Who among us has not tried apple pie? Everyone has their favorite recipe, which lifts up your mood with a cup of tea. French cake inside out – another modification on the apple theme, unusual, beautiful and very tasty!
The history of this dessert begins at the end of the 19th century, and as it should be, it was overgrown with beautiful legends. But as the French say, if you can not figure out the situation – cherchez la femme. In the story of tartin, tateen was not without a woman either.
In the small town of Lamotte-Beuvron, in the province of Sologne, a certain gentleman by the name of Tatin opened a small hotel, whose management after his death was inherited by his daughters Stephanie and Caroline. Continue reading
This does not seem obvious at all, but the strudel is a traditional Italian dessert. The Trentino-Alto Adige region is bordered by Austria, and from here, undergoing changes in recipes, strudel penetrated Italian cuisine.
Italian strudel is not as solid as its prototype: a very thin dough barely restrains the filling, a thin crisp melts in your mouth.
By the way, the whole strudel history – from beginning to end – is a story about border crossing. Strudel is a Turkish baklava in the past. How did she get to Austria? Continue reading
Many baking recipes do not suffer at all if the flour in them is replaced by other components. What for? Baking without flour is interesting. She is unusually tender, she has a special taste, not peculiar to the flour desserts. In our today’s selection of three chocolate recipe without flour.
For this brownie, you will definitely need baking paper, without it you simply cannot remove it from the mold. The dough in the finished state will be slightly viscous and this is the special charm of this baking. The delicate, super-chocolate taste of the brownie itself is enhanced by a thick layer of thick melted chocolate, which is applied to the surface of an already baked dessert. Preparing for a while this topping can not be done, you get a “lazy”, but still very tasty brownie. Continue reading