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Parisian dessert with cherry jelly

Parisian dessert with cherry jelly


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Dough: It is prepared in May. Lightly heat about 150 ml of milk. Add 1 lgt sugar, 2 lg flour and yeast. Mix well then allow to activate.

Sift the flour into a bowl and set the salt aside. Make a hole in the middle in which to pour mayonnaise, oil, beaten eggs and lemon peel. The rest of the milk heats up slightly together with the 2 lg of sugar.

Mix from the middle to the edges, pour a little milk until all the flour is incorporated and you get a good dough to knead. Turn over on the work table and knead an elastic and non-sticky dough. Leave to rise until it doubles in volume.

Cherry jelly: Wash the cherries and remove the seeds. The amount of pitted cherries should be 500 g. Add the sugar (maybe according to taste), mix and let it cool for at least an hour to leave the juice (I left them overnight). Then put on low heat and let it boil for a while until the fruit softens slightly. The starch is dissolved in water and then poured over the cherries, stirring constantly so as not to form lumps. If it comes out too thick, add more water. My cherries were light in color and to accentuate the color of the jelly a little, I added 1 lg full of blueberry jam. Leave to cool.

After the dough has risen, it is turned over on the table and a roll is formed from which the pieces for Parisians are cut. Take one piece and spread it with the twister in a rectangular shape. The lower half grows in several places but not at all. In the upper half, put 1-2 lgt of cherry jelly and then roll it so that the part with notches comes on top. Give it a semicircle shape and place it in a tray lined with baking paper.

After filling the tray with Parisians, grease the beaten egg with the milk and vanilla sugar on top. Place the tray in the preheated oven at 180 degrees for 30 minutes or until nicely browned on top. Remove the tray and insert another tray in which the Parisians were shaped. In total I got 3 trays, 24 pieces.

It can be served both hot and cold.


Cheesecake with lime and sour cherries

Good found again! Today we make a cheesecake with lime and sour cherries, a combination suitable for the season and more.

It is so refreshing and fragrant that you feel like eating the tray as well. And when you sit and think about what ingredients are used, you wouldn't even say that it's mega delicious and why not good-looking. It's true that I had these sour cherries in my pantry for a while and I postponed them for a while, but look, today I put them in value and used them with lime in a cheesecake without baking.

I tell you without false modesty that he was so appreciated by the whole family, but also by friends. Now I invite you to stay together for the list of ingredients, but also the preparation explained step by step.

For other special cakes and pies, also recipes explained step by step can be found here in the dessert section or click on the photo.

Or on the Facebook page, click on the photo.

Ingredient:

  • 400 g digestive biscuits
  • 175 g butter with 80% fat
  • 1 teaspoon ground cinnamon
  • 1 kg of sweet cream cheese
  • 300 g whipped cream with 35% fat
  • 70 g powdered sugar
  • 3 files
  • 200-250 g caster sugar
  • 1 teaspoon vanilla extract
  • 30 g gelatin
  • 250 g sour cherries / cherries / raspberries / well drained blueberries
  • A pinch of salt

Method of preparation:

Wallpaper the edges of a tray with a removable bottom with acetophane foil or freshness. Acetophane foil is the "plastic" you see around cakes or cakes.

We put the lime peel on the grater with small meshes, then we squeeze them.

Preparation for cream:

Beat the cream until it leaves light waves on the surface, such as a light and fluffy snow, add the powdered sugar and beat a little longer until it hardens. Be very careful not to beat too much, because you risk cutting the natural cream from milk, it will never have the outfit, the taste and it will not look like vegan cream. Let it cool until we need it.

Pour the composition into a tray with a diameter of 26 cm and press lightly, enough to even out and bind. Let it cool.

In a bowl we will put the sweet cheese, sugar, lime peel, vanilla extract, salt powder and mix them until the sugar and salt melt.

Weigh the lime juice obtained and fill up to 150 milliliters with water, and in this liquid we will put the gelatin to hydrate for 10 minutes.

When the sugar in the cream cheese is melted, put the melted gelatin on a bain marie or in the microwave until it melts completely and is slightly heated. Pour the gelatin over the cream cheese and mix quickly, so as not to make lumps of gelatin.

Incorporate the cream into 2-3 slices, stirring after each with a spatula with wide movements from bottom to top.

Pour a third of the cheese composition over the layer of biscuits and evenly distribute the cherries, pressing them lightly down.

We come with the rest of the cream, level and let it cool until the next day. We decorate according to preferences, I put a strawberry jelly but it goes well with chocolate or others. Good job and good appetite!


Parisian dessert with cherry jelly - Recipes

PARISIAN HORNS WITH APPLES

You know me, I'm with chocolate,
But sometimes the heart asks
And one more thing, it's ready now
A delicious apple dessert.

