constantly stirring the contents of the vessel. Otherwise, it will start to burn and acquire an unpleasant aftertaste and a corresponding smell. The resulting mass is transferred to a bowl and combined with eggs. The finished dough is distributed in portions on a baking sheet and baked at 200 ° C. The browned and cooled profiteroles are filled with cream made from milk boiled with cream and chocolate chips.
Creme brulee
This is one of the most popular and delicate French desserts. Creme brulee is prepared on the basis of cream and delights even the most fastidious sweet tooth. To treat them to your relatives, you will need:
- 750 ml of milk cream.
- 200 g of regular sugar.
- 8 raw egg yolks.
- 4 tsp brown sugar (+ a little more to sprinkle).
- Salt.
Salted cream is combined with regular sugar and brought to a boil. Fifteen minutes later, the slightly cooled liquid is returned to the stove and re-heated. As soon as it boils again, it is supplemented with yolks, mashed with brown sugar. All this is laid out in tins and baked at 160 ° C for about half an hour. The secret to obtaining the perfect creme brulee lies in the fact that before sending the treat to the oven, it is sprinkled with brown sugar.
Apple tart
This famous French dessert, whose name is known far beyond its historical homeland, is an inverted cake. We owe his appearance to a young girl named Stephanie, whose family owned a small hotel. Subsequently, the recipe for an unusual delicacy impressed the Moscow restaurateur Louis Vodable so much that he included it in the Paris Maxim menu. To bake apple tart on your own, you will need:
- 250 g puff pastry;
- 150 g regular sugar;
- ¾ packs of oil;
- 5 large sweet apples;
- a pinch of cinnamon.
On the bottom of the baking dish greased and sprinkled with sugar, apple slices distributed with cinnamon are distributed. All this is covered with puff pastry and baked at 180 ° C. After about thirty minutes, the ready tart is cooled and turned so that the apples are on top.
Meringue
This simple delicacy, the name of which in French means “kiss”, can be used not only as an independent dessert, but also as an ornament for cakes and pastries. To make meringue you will need:
- 6 eggs;
- 250 g regular sugar;
- a pinch of salt and several crystals of citric acid.
Having found out the name of which French dessert translates as “kiss” and what you need to prepare it, it is important to understand the subtleties of technology. It is advisable to start the process with processing eggs. They are rinsed under the tap and divided into yolks and squirrels. The latter is intensively whipped with a whisk, gradually adding sugar. The main secret of this delicacy lies in the fact that in order to get the desired result as soon as possible, the proteins are supplemented with a pinch of salt and several crystals of citric acid. The resulting mass using a pastry bag spread on a baking sheet, pre-lined with parchment, and baked at 200 ° C. After five minutes, the oven temperature is reduced to 100 ° C and wait another half hour.
Macaron
A French dessert with such an unusual name is a cake made from almond powder. To bake it you will need:
- 2/3 cup peeled almonds;
- 1.5 cup powdered sugar;
- 3 raw egg whites;
- 5 tbsp. l regular sugar;
- 1 tbsp. l vanilla extract;
- ¼ tsp food coloring.
To whip the cream, you will have to additionally stock:
- 3 squirrels;
- a glass of regular sugar;
- 200 g of oil.
The key to a successful test lies in the maximum grinding of almonds. To do this, combine the nuts with sweet powder and carefully grind. The resulting flour is gradually added to proteins whipped with the addition of vanilla extract, food coloring and sugar. All this is carefully mixed with a silicone spatula and spread on a baking sheet covered with parchment. The formed round preforms are kept for a short time at room temperature, and then baked at 180 ° C. Fully cooled cakes are greased with a cream consisting of butter, sugar and egg whites.
Parfait
This cold French dessert, whose name translates as “beautiful,” is very similar to ice cream. To prepare it, you will need:
- 300 g of natural dark chocolate;
- 200 g of regular sugar;
- 5 proteins;
- 2 cups cream;
- 2 sachets of vanillin.
The recipe for a French dessert, a photo of which will be posted in this publication, can be supplemented with 7 tbsp. l coffee or almond liquor. But if the parfait is intended for a children's table, then this component must be discarded. The cream is combined with vanilla and sugar, and then whipped in a strong, stable foam. The proteins processed by the mixer and the molten chocolate combined with liquor are introduced into the resulting mass. The latter is important to pour in a thin stream so that the dessert does not exfoliate. The finished parfait is laid out in a bowl and put in the refrigerator.
Chocolate Fondant
We recommend sweet tooth to pay attention to another popular delicacy, which is famous for French cuisine. The dessert, which has such an intriguing name, is a small cupcakes with a liquid center. To make a chocolate fondant, you will need:
- 150 g of powdered sugar;
- 200 g of quality chocolate;
- 50 g baking flour;
- 3 raw eggs;
- 1 pack of oil (+ a little more to lubricate the molds).
The main secret of a successful dessert lies in the use of high-quality chocolate, the cocoa content of which is at least 72%. It is melted in a steam bath and combined with oil. The resulting liquid is poured in a thin stream into eggs whipped with powdered sugar. All this is supplemented with flour and laid out in oiled tins. Bake fondant at 200 ° C for no more than twelve minutes.
Birdies
This recipe for a French dessert was invented in the XVIII century. The delicacy made on it is small, beautifully decorated cakes. To cook poultry, you will need:
- 200 g of natural dark chocolate;
- 20 g baking flour;
- 80 g of regular sugar;
- 100 ml cream;
- 200 ml strawberry confiture;
- 25 g of cocoa;
- 50 ml of drinking water;
- 4 raw eggs;
- 50 g of butter, icing sugar and chopped almonds.
30 g of chocolate is melted in a water bath. Then it is combined with half the molten butter and injected into the yolks, whipped with 20 g of ordinary sugar. All this is complemented by cocoa, flour, almond chips and sweetened proteins processed by the mixer. The mass is thoroughly mixed and baked in a greased form. Hearts are cut out of the finished cake, smeared with strawberry confiture and combined with each other. Top of the poultry is glazed with the remains of chocolate, butter and syrup, cooked from water and sweet powder.
Caramel Cream
This exquisite and very delicate French delicacy is extremely rare in its simple composition. Thanks to several simple manipulations with the most standard products, you will get an unusually delicious dessert that will be appreciated even by the most demanding gourmets. To make cream caramel, you will need:
- 230 g regular sugar;
- 60 ml of boiling water;
- 100 33% cream;
- 300 ml of milk;
- 20 g of oil;
- 2 g of citrus zest;
- 2 yolks;
- egg.
First you need to do caramel. It is boiled with boiling water and 150 g of sugar, and then poured into molds. Milk is combined with cream and citrus zest. All this is heated over low heat and supplemented with eggs whipped with sugar. The resulting mass is poured onto caramel and baked for forty-five minutes at 160 ° C in a water bath. Before serving, turn the dessert so that the creamy milk layer is on the bottom.
Croissants
This iconic French pastry will be the perfect complement to a morning cup of freshly brewed aromatic coffee. To prepare it, you will need:
- 500 g of puff yeast dough;
- 150 g of chocolate;
- 25 g of sugar (for sprinkling);
- yolk and oil (for lubrication).
Thawed dough is rolled out in a thin layer and cut into triangles. On a wide part of each of them spread a piece of chocolate. The dough is rolled up, smeared with whipped yolk and sprinkled with sugar. Bake them on an oiled baking sheet at a standard temperature for about half an hour.