Recipes for those who have long wanted to learn how to do something unusual and easy, from the field of desserts. After all, almost all of our traditional cakes and pastries are too heavy, sweet and straightforward in an oriental manner. Obviously, you can do something more refined and non-trivial.
Especially for our readers, confectioner Timur Abdulkadyrov held a master class on cooking some European desserts.
Timur has been working as a confectioner for 10 years. After graduation, he trained in Italy, worked in French restaurants. He admits that by nature he has a sweet tooth and he really likes to taste desserts. Now we have such an opportunity.
Italian millefeuille with fruit and cheese
For it we need the following products:
Strawberries - 30 gr,
Raspberries - 10 gr,
Blueberries - 10 gr,
Blackberry - 10 gr,
Red currant - 20 gr,
Millefeuil - 20 gr,
Crushed pistachios - 20 gr,
Mascarpone cream - 60 gr,
Mint - 1 sprig.
Explanations are required here: millefeuil (or millefolier (Italian mille foglie) - in “translation of a thousand petals”) are the thinnest crispy puff pastry cakes. To make them, you can simply thinly roll out the puff pastry bought in the store, cut it into identical squares of about 8 by 8 cm and bake in the oven. Pistachios should be crushed, not ground. That is, they must be crushed to the state of pieces 1-2 mm thick. Mascarpone cream to be made by yourself.
It will require:
Mascarpone (this is Italian cream cheese) - 0.5 jars,
Egg yolk - 1 piece,
Powdered sugar - 100 gr.
Cooking like this:
First, the cream: for it, we combine cheese, egg yolk and powdered sugar and beat with a whisk until a homogeneous lush mass is obtained.
Now we take three squares of millefeuille, spread the cream evenly on two of them (not too plentifully). Then we cut the berries: strawberries into quarters (if very large, then smaller), blackberries and raspberries in half. Leave the rest of the berries whole.
We spread the chopped berries on top of the cream, add a blueberry berry to each cake. Then we connect the cake and cover it with the third crispy square of millefeuille.
Now you need to carefully spread the sides of the cake with cream so that all the filling is hidden under its layer, and both extreme cakes remain intact. Finally, the final trick: holding the cakes by the cream-free top and bottom cakes, alternately dip all four sides in crushed pistachios so that they cover the cream with an even thick layer.
The cake is almost ready! Timur starts decorating him. He first draws a berry sauce graphic around it on a plate. If you have the patience, you can make this sauce yourself. For it, you need to take 200 g of blackberries, passion fruit and raspberries, grind in a blender, add 50 g of powdered sugar and boil until a thick sauce, and then cool.
Timur sprinkles the finished cake with powdered sugar and decorates it with a sprig of red currant and a mint leaf on top. Now it is not only very tasty, but also spectacular.
Try it and you will see that this is something quite extraordinary! Mascarpone cheese is much softer than any usual creams and not as sweet as they are, and in the combination of its enveloping texture with crispy millefeuille and nuts there is something unusually attractive. And it's relatively easy to prepare. True, you need to know that this dessert cannot be prepared in advance, it must be eaten immediately.
French ice cream dessert with basil and mint
The second dessert is beautiful in that it does not look like anything familiar at all. It has an unusual flavor combination of basil and mint. And it has a completely different texture of its three composite layers, which give a firework of tactile sensations when you feast on it.
For this dessert, you need to prepare three components in advance and store them in the refrigerator. These are mint-lime granita, airy espuma and basil sorbet.
We will need the following products:
For Mint Lime Granite:
Sugar syrup - 100 gr,
Fresh mint - 40 gr,
Limes - 2 pcs,
For air espuma:
Sour cream with a fat content of 42% - 300 gr,
Sugar syrup - 100 gr,
Non-alcoholic mint syrup (ready) - 40 gr,
For the basil sorber:
Basil leaves - 100 gr,
Sugar syrup - 150 gr,
Carbonated water - 350 gr,
Ice cream stabilizer-emulsifier - 10 gr,
Egg white - 40 gr,
Glucose syrup - 50 gr,
Cooking like this:
Granite is the smallest ice crystals that are obtained by freezing the liquid gradually, stirring it all the time. To make mint-lime granita, you need to scald mint with hot sugar syrup, let it stand for 2 minutes, so that the mint gives off its color and taste.
