Recipe: French marshmallow with mint and cream sauce step by step with pictures | Handy.Recipes

French marshmallow with mint and cream sauce

Cooked French marshmallow with mint and cream sauce

Time to cook: 90 minutes

Total Servings: 6

Nutritional Value

As Mr. Lazerson used to say, he'd sell his motherland for a French quiche and more... You certainly shouldn't sell your homeland, but you must try it at least once in your life. Insanely delicious, buttery, yet very crispy crust. Tender apples inside. And if you top it all off with a good dose of mint, honey, and rye milk sauce... Mmmm... You know what I mean...

Author of the recipe

Ingredients for French marshmallow with mint and cream sauce:


  • Apple (medium size) - 8 pcs
  • Bread (Toasted. You may need 15-20 cakes, depending on the size of the tin) - 15 slices.
  • Butter - 200 g
  • Sugar - 50 g


  • Ryazhenka - 250 ml
  • Honey - 1 tablespoon
  • Water (boiling) - 3 tablespoon
  • Mint (leaves only) - 2 pcs

How to cook French marshmallow with mint and cream sauce step by step with photos

Making homemade ryazhenka using sourdough starter is simple. We need melted milk, sourdough starter for ryazhenka and a yogurt thermos from OURSSON. Follow strictly according to the instructions: 1. Pour room temperature milk into a pan for whipping. 2. Add yeast and mix well. 3. Pour boiling water up to the mark in the thermos. 4. Put the container with the milk and the sourdough in a thermos. Cover tightly and leave in a warm place for at least 6 hours. I'm curious. so I periodically check to see how they're doing? 5. Put the ready ryazhenka in the refrigerator for at least 2 hours until it cools down. Now let's get cooking.

Peel and peel the apples. Cut into slices.

Pour the apples into a saucepan, add the sugar and simmer under the lid until softened.

Melt the butter. And you really need a lot of it. Amount in pursuit of a thin waistline, it is best not to reduce.

Cut the crusts off the bread.

Now we soak our toast in butter and put it in the form. Place overlapping and press to shape. The most important thing is to have no gaps between the slices of bread. If there are small gaps, they can be put in small pieces. And the better the bread is soaked in oil, the better the procedure will be.

Place our apples.

And close the bread slices on top of the charlotte. I just tucked the edges and added the missing pieces. Bake in a preheated oven at 190 degrees in convection mode for 35-40 minutes. If you don't have such a mode in the oven - add 15-20 minutes to the time. The pie is ready when the bread dries and starts to come off the mold.

While the pie is baking - make the sauce. Pour the honey in boiling water and stir until dissolved.

Add ryazhenka and finely chopped mint leaves. Let stand for 30-40 minutes.

I'm not a big fan of all kinds of inclusions in sauces, so I strain, carefully wringing out the leaves...

Shallots are ready. Take it out of the oven. Remove from serving dish. This has to be done very carefully. Shallow bread sometimes likes to fall apart at the most unnecessary moment, but usually this happens if the bread has been poorly soaked in oil and does not stick together. In slices. Pour the sauce on top and... Hiding, hiding, hiding, hiding, hiding, hiding so nobody takes it away! :)

Nutritional Value:

Whole Dish:
3588.9 Calories
40.4 g
178.4 g
440.5 g
Per Serving:
598.2 Calories
6.7 g
29.7 g
73.4 g
155.4 Calories
1.7 g
7.7 g
19.1 g

Sugar, Butter, Honey, Water, Bread, Apple pie, Mint, Ryazhenka, Baked, Unbelievable, Floury, Baked Goods, Fatty, Tarts

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