French desserts: names, recipes and cooking secrets

French cuisine is a special world of gastronomic delights, where sweets and pastries occupy one of the important places. French desserts are unlikely to leave anyone indifferent; each of them is a small work of art. When you travel, get ready to enter sweet tooth paradise and taste the best local delicacies.

Meringues

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

Chocolate mousse (mousse au chocolat)

French chefs use a special technology for whipping chocolate mousse, which makes the dessert very light and airy. Translated from French, mousse means foam, and this word perfectly conveys the delicate structure of the delicacy. Mousses come in a wide variety: fruit, creamy, coffee, but chocolate is still the most popular in France.

They say that the recipe for chocolate mousse was invented by the French artist Henri Toulouse-Lautrec at the beginning of the last century. He decided to try combining beaten egg whites with chocolate. The original name of the dessert sounded like mayonnaise de chocolat - “chocolate mayonnaise.”

A jar of mousse au chocolat (100 g) costs 2-2.5 € . In Paris, a delicious chocolate mousse is prepared in the restaurant Les Cocottes de Christian; a serving costs 7.5 €.

Blancmange

Essentially, it is a sweet milk jelly.

Macaroni is not pasta

Confectionery product macaroni

(otherwise known as pasta) should not be confused with pasta - dough products that are eaten with various sauces. Macaroni are similar to small cookies that are made from sugar, egg whites and ground almonds, adding coloring. Jam or cream is placed between two layers. The finished macaron turns out so doux (“dou” - tender) that it literally melts in your mouth.

There is still debate about the origin of the recipe for this unusual dessert. According to some sources, pasta was brought to France from Italy by cooks who came with Catherine de Medici. The recipe quickly spread. In each region of the country, pasta began to be prepared in its own way. These days, the delicacy can be found even in French McDonald's. Macaroni and croissants are favorite desserts

French. At the same time, dessert made from egg whites is considered more popular.

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.

Clafoutis - in the traditions of the French village

This dessert is simultaneously reminiscent of a pie, a sweet casserole and filled pancakes. Easy to prepare and at the same time elegant, it is ideal for romantic dinners.

Clafoutis comes from the Limousin province. This is a typical village dish. Its name comes from the word “fill”: in the classic recipe, only cherries are added to the pie. But you can prepare this dessert with other fillings - from plums and blueberries to pears and apricots. We will bake clafoutis with raspberries.

Recipe: Raspberry Clafoutis

You will need: 500 g of raspberries, 100 g of flour, a pinch of salt, 2 glasses of milk, 5 tablespoons of sugar, 1 tablespoon of melted butter for the dough and 1 tablespoon of butter for greasing the mold, 4 eggs, 200 g of ice cream.

Heat the oven to 200°. Sprinkle the berries with half the sugar (2.5 tablespoons). Sift the flour into a deep bowl, add the remaining granulated sugar and a pinch of salt. In another bowl, beat the eggs, pour in the milk and melted butter. Add the resulting mixture to the flour, stir until smooth and leave, covered with a towel, for 25-30 minutes at room temperature. Grease the mold with butter. Strain the excess juice from the raspberries and place the berries on the bottom of the mold. Pour the batter over the raspberries and place in a hot oven for 20 minutes. Then reduce the temperature to 180° and cook the pie for about 20 minutes until golden brown. Serve the clafoutis with a scoop of ice cream. And if you don’t have this delicacy on hand, read our article on how to make ice cream at home. It will turn out much tastier, and most importantly, healthier than store-bought.

Canele

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

Tarte Tatin

This apple pie has gained popularity not only in France, but throughout the world, thanks to its unusual cooking method. First, the apples are caramelized in butter and sugar, and then baked along with the dough. It’s just that the filling is under the dough when baking, but then the finished pie is turned over and voila! This dessert is also called “upside down cake.”

