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Parisians with quince jam

Parisians with quince jam

Heat 75 ml of milk in which we dissolve the honey (to be warm, not hot).

We put it in a deep bowl over which we will pour 100 g of flour and dry yeast.

Mix well with a spoon so as not to form lumps. Let the mayonnaise rise for 30 minutes in a warm place.

Then pour sugar, 2 eggs, margarine, oil, remaining milk, salt and essence over the mayonnaise and mix well. After they have incorporated well, we pour the flour little by little, always stirring. We will get a more sticky dough. I left it to rise for 30 minutes, after which I kneaded it with my oiled hands for 3-4 minutes, after which I left it to rise for another 30 minutes.

Divide the dough into 16 balls that we spread either with the help of the rolling pin with a little flour or with our hands greased with oil (I preferred the second option). We spread each ball, and on the edge we put quince jam; take the edges close to the filling and close it, press lightly with your fingers to stick well, and cut the remaining part into thin pieces and pass it over the first part with the filling.

We put the Parisians thus formed in a tray greased with oil, we grease them with a well beaten egg and we let them grow for another 15 minutes and then we put them in the hot oven until they brown well (it took me about 30 minutes).

Let them cool and take them with a spatula from the tray.

Serve hot or cold.

Parisian recipe with jam. Delicious croissants with jam and a special dough

Often, on the way to school, or to work, we were tempted to buy a horn with jam because we smelled them. Why not be enticed by the smell of jam croissants in our kitchen if they can be prepared simply and easily? Here is a recipe for Parisian jam with pcu, which we can enjoy in our kitchens.

The Parisians with jam are both delicious and good-looking, by shaping the dough differently than with the classic jam croissants.

What we need for the recipe for Parisian jam:

  • For the dough:
  • 1 egg + 1 egg white
  • 50 gr sugar
  • 150 gr butter with 82% fat
  • 50 ml oil
  • 300 ml milk
  • 750 gr flour
  • 5 g of dry yeast, or 20 g of fresh yeast
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla essence
  • For filling:
  • 750 gr quince / plum / apricot jam
  • For anointed:
  • 1 yolk
  • 1 teaspoon milk

Parisian recipe with jam - How to prepare

Dough preparation for the Parisian recipe with jam.

Mix the soft butter until it foams slightly. Add the egg and egg white, mixed & icircn beforehand, with salt and oil.

Sift the flour into a bowl, add to the mixture and place the liquefied yeast together with the sugar and a little warm milk. As the yeast activates and doubles in volume, add the ingredients from the other bowl and begin to mix them with the flour, gradually turning the hot milk.

Knead a lightly firm dough, cover and leave to rise for 40-45 minutes in a warm place.

How do we assemble the wonderful Parisians with jam?

After the dough has risen, we divide it into 12 approximately equal parts, which we will spread with the rolling pin in rectangular shapes. We grow at one end of the rectangles 1 cm wide, and at the other end we spread about 1 tablespoon of jam.

We run starting from the end with the jam towards the faces, taking care to fold the side edges so that the jam does not come out.

Grease the Parisians on top, with the yolk mixed with milk, with the help of a brush and place them in a tray lined with baking paper.

Put the pan in the preheated oven for 35 minutes at 180 degrees.

We let the Parisians with jam cool down, then we can serve them with gusto, together with our loved ones.