INGREDIENTS for the dough

  • 250 gr. flour
  • 5 tablespoons sour cream (I used sour cream with 17% fat)
  • an egg
  • half an envelope of dry yeast
  • a pinch of salt

ingredients for the filling

WORK PLAN Parisian croissants with apples

  • First we make the dough. It's as simple as possible: mix the flour with the dry yeast and salt, then add the sour cream and egg. Knead well for at least 10 minutes.
  • Leave the dough to rise in a warm environment for about an hour.
  • While the dough increases in volume, grate the apples and heat them with a little sugar (or no sugar).
  • Divide the dough into equal parts. We spread each piece of dough in an oval sheet, which we cut on the edges
  • Put the apple filling in the middle and roll
  • Leave for about 30 minutes in the oven heated to 180 degrees
  • Good appetite for Parisian apple croissants!

How to cook jelly from juice and starch

Add the cherry jelly and balsamic vinegar. How to cook starch and jelly compote: recipes and tips. A jelly made from cherry juice contains a large number of various vitamins, such as BB, B2. From time to time we will put cherry jelly (but not cherries) from place to place and with the help of a fruit we will give it a marbled appearance. Can cherry compote be used as well?

How do we prepare the recipe for Fanta cake, with poppy seeds and orange jelly? Fill the cherry juice with water, up to 1 liter. Danube Waves cake with cherries or sour cherries.


Cake with chocolate cream and cherry jelly

Stir until the cherries are soft and add. I highly recommend this cake, and if you keep the cherries you can. Delicious jelly compote recipes. Cherry jam is my favorite, in terms of taste and aroma & # 8211 but I also have preferences, I like it to be bound (not liquid like a compote) and to keep. For the jelly, mix the cherry juice with 1 tablespoon of sugar and. Holiday cake with poppy seeds and cherry jelly. Nov This Pin was discovered by Mamica. Discover (and save!) Your own Pins on Pinterest.

Ingredients: 2 jars of cherry sugar compote to taste 1 sachet Dr. gelatin sheets It has vanilla cream and delicious fruit jelly. For this cake I prepared cherry jelly, so after I took out the seeds I put them in a bowl with the sugar and put them on it.

Cream: 500 ml cherry compote, 1 sachet of vanilla pudding. Decoration: compote cherries, 1 sachet of red gelatin for decoration (jelly cake, Dr. Oetker). Black Forest cheesecake or cheesecake with chocolate and cherries, a super dessert without. Black without baking, I added gelatin in both cream and jelly. Cherry jelly combines aromas and taste with intense cream, and chocolate flakes with. Pour the cherry-free compote juice into a saucepan with sugar, cloves and.

Discover the recipe for Liver Pate with Cherry Sauce from Lidl Kitchen.


After cooking, rotate the cherry jelly in prepared jars and allow to cool. The taste prepared for winter must be in a dry and cold room. A well-ventilated cellar or basement is ideal.

The shelf life of cherry jellies is 12 months, not more than 20 ° C. If the temperature indicator is higher, the billet will become cloudy and evaporate.


CULINARY STORIES

I did not try this combination, we always eat only baked without adding anything, it is definitely very good! Kiss!

Well let me tell you! The wonder of miracles, combine it with hot pepper jam! You will say you are in Heaven! And not that jam made with vinegar, but with cider, I tried this year for the first time and a miracle came out, I confused BonBonEla! I smashed it, baby, how much modesty lies in me! MuAH! I kissed: D

how I miss ludau :))) what makes me now, in Canada I have not seen a pumpkin about it :))

mmm. I have one on the balcony, I still do it, but I didn't put cardamom. I'll try !

Yummy, what a fragrant goodness. Kiss!

what a funny name you give him there! but as funny as the name is, I guess it's so tasty!

mine called it bicitoc! I get in the car and I'm alive.

It is very good and without additives, especially if you find a sweet one.

Raluco,
You should know that I have a jar of hot pepper jam.
Guess who? :))
I haven't had the courage to give him a plug so far.
I see that the solution also comes from you. :))

I think you have your Jews there too.
I'm sure they're just as good. :)

You can try other spices that are to your taste. :)

Try it and then see how good it is.
I kiss you and thank you for visiting.

Yes, but I think I brought you one with vinegar, to see this miracle with cider! And ultimately with white wine, my Nordic sister!

Mmmmm, how much aroma, how much flavor! I love it!

I've never tried this option, but it sounds so good! Thanks for the recipe. Wonderful, as always. Kisses! xoxoxo

I think the combination is great!

Lia, you take some very beautiful pictures and you are very talented. I'm not a fan of pumpkin, but yours looks very good, and you make me want it.
Many kisses!

Thanks a lot for the compliments.
Pup you back. :)

Oh, oh, how good it looks! Such a goodness is to be tried :)

My dear, I am writing to you here, because I did not find the salad recipe with tuna and beans on the site and it is a great pity, you have to put it here too (if you allow me, I will post it on my blog, as I did it). I prepared it today, without tomatoes, but with olives and parsley, and it was millions, so it's nice to thank you :) From the bottom of my heart!

