French dough: recipe and preparation features. French dough for all types of baking! Butter french pastry name

It’s unlikely that young housewives know what “Khrushchev’s” dough is. And in the Soviet years after the war, this recipe for the “correct” French or Viennese yeast dough for pies, pies and buns was very popular. Some grandmothers still entice their grandchildren with mind-blowing pies based on this recipe with different fillings.

This foreign dough is very different from our Russian yeast dough, which is usually cherished, kept warm, kneaded for a long time, fermented and aged. You can make quick baked goods from it.

Moreover, they say that such French dough can be “forgotten” for several months in the refrigerator, and then please your unexpected guests or family with delicious quick pies, buns or pies. Hence the name ageless. I don’t know, I haven’t “tolerated” it for that long, but I can say with confidence that it keeps well for 2-3 days. The only caveat to this recipe is the “Khrushchev” dough. If the dough plays in the refrigerator for several days, before preparing the products, you need to mix half a teaspoon of soda (quicklime) into it. Then there will be no sour smell.

A low bow for this recipe to Anna Grigorievna Dyshkant, who brought it from Kyiv to Moscow and pampered members of the Politburo, Khrushchev, Gromyko with delicious pastries. She worked as a cook in their families. Anna Dyshkant later published this wonderful recipe in various newspapers and magazines. William Pokhlebkin rewrote this recipe as “kulebyak” dough, Larisa Isarova gave the yeast dough the name “ageless”. Housewives who were delighted with it began to call this dough “Khrushchev’s” or “correct” dough for pies, probably in honor of the fact that Khrushchev really loved to devour delicious pies from such dough.

In our Notebook there are several recipes for baking from this dough, from my mother and from Galina Kotyakhova. Galina has a recipe for “Khrushchev” dough with live pressed yeast, my mother has a recipe for dry instant yeast.

Pies made from ageless “Khrushchev” dough

Recipe for pies with cottage cheese and stewed cabbage from Galina Kotyakhova

I don’t particularly do baking, but I came across the recipe in an old magazine. The title seemed interesting: “The ageless “Khrushchev’s dough.” I read it and decided to try this recipe for pies. I didn’t find anything special in the ingredients, but the baked pies with cottage cheese and pies with cabbage that came out of the oven turned out excellent.

In this photo there are pies with cabbage:

Ingredients:

• Fresh yeast – 50 g,
• wheat flour – 3.5 – 4 cups,
• 2 tbsp. spoons of granulated sugar,
• warm milk – 1 glass,
• margarine – 200 g,
• salt – ½ tsp,
• 2 eggs (1 for the dough, 1 for brushing the pies).

For the filling in cottage cheese pies:

• cottage cheese – 300 g,
• 1 egg yolk,
• 1 tbsp. spoon of sugar.

For the filling in pies with cabbage:

• Stewed cabbage with onions

Cooking process:

Prepare the dough. First, grind the yeast with salt in a bowl, then add a glass of warm milk, add softened or melted (not hot!) margarine, one egg, sugar and mix everything, gradually adding wheat flour sifted through a sieve. Place the kneaded dough on a table sprinkled with flour, knead it well with your hands and put it in a plastic bag. Place the yeast dough in the bag in the refrigerator for 3 hours.

After the time has passed, we will immediately begin cutting the “Khrushchev” dough for baking pies. We cut the dough into two parts, roll it into a sausage and cut it into small pieces, which we turn into blanks for pies. Roll out each piece with a rolling pin into a round cake, and place the filling in the middle.

I have pies with two different fillings, one with fried cabbage and onions, and the other with cottage cheese filling.

We pinch the pies and place them seam side down on a baking sheet covered with baking paper, lightly greased with vegetable oil.

In general, French dough bakes perfectly without brushing with egg. It has a delicate structure and a soft thin crust. I coated the cabbage pies with beaten egg using a brush, and coated the cottage cheese pies with tea leaves.

Place the pan with pies in the preheated oven for 30 minutes, bake at 200 degrees. This amount of yeast dough yielded 22 filled pies.

And in this photo there are baked pies with cottage cheese made from Khrushchev dough:

Bon appetit!

Sweet pie with apples and apricots on Khrushchev dough

Recipe with fast acting dry yeast

• Instant yeast (Saf-moment) – 1 sachet (11 g or 2 tablespoons),
• Flour 3.5-4 cups,
• Milk or water – 1 glass,
• Salt – ½ tsp.
• Sugar 4 tbsp. l.
• Margarine – 1 pack,
• Egg – 1 pc.

used as filling for the pie:

Apple jam and fresh apricots.

The original cold yeast dough recipe my mom was given called for 3 tablespoons of dry yeast. We thought this amount was too much, so we converted it to 2 spoons.

Instant yeast is mixed with sifted flour, sugar, salt, milk or water, softened margarine and egg are also added. The ageless “Khrushchev” dough is kneaded by hand or in a bread machine on the “dough” or “pizza” mode.

The dough is transferred to a plastic bag and sent to the refrigerator for 3-4 hours. When using 3 tablespoons of yeast as directed in the original recipe, the dough expanded greatly after just 40 minutes of fermentation. This is clearly visible in my mother's photo.

The baking dish is lined with paper, a rectangular layer of most of the French dough is laid out on it, and sides are made along the edges. Apple slices and chopped apricots are laid out on the yeast dough. The pie can have any filling, sweet or savory. For unsweetened baked goods, the amount of sugar should be halved.

Cut strips from the remaining dough, roll each strip into a rope and use the cuts of a knife to make it into a shape. As you can see in the photo, the dough is very easy to work with, it does not stick to your hands.

Place strips of dough beautifully on top of the fruit filling and brush with beaten egg using a brush.

Bake the French pastry pie in an oven preheated to 190-200 degrees Celsius for about 30 minutes. Check readiness with a wooden stick.
Here it is, a ruddy and beautiful mother’s pie! Help yourself!

Sincerely, Anyuta and Recipe Notebook.

French cuisine has always been an example of excellence in the art of cooking, and the French consider famous chefs to be a kind of poets. The French are discerning connoisseurs and lovers of fine cuisine; they are picky and meticulous in selecting the range and quality of food products.
In its traditional form, French cuisine is a rich and varied cuisine due to the wide range of products used and the different ways of preparing them.
Based on French tradition, the great French culinary specialist Antoine Carême believed that economy is the enemy of good cuisine.

Breese dough

Basically, this dough can be used to make cakes, pies, savory and sweet pies. To make the dough work well, you need to prepare butter of good consistency - not too thick and not too soft.
Thus, it must be removed from the refrigerator a few minutes before use.

Products:

200 g flour;
120 g butter;
3 tbsp. l. water;
5 g salt.

How to prepare Brize dough:

Sift the flour onto a board, make a well in the center, pour water into it, put butter and salt, mix everything thoroughly and knead until the dough comes away from your hands.
Then form a ball on a board sprinkled with flour and leave for 1 hour, and more if necessary.

Brize dough No. 2

Products:

250 g flour;
125 g butter;
5 g salt;
25 g granulated sugar;
3/4 cup water;
soda.

How to prepare Brize dough:

Pour flour into a bowl or cutting board, make a funnel, put butter, salt, sugar, cold water, baking soda on the tip of a knife.
Mix everything quickly with your hands until the lumps disappear; if you mix the dough for a long time, the cakes will turn out tough.
Roll the dough into a ball, cover with a damp cloth so that the dough does not dry out, and place in a cool place for 1-2 hours.

Shortbread dough

Products:

300 g flour;
125 g butter;
50 g granulated sugar;
1 raw egg;
salt.

How to make shortbread dough:

Heat the butter in a saucepan over moderate heat, add granulated sugar, stirring constantly with a wooden spoon until thick.
Pour flour onto a board, make a well in the center, pour in the egg, add a pinch of salt and sweet butter. Knead thoroughly, roll out carefully (as it crumbles easily) and as thinly as possible, having previously floured both the dough rolling board and the rolling pin.
Puff pastry
Puff pastry is the basis for the preparation of flour confectionery products; It is easy to prepare, but you need to have time: while the brise dough takes 5 minutes to prepare, puff pastry requires more than an hour.
The main concern is the butter, as if it is too soft and the rolling board and rolling pin are not floured enough, the dough will stick and break during the kneading process. This does not create serious difficulties, but will interfere with increasing the desired thickness.

Puff pastry

Products:

500 g flour;
500 g butter;
1 tbsp. water;
salt.

How to make puff pastry:

First of all, sift the flour in a heap, slowly pour a glass of water into the well in the center, stirring constantly, and put a pinch of salt. Add water until the dough sticks to your fingers, then form into a ball and leave for 5 minutes.
Sprinkle the dough board and rolling pin with flour and roll out the dough.
Place butter in the center (soften in your hands), fold in four, very carefully roll out lengthwise, then fold in thirds; Sprinkle the board with flour again; turn the dough so that the fold is in front of you, roll out the dough as before and fold in the same way, sprinkle lightly with flour and place for 20 minutes. to a cool place.
Then start again as before: roll out the dough 2 times and leave for another 20 minutes.
Finally, after 5-6 such operations, the dough is ready.

Classic Beignet Dough No. 1

Products:

250 g flour;
2 tbsp. l. vegetable oil;
2 raw eggs;
1/2 coffee spoon of salt;
1/4 liter of water or milk.

How to make classic beignet dough:

Pour flour and salt into a saucepan, make a well in the center, crack 1 whole egg into it, and mix gently with a wooden spoon.
When the first egg is completely softened, add the second, then vegetable oil, milk or water, mix thoroughly until it becomes fresh cream, leave to rest for 1 hour before use.
For sweet dough, add 1 tbsp to flour. l. granulated sugar.

Bignet dough No. 2

Products:

250 g flour;
160 g butter;
6 raw eggs;
1/2 liter of water;
5 g salt.

How to make beignet dough:

Pour water into a medium-sized saucepan, add butter, salt, and place over moderate heat; As soon as the water boils, remove from the heat, immediately add all the flour, stirring vigorously with a wooden spoon, put it back on the fire and continue stirring until the water has almost completely evaporated. The dough is ready when it remains dry at the bottom of the pan, which can be determined by simply stirring; then remove the pan from the heat and cool the dough, then add one egg at a time, beating with a wooden spoon.
Remove the baking sheet from the oven, check that it is clean, and lightly grease it with butter.
Place small portions of dough on a baking sheet with a spoon at a certain distance from each other, since the dough swells when frying. Preheat the oven to moderate temperature, place a baking sheet in it for 20 minutes.
When the dough portions are fried, they can be filled with: pastry cream, thick bechamel sauce mixed with grated cheese, minced chicken, eggs poured into boiling water, etc.
If you need a sweet dough, add 30 g of granulated sugar diluted in water.

Beignet dough with beer No. 3

Prepared like classic beignet dough No. 1, but instead of milk or water, beer is added.

Bignet dough airy No. 4

The same proportions as in the classic beignet dough No. 2, only first the flour is mixed with egg yolks, then with vegetable oil and finally beaten egg whites are added.

Biscuit dough

Products:

200 g granulated sugar;
50 g sifted flour;
50 g potato starch;
4 raw eggs;
1 packet of vanilla sugar;
1 pinch of salt.

