Parisian cream (Creme De Parisienne)

And I baked, could not resist !!! What a yummy THANKS FOR THE RECIPE.

[Qween]

Oh yeah ... yummy unreal !!! Qween, 1,000 thanks !!! The pies are extraordinarily tender !!! My husband, restrained in emotions, was delighted! The pies are amazing! But there is a drawback: LITTLE !!!

[Qween]

yeah, very tender and tasty, just like cakes !! Qween, many thanks !!!



only I took a weak flour on custard, and it didn't really brew with me ... the liquid time turned out, so I turned one bun into a figure eight for a sample, but it’s so bad, it fits less cream. all magically delicious, thank you, Anya !!

Lud, what cool pies you have turned out to be so ruddy, so straight ... and I have ... everything .. complex now .. delicious, but pale

[Qween]

yeah, very tender and tasty, just like cakes !! Qween, many thanks !!!
only I took a weak flour on custard, and it didn't really brew with me ... the liquid time turned out, so I turned one bun into a figure eight for a sample, but it's so bad, it fits less cream. all magically delicious, thank you, Anechka !!

Lyudok, you just put in little flour. I also add a fifth of the good starch to the custard.

that, Lenok, I tell you - I took another flour for the cream, not the one from which I bake - for baking I have sooo good, dry, a lot of water can be taken to me from the flour mill, they bring it, right from under the millstones, for sale this does not come, but somehow my flour ran out, and I bought it in the store, some kind, uzhoss - the color is gray, does not absorb water at all, and here in the recipe for cream - confectionery flour. Well, I think, just my useless one will do ... but you see - it didn’t come in handy! as in that joke

[Gopher]

Gopher, do not Cry! firstly, yours are very beautiful, and closer to the original Qween- otherwise, but my some very fried turned out and secondly, yours are unique - they are with gopher paws !!!

[Blackhairedgirl]

Blackhairedgirl, Story , Lisss's , girls, to your health!
I am glad that there are no disappointed in taste.

Suslechka, do not worry so much about the fact that ours are not very ruddy, the main thing is that they are not dry.

I also bring great thanks to Anechka. Whatever I look at the photo in the subject, the buns are better than others. What am I, a redhead? Don't I want such a delicious treat? Want! So I dropped everything, kneaded, brewed, baked. Here's what happened Of course, it is far from the author's exhibition sample. But it is tasty, I think, no less. Sooo delicious. There are, of course, kosyachki. The cream is rather weak and the dough is very soft. But this torture, I suspect, is to blame. Floats. Nevertheless, I already ate two, and 6 pieces just for my husband, hungry after work, for afternoon tea. Eh, do not sleep, I feel tomorrow morning. As if the spouse will demand more to do for breakfast

Thank you for the buns I baked it simply and deliciously. Made in two portions. The truth is not sprinkled with sesame.

[Pinky]

Pinky, Lyudochka, to your health!
Very beautiful, ruddy buns, do not be poor!

What kind of flour did you bake on?
I have now raked flour in the ECO Market at 3.08 each, but I have not tried it yet. The sellers said that the flour is good, from Nikolaev.

Thank you for the buns I baked it simply and deliciously.

Tanya, to your health! Wow, what! And it is not necessary to sprinkle sesame seeds, they are already delicious.

I take flour from Aris. We take it immediately in a bag, 20 kg each. Flour sun. Apparently, the last batch was not very successful, because when baking bread and loaves, every time you kneaded, you had to add flour to a normal kolobok, otherwise the dough was sticking at the rate. In general, I take both VS and 1st grade. 1st for bread in KhP.
We are all going to take the grain and give it to the mill.
Oh, I'm afraid they won't wait for my husband's buns! I slammed one more and two stole my sister-in-law (and she doesn't eat fresh baked goods at all, stomach problems. And here she tasted it)

Lyudochka, I suggest you cover your tracks, finish your bun and say you didn't bake anything for your afternoon tea.

