Parisian with pears

Name: Parisian with pears - Sonia E.
Ingredients: 600 g flour; 2 eggs; 4 tablespoons of sugar; 70 g butter; 1 tablespoon oil; 25 g fresh yeast; a pinch of salt; about 300 ml milk; filling: 685 g diced pears; 6 tablespoons of sugar for greasing; 1 egg yolk; 2 tablespoons milk; and syrup from the pears.

Doughs and pastries - Parisian with pears by Sonia E. - Recipia

Pear Parisiennes – A Fluffy Delight for Sweet Moments When it comes to desserts, pear Parisiennes are a true feast for the senses. This refined dish, with its fluffy texture and filling of succulent pears, perfectly blends tradition with innovation, making it a family and friends' favorite. Over time, these delights have been enjoyed at festive tables as well as in moments of personal indulgence. I invite you to discover and prepare them step by step in your own kitchen! Preparation time: 2 hours Baking time: 20-25 minutes Total time: 2 hours and 25 minutes Number of servings: 14 Ingredients: For the dough: - 600 g flour - 2 eggs - 4 tablespoons sugar - 70 g butter (melted) - 1 tablespoon oil - 25 g fresh yeast - 1 pinch of salt - approx. 300 ml milk (warm) For the filling: - 685 g pears (diced) - 6 tablespoons sugar (for pears) For brushing before baking: - 1 egg yolk - 2 tablespoons milk - Syrup from the pears Step-by-step preparation: 1. Preparing the yeast starter: The first step in making pear Parisiennes is to prepare the yeast starter. In a small bowl, crumble 25 g of fresh yeast and add 1 tablespoon of sugar and 2 tablespoons of flour. Mix the ingredients well and pour in a little warm milk, being careful not to make it hot (around 37°C is ideal). Cover the bowl with plastic wrap or a towel and let it rise in a warm place for 10-15 minutes until it becomes frothy. 2. Preparing the dough: In a larger bowl, sift 600 g of flour and make a well in the center. Add the risen yeast starter, the 2 eggs, a pinch of salt, and start mixing the ingredients. Meanwhile, heat the milk with 4 tablespoons of sugar, stirring until the sugar is completely dissolved. Gradually pour the warm milk over the flour mixture, kneading continuously until you obtain a smooth composition. 3. Adding the fat: Once the dough is well mixed, add the melted butter and oil. Continue kneading the dough for 10-15 minutes until it becomes elastic and no longer sticks to your hands. It is essential to be patient at this stage, as a well-kneaded dough will yield excellent results! 4. Fermenting the dough: Cover the bowl with a clean towel and let it rise in a warm place for about 1.5 hours, or until it doubles in volume. If you have an oven with a fermentation function, this is an excellent option for achieving perfect dough. 5. Preparing the filling: While the dough is rising, you can prepare the pears. Peel and dice them. Place them in a saucepan along with the 6 tablespoons of sugar and cook over medium heat, stirring occasionally, until the pears soften and the liquid reduces. This process will intensify the flavor of the pears and create a delicious filling. 6. Shaping the Parisiennes: Once the dough has risen, divide it into 14 equal balls. Sprinkle flour on the work surface and roll each ball into a rectangular sheet. Place about a tablespoon of pear filling in the center, then twist the dough from side to side, forming a roll. Next, cut the remaining half into strips that you can twist and arrange on top of the created roll. 7. Second rise: Place each roll on a baking tray lined with parchment paper. Let them rise for another 10 minutes, covering them with a towel. This will allow the Parisiennes to become even fluffier. 8. Brushing and baking: Preheat the oven to 180°C. In a small bowl, mix the egg yolk with the 2 tablespoons of milk. Brush each Parisienne with this mixture to achieve a golden and appetizing crust. Bake the Parisiennes for 20-25 minutes or until they turn golden and fluffy. 9. Serving: After taking them out of the oven, let them cool on a wire rack. You can serve them warm, drizzled with the remaining syrup from the pears or alongside a scoop of vanilla ice cream for a delicious contrast. These pear Parisiennes are also wonderful for breakfast, paired with a cup of coffee or tea. Practical tips: - Choose ripe but firm pears to avoid the filling becoming too soft. - You can experiment with different types of fruit, such as apples or peaches, to create interesting variations. - If you want to add a touch of flavor, you can sprinkle a little cinnamon over the cooked pears. - It is important not to open the oven during baking to avoid dropping the temperature and compromising the volume of the Parisiennes. Nutritional benefits: These pear Parisiennes are a good source of carbohydrates, providing quick energy. Pears are rich in fiber, vitamins (especially vitamin C), and antioxidants, contributing to a healthy diet. Frequently asked questions: 1. Can I use dry yeast instead of fresh yeast? Yes, you can use dry yeast. About 8 g of dry yeast is equivalent to 25 g of fresh yeast. 2. Can I freeze the Parisiennes? Yes, the Parisiennes can be frozen before baking. Place them in the freezer after shaping and bake them directly from the freezer, adding a few minutes to the baking time. 3. What can I serve with the Parisiennes? Pear Parisiennes pair excellently with a warm drink, such as tea or coffee, but also with a vanilla or chocolate sauce. In conclusion, pear Parisiennes are a classic dessert, easy to prepare and with an exceptional taste. I invite you to try this recipe and treat your loved ones to a fluffy delight! Cooking with love and dedication, you can turn every meal into a celebration of flavors!

Category: Doughs and pastries Author: Sonia E. Views: 1 Date: 29.09.2024

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