nafa
I would never have thought that my first buns would look like this!) Thank you very much for the recipe! I have a bread maker for 3 days)
The dough is airy, absolutely not wet from the filling. Soft! Delicious) I really don't eat myself) I feed my daughter and husband)

Parisian cream (Creme De Parisienne)
Svetlana Mazqarovna
Finally got ready to bake these buns. Things went wrong, the cream turned out to be liquid. 6 buns fit in my mini-oven. The chota oven kicked up and did not switch the bottom-top to me, but there was still a lot of dough, it made 380 grams of flour. Was upset. I somehow baked this batch, from the remaining dough I glued balls with cream like Arabic, baked Arabic-Parisian bread in a bread maker. And it turned out to be an excellent bread, only the cream inside disappeared somewhere, so I never found it.
Mandarinka @
Qween, excellent buns, I also bake such, the last time I added cocoa to the cream, it turned out very tasty!
There is no cutaway photo, the buns disappeared in a certain direction too quickly
The dough was made on kefir

Parisian cream (Creme De Parisienne)
arini
I baked these buns too. The cream was undercooked, most likely: it was liquid. I added lemon zest to it and instead of 4 yolks (I cooked a double portion) 1 whole egg. Can it affect properties? After standing on the balcony, it froze well, but the dough could not wait. The dough, by the way, came out good. And if I had not been lazy and poured exactly 50 grams of eggs, and not 62, as it turned out in general, it would be generally wonderful. There will be no photo, since the cream has flowed out. But I will still repeat it in the right way. Everything is delicious
natali-20125
I bake these buns often - they always turn out to be very beautiful and tasty. I knead in xn, just look after the bun - the dough turns out to be watery. Regarding the molding, everyone asks how - I made them this way. The filling was made with banana and caramelized apples, and with meat in one batch. Thanks for the recipe - real cakes (if with cream). Wait, I'll try to insert a photo


Added on Tuesday 08 Mar 2016 05:32 PM

Uraaaa it turned out !! And nothing complicated.


Added on Tuesday 08 Mar 2016 05:35 PM

Something didn't work out. why doesn't it show?


Added on Tuesday 08 Mar 2016 05:44 PM

img] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/130728/image.jpeg
Irina Dolars
natali-20125
Parisian cream (Creme De Parisienne)



Added on Tuesday 08 Mar 2016 6:06 pm

Thank you. I am writing from a tablet, I insert another photo for the first time, so not everything works out. well, it looks like there is. just below the link (for tablet) it is written
Tatyanka70
Oh, oh, oh, help! links to pictures do not open. How to cut buns?
Elya_lug
Tatyanka70,
Parisian cream (Creme De Parisienne) Parisian cream (Creme De Parisienne)
Tatyanka70
Elya_lug, Thank you so much!
Lyubira
Thank you very much for sharing your secrets) the buns are so airy, I could not even think)
Parisian cream (Creme De Parisienne)
Parisian cream (Creme De Parisienne)
anuta-k2002
Thank you so much for the recipe. The buns turned out to be extraordinary! Just like from an expensive pastry shop! Vkuuuusnye !!!
The loaf itself is the lightest, softest, just weightless. Some kind of extraordinary dough)) I've never had such rolls before))
Parisian cream (Creme De Parisienne)
Parisian cream (Creme De Parisienne)
aynat
anuta-k2002, indescribable beauty, a piece would ...
4er-ta
Thanks for the recipe! The buns are wonderful. I did everything according to the recipe, only a little smaller in size, divided into 10 parts. Delicious!Parisian cream (Creme De Parisienne)

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