Quinces appear in October or November and are particularly fragrant and tasty. When choosing quinces, we must smell them and they should have an intense floral aroma to indicate that they are ripe.
In natural medicine, quinces are used for their anti-inflammatory, antispasmodic, analgesic, astringent, emollient, digestive, expectorant, diuretic and tonic properties.
You should know that quince is among the first fruits that have been included in the preparation of certain foods. Consumed fresh or cooked, quinces are a significant source of simple sugars, easily assimilated, minerals and vitamins. The high content of pectic substances, especially in the peel, gives them a high degree of gelling. Pectin has an important role in reducing cholesterol, the risk of cardiovascular disease and in eliminating toxic substances from the body, especially heavy metals. You can learn more about the benefits of quinces read here.
Quince jam without sugar
• 5 drops
• 2-3 apples
• 30 ml of lemon juice
Method of preparation:
To begin with, peel the quinces and apples, remove the stalks and then grate them or use a robot to grind them well.
The obtained result is added in a pot, 20-30 ml of water are added, so that the paste does not stick to the bottom of the pot and then it is put on the stove, over low heat.
Stir from time to time so as not to stick, and after 20-30 minutes the paste is ready. At the end, add the freshly squeezed lemon juice.
The jam is put in clean glass jars and kept cold. In order for the quince jam to last longer, boil the jars on a bain-marie for 30 minutes. At the end they are taken out of the water, covered with thick towels and left to cool to room temperature, and at the end they can be moved to a cool place.
Quince manure
• 4 medium quinces
• 5 tablespoons sugar
• 2 tablespoons food starch (can be replaced with flour)
• 50ml of oil
• A cinnamon stick
• 1/2 liter of water
• Salt
Method of preparation:
Wash the quinces well and clean them of the wooden box of the seeds and cut slices one cm thick.
Lightly caramelize the sugar over low heat, add the quinces, cinnamon stick and then water, letting them boil in a few boils, then remove from the heat.
Heat in another pan the oil over which you add the starch, stirring so that it does not stick and after 1 minute add the composition with the quinces, a pinch of salt and let it boil for another 10 minutes, until the quinces soften well enough.

Parisians with quince jam - Recipes


A crocodile and a monkey
They were enjoying themselves.
They are approached by a hai-hui snail:
"Does it have sweet quince topping?"

INGREDIENTS for the dough

  • 300 gr flour
  • ½ envelope of dry yeast
  • 200 ml of milk
  • 100 gr sugar
  • 1 or

for the filling

for greased on top


  1. First we make mayonnaise: heat the milk with the sugar and mix with the dry yeast. Leave for 15 minutes in a warm environment. It should double in volume during this time.
  2. Put the flour in a large bowl. We make a hole in the center, where we add the mayo. Incorporate the mayo, then add the egg. Knead until you get an elastic dough that does not stick to your hands. Cover with a kitchen towel and leave to rise in a warm environment for at least half an hour.We can leave even more, it's not the problem. The important thing is to let the mayo work.
  3. We take the raised dough and divide it in two. Spread the dough with the rolling pin so as to obtain a thickness of about 1 cm. We cut with the mouth of a glass. We got 10 baskets (5 of each half of the dough). Place the baskets in an oven tray, covered with baking paper. Let them rise in a warm environment for about 30 minutes. With the bottom of the glass (to be a smaller diameter), press in the center of each tub. Grease with egg yolk mixed with milk. Put a teaspoon of quince jam in the center of each basket. Something delicious will come out.
  4. Leave for about 20 minutes in the oven heated to 180 degrees, until nicely browned on top.
  5. Good appetite for quinces with quince jam.
  6. We can make various other fillings for basque. We can fill them with sweet or salty cheese, mixed with greens, spinach, apples & # 8230 and the list goes on. It depends on everyone's culinary preferences or imagination.

Quince - useful properties

Due to its unique composition, quince fruits are very useful for the human body. Ripe fruits contain a lot of fructose and other healthy sugars. Quince also contains tannins, gums, vitamins B1, B2, B6, C, PP, E and provitamin A.

NOTE! The content of ethyl alcohols and essential oils gives the fruit an amazing taste of amazing taste.

Malic, citric and tartronic acid, pectin and many trace elements are found in fruits.

Interestingly, many of its useful and healing properties are retained even after heat treatment.

Use quince fruit most often in the following cases:

  • As a fortifier and diuretic
  • It has a hemostatic and antiemetic effect
  • It has anti-viral and antioxidant properties
  • Reduces the symptoms of periodontal disease and relieves pain in hemorrhoids
  • Quince jam is especially useful for intestinal inflammation
  • A high percentage of pectin will help those who live in areas with poor ecology or whose activity is associated with dangerous production to recover.

How do we prepare the Parisian recipe with chocolate?

The dough in this recipe is very similar to the one from the croissants. Knead quickly from just a few ingredients.

Put flour and yeast in a bowl, mix well and set aside.

Put the milk, butter and sugar in a saucepan and heat until the latter melts.

Take the pan off the heat, add the vanilla and check how hot the milk is. It does not have to be hot, if it is hot we let it cool down, so we avoid scalding the yeast.

When the milk has reached the temperature we want, we pour it over the egg we beat, we mix well, and we pour the liquid obtained over the flour mixed with the yeast and salt.