Then take it out, cool the syrup a little, add the crushed zest removed from the lime and squeezed lime juice, pour the mixture into a plate and put in the freezer. As soon as the liquid seizes on top with the thinnest crust of ice, you need to remove it from the freezer, mix thoroughly and freeze again, repeating mixing every 15-20 minutes. Then we will get not quite ice, but the smallest ice crystals: a delicate delicacy with a pronounced sweet and sour, minty taste.
Espuma is a culinary technique that allows you to turn anything into the most delicate mousse. To prepare foam mousse, you will need a siphon for sauces. Of course, not every kitchen has a siphon, but this is just what you should buy.
After all, with its help you can do a variety of culinary miracles, surprising guests not only with sweets, but also with the most delicate foamy sauces from mushrooms, vegetables, fish or dairy products. From anything, with the help of a siphon, a light, tasty, frothy mass is obtained, reminiscent of whipped mousse.
In our case, we need to mix very fatty sour cream, sugar syrup and any non-alcoholic mint syrup. Fill the resulting mass into a siphon and store it in the refrigerator (but not in the freezer). It is necessary to cook espuma (foam the mass with a siphon) right before serving, since the mousse has a very delicate texture and settles quickly.
And finally, sorbet. We prepare it like this: scald the basil with hot sugar syrup, let it stand for 2-3 minutes, take out the leaves. Then we cool, add the beaten egg white and the rest of the ingredients, beat everything and send it to the ice cream sorbet.
While Timur was cooking, we asked him which desserts he likes the most. It turned out that those that combine at first glance incongruous tastes. For example, basil and ice cream. And he also loves chocolate ice cream, which he makes with Guinness beer (half a liter of beer for one and a half liters of chocolate ice cream composition, beat it into a sorber bowl).
When all three ingredients for our dessert are ready, we proceed to the “assembly” of the dessert. Timur does it very effectively. In a glass vase, he places mint leaves, then places a glass cone on top, into which he places several spoons of bright green fragrant granite.
From above, with the help of a siphon, he lays out a layer of light green most delicate mousse with the help of a siphon and, finally, a ball of white ice cream is sent to the center of this splendor.
This magnificent dessert is truly a complex work. It is beautiful both visually, and texturally, and in taste. The eye is pleased with the color stretch from a white scoop of ice cream to bright mint green. And there is also a taste and tactile play of sensations: from the rather sweet and dense creamy taste of a ball of ice cream, through the most delicate texture of whipped mousse to sour mint granite crystals. Plus, basil and mint in the dessert give a completely original combination. Royal Dessert!
At first glance, it seems that it is rather difficult to make it, but it is still worth learning. Moreover, along the way, you can master several culinary techniques at once, which will give scope for your personal creativity.
Desserts do not always achieve such popularity. However, each country has its own national sweets. We meet the best of the best. Especially for the sweet tooth!
France
One of the best French desserts is considered to be eclairs . These airy pastries with custard have been popular since the 19th century and belong to the creations of the culinary specialist Marie-Antoine Careme. Today you can enjoy eclairs in glaze and with a variety of fillings. The imagination of French confectioners is limitless!
Another "sweet" pride of France - pasta
- meringue cookies with a crispy crust and a soft filling. A real masterpiece, combining simplicity and sophistication at the same time. Many tastes and toppings will not leave anyone indifferent. By the way, the confectionery famous for this dessert Laduree located on the Champs Elysees in Paris.
Spain
Catalan cream
traditionally served in clay pots and called the pride of Spain. Prepared by nuns back in the 18th century, today this dessert based on milk, sugar and eggs is endlessly loved by all Spaniards.
Breakfast in Spain often starts with churros
. This is a delicacy made from deep-fried choux pastry. It is sprinkled with powdered sugar and served with hot chocolate.