How to make biscuit dough:

Place granulated sugar, vanilla sugar, egg yolks, salt in a bowl, mix thoroughly until it becomes a white mass. If lumps form, continue stirring, adding flour and starch little by little.
Beat the egg whites, carefully add to the mixture, and mix thoroughly again.
Place in a mold well greased with butter and place in the oven.

Bon appetit!

Like all doughs, pancake dough requires at least 2 hours of rest before working with it. You can prepare the dough in the evening to use it the next day; dough left to rest has better adhesion to food and fermentation occurs more easily.
The need to rest the dough is even more pronounced when one of the ingredients is beer.
Of course, if the dough calls for beaten egg whites, they are added at the last moment.
It is difficult to give an exact proportion of liquid - water, beer or milk, since the quality of flour varies: one absorbs more liquid, the other less. In any case, the dough should be liquid, but of a thicker consistency than for pancake dough; it should be smooth and without lumps. The batter liquid should never be too cold; if it is warm, the dough will ferment better and faster.
Flour should always be sifted. Pour a heaping amount of flour into a bowl, make a well in the center where you put all the ingredients indicated in the recipe; Using a wooden spoon, slowly and thoroughly stirring, pour in the liquid carefully and gradually, avoiding whipping or stirring too vigorously.
When the dough is ready, cover the bowl and leave to rest for at least 2 hours, but not in the refrigerator.

Dough for making pancakes No. 1

(filling: meat, brains, vegetables)

Products:

100 g flour;
1 raw egg;
salt;
1/2 tsp. dry yeast;
beer.

Sift the flour into a bowl, make a hole in the center with a wooden spoon, where to put the egg, salt, yeast, constantly stirring with the flour, add beer little by little in such an amount that the dough is thicker than pancake dough.
When the dough is ready, cover the bowl and leave to rest (but not in the refrigerator) for at least 2 hours.

Dough for making pancakes No. 2

(mainly for vegetable filling)

Products:

125 g sifted flour;
1 tsp. vegetable oil;
1/3 tbsp. beer;
2 beaten egg whites;
1/2 tbsp. warm water;
3 g salt (1 pinch).

How to prepare pancake dough:

Pour flour into a bowl, make a well in the center, pour in vegetable oil, add salt, stirring constantly with a wooden spoon, add beer and water little by little, leave for 2 hours without placing in the refrigerator.

Dough for making pancakes No. 3

(for fruit filling)

Products:

100 g sifted flour;
2 egg whites;
water;
salt.

How to prepare pancake dough:

Put flour, salt in a bowl, pour in water, stirring constantly with a wooden spoon, bring to a thick cream; Close the bowl and leave the dough to rest for 2 hours without placing it in the refrigerator.
Before using, add beaten egg whites to the dough.

Many people know that French cuisine is the most exquisite in the whole world. Baking according to her recipes is popular not only in Europe.

TYPES OF FRENCH PASTRY

The variety of French pastries amazes any tourist who comes to the country. Confectioners offer a huge number of both savory and sweet products.

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.” A classic baguette weighs 250 grams and is, indeed, shaped like 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 of white bread is that it becomes stale by the end of the day. The next day, the French soak it in broth or coffee.

Croissants are traditionally considered the most famous type of layered French pastry. This crescent-shaped product, cooked with a lot of butter, has become a national symbol of France.
It is believed that the croissant came to the French from Austria. Legend has it that when Ottoman troops laid siege to Vienna in the 17th century, bakers baked fresh buns at night. Hearing that the Turks were going to dig under the walls of the city, they warned the soldiers and failed the enemy’s plan.
The puff pastries that pastry chefs baked after the Austrians' victory over the Turks were shaped like the crescent moon adorning the Turkish flag.

Brioche is a rich bun with a characteristic aroma and taste of fresh butter. Brioche was especially popular in Gournay and Gisors, famous for their largest butter markets. Originally, this type of butter bread was traditionally baked for Christmas. To form the product, small balls are made from the dough and connected to each other, 4-6 pieces each.

Profiteroles are translated from French as “profitable”, “useful”. Once upon a time in France this was the name for a small monetary reward. Now profiteroles are known and loved almost all over the world.
These airy choux pastry products do not exceed four centimeters in diameter. Custard, mushrooms, and pate are used as fillings for profiteroles.
Unsweetened profiteroles serve as an addition to broth and various soups.

THE FRENCH'S FAVORITE PASTRY

It's hard to find a French person who doesn't love baking. In any French city, even the smallest, the bakery is the main store. On one street there are sometimes 2-3 bakeries, and not one of them goes unnoticed by visitors.

In the morning, bakers offer the freshest baguettes with a golden crispy crust. Some French may still use a piece of baguette instead of a spoon or fork. Even in cafes you can see how this white bread is used to collect delicious sauce from a plate.

A real French morning begins with a freshly baked croissant. This rich puff pastry goes very well with aromatic coffee. The people of the country love it very much brioche buns, profiteroles with various fillings, savarena pies, reminiscent of our rum women.

Popular in France petit fours– tiny cookies or cakes with different fillings and decorations made of icing and cream.

Delightful Millefeuille dessert Reminds me of a Napoleon cake. It consists of many thin layers of dough, which is spread with almond cream and fresh berries.

1. DOUGH BREEZE

Basically, this dough can be used to make cakes, pies, savory and sweet pies. To make the dough work well, you need to prepare butter of good consistency - not too thick and not too soft.
Thus, it must be removed from the refrigerator a few minutes before use.

Ingredients for 4 persons:
- 200 g flour,
- 120 g butter,
- 3 tbsp. spoons of water,
- 5 g salt.

Preparation
Sift the flour onto a board, make a well in the center, pour water into it, put butter and salt, mix everything thoroughly and knead until the dough comes off your hands, then form a ball on a board sprinkled with flour and leave for 1 hour, and if necessary, more.

2. SHORT DOUGH

Ingredients:
- 300 g flour,
- 125 g butter,
- 50 g granulated sugar,
- 1 raw egg,
- salt.

Preparation
Heat the butter in a saucepan over moderate heat, add granulated sugar, stirring constantly with a wooden spoon until thick.
Pour flour onto a board, make a well in the center where to pour the egg, put a pinch of salt and sweet butter, mix thoroughly, roll out carefully (since it crumbles easily), and as thinly as possible, having previously sprinkled flour on both the board for rolling out the dough and and a rolling pin.

3. PUFF PASTRY

Ingredients:
- 500 g flour,
- 500 g butter,
- 1 glass of water,
- salt.

Preparation
Puff pastry is the basis for the preparation of flour confectionery products; It is easy to prepare, but you need to have time: while the brise dough takes 5 minutes to prepare, puff pastry requires more than an hour.
The main concern is the butter, as if it is too soft and the rolling board and rolling pin are not floured enough, the dough will stick and break during the kneading process. This does not create serious difficulties, but will interfere with increasing the desired thickness.
First of all, sift the flour in a heap, slowly pour a glass of water into the well in the center, stirring constantly, and put a pinch of salt. Add water until the dough sticks to your fingers, then form into a ball and leave for 5 minutes. Sprinkle the dough board and rolling pin with flour and roll out the dough.
Place butter in the center (soften in your hands), fold in four, very carefully roll out lengthwise, then fold in thirds; Sprinkle the board with flour again; turn the dough so that the fold is in front of you, roll out the dough as before and fold in the same way, sprinkle lightly with flour and place for 20 minutes. to a cool place.
Then start again as before: roll out the dough 2 times and leave for another 20 minutes.
Finally, after 5-6 such operations, the dough is ready.

4. CLASSIC BEIGNET DOUGH № 1

Ingredients:
- 250 g flour,
- 2 tbsp. spoons of vegetable oil,
- 2 raw eggs,

- 1/4 liter of water or milk.

Preparation
Pour flour and salt into a saucepan, make a well in the center, crack 1 whole egg into it, and mix gently with a wooden spoon. When the first egg is completely softened, add the second, then vegetable oil, milk or water, mix thoroughly until it becomes fresh cream, leave to rest for 1 hour before use.
For sweet dough, add 1 tbsp to flour. a spoonful of granulated sugar.

5. BEIGNET DOUGH № 2

Ingredients:
- 250 g flour,
- 160 g butter,
- 6 raw eggs,
- 1/2 liter of water,
- 5 g salt.

Preparation
Pour water into a medium-sized saucepan, add butter, salt, and place over moderate heat; As soon as the water boils, remove from the heat, immediately add all the flour, stirring vigorously with a wooden spoon, put it back on the fire and continue stirring until the water has almost completely evaporated. The dough is ready when it remains dry at the bottom of the pan, which can be determined by simply stirring; then remove the pan from the heat and cool the dough, then add one egg at a time, beating with a wooden spoon.
Remove the baking sheet from the oven, check that it is clean, and lightly grease it with butter. Place small portions of dough on a baking sheet with a spoon at a certain distance from each other, since the dough swells when frying. Preheat the oven to moderate temperature, place a baking sheet in it for 20 minutes.
When the dough portions are fried, they can be filled with: pastry cream, thick bechamel sauce mixed with grated cheese, minced chicken, eggs poured into boiling water, etc.
If you need a sweet dough, add 30 g of granulated sugar diluted in water.

6. BEIGNET DOUGH WITH BEER № 3

Prepared like Classic Beignet Dough No. 1, but with beer instead of milk or water.

7. AIR BEIGNET DOUGH № 4

The same proportions as in the "Classic Beignet Dough No. 1", only first the flour is mixed with the egg yolks, then with the vegetable oil and finally the beaten egg whites are added.

8. SPONGE DOUGH

Ingredients:
- 200 g granulated sugar,
- 50 g sifted flour,
- 50 g potato starch,
- 4 raw eggs,
- 1 packet of vanilla sugar,
- 1 pinch of salt.

Preparation
Place granulated sugar, vanilla sugar, egg yolks, salt in a bowl, mix thoroughly until it becomes a white mass. If lumps form, continue stirring, adding flour and starch little by little.
Beat the egg whites, carefully combine with the mixture, mix thoroughly again, put in a mold well greased with butter, and place in the oven.

9. DOUGH FOR PASTRY BRIOCHE

Ingredients:
- 200 g flour,

- 10 g dry yeast,
- 2 raw eggs,

- 1/2 coffee spoon of salt.

10. BRIOCHE DOUGH MUSLINE

As in the previous recipe, only instead of 125 g of butter, take 150 g.

11.EASY BRIOCHE DOUGH

Ingredients:
- 200 g flour,
— 125 g butter + 50 g for the mold,
- 10 g dry yeast,
- 2 raw eggs,
- 1 tbsp. spoon of granulated sugar,
- 1/2 coffee spoon of salt,
- 2 tbsp. spoons of milk.

12. PANCAKE DOUGH

Ingredients for 20 pancakes:
- 250 g flour,
- 3 raw eggs,
- 3 glasses of milk,
- 5 tbsp. spoons of vegetable oil,
- salt.

