It turns out ice cream on a stick, mouth-watering cake, beloved by all children chocolate and nut pastes, and many other delicious desserts could not be at all, if not for the unfortunate mistake of cooking.
Interesting and amazing history of the emergence of famous desserts prove once again that all genius is simple, and not random chance. Editorial kolobok.ua site gathered for you a selection of interesting culinary mistakes that led to the world's favorite delicacies.
Ice lolly
Historians can not come together in a single opinion, when and where was invented the first ice cream, traces the history of this dessert are in the times before Christ. However, for ice cream on a stick known more.
According to legend, it appeared so. Eleven-year-old boy Epperson liked lemonade names. One evening with a glass half-full drink and a spoon in it he had forgotten on the porch of his house. The next morning, the child discovered that frosty night drink turned into ice. Trying to defrost a lemonade and substituting a glass under a stream of warm water, the boy quickly took it easy fruit ice holding a spoon, a stick. There was a story in 1905, years later, Epperson patented his discovery, and by analogy fruit ice began to make us all the famous ice cream - ice cream and popsicle on a stick.
Charlotte "inside" or Tarte Tatin
Many Americans believe that the recipe of apple pie his own, but there is a legend that he appeared in the French town of Sologne in the late 19th century.
Tatin sisters owned the hotel and were serviceable mistresses. Once it was necessary to cater for many guests, there were few, one of the sisters put on the stove pan with apples and sugar for a traditional apple pie, and in the confusion forgot about it. She was so distracted that the apples with the sugar began to be burnt to the bottom of the pan. Then resourceful hostess decided to break the classic recipe and close the dough so burnt apples and bake a cake. As a result, it came into the apple pie with caramelized apples Tarte Tatin.
Cakes and pies of puff pastry
The history of occurrence of this type of test aircraft. And it came out of forgetfulness of one apprentice cook French over 300 years ago. Young people really wanted to bake bread for his father, and knead the dough, found that oil put him forget. Then the mountain began to cook gradually add the oil in a ready-made dough - swinging and interfering with oil, and again - shaking test layer and interfering with oil. When the bread is baked, pastry out very unusual - and surprisingly multi-layered air.
Meringue cakes or meringue
Delicate, airy desserts melt in your mouth. Cook them yourself is not difficult - is enough to whip the whites with sugar and send in the oven. In the same way and entered in the 17th century confectioner Gasparini - known chef from the Swiss town of Meiringen (hence the name of the dessert). Whipping proteins Gasparani so reflected that of the fluffy foam they turned into a thick and dense material. Cook terribly disappointed that a dish that he cooked, completely ruined, however, Gasparini loved experimenting, so I decided to send the beaten egg whites into the furnace. The result - a soft meringue favorite treat of many today.
Nut-chocolate paste
Italian baker and pastry chef for many years manufactured the popular chocolate bars hazelnut, milk and cocoa, when he suffered a nasty story. Once the master entered a large order - to make a large number of sweets for the upcoming holiday. After completing the order, the cook went to rest, and in the morning found that all the chocolate candy... melted from the heat. Confectioner kept his head, he came up with a brilliant idea - to smear melted mass in buns and bread - make chocolate sandwiches. This story took place after the Second World War, called the master Pietro Ferrero, a chocolate-peanut butter was first called "Superkremom" and then - Nutella.
Sabayon
Delicate cream dessert, a favorite delicacy of the Italians, also came out from behind the culinary error and a desire to rectify the situation. There are several versions of Sabayon creation, one of them, he appeared in the 16th century in one of the monasteries of Piedmont. One of the monks whipped something like eggnog - a dish based on eggs and sugar, but something went wrong, Beat the eggs failed, then the smart monk decided to improve the dish, adding brought eve wine. It turned out so badly that miracle dessert survives today and is considered one of the best and most popular in the world.
Kyiv cake
Crisp air cakes with butter cream - an unusually delicate and delicious cake Kiev - for many years a business card is not only the capital of Ukraine, but also the whole country. He first appeared in 1956 due to an oversight... confectionery factory workers. According to legend, prepared for sponge cakes egg whites Confectioners forgot to put in the refrigerator overnight. The next day, their colleagues decided to save the situation and to prepare cakes from the fact that there are, seasoned them with a layer of cream oil. Over time, an air-protein cakes began to add nuts and caramel. Pleasant and tasty you experiment!
And you will be interested to know that how to prepare clever cake - dessert, which is famous all over the world
