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Make yeast mayonnaise, 2 tablespoons sugar, 2 tablespoons flour, a little milk and leave to rise for about 10-15 minutes. Add the rest of the ingredients and knead until it becomes a homogeneous dough. Cover with a clean towel and leave to rise for about 1 hour.
FILLING-wash the apples, grate them (I gave them a little), add the sugar and cook for about 5-10 minutes. Add cinnamon to taste.
Divide the crust into equal parts, spread the ball into a thin rectangular sheet, cut half of it with a cutter, put the apple composition on the uncut side, bend the edges and roll from the side with the filling
Place them in a tray lined with baking paper, leave them for about 30 minutes, then grease them with beaten egg and bake until nicely browned.
I also did it with finetti.
Put the diced apples on the fire together with the sugar and caramelize them.
Add 100 g of water and leave on the fire until the apples have absorbed all the water.
Mix the apples until they are pureed. I mixed just a little because I like to feel the apple.
Separately melt the butter and when it has cooled add the cream, then eggs, vanilla, starch and mix until smooth.
Add the apple puree and put the cream obtained on the fire until it thickens (care must be mixed all the time).
If you want the cream to be very fine, mix the apples well.
Let the cream cool.
I made the dough in the bread machine. I put the lightly warmed milk first, then the egg, butter, sugar, flour and yeast at the end.
Divide the dough into 7 balls.
We spread the first rectangular ball:
With the edge of a knife we draw a dash in half.
On one side we put the fondant and on the other we cut it into strips like a braid.
Close the cream by bringing the top a little over it and then form a roll with the strips and press the ends.
We place them all in a tray lined only with baking paper and leave for 45 minutes until it doubles in volume.
Reheat the oven to 200 degrees, grease them with an egg mixed with a little milk and orange peel and sprinkle some poppies or almond flakes on top.
Method of preparation
The milk heats up a little, it doesn't have to be hot.
& Icircntr a bowl, put the yeast, a pinch of salt and sugar. Add a little lukewarm milk and set aside for 10 minutes.
& Icircntr a large bowl, sift the flour. Make a loaf, add the mayonnaise, eggs, and the rest of the milk. Stir initially with a whisk, then knead with a fork, gradually adding and incorporating the oil. The dough should not be very dense, rather soft. Depending on the type of flour, the size of the eggs, it may take another 50 grams of flour. Cover the bowl with a clean towel, set aside the dough and double the volume.
Meanwhile, wash and peel the apples and carrots. They are placed on a large-mesh grater.
The carrot is hydrated in orange juice. Then it is added over the grated apples, together with the raw sugar.
The biscuits are finely ground on the robot. Add 2 lbs of spice mix.
The walnut kernel is chopped on the robot, depending on the granulation you like. I like to smell walnuts, but some people prefer ground walnuts more.
The biscuit breadcrumbs are added over the composition of apples and carrots and mix with a spatula. The breadcrumbs will absorb the juice left by the apples which will bring an extra sweetness and will spice up the composition due to the spices incorporated in it.
Prepare a baking tray. Turn on the oven, set the temperature to 180 degrees C.
On a worktop, pour the composition. Slice 6-8 pieces of the same size.
Spread each piece in a rectangular shape, one side is cut into approx. 1/3 of the length of the dough. Place 2-3 lg apple composition, roll, then place & icircn tray. Do the same with all the other pieces. Grease with beaten egg, sprinkle with a spice powder.
Place in the preheated oven, bake at 180 degrees C for 30-40 minutes. When they are nicely browned, turn off the heat, remove from the oven, grease with a little water, then cover with a clean towel. Allow to cool.
They are served with great appetite, with a cup of lemon & acircie tea or according to your preferences!
Parisian with apples
For these Parisians, I successfully used the natural sweetener Green Sugar. For those who have not yet found out, Green Sugar is a 100% natural sweetener, with zero calories and zero glycemic index, based on dry leaf extract of Stevia Rebaudiana and erythritol, obtained from corn, through the natural fermentation process, in the presence yeast Moniella pollinis. The product has an exceptional quality: it is sweet as sugar, but without the bitter taste, specific to Stevie products. In addition, it is a real healthy food, extracted from natural products, with great antioxidant and anti-inflammatory capabilities.
- Dough - 500g flour
- 8gr yeast
- 280ml orange juice
- 100gr Green Sugar sweetener
- 1 tablespoon salt
- vanilla
- orange peel
- 80ml oil Filling - 6 apples
- 4-5 tablespoons Green Sugar sweetener
- 4 biscuits
- vanilla
Dissolve the yeast with a teaspoon of sweetener, then add over it the warm orange juice in which you added the sweetener, grated orange peel and vanilla. Pour the hot liquid over the flour mixed with the salt and knead until you get an elastic and homogeneous dough. Towards the end, add the warm oil and knead until you incorporate them. After the dough has risen, divide it into 80 g pieces, spread them on a sheet, place the filling on one edge of the sheet, roll once and the other part of the sheet, cut into strips as in the picture and roll as follows. so that the strips of dough remain above the roll. Place on a tray lined with baking paper, leave to rise for about 10 minutes, grease with a little oil and bake in the preheated oven until nicely browned.