Preparation
Pour flour into a bowl, make a well in the center and break the eggs into it, mix with a wooden spoon, gradually add milk, avoiding the formation of lumps; If, despite everything, they still appear, pass the dough through a large sieve and add vegetable oil.
In the kitchen, it is necessary to have a cast iron frying pan specifically for pancakes; it does not need to be washed, unless after purchase; Before putting it on the fire, just wipe it with clean paper.
When the pan is hot, fry the pancakes by spooning the batter into the pan at once and making circular movements that will allow them to fry well on both sides, then start again until the batter is gone.

TIPS FOR PREPARING PANCAKE BATTER

Like all doughs, pancake dough requires at least 2 hours of rest before working with it. You can prepare the dough in the evening to use it the next day; dough left to rest has better adhesion to food and fermentation occurs more easily.

The need to rest the dough is even more pronounced when one of the ingredients is beer.

Of course, if the dough calls for beaten egg whites, they are added at the last moment.

It is difficult to give an exact proportion of liquid - water, beer or milk, since the quality of flour varies: one absorbs more liquid, the other less. In any case, the dough should be liquid, but of a thicker consistency than for pancake dough; it should be smooth and without lumps. The batter liquid should never be too cold; if it is warm, the dough will ferment better and faster.

Flour should always be sifted. Pour a heaping amount of flour into a bowl, make a well in the center where you put all the ingredients indicated in the recipe; Using a wooden spoon, slowly and thoroughly stirring, pour in the liquid carefully and gradually, avoiding whipping or stirring too vigorously.

When the dough is ready, cover the bowl and leave to rest for at least 2 hours, but not in the refrigerator.

13. № 1

(filling: meat, brains, vegetables)
Ingredients:
- 100 g flour,
- 1 raw egg, salt,
- 1/2 teaspoon dry yeast,
- beer.

Preparation
Sift the flour into a bowl, make a hole in the center with a wooden spoon, where to put the egg, salt, yeast, constantly stirring with the flour, add beer little by little in such an amount that the dough is thicker than pancake dough.
When the dough is ready, cover the bowl and leave to rest (but not in the refrigerator) for at least 2 hours.

14. DOUGH FOR PREPARING PANCAKES № 2

(mainly for vegetable filling)
Ingredients:
- 125 g of sifted flour,
- 1 teaspoon vegetable oil,
- 1/3 glass of beer,
- 2 beaten egg whites,
- 1/2 cup warm water,
- 3 g salt (1 pinch).

Preparation
Pour flour into a bowl, make a well in the center, pour in vegetable oil, add salt, stirring constantly with a wooden spoon, add beer and water little by little, leave for 2 hours without placing in the refrigerator.

15. DOUGH FOR PREPARING PANCAKES № 3

(for fruit filling)
Ingredients:
- 100 g of sifted flour,
- 2 egg whites,
- water,
- salt.

Preparation
Put flour, salt in a bowl, pour in water, stirring constantly with a wooden spoon, bring to a thick cream; Close the bowl and leave the dough to rest for 2 hours without placing it in the refrigerator.
Before using, add beaten egg whites to the dough.

French pastries. Products made from French dough

Baking French bread does not take much effort and time. In this regard, such a product can not be purchased in a store, but can be made independently at home.

For this necessary:
Warm drinking water - about 300 ml; vegetable oil - 2 large spoons; sifted flour - about 600 g; granulated yeast - ½ small spoon; medium-sized salt - 1 small spoon; sand-sugar - a large spoon.

Knead the dough
To knead the base, you need to dissolve sand-sugar in warm drinking water, and then add salt and granulated yeast to it. After the last component swells, pour vegetable oil into the same bowl, and also add sifted flour. When you mix the ingredients, you should end up with a fairly thick dough, which you need to cover with any breathable cloth and leave in a warm place for 70 minutes. In this case, the base should approximately double in size.

Baking bread in the oven
Baking homemade bread does not take much time. To do this, you should take any mold and grease it with cooking oil. Next, you need to place the risen dough in the bowl and put it in the oven. The bread needs to be cooked for 55 minutes at 200 degrees. After the product is ready, it should be removed from the dish and then grease the top with butter.
It is recommended to serve French bread warm with any first or second course.

French muffins are loved not only by adults, but also by children. The main advantage of this baking is that it is done quickly and easily.

Us necessary:
Sifted white flour - about ½ cup; sand-sugar - about ½ cup; baking powder - a small spoon; chopped nutmeg - ¼ small spoon; medium-sized salt - 1/8 dessert spoon; large fresh egg – 1 pc.; low fat natural milk – ½ cup; melted butter - about 40 g for the dough and the same amount for decoration; sand-sugar - 4 large spoons; ground cinnamon – ½ dessert spoon.

Preparing the dough
French pastries, the recipes for which we are considering, will serve as an excellent dessert for any table. To make it yourself, you need to knead a viscous dough. To do this, in one bowl you need to mix white flour with granulated sugar, baking powder, nutmeg and salt. Next, you need to make a small depression in the resulting mixture, and then pour in a liquid mass consisting of beaten egg, milk and melted cooking fat. After mixing for a long time, you should have a viscous dough. It may not be uniform.

Form and bake in the oven
To enjoy delicious French muffins, they must be shaped and baked correctly. To do this, spoon the base into prepared molds and then place them in the oven. It is recommended to bake the dessert at 200 degrees for 25 minutes.

Decoration process
While the cupcakes are baking, you can start preparing the delicious decoration. To do this, you need to mix 4 large tablespoons of granulated sugar and ground cinnamon. When the dessert is ready, its top should first be dipped into melted butter, and then into the previously prepared bulk mixture.
Decorated cupcakes must be served warm.

Now you know how delicious butter pastries are made. French buns can be prepared according to different recipes. However, we decided to present you with the simplest and most accessible method.

We have to:
White flour - from 450 g; soft butter - approximately 150 g; fresh large egg - 1 pc.; granulated sugar - approximately 100 g; natural milk of medium fat content - about 500 ml (use warm); granulated yeast - an incomplete dessert spoon; fine salt - a few pinches; chopped cinnamon - approximately 70 g.

Making the dough
Granulated sugar is dissolved in warm milk, and then a beaten egg and granulated yeast are added. Next, the resulting mass is poured into sifted flour, which is mixed with sugar in advance. After kneading the base, it should be left in a warm place for exactly 50 minutes. After the specified time has passed, soft cooking fat is additionally added to the dough.

How to shape and bake
To make delicious cinnamon rolls, roll out the dough into a not very thin layer, and then sprinkle it with chopped cinnamon. Next, the base must be rolled into a roll and cut into pieces 7-8 centimeters thick. They should be placed on a greased baking sheet and then placed in the oven.
It is recommended to bake French buns for 47-54 minutes.

Serve it right at the table
Once the cinnamon rolls are baked, remove them from the oven and brush the tops with melted chocolate (if desired). They should be served together with some hot drink (coffee, tea or cocoa).

CROISSANTS

Ingredients for 16 croissants:
For the test
150 ml of fermented milk (simple, fermentation with kefir fungus, yogurt...)
150 ml milk
3 tablespoons sugar
1 packet vanilla sugar
1 teaspoon salt
1 beaten egg
500 g flour, bio-T.55
12 g fresh yeast (or 1 packet of dry yeast for baking)

To form:
210 g butter
1 yolk + 1 tablespoon milk for brushing the dough

Dissolve the yeast in regular warm milk (not fermented) for 5-10 minutes. In a bowl, add flour, salt and sugar, add beaten egg and fermented milk. To the kitchen. Mix in processor, adding milk and yeast. Let knead for 10 minutes. Leave the dough in the bowl and cover it with cling film, let rise for 1 hour 30 minutes in a warm place (for me the oven is at 35°C).
If you have a bread machine, put all the ingredients, starting with the liquid, yeast, flour, salt and sugar, on the dough program for 1 hour 30 minutes.

Formation:
Remove the dough and place it on a floured board. Cut the dough into 2, then 2 more, and 2 more, until you have 8 equal-sized pieces.
Cut the butter into 7 pieces of 30g each.
Roll out the first piece on the work surface with a rolling pin into a rectangle, 3-4 mm thick.
Cut a piece of butter (30 g) into small pieces and place it on a rectangle of dough.
Roll out the second piece of dough and place it on top of the first, spread the second piece of butter on it...and so on for all 8 pieces of dough.

Roll out the rectangle to make a circle. Do not press too hard to prevent oil from leaking out.
Cut this circle into 4 parts with a knife, then cut each piece again. You will get 16 triangles for 16 croissants.

Make a small cut with a knife in the wide part of each triangle. Set aside, leaving a gap in between, and roll up the dough, tucking the small end into the gap.
Place the croissants on a baking sheet covered with parchment paper. Cover the plates with a towel and leave to proof for 45 minutes
Preheat oven th.180°C.
Using a brush, brush the croissants with yolk beaten in a little milk.
Place in the oven and bake for 15 to 20 minutes. The croissants should be golden and the dough should rise well.
Let the croissants cool on a wire rack.

PIE WITH PRUNES

Ingredients for 6 persons:
- 1 kg puff pastry or shortcrust pastry (see 15 types of French pastry),
- 500 g of semi-dry prunes,
- 1 tea cup of weak tea,
- 50 g of alcohol,
- 1 raw egg,
- 50 g granulated sugar.

Preparation
Remove the dough from the refrigerator and let it come to room temperature.
Rinse the prunes and soak in warm water for 2 hours, remove the seeds, and place in a saucepan with 2 tbsp. spoons of tea, put on fire, steam, stirring with a wooden spoon, add alcohol and hold on fire for 5 minutes. When the prunes have completely steamed, strain them through a sieve, put them back on the fire to dry, stirring constantly with a wooden spoon, then cool the puree.
Preheat oven to high temperature.
Roll out the dough to a thickness of 5 mm, cut into 2 rectangular pieces, one of which is 3 cm larger than the other. Lightly grease a baking tray with butter, place a smaller piece of dough in the middle, spread prune puree on it, moisten the edges with a little water, cover tightly with a large piece of dough and secure the edges, apply a design on top with the tip of a knife.
Break the egg in a bowl, beat lightly, pour a thin layer over the surface of the dough, sprinkle with granulated sugar, place in the oven for 20 minutes.
Serve hot or warm.

LEAFTS WITH CHEESE

Ingredients for 24 sheets:
- 150 g flour,
- 1 teaspoon dry yeast,
- 150 g Swiss cheese,
- 80 g butter,
- 2 cream cheeses,

- 1 egg yolk,
- 1 pinch of salt,
- ground black pepper.

Preparation
Grate the cheese. Place flour and yeast in a bowl, mix thoroughly and make a well in the center.
Cut the butter into small pieces and mash with a fork until creamy. Place 3/4 of the amount of grated cheese in flour along with butter, cream cheese and cream, lightly salt and pepper generously, mix all ingredients thoroughly until smooth and leave for 1 hour.

Sprinkle the board with flour, lay out the dough, roll out 1/2 cm thick, cut into pieces 8 cm long and 1 cm wide. Grease a baking sheet with vegetable oil and place pieces of dough on it. Break the egg, separating the white from the yolk; use the white to prepare another dish, and put the yolk in a bowl, dilute 1 tbsp. spoon of water, grease the pieces of dough with it, sprinkle with the remaining grated cheese and place for 10 minutes. into the oven.
Remove from oven and cool before serving.

