Candies are a variety of chocolate or sugar dessert products, candied pralines and fruits. They are divided into unglazed, glazed and with chocolate filling. Sweets will be the perfect answer to the question “ What can you quickly prepare for tea??».

There are many varieties of candies that differ in color, shape, composition, consistency and other parameters. Among confectionery products, there are the following types of sweets:

1. Caramel obtained by heating sugar or boiling a sugar solution with invert syrup or starch syrup;
2. Iris made by boiling condensed milk with molasses, butter, sugar;
3. Chocolates are made on the basis of cocoa butter;
4. Liquorice candy obtained from the plant of the same name;
5. Truffles make it in a round shape, and put ganache inside;
6. Marzipan made from sugar syrup and almond flour;
7. Praline made from ground almonds, which are fried in sugar;
8. Fudge candies obtained from boiled sugar syrup, which is quickly cooled and stirred;
9. Fruit candies made with the addition of various fruits;
10. Milk candies made from cream;
11. Liquor made by adding or sealing a sweet alcoholic drink - liqueur - inside the candy;
12. Wafer candies made from thin dry cookies, with a characteristic imprint on the surface, and various additives;
13. Layered candies are a sweet consisting of several types of other candies;
14. Cream candies made with the addition of creamy paste or mixture butter and sugar;
15. Bars– a sweet containing sugar, milk, nougat, nuts, cocoa. Fruits and various chemical additives;
16. Nut candies made by adding nuts to the bulk or dipping the nut, for example, into chocolate;
17. Candied fruit– these are fruits that have been boiled in sugar syrup;
18. Lollipop is a candy made with candy. Usually have a soft or hard consistency;
19. Jelly candies– these are sweets prepared from a food colloidal solution with gelatin;
20. Salmiac sweets similar to licorice, but unlike them they are based on a substance of chemical origin.

What sweets can you make at home?

In fact, they are much easier to prepare than they seem. If you are interested what can you cook without eggs for tea?, then sweets will save the situation. For example, caramel products only require sugar and water. Most other types of candies require ingredients that every woman can find at home.

Still, mostly sweet products are aimed at children, and children are more interested in looking at candy wrappers with images of animals and birds than with historical subjects (for which Abrikosov’s candy wrappers were also famous).

There is an intuitive design for candy packaging. For example, caramel “Limonchiki” (confectionery factory “Rot-Front”) resembles the fruit of the same name in shape, color and intensity; it contains a citrus preserve and a flavoring identical to natural “Lemon”. Logical name, yellow candy wrapper with green letters (yellow and green colors, combined together, evoke associations with sour taste).

Caramel “Snowball” from the same manufacturer – white, crunches in your teeth, wrapper in white and blue “frosty” tones with painted snowflakes. Or caramel “Dream”, also from the Rot-Front. Of course, “dream” is an abstract concept, but it is clear that the creator of the name is simply not saying enough, but wanted to say: “Not candy, but a dream!” The image of a dream candy is successfully complemented by a pink and white “girly” candy wrapper. Among chocolate candies, one can remember “Golden Domes”, dome-shaped candies in gold foil.

But, alas, “Truffle” candies are also made in the shape of a dome (or mushroom), while the first real French truffle candies from a creamy “ganache” mass, consisting of chocolate and cream, were made in the shape of a not ideal ball - and so named precisely because of their external resemblance to the most expensive mushroom - the truffle, which was considered for a long time a dish available only to very rich people. The cap of the truffle mushroom is not at all similar to the cap of our Truffle candies!

The emergence of a number of strange and sometimes simply curious names for candies resulted from the adoption of amendments to the trademark law in 2008, as a result of which the right to use the “old” names remained only with the capital’s United Confectioners holding company. All other candy manufacturers had to either buy out licenses from the United Confectioners, or stop producing “Soviet” confectionery products, or rename them. You can read about this in the article “Naming in Russian”.

And now “Uralkonditer” produces “Umelochka” candies in the familiar “Belochka” candy wrapper.

The Kazan factory "Zarya" renames "Bird's milk" to "Bird-warbler-warbler". JSC "Primorsky Confectioner" now produces "Vasyok" sweets instead of "Vasilyok" sweets, and "Krasny Mag" instead of "Red Poppy". And “Bear Clubfoot”, performed by the Novosibirsk confectionery factory “Lyubava”, turned into candies “Brother has arrived from the North”, and on a wrapper created at one time for “Einem” by industrial artist Emmanuil Manuylov based on Ivan Shishkin’s painting “Morning in a Pine Forest” , next to the brown bears there is now a white bear...