» ALSO READ ARTICLE – 10 best places for brunch in Paris

Clafoutis

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

Parfait is not a dessert, but perfection itself

In its composition, this dessert resembles blancmange, and its name is translated from French as “immaculate, beautiful.” The parfait is prepared from very cold cream - it is thoroughly whipped, combined with an egg-milk mixture, and seasonal fruits and berries, cocoa, chocolate, vanilla, coffee, nuts, cookies and other products are added to the resulting cream.

In Russia, this famous dessert, which looks like frozen mousse, first appeared on the royal table. As you know, Alexandra and Maria, daughters of Alexander II, were incorrigible sweet tooths. Especially for them, by order of Empress Maria Alexandrovna, the court chefs invented a light and very healthy orange parfait, rich in vitamin C. And we will learn how to make coffee parfait.

Recipe: Coffee Parfait

You will need: 4 yolks, 280 g of heavy cream, 100 g of milk, 16 g of natural coffee, 2 tablespoons of sugar. For decoration - berries, fruits, caramel or chocolate.

Add coffee to the milk, put on fire, boil and let the mixture cool. Grind the yolks with sugar in a thin stream, stirring constantly, pour the cooled coffee milk into them, put on low heat and cook until thick. Remove the pan from the stove and let the milk-egg mixture cool. Whip the cream well and add to the cooled mixture. Pour the finished dessert into bowls and place in the freezer. Serve with nuts, berries, fruit, caramel or chocolate.

Creme brulee

That is, a milk dessert covered with crispy caramel.

Mille feuille

This crispy thousand-layer cake is the closest relative of the Napoleon cake. Chefs come up with all sorts of things, competing with each other, to make the taste of mille feuille truly magical: layered with delicate cream, fruit, sprinkled with powdered sugar. Decorated mille-feuilles are true masterpieces of French cuisine, and today they are rightfully considered one of the most fashionable desserts in Paris restaurants.

Mille feuille is best cut with a sharp knife to prevent the dessert from crumbling.

Millefeuille in France is sold in abundance in stores in frozen form, like, say, dumplings in Russia. True, the most delicious mille feuilles can be tasted in Parisian pastry shops and restaurants. For example, in the famous Cafe de la Paix (15 €) or in the Hugo & Victor confectionery, where any mille-feuille, at the request of the guest, will be prepared in 15 minutes .

Profiteroles

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

Chocolate truffles - a royal treat

According to legend, this French dessert was first prepared at the end of the 19th century in the town of Chambery, in the southern Alps. On the eve of the New Year, a chocolatier named Louis Dufour was faced with a catastrophic shortage of cocoa. He decided to replace it with what was at hand - delicate cream and aromatic vanilla. This is how ganache was invented - the basis of the famous truffle.

Today, this delicious dessert, distinguished by its extraordinary tenderness of taste, is considered one of the most exquisite in the chocolate world. It is prepared exclusively by hand and only from the highest quality chocolate: first it is melted in a water bath and then combined with cream.

The shape of the classic truffle is similar to the mushroom of the same name. True, quite unusual variations of it are often found - in the shape of a dome, half a quail egg, etc.

Recipe: Chocolate Truffles

You will need: 50 g softened butter + 0.5 teaspoon for dipping, 150 g dark dark chocolate + 50 g for dipping, 2 tablespoons rum or brandy, 150 g cream 35% fat, 1 tablespoon cocoa powder, 2 tablespoons spoons of crushed unsalted nuts.

Break the chocolate into pieces and grind into flour using a blender. You need to take real, bitter black chocolate, containing at least 60% cocoa liquor. Pour the cream into a saucepan, add butter and, if desired, alcohol. Stirring constantly, heat the mixture in a water bath, and when it boils, immediately remove the saucepan from the heat. While whisking, pour the hot cream mixture into the chocolate chips in a thin stream, beat well, pour into a bowl and let cool, covering with cling film. It is advisable to place the chocolate mixture (after it has cooled) in the refrigerator for a couple of hours (overnight is possible). Sift cocoa powder onto a flat dish. Divide the cooled chocolate mass into 3 parts. Roll the first third into balls (the size of a walnut), roll them in cocoa, place them on a flat dish or in special paper candy molds (it will be prettier this way) and immediately put them in the refrigerator. Form balls from the second third of the chocolate mass in the same way. Melt 50 g of chocolate in a water bath with 50 g of butter. Dip the balls one at a time into hot chocolate, immediately place on a flat plate and put in the refrigerator. Roll the third portion of the chocolate mixture into balls and roll them in nut crumbs. Place in the refrigerator, let them cool, and enjoy!

