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.