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Parisian cream (Creme De Parisienne)
And here is the photo, I couldn't upload it
Ternovka
Girls, I want to make such a treat today, how many pieces. eggs in this recipe, I can't buy scales.
Scarecrow
Quote: Ternovka

Girls, I want to make such a treat today, how many pieces. eggs in this recipe, I can't buy scales.

One egg of the selected category is about 60g. So take an egg, break it into a bowl, beat with a fork and pour half of it onto the dough. Add a tablespoon of water to the remaining half and coat the buns with this before placing in the oven. Waste-free production.
Ternovka
Thank you very much, Natasha! I make a double portion, I will give up one mean.
I_Zhanna
Thank you very much to the author for the recipe !!! I have baked these buns twice already. Once with the recipe, and once with strawberry jam. Oh, well, yummy turned out in both cases Parisian cream (Creme De Parisienne) In the photo, buns with cream, though thinly visible, rolled out and the cream came out when baking from the bottom on a leaf, I had to pick it up and put it on top of the buns. I became such a "bun" that "goodbye" figure. And after my homemade buns I can't even look at the store buns. And this is with strawberry jam Parisian cream (Creme De Parisienne)
Harita-n
Cooked with custard, delicious. By the way, it is surprising that yesterday's bun was tastier than hot. I will definitely try with other creams, I think there will be a bomb with lemon.
pitochka
Mom dear !!! what is it delicious !!!!! The tasting began even during the production))) - had the imprudence to leave the saucepan with cream unattended, so her husband "looked after" it Brewed another portion Then everything was very tasty, tender and unusually appetizing !!! The only negative is that this happiness ended very quickly ((((Therefore, the whole family demanded a continuation of the belly holiday, which, in fact, I will do tomorrow! Thank you very much for the recipe !!!)
mms
This is the third time I bake and delight loved ones: yahoo: Thank you so much for the recipe - it's great
chaki2005
Anya, I have no milk powder. There is only the usual. How can I change 8g of dry + 130 water into milk in the recipe?
Olesya425
Anh, the recipe is from last year, but this year I loaded the rolls. There are no photos of the molding. Can I ask them to return? I've already started the dough. Malova, however, for my family. I started it in the night, tomorrow morning I'll add two more portions, otherwise my carapets have only one sheet to look at.
Olesya425
Thank you, sorry to bother you. I didn't look at the whole topic at once, the girls have already worked out this issue. Still, I love our forum!
Qween
Girls, please excuse me for not answering. I don't get notifications at all. Now I accidentally saw it in the last replies.

I am glad that I like the recipe and everyone has such delicious buns. Eat to your health.

Quote: chaki2005

Anya, I have no milk powder. There is only the usual. How can I change 8g of dry + 130 water into milk in the recipe?

Tanyusha, you can replace it with water in half with milk, or just water or milk. You will get a slightly different dough, but it will also be delicious. In general, I prefer, if there is no milk powder, then pour just water, and not replace it with fresh milk.

Quote: Olesya425

There are no photos of the molding. Can I ask them to return?

Yeah, they're back on their own.
Olesya425
Now, it's not for nothing that people appear in our life! Anya, I am very grateful to you! You congratulated me on DR, I dived into your page and found so much taste! Thank you! And also, I don't know how you did it, but I really felt how to make these rolls so that they look like yours. Duck, after all, it turned out! The children are happy, the husband is happy (and what else is needed for a woman?). Look.
Parisian cream (Creme De Parisienne)
Parisian cream (Creme De Parisienne)
Parisian cream (Creme De Parisienne)

I started a triple portion. This is for our family. Just drink tea without a fight. There is still a little left, but it is exactly one hour.
Qween
Olesya, the buns turned out to be smooth, beautiful and delicious. To your health!

Almond petals look very decorative on Parisian women. I especially like the third photo!
Jefry
Wonderful dough !!!
And you can still play with the fillings.
Parisian cream (Creme De Parisienne)

Parisian cream (Creme De Parisienne)

Tasha87
Here I am with a photo report on buns
Made a double portion - 16 buns. True, she took milk and water in equal parts. The dough is wonderful, pleasant and tender. The biscuits are just a pool. Only it seems to me that cold they will be tastier ...

Parisian cream (Creme De Parisienne)

Parisian cream (Creme De Parisienne)
Tasha87
I want to add that the next dough is very soft and fluffy. An excellent base for all kinds of buns and pies !!!!
Thanks again for the recipe!
Sonadora
And here we indulge in buns!
Parisian cream (Creme De Parisienne)
I made a double portion of dough and cream at once (added lemon zest). Tasty! I miscalculated only a little with the amount of cream during molding, in the end I got 15 rolls with cream and three rolls with sausages (the child was doubly happy).