Croquembouche

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

Madeleine | Madeleine

Biscuit cookies in the shape of seashells. Very thin, fragile, crumbly, melting in your mouth. The ingredients are not complicated: rum is added to the classic biscuit ingredients, and sugar is replaced with powder. In France they really love him. Madeleine is easy to try in the most prestigious pastry shops, where it sits alongside more intricate desserts.

You can bring a special form for baking madeleine cookies from France. Or buy a ready-made dessert as a gift for loved ones.

Macarons

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

French crescent - morning croissant

A true Frenchman's breakfast is rarely complete without a bagel called le croissant (“le croissant” - this word refers to a horseshoe or crescent; the adjective croissant means “growing”).

Austria is considered to be the birthplace of bagels, where the confectionery product has been baked since the 13th century. Croissants in France

became popular only in the first half of the 19th century, when August Tsang, an artillery officer, opened the “Viennese Bakery” in Paris, specializing in the production of crescent-shaped bagels. However, not all researchers of the history of croissants agree with this version. There is a legend that Marie Antoinette brought bagels to France, thanks to whom the traditional French breakfast with coffee and crescent bagels appeared.

Borrowing a morning tradition from the French, you should remember that French pastries

very high in calories. When making croissants, butter with a high percentage of fat content is used. In addition to the dough itself, the filling for the bagel is also considered quite high in calories.

Parfait

Or whipped cream mixed with berries.

Macaron | Macaron

Airy almond cakes with a delicate filling are a must try in France. This bright, fragile dessert that melts in your mouth is a sweet symbol of Paris. The French experiment with flavors: chocolate or creamy classics, fruits or berries, mint or spices, salted caramel, violets or roses, there are even truffles and vegetables - you can’t try everything. Pasta is so popular that it is even sold in French McDonald's. By the way, Italians claim that this dessert was invented in Venice.

The world's most famous brand producing the classic French delicacy is Ladurée. We advise you to stop by his Parisian boutique to buy the legendary cakes as a gift for your loved ones (the price for a set of 6 pieces is from 17 euros). However, delicious pasta can be found in other confectionery shops.

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.

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French desserts you might not know about

France is a paradise for foodies. Whatever is prepared in this country, from soups to drinks, it will be something simply unforgettable! Desserts occupy a special niche in French cuisine. And it’s not surprising, because the word “dessert” itself was born here! Croissants, meringues, soufflés and mousses, eclairs and profiteroles, crepe suzette and creme brulee are delicacies that have long been known throughout the world. However, the French also have other unique desserts that you may not have heard of yet.

Millefeuille

“A thousand sheets” is how the name of this wonderful dessert is translated from French. To prepare it, several layers of thinly rolled puff pastry are used (usually 3 or 4 sheets, although initially there were 729 pieces!), delicate cream and fresh berries or fruits. The dough must be baked and then placed on top of each other, making a layer of cream and berries between the sheets. In some ways this dessert visually resembles Napoleon cake, although the taste is completely different.

It is believed that mille-feuille came to France from Naples, where it was made from spinach, cheese and pesto sauce. However, the first mention of this dish as a dessert appeared in 1651 in the book “Cuisinier françois” by François Pierre de la Varenne. Now there are a huge number of varieties of mille-feuille: there are both fruit desserts and vegetable and even meat and fish variations, which can rather be called puff salads or independent snacks.