Moreover, the “United Confectioners” apparently also divided the “old names” among themselves, otherwise it is difficult to explain why “Cockerel - the Golden Comb” “remained” with “Red October”, and the “Babaevsky” concern (Penza Confectionery Factory) produces candies of a similar recipe with the frightening pseudo-folklore name “Cockerel - Butter Head”.

The confectionery factory “AtAg” (IP Yu. A. Atomyan) (Sheksna, Vologda region) amazes with the variety of candy packaging and the unbridled imagination of the authors of their names. For example, this company produces candies in chocolate glaze with a creamy filling with the addition of halva and sunflower seeds in a cute pale yellow and brown wrapper with sunflowers on it. And these candies are called “Light of the Soul”! The name personally gives me an ambivalent feeling. On the one hand, it is sunny, of course. On the other hand, it seems to me that it should be avoided in the names of food products, i.e. objects of potential internal use, words such as “soul”, “God”, “Universe”, etc.

05/17/2017 at 01:38 pm · Pavlofox · 61 350

The most delicious sweets in Russia

Residents of any country can boast of delicious delicacies. In Japan, chestnut quintons are considered the best dessert, in Turkey - baklava, in Britain - pudding, in Italy - tiramisu.

In Russia, sweets occupy the first place among delicacies. One can only be amazed at their diversity: each region produces countless delicious sweets with a wide variety of fillings. It is incredibly difficult to choose the best examples from them. Our Top 10 includes the most delicious candies in Russia (photos and names), which consumers most often buy not only for themselves, but also as a delicious gift for friends and family. The list is compiled based on reviews from users of major Internet resources and is subjective.

10. Bars with chocolate and creamy flavor

They open a list of the most delicious Russian sweets from the Rot Front factory. The bars are made from praline with the addition of grated peanuts and crispy crushed wafers. The harmonious nutty, chocolate and creamy taste. The bar is quite sweet, but not at all cloying.

The estimated cost of 1 kg of sweets is 319 rubles.

9. Delicate dessert with cream filling

One of the most delicious Russian candies - a delicate dessert with a creamy filling. "Roulade" from the Akkond factory. The manufacturer has been pleasing consumers with excellent products for many years. The most famous candies of the factory are “Rulada”. They are three times the size of regular candies. The sweetness is covered with chocolate glaze, under which there is a delicate cream filling, coated in a wafer layer.

“Rulada” is a delicious, aromatic, crispy dessert with a melting filling. Because of large size It’s difficult to eat more than 2-3 candies at a time. Moderately sweet, this dessert has a harmonious taste, despite the abundance of ingredients in its composition.

The approximate price of dessert is from 300 to 450 rubles per kilogram.

8. Set of milk chocolate with whole hazelnuts and light nut filling

Among the most delicious sweets Russia includes the trademark “A. Korkunov."

Candies have beautiful shape, they are made of milk chocolate, inside there is a whole hazelnut, and a light creamy nut filling. The dessert is not cloying and has a delicate chocolate taste.

Stylish, elegant packaging allows you to use the set of chocolates as a delicious gift.

The approximate cost of a set weighing 190 grams is from 300 to 380 rubles.

7.

From the Rot Front factory - some of the most famous and delicious sweets in Russia. They have been produced for sixty years and are loved by more than one generation.

The candies are rectangular in shape. Delicious praline covered with chocolate glaze. The candy has a pleasant chocolate-nut taste without any sweet cloying. “Mask” is available in bags, by weight and in a gift box. The last option is good because you can buy your favorite sweets not only for tea, but also as a tasty gift.

Among the disadvantages of the dessert, one can note that the composition is not the best: the sweets contain palm oil.

The average cost of sweets for 250 grams is 120 rubles.

6.

The Red October factories are familiar to more than one generation and are among the most delicious Russian sweets. Their taste has remained virtually unchanged since Soviet times. The classic wrapper of the delicacy has hardly changed - it still depicts camels wandering through the desert. The wrapper is high quality and thick.