We start to knead until we obtain a homogeneous dough that does not stick to the hands (approximately 7 minutes).

Cover the dough and leave it to rise in a warm place for about an hour, it should double in volume.

After the dough has risen, take it, put it on the worktop greased with a little oil and divide it into 10 equal parts.

We take a piece of dough, we spread it in the shape of a rectangle with the help of the facalet, we cut it (as in the picture), we put the chocolate, then we roll it and we place it in the tray lined with baking paper. We will do the same with the other pieces of dough.

When we have finished modeling and arranging them in the tray, cover the tray and leave them to rise for another 30 minutes.

Baking Parisians

Grease them with the egg mixed with the two tablespoons of milk and put the tray in the preheated oven at 170 degrees Celsius.

Leave the Parisians in the oven until they start to brown.

The Parisians with chocolate can be served hot, they are so fluffy.

From the above ingredients I obtained 10 chubby Parisians.

You can replace chocolate with jam, jam, apples or walnuts. In all these variants Parisians with chocolate they are delicious without a doubt.

I invite you to try this recipe, it's worth it! I recommend you try the islere recipe, they are delicious and easy to make. Butter in combination with chocolate cream gives them a very special flavor.

The recipe and the pictures belong to him Oana Branescu, blog contributor Good appetite, recipes with Gina Bradea.

Meat quince food

You can use any type of meat you like to prepare this dish. Here are the steps to prepare a tasty quince dish with meat.


  • 500 g of meat (veal, pork or poultry - chicken, duck, goose)
  • 2-3 drops
  • 150 g butter, at least 80%
  • 1 tablespoon oil
  • 1 tablespoon flour
  • salt and pepper
  • a tip of cinnamon knife
  • 100 ml of sweet wine liqueurs
  • 20 ml apple brandy or a congnac, good brandy
  • 50 g of white or brown sugar
  • the juice of half a lemon

Method of preparation

Clean the down quinces well, clean them of seeds and cut them into slices, then add them to the water with lemon juice to avoid oxidation.

The meat can be: veal leg or breast, skimmed pork leg (goulash meat), whole or boned chicken legs but with skin (breast should be avoided). The most suitable would be goose or duck meat.

Cut the meat into cubes of approx. 3 cm and sprinkle with flour. Seasoning the meat will do later. Heat a deep frying pan in which melt 100 g of butter with a tablespoon of olives and add the meat, Roasting will take about 8-10 minutes.

Remove the pieces of meat and add another 50 g of butter over which add the quince slices. Brown well on both sides, then add 100 ml of sweet liqueur wine. Wait for the alcohol to evaporate and weigh the brown sugar. All the while, it is important to be supervised to avoid burning. Keep on the fire for about 5-7 minutes, add salt and pepper to taste, then remove from the stove.

In the same pan, add the browned pieces of meat again, season with salt and pepper and sprinkle with a little strength, giving maximum because it could ignite. Then add 2 cups of water, cinnamon and cook for about 50 minutes, depending on the meat. It can also be filled, from time to time, with water, and mixed so as not to get caught.

The calf and the pig need about an hour, while the chicken will be much faster. It is best to test the meat.

Preheat the oven to 180 C, put the meat, along with the sauce in the pan, in a pan, and place the quince slices on top. Before being put in the oven, add another 150 ml of water. Bake for 30 minutes without a lid.

Parisians with chocolate

You can see below how good it looks, they are a delight!

Ingredients for the Parisian chocolate recipe

  • -500g-550g flour
  • -7g dry yeast
  • -a pinch of salt
  • -50g butter
  • -70g old
  • -1ou
  • -260ml milk
  • - vanilla essence or paste
  • Filling
  • -nutella
  • For anointed
  • -1ou
  • -2 tablespoons milk

Quinces with quince jam

Quinces with quince jam are part of my childhood and every time I think about them, I remember the days spent at home with my mother. Many of you probably know what it was like in the old days, when there weren't that many sweets in stores, and confectioneries had a limited number of cakes.

When I went to visit an aunt, or an older acquaintance, the first thing I would put on my table was a small plate of jam and a glass of water. Adults received coffee, in the happiest case, or maybe just nechezol. It depends on how he was in the house, because it is known that coffee was very rare at that time! It also happens that there is an aunt who put a cake with jam or croissants on the table. The croissants were very strong. And he made it and ate it! :). They were usually filled with shit, but there were also happy occasions when they were filled with thick plum magic. In very rare cases they were also filled with quince jam. That thick jam, not the jam! Jam with whole pieces of quince.

