I continue to cook according to the book by Anne-Sophie Pic. So far I have tried 4 recipes and I am delighted with all of them. Today I baked muale... In fact, under this name lies the familiar fondant, only made from white chocolate. In the recipe from the book, the highlight is chocolate passion fruit sauce. But since I had never seen “this fruit”, I replaced it with raspberries. The occasion was a raspberry branch found in the grass, with several ripe berries, as a memory of summer. I haven’t admired anything as much as this twig with slightly frozen berries for a long time. The berries were used for decoration, and I added raspberry sauce from the freezer to the chocolate sauce.
About the dessert itself... very tasty and aromatic! Of course! I used a whole vanilla pod. To ensure that the center remains liquid, you need to keep an eye on it all the time, since it is quite difficult to guess the baking time. I sat by the stove and periodically pierced it with a skewer so as not to miss it. True, only one turned out with a liquid center; I kept the other two longer on purpose for Zhenya.

For muale:
- 140 g white chocolate,
- 125 g butter,
- 80 g sugar,
- 210 g (or 3 large) eggs,
- 40 g flour,
- 30 g corn starch,
- 1 vanilla pod.

For the chocolate sauce:
- 50 g dark chocolate,
- 50 g raspberry sauce.

Grease muffin tins with butter. Break the chocolate into pieces, combine with butter and place in a water bath. Melt, stir until smooth, add vanilla. Beat eggs with sugar with a whisk, add chocolate and butter, flour and starch. Mix well. Divide the dough into the molds, filling 2/3 full. The dough rose very well, despite the fact that I beat it, and not too much, with a whisk. Place the molds with the dough in the freezer for at least 2 hours.
Preheat the oven to 180 degrees. Bake the muale for 10-12 minutes. It took me a little longer. I’m sinning with my new oven, which I haven’t made friends with yet. Release the finished dessert from the mold and cool slightly. Serve warm with chocolate sauce or ice cream.
For the sauce, melt the chocolate and mix with the slightly warmed raspberry sauce. This is how I prepare raspberry sauce. I beat the raspberries and sugar in a blender, rub them through a sieve, pour them into small bottles and store them in the freezer on the door.

The most popular dessert, the embodiment of spring and the elegance of French pastries, Frezier cake is a lightness of filling and moisture of airy cakes. The main secret is a lot of strawberries!

The French are in love with this dessert for many reasons: bright combinations of red and green, complexity despite apparent simplicity. Strawberries are bright and juicy - like hello from spring, and this whole cake is about strawberries.

Traditional Frazier combines cream mousseline (pastry cream with extra butter) and strawberries to fill two layers of very moist genoise sponge cake. Moisture can be obtained by soaking the sponge cake in syrup. The cake is decorated with a layer of red or pale green marzipan, and sometimes with Italian meringue. Try making Frezier cake according to our recipe.

CookieMadeleine

Made famous by Marcel Proust, madeleines are traditional miniature cookies from Lorraine, a region in northeastern France.

“Madeleines” have two versions of origin. The first, from the American New Oxford Dictionary, states that madeleine cookies were named after the famous 19th century baking master, Madeleine Poulmere. But according to another version, Madeleine was a cook in the 18th century at the court of Stanislav Leszczynski, the adopted son of the French king Louis XV.

Log

Bo Freiberg in his book “The Professional Pastry Shop” tells a little story of the origin of the Christmas log - the famous French roll.

The author takes us to a time when the Franks worshiped the god Thor and celebrated the winter solstice by burning logs and driving away evil spirits. The story continues in Christian times, when in France a cook created an allegorical dish called Yule Log: The log embodies the spirit of Christmas, family and prosperity.

The traditional roll can be prepared on other days. Want to enjoy something special? This chocolate log with the bright taste of candied orange peel is worth spending a couple of hours on.

Galetta

If you think French desserts are all about lots of pastry cream, finicky meringues and complicated dough manipulations, then try this homemade, gorgeous galette. “Easy as apple pie?” – you ask. And we will answer - even simpler!

Less formal than a heavy, glazed fruit tart, a galette consists of a thin layer of fruit—one or two types, finely chopped—and a baked, crisp and buttery crust. The main difference from the tart is that the edges of the galette cover the filling with soft waves. Charming and simple.

We promise, many galettes later, you'll be a fan of this rustic tart. You can start with an easy recipe for galette with pears and plums.

Muale

Chocolate muale is a small pudding filled with chocolate. It's made so that when you crack the top with a spoon, you fill the bowl with melted chocolate bliss. In English and American variants, muale is known as chocolate fondant or, less commonly, as chocolate lava cake.

