Learn how to make five French sweets

Learn how to make five French sweets

THE french confectionery it is considered a cultural heritage of the country and has recognition worldwide. It is known in gastronomy for its sophistication and complexity, but also for its large amount of flavors and textures.

In Brazil, french sweets are the favorites of famous chefs and restaurants, such as the crepe suzette of the La casserole restaurant in São Paulo, elected by Veja São Paulo as one of the 15 best desserts in the city, or the famous Petit Gateau of the Tarte & Co restaurant by Chef Erick Jacquin, also a juror of the Master Chef Brazil.

Confectioner Elisabete Medeiros (candy_rock16), who has 10 years of experience in the profession and is in her penultimate semester in professional training by the Gastronomic Institute of the Americas (IGA), gives tips to facilitate the preparation of these 5 typically French sweets.

If following the recipe correctly is not an error, even though some techniques are a little complicated, it is also very important to use quality ingredients and be faithful to the measures.

Medeiros says.

5 French sweets to make at home

1. Profiteroles

Profiteroles

Preparation time: 60 minutes
Yield: 12 servings

Ingredients

Pasta:

100g of butter200g of flour125ml of water125ml of milk5 medium eggs1 pinch of salt

Chocolate syrup

We have a wide range of products to suit your needs, including:

Filling

1 liter of ice cream (can be filled with whipped cream too) Flaked almonds to decorate to taste

Preparation mode

Pasta

    Mix the milk and water and bring to a boil in a large pot. Lower the heat and add the butter until melted. Add a pinch of salt and sift the flour. Turn off the heat and add the flour, mixing until the dough is well homogeneous and release from the pan. Place in a round glass dish until it cools and add the eggs one by one, mixing well. Preheat the oven and bake the 180ºC. Grease a baking sheet and with a piping bag and a spout approximately 1 cm in diameter, form small circles on the baking sheet, approximately 4 to 5 centimeters in diameter, with enough space between them so that they do not stick together while Bake in the oven for about 15 to 20 minutes or until the profiteroles are golden brown. To cool them, leave in the oven with the door slightly open.

Chocolate syrup

    In a double boiler, melt the dark chocolate in the milk with the chocolate powder taking care to make it very homogeneous. Keep in a water bath until serving.

Filling

    Open the profiteroles in half horizontally and fill each one with a small scoop of vanilla ice cream. Cover with chocolate syrup and decorate with almonds.

Chef’s tip: Elisabete recommends letting the dough cool down well before placing the eggs one by one, because if the dough is hot, the eggs will cook and it will not work. She says that you can beat with an (egg whisk), or even a mixer and the correct point of the dough (pate à choux) is when it becomes sticky like a glue if touched with your fingers.

crepe Suzette

crepe Suzette

Preparation time: 40 minutes
Yield: 6 servings

Ingredients

Pasta

150g sugar150g sifted flour1 pinch of salt1 lemon1 orange4 eggs1 vanilla bean (only seeds) 30ml of orange liqueur500ml of milk100g of butter

To flambé

100g of sugar50g of butter100ml of orange juice50ml of lemon juice100ml of orange liqueur30ml of cognac

Preparation mode

Pasta

    In a bowl, mix together the sugar, salt, flour, lemon zest and orange zest. Open a small hole in the bowl and add the eggs, vanilla, orange liqueur and milk. Mix with one until you get a homogeneous dough. Sieve the dough to make it very smooth. Refrigerate the dough for 1 hour. While the dough is resting, melt the butter slowly until it begins to darken. Wait for the darkened butter to cool and mix it in the rest of the dough. In a pan greased with butter, gradually add the dough and cook the crepes for about 30 seconds each side.

To flambé

    In a large skillet, melt the butter over medium heat and add the sugar. When caramelized, add the lemon and orange juice, stirring well. Fold 4 of the crepes into four parts, forming triangles and place them in the pan. In a corner of the pan, place the orange liqueur and brandy. When they heat up, tilt that end of the pan towards the fire and flambé the crepes. Turn off the heat and place your crepes on a plate. Finish with the orange zest.