Anya, thank you very much for the recipe!
echeva
but what is going on in this world ?? delicacies, then what unearthly !!!!!!
IRR
Quote: echeva

but what is going on in this world ?? delicacies, then what unearthly !!!!!!
in-in ... we need to bake again, and immediately knead for 2 portions, and crème for 3
echeva
Quote: IRR

..... and cram at 3
that is, more cream is desirable for these buns? Will not flow out?
Qween
Quote: echeva

that is, more cream is desirable for these buns? Will not flow out?

No, Irusya was joking like that. Three servings of cream for two servings of dough is a lot. There is just enough cream according to the recipe, it turns out a lot in rolls.
echeva
Qween, thanks for the answer!
IRR
Quote: Qween

No, Irusya was joking like that. Three servings of cream for two servings of dough is a lot. There is just enough cream according to the recipe, it turns out a lot in rolls.

, An
yesterday I reread the topic
I came across several posts that my husband ate the cream already at the cooking stage, did not reach the rolls
echeva
here are my PARISIANS on sourdough ... girls who baked without yeast? how much proofing did you give? I am in HP-Dough, then rest on the table (with a mixture of flour) -40 minutes and after molding-45 minutes. Have not eaten yet, cool down
Parisian cream (Creme De Parisienne)
Qween
Quote: IRR

the cream was eaten by my husband already at the cooking stage, it did not reach the rolls

Aaaa, then it's clear, Ira! You, it turns out, prudently looking into the future gave advice. I did not take into account such an important point.
echeva, pretty Parisian girls turned out. I didn't bake them with sourdough.
milk
I baked a double portion, but it could have been a quadruple oven, they didn’t have time to cool down, so I won’t be able to taste cold, unusually tender buns. Many thanks to the author from our entire family.
dandelion
and how do you mold these buns?
Natalishka
dandelion, on 18 pages. look.
dandelion
Thank you!
ELa_ru
Leka_s
Qween-Anechka, Thank you for the recipe ... the buns turned out to be incomparable, the dough is airy, and you can swallow the cream in general, in general, what are they talking about?
Parisian cream (Creme De Parisienne)
ate while it was still warm, could not resist
N @ dezhd @
Qween I am also grateful. I put the dough in the morning, the buns were ready for dinner! The pies are the most airy, tender, delicious. Fkusnaaa! I can't boast of a current photo, my husband came for lunch ... my son came after school ... my daughter and I were on sick leave .... In total, three pieces were left with a double portion, but this only proves that buns with patisier cream are delicious! :-)
Natalishka
And I baked this yummy today. Who has not baked yet, I highly recommend (y) These rolls are not only tasty, but also beautiful. So I would eat them with my eyes. One serving made a 30 * 40 baking sheet. Smell throughout the apartment: girl_love: Anya thanks for the recipe
N @ dezhd @
And my family is waiting for a continuation tomorrow, only with a chocolate filling
Natalishka
Hope, about the chocolate filling in more detail, can you? I also want
N @ dezhd @
On the first page, at the end of the recipe description Qween gave a link to Lemon Patisier and Chocolate Patisier from natapit
I made lemon soup, very tasty and fragrant
Natalishka
N @ dezhd @, thanks, I found it. We must try to do it. We love chocolate
nedra
Hello everyone, thank you very much for the wonderful recipe! The buns were eaten instantly! The dough is wonderful, soft and fluffy. The cream is delicious! I did everything strictly according to the recipe!
Parisian cream (Creme De Parisienne)
Summer
For two years I studied and re-read this recipe, now I think - why were you pulling something? It is easy to prepare, it is eaten instantly.
🔗
Qween, Anya thanks for the great recipe, and thanks to everyone for the feedback, the reading is useful and entertaining.
Isetlana
Needlewomen, please tell me, can you use dry yeast? If so, how many are needed?
Natalishka
Isetlana, I generally bake everything on dry yeast. According to this recipe, I put-1 hour. l.
Isetlana
Thank you, Natalishka, for the quick answer!
Isetlana
Girls, here I have some tasty treats! Thank you Qween, for the recipe, and Natalishka for the hint!
Isetlana
Oh, and the photo is lost ..Parisian cream (Creme De Parisienne)
Rada-dms
Anya! Super! There was no time to take pictures, I didn't want to fuss with the guests !!! Thank you very much !!
Anyuta NN
Good day! I would like to bake such buns, but pictures of how to sculpt them do not open. Please tell me how to make them right. Thank you.
ELa_ru
Quote: Anyuta NN

... pictures of how to sculpt them do not open.
Here's how to mold these buns:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143738.0
Anyuta NN
Thank you so much.
Anyuta NN
Qween, thank you very much for the recipe for these buns, very tasty and aromatic. I didn't even have time to take a picture. I think you can probably put two portions of buns in the HP at once. In my regimen, the HP Mystery 1204 dough suggests laying about 765 g of flour according to the basic recipe?

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