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Кофе с булочкой пока не внесли в список нематериального наследия ЮНЕСКО, но это комбо уже вполне тянет на гилти плеже современного москвича. Мысль о круассане, улитке с пеканом или печеньке «Мадлен» настигает стремительно: во время летучки, прогулки с любимым псом, да будем честными ― даже на беговой дорожке и в шавасане. Коллаборация «Сбера» и городских проектов Mates наверняка подтолкнет вас распахнуть углеводное окно. А пока вы держитесь (а может, и нет), расскажем, какие булки любят москвичи.
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Любовь москвичей к булкам проверена временем. У российской столицы даже есть своя сдоба ― московская плюшка. Да еще и в форме сердечка, посыпанного сахаром. Многие москвичи помнят эту выпечку еще со школы ― в буфете почти всех учебных заведений города были такие.
Правда, есть нюанс ― впервые рецепт плюшки был опубликован в 1905 году в Санкт-Петербурге и принадлежал известному кондитеру и булочнику с говорящей фамилией Николаю Маслову. Он же рекомендовал смазывать плюшку при выпекании топленым маслом. А «московской» она стала в середине XX века, когда формировались советские ГОСТы.
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Москвичи ― модники, поэтому пробуют то, что в тренде. Не так давно в столичных кофейнях стали появляться плоские круассаны. Они пришли из Южной Кореи, где еще и сменили название на «крунджи»: производное от «круассан» и «нурунджи» (так называют тонкую рисовую лепешку). Тренд завирусился в TikTok и распространился по всему миру.
Одних необычный вид классической французской выпечки удивляет, у других вызывает немедленное желание ее попробовать. Плоские круассаны прессуют, смазывают маслом, а после запекают или обжаривают, что делает их хрустящими и очень сыпучими. Крошек после плоской версии остается не меньше, чем после воздушной. Еще новинку нередко сверху покрывают глазурью. Если взять такой десерт с чашкой кофе, то плоский круассан будет удобнее макать в горячий напиток.
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Москвичи любят неожиданные вкусы и сочетания, поэтому столичным кофейням и пекарням приходится придумывать, чем удивить гостей. Ассортимент давно шагнул от ватрушек с творогом и булочек с маком в сторону тропезьенов с кокосовым кремом и манго, шу с маракуйей, денишей с клубникой и голубикой и маритоццо с тирамису и пеканом. Даже для круассанов придумывают нетривиальные начинки. Так, в Mates предлагают сочетания ваниль-карамель и фисташка-малина.
Учитывают московские кофейни и принцип «не сфотографировал ― не ел», так что в некоторых заведениях гостям даже принесут специальный хлебный нож. Им инфлюенсеры смогут разрезать выпечку так, чтобы было видно все ее аппетитное содержимое.
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Признайтесь, знакомая картина: посетители кафе с разных ракурсов фотографируют содержимое своих тарелок и никак не могут начать есть. Касается это и выпечки, которая сегодня тоже становится все более инстаграмной. А чтобы картинки получались красивыми, в столичных кофейнях и пекарнях экспериментируют с подачей. Например, придумывают соусы, пропитывают сдобу сиропами, прячут в ромовую бабу крем юдзу, украшают десерты не только сезонными ягодами, но даже серебряными лепестками, и играют на температуре текстур, соединяя горячее с холодным.
Выпечка стремительно движется в сторону полноценных и порой эффектных десертов. Таких, которые иногда даже горят. В одной из столичных остерий ромовую бабу сначала «воспламеняют» смесью из рома, специй и сиропа, а после «успокаивают» невесомым кремом из маскарпоне. А щедрая горсть свежей малины завершает представление.
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Не будем спорить ― в декабре, как ни крути, первое место в рейтинге предпочтений у бутерброда с икрой. Но Новый год проходит, и горожане возвращаются к привычному рациону. А в нем бутерброды потеряли свои позиции и уступили место сэндвичам и бейглам. Некоторые и вовсе говорят, что в 2024-м в столице случился сэндвичный бум.
Если герои «Простоквашино» знали только бутерброд с колбасой и спорили, как его правильно есть, то москвичи распробовали сэндвичи с мортаделлой и пастрами, пепперони и хамоном, копченым лососем и хрустящим огурцом, камамбером и черникой. А в Mates готовят сэндвичи кацу с цыпленком и соусом тонкацу и знаменитые клаб сэндвичи. Есть даже тройные с японским хлебом, которые подают с порцией хрустящей картошки фри.
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«Сбер» представил коллаборацию с городскими проектами Mates. У банка появились цифровые дизайны СберКарты с булочками, а в Mates ― специальное меню: матча яблоко в карамели и синнабон с карамелью и пеканом. При покупке такого набора с 23 декабря по 6 января испытайте удачу. На дизайнерской коробке с булочкой будет QR-код, за которым может скрываться один из подарков: промокод на подписку «СберПрайм» за 1 рубль, эксклюзивный мерч от «Сбера» и Mates или галерея цифровых дизайнов СберКарты с булочками.
Реклама. ПАО Сбербанк. ИНН: 7707083893.
erid: 2W5zFH5qr2c