Puff pies with meat and mushrooms

Ingredients for 16 pies:
- 1 kg puff pastry (see 15 types of French pastry),
- 250 g veal (piece for saute),
- 175 g lard,
- 100 g champignons,
- 3 pcs. shallots,
- 1 tbsp. spoon of fresh cream,
- 40 g butter,
- 3 tbsp. spoons of cognac,
- 2 bunches of parsley,
– 1 tea cup of flour (200 ml),

to give a golden hue - 1 raw egg.

Preparation
Remove the dough from the refrigerator and warm at room temperature.
Prepare the minced meat: peel and wash the champignons, cut into very thin slices; melt the butter in a frying pan, add the champignons and bring over high heat until the liquid boils away; peel and finely chop the shallots; rinse and finely chop the parsley to make 2 tbsp. spoons of greens; mince veal with lard; Mix all ingredients in a bowl, add cognac and cream, salt and pepper, mix thoroughly until smooth.
Pour flour onto a board, place the dough, roll out 4 mm thick, cut into 16 rectangles. Divide the minced meat into 16 pieces of dough, wrap and secure along the edges.
Preheat the oven to high temperature.
Break the egg, separating the white from the yolk; use the white when preparing another dish, and dilute the yolk with 1/2 tbsp. spoons of water, grease the prepared pies with it, place them on a baking sheet, place in the oven for 30 minutes.
Serve very hot.

EASTER CAKE

Ingredients for 6 persons:
- 400 g flour,
- 500 g minced meat (beef or veal),
- 7 raw eggs,
- 200 g butter,

- 2 bay leaves,
- 1 pinch of nigella sativa,
- 1 pinch of grated nutmeg,
- 1 pinch of hot capsicum,

Preparation
Remove the butter from the refrigerator and place in a warm place to thaw.
Prepare the dough: Pour flour onto a board, make a well in the center, put softened pieces of butter and 1 coffee spoon of salt into it, stir quickly, adding a few tablespoons little by little. spoons of water; When all the components acquire a homogeneous mass, form a ball and leave for 2 hours.
Meanwhile, for 10 min. Boil 6 eggs, cool under running cold water and remove shells.
Mix the minced meat thoroughly with parsley, hot capsicum, nigella sativa, nutmeg, salt and ground black pepper, and place in the refrigerator.
Roll out the dough into a rectangle 5 mm thick, cut into 3 rectangles.
Place the prepared flavored minced meat in the center of a large rectangle, place whole hard-boiled eggs on the minced meat, place a bay leaf along the edges, cover with two other rectangles and carefully secure on all sides of the large rectangle.
Beat the last raw egg, brush the surface of the dough with it, wrap it in foil, place in the oven at moderate temperature for 1 hour, then remove from the oven, unfold the foil, and place back in the oven for 30 minutes.
Cool and cut into pieces before serving.

ALSATIAN GOOSE LIVER PIE

Ingredients for 10 persons:
- 500 g goose liver,
— 1/2 l + 1/4 l milk,
- 500 g flour,
- 200g butter,
- 10 g salt,
- 80 g granulated sugar,
- 2 raw eggs,
- 20 g yeast,
- 40 g raisins,
- 30 g almonds,
– 30 g kirsch (cherry vodka),
- Sauternes wine jelly,
- salt, ground black pepper.

Preparation
The day before, soak the liver in 1/2 liter of milk.
The next day, keep in running water for 30 minutes, strain, remove the film, put in a bowl, add salt and pepper. Prepare pie dough from the available ingredients (see 15 types of French dough).
Grease a pie pan with butter and place peeled almonds on the bottom. Place half the amount of dough in the mold, put pieces of goose liver on top and cover with the rest of the dough, put in a warm place and let the dough rise, place in the oven for 5 minutes. at a temperature of 190°C, then reduce the temperature to 150°C and leave for 1 hour 10 minutes, remove from the oven, cool for 2 hours, remove from the mold, serve with Sauternes jelly.
To prepare the jelly, heat 1/2 liter of Sauternes, add 12 g of gelatin, soaked for 30 minutes. in cold water, place in the refrigerator. When the jelly is ready, cut into pieces.

CHAMPIGNON PIE

Ingredients for 8 persons:
- 200 g of dough (see 15 types of French dough),
- 1 kg of champignons,
- 100 g smoked brisket,
- 80 g grated Swiss cheese,
- 80 g butter,
- juice of half a lemon,
- 2 raw eggs,
- 100 g fresh cream,
- 1 clove of garlic,
- nutmeg,
- salt, ground black pepper.

Preparation
Roll out the dough into a thin layer, place in a pie pan, prick with a fork, and bake for 10 minutes.
Cut the champignons into thin slices and fry in butter with lemon juice, strain.
Finely chop the brisket, add to the champignons, add finely chopped garlic, mix thoroughly, spread over the surface of the dough, sprinkle with grated cheese.
Beat eggs, add cream, grated nutmeg, salt and pepper, mix, pour on top.
Place the mold in the oven for 35 minutes.

ASPARAGUS AND TOMATO PIE

Ingredients for 8 persons:
- 1 kg of asparagus,

- 2 raw eggs,
- 100 g fresh cream,
- 1 kg of tomatoes,
- 1 large onion,
- 2 cloves of garlic,
- 40 g butter,
- 1 bunch of basil,
- 40 g shelled almonds,
- granulated sugar,
- thyme,
- grated nutmeg,
- salt, ground black pepper.

Preparation
Wash, peel and cut the asparagus lengthwise, boil in plenty of salted water.
Wash the tomatoes, peel them and chop finely.
Fry finely chopped onion in butter, add tomatoes, peeled and finely chopped garlic, salt, granulated sugar, thyme, ground black pepper, leave on fire for 25 minutes; then sprinkle with finely chopped basil.
Place the dough in a pie dish, prick it at the bottom with a fork, put the tomato mixture on top, and asparagus on it, with the tips toward the center; Place the mold in the oven for 45 minutes. with a temperature of 190°C.
Beat the eggs, add cream, salt and pepper, pour on top of the pie after 20 minutes. Once cooking has started, place back in the oven.
In 5 min. until ready, add almonds and give them time to take on a golden hue.

CHEESE PIE

Ingredients for 8-10 persons:
- 200 g brize dough (see 15 types of French dough),
- 1/2 liter of milk,
- 80 g butter,
- 80 g flour,
- 400 g cheese,
- 2 raw eggs,
- 100 g peeled walnuts,
- 25 g kirsch,
- grated nutmeg,
- salt, ground black pepper.

Preparation
Roll out the dough and place in a pie pan, pricking the bottom with a fork.
Prepare gravy from flour and butter. Bring the milk to a boil with the cheese, cut into pieces, sprinkle with nutmeg, salt, and ground black pepper. When the cheese melts, pass it through a sieve, combine with the gravy and, stirring constantly, leave on the fire for 1 hour, thoroughly mix the thick mixture and remove it, cool; in 15 minutes add whole raw eggs, walnuts and kirsch, place the mixture on the dough, place in the oven at 170°C for 1 hour.
Remove from oven, cool for 15 minutes. and serve with a salad prepared with small pieces of lard.

FLAN "TRIANON"

Ingredients for 6 persons:
- 250 g of brize dough (see 15 types of French dough),
- 300 g peeled, seeded and chopped tomatoes,
- 200 g champignons,
- 120 g Swiss cheese, cut into pieces,
- 100 g fresh cream,
- 2 raw eggs,
- 50 g butter,
- grated nutmeg,
- salt, ground black pepper.

Preparation
Fry the washed and thinly sliced ​​champignons for a few minutes in butter. Roll out the dough and place it on the bottom of small molds or one large mold and prick it with a fork at the bottom, add chopped tomatoes, champignons and cheese. Place the pan in the oven for 40-45 minutes.
Beat eggs, add cream, sprinkle with nutmeg, salt and pepper. In 20 minutes. pour the mixture onto the surface of the flan and cook until done; release from the mold and serve.

SWEET RAVIOLI

Ingredients for 6 persons:
- 250 g flour,
- 20 g butter,
- 2 raw eggs,
- 2 tbsp. spoons of tangerine liqueur,
- 100 g apricot marmalade,
– 150 g of various baked fruits,
- 50 g macaroons,

- powdered sugar for decoration,
- 1 pinch of salt.

Preparation
Finely chop the fruit and mix with crushed almond cookies.
Prepare a fairly soft dough from flour, a pinch of salt, butter, liqueur, eggs and water, let it rest, then roll it out, cut into medallions, put a little apricot marmalade in the middle of each, a little fruit mixture with macaroons, cover the filling with dough, lower deep-fry at 180°C until golden brown.
Dust with powdered sugar and serve with crème anglaise (see recipe below).

ENGLISH CREAM

Ingredients for 4 persons:
- 1 liter of milk,
- 6 raw eggs,
- 200 g granulated sugar,
- 200 g of fruit.

Preparation
Boil milk with granulated sugar; beat the egg yolks and gradually (a spoon at a time), stirring constantly, combine with hot milk. Transfer the mixture to a saucepan and, stirring constantly, heat in a water bath until thickened (approximately 80°C). It is necessary to ensure that the mixture does not boil, as boiling will cause the eggs to curdle; if this happens, pour the mixture into the bottle and shake vigorously for 4-5 minutes, then the cream will thicken again.
Pour the prepared cream into glasses or vases, cool and decorate with fruit.

ALMOND CAKE

Ingredients for 8 persons:
- 200 g puff pastry (see 15 types of French pastry),
- 200 g ground almonds,
- 250 g granulated sugar,
- 4 raw eggs,
- 100 g butter,
- 25 g of rum,
- 150 g fresh cream,
- 50 g honey.

Preparation
Prepare a mixture with almonds, 200 g of granulated sugar, egg yolks, softened butter, rum, add 100 g of cream and whipped whites.
Roll out the dough and place in a cake mold, prick the dough at the bottom with a fork, put the prepared mixture on it, a mixture of heated honey, 50 g of granulated sugar, 50 g of cream, place in the oven for 30-40 minutes.

ALMOND CAKE WITH APRICOTS

Ingredients for 10 persons:
- 200 g puff pastry (see 15 types of French pastry),
- 300 g ground almonds,
- 200 g granulated sugar,
– 6 egg yolks + 2 whole raw eggs,
- 20 g of rum,
- 50 g finely chopped almonds,
- 1 can of apricots in syrup,
- 100 g butter,
- a few drops of almond tincture,
- powdered sugar - for decoration.

Preparation
Roll out the dough, place in a tall pan, prick the dough at the bottom with a fork.
Mix eggs with granulated sugar, add ground almonds, rum, almond tincture, dissolved butter.
Place the apricots on the dough in the form, and place the prepared mixture on them.
Place the mold in the oven for 1 hour.
In 10 min. until ready, sprinkle with almonds and leave in the oven until the nuts take on a golden hue, remove from the oven and decorate with powdered sugar.