Tarte Tatin

Tarte Tatin (as well as Tarte Tatin or Tartatin) is a famous upside-down pie that appeared back in 1898 in the town of Lamotte-Beuvron in the Sologne region. One day, a young girl, Stephanie, who owned a small hotel with her family, was making apple pie. She put the filling on the stove and forgot about it. I remembered when the sugar started to burn. Then Stephanie covered the apples with a layer of dough, baked them like that, and then simply turned them over with the filling facing up.

Later, restaurateur Louis Vaudable stayed at this hotel. Having tried the local dessert, he was so impressed by the taste that he took the recipe for the pie back to his Parisian restaurant, Maxim. This is how the pie became known throughout the world. And in 1968, the hotel was bought by chef Gilles Kehl. In his words, “Tarte Tatin is butter, sugar, apples, dough and know-how.” To prepare this dessert, it is best to use Ranet apples, although they can be replaced with Golden ones. However, there are also recipes where the filling is pears, peaches and even... onions!

Clafoutis

Clafoutis is a French cherry pie, more like a casserole, pudding or thick pancake, since the dough from which it is baked is very similar to pancake dough. Fresh cherries are filled with batter and baked in the oven.

The most important thing in this pie is the correct dough. It should be lump-free, homogeneous, smooth and very liquid. Another significant detail is the filling itself. Traditionally, cherries are used, and the berries must have a pit! The French believe that without seeds the aroma and taste of clafoutis will be completely “not as it should be.” If you take other ingredients, and they can be any berries and fruits (including canned ones), the main thing will be the cutting - all the pieces should be the size of a cherry and nothing else. And sometimes there are vegetable options. For example, you can find clafoutis with zucchini, zucchini or pumpkin.

Fraisier

Otherwise, this truly French cake can be called strawberry - in French “fraise” is translated as “strawberry” or “strawberry”. The cake consists of sponge cake, thick cream, berry syrup and strawberries. Frezier is prepared quite quickly from ingredients available to everyone, but at the same time it looks like a king. And this is no coincidence, because this dessert came to us from the royal table.

The retired French spy Antoine de Frezier brought strawberries from the American continent in 1714. Or to be more precise, wild strawberries. Yes, yes, until the 18th century in Europe no one knew about these berries. However, the fruit did not reach the royal table immediately. De Frezier long ignited the imagination of the court chef, who ultimately decided to serve Louis XIV the unknown berry not in its pure form, but in combination with cream.

Thus, the berry was named after the French spy, the king's cake was named after the berry, and from 1715 strawberries began to be grown in the royal garden, and they began to spread throughout the European continent.

Blanc manger

Blancmange dessert, or “white food”, is very similar to panna cotta. The only difference is that the Italian dessert is made from heavy cream and gelatin, and the French one is made from almond milk with the addition of sugar and rice flour or starch. Although now gelatin is often present in the recipe - to improve the appearance of the dish. For flavor, just like in panna cotta, vanilla, nutmeg or some other spices are added.

This dessert is perfect for a summer table - it's quick to prepare and very refreshing. The serving can be completely different: you can make a cake, or you can place the dessert in portioned bowls or molds.

Blancmange is considered one of the favorite desserts of Alexander Sergeevich Pushkin, who sometimes mentions it in his works. For example, in the story “The Peasant Young Lady” or the novel in verse “Eugene Onegin”.

Parfait

In French, the word parfait means something perfect, ideal. And if you have ever tried this most delicate dessert, you are unlikely to say otherwise. Parfait originated in France in the 19th century and was originally a frozen coffee-cream mousse or pudding. Nowadays, this delicacy is prepared from a mixture of cream with yolks and sugar, and they also add fruits, berries, nuts, all kinds of sauces, syrups and whipped cream. Although there are other parfait recipes in the world. For example, in America, dessert is made from ice cream and fruits, which are laid in layers and topped with a variety of toppings. And often cream is replaced with yogurt, which makes the parfait lighter and more dietary.

To make the dessert aromatic, confectioners often add rum, brandy, various liqueurs, coffee or chocolate to the dish. The main thing is to pay very close attention to the ingredients. For example, if you add any fruit juice, the cream may curdle and the dessert will be ruined.

