The Famous Desserts in France (Episode Two)

France has been known for romantic passion, all purple eyeful of Provence, quietly flowing of Seine, and keep telling one story after another story. Another sign on behalf of the French it is desserts. Dessert represents a sweet and love that is coinciding with the nature of French romantic and that is why French people have a special preference for desserts. They are obsessed with the study of various desserts and added some touching romantic elements in it, French dessert have attractive shining, and people yearning by those things. This time I will introduce some famous French desserts.

Another famous French dessert, made by 27 ℃ délicieux French dessert brand founder. Mousse is same like pudding, it can melts in your mouth. Whether appearance, color, taste or structure changes were abundant, after frozen will be increasingly characterized by its taste infinite, it immediately became the best in the presence of the cake. Since Mousse cake appeared, at World Cup of Pastry, mousse cake competition always very intense, pastry chef is produced by mousse cake to show their inner lives savvy and artistic inspiration to the people.

Directions:

1  Preheat oven to 350 degrees.

2  
Stir flour, sugar, baking soda, baking powder, and salt in the bowl mixed.

3    Add egg, milk, oil, vanilla, and 1/4 cup water; mix on medium-low speed until smooth.

4  Trim each cake to 1 inch high. Transfer to a baking sheet lined.

5  Cut strips of baking paper.

6  Bottom flush with baking sheet

7  Refrigerate at least 4 hours and up to overnight.

Souffle is a famous French dessert in medieval. It has a fluffy cloud appearance, but it seems to make people feel after eating like they are never ate. At that time, the social of the French general insatiability, people spend time on food more than at work. For three or four people's dinner, need more than twenty dishes. After the banquet, only can heard the sound of people burp. This phenomenon lasted half century. To correct the corrupt phenomenon, the chef used flavorless protein to make this cuisine.

Directions:

1.    Preheat oven to 350 F.

2.    Brush two 1 1/2-cup or four 1/2-cup ramekins with butter.

3.    Dust bottom and with 1 tablespoon sugar.

4.    Beat egg whites until fluffy and add 2 teaspoons sugar

5.    Put the egg whites into mixture

6.    Refrigerated for to 2 hours.

7.    Bake straight from refrigerator and adding 3 minutes to baking time.

8.    Bake 20 minutes for large ramekins and 15 minutes for small ramekins.

9.    Dust tops of powdered sugar.

The Famous Desserts in France (Episode One)

France has been known for romantic passion, all purple eyeful of Provence, quietly flowing of Seine, and keep telling one story after another story. Another sign on behalf of the French it is desserts. Dessert represents a sweet and love that is coinciding with the nature of French romantic and that is why French people have a special preference for desserts. They are obsessed with the study of various desserts and added some touching romantic elements in it, French dessert have attractive shining, and people yearning by those things. This time I will introduce some famous French desserts.

First is Opera, it is a centuries-old famous French dessert. Inside the sense of rich chocolate flavor with coffee flavored to make people are endless fascination. Traditional Opera has total of six layers, including three layers of sponge cake soaked in coffee syrup, with butter, whipped cream and chocolate cream filling made. Whole cake filled with coffee and chocolate flavor, and it melts in your mouth.

The origin of Opera has two different versions. One theory is Opera was a popular dessert originally developed by a French dessert cafe. Because it is super popular, and the shop also located next to the Opera, so the owner named it called "Opera".

And another theory people believe Opera cake was created Dalloyau, who opened dessert shop by 1890. Because of its shape very squared and its chocolate surface looks like a thin layer of inside the Opera, the gold piece also looks like the Opera Garnier, it just got the name.

Directions:

To make the almond sponge cake:

1.    Preheat the oven to 425F. Line two 15-inch by 12-inch pans with baking paper and brush the surface with butter.

2.    Beat the egg white until they become foamy and start to expand.

3.    Sprinkle in the sugar.

4.    Beat the ground almonds, sugar, and whole eggs until becomes foamy.

5.    Gently stir the flour into the almond batter.

6.    Stir 1/4 of the almond batter into the egg whites.

7.    Divide the cake batter between the two prepared pans and baking cake for 5 minutes.

To make the espresso syrup:

1.    In a saucepan, bring 1/2 cup water, 1/3 cup sugar, and 1 1/2 tablespoons instant espresso to a boil.

To make the coffee buttercream:

