Vitalinka
IRR, well, tell me, why are they all talking about rolls. And this after all the rolls had already cracked, and some had time to bake and grind in the second round!
Sonadora
Vitalinka, some already managed to bake in the third round, and in duplicate. We haven't had time to skimp yet.
Parisian cream (Creme De Parisienne) Parisian cream (Creme De Parisienne)

I made lemon cream in the microwave. Lisss's, Thank you!
Vitalinka
Sonadora, well, everything! Well, why tease such beauty? You can also choke on saliva. I'll steal a couple from you, I'll go get some coffee.
Sonadora
Vitalinochka, help yourself! Still lukewarm!

Something cream I got a little thick today, but the taste is not reflected.
Lisss's
girls, I just blushed all over here - they thank me for the cream in the microscope, but I didn't give it to mine - coffee in a ladle ...
Vitalinka
Lisss's, but IRR says - once thank you, then bow!
Sonadora
Lisss'sIt's always nice to thank a good person once again.

PS I'm going Author I will find the cream in the microscope and I will say thank you.
Lisss's
Well, tada I bow!
SchuMakher
Zhivchik
Wah, wah ... Manya, well, you're a baker too.

🔗
SchuMakher
I tried ...
IRR
Quote: Sonadora

Vitalinka, some already managed to bake in the third round, and in duplicate.

Quote: ShuMakher

In


Girls, 2 Mani - what are you? conspired? we have a mania of parishelets today?

Sonador! Well? and what is it called? when will we sculpt opa-opa? Here it will be more difficult ..., now I completely reject the pretense of curvature. Ish
NatalyaN
Quote: ShuMakher

I tried ...
Everything! Parisian cars or whatever you call them, they finally finished me off ... this week I won't be able to, but next week I SHOULD MAKE THEM!
himichka
I swear! Well, there is no time to bake, but hotzza! The whole Internet is in these buns, well, everyone is bullied
IRR
Quote: himichka

I swear! Well, there is no time to bake, but hotzza! The whole Internet is in these buns, well, everyone is bullied

Flax, today you boil a cream in a micron - this is 5 minutes of business, and tomorrow the dough. 2 sets is less than a weightlifter
SchuMakher
Yes, they finally can be made quickly. The most mysterious thing for mnu is how 8 healthy rolls come out of 250 flour!
NatalyaN
Quote: IRR

Flax, today you boil a cream in a micron - this is 5 minutes of business, and tomorrow the dough. 2 sets is less than a weightlifter
Ira, although I'm not Lena, but I also swear, well, what can I do when I need to make 6 cakes in 2 days, and there are still things to do at home ... Why did all those around me manage to be born in one day?
himichka
IRR, you sho, you don’t know, I don’t have a microscope, but I have a loaf-eater husband, a physicist-electronics engineer in the past. He does not issue a pass to the kitchen for this device.
And padlyuchaya work takes all the time
Zhivchik
Quote: himichka

And padlyuchaya work takes all the time

Linen, have you ever seen this work DR CHEMICALS ?
IRR
Quote: himichka

IRR, you sho, you don’t know, I don’t have a microscope, but I have a loaf-eater husband, a physicist-electronics engineer in the past. He does not issue a pass to the kitchen for this device.

avenge all the chemists on him. Do not pour more C2H6O

Quote: NatalyaN

Ira, although I'm not Lena, but I also swear, well, what can I do when I need to make 6 cakes in 2 days, and there are still things to do at home ... Why did all those around me manage to be born in one day?

Natasha! you still have to try so hard !!! But you will shoot in 2 days and a year is free.Ato you can buy Kiev cakes ... someone is raving after them, and you have this GMNO at your side
NatalyaN
Quote: IRR
Natasha! you still have to try so hard !!! But you will shoot in 2 days and a year is free.Ato you can buy Kiev cakes ... someone is raving after them, and you have this GMNO at your side
so not all were born only in these 2 days, there are others
Sonadora
IRR, I have a complete oops ... ambush.

The last bun
Lies lonely on a plate ...
Shouldn't I go to finish eating,
To bake more ...

Vitalinka
Sonadora, it’s you all slandering yourself and your hands. We saw your creations, we know! So, come on! The eyes are scared, but the pens are sculpted! And if we’re here, we’ll help.
IRR
Quote: Sonadora


The last bun
Lies lonely on a plate ...
Shouldn't I go to finish eating,
To bake more ...

is it hoku?
Lisss's
no, not hoKKu .. it's different, but also beautiful, oooo ...
IRR
Quote: Lisss's

no, not hoKKu .. it's different, but also beautiful, oooo ...

we can, hitoat?
Lisss's
again "deuce"!
IRR
Quote: Lisss's

again "deuce"!

then, tanka (s)
Lisss's
okay, add one more line, and there will be a tank .. do not call your parents to school ??
IRR
Quote: Sonadora


The last bun
Lies lonely on a plate ...
Shouldn't I go to finish eating,
To bake more ...

her girlfriends, she is sad from boredom
something like that ... autumn ... inspired Parisian cream (Creme De Parisienne)
SchuMakher
Here is a roll,
The cream in her is gentle!
Autumn in Paris is already ...
IRR
option two, more optimistic, I would say ...