Another type of muale - without liquid filling. The French supplement it with candied berries or fruits. We tried and did

French cuisine is famous for its luxurious sweets, and especially chocolate ones. Moileux is a popular French soft chocolate sponge cake. Translated from French. moelleux means: tender, soft, velvety. This is exactly how this dessert turns out! It's very easy to prepare. Instead of butter, this recipe uses ricotta - which significantly reduces the calorie content of this chocolate creation.

A simple recipe for airy chocolate moileux from French cuisine step by step with photos. Easy to prepare at home in 30 minutes. Contains only 333 kilocalories.

• Preparation time: 16 minutes
• Cooking time: 30 min
• Calorie Amount: 333 kilocalories
• Number of servings: 6 servings

• Complexity: An easy recipe
• National cuisine: French cuisine
• Type of dish: Pies (sweet), cakes, Chocolate
• We will need: Oven, Mixer

Ingredients for six servings

• Butter 10 g
• Cocoa powder 10 g
• Chicken egg 3 pcs.
• Dark chocolate 50-60% cocoa 150 g
• Sugar (sand) 75 g
• Ricotta 200 g
• Corn starch 30 g
• Frozen cherries 75 g
• Cane sugar 15 g
• White chocolate 12 g

Step-by-step preparation

1. Preheat the oven to 180°C. Prepare a springform pan with a diameter of 16-22 cm: cover the bottom with baking paper, grease the walls with butter, sprinkle with cocoa powder. Place the mold in the refrigerator.
2. Separate egg yolks from whites.
3. Beat the egg whites with a pinch of salt with a mixer into a thick, dense foam.
4. Melt the chocolate in a water bath.
5. Beat egg yolks with sugar. Add ricotta and cornstarch and mix well. Then pour the melted chocolate into the mixture and mix well again.
6. Place the whipped egg whites into the resulting chocolate mixture and mix very carefully.
7. Pour the dough into the mold and bake at 180°C for 20-25 minutes.
8. To decorate the chocolate muale, place frozen cherries in a small saucepan, add cane sugar and place over low heat. Cook for 5-7 minutes, stirring until the sugar is completely dissolved.
9. Grate white chocolate on a fine grater (if desired, make shavings).
10. When the tender chocolate sponge cake is ready (it should be moist inside), remove from the oven, carefully run a knife along the wall and then remove it. Decorate the moile with cherries (without liquid) and grated white chocolate. The best way to eat chocolate airy moile is warm.
11. You can serve moile with any other berries and fruits, whipped cream, a scoop of ice cream, sour toppings - as you wish. I hope you enjoy this dessert!

In life there are many... simple and understandable things that we love precisely for this reason. For those who are passionate about baking and confectionery, a sponge cake is just such a thing. This is one of the basics that we learn at the beginning of our culinary journey. Which becomes our reliable ally in preparing a huge number of desserts.

Beaten eggs with sugar and flour are the constant base. But sooner or later you want to understand - what else is there? What if you add cocoa and almond flour? And the experiments begin...

We continue the topic “BISCUITS”, it helps us to understand in more detail Sergey Rulev. Here - . Today we’ll talk about the types of biscuits, learn a little history and, of course, recipes in the end! Proven recipes from an excellent pastry chef - Sergey Ruleva!

TYPES OF BISCUIT

Using our Soviet era sources as an example, The sponge cake is made by beating eggs (melange) with sugar until the volume increases 3 times and then kneading this whipped mass with flour, poured into molds and immediately sent for baking.

Divided into the following types:

Basic(eggs, sugar, flour, starch) cold and heated method

With cocoa(eggs, sugar, flour, starch, cocoa powder)

Oil(eggs, sugar, flour, butter)

Walnut(eggs, sugar, flour, nut flour)

Boucher differs from the main sponge cake in its recipe and in that the yolk and white are beaten separately with sugar. The shape of the sponge cake is round.

Biscuit New, the recipe was developed at the Bolshevik factory in 1966.It differs from the main biscuit in that water is added and the amount of melange is reduced, and the recipe itself differs in the ratio of dry ingredients

The main biscuits of other countries are divided into:

Classic sponge cake(eggs, sugar, flour)

Genoise(eggs, sugar, flour, butter)

Dacquoise(protein, sugar, nut flour, powdered sugar)

Mona Lisa(eggs, nut flour, powdered sugar, flour, white sugar, butter)

Chiffon sponge cake (eggs, sugar, flour, vegetable oil)

Muale, delicate sponge cake (white, powdered sugar, nut flour, butter)

Protein biscuit or Angel biscuit(protein, sugar, flour)

A LITTLE HISTORY

ANGEL BISCUIT (“FOOD OF ANGELS”)

This type of biscuit came to us from America. The white color of the biscuit is believed to resemble the color of an angel's wings. The texture is a very soft and porous biscuit with a delicate, caramel crust.The color and texture of the sponge cake is achieved by using whites (no yolks).