This year, my father's quince made a lot of quince. I also received a large part of them, but I did not dare to make either jam or jam, because my mother makes the best jam and the best quince skin! So I let the master do it again this year! I limited myself to this quince cheesecake that you can find on the blog. And from the wonderful quince jam made by my mother I kept eating bread, but one day, when I started making croissants and I didn't have enough plum jam, I turned to the jam made by my mother. God, how did these croissants come out!

On the blog you can also find a recipe for fluffy cakes with shit and cakes with nuts. The recipe for quinces with quince jam is the classic one, only I used butter, not lard. These croissants are great during the holidays, you can make them in advance because they last a long time in hermetically sealed metal boxes. You can make a larger quantity and enjoy them or you can give them as a Christmas gift, let's say. Also on the blog, you can find some Christmas ideas, such as homemade chocolate, candied orange peel, spicy hazelnut mix, or pumpkin jam with oranges.

  • Ingredient:
  • 550 g flour
  • 250 g cold butter
  • 2 egg yolks
  • 200 g sour cream 30% fat
  • 1 pinch of salt
  • vanilla sugar
  • 5 g fresh yeast
  • 1 teaspoon sugar
  • 400 g of quince jam
  • powdered sugar

To start, in a bowl, mix the yeast with the teaspoon of sugar and mix well until the yeast liquefies. Set it aside. In a large bowl, add the flour together with the cold butter cut into pieces. Quickly mix the flour and butter with your hands until you get a sandy composition. Add the egg yolks, salt, sour cream, vanilla sugar and liquid yeast.

Mix everything well until you get a homogeneous, fine and elastic dough. Wrap the dough in cling film and refrigerate for 2 hours or overnight. Make sure the quince jam is firmer and not too liquid. If you still find this quince jam more liquid, you can put it in a sieve and let it drain for 1 hour.

Preheat the oven to 180 degrees Celsius. Remove the dough from the fridge, divide the dough into 5 equal parts. Spread the first part of the dough with the help of a rolling pin in a disc with a diameter of 25 cm. Using a rolling pin or a knife, cut the dough disk into 8 equal triangles. At the base of each triangle put a small teaspoon of quince jam. Tightly roll the triangles from the base to the top. Place them on a tray covered with baking paper, leaving little space between them. Repeat the operation with the rest of the dough.

Bake the croissants for 15-20 minutes or until they start to turn slightly brown. While they are hot, powder them with sugar. Let them cool and resist the temptation to eat them so hot! Serve them with a cup of tea.

2 tablespoons extra virgin olive oil
5 finely chopped onions, 3 cloves garlic, chopped
2 quinces peeled and cut into large cubes
2 kg of beef, cut into pieces
Careful! For extra flavor, the pieces of meat and quince must have a close size
1 cup tomato paste
2-3 bay leaves
1 tablespoon ienibahar
1 glass of dry red wine

Saute the garlic and onion and for 5 minutes, until soft, in hot oil. Take them out of the pan and set them aside. Saute the quince pieces for 5 minutes, until soft. Take them out and set them aside. Keep them in mineral water, so that they do not get brown eyes. Fry in the pan and beef for 10 minutes, until brown on all sides. Mix all spices with tomato paste and wine. Put everything in a deep pan: onion, beef, quinces and pour over the spice mixture. Add enough water to cover the meat and quinces. Put the tray in the oven for 60-70 minutes, at a temperature of 220 degrees Celsius, checking once every 20 minutes the consistency of the sauce. If it is still needed, ie the steak has not penetrated, you can add a mixture of water with wine and tomato sauce. Good appetite!

Quince jam with nuts and lemon, an autumn delicacy

Quinces, fruits specific to this season can easily turn into a delicious jam, and if you add nuts and lemons you will get a delicious dessert, which no one will be able to resist. In addition, it is a healthy alternative to commercial products, most of which are rich in harmful substances and you do not have to worry about your figure either.


  • 1.2 kilograms of quince weighed after removing the seedbed
  • 600 grams of sugar
  • 150 milliliters of water
  • 200 grams of walnut kernels
  • a lemon

Video: Quince Jam. Marmelada (October 2021).