Austria
The very first recipe strudel
was invented in Vienna and dates back to 1696. An incredibly delicious dessert is made from thin dough with berry and fruit fillings (cherry, apple, pear). In a restaurant, a slice of strudel is sure to be decorated with a scoop of vanilla ice cream and whipped cream.
Among Austrian cakes, the palm is held by "Sacher"
. It is impossible to resist a chocolate biscuit with a delicate apricot filling, poured on top with a layer of chocolate. "Sacher", prepared according to the original recipe, can only be tasted in the hotel cafe Sacher in Vienna, because it is he who owns the exclusive right to use the trademark Original Sacher-Torte.
Germany
In the early 1930s, the famous "Black forest"
, also known as Black Forest cherry cake
. An insanely delicious combination of biscuit chocolate cakes, cherries and whipped cream.
Estonia
Estonian national delicacy - marzipan
- a mixture of ground almonds and sugar syrup. In Tallinn, there is even museum for this dessert. Estonians decorate their favorite marzipan sweets with chocolate icing, candied berries and nuts.
Italy
Birthplace of delicious Italian dessert
considered the city of Piedmont in the north-west of the country. The literal translation of the name is “boiled cream”. Panna kota has a creamy texture and is usually topped with berry sauces.
… Probably everyone heard about him. However, it is in Italy that you can enjoy the true taste of this dessert: fresh Mascarpone cheese, airy Savoyardi cookies and Marsala wine, which has an unusual aroma.
Hungary
In Hungary, exceptionally popular are pancakes a la Gundel
named after the famous chef. The traditional filling is sour cream and dried fruits; on top, the dessert is decorated with chocolate sauce.
Hungary gave the world a recipe for another dessert. Esterhazy cake
, first baked in the 18th century, was named after the Minister of Foreign Affairs of Pala, Antal Esterházy. Europeans immediately fell in love with the delicacy: almond cakes soaked in butter cream, white icing and the famous gossamer pattern.
Netherlands
In the Netherlands, special culinary delights are not favored, so the national cuisine is simple and democratic. Favorite national dessert - open Apple pie
, often garnished with whipped cream. The aroma of cinnamon and crispy crust delight even the most sophisticated gourmets.
It should also be noted dutch waffles
- two thin waffle plates glued together with caramel syrup. What could be easier and tastier?..
New Year, Christmas, warm family gatherings and the joy of children in a snowy yard - this is a real winter fairy tale that we find ourselves in every year.
Desserts of European cuisine
Despite the frost and snowstorms, we warm each other with the warmth of our hearts and good mood. To make this winter even sweeter in your life, we will tell you what delicious sweets are traditionally prepared for the festive table in different European countries. You definitely need to try them, because this is a pleasant way to learn the delicious traditions of the country, as well as give yourself and your family a little sweet happiness!
Desserts of England
According to tradition, pudding has been the main Christmas pastry since the 17th century in England.
The pudding has an interesting legend that tells about the times of the First World War, when the English empire was almost breaking into pieces, the court cooks, together with the dukes, decided to save the kingdom. King George V lacked incentives to preserve the integrity of the state, and then they brought him a pudding, which was prepared with 16 ingredients that were collected from all over the empire, with the words - "With an integral empire, you will have pudding, and without it - only crumbs of bread, flour and beer."
According to legend, the pudding saved the empire and since that time has been considered the main dessert of the Christmas table. People liked this tradition so much that now every English family has its own signature pudding recipe.
Pudding is prepared by the whole family, from young representatives to seniors. They also say that if you make a wish while cooking, it will come true.
When decorating a Christmas pudding, a sprig of holly is placed in it and a coin, a thimble, a button and a ring are always placed in the dough, which have the appropriate value for those who find them. A coin means that more money awaits a person next year, a button - a bachelor life, a thimble, for a girl, means that she will not get married soon, a ring - marriage or marriage.
Desserts in Germany
Do you remember the fairy tale by the Brothers Grimm "Hansel and Gretel"? The history of the gingerbread house began with this fairy tale. After the publication of this tale in 1812, these confections are very popular.
