Parisian cream (Creme De Parisienne)

... for which the diet, the gym, the purchase of sexy lingerie, 10cm stilettos and tastes. * JOKINGLY * I haven't tried it myself - I'm waiting for the morning

HEROINE!

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 came, as I understand that for some reason everyone starts to bake at night. ;) Having waited for the "cherished" 21-00, some restless motor turned on for me

Yes, the rolls are definitely night, BUT they are japanese!
Affected by the influence of the Japanese time, apparently. It's night with us, it's early morning for them, so at this time we are drawn to Japanese buns - miracles! ..

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.

Wow, another quick way, thanks, Anyuta. Took into service

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.

I cook the same cream in the microwave, it's very convenient.

Thanks for the recipe from me and the many staff members who have appreciated these rolls! Made, as it should be according to the recipe, 8 pieces. I brought five to work. The first couple of lucky ones were grabbed a whole bun, and the rest were already cut into small pieces so that everyone could try it. Then - "The recipe in the studio!" and a lot of photocopies. Furor! And my kids ate two rolls for two days ... That's how they constantly stick to me in flight and catch up with me. And they say that it is delicious .... Well, and a photographic reader.

[March]

March, beautiful Parisian girls! To your health!
Even from the photo you can see that they turned out very soft.

Thank you very much for such wonderful rolls-cakes! I barely waited until they were at least a little cold to try it! Delicious! No problem with the dough, great dough! Well, the cream leaked out a bit, so I already ate it so that no one would see it. If they live until the evening when the fotik arrives, I will try to put a report.

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Thank you! Just fabulous taste !!!

[taniakrug]

taniakrug , Freesia , good health, girls!

Freesia , very beautiful Parisian girls! The color of the cream is incomparable! These are homemade eggs, probably ...

[Qween]

Qween , here I brought yummy! I did it again ... In a week I will do it again - my beloved will come from a long trip, and these are his flying cakes

photo from the phone, but I'd rather show it than paint what wonderful

Girls tell me how you can replace milk powder? We have it very expensive 7.10 euros per 1 kg, there is no less, it is a pity to buy

[Chica]

Chica, only infant formula comes to my mind.

[NataliaK]

NataliaK , to your health! Your Parisians have such beautiful cuts. I have such a wavy wheel uncomfortable, does not want to beautifully cut soft dough.

Chica, wow! Well, the price of milk powder. If you make this dough, then either do without milk powder at all, or replace the water with water with boiled milk 1: 1, or a spoonful of sour cream + milk. This is what I advise you, based on your preferences.

PS: While I was writing, I received the answer. Well, let it be mine already.

I didn’t do it with infant formula, but I think that if powdered milk is so expensive, then the mixture, you see, will not cost too much either.

Thank you for the answer, right now I'm going to do something wise. I don’t know why milk is so expensive, ordinary milk in a box costs 0.50 cents per liter of 3.5 fat content.

Did it! Only they did not have time to cool down as they were gone (the next time I will do more. Very tasty, everyone liked it!

[Chica]

Chica, I'm glad you liked it . To your health!

[Girls]

I too could not resist and baked them today. Very tasty, soft, tender. She could not resist and ate almost three of them from lunch to evening. The last one already at 22.00 And this despite the fact that after six I do not eat, and after 12.00 without sweets and starchy foods. Extra pounds gloat
BUT! I have an eternal problem with rolls and "roll-like" products: the dough breaks at the base of the piece during baking and the filling flows out. Pancake, and here is the same bullshit the story turned out. Well, these stripes also rose almost like horns during the proofing and baking. In short, the needlewoman
Girls, teach not to break the dough in rolls and these buns. She let it stand for 45 minutes. I smeared it with an egg. I poured flour into the dough, but it was still soft. I baked at 180 * C for 25 minutes. After 15 they were still white.

