Cherry is a favorite berry of pastry chefs. Jellies and mousses are made from it, and cakes and pastries are decorated with it. And most importantly, they make delicious filling for pies, pies, rolls, muffins and other pastries from cherries. The only difficulty lies in the juiciness of this berry - delicious juice can flow out, ruining the whole impression of the dessert. To prevent this from happening, the berries should be properly prepared.
It is necessary
-
- Thick jam:
- 1 kg of ripe cherries;
- 1, 5 glasses of water;
- 3 cups of sugar;
- 1 tablespoon of gelatin powder.
- Puff filling:
- 1 package (250 g) pitted fresh frozen cherries;
- 1 tablespoon of starch;
- 10 teaspoons of sugar.
- Drunk cherry
- 1 cup canned cherries
- 4 tablespoons of brandy.
- Candied fruit
- 1 kg of fresh cherries;
- 3 cups of sugar.
Instructions
Step 1
For the preparation of fillings, you can use both fresh and frozen or canned cherries. The choice of this or that option depends on the recipe and the personal preferences of the hostess.
Step 2
Thick jam works well for baking. Rinse and sort through 1 kg of ripe cherries. Remove the seeds and simmer in 1.5 cups of water until tender. Add 3 cups of sugar and continue cooking for another 15 minutes. For greater thickening, you can add a tablespoon of powdered gelatin to the finished hot jam, stir well and leave until solidified.
This filling is suitable for open and closed yeast pies, biscuit rolls, fried pies and donuts.
Step 3
Try a different filling when you bake fruit puffs. Sprinkle the rolled puff pastry square with potato starch. Place a few frozen cherries on top (do not thaw first). Sprinkle with a teaspoon of sugar and add more starch on top. Roll up the puff and bake - the cherry will retain its juiciness.
Instead of potato starch, you can use corn starch, as well as semolina. The taste of these products is not felt in the finished product.
Step 4
For biscuit rolls, muffins, and cakes, you can make drunk cherries. Free a glass of canned cherries without syrup from the seeds, put in a deep plate and pour 4 tablespoons of cognac. Leave it on for 12 hours. The finished berry can be mixed with butter cream and biscuit crumbs and stuffed into a roll or cake, or added to the dough when baking muffins and muffins. Chocolate goes well with drunk cherries - the product can be glazed or cocoa powder added to the cream.
Step 5
Candied cherry fruits are suitable for filling shortcrust pastry baskets and decorating cakes. The process of their preparation is rather laborious, but the result is impressive. Wash, dry and free from 1 kg of fresh cherries. Pour boiling water over the berries for five minutes. Take out and dry. Pour the water from the berries into a saucepan, add 1, 5 cups of sugar, stirring with a wooden spoon, bring to a boil and the sugar is completely dissolved. Pour the hot syrup over the cherries and leave warm for a day.
Remove the berries and place on a baking sheet. Pour the syrup in which they were infused again into a saucepan, add 100 g of sugar and boil, stirring with a spoon. Pour in the berries and leave for another 24 hours. Remove the cherries and pat dry on a baking sheet. Repeat the entire process three times. Then dry the finished candied fruit for several days. They can be used for filling immediately after preparation or stored in cardboard boxes lined with paper.