Even today, gingerbread houses are a traditional German New Year's dessert and are in great demand at Christmas markets. Each family prepares their own gingerbread house and competes with their neighbors to see which house is the best and most original.
On the eve of Christmas, a variety of gingerbread houses appear on the shelves of shops and fairs, and even exhibitions and competitions are held.
Desserts in Austria
Probably, every person at least once in his life heard the name "Viennese strudel". But what's interesting is that the Arabs were the first to prepare desserts based on very thin dough, orange syrup and rose jelly. But it was the Austrians who improved the recipe and made the strudel a truly unsurpassed dessert.
On the Christmas table in Austria, there must be a traditional and fragrant apple strudel. In every, even a small, town in Austria, Christmas morning necessarily begins with the aroma of apples and cinnamon, which envelops everything around. And if you are lucky enough to try this yummy, then most likely you will remain its sincere fan.
Strudel smells like winter coolness, home and warm hands. There is a saying in Vienna: “A conscientious baker draws out the dough so thinly that he can read love letters for his girlfriend through it.” That is why they believe that only a confectioner in love can make a delicious strudel.
Desserts in Italy
Italy is known for many things, but it's the delicious desserts and unrivaled Christmas pastries that bring it fame. And the main dessert that adorns the festive table of Italians every year is panettone.
Panettone is a Christmas cake that looks like Easter cake. "Christmas can't be Christmas without panettone" is what they say in Milan. It was in this city that panettone first appeared in the 15th century. And not just appeared, but was prepared for Duke Ludovico il Moro on the day of the Nativity of Christ.
However, like any tradition, this Christmas cake is shrouded in legends. The best of them tells a love story. The young man fell in love with the daughter of a poor Milanese baker, Toni, who was extremely beautiful and had a kind heart. However, his high status did not allow him to marry his beloved and the guy found a way to be closer to her, he began working as an assistant to her father. After their first kiss, the guy was so happy that he mixed the standard dough with a lot of butter, a whole handful of raisins and many more eggs and baked very tasty and fragrant bread. The father was about to kick him out, but the customers liked the aroma of the bread so much that they bought out the new pastries right away. So "pane di Toni", bread from Toni became famous in the near and far neighborhoods.
Panettone is usually prepared with mascarpone cheese, dessert wine, liqueur, custard or hot chocolate.
French desserts
The largest selection of delicious desserts on Christmas Eve can only be found in France. Usually, 13 desserts are prepared on the festive table, which symbolize Christ and his 12 disciples, and differ in every corner of the country, it depends on the local variety of ingredients such as figs, raisins, quince, nougat and many others. However, there is no standard set of ingredients, what is available is used.
And yet the main traditional dessert for Christmas in France is the "Christmas Log". This festive cake resembles a log in its shape and color and is beautifully decorated with cream. Each bakery and pastry house prepares its own special version of the "Christmas log". And everyone is trying to make the best dessert and please customers with a delicious product. They are decorated with beautiful figurines or lots of chocolate. Who is better or who is tastier - it’s impossible to say for sure, since it’s impossible to try everything, but you must definitely try at least one!
Now you know what delicious Christmas desserts you need to try this winter in such beautiful and interesting countries. Of course, for the sake of one dessert, few people want to go, but winter travels around Europe also include unforgettable emotions and impressions from what they saw, as well as a little winter fairy tale, where they will warm you with a smile and good mood.
Travel and enjoy life. Have a sweet winter!
When traveling, in addition to sightseeing runs, excursions, overnight stays in hotels and laying out travel routes, you want to take a break over a cup of coffee, enjoying the moment. For me, as for a sweet tooth, pleasure will be incomplete without a delicious local dessert. Therefore, in this post I will introduce you to desserts that you should definitely try during a trip to Europe, because European countries have given the world a lot of interesting sweets.
Cake Black Forest or Black Forest (Germany)
In Germany, they know a lot about not only beer and icebein shank. Delicious desserts and pastries are prepared here. It is not for nothing that there are bakeries (German: Bäckerei) on every corner in Germany, where fresh buns are baked every day.