By the way, sometimes you can find options with meat or poultry liver, but this will look more like a puff salad than a dessert.

Floating Islands (îles flottantes)

Delicate, moderately sweet, light and very tasty, this dessert is one of the fastest desserts in the world. It can be prepared in just a few minutes. There is even a joke that cooking it is faster than washing the dishes after.

The dessert received such an unusual name because of its presentation. Delicate French meringue floats in a large amount of anglaise (aka custard) cream. And if now whites whipped to strong peaks are sent to the microwave for half a minute at full power, then previously meringue was cooked in boiling milk using two spoons. It is customary to eat “islands” with a spoon in order to catch the not-so-sweet meringue from the sweet cream.

Madeleine cookies

These delicate biscuit cookies are made from flour, eggs, butter, powdered sugar and rum and mixed with soda. Traditionally, it is prepared in the form of scallops, but the taste will not deteriorate at all if the madeleine is baked in muffin tins (but then there should be literally 2 tsp of dough).

The history of this biscuit begins with the Poles. In 1755, King Stanislaw Leszczynski of Poland gave a ball in Paris. However, just before the celebration, a misfortune occurred - the royal chef fell ill, leaving the guests without dessert. Then the king's maid, Madeleine, came to the rescue. She quickly prepared cookies according to her grandmother's recipe, which all the guests liked. The king's wife, Maria Leshchinskaya, passed on the recipe for this simple treat to the cooks of Versailles, and this is how these cookies appeared on the table of Louis XV.

It is worth noting that madeleine cookies sometimes appear on the pages of world classics. In the novel In Search of Lost Time, Marcel Proust described how the taste of madeleine dipped in tea transports his hero to childhood memories. And Alexandre Dumas, a famous gourmet, included a recipe for this cookie in his “Culinary Dictionary”. By the way, his recipe is considered one of the best in the whole world.

Chocolate fondant (Fondant au chocolat)

Fondant can be roughly translated from French as “chocolate cake with a melting texture.” This chocolate cupcake has a crispy exterior, if you will, and a soft, melt-in-your-mouth liquid filling inside.

Chocolate fondant is most often served with vanilla cream, fresh berries and mint. But sometimes the cream is replaced with a scoop of vanilla ice cream, which makes the dish more interesting - a combination of hot chocolate filling and cooling ice cream.

Most likely, fondant owes its birth to the carelessness of the person who prepared it. The chocolate cake was simply not baked inside, but this did not spoil it at all, but on the contrary made it even tastier. And the resourceful French turned this little mistake into one of the most famous desserts in the whole world.

Petits fours

Petits fours are an assortment of small, literally bite-sized, cookies or cakes. As a rule, these confectionery products are made from the same dough (most often shortbread or biscuit), and anything can be used as decoration or filling: cream, confiture, jam, marmalade, chocolate, meringue, glaze, and so on.

Petit fours are usually served with coffee or tea, at the end of a meal, like any dessert. There are also cocktail petit fours, which usually have a salty or slightly sour taste.

These mini desserts were born in France in the 18th century. In those days, food was cooked in large coal-fired ovens, which was quite expensive. But these ovens kept the heat for a very long time, and when all the main dishes were already cooked, miniature pies were sent into them - they cooked quickly, which made it possible to make several batches of such delicacies before the oven cooled down.

Making French meringues

These are brittle light cakes made from protein cream. Well dried, they melt when consumed. They are used as an independent delicacy or as a decoration.

Compound:

• fresh whites – 4 pcs.;
• lemon juice (fresh) – 20 ml;
• sugar (in the form of small crystals) – 250 g.

Cooking steps:

1. First, beat the whites without additives. The result is lush foam.
2. Without stopping the beating process, add juice in drops and add sugar in small portions. If the foam turns out to be very dense, not pouring (does not drain when turning the container over), stop whipping.
3. The baking sheet is “covered” with parchment.
4. Using a couple of teaspoons, scoop out neat portions of the cream and spread them on parchment. They shouldn't touch. Leave a few centimeters between the products.
5. Bake at 110 degrees for an hour and a half.
6. The meringues are cooled only in the switched off oven (about 2 hours).

