Desserts occupy a special place in our lives, and usually when we say sweet , the flowing water stops. There are even some sweets that are known and loved not only in one country but around the world. World-famous desserts are desired to be tasted by tourists visiting the country where the dessert is famous.
In this article, we will introduce you to world-famous dessert recipes by mentioning some of the world’s most popular desserts . Thus, if you are in search of a dessert recipe to make at home, you will be able to get rid of thinking and start making as soon as possible and you will gain the appreciation of those who taste these dessert recipes . Come on then, let’s move on to our recipes…
1. MACARONS
Materials
- 100 grams of powdered sugar
- 100 grams of granulated sugar
- 100 grams (10 tablespoons) of ground almonds
- 3 egg whites (1.5 + 1.5)
- Half a pack of vanilla
- 3 tablespoons of water
For the cream;
- 160 grams of white chocolate
- 100 ml liquid cream
- 20 grams (2 tablespoons) of ground almonds
- 15 grams (1 full teaspoon) butter
Preparation of
Start making macarons with cream. To prepare the cream; Pour the cream into a heatproof bowl and keep it on the stove until it reaches boiling point, but do not boil. Then add the butter and chocolate in turn, stirring constantly to melt them. Then wait for it to come to room temperature, put it in the refrigerator and mix it from time to time.
For macarons; After crushing the powdered sugar, powdered almond and vanilla in the Arzum AR1035 Prochopp Eco Chopper , combine them with 1.5 egg whites. In another container; Beat the remaining 1.5 egg whites with a mixer until foamy. Boil the sugar together with the water in the coffee pot, 2-3 minutes after it boils, take it off the stove and add it slowly to the egg whites that you keep beating, still continuing the whisking process.
Combine the almond mixture with the beaten egg whites, then transfer them to the piping bag. After laying greaseproof paper on the baking tray, squeeze the size of the water bottle cap, leaving space between them. Let the macarons stand by tapping them on the hard floor several times with the tray until the top of the crust forms. Bake in the preheated oven at 140 degrees for 10-15 minutes. After the macarons are cooked, let them rest until they cool. To speed up the cooling process, you can turn them upside down and swap the macarons. Transfer the cream you prepared before to the piping bag and squeeze it on one side of the macarons, in the middle. Place the other sides of the macarons and let them rest in the refrigerator for 1 hour and serve.
2. TIRAMISU
Materials
- cat biscuit
For the cream;
- 400 grams labneh or mascarpone cheese
- 200 ml liquid cream
- 6 egg yolks
- 2 tablespoons of milk
- 2 fingers more granulated sugar than 1 cup
- 1 packet of vanilla powder or liquid vanilla
To wet the catnip biscuits;
- 2 cups water soluble granulated coffee
For the above;
- Cocoa
Preparation of
To prepare the cream of Tiramisu; Boil water in a saucepan and place a bowl over it and whisk the egg yolks. Add milk and sugar and cook, stirring until the sugar dissolves, then remove from the stove and cool at room temperature.
With the Philips HR3705/10 Daily Collection Mixer , whip the liquid cream until it reaches a creamy consistency. If the liquid cream you use is too liquid, you can add 1 heaping tablespoon of flour while cooking the cream. On the other hand, add the cheese to the cooled egg yolks and whisk. Add vanilla and mix. Lastly, add the liquid cream you whipped and, with the help of the spatula, mix in a semicircle without extinguishing the foam of the cream and ensure that the cream is completely mixed. To prepare the dessert; Dip the catnip biscuits in coffee and place them on the tray.
Spread half of the cream you made over them. Arrange the biscuits dipped in coffee again, one more layer, and pour the remaining cream on top. Then, cover it with cocoa and let it rest in the refrigerator for 1 night before serving.
3. SOUFFLE
Materials
- 80 grams dark chocolate
- 3 medium eggs
- Half a glass of granulated sugar
- Half a glass of flour
- 50 grams of butter
- 1 pinch of salt
Preparation of
Melt the chocolate and butter in the pan, add the flour and mix well, then set aside. Beat eggs with sugar and add salt. Combine it with the chocolate mixture you set aside and whisk again. After lubricating the soufflé molds with butter to prevent sticking, divide the soufflé mortar into the cups. Bake in a preheated oven at 220 degrees for 7-8 minutes. If you wish, turn it upside down on a plate and garnish with powdered sugar and serve.