1.    Stir together the espresso powder and boiling water.

2.    In a saucepan, bring 1 cup sugar, 3 tablespoons water, and 1 teaspoon vanilla extract to a boil.

3.    In a bowl, beat the egg and egg yolk until fluffy.

To make the ganache:

1.    In a saucepan, bring the milk and cream to a boil.

2.    Stir in the chocolate. Continue stirring the chocolate for 2 minutes.

To assemble the cake:

1.    Line a large baking sheet with baking paper. Cut one 10 inch by 10 inch out of layer.

2.    Brush the cake with the espresso syrup.

3.    Carefully spread 3/4 of the coffee buttercream top of the cake.

4.    Place the two rectangles of cake over the buttercream.

5.    Place the last layer of cake over the ganache, brush with espresso syrup.

6.    Spread it with a thin layer of the coffee buttercream.

7.    Refrigerator for 1 hour before glazing it.

To glaze the cake:

1.    Melt the chocolate and stir in the butter until smooth.

2.    Put the chocolate glaze over the cake.

Second is Yule log, it is French holiday dessert of necessary; the name of the "Yule" actually is formerly name of Christmas. As the Viking Age from the date of the winter celebration, in Christmas England people will cut down trees and dragged back to be placed in the fireplace to burn for 12 days began with Christmas Eve, so this tree was called "Yule log" (Christmas tree).

In Christmas Eve people will return home to reunite.  In the midnight, the whole family would gather in front of the heater, eating with such a symbol of the holiday cake, and contact with their families. Therefore, Yule Log becomes an integral part of the French people' life.

Directions:

1.    Separate the 5 yolks from whites, obviously into two separate bowls.

2.    Grease a baking pan and line the pan with baking paper.

3.    In a large mixing bowl, beat the egg yolks on high until they are light and fluffy.

4.    In a large bowl, combine the 1 cup cake flour, 1/4 cup baking cocoa and 1/4 teaspoon salt.

5.    Slowly the flour mixture to the egg yolk mixture and blend until well mixed.

6.    Beat the egg whites and add the sugar.

7.    Slowly fold the egg whites into the chocolate flour mixture.

8.    Gently spread the batter into the pan

9.    Bake for 12 minutes and let it Cooling.

10. Rolling the cake in the baking paper.

Three Pastries of China

In China has many different kind pastries, some pastries has legend many years. Chinese pastry will be tastier to eat, and the fat content will be much lower. Today I'll introduce three different kinds of Chinese pastries.

1. Crystal osmanthus cake

Crystal osmanthus cake a popular food in Shanghai. When Chinese New Year coming people will eat it to celebration. According to legend Crystal osmanthus cake has 300 years of history in China.

Directions:

1.80g of sugar was added 200g of warm water and stirred until melted

2. Add 150g Sticky rice flour and 75g wheat flour, stir until no particles

3. Then add 40g oil, stir to mix water and oil (not visible to see the oil)

4. Brush oil on container wall

5. Let the batter stand 40 minutes

6. Cold wok, and steam for 30 minutes. After steamed stripping.

2. The sugar not off

The other name of the sugar not off was call Wishful fruit. It is a traditional dessert famous in Guangdong province, is Cantonese dessert. The mouthfeel is crisp, Slippery and sweet, appetizing and not greasy, is good for children and old people. The sugar not off is the twin of rice balls. Add some ginger can dispelling cold. "Sugar is not off" are easy to make, here is the directions.

Directions:

1. Sticky rice flour, add some water, stir until you can knead to dough.

2. Roll the dough into small creamy rice dumpling.

3. Wait the water to boil, and cook until rice dumpling float.

4. Add a small amount of brown sugar to cook a little consistency of syrup, and put the rice dumpling in to the syrup.

5. Pour the honey and mix thoroughly with a little water, then sprinkle some cooked peanut.

3. Snow Cake

Snowflake cake is one of the southern region of Han pastries, fresh and delicious, easy to learn and delicious snacks.

Directions:

1. First put some gelatin into the ice water till soft.

2. Place the milk, coconut milk, light cream and granulated sugar into the pot, turn to the low heat until sugar dissolves and flameout.

3. Then mix with the soaked gelatin, stirring until completely dissolved.

4. Place the milk is poured into the mold, after cooling in the refrigerator.

5. After removing solidified snow cake and stripping, cut into pieces, dipped in shredded coconut.

6. And then put it back into the refrigerator for a little bit.