I have not taken Aris for a long time, they now have the most expensive flour (of the usual), and the quality is sometimes annoying.

PS: I've already sort of decided on the yeast. Now I'll roll you a few words.

And what, whose flour do you take? I always took Arisovskaya just because there was the best quality

She baked Parisian women from flour, which was sold at ATB for a stock, in white packs. Kind of like those goods that are only for ATB buyers. I love everything for the action. Now it's over and I will use ECOMarket. I bought 5 kg.

Once I was very bothering with what flour to bake from, I was looking for something, and then I realized that it was somehow the same from which oven. I'm talking about ordinary flour, because flour like Makfa is the rarest case in our stores, and I don't bet on it. And then you will take care of it, you will get used to it, and then you will not see it on sale for years. Why get upset.

Yes, Makfa is good. I baked on it. But you're right, you get used to it, and then you look for something that has long since disappeared from sale. I only need 5 kg of flour for a week. I also spoil my son with bread and pastries. So I bake in double the size. As she separated the children, the expense increased. The daughter-in-law respects baking very much, but she does not bake it herself, and my son has a sweet tooth in life. Just come on.
And where do we have ATB stores? As it did not come across to me. I probably live in another area.

[Qween]

Here are my buns Qween - Thank you very much for such delicious buns. Only I took the lemon cream from Chuchelka, during its preparation I intervened 1 hour. l without the top of the starch dissolved in water and we got awesomely delicious pies

We will still work on the appearance

Anya, thank you very much! It was delicious. I baked one portion at night. so there is nothing to photograph. I mixed half a chocolate into the filling. This is a delight!

And I just got the catalog trousers - my butt is clearly not up to American sizes. I will bake a Parisian girl, grow up under my pants

IRRR, I can't fuss, I can lose weight
so I'm leisurely ... with feeling, with sense, with arrangement

The oven will have to be done anyway. the cakes are too good

I also made these buns. I forgot to take a picture right away, and when I remembered it was already too late Everything is very simple, even for me. With products made from yeast dough (except for bread), I rarely succeed in friendship. But not at this time
Thank you very much for the recipe! Very tender buns, kremmmmmm Mom said: I would have more lemon, my husband asked: is it possible with chocolate filling? And yet they did not know that it was these options that were offered as alternatives!
I will bake some more

Today, I baked these buns, but, even, I probably did not quite succeed ... the dough was thin, it was difficult to form buns, and the cream turned out to be thin ... Later I will post the pictures.

girls who have a thin dough - measure, but do not pour all the water at once, but leave 50 ml in a jar, and as it kneads, add a little, or maybe you will not need to add .. everyone has different moisture capacity, here nothing can be done .. I am so sorry who didn’t work out - the buns are magical .. they are very tender, like all Japanese pastries, the most airy

I also baked these "Parisians" Baked for the night, the aroma is amazing, in appearance - beauty Smeared with milk, sprinkled half with almond petals, half with heat-resistant sugar. In the morning I ate one - delicious! Only I somehow did not quite like the dough, I need to choose another one. By the way, those who have little flour, but I have little water, had to add it. THANKS FOR THE RECIPE !!!! The molding method will definitely take root in me, I will also continue to experiment with fillings, but I really liked it with the cream

[Qween]

Qween, thanks for the recipe! Here are my "Parisians".The dough is wonderful, soft, pleasant to the touch, but still, when kneading, I had to add a little flour - 20-30 gr. Made one serving. I have one problem: some of the buns leaked a little cream. Maybe due to the fact that I pressed the edges tightly when I closed the cream (the procedure was very similar to sculpting dumplings). Or a little liquid cream turned out? This is the first time I am preparing such a cream and I still don’t know what consistency it should have. In ready-made "Parisians" the cream is like a cream (well, what is left of the cream), very tasty, thick. What can you advise?

girls who have a thin dough - measure, but do not pour all the water at once, but leave 50 ml in a jar, and as it kneads, add a little, or maybe you will not need to add .. everyone has different moisture capacity, here nothing can be done .. I am so sorry who didn’t work out - the buns are magical .. they are very tender, like all Japanese pastries, the most airy

but I had to, on the contrary, add water to the very dry dough

[Lёka,]

Lёka, I also added 25 grams of flour (3 tbsp. L.).