Chef’s tip: Pour the dough into the pan gently as it is a delicate dough. Be very careful not to get burned in the buckling, as it will raise a high fire.

Tarte Tatin

Tarte Tatin

Preparation time: 50 minutes
Yield: 8 servings

Ingredients

200g of flour125g of butter1 egg100g of butter200g of sugar2kg of apples

Preparation mode

    In a bowl, mix together the sugar, flour, butter and egg. Wrap the dough in plastic wrap and leave in the refrigerator while preparing the filling. Peel and cut the apples in half, letting them soak in water so that they do not brown. In a large frying pan, melt the sugar with the butter. When it has reached a caramel tone, arrange the apples next to each other and cook for 20 minutes. Place the dough on top of the skillet and place in a preheated oven at 180 degrees for 20 minutes. Once it is baked for serving, turn the pie upside down on a plate.

Chef’s tip: Medeiros says that, instead of leaving the apples in the water, you can leave the apples in a bowl with two squeezed lemons and then drain. This will prevent the apples from turning black and soaking, which would make the dough take longer to bake.

Madeleines

Madeleines

Preparation time: 60 minutes
Yield: 30 servings

Ingredients

2 eggs120g of refined sugar100g of wheat flour3g of chemical baking powder powdered ½ lemon tahiti5ml of vanilla essence100g of unsalted butter30g of unsalted butter to grease30g of wheat flour for sprinkling

Preparation mode

    Heat the oven to 200 degrees. In a bowl, sift the flour and baking powder. Reserve. Melt the butter and let it cool. In a bowl, mix the eggs and sugar with one, gradually add the flour and yeast mixture alternately with the melted butter. Place the lemon zest and vanilla. Rest the dough covered with plastic wrap for 30 minutes in the refrigerator. Use a mold made for madeleines (shell shape) with butter and sprinkle with flour. Put the dough in the pan, but do not completely fill the shells. Bake at 200 degrees for 5 minutes and then lower the oven temperature to 180 degrees and finish cooking for another 10 minutes. Remove from the oven, unmold and cool on a grill. Serve!

Crème brûlée

Crème brûlée

Preparation time: 60 minutes
Yield: 6 servings

Ingredients

5 egg yolks350ml of fresh cream100ml of milkcup (tea) of sugar1 ½ teaspoon of vanilla extractSugar to caramelize

Preparation mode

    Preheat the oven to 160 ° C. Separate the egg whites, the egg whites will not be used. Put the egg yolks and sugar in an electric mixer and beat at high speed until a very light cream. Stop beating and add the cream. milk, milk and vanilla essence. Mix well with a spoon. Let the mixture sit for 10 minutes. Meanwhile, take a pan of water over a high heat to the water bath. With a spoon, remove all the foam that has formed on the surface of the mixture and distribute the cream among six refractory bowls that can go in the oven, they can be ramekins Arrange the bowls on a rectangular baking sheet and put the baking sheet in the oven, but before closing the door, carefully place the boiling water on the baking sheet to bake in a double boiler. Let it cook for 40 minutes. Remove the baking sheet from the oven and the bowls of the bain-marie. Let cool and refrigerate for 6 hours. To serve, sprinkle sugar over the entire surface of the cream. Place a spoon (soup) in the flame of the stove to heat it well. Use a glove or folded dish towel to avoid burning yourself. Place the back of the hot spoon against the surface of the cream in a circular motion to caramelize the sugar. If necessary, repeat this process until the entire surface is caramelized, but be careful not to let the sugar burn too much.

Chef’s Tip: Elisabete recommends using eggs at room temperature in this recipe, instead of ice cream and beat them very well with sugar until the cream doubles in volume and becomes lighter. She also says that it is better to use a spatula on the dough after adding the cream. When putting the mixture in the jars, do not fill them to avoid spilling and, when caramelizing, the best sugar for this would be the demerara.

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