CAKE WITH DATES

Ingredients for 8 persons:

- 800 g dates,
- 200 g butter,
- 120 g finely chopped and toasted hazelnuts.

Preparation
Place the rolled out dough in a mold, prick the dough at the bottom with a fork, put a few date seeds on it, place in the oven until white, then cool.
Peel the dates, pass through a sieve, add 100 g of hazelnuts, butter, mix thoroughly until smooth.
When the bottom of the cake has cooled, remove the date pits, place the prepared mixture on it, and sprinkle hazelnuts on top.

WALNUT CAKE

Ingredients for 6 persons:
- 200 g shortcrust pastry (see 15 types of French pastry),
- 150 g finely chopped walnuts,
- 250 g fresh cream,
- 100 g granulated sugar,
- 2 raw eggs,
- 1 pinch of cinnamon;
for decoration - walnuts and powdered sugar.

Preparation
Place the rolled out dough into the mold. Beat eggs with granulated sugar, add cream, walnuts, a pinch of cinnamon; Place the mixture on the dough and place in the oven for 40 minutes.
Sprinkle the finished cake with powdered sugar and decorate with walnuts.

PIE LORRAINE

Ingredients for 6 persons:
for test
- 1 tea cup of flour,

- 1 tbsp. spoon of lard,
- cold water,
- 1 pinch of salt;
For filling

- 4 long and narrow pieces of bacon,
- 10 pieces. green onions, chopped 5 cm long,
- 2 beaten eggs,
- 1/4 teaspoon grated Swiss cheese
- 2/3 teaspoon light cream,
- 1/2 teaspoon dry mustard,
- salt, ground black pepper.

Preparation
Place flour and salt in a bowl; Cut the cold lard into small pieces, sprinkle with flour and roll well, rubbing with your fingers, mix the dough with lard until dense, but add cold water for elasticity. Place on a board lightly sprinkled with flour and continue kneading the dough until smooth, then cool for 15 minutes. in the refrigerator, roll out on a lightly floured board and place in a round tin about 22cm in diameter.
Melt butter in a frying pan, add bacon, green onions and lightly fry until golden brown; Place in a bowl, add beaten eggs, grated cheese, cream, mustard, salt, ground black pepper to taste and mix thoroughly, transfer to the form with the dough.
Place the mold in the oven at 190°C for 20-25 minutes. until a golden hue appears; Serve hot or cold.

CHEESE AND HAM PIE

Ingredients for 4-6 persons:
for puff pastry
- 1/4 tea cup of water,
- 4 tbsp. spoons of butter or margarine,
- 1/2 teaspoon flour,
- 2 beaten eggs,
- 1/2 teaspoon cheese, cut into small cubes,
- 1 pinch of salt,
- dry mustard,
- ground black pepper;
For filling
- 1 tbsp. a spoonful of butter or margarine,
- 1 tbsp. spoon of flour,
- 1/2 tea cup of broth,
- 2 teaspoons finely chopped greens,
- salt, ground black pepper;
- 60 g fresh mushrooms, cut into thin slices,
- 120 g ham, cut into strips,
- 2 tbsp. spoons of finely chopped cheese, rolled in breadcrumbs.

Preparation
Preheat the oven to 200°C. Pour water for the dough into a small saucepan. Cut the butter into small pieces and place in water, slowly bring to a boil, making sure that the butter is completely melted before boiling, reduce the heat and simmer for another 30 seconds. Sift flour with a pinch of salt on a paper towel. Remove the pan from the heat and pour flour and salt into it, stir quickly and vigorously until the mixture comes away from the pan, place on a plate and cool.
In a small saucepan, melt the butter for the filling, add flour, heat for 1-2 minutes. until pale yellow, gradually beat with the broth until smooth, add a pinch of salt, ground black pepper and finely chopped herbs, mix with mushrooms, ham and set aside. Add salt, ground black pepper, dry mustard to the dough, put back into the pan, gradually add beaten eggs, add diced cheese, stirring, and bring the dough to a homogeneous mass.
Place the dough in one form or in 4 individual ones, put the filling on the dough, spread the cheese rolled in breadcrumbs on top, place in the oven until golden brown and serve immediately.
This pastry dish originates from Burgundy, but is popular in the Champagne region and many other areas.

FRENCH FLAN WITH APPLES

Ingredients for 6 persons:
for test
- 3/4 tea cup of wheat flour,
- 3/4 teaspoon pancake flour,
- 1/4 teaspoon butter,
- 1/4 teaspoon margarine,

— 2-3 cm. spoons of cold water;
For filling
- 4 tbsp. spoons of apricot jam,
- 2 tbsp. spoons of water,
- juice of 1 small lemon,
- 500 g apples,
- 1 tbsp. spoon of granulated sugar.

Preparation
Preheat the oven to 200°C. Pour flour into a bowl, add butter and, stirring, make the mixture like a bread crumb, mix with granulated sugar and cold water until dense but elastic.
Knead the dough lightly on a board sprinkled with flour, roll it out, place in a low mold with a diameter of about 25 cm.
Boil for 2-3 minutes. Place the apricot jam and water into a tea cup, stirring constantly, and leave to cool. Pour lemon juice into a bowl. Peel the apples, remove the core, cut into thin slices, pour over lemon juice, place in the mold on the surface of the dough, sprinkle with granulated sugar, place the mold in the oven for about 35 minutes.
While the flan is still hot, coat it with apricot jam and serve with whipped cream.
French apple flan is a typical fruit tart served to top off a delicious meal.

ASSORTED FRUIT IN DOUGH

Ingredients for 6 persons:
- 350 g puff pastry (see 15 types of French pastry),
- assorted fruits - 2 kiwis, 2 peaches, 100 g cherries, a small basket of strawberries, 100 g grapes;
- 3 tbsp. spoons of apricot jam,
- 1 tbsp. spoon of lemon juice,
- 1 raw egg for glazing.

Preparation
Preheat the oven to 225°C. Roll out the dough into a large rectangle about 7 mm thick.
Using a sharp knife, cut off a 2 1/2 cm edge on all sides, transfer the dough to a kitchen towel, moisten the ends with cold water. Place the cut edge along the edge of the rectangle and lightly press both surfaces so that they stick, pierce the bottom with a fork and lightly brush with beaten egg, place in the oven for 15-20 minutes. until golden brown, remove from the oven and cool.
Cut the peaches and kiwi into thin slices, pit the cherries and grapes, and carefully arrange them in rows on the surface of a rectangle in accordance with the color scheme.
Place apricot jam in a small saucepan, add lemon juice and bring to a boil, stirring constantly, cool, but not completely. If the mixture is too thick, add a little boiled water; Cover the surface of the fruit with a thin layer of jam.

This dessert should not be served immediately after preparation; it must be kept for 1-3 hours. You can use whipped cream (1 teaspoon) placed under the fruit layer or vice versa.

LEMON CAKE

Ingredients:
for shortcrust pastry
- 1.25 tea cups of wheat flour,

- 1/2 teaspoon butter,
- 1 egg yolk,
- a few drops of vanilla extract,
- 1 pinch of salt;
For filling
- zest and juice of 2 large lemons,
- 3 large raw eggs,
- 3/4 teaspoon granulated sugar,
- 1/2 teaspoon heavy cream.

Preparation
Preheat the oven to 180°C. Sift the flour into a bowl, put granulated sugar, salt, add butter, cut into large cubes, mix, making the mixture like a bread crumb, then add the egg yolk and vanilla extract, mix again, shape into a ball and cool for 30 minutes.
On a board sprinkled with flour, roll out the dough into a thin layer with a diameter of about 25 cm, place it in a mold, place in the oven for 15 minutes, then remove from the oven and reduce the temperature to 150°C. Beat all the ingredients for the filling, place on the surface of the baked dough, place back in the oven for another 15 minutes, and serve warm.

ECLAIRS

Ingredients for 12 eclairs:
for puff pastry
- 7/8 tea cup of water,
- 1/3 teaspoon butter or margarine,
- 3/4 teaspoon sifted flour,
- 3 raw eggs;
for cream
- 1 raw egg,
- 1 egg yolk,
- 1/4 teaspoon granulated sugar,
- 1 tbsp. spoon of starch,
- 1 1/2 teaspoons flour,
- 1 tea cup of milk,
- a few drops of vanilla extract;
for glazing
- 100 g granulated sugar,
- hot water,
- a few drops of vanilla extract or 1-2 teaspoons of cognac.

Preparation
Preheat the oven to 180°C. In a deep saucepan, mix the butter with water and bring to a boil, remove from heat, add flour and stir until the mixture comes away from the sides of the pan, cool and transfer to a plate. When the mixture has cooled, put it back into the pan and add the beaten eggs one at a time, beating after each egg until the mixture becomes uniform, soft in consistency, but holds its shape well. It may not be necessary to add all the eggs.
Form the dough into tubes about 7 cm long, place them separately from each other on a baking sheet, sprinkle it lightly with water, place in the oven, raise the temperature to 190°C.
After 20-30 minutes. check if the dough is crispy; if not, place back in the oven for 5 minutes.

To prepare the cream, separate the egg white from the yolk (save the white). Combine the yolk with granulated sugar, sprinkle with flour, add half the amount of milk, mix thoroughly. Bring the remaining milk to a boil and pour into the egg mixture; stirring constantly, bring the mixture to a boil, remove from heat, add egg white, stir until thick, but do not dry out, return to heat and hold for 1 minute, stirring occasionally, add vanilla extract; Transfer the mixture into a bowl, place parchment paper on the surface of the cream and leave to cool, then sprinkle with granulated sugar, pour over hot water, stirring constantly until the mixture takes on a thick consistency.
Use the back of a wooden spoon to grab a small amount of icing sugar - it should flow slowly; add vanilla extract to it. Cut the eclairs lengthwise into 2 parts, spread with cream, and connect the halves. Using a spoon, coat each surface of the eclairs with frosting before serving.

CAKE WITH PRUNES

Ingredients:
- 3/4 teaspoon flour,
- 3/4 teaspoon butter,
- 6 tbsp. spoons of granulated sugar,
- 1/4 teaspoon grated almonds,
- 1 egg yolk,
- 1 tbsp. spoon of cold water,
- 600 g prunes, pitted and cut in half.

Preparation
Preheat the oven to 200°C. Sift the flour into a mixer, add 2/3 of the amount of butter, 2 tbsp. spoons of granulated sugar, almonds, egg yolk, water, knead the dough and cool.
Dissolve the remaining butter in a frying pan with a diameter of about 25 cm, add the remaining granulated sugar, keep on fire until caramelized, remove from heat, add prunes.
On a board lightly sprinkled with flour, roll out the dough to a slightly larger diameter than the pan. Place the dough in it, the mixture with prunes on top, gently press down, fold the edges, place in the oven until golden brown.
Release the cake from the mold and place on a plate.

COOKIES WITH WALNUTS

Ingredients for 4 persons:
- 1 1/2 teaspoons shortcrust pastry (see 15 types of French pastry),
- 3 egg yolks,
- 1/2 teaspoon granulated sugar,
- 3 tbsp. tablespoons shelled and chopped walnuts,
- 2 beaten egg whites,
- 4 tbsp. spoons of raspberry jam.