It is believed that this type of sponge cake appeared due to the excess of numerous proteins that remained after cooking the noodles. The thriftiness of Pennsylvania cooks, who considered it sinful to throw anything away, contributed to the emergence of this wonderful recipe.

DAQUAZ

It can be called a sponge cake only by its composition. It does not have the usual fluffy structure or porous dough with a vanilla aroma. The basis of this dessert is nut flour, which results in a short but incredibly airy meringue. This is one of the three main types of French sponge cakes.Typically the base for this sponge cake is almond flour, but it is also often made with hazelnuts or pistachios.

According to Pierre Hermé's recommendations, dacquoise cakes become better after 24 hours, so you should bake them in advance. This bright, nutty sponge cake is traditional from the South-West of France. Its name indicates its origin in the city of Dax, a famous resort in the Landes department.

GIOCONDA (GIOCONDA)

This is another type of French sponge cake. It is prepared with or without the addition of oil, but always mix wheat flour with nut flour 1:1. The classic Mona Lisa, like the previous sponge cake, is a dough with the addition of almonds. Powdered sugar and eggs (in addition, a certain amount of proteins can be used in addition) are also its components.

Various cakes, rolls, the famous Christmas log - this type of sponge cake serves as the basis for many desserts. In addition to its exquisite almond taste, this sponge cake does not go stale for a long time and has plasticity, which allows it to be the basis for many rolls.

The biscuit is able to absorb a lot of syrup, becoming saturated with its taste and aroma. It does not crumble or get soggy, does not crumple under the weight of the cream - an ideal ally in creating a perfect roll with any filling and for every taste. There is no need to leave it for several hours - the finished base can be cut immediately.

GENOISE

Next up is a French favorite. Melted butter and sugar are added to the whites and yolks whipped in a water bath, and regular flour is partially replaced with nut flour.

This is a sponge cake with a light, thin and dense texture. Ghee gives it a delicate, creamy taste. It can be used as a base for many classic French desserts - it combines well with other ingredients. By itself, it is quite dry, drier than other biscuits and needs to be soaked in syrup. But at the same time, the syrup absorbs much better than other biscuits, thanks to which it is able to maximize its taste and aroma. Compared to other biscuits, it contains twice the eggs, half the sugar and butter, and no liquids.

However, its reputation is not the most rosy - it is known as a difficult and unreliable biscuit. You should be very careful and attentive when preparing it - with the slightest violation it can turn out dry, tasteless and low.

CHIFON BISCUIT

The smooth, thick, moist texture of this sponge cake makes it the best base for multi-layer cakes. It soaks in well and holds its shape; due to the vegetable oil in its composition, it remains soft for a long time. However, it is vegetable oil, that is, the high fat content in the dough, that does not allow it to be whipped into a fluffy mass (unlike the classic recipe). Therefore, most often for this sponge cake, the whites and yolks are beaten separately.

Vegetable oil gives this sponge cake many important characteristics: it turns out moist and does not require soaking, remains soft and tender even at low temperatures - thanks to this, it is ideally combined with cold ingredients, such as ice cream, whipped cream or frozen fruits and berries. But at the same time, it is not as rich as genoise cooked in butter.

It is interesting that the author of the recipe, Harry Baker, trying to create a sponge cake no less tender and airy than “Angel Food”, having developed a recipe for a “chiffon” sponge cake, hid the recipe for a very long time and stubbornly: he even secretly took empty cans of vegetable oil to a landfill . Only 20 years later he sold the recipe to General Mills Corporation.

SAVOYARDI (“LADY FINGERS”)

Or “Tiramisu biscuit”. Light, crispy cookies, shaped like graceful, elongated “lady fingers”. For those who love to cook and periodically treat themselves and their loved ones to tiramisu, this confectionery product is most often known as cookies (which can be bought in a store and used to prepare the famous dessert). Soaked in coffee, it takes on the consistency and taste of a biscuit.

Savoyardi can be translated as Savoyard, that is, originally from Savoy. An airy, rich sponge cake, known to us in combination with coffee, liqueur and delicate cheese cream, is actually quite simple to prepare. The basis for it is whites whipped until airy, giving a soft consistency to the liver. As a basis, you can take the following ratio of ingredients: 4 eggs, 140 g sugar, 10 g vanilla sugar, 140 g flour, a pinch of salt, 2 tbsp. spoons of vodka, 2 teaspoons of powdered sugar and butter for rubbing the baking sheet.

FINANCE

This is the basis for the French cakes of the same name. Delicate, soft, with a crispy crust and interspersed with slightly sticky praline grains.The sponge base is made with beurre noisette (hazelnut butter or brown butter), egg whites, powdered sugar and flour.