The inner layer of the dessert is a soft praline with pieces of waffles and nuts. The delicious filling is covered with delicate chocolate glaze. The candies are not cloying; there is nothing extra or artificial in the taste.

One of the advantages of the dessert is that it is made according to GOST.

The estimated cost of sweets is 600 rubles per 1 kg.

5.

Among the most delicious Russian sweets is one from the Yashkino factory. They have amazing taste. Externally, the dessert looks like an ordinary candy bar. The filling is combined and consists of chocolate, cookies and caramel. It is covered with chocolate glaze. The candies have an unusual, refined taste. Separately, it is worth noting the design of the dessert wrapper, inspired by Japanese motifs.

The advantages of these incredibly tasty sweets include their low price - 47 rubles per package weighing 180 g.

4.

Sweets from the Red October factory are a taste familiar to many from childhood. The delicacy is rightfully one of the most delicious and popular Russian sweets.

The candies are delicious - chocolate glaze, filling and waffles create a harmonious combination.

The only disadvantages of the delicacy are the excessively thick layer of chocolate glaze and the rather high price of the candy.

The average cost of sweets is 640-700 rubles per 1 kg.

3.

It is one of the most delicious sweets in Russia. This is a set that includes 15 candies with three fillings: milk chocolate, creamy caramel, hazelnuts and almonds. Miniature chocolate bars are wrapped in foil. Inside there is a small message with pleasant words.

Advantages of the treat:

• natural milk chocolate;
• sweets do not contain vegetable fats;
• delicate rich taste.

The cost of a set weighing 118 grams is from 219 to 326 rubles.

2.

From the Red October factory - not only some of the most delicious, but also the oldest candies in Russia. The composition of the delicacy, as well as the packaging, have reached our time practically unchanged. They began producing sweets even before the revolution (presumably in the 1880-1890s) in the Einem workshop, which is now called Red October. The candy wrapper was created by the artist Emmanuil Andreev, who took Shishkin’s painting “Morning in a Pine Forest” as a basis.

The composition of the oldest candies from the Red October factory has remained virtually unchanged: a delicate praline between two wafers is covered with chocolate glaze.

The price of the legendary delicacy ranges from 700 to 800 rubles per kg.

1.

With delicate almond cream and whole almonds - one of the most delicious sweets in Russia.

The almond kernel is encased in a nut cream, topped with a crispy wafer and dipped in a fresh chocolate glaze. The waffle is sprinkled with pleasantly crunchy small nuts. Almond cream is extremely delicate. The manufacturer managed to achieve a harmonious combination of delicate filling, crispy whole nuts and hard chocolate glaze.

The average price of sweets is 257 rubles per package weighing 240 g.

Readers' Choice:

What else to see:

Quite recently we were figuring out how it could happen that . But many people know that this is not the strangest name. You can also recall “Crow’s Feet”, “Cancer Cervix”, “Kara-Kum” and “Bird’s Milk” for example. Well, how could people have enough imagination to call sweet products like candy?

Ekaterina Bushmarinova will tell us about this now:

You don’t need to be a naming specialist to understand what a potential buyer expects from a name and appearance candies. Ideally, they should non-verbally convey to the buyer at least some information about the product. At the same time, the wrapper should attract attention, and the name should be positive and memorable.

Unfortunately, the last two characteristics (positivity and memorability) sometimes come into serious conflict. For example, “Kara-Kum” is literally translated as “black sand” (Turkic) and reminds of the harsh and joyless climate of the desert, while the petrel, as we all know from the work of the same name by M. Gorky, foreshadows a storm (perhaps in the stomach). “Paws”, “necks” and “bird’s milk” are too physiological, and it is not very clear what they do in candies.

Almost all of these names appeared a long time ago and are overgrown with legends.

With “Bird's Milk” everything is most obvious: the candies of the same name (filled with marshmallows, an analogue of our marshmallows, but without eggs) in the 1930s. were popular in Poland. Thirty years later, our confectioners created their own version of “Bird's Milk”, subsequently starting to use agar-agar as a gelling agent. The name was retained. For some reason, it is believed that it is connected with Aristophanes’ play “The Birds,” in which happiness is promised in the form of “milk,” “not heifers, but birds.” I read the play and had doubts. This is actually a satirical work; it is unlikely that the Poles wanted to call their candies “Supposedly Happiness.” I think that everything is simple here: the phrase “bird's milk” is a synonym for something magical, beautiful, unattainable, there is a Russian proverb: “Everything is there, except bird’s milk.” Probably, the authors of the name of the candies wanted it to be associated with a fairy tale, with abundance, a “full cup”, the acquisition of some wonder, finishing touch, which was not enough for the fullness of life.