As for the molding, I already wrote on page 4 of this topic, so I'll just copy it.

... You probably rolled out the cakes in length less than necessary. On the Japanese site, the size is 10x14 cm. When you roll buns, there should be dough under the cuts, not cream.

On the same site, I found chocolate Parisians. There is a slightly different way of molding. I think it is more convenient, next time I will try.

We roll out the cake, only in our case it is 10x14 cm in size, put the filling:


Then we shape, as shown in the figures:


In the photo "C", lightly smear the bottom of the cake with water with a brush.
Bun after proofing. The dough is clearly visible under the cuts, not the cream:

With this method of shaping, the cream will not flow out.

Now about the cream. I made it, as recommended in the Japanese recipe, in the microwave.

Microwave custard.

1. Sift flour into a microwave-safe bowl. Add sugar and stir well.
2. In another cup, heat the milk to a near boil, but do not boil it. Add hot milk to flour mixture, stirring all the time.
3. Microwave for 1.5 minutes; power 600 W. Remove from microwave and stir mixture. Put it back in the microwave for 1.5 minutes.
4. Remove from microwave, add egg yolks and stir well.
5. Microwave the mixture for 1 minute.
6. Remove, add butter and vanillin and mix well.

The cream turns out like thick semolina porridge. You do not need to whip it. This liquefies the cream. I used bakery flour for the cream. I really liked this cooking method for its speed.

The consistency of the cream is clearly visible in the recipe at Qween on page 1 (I just enlarged the photo a little):



Qween, sorry that I got in with advice again. I just really want everyone to have such wonderful buns.

[Ela_ru]

Ela_ru, thanks for the comments! I, in principle, did as shown in the figure (and to be honest, I read all 7 pages). I rolled it into a layer 10x15, no less !!!, and made cuts only when I closed the cream (pinched it). So the cream could not get into the incisions. Perhaps I rolled out the dough thinly? But, I will definitely not stop anything on this. I really liked the principle of molding. This is probably how you can make buns with a sweet filling.
I came across this Japanese site a long time ago, very interesting types of moldings, but my hands did not get to cook something (and the experience is not enough), but here Qween The smart girl posted a tried and tested recipe.

I, here, too, I see that the cream is not liquid, but, I got a liquid one, it was hard to sculpt with it ...

Qween, and you can replace fresh yeast with dry (3.5 grams if you take 1 to 3?) I really want to meet guests with such beauty on Sunday!

while there is no Qween - I will say there dry instant yeast in the original recipe - 3.5g so feel free to change it!

I bake it dry, just molded this time a cream made coffee from that original site - mmmmm ...

Lisss's, thank you so much, otherwise I'm not very friendly with fresh ones.I was just thinking about coffee cream, where to get a recipe! So thanks a lot! I will bake on Sunday

[Vladislav,]

Vladislav, there he is, why look for him?

Coffee cream

55-60g sugar
20g milk powder
15g cornstarch
1 egg
1h l. rum
1 / 4h l. vanilla essence

150ml milk
10g butter
8-10g instant coffee powder

whisk everything up to and including vanilla into a homogeneous mass.
Heat milk with butter and coffee powder until hot.
pour half of the hot milk into the egg mixture, stirring with a whisk until smooth.
pour the egg mixture into the rest of the milk, stir thoroughly, brew on the stove, stirring with a whisk, until it thickens.

it turned out to be a thick paste, deliciously oochen! cover the surface with foil and wait until it cools. do not eat with your finger !!

