Pastries

Pastry recipes cover portion-size sweet bakes with cream, filling or elaborate styling: classic éclairs with custard, 'kartoshka' from sponge crumbs, tartlets with meringue, lemon meringue, sponge with chocolate ganache, shortcrust with jam and fruit. The section gathers Soviet confectionery classics and contemporary signature variants.

A pastry differs from a cookie in cream, filling or complex finish – a full portion dessert. Choux – éclairs and chouquettes – use choux dough: flour scalded with hot water and butter, eggs whisked in, piped and baked to a hollow shell. Custard, buttercream or whipped cream goes inside. Sponge-based – 'kartoshka', rum baba – use sponge crumbs soaked with syrup, plus cream and nuts. Shortcrust tartlets bake empty, then take jam, custard and whipped whites.

Cream defines flavour and texture. Custard – universal, for éclairs and Napoleon. Buttercream – thick with condensed milk, holds shape. Meringue – Italian or Swiss on hot syrup. Whipped cream – quick, for berry plates. Curd – dense, for tartlets.

Types of pastries featured

• Choux – éclairs with custard, profiteroles, chouquettes with chocolate glaze;
• Kartoshka – sponge crumb with cocoa and buttercream, cookie with condensed milk;
• Tartlets – shortcrust with meringue, custard and fruit, curd cream;
• Lemon – with meringue, with Swiss buttercream, with mascarpone;
• Sponge with cream – chocolate ganache, raspberry filling, rum baba;
• Curd balls – deep-fried, sugar-dusted, with raisins.

Every recipe on recepty.mobi includes exact proportions, oven temperatures and step-by-step assembly photography.