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French macaron cake - the dessert that conquered Versailles

One of the most colorful desserts is the colorful macarons. Already in the 16th century. this cake was a constant treat that was served on the royal table. French aristocrats treated their guests to macaroni, serving it on elegant saucers with a cup of hot chocolate. Royalty and courtiers loved these desserts so much that even Marie Antoinette named her cat Macaron.

Recipes for this dessert may vary slightly, but the principle is always the same. The peculiarity of the preparation is that from the moment of preparation to serving, the cake must be aged for another 2-3 days.

Desserts such as macarons amaze with their brightness and elegance, so they are perfect for a children's party, and they also look great in photos.

Recipe: French delicacy “macarons” with chocolate filling

To prepare this delicacy yourself, you will need 4 chilled egg whites, 110 g of almond flour, 1 cup of powdered sugar, a quarter cup of sugar, 1 tsp. cocoa, red food coloring.

Mix almond flour with cocoa and powdered sugar, and then for 5 minutes. Dry the resulting mixture in the oven, spreading it evenly on a sheet of baking paper. Then the mixture must be sifted through a sieve to remove large particles.

Beat the chilled whites into a strong, thick foam, gradually adding sugar. Add the almond mixture into the resulting foam, stirring gently with a wooden spatula. The dough should be sticky. Using a pastry bag, press the round cakes onto a baking sheet lined with baking paper and place in the oven preheated to 150 degrees. Bake like this for about an hour, then increase the temperature to 180 degrees and bake for another 12 minutes. The cakes should increase in size evenly.

To prepare the filling you need to take 0.5 cups of whole milk, 30 g of heavy cream and 125 g of dark chocolate. Pour milk, cream into a saucepan and put chocolate, previously broken into crumbs. When the chocolate has melted, you need to pour the mixture into a deep container, cover it with food-grade cellophane and put it in the cold to harden. 2 hours before greasing the cakes, remove the filling from the refrigerator.

Now take the cake, grease it with the filling and cover it with another cake. We carry out the same procedure with the remaining halves. Place the finished dessert in a cold place for 2 days.

The symbol of Parisian pastry is croissants.

When describing French desserts, one cannot help but think of croissants. Despite the fact that they have become a symbol of France, their history began in Austria back in the 13th century. Residents of France tried them only in 1770, when Marie Antoinette moved to Paris. However, it is worth noting that modern recipes for Viennese and French croissants are still significantly different.

The recipes used to prepare croissants in France also began to differ over time. But in any case, these desserts turn out to be very tender and fragile, and literally melt in your mouth. Even looking at the photo of rosy croissants, you will definitely want to try them.

Croissants can be filled with both sweet and savory fillings, so there are separate recipes for making them. Croissant recipes may also differ in that some cooks add margarine to the dough, while others add butter, although many admit that with butter the baked goods are more tender.

Classic croissant recipe

To prepare the dough for this famous delicacy of local cuisine, you need to add 20 g of fresh yeast, a pinch of salt, 0.5 tbsp to half a kilogram of flour. whole milk, 1 egg and 0.5 tbsp. water, and then knead the dough for 3-4 minutes.

Make a round cake from the dough, cut it crosswise and put it in the refrigerator overnight. Then you need to put butter on the dough and distribute it evenly over the surface. After this, wrap the dough so that it becomes an envelope, roll it out again and put the dough in the refrigerator for half an hour. We repeat the rolling procedure 2-3 more times.

After this, the dough is cut into 3x7 cm rectangles, and then these rectangles are cut into triangles. You can put a filling in each of the triangles according to your taste and roll them into croissants. Before going into the oven, the croissants should sit for a couple of hours and rise a little at room temperature. They should be baked for 20 minutes at 220 degrees.

Savoyardi - a royal treat

These cookies were first prepared in the 15th century. for the French king. This delicacy was named after the province of Savoy. Despite the fact that the recipes for making these cookies have changed over the centuries, it is safe to say that they have become even tastier.