Preparation
Roll out the dough on a lightly floured board, shape into 4 flat cakes and prick with a fork in several places.
Beat the egg yolks with granulated sugar, mix with the walnuts, carefully combine with the beaten egg whites and beat everything thoroughly with a metal spoon.
Spread the mixture on the surface of each flatbread, place 1 tbsp on top. spoon of raspberry jam, place in the oven, heated to 180°C, bring to readiness and serve immediately.

SHELLS WITH BUTTER

Ingredients for 4 persons:
- 350 g pasta in the shape of shells,
- 50 g butter,
- 50 g grated Swiss cheese or Parmesan cheese,
- salt, ground black pepper.

Preparation
Boil the shells in salted water, uncovered, for 10-20 minutes, tasting from time to time, the paste should be crumbly, strain and shake well to leave as little water as possible.
Then place in a suitable pan, add butter, cut into small pieces, then cheese, stir slowly over moderate heat until the shells are well heated.

PIZZA WITH TOMATOES

Ingredients for 4 persons:
- 500 g of yeast dough (see 15 types of French dough),
- 1 can of peeled tomatoes,
- 50 g anchovies,
- 50 g pitted black olives,
- 100 g Swiss cheese or feta cheese,
- vegetable oil,
- salt.

Preparation
Roll out the dough into a round layer, place on a baking sheet greased with vegetable oil, slightly raise the edges, pierce the bottom in several places and grease with vegetable oil.
On the surface of the dough, place slices of cheese, pieces of tomatoes and anchovies, previously soaked for half an hour in cold running water, add whole olives and pour over a thin stream (3 tablespoons) of vegetable oil, place in a preheated oven for about 20 minutes. and serve very hot.

PIE WITH CURRANTS

Ingredients for 4 persons:
- 300 g puff pastry (see 15 types of French pastry),
- 1 kg currants (to taste),
- 250 g granulated sugar,
- 200 g fresh cream.

Preparation
Place a saucepan with 1 cup of water and granulated sugar over moderate heat and cook for about 12 minutes. Peel the currants, place on a baking sheet and pour in the prepared syrup.
Roll out the dough and cut into 2 parts. Place one of them on a baking sheet, place currants on it and cover with the second part of the dough; Make a wide hole in the center the size of a large coin to allow steam to escape, leave for 20 minutes. into a hot oven.
Serve with cream (separately).

BRIOCHE WITH CHAMPIGNONS

Ingredients for 12 persons:
- 12 brioche (see issue 71 - “The famous brioche dough and products made from it”),
- 400 g champignons,
- 1 PC. shallots,
- 150 g fresh cream,
- 75 g grated Swiss cheese,
- 50 g butter,
- 50 g vermouth,
- salt, ground black pepper.

Preparation
Peel and wash the champignons, dry and cut into very thin slices; Peel and finely chop the shallots.
Melt the butter in a frying pan, put the champignons and leave on high heat until their juice evaporates, add shallots, salt, pepper and leave on the fire for a few more minutes, pour over the wine and, stirring with a wooden spoon, leave on the fire, add cream and simmer for a few minutes until a thick sauce is obtained.
Preheat the oven to 240°C.
Cut the brioche lengthwise into 2 parts, spread the prepared cream thickly between the halves, sprinkle with grated cheese, fold the halves, place in the oven, and serve very hot.

BALLS according to the recipe of the castle owner

Ingredients for 6 persons:
- 150 g flour,
- 1/4 liter of water,
- 80 g butter,
- 100 g ham, cut into small pieces,
- 100 g grated Swiss cheese,
- 1 tbsp. spoon of finely chopped chives,
- 1 tbsp. a spoonful of finely chopped parsley,
- 4 raw eggs,
- tomato sauce,
- salt, ground black pepper;
for deep frying - vegetable oil.

Preparation
Boil water with butter, salt and ground black pepper, add flour and dry over heat until the dough pulls away from the sides of the pan; then remove from heat, add eggs one by one, stirring constantly, parsley, chives, ham and cheese.
Using a spoon, form balls from the resulting mixture, place in deep fat at a temperature of 160°C, fry, strain, place on blotting paper, place on a plate, garnish with parsley; Serve with tomato sauce.

BLACKCURRANT CAKE

Ingredients for 6-8 persons:
for shortcrust pastry
- 250 g flour,
- 125 g butter,
- 75 g granulated sugar,
- 1 raw egg,
- 1 pinch of salt;
- 50 g currant jelly,
— 8 pcs. crushed cookies,
- 250 g fresh frozen blackcurrants,
- 125 g egg whites,
- 150 g granulated sugar,
- powdered sugar;
for punch
- 50 g of liqueur,
- 100 g granulated sugar,
- 100 g of water.

Preparation
Grind the butter, granulated sugar and salt, add the egg, mix quickly and thoroughly with the flour, form into a ball and leave for 1 hour; then roll out the dough 1/2 cm thick, place in a round pan, greased with butter; Place a few dry beans on the dough, cover with foil and bake in the oven for 10 minutes. at a temperature of 210°C.
Remove the foil and remove the beans; Grease the bottom of the baking dish with currant jelly and sprinkle with crushed biscuits.
Prepare syrup from granulated sugar and water, cool, mix with liqueur and soak cookies.
Beat the egg whites, add half the amount of granulated sugar, then add the remaining granulated sugar, black currants, mix thoroughly, place on cookies, sprinkle with powdered sugar on top.
Place the pan in the oven for 12 minutes. at a temperature of 210°C, remove from the oven and cool.

DONUTTS WITH COD

Ingredients for 20 donuts:
- 400 g cod fillet;
for test
- 250 g flour,
- 2 egg yolks,
- 3 egg whites,
- 1/4 liter of warm water or beer,
- 1 tbsp. spoon of peanut butter;
- vegetable oil for deep frying,
- 1 pinch of salt.

Preparation
In a bowl, mix flour with salt, add egg yolks, warm water or beer, peanut butter, and beaten whites. Roll out the dough and cut it.
Form the fish fillets into balls the size of prunes, wrap them in dough and place them in deep fat at 150°C.

PINEAPPLE AND GINGER CAKE

Ingredients for 6 persons:

- 2 pineapples,
- 4 lemons,
- 45 g cinnamon,
- 100 g of powdered sugar,
- 100 g butter,
- 600 g granulated sugar,
- 270 g ginger;
for pastry cream
- 1 pineapple,
- 8 egg yolks,
- 70 g flour,
- 130 g granulated sugar.

Preparation
Roll out the dough and place in a cake pan lightly greased with butter; with parchment paper laid on the bottom and a few dry beans, place in the oven at 210°C for 25 minutes; release from the mold, cool.
Pass one peeled pineapple through a mixer, then through a sieve to get 1 liter of juice, boil. In a saucepan, mix egg yolks, granulated sugar, flour, pour hot pineapple juice, put on low heat for 7 minutes, heat to 80°C without boiling.
Peel the lemon zest, cut into small 2 mm cubes, put in boiling water for 2 minutes, strain, leave.
Peel and cut the ginger in the same way as the zest, put in a saucepan with half the amount of granulated sugar and 600 g of water, cook over low heat for 1 hour. Sprinkle the baked dough with powdered sugar and cinnamon.
Cut another peeled pineapple lengthwise into 4 parts, remove the core, cut the pulp into slices 5 mm thick, fry in a frying pan with butter, cinnamon and the remaining granulated sugar, leave to caramelize; add lemon zest and ginger to the cream, brush the dough with it, cover with pineapple slices.
Serve warm.

BOATS WITH CREAM

Basic recipe. The filling can be very varied - see below

Ingredients for 8 boats:
for test
- 100 g flour,
- 50 g butter + 20 g for greasing the molds,
- 1 raw egg,
- 50 g granulated sugar,
- 1 pinch of salt;
for cream
- 40 g flour,
- 3 raw eggs,
- 300 g milk,
- 100 g granulated sugar,
- 50 g of rum,
- 1 pinch of salt.

Preparation
Cut 50 g butter into small pieces. Break 1 egg, separating the yolk from the white.
Pour 100 g of flour into a bowl, make a well in the center, where to put pieces of butter, egg yolk, 50 g of granulated sugar, a pinch of salt, mix everything thoroughly, adding, if necessary, a small amount of water; Form the dough into a ball and set aside for 1 hour.
Preheat the oven to moderate temperature. Grease boat-shaped molds with butter. Roll out the dough to a thickness of 2 mm on a board, cut into 8 pieces, place in greased molds, place in the oven for 15 minutes. When the dough is baked, remove the molds from the oven, remove the boats from them and cool.

Prepare the cream: break 2 eggs, separating the yolks from the whites; Pour the yolks into a bowl, add the last whole egg and granulated sugar, beat with a wooden spoon until foamy. Heat the milk. Pour a pinch of salt and 40 g of flour into a bowl, stir, then gradually pour in heated milk, stirring constantly.

Place the prepared cream in a saucepan, place on low heat and continue stirring until it boils.
When the cream is thick, remove the pan from the heat, add rum; Immerse the pan in cold water and continue stirring until the cream is slightly warm, then place it in the refrigerator until completely cooled.
Fill the boats with cream and decorate, if desired, with cherries or pineapple in syrup, strawberries, raspberries, grapes, etc.

BOATS WITH STRAWBERRY

Ingredients for 8 boats:
- 200 g of dough (100 g flour, 50 g butter, 50 g granulated sugar, 1 raw egg, 1 pinch of salt - mix everything thoroughly and knead with your hands),
- 20 g butter,
- 300 g of small garden strawberries (or wild strawberries),
- 3 tbsp. spoons of raspberry jelly,
— 50 g of kirsch (cherry vodka) or cognac.

Preparation
Prepare the dough (see “Cream Boats” above). Preheat the oven to moderate temperature.
Roll out the dough to a thickness of 2 mm on a board, cut into 8 pieces, place in greased molds, place in the oven for 15 minutes.
Wash the strawberries thoroughly, remove the stems and dry completely. When the boats are baked, remove them from the oven, remove them from the molds, cool, and fill with strawberries.
Place raspberry jelly in a small saucepan, add kirsch, heat a little, stirring constantly. Place the boats on a plate and fill each with raspberry jelly.

BOATS WITH RASPBERRY

Ingredients for 8 boats:
- 40 g flour,
- 80 g granulated sugar,
- 2 raw eggs,
- 1 vanilla pod,
- 300 g milk,
- 300 g raspberries,
- 3 tbsp. spoons of raspberry jelly or red or white currant jelly,
- 1 coffee spoon of alcoholic raspberry tincture.

Preparation

Boil milk with vanilla pod. Break the eggs, separating the yolks from the whites (the whites will be used to prepare another dish). Place egg yolks with granulated sugar in a saucepan, beat until foamy, add flour, stirring constantly, and a little milk, then remove the vanilla pod.
Place the pan over low heat, constantly whisking its contents, bring to a boil and remove from heat when the cream is thick. Immerse the pan in cold water and continue stirring until the cream is slightly warm, then place in the refrigerator until completely cooled.
Sort the raspberries, peel, rinse carefully and dry. When the cream is cold, put it into boats and put raspberries on it.
In a small saucepan, bring raspberry jelly almost to a liquid state, add raspberry alcohol tincture, stir and pour into boats.

