Carlota, Pavlova, Suzette or Magdalena were women of another era, so current that the most famous confectioners created the p.oysters with their names to pay tribute to them. Since that moment, these desserts are part of our gastronomy and we can’t stop making them because they are a delight.
The most repeated recipe for crepes is without a doubt Suzette, these very thin grilled pancakes with orange juicehis fun and a touch of Cointreau to flavor.
Prepare the dough with 2 glasses of milk, 200 grams of flour, 40 grams of sugar, 3 eggs and 20 grams of butter and let it rest for 30 minutes.
They are done in 30 seconds on each side in a pan greased with a pinch of butter. For Suzette cream You just have to mix all the ingredients making sure they are at room temperature. You will need brown sugar, orange, Cointreau and some butter. We serve them freshly cut, folded into a fan shape and poured with the cream.
This iconic French recipe known as Charlottebecame popular thanks to the presentation made in Tsar Alexander I that after trying it, he changed the name of the dessert in honor of his wife Carlotta.
A simple but colorful dessert based on soletilla cookies. In that case, we suggest you try this irresistible version filled with white chocolate mousse.
To make it even more irresistible, present the cake with some natural strawberries which will contrast perfectly with the sweetness of the white chocolate and the crunch of the ladyfingers. Follow the instructions in the recipe to make the cake perfect and not fall apart.
This delicate dessert was named in his honor famous Russian ballerina Anna Pavlova. A simple but successful combination meringue, cream and red fruits which is also beautiful to see.
Although the preparation is somewhat laborious, do not be discouraged, the result will be worth it. The key to making it perfect is the meringue, for that all you have to do is beat the egg whites well as indicated in the first step.
We incorporate the rest of the ingredients little by little until we have a homogeneous cream and bake the meringue for 1 hour and 50 minutes with the oven preheated to 130ºC. Cover the meringue with a generous layer of whipped cream and sprinkle red berries on top, sprinkled with a pinch of powdered sugar.
She was French actress Sarah Bernhardt the one who inspired this fluff Genoese sponge bathed in syrup and covered with a layer of thinly laminated almonds.
The base of the sponge cake is very simple, made with butter, eggs, sugar and flour, and flavored with lemon zest. Bake for 35 minutes and then fill with a cream made with egg yolk, butter and sugar.
For the cream to have the ideal texture, you need it butter in cream, then you should prepare a syrup by mixing the indicated amounts of water and sugar to mix later with the egg yolks and butter. Carefully cut 3 sponge discs with the help of a large serrated knife, fill them with the cream and finish the sponge with the roasted flaked almonds.
One of the most delicious and well-known recipes of French gastronomy is the tarte in honor of sisters Stéphanie and Caroline Tatin who ran a hotel in Lamotte-Beuvron, where they accidentally created one of the all-time favorite sweets.
a succulent plant tart with a crispy base and caramelized apple filling. Prepare the base of the tart by mixing flour with sugar and butter according to the instructions in the third step of the recipe (you can also use a refrigerator puff pastry).
Once they are peeled and cut into pieces, sprinkle the apples with sugar, add butter and caramelize them over low heat so that they are juicy and full of flavor. Cover the apples with the previously made dough and bake the cake for 30 minutes.
his favorite queen victoria to be enjoyed with a cup of tea in the purest English style. It is a cake known as sponge cakea sponge cake with a filling based on strawberry jam, raisin and butter.
The secret to the cake being so airy is the mixture of its ingredients: powdered sugar, margarine, eggs, flour and yeast. After all the ingredients are well incorporated, the dough it is baked for 40 minutes.
It is then cut horizontally and filled with a sugar butter whipped cream, a layer of strawberry jam and some fresh raisins. It is covered with the other disc of sponge cake and served sprinkled with icing sugar and decorated with strawberries and raisins.
One of the most famous desserts in French gastronomy, Pêche Melba was created by Auguste Escoffier in 1984 in honor of the well-known Australian soprano Nellie Melba.
A delicious base dessert homemade peaches in syrupa raspberry custard, vanilla ice cream, some whipped cream and some sliced almonds.
Evidence this version where the peaches are baked in the oven and a raspberry puree made with sugar and lemon. Don’t forget to finish the dessert with a scoop of vanilla ice cream, some whipped cream and some fresh mint leaves.
these delicious individual cupcakes known as madeleines in the neighboring Gallic country they have conquered the palates of half the world. Cupcakes called muffins or cupcakes are a delicious dessert in all its versions.
It seems that its name is derived from French pastry chef Madeleine Palmier. He lived in Commercy, a small French town where there was a convent dedicated to Mary Magdalene, where the nuns prepared breads that could be the forerunners of today’s cupcakes.
In this case, we recommend a recipe for cupcakes filled with raspberry jam, you definitely can’t resist. Prepare the dough by beating the oil and sugar until it doubles in volume, then add the eggs one by one to incorporate. Add the flour and yeast and mix again. Flavor the dough with the zest of a lemon and fill the molds to the middle with the help of a pastry bag. Add a spoonful of jam to each and complete the filling bake them for 20 minutes.