Recipe: Savoiardi cookies

To prepare the dough, you need to beat 75 g of sugar with three yolks, then add salt and 75 g of flour and 20 g of butter. Beat the egg whites separately and carefully fold them into the dough. Using a pastry bag, squeeze the resulting dough onto a baking sheet.

Make a mixture of 25 g of sugar and 30 g of powdered sugar. Sprinkle the dough with half of the resulting mixture, and after 10 minutes - with the remaining mixture. Then place the cookies in an oven preheated to 150 degrees and bake until they turn golden brown.

French dessert recipes are the epitome of everything that France has to offer. Every time you try new dessert recipes, you can discover new secrets of this country.

Orange dessert Crepe Suzette

These are thin creamy pancakes soaked in orange-caramel sauce.

Compound:

• vegetable oil – 30 g;
• salt – 7 g;
• sweet powder – 65 g;
• cream (above 33%) – 0.5 l;
• flour – 230 g;
• milk – 330 ml;
• eggs – 4 pcs.

Ingredients (sauce):

• cognac (at your discretion) – 3 tbsp. l.;
• orange liqueur (optional) – 3 tbsp. l.;
• oranges (medium fruit) – 3 pcs.;
• butter – 150 g;
• sugar – 60 g.

Cooking steps:

1. Prepare pancakes Suzette (crepes): eggs are beaten with salt and powdered sugar.
2. Add milk, cream, flour.
3. Pancakes are baked from the pouring dough after several hours of infusion. After settling, the base will be denser and swollen.
4. Small portions of the dough are fried (both sides) in oil. The crepes are ready.
5. Grate 1 tbsp from oranges. l. zest without white layer. Juice is also squeezed out of them.
6. Place prepared sugar on a clean, dried frying pan. Turn on the fire, heating the dishes.
7. Sugar is melted without burning. The result is a homogeneous brown caramel.
8. The oil is introduced as follows: the entire solid piece is passed along the walls of a hot frying pan. The melted mass will flow into the caramel.
9. Add the zest to the pan, shake gently, mixing the ingredients. Caramel boils for 1 minute.
10. Orange juice is added in a trickle along the edge of the caramel. Shake again. Boil for 4 minutes.
11. Add (optional) an orange alcoholic drink and boil until the alcohol evaporates.
12. Place several pancakes in the sauce and heat everything for a couple of minutes.

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Hot crepes in sauce are an exquisite “restaurant” treat that is prepared from simple ingredients.

Banana dessert with caramel

This is one of the fastest, simplest fruit desserts. Banana texture and flavor change with temperature. The delicacy turns out crispy and tender.

Compound:

• banana - 1 fruit;
• vegetable oil (refined) – a couple of drops for frying;
• cashews (fried, chopped) - a handful (optional);
• sugar - to taste.

Cooking steps:

1. The banana pulp is divided lengthwise into halves.
2. Place them in an oiled frying pan heated to medium temperature.
3. Both sides are fried until lightly golden brown.
4. Sprinkle with sugar and turn over until the sugar melts.
5. Repeat this until both sides are coated in caramel.
6. You must not overheat the pan so that the dish does not burn.
7. Sprinkle banana with cashews.

Serve the dish slightly chilled or warm. The dessert is also delicious when served cold.

Places in Paris that are famous for their desserts

There are a lot of pastry shops in Paris that serve delicious desserts. But the following deserve special attention:

1. LaPâtisserieCyrilLignac. A wonderful pastry shop where they prepare all the famous French desserts. It won't be easy to make a choice, but be sure to try the signature dish.
2. Pierre Herme. The confectionery is named after its founder. Each dessert is not only beautiful, but also delicious. So, stop by this boutique and try something.
3. Angelina. Another famous confectionery where you can try the most delicious Mont Blanc in Paris and drink real hot chocolate.

Apple envelopes with almonds

The envelopes are made from purchased dough, which simplifies the creation of baked goods.

