French desserts - 9 home-made recipes

French desserts are a classic of “sweet” cooking. All of them are exclusively refined and verified.

Apple marshmallows at home

Marshmallows are not sugary, stable, completely natural. Do not be upset if the result has not met expectations on the first try. It is important to achieve the desired texture, adapt to the "behavior" of the components. But the taste of dessert always turns out to be excellent. Not entirely successful, as a rule, only texture.

Structure:

• applesauce (from your favorite fruit variety) - 135 g;
• egg white - 1 pc.;
• sugar - 80 g;
• sugar in syrup - 140 g;
• water - 80 ml;
• agar-agar - about 6 g;
• Sweet powder (decoration) - to taste.

Stages of preparation:

1. The fruits are peeled so that the skin (saturated with pectin) remains.
2. Halves of fruit are cut down to the bottom of the mold. Bake at 180 degrees for about 20 minutes.
3. The fruits should soften, almost turning into mashed potatoes. They make sure that they do not burn out.
4. In a blender, ready-made warm apples are whipped in mashed potatoes. The mass is also wiped through a sieve for greater tenderness, uniformity.
5. Puree is weighed and the right amount is taken. It is combined with 80 g of sugar, sent in a saucepan to a very low heat.
6. Puree, stirring nonstop, boil for 2 minutes. Sugar at this point is completely dissolved in the mass.
7. Puree is used further only after cooling, solidification.
8. The protein is introduced, the mixer is immersed in the mass at the highest power.
9. Bring the mashed potatoes to a thick cream texture.

If the “beaks” remain on the corollas when removed from the mass, they keep their shape well, then the dessert will definitely succeed.

1. The prepared portion of agar-agar is mixed with water, sugar (for syrup), put on a medium-heated hotplate.
2. After the appearance of the foam, the syrup is constantly interfering.It is advisable to do this with a spatula.
3. It is worth considering that the mass will foam and increase several times.
4. After 4-6 minutes, the syrup begins to stretch, drip a dense drop, immediately solidifying in the form of a thread. This is an indicator that he is ready. It may take more or less time to reach this state. You should sometimes check it with a spoon.
5. This syrup is introduced into applesauce very hot, immediately from the stove. Pour a thin "thread", while whipping the mass at low speeds of the mixer.
6. Next, the mass is beaten for another 7 minutes, until it cools. At this stage, agar-agar begins to act.
7. Mass fill a pastry bag, form the product.

Marshmallows dry in the room for 10 hours. Sprinkle the finished “marshmallows” with powdered sugar.

It is important to carefully evaluate the texture of the product at each cooking step. The “right” marshmallow is airy and dense at the same time. The lines of marshmallow figures are clear, do not blur.

Custard eclairs

Fresh eclairs, cooked at home - are especially bright in taste. A gentle milk and egg cream complements this delicacy.

Ingredients (custard dough):

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

Ingredients (custard cream):

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

Composition (decoration):

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

Stages of preparation:

1. Cook the cream: mix 0.5 prepared servings of sugar, vanilla (seeds and halves of the pod), bring to a boil.
2. Milk is infused for half an hour under a dense layer of cling film. So vanilla flavors are better absorbed by the liquid.
3. Starch (flour) is poured into a clean container, sugar is added, mixed.
4. Pour the yolks. All rubbed with a whisk so that there are no "flakes".
5. Flavored milk is boiled again.
6. Pour its third into the thickened yolks. Beat at the same time.
7. The remainder of the milk is also introduced.
8. Move the pan with this workpiece to medium heat. Warm up the mass, stirring. The cream becomes denser.
9. Cream on starch should be boiled for a couple of minutes. If it is cooked on flour, it is only warmed up.
10. The cream is ready. It can be made smoother by passing through a sieve. At the end, put oil in it.
11. After 4 hours in the cold, whipped cream can be added to the finished cream.
12. For the test, milk is combined with water, pieces of butter, salt, sugar.
13. All bring to a strong boiling point, immediately introduce the flour. Mix quickly.
14. On low heat bring the dough to readiness for another 5 minutes. Do not stop stirring. If the lump of dough falls behind the pan, it is ready.
15. Shake the eggs, portioned into the dough. At the same time knead. It turns out a gentle cream dough of medium density.
16. It is released from a pastry bag on parchment in a heat-resistant form.
17. The molds are baked first at 200 degrees 20 minutes until golden. Then - 10 minutes are dried at 150 degrees.
18. When chilled, they are filled with cream.

