Cherry Fondant Parisian

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!

 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.

 Tags:  parisian sour cherries