Compound:

• almond flakes – 90 g;
• yolk – 1 pc.;
• puff pastry (ready) – 1 package;
• powder – 45 g;
• apple puree – 220 g;
• rum – 90 ml.

Cooking steps:

1. Melt the powder at high temperature in a frying pan.
2. Almond flakes are poured into the caramel.
3. Set the heat to medium, stir, coating the cereal with caramel.
4. Place on parchment, cool, and chop. Use a rolling pin for this.
5. Silky smooth applesauce made from baked apples is placed in a bowl.
6. The raisins are left to soak in rum for 1 hour. Dried fruits are taken pre-peeled and steamed.
7. Almonds, puree, raisins are combined.
8. Roll out the dough, cut out circles, and distribute them on a baking sheet.
9. Add 1 tsp. fillings in the center, holding the products together in the form of dumplings.
10. Brush with beaten yolk.
11. Bake the envelopes for 20 minutes at 180 degrees.

Crispy caramelized almonds perfectly complement the smooth puree. The puff pastry is light and crunchy. This is an original traditional delicacy, popular among the French no less than eclairs, fluffy sourdough rolls and other national pastries.

Shodo

This ancient and unique French dessert can surprise you with its sophistication and simplicity. To prepare it you will need:

1. Wine five hundred ml;
2. Sugar two hundred and forty grams;
3. Twelve yolks.

All ingredients must be whisked in a water bath until smooth and homogeneous. The result should be a drink similar to alcoholic eggnog; brides were supposed to prepare it for their grooms. By the way, the original eggnog drink is prepared with the addition of wine.

Thematic excursions

Gastronomic tours are one of the best ways to get to know the culture of a country a little closer. This is especially true in France. We have compiled a list of the most interesting thematic excursions in Russian in Paris, Lyon and Nice, where you will learn all the most interesting things about French desserts.

Parisian bakery

An interesting excursion in Paris in Russian with brilliant reviews. It will appeal to every sweet tooth who dreams of mastering the preparation of French desserts. Under the guidance of experienced confectioners, you will learn this “jewelry” work. The master class is suitable for beginners (you can prepare mousse) and more experienced cooks (strawberry cake, the legendary Parisian eclair). One thing is for sure - it will be healthy, tasty and fun.

Tour of pastry shops

A gastronomic tour with excellent reviews – those with a sweet tooth will be delighted. An educational walk through the legendary bakeries and pastry shops of the Marais quarter awaits you: legends, secret recipes, amazing stories. The most delicious French marmalade, soft caramel sweets, handmade waffles, profiteroles made right in front of you - this is just part of what you can try on this excursion through the main “sweet” quarter of Paris.

French chocolate

A tour of Paris with a Russian-speaking guide, who is very popular with tourists (excellent reviews). You will walk through the most bourgeois quarter of Saint-Germain-des-Prés. Along the way, the guide will tell you about the history of chocolate and its mysteries, legends, and flavors. This is really interesting. Moving from one chocolate boutique to another, from tasting to tasting, you will try legendary sweets, learn to understand them, and become a true connoisseur of this delicacy.

Lyon: Tasting and Masterclass

A unique chance to make famous French cakes at Bruno Jourdan's chocolate house. A baking master class awaits you (you will take home a box of your own pasta), tastings, and communication with the pastry chef. You will taste incredibly delicious chocolate, master the culinary tricks of the French and just have a good time.

Tastings in Nice

This tour will definitely appeal to those who like to get acquainted with the culture of the country through tastings and immerse themselves in the atmosphere of local life. A Russian-language excursion in Nice is an exclusive tour of the most “delicious” places, a fascinating story about culinary traditions, interesting stories about the “sweet” life, legends and much more. Of course, you can’t go without tastings – chocolate, cakes, coffee and much more. The guide will also show you a supermarket, which will delight gourmets.

Before you go, be sure to check out our guide to smart shopping in France. Clothing, cosmetics, perfumes, souvenirs for every taste, gifts, food, alcohol - we have collected the best shopping ideas in one place.

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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!).