[Pogremushka]

Pogremushka, if the proofing is done full, maximum, then rolls, challah, etc. behave obediently. In principle, for a long time, I have been arranging almost all yeast baked goods in this way, I like it more. That is, I distribute the products as much as possible, and in the oven they will no longer grow (or they will grow up altogether).
Each recipe author gives recommendations on the time and temperature of proofing and baking. But, in fact, these are general recommendations, since everyone cannot have the same cooking conditions. Yes, and a matter of taste.

Probably, I had to prove it even longer, because although they grew well, they did not grow slightly in the oven either. Thank you.

I sit laughing ... Finding a more crooked pastry chef than me is simply very difficult. And with all this, we are still trying to make our own additions to the recipe! In short, the cream did not work for me. I mean, it turned out, but liquid (I brewed it not with flour, but with starch, added 1 tbsp. L. Cointreau). Attempts to wrap this floating mass in dough ended in swearing and garbage. The cream was overbrewed. Again starch and again with Cointreau and zest. It turned out thick, wonderful and delicious, yes. I wound buns (the recipe for the dough is one to one of my pies with cabbage, divided by 4, only water instead of milk and I'll say right away that there is a little extra water, so I had to add flour, but these are trifles: you can't take me with your bare hands in unlike cream).

In general, I made them, despite the fact that everything went at random. It is very tasty and wonderful! My husband said that everything is great! Thank you so much, the recipe is solid in its simplicity and deliciousness. I am very pleased, although 6 rolls came out instead of 8 (2 went to the trash bin because of my slanting cream handles) ...

I will do it again without fail. Now I know what the cream should be, I will normally withstand the technology. And ... I'll get drunk from the belly. I got only one, because there were so few of them, and even with my gluttonous men, who came running and grabbed everything at the moment - it's generally good that I got it.

[Scarecrow]

Scarecrow , to your health!

Well, why are you slandering yourself ?! After all, it turned out delicious! Everything else is details. And those two had to not be thrown away, but rolled up like roses and still baked. The liquid cream could also be applied - first cool, and then boil it with flour or starch. Or you could add it to the butter dough.

dough recipe one to one of my cabbage pies, divided by 4, only water instead of milk

This is yeah! And I keep looking at your pies, and the plans were to try the dough. And then it turns out that I have already tried your pie dough, but I didn't know what it was.

[Qween]

Qween, I baked Parisian women again. This time, the proofing was done in the oven with the light on for 40-50 minutes and turned on the oven without removing the buns. The result is that they are all intact, not a single one is torn! I (apparently from greed) did not have enough cream again, as I did not stretch it. Next time I will do 50% more cream. And children still strive to "taste" half a cup.
I made a double portion of Parisian women, here they are still warm, but almost half of them are gone



Qween, thanks again for such deliciousness

[Pogremushka]

Pogremushka, that's great! To your health!

[Qween!]

Qween!

For a long time I looked closely at your "Parisians" and decided - it's time to act!

I immediately thought that 8 pcs. it is not serious and did the right thing 1, 5 servings. I counted and baked as many as 16 buns. Very tasty, extraordinary airy dough, and the cream is above all praise.

In the end, this is what happened:

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Undoubtedly, now they will be frequent guests on our table, and thanks again to the author

I bring you my Parisian women with thanks from my husband! Well, it was necessary to please my fussy so much (either he has heartburn, then the dough is unsweetened, then something else is wrong), I generally keep quiet about the kids. I bake Parisian girls regularly - every other day. True, I do not 8, but 10 things. Here they are

Good afternoon, I'm new here
This is my first recipe from the site, which I decided to try .... it didn't work, tell me where are my mistakes? It felt like the dough didn't fit at all, it was terribly sticky and I had to add a very decent amount of flour.
The dough was made in a Panasonic 255 bread maker, in a mode where cooking is 2h20min. I myself sin on yeast, I did it on dry yeast, looked at the ratio and from this calculation added half a teaspoon of the SAF moment (the spoon is the one for the bread maker). Am I wrong about the proportions?
Now my "creativity" is proofing and I will bake, but I obviously messed up with the dough
Tell me more, please, do you add raw yeast to the bread maker without diluting it beforehand?
Thanks a lot in advance!!!