The Kara-Kum sweets contain wafer crumbs, they crunch on your teeth (like sand). On all the Kara-Kum wrappers you can see camels and the desert, but for some reason there are also palm trees on some, and before, they say, there were pyramids.

The version about the Ukrainian origin of the name of the candies “Radiy” (“happy”) does not stand up to criticism, the atom is drawn there! So, most likely, this name is from the conventional series “Scientific and Technological Progress,” which also includes the “Cosmic” and “Stratosphere” candies.

“Crow’s feet” and “Cancer necks” began to be produced back in the days of the “Partnership A.I. Abrikosov and Sons", established in 1880, and in 1899 awarded the honorary title "Supplier of his yard Imperial Majesty"(since 1922 - confectionery factory named after Babaev, since 1998 - Confectionery concern "Babaevsky"). They say that both names were invented by Alexey Abrikosov himself. The cephalothorax is the most delicious and fleshy part of the crayfish, a delicacy. Sometimes it is called the neck, sometimes the tail. Abrikosov discovered the external resemblance of the new candy to boiled crayfish neck and suggested this name. As for Houndstooth, opinions differ. There is a version that when making this delicacy, confectioners used goose fat as a thickener. But, even if this is so, the desire to immortalize this experiment in such an unusual name is questionable. Moreover, at first this same caramel was not called “Crow’s Feet” at all, but “Duck Noses”.

It is known that Alexey Abrikosov, the head of the confectionery dynasty, paid a lot of attention to promoting products, often using non-standard methods for this. Let's say, one day a newspaper "duck" appeared - a message that in one of the stores of the Abrikosov Partnership, only blondes worked as sellers, and in another - only brunettes. Everyone went to watch! And, of course, we bought a lot of sweets. Great value Apricots also attached importance to product packaging. To create candy wrappers, Abrikosov invited professional painters; the packaging workshop, where 30 people worked, was headed by the famous artist Fyodor Shemyakin. It was Abrikosov’s candy wrappers and advertising posters that were among the first to be designed in the Art Nouveau style, using floral and animalistic motifs. For example, an advertisement for Liliput marmalade (also not a very pleasant name, by the way) used an image of white hares, and a poster advertising Tsarsky marmalade featured three herons standing “knee-deep” in the water and carefully examining river water lilies.

Abrikosov came up with a way to make caramel with filling - a tube of caramel was blown out, filled with filling and cut into small pieces with a hot knife, which were sealed on both sides. Maybe the first caramels produced in this way seemed to Abrikosov to look like duck noses? Or maybe he gave the candies such a name to continue the animalistic theme in advertising and packaging.

Still, mostly sweet products are aimed at children, and children are more interested in looking at candy wrappers with images of animals and birds than with historical subjects (for which Abrikosov’s candy wrappers were also famous).

There is an intuitive design for candy packaging. For example, caramel “Limonchiki” (confectionery factory “Rot-Front”) resembles the fruit of the same name in shape, color and intensity; it contains a citrus preserve and a flavoring identical to natural “Lemon”. A logical name, a yellow candy wrapper with green letters (yellow and green colors, combined together, evoke associations with a sour taste). Caramel “Snowball” from the same manufacturer is white, crunches on the teeth, the wrapper is in white and blue “frosty” tones with painted snowflakes. Or caramel “Dream”, also from the Rot-Front. Of course, “dream” is an abstract concept, but it is clear that the creator of the name is simply not saying enough, but wanted to say: “Not candy, but a dream!” The image of a dream candy is successfully complemented by a pink and white “girly” candy wrapper. Among chocolate candies, one can remember “Golden Domes”, dome-shaped candies in gold foil.

But, alas, “Truffle” sweets are also made in the shape of a dome (or mushroom), while the first real French truffle sweets from a creamy “ganache” mass, consisting of chocolate and cream, were made in the shape of a not ideal ball - and so named precisely because of their external resemblance to the most expensive mushroom - the truffle, which for a long time was considered a dish available only to very rich people. The cap of the truffle mushroom is not at all similar to the cap of our Truffle candies!