The prepared biscuit has a crust of deep and rich color, similar to the color of gold. The cakes once became popular in the financial district of Paris - La Bourse du Commerce (former name of the Paris Stock Exchange)

MUALYO

The name of the biscuit is translated from French as tender, soft, velvety. This is the most delicate sponge cake with nut flour and butter. Most often found in the form of small cakes with a liquid filling, most often with the addition of chocolate.

QUEEN VICTORIA SPONGE CAKE

These are porous, fairly dense cakes, slightly moist, and incredibly tender. The Queen's favorite sponge cake, a dessert that is wildly popular in England, is however quite simple to prepare. This is a combination of equal proportions of flour, butter, sugar and eggs.

This sponge cake is characterized by the smell of vanilla and citrus fruits - zest is added to the dough. The classic version of this dessert involves using jam as a layer between the cakes. However, nowadays they use various creams and very often whipped cream (combined with fresh strawberries).

There is a legend that at the court of Queen Victoria there lived a lady who liked to have a snack between lunch and dinner, around 4-5 o'clock in the afternoon. The Queen liked this idea, and she decided to organize such “fife-o-clocks” for herself and her entourage every day. This particular meal was accompanied by a tender sponge cake soaked in jam, served with black tea. This is how Queen Victoria’s famous sponge cake, slightly denser than the classic one, with a hint of zest, gained popularity.

RECIPES

BASIC BISCUIT

White Eggs – 9 pcs. Sugar – 250 g Flour – 250 g Salt – 3 g With cocoa Eggs – 9 pcs. Sugar – 250 g Flour – 200 g Salt – 3 g Cocoa – 50 g

Beat eggs with sugar and salt. Add dry ingredients to beaten egg mixture. Mix carefully with a spatula. Bake for 30-40 minutes at t =160°C

DAQUAZ

Nut powder – 100 g Powdered sugar – 100 g Egg white – 100 g Sugar 30 g

Mix nut powder with powdered sugar. Beat the egg whites with sugar, mix with the dry mix and bake. Bake for 10-15 minutes. at t=180°C

GIACONDE

(for mold 40*60 cm)

Eggs – 3 pcs. Almond powder – 125 g Powdered sugar – 125 g Flour – 37 g Egg white – 250 g Sugar – 60 g Butter – 30 g

Beat eggs, flour, a mixture of almond powder and powdered sugar. Add the whipped egg whites with sugar, and finally the melted butter. Stir and bake for 5-10 minutes at 180-200 °C

ALMOND BISCUIT

(for mold 40*60 cm)

Yolks – 145 g Egg white – 125 g Almond powder – 210 g Powdered sugar – 210 g White egg – 375 g Sugar – 130 g Flour – 170 g

Beat the yolk and white, mix with a mixture of almond and powdered sugar, beaten egg white, and finally mix gently with the flour. Bake for 15-20 minutes. at t=180°C

I remind you that every Monday you can ask your question on a given topic to professional confectioners 😉 This can only be done on Instagram - .

French moile cakes are essentially the same fondant. I didn’t like the ones with a liquid center, I’ll say right away that they are a bit boring in appearance - too pale. But as soon as I baked them completely... Gastronomic heaven began! They are so tender and weightless, the texture and aroma of the dough resembles a creamy ice cream due to the presence of butter and a whole vanilla pod in the dough. And these dots in the dough!.. Love!

Try it urgently!

A simple recipe for chocolate moile from French cuisine step by step with photos. Easy to prepare at home in 15 minutes. Contains only 91 kilocalories.

• Preparation time: 15 min
• Cooking time: 15 min
• Calorie Amount: 91 kilocalories
• Number of servings: 4 servings
• Occasion: Dessert, breakfast

• Complexity: Simple recipe
• National cuisine: French cuisine
• Type of dish: Desserts and baked goods

Ingredients for four servings

• Vanilla pods 1 pc.
• Corn starch 40 g
• Butter 125 g
• Wheat flour 40 g
• Sugar 75 g
• White chocolate 140 g
• Chicken eggs 3 pcs.

Step-by-step preparation

1. Ingredients: butter, flour, corn starch, sugar, eggs, white chocolate, vanilla bean.
2. Using a whisk, mix 3 eggs and sugar (75 g). Cut 1 vanilla pod in half, scrape out the seeds with a knife and add them to the eggs.
3. Melt butter (125 g) and chocolate (140 g) in a water bath. Add to the egg-vanilla mixture and mix with a whisk.
4. Add flour (40 g) and starch (40 g), mix again.
5. Grease silicone molds or ramekins with butter. Distribute the dough into the molds without filling the molds completely.
6. Bake the muale for 12 minutes (for a liquid center) to 20 minutes (for fully baked cupcakes) at 180°C. Bon appetit!