Are you wondering what else to bake for Christmas or for a family celebration? Try recipes for Parisian bars.
When you prepare them correctly, they will melt on your tongue and delight not only you, but also your loved ones.
We have prepared for you the most interesting types, after which you will just get dusty, and you will have to make a few extra doses.
Make your loved ones or friends happy and prepare these delicacies for them as a simple gift in a beautifully decorated box.
Classic Parisian bars
These delicious and very soft walnut bars with a crunchy coating are the perfect Christmas cookies. Their amazing aroma and taste will light up your taste buds and you won’t be able to stop at just one piece. Also take a look at the recipes for walnut cookies .
For the dough:
- 125 g ground almonds
- 125 g ground walnuts
- 250 g of powdered sugar
- 1 large egg
- 1 egg yolk (L-sized egg)
- 1 bag of vanilla sugar
- 50 g semi-coarse flour
For the frosting:
- 1 egg white (L-sized egg)
- 140 g of powdered sugar
- 1 bag of vanilla sugar
- Freshly grated zest from 1 chemically untreated lemon
- Place almonds, walnuts, powdered sugar, egg with yolk, vanilla sugar and semi-coarse flour in the bowl of a food processor and attach the paddle attachment.
- Mix on medium speed until all the ingredients are combined and a ball is formed.
- Take the finished dough out of the bowl and put it on the work surface, which we have already sprinkled with flour.
- Knead a few times to make the dough pretty elastic. Shape into a ball, wrap in cling film and put in the fridge for 2 to 2 and 1/2 hours.
- Preheat the oven to 150 degrees and prepare a tray lined with baking paper.
- Dust the work surface again with flour, put the dough that has been resting in the fridge on it, and roll it into a rectangle about 4 mm thick.
- We wash the robot container and return it to the stand. Put on the whisk attachment, add the egg whites to the bowl and whip until foamy.
- Sprinkle powdered and vanilla sugar, lemon zest and beat until small mounds form on the surface.
- Using a pizza wheel, cut the dough into strips about 2 to 3 cm wide and spread with the prepared lemon glaze.
- Using a spatula or knife, transfer the individual bars to a baking sheet and place in the preheated oven.
- Bake for about 15-20 minutes, then remove the tray from the oven and let it cool.
Tip: If you really love nuts, don’t hesitate to also try the recipes for nut cake .
Discover similar tips
Parisian Christmas cookies
Simple, light, and at the same time really tasty, these bars have an unforgettable orange scent.
- 1 cup semi-coarse flour
- 1/2 teaspoon of baking powder
- 1/4 teaspoon salt
- 3 tablespoons of powdered sugar
- Grated peel of 1 orange
- 1 tablespoon fresh softened unsalted butter
- 1 lightly beaten large egg
- 2 tablespoons brandy (or rum)
- 1 teaspoon of pure vanilla extract
- Vegetable oil for frying
- Sugar for sprinkling
- Mix flour, baking powder and salt in a bowl.
- Pour sugar and orange peel into another bowl and rub them together with your fingertips until the sugar is moist and fragrant with orange peel.
- Add the softened butter and mix it into the sugar using a spatula.
- Once the butter is incorporated into the sugar and orange zest, add the egg, brandy or rum, vanilla and mix until combined.
- Finally, add the dry ingredients and mix thoroughly to form a soft, sticky dough.
- Wrap the finished dough in cling film and refrigerate for 3 hours or overnight.
- Divide the dough in half and return one half to the refrigerator.
- Sprinkle the rolling pin with flour and turn the dough in it several times so that it does not stick. Then we roll it out, continuously sprinkling it with flour and turning it so that it rolls out into a paper-thick pancake.
- Using a cutter, a grooved ravioli wheel or a sharp knife, cut the dough into strips.
- If we use a cutter, roll out the remaining dough again and cut it into strips.
- Transfer the strips to a prepared tray lined with food foil and cover with another piece of foil.
- We let it cool for another 1 hour and then we prepare a tray on which we put several layers of paper kitchen towels.
- Heat the oil in a pot to 180 degrees, which we check with a kitchen thermometer.
- Insert individual sticks and fry on both sides until golden brown. Each side takes about 4-5 minutes. We fry a maximum of 4-5 pieces at a time, it is better.
- Using tongs or a slotted spoon, remove the finished sticks from the oil and place them on a tray. Let it drain for 1-2 minutes so that the paper towels soak up the excess oil.
- While still warm, roll in powdered sugar, but be careful not to break the stick.