The emergence of a number of strange and sometimes simply curious names for candies resulted from the adoption of amendments to the trademark law in 2008, as a result of which the right to use the “old” names remained only with the capital’s United Confectioners holding company. All other candy manufacturers had to either buy out licenses from the United Confectioners, or stop producing “Soviet” confectionery products, or rename them. You can read about this in the article “Naming in Russian”.

And now “Uralkonditer” produces “Umelochka” candies in the familiar “Belochka” candy wrapper.

The Kazan factory "Zarya" renames "Bird's milk" to "Bird-warbler-warbler". JSC "Primorsky Confectioner" now produces "Vasyok" sweets instead of "Vasilyok" sweets, and "Krasny Mag" instead of "Red Poppy". And “Bear Clubfoot”, performed by the Novosibirsk confectionery factory “Lyubava”, turned into candies “Brother has arrived from the North”, and on a wrapper created at one time for “Einem” by industrial artist Emmanuil Manuylov based on Ivan Shishkin’s painting “Morning in a Pine Forest” , next to the brown bears there is now a white bear...

Moreover, the “United Confectioners” apparently also divided the “old names” among themselves, otherwise it is difficult to explain why “Cockerel - the Golden Comb” “remained” with “Red October”, and the “Babaevsky” concern (Penza Confectionery Factory) produces candies of a similar recipe with a frightening pseudo-folklore name “Cockerel - butter head”.

The confectionery factory “AtAg” (IP Yu. A. Atomyan) (Sheksna, Vologda region) amazes with the variety of candy packaging and the unbridled imagination of the authors of their names. For example, this company produces candies in chocolate glaze with a creamy filling with the addition of halva and sunflower seeds in a cute pale yellow and brown wrapper with sunflowers on it. And these candies are called “Light of the Soul”! The name personally gives me an ambivalent feeling. On the one hand, it is sunny, of course. On the other hand, it seems to me that it should be avoided in the names of food products, i.e. objects of potential internal use, words such as “soul”, “God”, “Universe”, etc.

However, the same AtAg factory also has completely unexpected names for candies - “Mama Zhenya”, “Stoker Petya” (in shiny candy wrappers that vary in color depending on the taste of the candy, and they come in coconut, sesame, orange flavors, etc.) chocolate, etc.) and the shocking “Bite of a Woman.” Of course, it is difficult to consider the word “Force Majeure” to be a good name for sweets (force majeure means force majeure circumstances, for example, natural disasters that prevent the parties from fulfilling contractual obligations). However, AtAg produces a line of such sweets. What does it sound like: “Force majeure with the taste of “Custard”!”

What other strange candy names do you remember?

Here's what else I found:

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sources
Bushmarinova Ekaterina, Author of Unipack.Ru

Confectionery, sweet products with a pleasant taste and aroma have been loved by all of us since childhood. We sometimes call them that - sweets, sweets. As a rule, it is used as the main raw material for preparation. flour (wheat, less often corn, rice, oatmeal, etc.), sugar, honey, fruits, berries, milk, cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, food coloring and baking powder. Legendary cook and historian V. V. Pokhlebkin believed that in all types of confectionery dough, flour occupies a subordinate position (with the exception of dough for Easter cakes and gingerbread cookies), and there is no water.

Depending on the ingredients used, all types of confectionery products are divided into two main groups: sugary And flour. And, although often a confectionery product contains elements of both groups, it is believed, however, that only one is the main one (for example, waffles with strawberries are floury, although the strawberry filling is sugary).

Sugary confectionery

Meringue, Meringue
This French dessert consists of egg whites whipped with sugar and baked. Sometimes cream of tartar or cornstarch(as a binding component). Meringues are often flavored with vanilla and a little coconut or almond extract. These products are light and airy (like Latin American dance meringue) and very sweet (fr. baiser- “kiss”).

Meringues

Jam, marmalade, jam, marmalade, confiture, etc.
These are fruits or berries boiled in sweet syrup, flower petals, classified depending on the preparation technology and the consistency of the finished product. So, unlike jams, jam, confiture and marmalade, jam prepared in such a way that the ingredients retain their shape. In addition, the jam has a heterogeneous consistency and consists of more or less liquid syrup and individual pieces of fruit, or even small fruits (figs, apples of paradise) and whole berries.