I cooked, changed:

- added oil for another 30g
- I reduced the amount of coffee to 7g, it feels very good
- I added another 50 g of chocolate to the hot ready-made cream - I love coffee and chocolate
- poured vanilla and rum into the cooled cream so as not to evaporate

this is what it is (I cut it hot, the cutter crumpled a little, sorry)

Tyts-tyts-you-dyts! I'm in the process! The dough came out just superfood. With such lovely bubbles, squeaky. It turned out to be made with more than one movement of the hand, I confess. But, on the whole, it turned out nicely. Break up. I would like to say a few words about the cream. There is so much everything in it in moderation, such a wonderful consistency - neither add nor subtract! In general, to be continued!

🔗

Lisss's, hurray !!!! Thank you! There will be coffee shops now !!!! Lapota-aaaaaa

I wanted to please my eaters with buns, put the dough on pressed yeast, but they didn’t work properly, or rather, they almost didn’t work at all ... The dough after kneading had stood for 1.5 hours ... I don’t even know whether to let it stand still or pour dry yeast there and knead again ..
I feel I will be left without buns today!

[Sanadorik,]

I wanted to please my eaters with buns, put the dough on pressed yeast,

Sanadorik, for the future, maybe you have already seen, we are now preoccupied with such yeast do you have them on sale

[IRR]

IRR, Thanks for the link!
And what to do with this (test), throw it away?

[IRR]

IRR, Thanks for the link!
And what to do with this (test), throw it away?

I would mix with dry ones. (just see the instructions for dry ones, some must be diluted with liquid and wait for the cap to wash up, while others just stupidly stir with flour)

BUT LISSS I would definitely have thrown out and on a new Lud,

[Sonadora]

Sonadora, after all, they stood for an hour and a half, some kind of acid was accumulating, I would have mixed everything in a new way .. but you cannot be equal to me, I am a well-known thrower of healthy products! Maybe which of the aksakals will advise what?

[LISSS]

BUT LISSS I would definitely have thrown out and on a new Lud,

No, not that interesting. First you need to carry out resuscitation actions, and then, if it does not help, throw it away with a clear conscience.
After 3.5 hours of proofing, the dough finally came to me (I did not add dry yeast)!
As a result, I ran around the kitchen like an electric broom, sculpted buns and cooked dinner (first, second and compote).


Qween, thanks for the recipe!
I liked the buns very much, I will definitely try to cook them with lemon or chocolate cream.

PS .... on a diet, I'm on a diet, on a diet ...

Lisss's,
You need to find the aksakal and ask the question in the right topic: what to do if the dough is practically not suitable, how much yeast to add (the whole norm or less)?

No, well, I, I don’t understand ... how, you get these "stripes", in the sense of technology, I understood (I did it 2 times already), but my dough is so soft, so tender that after proofing the stripes blur ... But, the buns turned out to be "great", even bite with your lips ...

[Girls]

Girlswho baked with lemon patisier from natapit, did you add the cream or do you need to add them only to the cream for the cake?

“This is just a mockery!” Said my waist. “Let's run to do it!” - said the hands. “This is a holiday!” The taste buds exclaimed.

[milvok]

“This is just a mockery!” Said my waist. “Let's run to do it!” - said the hands. “This is a holiday!” The taste buds exclaimed.

what about your mouth? why did the mouth remain silent? He was just busy

milvok, it turned out to be a parable ... or a fable ... or just a review

15g cornstarch

1h l. rum

And what ... should I run for rum now? Where can I find cornflour for you?
Will potato be suitable?

Tanya, do not make me laugh - in ATB, this starch .. heaps!

all the more, it's all the same to run for rum

but I had starch, so I splashed the brandy

Here, here, and, I'm talking about the same ... how does corn starch differ from potato starch?

No, well, this is just unbearable! : mad: Uh, I'm sitting in the oven again, these rolls! With lemon cream (I liked it the most, the one with a "bright" rich taste)