Parisian with apples
For these Parisians, I successfully used the natural sweetener Green Sugar. For those who have not yet found out, Green Sugar is a 100% natural sweetener, with zero calories and zero glycemic index, based on dry leaf extract of Stevia Rebaudiana and erythritol, obtained from corn, through the natural fermentation process, in the presence yeast Moniella pollinis. The product has an exceptional quality: it is sweet as sugar, but without the bitter taste, specific to Stevie products. In addition, it is a real healthy food, extracted from natural products, with great antioxidant and anti-inflammatory capabilities.
- Dough - 500g flour
- 8gr yeast
- 280ml orange juice
- 100gr Green Sugar sweetener
- 1 tablespoon salt
- vanilla
- orange peel
- 80ml oil Filling - 6 apples
- 4-5 tablespoons Green Sugar sweetener
- 4 biscuits
- vanilla
Dissolve the yeast with a teaspoon of sweetener, then add over it the warm orange juice in which you added the sweetener, grated orange peel and vanilla. Pour the hot liquid over the flour mixed with the salt and knead until you get an elastic and homogeneous dough. Towards the end, add the warm oil and knead until you incorporate them. After the dough has risen, divide it into 80 g pieces, spread them on a sheet, place the filling on one edge of the sheet, roll once and the other part of the sheet, cut into strips as in the picture and roll as follows. so that the strips of dough remain above the roll. Place on a tray lined with baking paper, leave to rise for about 10 minutes, grease with a little oil and bake in the preheated oven until nicely browned.
Parisian with apples
For these Parisians, I successfully used the natural sweetener Green Sugar. For those who have not yet found out, Green Sugar is a 100% natural sweetener, with zero calories and zero glycemic index, based on dry leaf extract of Stevia Rebaudiana and erythritol, obtained from corn, through the natural fermentation process, in the presence yeast Moniella pollinis. The product has an exceptional quality: it is sweet as sugar, but without the bitter taste, specific to Stevie products. In addition, it is a real healthy food, extracted from natural products, with great antioxidant and anti-inflammatory capabilities.
- Dough - 500g flour
- 8gr yeast
- 280ml orange juice
- 100gr Green Sugar sweetener
- 1 tablespoon salt
- vanilla
- orange peel
- 80ml oil Filling - 6 apples
- 4-5 tablespoons Green Sugar sweetener
- 4 biscuits
- vanilla
Dissolve the yeast with a teaspoon of sweetener, then add over it the warm orange juice in which you added the sweetener, grated orange peel and vanilla. Pour the hot liquid over the flour mixed with the salt and knead until you get an elastic and homogeneous dough. Towards the end, add the warm oil and knead until you incorporate them. After the dough has risen, divide it into 80 g pieces, spread them on a sheet, place the filling on one edge of the sheet, roll once and the other part of the sheet, cut into strips as in the picture and roll as follows. so that the strips of dough remain above the roll. Place on a tray lined with baking paper, leave to rise for about 10 minutes, grease with a little oil and bake in the preheated oven until nicely browned.
20 comments to & bdquoParis with apple fondant & rdquo
Maiculitza, how good it looks!
And what good times to taste, especially since I die for apples in cakes!
I really ask you to make them, it's not necessary to respect the braiding pattern, make them like the horns, they are worth at least for the filling :))
Mamaaaaaaaaa Amalia super super you came out !! So fluffy and stuffed properly !! Alas, what a craving you made me !! Pup you and eat one for me to kill me here !!
:)) Laura thank you very much for the recipe :) know that I will try your whole list of recipes!
Wonderful, I also try the recipe, congratulations. Every Saturday I get away with your recipes. One by one, I made the Egyptian cake, it's great, I delighted my family and friends. Congratulations !!
Maria, thank you for your appreciation and I'm glad that all your recipes came out & # 8230 cream from these Parisians is very good, I will adapt it to other fruits :)
Dear Amalia, thank you for the Parisians, they turned out super good, but unfortunately they were few, so these days I will repeat the operation & # 8222 & # 8221, I also thanked Laura, I'm sorry I did not the possibility of posing for them, but they were divine. You can try another filling, I'm sure, but the taste of the cream is also wordless. By the way, Geta.
Geta I'm very glad they came out & # 8230 I would try to make them with strawberries because it's still the season :)! All the recipes from laura are flawless I hope you try as many as possible.
Dear Amalia, could you tell me, please, if the starch can be replaced with another product? here in the locality where I live there are small shops where I can't find them, but I have a desire to die to try this recipe today. thanks!!