Quote: Sonadora

The last bun
Lies lonely on a plate ...
Shouldn't I go to finish eating,
To bake more ...

gobble up everything again, and choke on kefir in the morning

MASH, what is it? I have tanks
yes ... obviously on the forum widespread Japanese fanaticism
SchuMakher
Wu mnu hokku
IRR
B.T.I.
Finally, and I, and I, and I with buns!

Parisian cream (Creme De Parisienne)
Ukka
Tatyana Ivanovna, the buns are lovely !!!
And who was going to rest there?
Vitalinka
Tatyana Ivanovna, bravo! Buns are great!
B.T.I.
Girls, thank you for appreciating my humble work! : girl_red: Rest is postponed for now. But I lost a pound over the summer! With buns I have already added 600 grams! I just feel it with my spinal cord !!! : spiteful: An organism with appetite will never come to a consensus!
kisuri
Hello everybody! Can I also take part in this Celebration of Life ?!
Here are my cakes:Parisian cream (Creme De Parisienne)Parisian cream (Creme De Parisienne)
This is the third portion. I did it with different fillings, but most of all I went to the original custard, only rubbed lemon and orange zest there.
Miracle of miracles
thanks a lot Qween
Special thanks to ELa_ru for detailed explanations of how to do it. so that the cream does not come out
Continuing on the Japanese note (this is after three servings):

Crawl, crawl softly
A snail on the Fuji slope ...
Blackhairedgirl
🔗

what to do with proteins from custard ...

And today I made these Parisians with a chocolate patisier, and it flowed from almost all the buns, so I won't show the picture-oo-oo
IRR
Quote: BlackHairedGirl

and I got it from almost all the buns, so I won't show you the picture.

paa-a-do you think that we have not seen bulging loaves of cream
Blackhairedgirl
Yes, you have not seen the Rolls are all empty, you can look through the skylight like a tube! Next time it will be with slab chocolate ... It certainly won't flow ... I hope ...
SchuMakher
I, so that the cream does not flow out, when I put the unshorn part on it, I press it tightly along the edge with my fingers, it turns out a pocket Or does everyone do that?

Quote: BlackHairedGirl

The rolls are all empty, you can look at the light like a tube!

to the stars
IRR
Quote: BlackHairedGirl

Yes, you have not seen the Rolls are all empty, you can look through the skylight like a tube!

what are we? didn’t look into the rolls as into the shameful trumpet?
Kalmykova
Tanyukha, you think the cream has leaked out! But yesterday I baked enti rolls with almost my whole body. Suddenly, something important broke in the oven, which, after setting it on, does not extinguish the fire. That is, the handle must be kept depressed for a while, and then the oven burns. So I sat all the pastries on the chair next to me and held the handle depressed. This is extreme!
IRR
Quote: Kalmykova

This is extreme!

what can't you do to eat deliciously for a stable result
Blackhairedgirl
SchuMakher
I, so that the cream does not flow out, when I put the unshorn part on it, I press it tightly along the edge with my fingers, it turns out a pocket

I did exactly that, pinched it from all sides and from the sides too, but the dough was consumed

Kalmykova
My old oven Natusik liked to throw out these fortels, but where is the picture of heroically baked buns ???
NataliaK
Quote: BlackHairedGirl

what to do with proteins from custard ...
So I thought the day before yesterday to write that I got 3 yolks in a double portion of cream, and I also used 3 proteins in a double portion of the dough. The dough is super! I did not do it on whole eggs, but on squirrels I was very pleased with the result. And the question of where to use what has disappeared

The buns are delicious - respect to the author!
kisuri
Quote: BlackHairedGirl

🔗

what to do with proteins from custard ...

And today I made these Parisians with a chocolate patisier, and it flowed from almost all the buns, so I won't show the picture-oo-oo
Hello, Blackhairedgirl!
I do exactly like Masha (ShuMasha): I put the filling, slightly stepping back from the upper edge of this "tongue", then I throw in a free edge on top and pinch it well from all sides, it turns out exactly the "pocket". And only then I make incisions - a little further. It is necessary to ensure that the pinch falls on the dry dough, and not on the filling, just like in dumplings. Then it won't leak out for anything!
As for the proteins: don't put them anywhere, put them directly into the cream. All our lives we just put eggs in cream for Napoleon, and 5-6 eggs per liter of milk. I did just that, instead of two yolks I put two eggs, I didn't hesitate for a minute. and a great cream turned out. There, still grate the lemon zest - and that's it! : girl_claping: Diet and death
SchuMakher
Quote: BlackHairedGirl

🔗

what to do with proteins from custard ...

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