Jam

Jam- a sweet thick mass of pureed fruits or berries, boiled with sugar or molasses. Jam It is prepared in the same way as jam, but unlike it, the syrup in the finished product should be jelly-like. Confiture- This is a type of jam, jelly with whole or chopped fruits or berries. The French gave us this word: confiture, from confit - candied. Marmalade- a culinary product prepared from fruits, boiled with sugar, adding a thickener and flavoring additives (can be considered a variety thick jam). Substances such as pectin, agar-agar, and gelatin are used as a thickener. In English-speaking countries, the word marmalade means only jam made from citrus fruits (especially oranges).

Marmalade

Yot is a type of Korean traditional sweet. Yot come in both solid and liquid (molasses), as well as with fillings. They are made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potato or a mixture of these grains. After steaming, it is fermented briefly and then boiled for a long time in a large cauldron. If it is cooked longer, it hardens as it cools. Immediately after cooking, it is usually brown in color, but if it is stretched, the color lightens.

Ginger eat

Grillyazh
Grillyazh(fr. grillage"roasting") is a French dessert made from roasted nuts with sugar. Comes from coarsely ground eastern halva. Confectioners divide grilled meat into two types: soft grilled meat- includes boiled fruits and crushed nuts; hard grilled meat- consists of crushed nuts drenched in melted sugar.

Soft roasted meat

Jelly
Jelly(from fr. Geee- jelly, gel, jelly) - a food colloidal solution (usually fruit-based), to which gelatin (pectin, agar) is added, and when cooled, the whole mass takes on a gelatinous appearance. Fruit jellies from fruits and fruits containing a lot of pectin can be obtained without adding gelatin to them, since pectin itself gives the syrup a gelatinous appearance. Most often, such jelly is made from sour, mainly Antonov apples, and then colored with spinach green and carmine red.

Layered jelly

Marshmallow, marshmallow
Marshmallow- a type of sugary confectionery product; It is obtained by churning fruit and berry puree with sugar and egg white, followed by adding to this mixture any of the form-forming (gelling) fillers: pectin, agar syrup, gelatin (marmalade) mass. Zephyr was prepared back in Ancient Greece, where it got its name from the god Zephyr, according to myths, who gave its recipe to people.
Paste(from French. pastille) - a sweet dish of Russian cuisine. Until the beginning of the 20th century, the word was often written “postila” (understanding it as something laid out, spread, which is associated with the technology of making pastila). Pastila was made from whipped apple puree, sour Russian varieties (Antonovka, Titovka, Zelenka), as well as berry pulp (lingonberries, rowan berries, raspberries, currants). The second important component of marshmallow is honey, and since the 19th century also sugar. The third (optional) component of marshmallow, used since the 15th century, is egg white, which was needed to give the marshmallow a white color. Traditionally, pastila was made in a Russian oven: it produces the effect of gradually decreasing heat, which ensures uniform drying of a paste of applesauce, honey, sugar and protein, applied in a thin layer to fabric on wooden frames. Several layers of paste that have undergone initial drying are layered on top of each other, after which they undergo secondary drying in wooden alder boxes in an oven.

Marshmallow

Paste

Candies, toffee, caramel, lollipops
Small sweets in the form of balls, bars, pillows made of caramelized sugar, chocolate, molasses, condensed milk and other products. Iris- fondant mass obtained by boiling condensed milk with sugar, molasses (molasses) and fat (butter or vegetable oil or margarine). In crushed form it is sold as candy. Caramel(fr. caramel, from late lat. cannamella- “sugar cane”) is a confectionery product or an ingredient of such a product, obtained by heating sugar or boiling a sugar solution with starch syrup or invert syrup. It is a plastic or solid mass (depending on the heating temperature) of various shades of yellow and brown (without additional coloring), contains sucrose, maltose and glucose. Lollipop- a type of candy, a chewy or hard mass made from candy - boiled until hard, usually flavored sugar with molasses or corn syrup. Often attached to a stick.