The delicious chocolate cake (Schwarzwälder Kirschtort) comes from the German region of Baden-Württemberg and is known all over the world. Rumor has it that the Black Forest cake, or translated into Russian as Black Forest, got its name in honor of the German mountain range of the same name in this region.
Each layer of the cake is lined with cherries, and the cake is topped with whipped cream and chocolate chips. The secret of the special taste of the Black Forest cake lies in the impregnation of each cake with Kirschwasser alcoholic drink. According to German laws, only a cake that was prepared using this alcoholic cherry drink can be called "Black Forest". The cake is incredibly tasty and soaked.
The largest original Black Forest cake was made in 2006 in the German amusement park Europa Park. Just imagine, the weight of the cake was 3000 kg, the diameter was 10 m. In the production of the cake, 700 liters of whipped cream, 5600 eggs, 800 kg of cherries, 40 kg of chocolate chips and 120 liters of Kirschwasser were used.
Black Forest cake can be found on the menu of many restaurants in Baden-Württemberg, but according to tourists, the most delicious cake is served in the city of Triberg im Schwarzwald (Cafe Schaefer). The café's head confectioner, Klaus Schaefer, inherited the recipe for the original Black Forest cake from his father, who in turn worked with the cake's creator, Josef Keller. The cost of a portion of cake in this cafe is 3-4 Euros.
Cantuccini (Italy)
Italy is the birthplace of my favorite sweets - Tiramisu cake, airy Panna cotta and Italian Cantuccini biscuits from Florence. Italian macaroons cantuccini (Cantuccini or Biscotti) can be found in almost any pastry shop (Pasticceria) in northern Italy, where they are often called abbreviated as Cantucci.
These cookies are quite dry, and it is best to dip them in hot tea, mulled wine or Amaretto liqueur (this is not for everyone, but in general this liqueur makes an excellent combination with almonds). The composition of Cantuccini, in addition to nuts, includes such spices as cardamom, cinnamon, cloves. According to some recipes, raisins or pieces of chocolate are also added to Cantuccini. In any case, this dish is just a meal.
The cost of a serving of Cantuccini in an Italian confectionery is about 24 Euros per 1 kilogram. I advise you to try this delicious cookie at Il Cantuccio di San Lorenzo in Florence. Cantuccini is sold here in beautiful gift boxes that you can buy as a gift for loved ones.
Tiramisu (Italy)
Tiramisu, a favorite delicacy of the sweet tooth from all over the world, was first made in Italy. This is the most delicate dessert made from Italian Mascarpone cheese, Savoyardi biscuits, cocoa, eggs and sugar. Tiramisu can be soaked in coffee or Amaretto liqueur.
I was surprised that such an exquisite dessert was invented in the families of poor farmers. The hostess beat eggs with sugar and soaked cookies with this mixture to feed her children - so the children stayed full longer. Later, Mascarpone cheese and cocoa were added to this recipe.
There are many varieties of Tiramisu, and, perhaps, each Italian region prepares it in its own way. In Florence, we somehow had a chance to try Tiramisu with green Mascarpone cheese, not white! I think the color of the cheese in this case depends on the impregnation of the dessert. In cafes in Italy, Tiramisu is sold in portions - most often in individual cups. Tiramisu can be made at home, but care should be taken to eat it on the same day or the next day at the latest - a dessert made from fresh eggs spoils very quickly!
Taste delicious Tiramisu in Italy, the locals recommend at the Le Beccherie restaurant in Treviso, where, according to legend, this dessert was invented. A portion of air Tiramisu will cost you 6-7 Euros.
Kyurtoskalach/trdlo (Hungary)
Those of you who have been to Prague have definitely seen the local delicacy -. However, few people know that this favorite delicacy of tourists does not come from the Czech Republic, but from Hungary and Romania, where it is known as Kürtőskalács.
