BlackHairedGirl
kisuri
I do exactly like Masha (ShuMasha)
I do that too. And I know about dumplings. But apparently the cream is watery. Because it was seething inside the buns, and the sides burst, where I covered up and even flowed from the sides here and there. I put 2 tbsp. l. cornstarch for 300 ml of milk, just like in the recipe. Need more starch, apparently.
SchuMakher
And I did it without starch, current with flour ... maybe that's why the cream is liquid?
BlackHairedGirl
SchuMakher Mang, cornstarch in the recipe, I'm like a pioneer, and put it. Kievsky, of course, a thing Only now Sunday is over ... we'll have to wait for the next weekend ...
Husky
Qween, I also came with a report! So you all teased me with your beauty that I could not resist !! I cooked a cream for the night. In the afternoon I put the dough and for dinner we had buns - pies.
I made a double portion of the dough (according to our appetites, even a double portion is not enough) and the cream made one chocolate coffee, the other just vanilla custard, as in the recipe.
I made a simple one in a micro-scale. And that he turned out to be thin. During baking, everything was absorbed into the dough and only holes remained instead.
Chocolate-coffee was brewed as usual on the stove. It turned out thick. Here he lingered in buns.
Here is the result of my labors.
https://Mcooker-enn.tomathouse.com/r-image/s50.r.1/i129/1110/63/5b25abf7ebc7.jpg Parisian cream (Creme De Parisienne)

Qween, Thank you so much!! I liked the cakes so much that I will definitely repeat them !!
NatalyaN
Oh, how beautiful, Lyudochka!
And I thought to do them tomorrow and pass it on to you and Tanyusha, and look, you coped with it yourself, and even like with the mesh!
Husky
Well, I do not know!! Maybe yours are even tastier? I ate mine with such an appetite that I almost bit off my tongue! I'm sitting now, it's hard to move my tongue !! But now others will get buns. Otherwise, one would be quiet.
Sonadora
I remembered that there is another wonderful recipe on the forum where you can attach proteins from custard: Protein baguette from Stеrn
IRR
Quote: Sonadora

I remembered that there is another wonderful recipe on the forum where you can attach proteins from custard: Protein baguette from Stеrn

Sanador, how cute you are here on avka, kazayka with normal handles Stay always like this (I don't remember your first one already)
Sonadora
IRR, and instead of kazyayki I have a cat everywhere (on ave)!
Zhivchik
Quote: Sonadora

IRR, and instead of kazyayki I have a cat everywhere (on ave)!

Sanador, and have not tried to update the page?
artisan
Who hasn't had dinner after 6 pm today?

Parisian cream (Creme De Parisienne)



I changed the flour and here's the result !!
And this is my bun, it shows you erotically uvula sausage, because it is not with cream
Parisian cream (Creme De Parisienne)
I just bastard from the way this dough squeaks under the rolling pin !!!! Anyut, thank you again!
Zhivchik
Wow ... even sausages.
Probably bitter?

And mine, too, is hot. True, the cream is ordinary - custard.

🔗
artisan
Tanned what!
Tan, do you know the anecdote when a mouse in a mousetrap (with a blade) puts its head on the blade and says "Where is my bacon ???"

So here's your avka, I sooo reminded him. And vaasche, I did not recognize you! Here.
Arka
Well, they started up again! Throw delicious buns from the screen! ..
Just know how many times you tried to grab a delicious fragrant bun flying at me, nothing happens
They spring from the monitor like a trampoline and fly back
Zhivchik
Quote: artisan

And vaasche, I did not recognize you! Here.

I don't recognize myself. I write a message, send it, and then I see on the avka it is not clear who ...
And then I remember that I’m all so new.
And it's all to blame ... who do you think? That's right, Gasha.

The only thing I can say is that my face will remain like this, only I will change my clothes. Oh ... but I don't have it ...

Quote: Arka

They spring from the monitor like a trampoline and fly back

Arka, Duc then other people's rolls fly off, and their houses remain.
artisan
Gasha? Our joy?