Split iris

Candy caramel

Lollipops

Creams
Cream- a paste made from cream or butter with sugar, used as a filling and for decorating cakes and pastries. Instead of butter, margarine can be used, and eggs, milk, as well as various flavoring and aromatic additives: cocoa powder, vanilla, etc. can be used as additional ingredients.

Cake decorated with cream

Marzipan

Marzipan(German) Marzipan, Italian marzapane) - a mixture of almonds ground into flour and sugar syrup (or powdered sugar). If instead of almonds are used apricot kernels(less commonly peach), the confectionery product is called not marzipan, but persipan. Sometimes marzipan is also called a mass of other nuts, as well as products with it. For example, in Russia, buns called “marzipan” with peanuts are common.

Marzipan fruits

Mousses
Mousse(fr. mousse"foam") is a sweet dessert dish. A signature dish of French cuisine. It is prepared from an aromatic base (fruit or berry juice, puree, grape wine, chocolate, coffee, cocoa, etc.), nutrients that contribute to the formation and fixation of the foamy state of the mousse (egg whites, gelatin, agar), as well as nutrients that give the dish has a sweet taste or enhances it (sugar, saccharin, honey, molasses). Sometimes, instead of egg whites and gelatin, a substitute is used in the form of semolina, which can swell well and has adhesive properties, which makes it possible to approximately imitate required condition dishes.

Chocolate mousse

Fudge
Fondant mass (fondant)- boiled sugar syrup, quickly cooled to a temperature of 35-40° and stirred at high speed in a fondant whipper. When churning in a supersaturated syrup, sucrose crystallizes. The finished product consists of small sugar crystals and intercrystalline syrup. Fondant varies greatly in consistency - from liquid, viscous types with a high content of molasses to a hard, brittle product, which is obtained from a less moist syrup with a small admixture of molasses. Used mainly for the production of uncoated sweets and for decorating cakes.
Depending on the presence of milk, there are three main types of fondant: sugar lipstick- from sugar syrup without adding milk; milky or creamy lipstick- based on sugar syrup with a small or medium addition of milk or cream; creme brulee- sugar syrup with a high content of milk or cream after undergoing heat treatment, which gives the product a brown tint and the taste of baked milk.

Cake glazed with sugar fondant

Sambuc
A chilled, fluffy dish prepared by beating fruit puree with sugar and egg white.

Sambuca black currant

Souffle
Souffle(fr. Souffé) is a dish of French origin made from egg yolks mixed with a variety of ingredients, to which whites beaten until white are then added. Can be a main dish or a sweet dessert. In any case, the soufflé contains at least two components: firstly, a flavored mixture of sour cream consistency and, secondly, egg whites beaten until white. The first gives the taste, and the whipped whites give the airiness of the product. The mixture is usually made on the basis of cottage cheese, chocolate or lemon (the latter two are used to prepare a dessert by adding sugar). The soufflé is cooked in the oven in a fireproof container; it swells greatly due to the temperature, but when removed from the oven, it collapses after 20-30 minutes.

Chocolate soufflé with powdered sugar

Halva, Turkish delight and other oriental sweets
All kinds of cookies, raisin-nut and starch-sugar products, common in the Middle East and Central Asia.

Halva

Typical example of fruit Turkish delight (pomegranate)

Candied fruit
Candied fruit(Polish cukaty, from cukier- “sugar”) - boiled in sugar or saccharine syrup juicy fruits. Candied fruits are used as a filling in biscuits, muffins, butter, shortbread, yeast dough and as a separate decorative element for decorating cakes, pastries, cookies, rolls, puff pastries. For desserts it is used as a filling and decoration at the same time. Candied citrus peels are prepared by slowly boiling in syrup until transparent, glassy pulp and high sugar content are obtained. The boiled peels are thrown onto a sieve, separated from the syrup, allowed to drain, and then dried.

Candied fruit

Chocolate
Chocolate- a confectionery product based on cocoa butter, which is a product of processing cocoa beans - the seeds of the chocolate tree, rich in theobromine and caffeine. Chocolate products often contain flavoring additives (coffee, alcohol, cognac, vanillin, pepper), food additives(raisins, nuts, waffles, candied fruits) or filling.

Bar chocolate

Flour confectionery products

Cake
Cake(from Italian. torta, “round bread”) is a dessert consisting of one or more cakes soaked in cream or jam. The top of the cake is usually decorated with cream, icing and/or fruit.