Trdelnik is made from yeast dough. First, the dough is rolled into a long sausage, sprinkled with sugar, then this sausage is wrapped around a wooden or metal rod, roasted over an open fire, constantly rotating the rod, sprinkled with nuts, vanilla, watered with caramel. An excellent addition to trdelnik is freshly brewed mulled wine with fragrant spices or punch.
The most delicious trdlo in Budapest is served at the Molnár’s kürtőskalács cafe, located in the very center of the city - on Váci utca street. Here you can taste trdlo sprinkled with chocolate, almonds, hazelnuts, sugar, cinnamon and more. The cost of one trdelnik is 990 forints (about 3 euros).
Macaron (France)
In Russia, pasta is now no less popular than in its homeland - in France. Macaron is a sophisticated dessert originally from France. Macaron is a kind of tender meringue with ground almonds and a filling of jam, ganache or cream. Macaroni is made in all colors of the rainbow with different flavors - from fruity to chocolate. Due to the compact size of pasta, even a sweet tooth on a diet can afford them. Macarons literally melt in your mouth.
The most famous coffee shop selling pasta with branches all over the world is called Ladurée. A box of 6 pasta in it will cost you about 17 Euros. Here you can try pasta with pistachios, lemon or exotic passion fruit. Rumor has it that pasta was invented by a pastry chef from this coffee shop. In general, in France, pasta is sold everywhere, even in McDonald's McCafe!
Sacher Torte (Austria)
Sacher Torte (Sachertorte) is a must-tasting creation of the Austrian Franz Sacher. Imagine, in Austria they even celebrate Sacher Day, which falls on December 5th. What is a Sacher Torte? This is a cake with a rich chocolate flavor with a thin layer of apricot jam on top and chocolate icing. The cake is traditionally served with unsweetened whipped cream.
Sachertorte is sold in many coffee shops in Vienna, including my favorite coffee shop Zanoni and Zanoni, where a portion of the cake will cost you only 3-4 Euros. However, the original Sacher, produced according to its own secret recipe, can only be tasted in the five-star hotel with the same name with a restaurant - Hotel Sacher. This hotel with a cafe was opened in 1876 by the son of the same Franz Sacher.
It is said that the secret of the original Sacher cake lies in the chocolate icing, which contains three different types of chocolate, which are made by different manufacturers specifically for the Sacher cake. The original Sacher cake is made by hand. Just think, every year in the hotel of the same name, about 300,000 Sacher cakes are made, baked from 1.2 million eggs, 80 tons of sugar, 70 tons of chocolate, 37 tons of apricot jam, 25 tons of butter and 30 tons of flour.
In Cafe Sacher in Vienna, in addition to cake, you can taste coffee with the liqueur of the same name. A great addition to Sacher is traditional Viennese coffee. However, be prepared for the queues and the rather high cost of dessert at Cafe Sacher: 7 Euros for a portion of the legendary Sacher.
Gelato (Italy)
It is no exaggeration to say that gelato is the most delicious ice cream in the world. There are many varieties of gelato - from traditional chocolate and strawberry to ice cream with lavender and chestnuts. Gelato in Italy is a favorite delicacy of children and adults. In shops selling gelato - gelateria (gelateria) - there are a lot of people at any time of the day. Gelato is served in plastic jars or crunchy cones topped with whipped cream or white/dark chocolate.
Gelato is famous all over the world for its intense taste, natural ingredients, reduced fat content. If you are in Rome, I recommend that you try gelato in one of the oldest gelateria with a long tradition of producing delicious gelato. In the article "" I described the places where you can taste the most delicious ice cream in Rome.
My favorites are Stracciatela chocolate chip ice cream and pistachio ice cream. My favorite gelateria in Rome is Gelateria La Romana. The cost of one scoop of ice cream in it is 1.5-2 Euro.
Catalan cream (Spain)
Spanish Catalan Creme (Crema Catalana) is a dessert similar to French creme brulee. The main ingredients of the dessert are milk, egg, sugar, spices. During cooking, the sugar in the dessert caramelizes, forming a thin, crispy crust. This dessert is usually served in individual serving bowls. Catalan Creme is an essential part of the Catalonia region.
