Cherry Fondant Parisian

Name: Cherry Fondant Parisian - Anaida M.
Ingredients: Dough: 500 g flour; 20 g yeast; 70 g sugar; 250 ml milk; 50 g butter; 1/2 tsp salt; 1 egg; 1 yolk + 1 tbsp milk for brushing. Cherry fondant: 400 g cherries; 4 eggs; 40 g sugar; 120 ml sour cream; 30 g starch; 120 g butter; 1 packet vanilla sugar.

Dessert - Cherry Fondant Parisian by Anaida M. - Recipia

Cherry Fondant Parisiennes Discover a dessert that combines tradition with innovation, perfect for moments of indulgence! Cherry fondant Parisiennes are a sweet treat, fluffy and tender, that will delight your senses. This recipe is carefully adapted, inspired by the delicious creations of the talented Laura Adamache. Whether you prepare them for a special occasion or simply to pamper yourself, your Parisiennes are sure to be a hit! Preparation Time - Preparation time: 30 minutes - Rising time: 60 minutes - Baking time: 20-25 minutes - Total time: 1 hour and 55 minutes - Servings: 12 Parisiennes Ingredients For the Dough - 500 g flour - 20 g fresh yeast - 70 g sugar - 250 ml lukewarm milk (ideally at room temperature) - 50 g soft butter - 1/2 teaspoon salt - 1 egg - 1 yolk + 1 tablespoon milk (for brushing) For the Cherry Fondant - 400 g pitted cherries (you can also use frozen cherries) - 40 g sugar - 4 eggs - 120 ml cream - 30 g starch - 120 g butter - 1 packet vanilla sugar Step-by-Step Instructions Step 1: Preparing the Dough 1. Preheating the oven: Preheat the oven to 200°C and prepare a large tray with baking paper. 2. Activating the yeast: In a small bowl, dissolve the yeast in 3-4 tablespoons of lukewarm milk. Let it sit for a few minutes until it becomes frothy. 3. Mixing the dry ingredients: In a large bowl, mix the flour, salt, and sugar. Make a well in the center of the mixture. 4. Combining the wet ingredients: Pour the activated yeast milk into the well and add the soft butter cut into cubes. 5. Kneading the dough: Add the egg and knead the dough until it becomes smooth and elastic. If it is too sticky, you can add a little flour. 6. Rising: Form a ball from the dough, sprinkle a little flour on top, and cover with a cloth. Let it rise in a warm place for about 30-45 minutes, until it doubles in volume. Step 2: Preparing the Cherry Fondant 1. Cooking the cherries: In a saucepan, place the pitted cherries and sugar. Cook over low heat, stirring occasionally, until the juice reduces and becomes a thick jelly. 2. Beating the eggs: In another bowl, beat the eggs until slightly frothy. Add the melted butter, cream, vanilla sugar, and starch, mixing well. 3. Combining the ingredients: When the cherry jelly has cooled slightly, add it to the egg mixture. Place the mixture over low heat and let it thicken, stirring constantly. Then, let it cool. Step 3: Assembling the Parisiennes 1. Forming the Parisiennes: After the dough has risen, take a small piece and roll it out into a rectangle. Place a generous teaspoon of cherry fondant at one end. 2. Cutting and rolling: Cut horizontal strips towards the opposite side, then roll the dough from the filling outward, forming a row of spirals. 3. Second rising: Place the Parisiennes on the prepared tray, letting them rise for another 15 minutes. 4. Brushing: Mix the egg yolk with a tablespoon of milk and brush each Parisienne. This step will give them a delicious golden color when baked. 5. Baking: Place the tray in the preheated oven and bake for 20-25 minutes, until they are golden and fluffy. Step 4: Cooling and Serving 1. Cooling: Allow the Parisiennes to cool on a tray, not stacked, to prevent condensation. 2. Serving suggestion: You can dust the Parisiennes with powdered sugar before serving for an elegant look. They pair perfectly with a cup of tea or aromatic coffee. Practical Tips - Cherries: If you don't have fresh cherries, feel free to use frozen cherries. Make sure to thaw and drain them well before use. - Flavor: You can experiment with other fruits, such as raspberries, blueberries, or plums, to create delicious variations of the fondant. - Rising: Ensure that the dough rises in a warm environment, but not directly in sunlight, for optimal results. Nutritional Information (per Parisienne) - Calories: approximately 220 kcal - Fat: 10 g - Carbohydrates: 30 g - Protein: 4 g Frequently Asked Questions 1. Can I use other types of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the texture and taste may vary. 2. How can I store the Parisiennes? Keep them in an airtight container at room temperature for 2-3 days or in the freezer for up to 1 month. 3. Can I prepare the dough in advance? Absolutely! You can prepare the dough a day ahead, letting it rise in the refrigerator. These cherry fondant Parisiennes are more than just a dessert; they are an opportunity to share wonderful moments with loved ones. Whether you enjoy them at a party or in moments of personal indulgence, each bite will be an explosion of flavor and joy! I invite you to make them and share your own variations and experiences!

Cherry Fondant Parisian

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