Arka , a net, for catching buns you need to buy
Arka
Quote: Zhivchik

Arka, Duc then other people's rolls fly off, and their houses remain.
Aha, how! Who are they at home ?! As I understood these rolls and at home do not linger, blinked - and there are no rolls ... Magic! ..
Sonia's mom
Girls, do you need to preheat the oven? I want to put the buns in the oven for proofing, it's cold here, and now I'm toiling, pulling them out to warm up the oven or not ?!
artisan
I put it on hot. Maybe you should turn on the oven and put the baking sheet on top? (this is if gas and old with new ones, probably this option does not work)
Sonia's mom
Thank you, Mistress! And then I was just worn out waiting for an answer. I have a new oven (my husband said that it was cheaper to buy a new wife), so I’ll take them out of harm's way, fire up the oven, and then put the rolls in again.
Vitalinka
I put the buns in the oven for proofing and then just add the temperature without removing the buns. While the oven is warming up, the buns fit a little more, and then the baking process begins.
Sonia's mom
Well... . And what to do now? In short, I understand that this is an "indestructible" recipe, no matter how you do it, it will still turn out deliciously. While the dough is kneading, I'll throw out the bones, and then I'll decide.
Lisss's
I put it in a warm oven for proofing, then take it out and heat it up, and put it on the baking already hot
Zhivchik
Quote: MAMA SONY

Girls, do you need to preheat the oven?

It is imperative to preheat the oven, as for any other baking.
The last time I preheated the oven to 180 degrees. and put the buns. I didn't like the result.
This time, I heated the oven to MAX temp., Put the buns and after 5 minutes. lowered the tempera. to the desired one.
The buns turned out much better.
Sonadora
Quote: Zhivchik

This time, I heated the oven to MAX temp., Put the buns and after 5 minutes. lowered the tempera. to the desired one.
+1
Zhivchik, and at what level? I always put it on the very top, and yesterday I baked Hokkaido bread from Axioma at the lowest level, the result pleased me. Now I think, can we all have to bake downstairs?
Zhivchik
Quote: Sonadora

Zhivchik, and at what level?

Sonadora, but I can't say this anymore, because everyone has different ovens.
I have a gas Hephaestus (11 years old). Everything burns up. So I try to raise everything higher, and even on a silicone mat.

Sonadora
Found another recipe for patisier cream from Celfh here
Zhivchik
Only there from sugar is not clear.
Sonadora
And we will now clarify.
Elya_lug
Well, finally, I also baked these wonderful buns. Yummy! For three weeks I aimed at them, but kept myself in control. I have a gas oven and the correspondence of the drawn divisions and degrees is unknown. So I waited for my thermometer from Lily and did it. I took into account all the recommendations of the topic and mixed at once a double rate. I liked the dough and the result with the cream very much. Especially the younger one (3 years old), who drank one and a half buns with milk before going to bed.
I forgot to buy sesame and decided to use poppy seeds.
Parisian cream (Creme De Parisienne)
BlackHairedGirl
Oh, how beautiful !!!
Arka
What "normal" people will bake buns at night? Answer: those who were provoked by other "normal" people ...
Night butterfly bun, well, who's to blame? ..
The buns are called with the spicy name "Sweet Parisian Nightlife" ...

Here they are
Parisian cream (Creme De Parisienne) Parisian cream (Creme De Parisienne)
Button
Hello everyone! Made buns, very tasty. They ended very quickly.
Parisian cream (Creme De Parisienne)
Qween
Girls, hello everyone!
I am very glad that the Parisian girls came to taste! You have such delicious photos

To your health!

I baked them yesterday too. I decided to make 12 smaller things out of one portion, otherwise it turns out very huge if you do 8.
Arka
Quote: Qween

very huge turns out if you do 8.
Huge ?!
Yes, they are tiny !!! You don’t notice how they end! .. I just opened my mouth - no buns ...
simfira
Girls, tell me how to thicken the cream (it turned out a little thin, I'm afraid it will creep up until I wrap it up), but it already contains oil. Can't make flour already?
simfira
Something I and here turned out to be a crooked handle.The dough is tight (a pretty bun), and the cream is thin. As a result, the rolls are not very fluffy and the cream dripped out. I will still try, grind, I ate everything anyway. Thank you for the recipe.
kisuri
Quote: simfira