BOATS WITH FRUIT SYRUP

Ingredients for 8 boats:
- 40 g flour,
- 80 g granulated sugar,
- 2 raw eggs,
- 300 g milk,
- 2 tbsp. spoons of apricot jam,
- 1 tbsp. spoon of raspberry jelly,
- 2 slices of pineapple in syrup,
- 2 peaches in syrup,
— 12 mirabelle berries in syrup,
— 16 cherries in syrup.

Preparation
Bake 8 dough boats (see “Cream Boats” above).
Prepare the cream: boil the milk; break the eggs, separating the yolks from the whites; In a bowl, beat the egg yolks with 1 white and granulated sugar with a wooden spoon until foamy, gradually adding flour and a little milk, stirring constantly; transfer the whole mixture into a saucepan, put on low heat and, stirring constantly, bring to a boil; When the cream is thick, remove the pan from the heat, immerse in cold water and continue stirring until the cream is slightly warm, then put in the refrigerator until completely cooled.
Cut the pineapple slices into small pieces; remove pits from peaches and cut into wide strips; Remove pits from mirabelle and cherries.
When the cream is cold, put it into boats.
Place pineapple pieces in 2 boats; in the other 2 boats - mirabelle; in the third pair - strips of peaches, and in the last - cherries.
Place apricot jam in a small saucepan, raspberry jelly in another saucepan, heat a little over very low heat.
Fill boats with pineapple, peach and mirabelle with apricot jam, and boats with cherries with raspberry jelly.
Serve chilled.

PIES WITH LAMB

Ingredients for 6 persons:
- 600 g puff pastry (see 15 types of French pastry),
- 300 g of lamb hind leg pulp,
- 3 lamb kidneys,
- 40 g zedrate (a type of lemon),
- 1/2 tbsp. spoons of granulated sugar,
- zest of 1/2 lemon,
- 1 raw egg,
- vegetable oil,
- salt,
- ground white pepper.

Preparation
Roll out the dough on a board, cut into 6 pieces, put them in 6 round molds with a diameter of 6 cm.
Cut the cedar into small pieces and pass through a mixer with pieces of lamb.
Finely chop the lamb kidneys, quickly fry in a frying pan with a small amount of vegetable oil, grind until minced with salt, ground white pepper, grated lemon zest and granulated sugar; Fill the molds with the mixture, cover the edges with dough, coat the top with beaten egg.
Place in the oven at 180°C for 20 minutes.
Serve with sauce after roasting the lamb.
This is how this dish is prepared in Toulouse.

The famous brioche dough

Brioches and Savarens

French cuisine has always been an example of excellence in the art of cooking, and the French consider famous chefs to be a kind of poets. The French are discerning connoisseurs and lovers of fine cuisine; they are picky and meticulous in selecting the range and quality of food products.

In its traditional form, French cuisine is a rich and varied cuisine due to the wide range of products used and the different ways of preparing them.
Based on French tradition, the great French culinary specialist Antoine Carême believed that economy is the enemy of good cuisine.

The French brioche dough was invented at the beginning of the 19th century by the French confectioners Julien brothers and gained immense popularity all over the world.
They named the dough, as well as the bun of the same name, in honor of the famous French pastry chef Brioche.

Brioche dough

Ingredients:
1 kg flour,
6 - 7 eggs,
15 g salt,
50 g sugar,
300 g milk,
250 g butter,
20 - 30 g yeast,
zest of 1 lemon or lemon essence.

Preparation
Dissolve the yeast in warm milk with a pinch of salt and sugar and mix with three tablespoons of flour. Pour the kneaded yeast into a small saucepan or bowl, lightly sprinkle with flour and place the resulting thin dough in a warm place for fermentation for 15 - 20 minutes. Form the sifted flour into a wreath shape, beat in the eggs, add salt, sugar, finely grated lemon zest, or lemon essence, pour in the yeast, stir well, combine with the flour and, gradually adding slightly warmed milk and butter, knead into a soft dough. Place the kneaded dough in a saucepan or other container, cover with a clean cloth and place in a warm place to ferment.

Place the well-suited dough in a mold (fill the mold halfway with dough), lightly greased with melted butter and sawn with flour, place in a warm place and let it rise completely so that the dough rises well in the mold.

Bake in a moderately heated oven to 170-180 C. The duration of baking depends on the size of the mold - the larger the mold, the longer the baking, and vice versa.

Beating "Minion"

Ingredients:
1 kg brioche dough,
50 g powdered sugar,
600 g raspberry syrup.

Preparation
From the finished dough, form balls the size of a walnut with a teaspoon, immerse them one by one in a highly heated deep fryer and fry until golden brown. Then remove the finished balls with a slotted spoon, place on a sieve to drain the oil and then sprinkle with powdered sugar. Serve hot with chocolate sauce, raspberry or cherry syrup.

Brioche with rum

Ingredients:
1 kg brioche dough,

500 g of water,
100 g rum or cognac,
20 g flour,
500 g sugar for syrup.

Preparation
Place the finished dough into a pre-floured pan. Allow to proof completely, then bake in the oven. Remove the finished brioche from the mold, let cool and soak in sugar syrup and rum. Serve hot. When serving, place small pieces of sugar around the brioche, pour hot rum over them and light them. Lighted brioche has a very impressive and beautiful appearance.

Brioche with chocolate

Ingredients:
1 kg brioche dough,
20 g butter for greasing the mold,
20 g flour,
500 g of water,
500 g sugar for syrup,
100 g cognac,
500 g chocolate sauce.

Preparation
Prepare brioche as described in the previous recipe. Soak the finished chilled brioche with sugar syrup flavored with a small dose of rum or cognac. When serving hot, warm the syrup and place the brioche in a warm place. Serve the chocolate sauce in a gravy boat along with the brioche.

To prepare chocolate sauce, either dissolve the chocolate in a water bath with a small amount of milk or cream, or dissolve the chocolate in a sufficiently large amount of hot milk or cream, and then heat to a boil over a fire and thicken with starch, previously mixed with a small amount of water. The sauce can be flavored with a few drops of cognac or rum.

Small brioche (buns) with cream

Ingredients:
600 g brioche dough,

50 g flour,
100 g chocolate,
500 g cream,
150 g sugar,
500 g sugar for syrup,
100 g cognac.

Preparation
Divide the finished dough into pieces with a tablespoon, place them in special corrugated molds (baskets) greased with oil and dusted with flour, place in a warm place and allow to proof completely. Fill the molds only halfway. Bake in a medium-heat oven, then remove and let cool.

Boil sugar syrup in a 1:1 ratio, flavor it with rum or cognac and soak the finished small buns with it. Separately, whip the cream and mix it with powdered sugar and dissolved broken chocolate with 3-4 tbsp while heating in a water bath. spoons of water. Cut the buns horizontally with a knife halfway through and use a pastry bag to fill the cut with whipped cream and chocolate. Decorate with a rosette of cream, place the finished product on a plate and serve cold.

Small brioche with chestnut cream

Note: Chestnut cream can be successfully replaced with egg custard cream (see cream recipe below), and it will be even tastier. Or you can prepare a cream from butter softened at room temperature and condensed milk, mixing them approximately in a ratio of 1:1 (to taste). You can use any other cream if desired.

Ingredients:
600 g brioche dough,
30 g butter for greasing the molds,
50 g flour,
500 g sugar for syrup,
500 g water for syrup,
100 g cognac for syrup,

150 g powdered sugar for cream,
300 g chestnut puree for cream.

Preparation
Prepare brioche as described in the previous recipe. To make chestnut cream, grind the butter until white, then add puree from peeled, boiled chestnuts with milk and sugar and passed through a sieve. Stir the mixture well and decorate each brioche with roses made from it using a pastry bag. Serve cold.

Custard cream on eggs (basic)

Ingredients for 360 g cream:
20% cream (or milk) - 1 cup.
Granulated sugar - 4 tablespoons.
Starch - 1 teaspoon.
Eggs - 3 pieces (instead of eggs, you can use double the amount of egg yolks).

Preparation
Place sugar and starch in an enamel pan, pour in the eggs and stir for 1-2 minutes. Add cream, put on the stove and, stirring with a wooden spatula (or stainless steel spoon), heat until thickened, but no more! Once it thickens, immediately remove from heat. Do not allow it to boil, otherwise the cream will cut off! Remove from heat and leave the cream to cool. Aromatize the cream.

Cream flavoring

If desired, the cream can be flavored in one of the following ways:
- add 1-2 grams of vanilla sugar or a tablespoon of vanilla liqueur to the finished cream,
- add a tablespoon of cognac or liqueur to the finished cream,
- when cooking, replace half the cream with pineapple, or orange or tangerine juice,
- when cooking, use 3/4 cup of cream; after cooling, add half of the finely grated lemon (along with the zest),
- at the beginning of cooking, add 2 tablespoons of fried finely chopped almonds or nuts or peanuts,
- at the beginning of cooking, add another 2 tablespoons of sugar and 2 teaspoons of cocoa powder or a 50-gram chocolate bar (and do not add sugar).

Small brioche “Wells of Love”

Ingredients for 360 g cream:
600 g brioche dough,
30 g butter for greasing the molds,
200 g butter for cream,
150 g powdered sugar,
300 g chestnut puree,
500 g sugar for syrup,
500 g of water,
100 g cognac,
100 g cherry jelly.

Preparation
Prepare brioche as directed in previous recipes. Make a border of chestnut cream on each brioche, and cover the middle with a layer of jelly or jam from cherries, cherries, strawberries, etc.
NOTE. Chestnut cream can be successfully replaced with egg custard cream (see cream recipe above). And see note on "Little Brioches with Chestnut Cream"

Small Chantilly brioches

Ingredients for 360 g cream:
600 g brioche dough,
30 g butter for greasing the molds,
50 g flour,
500 g sugar for syrup,
500 g of water,
100 g rum,
300 g cream,
1 packet of vanilla powder,
100 g powdered sugar.

Preparation
Brioches, prepared in baskets (forms) and soaked in syrup, are garnished with whipped cream, sugar and vanilla. Serve cold.

Savarin

The product is named after the legendary French cook Brillat-Savarin, the author of many books on cooking.

Ingredients for 360 g cream:
600 g brioche dough,

20 g flour,
500 g sugar for syrup,
500 g of water,
100 g cognac.

Preparation
Savarin is a large ring-shaped brioche baked in a special "savarin" mold. The size of the mold is selected depending on the amount of dough prepared.
Soak the baked brioche gradually in sugar syrup flavored with rum or cognac, the brioche should be cold and the syrup should be warm, but not hot or boiling.
To serve cold, place the brioche in a cool place.
Serve brioche savarin with various types of side dishes, hot or cold.
You can put various cooked fruits, cream, jelly, etc. in the middle of the savarene.