Cake "Fraisier"

Cookie
Cookie- a small confectionery product baked from dough. Various grains are sometimes added to cookie dough; cookies are usually shaped in the form of circles, squares, stars, tubes; Sometimes cookies are made with filling (chocolate, raisins, condensed milk, cream) or the filling is placed between two cookies.

Waffles
Wafer(from German. Waffel) - a type of thin dry biscuit with an imprint on the surface. Baked from whipped batter in special molds. The dough consists of flour, eggs, sugar and cream. The waffles got their name from the Middle Low German word “wâfel”. The Danish form “wafel” changed to waffle in the 18th century and entered the Russian language in this form. Pieces of waffles are often smeared with cream among themselves. Ice cream or berries can be used. Fat, fruit and berry, praline, fondant and other fillings are used for the layer. Can be used as a base for other confectionery products (cakes, pastries). For these purposes, waffle products are made in the form of sheets, cakes, cups, tubes, and cones.

Belgian waffles

Sweet pies, pies, cheesecakes, rolls, donuts, muffins, rum baba
Bakery products made from yeast, puff pastry, unleavened dough, choux pastry and other doughs of various shapes and sizes, with or without filling, baked or fried. Pie- a dough dish with filling that is baked or fried. The filling for pies can be different - berries, fruits, cottage cheese, poppy seeds, etc. Pie- a small dish of yeast dough with filling, which is baked (in the oven) or fried (in deep fryers, small pans or cauldrons). The name is derived from the word pie. Cheesecake- round flatbreads with filling, open at the top and pinched only at the edges. As a rule, cottage cheese is used as a filler, less often mashed potatoes, jam or marmalade. A product of ancient Slavic, Russian and Ukrainian cuisine. The name of the dish comes from the word “vatra” - “hearth, fire”. Cheesecakes are baked from yeast, butter and unleavened dough. Donut- a round, fried in oil, usually sweet, pie with or without a hole in the middle. The hole is intended to ensure that the donut removed from the hot oil is threaded onto a rod, from which the product is then placed in a bag or on a plate for the buyer. A donut can have a filling: jam, marmalade, jam, etc. Cupcake- a sweet confection with raisins, jam or nuts, usually baked from yeast or sponge dough and traditionally served at weddings or Christmas. Cupcakes can be baked rectangular shape or round (with a through hole in the center, which will give it the shape of a large ring). The closest relative of the cake is Russian Kulich. Baba- a confectionery product of Slavic origin, it is a type of cake made from rich yeast dough with the addition of raisins. After baking, it is soaked in syrup made from rum or another alcoholic drink and sugar, or simply sugar syrup, sometimes with the addition of jam. The top of the cupcake is coated with fudge sugar. Often called "rum-baba".

Cheesecake with cottage cheese

Donut

Cupcake

Baba

Gingerbread cookies
Gingerbread- a flour confectionery product baked from special gingerbread dough; For taste, honey, nuts, candied fruits, raisins, fruit or berry jam can be added. In appearance, a gingerbread most often consists of a rectangular, round or oval-shaped plate slightly convex in the middle; an inscription or a simple design is usually made on the upper part, often with a layer of confectionery sugar glaze applied on top. Gingerbread comes from the adjective spicy (Old Russian “pypyryan”), which, in turn, is derived from the word “pepper” (Old Russian “pypyr”), which meant spices and seasonings.
Kovrizhka- a product made from gingerbread dough ranging in size from very small to 1-1.5 meters in length, up to 1 meter in width, and 6-10 centimeters in height. The weight of the gingerbread sometimes reaches a pound or more. A popular dish of Russian cuisine. The word “kovrizhka” comes from “kovriga”, which means whole bread. The history of gingerbread and gingerbread in Rus' begins in the 9th century, only then they were called honey cakes and were made from flour, honey and berry juice.

Tula printed gingerbread

Kovrizhka

Cakes, eclairs
Cake- a small confectionery product made from sweet butter dough, usually with a cream filling. Eclair(from fr. éclair- “lightning, flash”) - a French dessert in the form of an oblong pie made from choux pastry with cream (usually custard). The creation of eclair is attributed to the French cook Marie-Antoine Caréme. It became widespread in the 19th century.

Cake

Eclairs in chocolate and sugar glaze