You should know that I wanted to post it, but lately I only found canned tuna & quot without face & quot. Even those from famous companies.
I found expensive cans in which the meat was not pink but gray.
I'm a little disappointed.
I live with you to see what goodness you have done.
Kiss .

I talked and forgot to answer your question.
Of course you can post the retweet that I just didn't queue at. tone. :)

Sarumana, I will post it soon, maybe tonight. Good bad salad :) The thing with the gray tone happened to me too, but now I took some Italians in which the meat looks really good. Kiss!


A delicious, moderately sweet and spicy dessert based on condensed milk and multicolored jelly is an excellent option for a summer dessert. Pour the condensed milk into a bowl and while stirring, add the dissolved gelatin and lemon juice. Keep stirring until it becomes a mixture. Add 400 ml of milk, vanilla sugar and condensed milk. Pour the resulting mixture into a saucepan and put it on the fire.

This cake was a surprise for my husband… it is a delicious combination of chocolate with a fine cream of condensed milk and slightly sour cherry jelly. Tart with condensed milk and peach jelly. JELLY CONDENSED WITH CONDENSED MILK.


Parisian dessert with cherry jelly - Recipes

PARISIAN HORNS WITH OVEN CHEESE

Mice, in winter, hibernate like boyars
They give story parties. Guests are Tom and Jerry
The food is delicious. Absolutely normal,
Jerry wants three trays of cheesecake.

INGREDIENTS for the dough (it's the same kind of dough as fluffy pretzels)

  • 500 gr flour
  • 260 ml milk
  • 30 gr of fresh yeast
  • 50 gr butter at room temperature
  • 2 tablespoons sugar
  • 1 or + 1 albumen
  • 1 pinch of salt

for the filling

for greased on top

WORK PLAN Parisian croissants with cheese

  1. Dissolve the yeast in warm milk, in which we have previously melted half a teaspoon of sugar. In a bowl mix the flour with the sugar, butter, egg, salt powder. We also add milk.
  2. Knead well until you get a sticky dough. Let it rise for about 45 minutes. The dough should triple in volume, but it is not mandatory. It is important to grow
  3. Divide the dough in half. From each half we get 4 balls. We spread each ball in a rectangular sheet. We cut in strips half of the sheet, as in the picture.
  4. roll and close at the end, then shape it into a horn.
  5. place the 8 croissants in the oven tray covered with baking paper and leave to rise for another 15 minutes
  6. grease them with egg yolk mixed with milk. I used a silicone brush. It's perfect for that.
  7. leave in the oven heated to 180 degrees until golden brown (about 20 minutes). Keep an eye on them! It's a delight to see them grow.
  8. we serve them both hot and cold (if you are lucky enough to stay) and for the next day. They are so fluffy that I swallow dry even now, only when I think of them. I repeated the recipe many times, because I can't refrain from such fluffy ones.
  9. good appetite for Parisian croissants with baked cheese !.

Just cooking!

From the category what my baby likes so much:

  • 500 gr. flour
  • 25 gr. fresh yeast or a dry yeast sachet
  • 100 gr. sugar
  • 250 ml. milk
  • 50 gr. butter
  • 1 or medium
  • vanilla essence
  • half a lgt. salt.
  • 200 gr. peeled and diced apples
  • 2 eggs
  • 20 gr. sugar
  • 60 ml. sour cream
  • vanilla essence
  • 15 gr. starch
  • 60 gr. butter
  • 100 ml. the water.
  • ou + milk pt. anointed
  • brown sugar, poppy seeds or almond flakes for sprinkled on top.

Meanwhile, make the cream: put the diced apples on the fire together with the sugar and caramelize, then add the water and leave it on the fire until the apples have absorbed all the water. Crush the apples with a fork or pass them with the vertical mixer (for a finer cream).
Melt the butter separately and, when it has cooled, add the cream, then the eggs, vanilla, starch and mix until smooth. Add the crushed apples and put the cream obtained on the fire until it thickens (it must be mixed all the time.). Leave to cool.

I recommend (from my own experience) not to taste the cream for that - how good it is - you might eat it all until the dough rises :))))) and then what else do you fill the Parisians with?
After leavening, the dough is divided into 16 equal balls. Each ball is stretched into a rectangle (please, to me rectangular),

cut half strips into rectangles

and put a teaspoon of apple cream on the other half.

Bring the dough over the cream (uncracked part) so that it is tightly closed,

then a roll is formed with the strips, catching the ends under the roll.

Place the Parisians in a tray (or two, because some space must be left between them) lined with baking paper and leave to rise for approx. 45 min. (until he doubles his vol.).
Heat the oven to 190 & # 8304 C, grease the Parisians with egg + milk and sprinkle poppy seeds on top (I usually sprinkle brown sugar because they turn out very nice like that, but now I haven't). Put in the oven for 20 - 25 min.
Ready to take out of the oven (first tray):


Video: Dark Cherry Shaped Dessert Bruno Albouze (June 2022).


Comments:

  1. Rolland

    Bravo, I think this is a wonderful phrase

  2. Randall

    Bravo, you're not mistaken :)



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