Savarin with pineapple

Ingredients for 360 g cream:
600 g brioche dough,
20 g butter for greasing the pans,
20 g flour,
500 g sugar for syrup,
500 g water for syrup,
100 g cognac for syrup,
300 g 35-40 percent whipping cream,
80 g powdered sugar for whipping with cream,
1 packet vanilla powder for whipping cream,
500 g pineapples, thinly sliced.

Preparation
Fill the middle of the baked and soaked brioche with cream whipped with powdered sugar and vanilla, and garnish the outside with pineapple slices. Place on a plate. Place the side of the dish with pineapple pounds filled with the same whipped cream. Serve Savarin cold.

Note: For whipping, you can use cream of lower fat content if you add gelatin pre-soaked in water (drain off all excess water so as not to dilute the cream too much) and heat until dissolved. Beat by placing the bowl with the cream in cold water.

If you want to bake golden brown pies or buns, but don’t really like (or simply don’t know how) to mess with yeast dough, use the “ageless” or “French” dough recipe. “Ageless” dough is a godsend for all housewives! The dough is prepared simply, is not afraid of the notorious drafts and, surprisingly, loves the cold very much. You can prepare this dough in advance, because it stores well in the refrigerator. Some housewives claim that the “ageless” dough (by the way, it is also called “Khrushchev dough”) does not spoil for several weeks. I haven’t yet decided to experiment with storing dough for such long periods of time, but I can say that after 2-3 days spent in the refrigerator, the dough will definitely not spoil. It is enough just to add a teaspoon of soda and knead the dough again so that no sourness appears in the finished products.

Almost any type of pies, pies, and so on can be made from “ageless” yeast dough. It is suitable for both sweet and savory products. This dough is my favorite among all the recipes I have ever tried.
Ruddy pig buns are one of the options for baking from this type of dough. I used curd mass as filling. The buns turned out very soft and fluffy.

Ingredients:

for test:

• milk – 1 glass
• fresh yeast – 30 g
• sugar – 2-3 tbsp.
• butter (or margarine) – 160 g
• flour - 4 cups

For filling:

• cottage cheese – 200 g
• egg – 1 pc.
• sugar – 1 tbsp.

Preparation:

Combine milk with fresh yeast. By the way, it is not at all necessary to heat the milk; you can take it straight from the refrigerator. Add sugar and stir. Add chopped or grated margarine (or butter).

Gradually add flour and knead the dough.

Soft, very plastic dough, when kneading, very quickly stops sticking to your palms. We collect it into a bun and stir it back into the bowl.

Cover the bowl with cling film and place the dough in the refrigerator for 4 hours. In the cold it begins to grow in volume very quickly.

In 4 hours the dough increases approximately 3 times.

After time has passed, you can begin to form the buns. Divide the dough into 12 equal pieces, leaving a little dough for sculpting the ears and tails of the piglets.

Prepare the curd filling by combining cottage cheese, sugar and egg in a blender.

Roll out the cakes and wrap 2 tsp in them. curd filling. Form round buns.

From the remaining part of the dough we sculpt ears and heels. Using a toothpick we “make” the eyes. We also form ponytails.

Brush the prepared piglets with egg. Place them in the oven for 16-18 minutes (at 180 degrees).

Ruddy, soft and very fragrant buns with cottage cheese are ready. Bon appetit!!!

Its name “foreign” is not at all accidental. The nature of the products turns out to be very different from Russian pies. French and Viennese dough produces ultra-rich, almost fragile products that do not require fermentation, proofing, or even brushing with egg before baking. Very tasty, a real delicacy, but this is the polar opposite of classic Russian pies, the dough for which is carefully nurtured and nurtured, kneaded for a long time, fermented for a long time and left for a long time.
.Post-war recipes

FRENCH DOUGH
Recipe
500g flour

45-75g sugar
200g margarine

250g milk

Immediately after kneading, the dough can be placed in the refrigerator. It can be stored in the cold for several days.

VIENNARY DOUGH
500g flour
50g pressed yeast (domestic production)

125g sugar
200g margarine

2 yolks
200g milk
lemon zest

The dough is prepared in the same way as French dough.

Modern recipes

"KULEBYACHNY" DOUGH (V. Pokhlebkin, National cuisines of our peoples)

500-600g flour

1 tsp salt

200g butter

3 yolks
1 glass of milk

"CORRECT" DOUGH

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Actually, I’m not very good with yeast dough)), I prefer to buy bread from the bakery. But so be it, I’ll risk it for you!

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The main thing is that the water in the tap does not run out, will you pour some tea?!

Thank you very much

Original message Samazna
French and Viennese pie dough

Original taken from French and Viennese pie dough

While searching for recipes for baking bread, I came across some wonderful baking recipes. Maybe my friends will be interested. I’m happy to share my find.

I tried the dough recipe. The baking is excellent, and most importantly it’s not messy! I made it with jam (assorted) and cottage cheese. And from the remaining dough I made buns. I’m waiting for the girls for tea! The household is happy and well-fed!

This legendary dough first appeared in the USSR after the war. My grandmother and her sisters baked delicious pies and pies from it all their lives, and Anna Dyshkant took it with her from Kyiv to Moscow and there she made pies from it for Khrushchev, Pelsha, Gromyko and other members of the Politburo, in whose families she worked as a cook. Later, under the pen of William Pokhlebkin, the recipe turned into “kulebyak dough”, even later - into “ageless dough” as presented by Larisa Isarova and, already in our time, in the hands of the modern generation of owners and housewives, into “Khrushchev’s” dough and “correct” dough for pies.

But it’s still good that the dough recipe is alive and everyone continues to like it. So today I made this dough for pies. We have guests all week.

There are two variations of this dough: French dough and Viennese dough. French dough is universal, for any pies and pies, while Viennese dough is richer and is used for products with a sweet filling: small sweet pies, baskets, open and half-open pies with a mesh, filled with jam, etc.

Its name “foreign” is not at all accidental. The nature of the products turns out to be very different from Russian pies. French and Viennese dough produces ultra-rich, almost fragile products that do not require fermentation, proofing, or even brushing with egg before baking. Very tasty, a real delicacy, but this is the polar opposite of classic Russian pies, the dough for which is carefully nurtured and nurtured, kneaded for a long time, fermented for a long time and left for a long time.
.Post-war recipes

FRENCH DOUGH
Recipe
500g flour
50g pressed yeast (domestic production)

45-75g sugar
200g margarine

250g milk

Knead a soft dough, cover with film and leave to rest for 20 minutes. After this, cut the pies into pies, let them proof and bake for 20 minutes at 355F/180C.

Immediately after kneading, the dough can be placed in the refrigerator. It can be stored in the cold for several days.

VIENNARY DOUGH
500g flour
50g pressed yeast (domestic production)

125g sugar
200g margarine

2 yolks
200g milk
lemon zest

The dough is prepared in the same way as French dough.

Modern recipes

"KULEBYACHNOYE" DOUGH (V. Pokhlebkin, National cuisines of our peoples)

500-600g flour
25g yeast (domestic production)
1 tsp salt

200g butter

3 yolks
1 glass of milk

Mix 300g of flour with milk and yeast and knead the dough. Let him come up (30 min). Next, mix in the butter, yolks, salt and flour until a soft dough is obtained. Let the dough rise (1 hour) and cut into pies.

"CORRECT" DOUGH

And here is shown a straight version of the same French-Pokhlebkin “kulebyak” dough using the example of a pie with cabbage, only instead of three yolks, 3 tbsp are taken into the dough. sour cream.

500g flour
25g fresh yeast or 10g dry
0.5 tsp salt (1 tsp if unsalted butter)

200g butter

3 tbsp. sour cream
1 glass of milk

If the yeast is dry, then soak it in a glass of warm milk with 2 tsp. Sahara. Knead the dough, place in a pan with greased tbsp. vegetable oil and let rise. Knead, divide into two parts (for the bottom and top of the pie) and put them in the refrigerator for an hour and a half.

Roll out a layer for the bottom of the pie and fill. Roll out a layer for the top of the pie, cover, pinch.
Let the cake rise for 20-40 minutes.

While the pie is rising, mix flour into the scraps of dough to make a stiffer dough and cut out or mold decorations from it for the top of the pie. Brush the surface of the pie with water, egg or yolk and attach decorations.

Bake for 40 minutes at 390F.

"AGELESS" DOUGH (Larisa Isarova, Quick Dishes)
500g flour
25g pressed yeast (domestic production)
1/2 tsp. salt

200g margarine
1 glass of milk

Knead a soft dough, roll into a ball and put in the refrigerator, where it can be stored for several days (or even weeks, says Isarova). If necessary, cut off pieces of dough, roll out thinly, place in a rimmed pan, fill and bake the pie for 20 minutes. Serve hot.

"KHRUSHCHEVSKY" DOUGH
500g flour
50g yeast (Russian production)
1/2 tsp. salt

2 tbsp. sugar (50g)
200g margarine

250g milk

Knead a soft dough and refrigerate for at least 4 hours, preferably overnight. Roll out thinly into a layer and make a pie out of it or cut out circles and stick on pies.

NOTE: All these recipes are designed for domestic (Russian-made) pressed yeast. If you are working with Western-made pressed yeast, then it is taken at 2 times less weight.

Illustrations

If this dough is made in advance, for example in the evening, then you don’t even need to knead it particularly. But if the dough is kneaded early in order to bake pies or pies from it in 20 minutes, then the dough is kneaded properly until the gluten is well developed. In my mixer I kneaded for 12 minutes on medium speed.

This is what the gluten of a well-kneaded French pie dough looks like: it does not tear and stretches into a transparent film.

After kneading, let the dough rest for 20 minutes on the table or, if longer, in the refrigerator. Place the dough in a bag, squeeze out the air and tie.

This dough contains a lot of yeast, so it will immediately begin to puff up. It took me 30-40 minutes to prepare the fillings, wash the dishes and prepare the oven. Meanwhile, the dough bubbled beautifully in the refrigerator

From a large piece of dough, I separated three small ones and hid the rest back in the refrigerator until tomorrow. I made open-faced pies with fresh apples and portioned pies with green onions. I let it rise for 20 minutes in a warm place and put it in the oven without lubricating it with anything.

Filling: two fresh apples, 2 tbsp. apricot jam, 1 spoon of starch.

Filling: 3 apples, 1 spoon of sugar, 1 spoon of starch.

Filling: a bunch of green onions, 2 hard-boiled eggs, salt, a spoon of butter.

I baked pies with apples for 20 minutes at 375F, and pies for 10 minutes at 400F.

The crumb is fluffy, fibrous, the crust is fragile, like a shortbread. Despite the fact that there is no salt in the dough, the taste is not bland, but on the contrary, amazingly balanced, because the salt in the dough comes from margarine. 200g of margarine contains approximately 4-5g of salt, depending on the brand of margarine.

Anna Grigorievna Dyshkant brought the recipe for French dough to the present day, publishing it in numerous Russian newspapers and magazines of our time.

Sources
newspaper Moskovsky Komsomolets, 16/4/2008
newspaper Trud, 22/2/2002
newspaper Pravda, 2/9/2003
newspaper "Technopolis", 11/9/2003
V.V. Pokhlebkin, National cuisines of our peoples.
Larisa Isarova, Skorospelka's Dishes.
forum "Ageless dough"