P.S. Well, my "creation" is ready, outwardly very similar to yours - correct, but inside the dough is separate, the filling with slurry is separate ...

Thanks to Qween for the recipe, I liked it very much and here's the result
We will also bake and try with other fillings.

Tell me more, please, do you add raw yeast to the bread maker without diluting it beforehand?

and I completely forgot that I needed raw yeast and did not dilute it with anything, but crumbled it on top of flour. I have moulinex, on the program there is a fresh dough for 1.20 minutes, the dough seemed to fit slightly. But as a result of 40 minutes of proofing and baking, the result did not disappoint

the dough didn't fit well

So I, too, after the bread maker had something strange, but at the proofing they rose well, became big ...

Thank you very much for the recipe.
Chic buns)))
Even the first time it turned out. the cream was a little thin, but for the first custard in my life, I think it's generally gorgeous.

Well, just an oil painting ... BEAUTIFUL

BlackHairedGirl, thank you) I was very worried, for some reason I was not sure what would happen. The husband has already taken 2 to take to work tomorrow)

[martula]

Girls, to your health!

martula, I do not breed raw yeast. If I bake on a timer, then I crush a bucket to the bottom, under flour. And if I'm going to mix right away, then I crush the yeast into liquid.

The quality of the dough depends on both flour and yeast. And the filling should not be slurry, you should get a pretty strong custard mass. Perhaps, all the same, the flour failed, since both the dough and cream failed. Try another manufacturer's flour.

Thanks for your opinion! One of these days I will try to bake it with a different filling. I bake on Sokolnicheskaya flour, then I'll try another manufacturer.

[Qween]

Qween , I bring you THANKS for the recipe !!! This is something! Even my fastidious daughter rated 5+! Everything turned out the first time, I baked it several times already, such buns are light, airy, melt in the mouth, all the relatives appreciated it! Thanks again, and I'm sorry for the photo, photo from the phone

[eugeshka]

eugeshka, to your health!
It's so nice when kids eat with pleasure.

Dear, can anyone tell me, 3.5g of yeast is how much is in spoons from HP? My scales are not so accurate, alas. Thank you!

[Toledo]

Toledo,
1 tsp from HP with a slide

[Antonovka,]

Antonovka,

from thanks!

[Qween,]

Qween, came with a treat - say thank you !!!
Wandered around looking for a custard cream and found your Crème de Parisienne. While reading, I licked along with everyone the computer screen to the song of Edith Piaf !!! I had to bake urgently and that's what I brought - thank you so much!



Imagine yourself at a street cafe on the outskirts of Paris with a cup of morning coffee ... and crème de Parisienne rolls ...
Bon apetis!

[brand new]

brand new, the Parisian girls were great! To your health!

I want to say a BIG THANKS to Qween for promoting these lovely buns to the masses. The dough turned out to be watery, I had to add a little flour, otherwise, only pancakes would have turned out. The cream was distributed a little unevenly, from the latter I tried to climb out. Verdict: I will bake more than once, I ate one bun hot, and hid the rest from myself, otherwise I really want to try a cold one.

recently made friends with a bread maker,
I've been reading about your cakes for a week now, I've spattered the entire monitor with saliva
Everything ...... I decided to bake on the weekend
I wonder what to reckon with, since we are on YOU with the test

tell me, how much is 130 g of water, ml.

130

130

Thank you. I'll post a photo

My photos of the cutting did not open, only ready-made buns. Not making cuts on the top layer?

[simfira]

simfira, see pictures

Oh thank you

Uraaa turned out. Sooooo delicious!
I really had to add a little flour to the dough


I made the cream in the microwave, everything worked out great