Irinuca can be replaced with wheat flour. I hold your fists, tell me how they turned out, by the way you can make them with strawberries :)
aaa, look, I made them. I didn't do them yesterday because I couldn't. today, but I've set aside enough time. to know, amalia, that they are wonderful, I didn't have poppy seeds and I pressed them with coconut (my husband can't wait to come home from work to try them). Thanks a lot for the original recipes.
Irinuca to eat them with appetite and with good cheer because it's just the weekend :)). Kiss you !
Wow, what goodness, I made them and they are super delicious, my husband liked them to the fullest :). Thanks for the recipe Amalia!
I'm glad Lisa, you can also try the spirals with apples (possibly with quince) you will see that you will like:) & gt
Congratulations on what you do. I appreciate the work done. I wonder when you have time to do them all, and they all look great. I avoid looking at your blog when I'm hungry. Last night I wanted something good and I couldn't resist and I made the Parisians & # 8230..they turned out delicious! This is not the only recipe I've tried. I will follow your blog with interest in the future. Thanks!
Paula thank you for the nice words, I hope you recommend the site to other friends & # 8230 I make time when I can, sometimes I cook more dishes and post them on different days, but most of the time I cook in small quantities and recipes fast :).
The butter melts in the milk and the sugar when it is added. Thank you!
I also did the Parisians on Saturday and they turned out very good. That's what my family told me. I will repeat as many times as I can the recipe. The dough is very very cold. What can I say are excellent, they passed quickly. Congratulations and I will follow you further. It's my favorite blog.
I'm glad you liked it:) & # 8230 this month I'm trying to post holiday menus I hope you follow them :).
I can not wait. I keep an eye on you every day. :))
If you like it, share it with your friends!
Ingredient:
For the filling:
450g sweet cow cheese
1 or
10 tablespoons caster sugar
2 vials of Dr. Qetker rum
1 sachet of vanilla sugar Dr. Qetker
1 tablespoon gray
For the dough:
500g flour
1 sachet of dry yeast
70g old
260g milk
50g margarine
A pinch of salt
1 or
Susan and poppy seeds sprinkled on top
1 egg and 100ml milk to grease the Parisians
Method of preparation:
Put the cheese in a bowl, add the sugar, rum essences, vanilla sugar sachet, an egg and mix until smooth. Then add a tablespoon of semolina and mix everything again.
I kneaded the dough and leavened it in the bread machine. I put all the ingredients in the following order in the bread machine, the milk, which I heated a little, egg, margarine, caster sugar, flour, yeast and salt. I left the dough for 1 hour 30 minutes in the bread machine (during which time it kneaded and leavened).
After the time expired, I took out the dough on a wooden bottom sprinkled with a little flour, I divided it into seven balls, I spread each ball with the rolling pin in a rectangular shape, I imaginarily divided the rectangles obtained lengthwise and I cut half of the rectangle into six bands.
I put a generous spoonful of the cheese filling on the uncracked side and I rolled, starting from the filling, so that the strips remain outside the rolls.
The rolls thus obtained, we put them in a tray lined with baking paper and leave them to rise for another 45 minutes.
Meanwhile, in an bowl, break an egg and mix it with 100ml of milk. After the Parisians have fermented enough, grease them with this composition, sprinkle poppy seeds or sesame seeds on top and put them in the preheated oven for 10-20 minutes, until they brown nicely without burning.
Apple cake and grated dough
Apples are cleaned of stalks and put on a grater or robot.
In a tray, spread 2/3 of the dough, in an even layer, raising the dough slightly on the edge.
sprinkle a little sugar on them
Knead the rest of the dough with a little flour so you can put it on the grater.
Then shave on top of the apples, in an even layer.
The cake thus prepared is baked in the preheated oven at 180 degrees for 30 minutes, then left for another 30 minutes at 160 degrees. Finally, the cake should be well cooked, browned.
Parisian baking with nutella or chocolate
Bake the Parisians in the preheated oven at 180 ° C (medium to high in gas) for 15 minutes, then reduce the temperature to 160 ° C and bake for another 10 minutes.
These nutella Parisians are wonderful! Look at them in the section too! Fluffy dough that unfolds into strips.
I think you will try this Parisian recipe with nutella or chocolate soon!
Parisian with apples
Fluffy core with fragrant apples and cinnamon, a quick and cheap recipe! We can replace the apple filling with: cheese, nuts, shit, etc. and you will get a delicious dessert. Ideal for the little ones' package!
Preparation time:
Servings:
Ingredient:
Preparation instructions
Parisian stuffing with apples Cut the apples into cubes, put them in a pan with the sugar and mix.




Add the filling on one side.
Take the edges next to the filling and bring them to the free part of the dough.
Lightly press the edges to stick & # 8211 see photo.
Bake at 180C until nicely browned. Serve hot or cold.
Good appetite!