The finished baked dough is firm, crunchy, completely dry and light. Inside, voids naturally appear, which are filled from a pastry bag.

Cooking Chocolate Parfait

Serve chilled dessert in molds, decorating as desired.

Structure:

• meringue (marshmallow) - 100 g;
• eggs (very high quality, because heat treatment is not provided) - 2 pcs.;
• Cocoa - 20 g;
• sugar - 70 g;
• chocolate (high percentage of cocoa) - 160 g;
• butter - 160 g.

Stages of preparation:

1. Butter in pieces and slices of chocolate dissolve in a water bath. Remove from the stove.
2. Introduce the yolks, sugar, cocoa. Beat this preform in foam.
3. Pure proteins (without yolk drops) are whipped separately. It turns out very lush foam.
4. Finely chop the marshmallows.
5. Several tablespoons of protein foam are introduced into the chocolate-egg blank.
6. Then pour little pieces of meringue.
7. This mass is released in molds.
8. Allow her to freeze for about 4 hours in the cold.

This soft dessert without flour is suitable for lovers of creamy delicacies.

Caramel Banana Dessert

This is one of the fastest, easiest fruit desserts. The texture of the banana and its taste change under the influence of temperature. The delicacy is roasted and tender.

Structure:

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

Stages of preparation:

1. The banana pulp is divided lengthwise into half.
2. They are placed in a greased pan, warmed to medium temperature.
3. Both sides are fried to a light "golden" crust.
4. Sprinkle with sugar, turn over so that the sugar melts.
5. Repeat this so that both sides are in caramel.
6. It is necessary not to overheat the pan so that the dish does not burn.
7. Sprinkle with cashew banana.

Serve the dish slightly chilled or warm. The dessert is delicious and cold.

Homemade roasting

This roasting comes out very high quality, tasty, natural. It does not differ in texture from purchased goodies.

 

Structure:

• lemon juice (preferably freshly squeezed) - 25 ml;
• walnuts - 260 g;
• chocolate (favorite variety) - 200 g;
• sugar - 160 g.

Stages of preparation:

1. Walnuts are chopped in pieces about 5 mm in size (or to your taste).
2. Cook a mixture of water (50 ml) and sugar on a low boil.
3. If the syrup has become more viscous, thick and has acquired a caramel shade - it is ready.
4. Citrus juice is introduced into it, mixed.
5. Introduce nuts, knead.
6. Pick up with a spoon and roll up soft small balls. A spoon before each new serving is dipped in water.
7. The blanks are laid out on a greased dish.
8. Half an hour dessert "grasps."
9. Chocolate is softened in a water bath, into which the frozen balls are lowered. Distribute them on a dish with a layer of butter.
10. Cool to solidification.

Sweets made from roasted nuts and sugar turn out to be “strong”, but not “wooden,” they bite well. Fresh caramel has a mild flavor, crunches.

Cooking French Meringues

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

Structure:

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

Stages of preparation:

1. First, whites without additives are whipped. It turns out a lush foam.
2. Without stopping the whipping process, add juice in drops, add sugar in small portions. If the foam turned out to be very dense, not pouring (not draining when the container is turned over), the whipping is stopped.
3. The baking sheet is “covered” with parchment.
4. Using a couple of teaspoons, neat portions of cream are collected, which are distributed on parchment. They must not touch. Leave a few centimeters between the products.
5. Bake at 110 degrees for an hour and a half.
6. Meringues cool only in the switched off oven (about 2 hours).