Bars with Parisian cream
It should be noted that this is a slightly different cream than the one normally used. This is such a simpler alternative that you will bite into with gusto and you will definitely not stay at just one single piece.
For the dough:
- 1/2 cup fresh unsalted butter
- 1 cup of water
- 1/4 teaspoon salt
- 1 cup plain flour
- 4 large eggs (must be at room temperature)
For the Creme de Paris:
- 2 and 1/2 cups whole milk
- 1/2 cup granulated sugar
- 6 large egg yolks
- 1/3 cup cornstarch
- 2 teaspoons of pure vanilla extract
- 1 tablespoon of Dutch cocoa
For the chocolate frosting:
- 120 g finely chopped milk chocolate,
- 1/2 cup whipping cream (minimum 33%)
Preparation of sticks:
- Preheat the oven to 220 degrees and prepare two large baking trays lined with baking paper.
- Mix butter, water, salt in a pot, put it on the stove and bring it to a boil at a medium temperature. Stir the mixture until the butter melts and is incorporated into the water.
- Add the flour, reduce the heat and cook, stirring constantly, until the dough comes together in a ball, does not come off the sides of the pot and a thin film forms on the bottom of the pan. It takes about 1 minute.
- Stir thoroughly for another 2-3 minutes to evaporate all the liquid. Set aside and transfer to the bowl of a food processor with a paddle attachment.
- Let cool, stirring occasionally on low until the dough is just lukewarm.
- Gradually mix in one egg at a time and work thoroughly to make the dough pretty smooth.
- We prepare a pastry bag with a star tip, transfer the finished dough into it and spray strips of approx. 10 – 15 cm long on each baking sheet.
- Place in a preheated oven and bake for up to 12 minutes at 220 degrees, until the sticks puff up. Then reduce the temperature to 175 and bake until golden brown for 15-18 minutes. After baking, the stick should sound hollow when tapped.
- Remove from the oven and transfer to a kitchen rack, where we let them cool for 20 minutes.
Preparation of the cream:
- Heat the milk in a saucepan over medium heat until small bubbles appear on the surface.
- Meanwhile, in a medium heatproof bowl, beat the egg yolks and sugar until pale yellow. Add cornstarch, salt and mix well to combine.
- While whisking constantly, pour the hot milk into the yolk mixture in a thin stream until well combined. Return the mixture to the pot and wipe the bowl with a silicone spatula to the last drop.
- Cook on medium, whisking constantly, until it thickens to a thick custard-like consistency, about 3 and 1/2 minutes. It may look lumpy as the cream starts to thicken, but it will smooth out as you continue whipping.
- Transfer the cream to a large clean bowl, add the vanilla extract and whisk. Cover the bowl with food foil to prevent a shell from forming. Place in the fridge and let cool for at least 3 hours, ideally overnight.
Preparation of the topping and finishing:
- Finely chop the milk chocolate and place in a heatproof bowl.
- Heat the whipping cream in a small saucepan over medium heat until it begins to boil. Remove from the heat immediately.
- Pour the hot cream over the chopped chocolate and let it sit for 1 minute. Then we start mixing the cream so that all the chocolate melts and the mixture is smooth.
- Allow the chocolate coating to cool for approximately 15 to 20 minutes at room temperature, stirring occasionally.
- We make three smaller straight holes in each stick. Whip the cream and fill it in a pastry bag with a smooth tip. Fill each hole with cream until it starts to flow out.
- Finally, spread 1 tablespoon of chocolate frosting or carefully dip the bar into the frosting with the upper part. Put in the fridge for at least 1 hour so that the frosting hardens, then serve.
Tip: Try also the French sticks with cinnamon, which you can easily make from toasted bread. Although they are slightly different bars, believe me they taste absolutely perfect.
What you will need:
4 thick slices of white toasted bread, 2 eggs, 1/4 cup milk, pinch of salt, 1/3 cup powdered sugar, 1 heaping teaspoon ground cinnamon, 3 tablespoons butter, maple syrup.
How to do it:
Remove the skin from each slice and then cut each into 3 sticks of equal thickness. Mix the eggs, milk and a pinch of salt in a bowl large enough to dip the bread sticks. Mix cinnamon and sugar on a plate. Melt 2 tablespoons butter in a large skillet over medium-high heat.
Quickly coat the sticks in the egg mixture (they must not soak for a long time), let them drain over the bowl and put them in the pan. Bake until golden on all sides. While still warm, place on a plate with cinnamon sugar and cover.
You need to work quickly while the sticks are still hot from the pan, otherwise they will stick. Serve drizzled with maple syrup, or put the syrup in a small bowl and dip the sticks in it.