Parisian with vanilla cream and cherry for Lent
Parisian with vanilla cream and cherry for Lent I made these Parisian pastries with cherries and vanilla cream for Lent a few times, especially when I need something sweet, a little more special, but without eggs or dairy. They stay soft even after cooling, they don’t become chewy or hard. I usually make them when I have some cherries stored in jars or in the freezer. Quick info Total time: approximately 2 hours (including rising and baking) Preparation time: 30 minutes Rising time: 1 hour Baking time: 20-25 minutes Servings: 9 large pieces Difficulty: medium Recipe type: Lent dessert, also suitable for snacks Ingredients For the dough: 500 g flour 50 g margarine (block) 70 g sugar 250 ml soy milk 25 g fresh yeast a pinch of salt grated lemon zest For the cream: 400 ml soy milk 3 tablespoons cornstarch (not heaped) 4 tablespoons sugar the seeds from one vanilla pod a small jar of pitted cherries (well drained) For finishing: powdered sugar 4-5 tablespoons water 1/2 tablespoon powdered sugar a few drops of oil Preparation method 1. For the dough: melt the margarine and warm the soy milk until it’s lukewarm, not hot. Separately, put the yeast in a small bowl, add a tablespoon of sugar, 2 tablespoons of soy milk, and a tablespoon of flour. Mix well and let it sit for 10 minutes in a warm place, away from drafts, to activate the yeast. 2. Sift the flour into a large bowl. Add the sugar, melted margarine, salt, grated lemon zest, and the yeast mixture prepared earlier to the flour. Mix gently by hand. 3. Start gradually pouring in the remaining milk and knead until the dough becomes smooth and elastic. The final consistency should be pleasant to the touch, not too sticky to your hands, but not too stiff either. Cover the bowl with a clean towel and let it rise for about an hour in a warm place. 4. For the cream: in a pot, mix the cornstarch, sugar, vanilla seeds, and 6-7 tablespoons of the total soy milk. Separately, heat the remaining milk. 5. When the milk comes to a boil, pour in the cornstarch, sugar, and vanilla mixture. Stir continuously over low heat until it thickens like pudding. Remove from heat, cover the cream directly with plastic wrap, and let it cool completely. 6. After cooling, fold the drained cherries into the vanilla cream. If the cherries are juicy, it’s best to let them drain beforehand, otherwise, the cream may become too runny. 7. Take the risen dough out onto a working surface and divide it into 9 equal pieces. Take each piece, roll it out into an oval shape, not too thick. 8. On the long side, at the bottom, place a generous spoonful of cream with cherries. Cut the other half of the dough sheet into thin strips (you can use a small knife). Fold the sides over the filling a little to prevent the cream from leaking during baking, then tightly roll it towards the cut side. The strips of dough will come on top, like a decorative roll. 9. Place the Parisian pastries on a baking tray lined with parchment paper and greased with a little margarine. Let them rise for another 10 minutes in the tray. 10. Bake in a preheated oven at a moderate temperature (180-190°C) for 20-25 minutes or until they are lightly golden on top. 11. While they are warm, mix 4-5 tablespoons of water with 1/2 tablespoon of powdered sugar and a few drops of oil. Brush each Parisian with this mixture for shine. 12. Let them cool completely, then sprinkle powdered sugar on top. They can be kept in a covered bowl to prevent drying out. Why I make this recipe often The dough turns out soft and doesn’t harden the next day. The vegan vanilla cream is easy to make, without eggs or butter, and the cherries give a pleasant tart flavor. They can also be made with canned fruits if fresh or frozen are not available. They are good even the next day. Tips and variations Tips Do not use hot soy milk over the yeast, only lukewarm. If the cherries are very juicy, drain them well, otherwise the cream may liquefy. Do not let the dough rise too long, so it doesn’t sour. Use parchment paper – it prevents sticking and the need to peel them off. Substitutions Margarine can be replaced with another solid vegetable fat if you don’t have it in block form. Soy milk can be replaced with another plant-based milk (almond, oat), but soy milk makes the dough more elastic. Cherries can be substituted with other sour fruits (raspberries, pitted cherries). If you don’t have a vanilla pod, you can use vanilla essence. Variations For a simple version, you can use just vanilla cream without fruit. You can add a little cinnamon to the cream if you like. For an extra flavor, a few drops of lemon juice can be added to the cream. Serving ideas They are served at room temperature, with tea or coffee. For those who prefer sweeter, they can also be glazed with a simple sugar glaze. Frequently asked questions 1. Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast. For this recipe, you need about 7-8 g of dry yeast. Mix it directly with the flour and follow the rest of the steps the same. 2. Can the Parisian pastries be frozen after baking? Yes, they can be frozen. Let them cool completely, then put them in freezer bags. When you want to consume them, take them out and let them sit at room temperature. If you want to reheat them, you can put them in the oven for a few minutes. 3. Can I use whole wheat flour? You can partially use whole wheat flour, but the dough will be denser. I recommend using at most 30% whole wheat flour and the rest white to keep the fluffy texture. 4. What type of starch is recommended? I most often use plain food starch (cornstarch). I do not recommend flour, as it does not yield as fine a cream. 5. Can I make Parisian pastries with other types of fruit? Yes, you can also try with raspberries, blueberries, or peeled apricots. It’s important that they are well drained. Nutritional values Estimated for one Parisian (from 9 pieces): Calories: approximately 270-300 kcal Carbohydrates: 46-48 g Proteins: 5-6 g Fats: 6-8 g Values vary depending on margarine, plant milk, and the amount of cherries. The Parisian pastries are not very fatty, but they are a source of carbohydrates and have sugar. It’s good to know for those who keep track of caloric intake. Storage and reheating They keep well at room temperature, in a covered bowl or container with a lid, for 2-3 days. If it’s hot or humid, better in the fridge. They can be easily reheated in the oven for a few minutes, but they are also soft when cold. I do not recommend the microwave, as the dough can become rubbery.
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