Something I and here turned out to be a crooked handle. The dough is tight (a pretty bun), and the cream is thin. As a result, the rolls are not very fluffy and the cream dripped out. I will still try, grind, I ate everything anyway. Thank you for the recipe.
Hi, simfira!
The main thing is that they all ate, and most likely did not understand at all that something was wrong with them.
And to grind there: there is less flour in the dough (my bun was soft, it was even smeared a little at the beginning, but was going to the end), and more in the cream, and I also put not yolks in the cream, but just eggs, like in a regular cream for Napoleon, 2 pcs. Then he will not spread in life.
VeraV
And help a newbie, please! I really want these buns! How correctly (and is it possible) to mix them manually? The bread maker at the parents .... Well, I really want to !!!
Andreevna
Qween
Anyuta, is it okay if I tell you?
VeraV
It appears like this, point by point:
1. Take 50 ml of warm water (not hot!) From the total (130 ml) and dilute 10 g of yeast in it. There is literally a pinch of sugar to activate the yeast.
2. Pour all the flour into a bowl (- about 50g), make like a hole in the middle and pour the remaining water + all the products that remain there. Yeast, in the cup, is already squeaking and has risen with a cap. They go there too. If you put milk powder, then mix it immediately with flour.
3. Gently mix everything that you have in the hole and then gradually stir in flour from the sides. You start with a spoon and then move on to the handles. We need to knead well. Here you look at the consistency of the dough. If necessary, add flour. It's easier for me to immediately take this flour from the total amount of -50g (see item 2), like NZ. It is necessary, I poured it, it is not necessary, it remains.
4. Cover the bowl with a towel and let the dough rise about twice. You knead to release the air and let it rise again. It has doubled, you take it out and put it on the table, sprinkled with flour. You knead it lightly and make cakes out of it as Anya teaches. All. If I make a dough with a high content of baking, then I let it rise not two, but three times. That's all science
VeraV
Thank you very much!!! I ran to do it! If only it would work!
Andreevna
Quote: VeraV

I ran to do it! If only it would work!
With such a desire, everything will definitely work out. Good luck!
VeraV
Everything worked out! But ... I should have added a little more flour to the dough - they blurred a little, the appearance suffered, but the taste did not, did not suffer! The most delicate, lightest, very tasty !!! Highly!
Tomorrow then I will still bake - bring to a beautiful appearance!
Andreevna
VeraV
Appearance, little things. The main thing is that it is tasty and the experience with the yeast dough was not in vain, Clever woman made conclusions for herself, keep it up!
Quote: VeraV

Tomorrow then I will still bake - bring to a beautiful appearance!
We are waiting for photos.
VeraV
The recipe was read to my mom over the phone. She has already put the dough in her bread maker! So today is the day of these wonderful buns!
Thanks everyone!
Andreevna
Qween
I'm sitting here, teaching you understand how to make dough, but I myself did not make this charm ... not order. Did it. When it came time to put milk powder, it turned out to be no way, well, you can't run after it. Instead of water, I poured milk + water. I had to add a little flour. Above is powdered sugar, because the granddaughter does not like sesame and almonds. How delicious it is! It turned out 11 rather large buns. I made the cream in the microwave, as I taught ELa_ru... It turned out just a class, as from the picture, very dense and homogeneous.
Anechka, thank you very much for such deliciousness ..... oh, I'll crack again for the night. A special thank you from my granddaughter, she is sick now, but she said that after such rolls she will definitely recover! It’s a pity that it’s already dark, but nothing, the taste didn’t get any worse
Parisian cream (Creme De Parisienne)
Qween
Girls, eat to your health!
I am glad that you are telling each other without me how to do it better. Otherwise, well, I don't have time to write something sensible.

Andreevna , for my granddaughter a separate big On Health!

I always want to write about cream in the microwave. Yesterday I even typed in the text, but then I wound up, did not send it. And then she was already busy.
It is convenient to cook the cream at maximum power in the microwave for 3 minutes. First, mix everything except the butter (cold milk) and leave for 1.5 minutes. Then mix and for another 1.5 minutes. Now stir in the butter and the cream is ready.
Gaby
Qween, I also brought my Parisians, made 16 pieces. I am absolutely delighted, such wonderful, soft buns turned out.
Here are my Japanese Parisians:
Parisian cream (Creme De Parisienne)
Vitalinka
Gaby, you've got gorgeous Parisians!
toffee
Hello to all Parisian baker! In the afternoon I read all the pages in this topic, I realized that I WANT too! And then the hour X has come, as I understand it, for some reason everyone starts to bake at night. ;) After waiting for the "cherished" 21-00, some kind of restless motor turned on for me: I put the dough, start the laundry, my floor and shoes, my guinea pig's cage And now the buns are ready! : nyam: The youngest daughter liked it, the eldest said: "ok" But not: Wow! mom, so cool! Okay, the "most-most-most expensive person" will come for whom the diet, the gym, the purchase of sexy lingerie, 10cm hairpins and will taste. * JOKINGLY * I haven't tried it myself - I'm waiting for the morning

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