With the taste of Catalan cream, liquor, sweets, cocktails, nougat, chocolate and other products are produced in Spain. The cream is used to make some varieties of Earl Gray teas. Delicious Crema Catalana can be tasted in Barcelona at the Granja M. Viader coffee shop. For my taste, this dessert is quite specific, and personally I don’t really like it, like French creme brulee. However, its popularity in Spain speaks for itself, so you might like it.
Lukum (Turkey)
Turks know a lot about sweets, and Turkish delight is proof of this. Many have seen personally in Turkey or in the photo mountains of Turkish delight sausages stuffed with nuts. A variety of nuts are added to Turkish delight - pistachios, almonds, coconut. The delicacy was invented in the 18th century in Istanbul by the court confectioner of the Turkish Sultan. To date, Turkish delight is produced in dozens of countries around the world, but it has gained particular popularity in the countries of Central Asia and some European countries (Bulgaria, Greece).
In Turkey, Turkish delight is sold already cut in gift boxes. Alternatively, you can buy it at the market and ask to cut off as much Turkish delight from the sausage as you need. There is Turkish delight with fruit juice, with nuts, with rose petals. Turkish delight is prepared from starch, molasses and sugar with the addition of fruit juices.
If you are in Istanbul, go for delicious Turkish delight at (Grand Bazaar, Kapalıçarşı). There you will not only be given a taste of the Turkish delight you like, but they will also pour fragrant tea for free. The cost of 1 kilogram of delight is from 20 Turkish lira. When we are in Turkey, we always buy a couple of kilograms of Turkish delight to treat friends and relatives.
Belgian waffles (Belgium)
Belgium gave the world another dessert worthy of mention. Belgian waffles (Gaufres de Bruxelles) in Brussels are sold at every turn, but it will be most interesting to taste them on the central square of Brussels, surrounded by fabulous European houses.
Belgian waffles are rectangular and served with a topping of jam, hot chocolate, whipped cream, strawberries and caramel. Waffles can be eaten instead of breakfast or as a dessert after a hearty meal. In addition to the classic waffles, round-shaped Liege waffles are popular in Belgium.
The best Belgian waffles according to tourist reviews can be tasted at the Le Funambule coffee shop in Brussels. This place is located a couple of minutes walk from the central square of the city, Grand Place, next to Manneken Pis. Don't miss this iconic place during your trip to Belgium! The waffles here are very hearty and tasty, and are a must for your Brussels gastronomic tour. The cost of one serving is from 3 Euro.
Pastel de nata (Portugal)
Pasteis (Pastel de nata) is the most popular pastry in Portugal. In appearance, it resembles cups of puff pastry with custard. You can taste pasta not only in Portugal, but also in the former colonies of this country - in Brazil, Macau, Angola, etc. It is recommended to eat the cake fresh - after even a few hours in the refrigerator it gets soggy and becomes not so tasty.
In Portugal, pastel de nata is widely sold in local patisserie (pastelaria) and shops for about 1 Euro per piece. We recommend sprinkling the cake with plenty of ground cinnamon and drinking a cup of invigorating Americano coffee - gastronomic ecstasy is guaranteed to you. During our trip to Portugal, we tried the most delicious pâtéis at Fábrica da Nata in Porto, address: Rua de Santa Catarina 331/335, 4000-451 Porto.
Stollen (Germany)
In Germany, they bake a Christmas cake called Stollen, which is somewhat reminiscent of raisin muffins, which are sold in many Russian culinary establishments. Only, unlike muffins, Stollen is softer and more soaked, not dry. Freshly baked stollen can be found at Christmas markets in German cities. It is also sold all year round in stores in Germany, the Czech Republic, and Austria.
The composition of the sweet pie includes candied fruits, yeast dough, butter. The finished adit is sprinkled with powdered sugar. There are a variety of stollen: almond, marzipan, poppy, walnut, champagne, cottage cheese. And Dresden even has its own adit, which is a registered geographical mark.
Loading...