Meringues are served chilled or warm. Macaroni cookies are made from them: two meringues are glued with jam or a gentle cream.

Orange Dessert Crepe Suzette

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

Structure:

• 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 its discretion) - 3 tbsp. l .;
• orange liquor (optional) - 3 tbsp. l .;
• oranges (medium fruits) - 3 pcs.;
• butter - 150 g;
• sugar - 60 g.

Stages of preparation:

1. Suzette pancakes are prepared (crepes): eggs are shaken with salt, powdered sugar.
2. Introduce milk, cream, flour.
3. Pancakes are baked from pouring dough after several hours of insisting. Having settled, the base will be more dense, swollen.
4. Small portions of the dough are fried (both sides) in oil. Crepes are ready.
5. With oranges, rub 1 tbsp. l zest without a white layer. They also squeeze juice.
6. Prepared sugar is spread on a clean, dried pan. Turn on the fire by heating the dishes.
7. Melt sugar, avoiding combustion. It turns out a homogeneous brown caramel.
8. Oil is introduced as follows: the entire solid piece is carried along the walls of a hot pan. The melted mass drains into caramel.
9. Zest is introduced into the pan, gently shaken, mixing the components. Caramel simmers for 1 minute.
10. Orange juice is added by a trickle along the edge of the caramel. Shake again. Boil for 4 minutes.
11. Enter (optional) an orange alcoholic drink, boil until the alcohol evaporates.
12. Put a few pancakes in the sauce, warm them all for a couple of minutes.

Hot crepes in sauce - an exquisite “restaurant” treat, which is prepared from simple products.

Almond Apple Envelopes

Envelopes are prepared from purchased dough, which simplifies the creation of baking.

Structure:

• almond flakes - 90 g;
• yolk - 1 pc.;
• puff pastry (finished) - 1 pack;
• powder - 45 g;
• applesauce puree - 220 g;
• rum - 90 ml.

Stages of preparation:

1. Melt the powder at high temperature in a pan.
2. Almond flakes are poured into caramel.
3. Set the medium heat, stir, covering the flakes with caramel.
4. Spread on parchment, cool, chop. Use a rolling pin for this.
5. A silky homogeneous apple puree from baked apples is placed in a bowl.
6. Raisins are left to swell in rum for 1 hour. Dried fruits are taken pre-peeled, steamed.
7. Almonds, mashed potatoes, raisins are combined.
8. Roll out the dough, cut out circles, distribute them on a baking sheet.
9. Lay 1 tsp. fillings in the center, fasten products in the form of dumplings.
10. Smeared with whipped yolk.
11. Envelopes bake for 20 minutes at 180 degrees.

Crispy almonds in caramel perfectly complement delicate mashed potatoes. Puff pastry crunches. This is an original traditional delicacy, popular among the French no less than eclairs, magnificent sourdough rolls and other national pastries.

Blanmange Treats Recipe

All lovers of jelly and milk desserts will enjoy such a treat.

 

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

Structure:

• icing sugar - 85 g;
• milk - 0.4 l;
• gelatin - 8 g;
• almonds - 120 g.

Stages of preparation:

1. The gelatin is left to swell in slightly warmed water.
2. Almonds are boiled in boiling water for 3 minutes. Immediately lower it into cold water, peel it.
3. The almonds, well peeled, are ground into fine flour in a blender.
4. Boil milk with powder and almond flour for half a minute, remove. Leave for 10 minutes.
5. Filter the mass through a dense sieve, inject gelatin. Dissolve the crystals.
6. Leave to solidify in molds in the refrigerator.
7. Decorate at your discretion.

Chilled, melting dessert - a delicious alternative to ice cream and regular jelly treats.

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