nut
Qween , Natapit Well, what kind of gorgeous pies you have turned out - you just want to eat And what kind of lemon cream is this?
koziv
And me with pies, rolls, this miracle does not even dare to call it !!!!!!! And a huge THANKS from the whole family !!!!! I made 1.5 portions, put the dough in the refrigerator overnight. True, the cream for some reason strove to escape, but tasty is not the right word !!!!!!!
Parisian cream (Creme De Parisienne)
Qween
Ira, to your health!
Very beautiful and ruddy cakes turned out.

As for the cream: was it thick before baking? Maybe he wasn't strong enough ... I don't even know what it was he wanted to run away, and he chose an interesting path - I see what he tried to crawl between the cutters.
natapit
Quote: nut

Qween , Natapit Well, what kind of gorgeous pies you have turned out - you just want to eat And what kind of lemon cream is this?
nut, lemon patisier (but without adding cream), you can see here

Anya, I'm sorry to answer in your recipe!
Qween
Quote: natapit

Anya, I'm sorry I answer in your recipe!

Natasha, what are you doing! The more types of cream, the better! I will now put a link to your creams in the first message, while you can still edit it.
natapit
Thank you!
artisan
This is so great (wicked wicked emoticon!)

I am angry! They exhibited pictures! Such beautiful!
I wanted them so much !!!! I have cake, I have a lot of work, and I want them !!!!

And even when I was shaking out the dough from the bucket, I realized that it was watery ... I blew it with difficulty, constantly dipping my hands into flour. And when I took it out, they blurred, not at all like yours ... I licked the filling, it's hot, so soft. In short, the whole mood is overeating, it's gone. Well, I think, and good, but that time is already 21h. It didn't work out, so, okay, we won't eat for the night.
Qween
Oksanochka, is there something wrong with the flour?

Quote: Master

I bled with difficulty, constantly dipping my hands in flour.

This is not about this dough. Did you bake anything else yeast from this flour?
artisan
And what? Nobody will tell me that I am a crooked hand? : girl_prepare_fish: And no one will stand up for Japanese pastries?

Eh ... then I'll continue
But they stood in the kitchen and cooled down ... and I could not resist, I decided to try it all the same, to gnaw once, well, what would I know, give it to my men or give it to my mother right away (she eats everything from me!)
And that was my biggest mistake!
WHY DID I DO IT !!!!!!
The first pie was swallowed at lightning speed, the second with coffee, the third after coffee. And there are no men yet ... And I am alone with them !!!!! ALONE!!!! And they are so gentle! just like clouds !!! And this cream, sweet !!!!! And on top is a crust, very thin !!!!

In general ... it would be better if I licked the screen ... After all, I'm weak ... AND THEY ARE SO DELICIOUS !!!!!
Anya, make a note in the recipe, do not look at night.

(Tomorrow I will treat my mother-in-law and mother, I already look forward to their exclamations)
artisan
Quote: Qween

Oksanochka, is there something wrong with the flour?

I have suspicions about her. Anyut, do not hesitate, sooo soon there will be take number two. I will definitely try it with a different flour. (I'm only afraid that on the other hand, beautiful, they will not be as tasty as these ...)

I am cha -
... well, I'm angry of course .... ate, like ...
Gasha
artisan, Ksenia, where, where? Parisian cream (Creme De Parisienne) Well, give me a pie ... painted so that you can clink glasses !!!
artisan
So I can click and chew on the keyboard, but I can't take pictures and chew
artisan
Right now ... I'll eat one more thing and go take a picture
Qween
Quote: Master

Only I'm afraid that on the other hand, beautiful, they will not be as tasty as these ...

Oksanochka, of course they will not be so tasty, you can immediately give it to take away - you will not eat that. Drink better than water - it's delicious. And you can give the rolls to us - we are not whimsical!
Gasha
Quote: artisan

So I can click and chew on the keyboard, but I can't take pictures and chew

Hospidia! Well, you need to learn everything !!! You stuff a pie in two folds into a wide open mouth - and both hands are free !!!
IRR
yes ... she had already begun to lose classification by yeast whole summer one topic and was alive. No matter how you get out, there is one confectionery in the activity feed both day and night - it seems like they did not have a rest, like all normal people. The rest of the topics were barely glowing. If only Queenie didn’t come, that’s all, Oksanchik, you would have Kiev crowns with nuts All your life. And after that beer is like a hunt with a herring
May @
Anya, the buns turned out to be delicious, delicious. : nyam: Only with the cutters I did not quite succeed. They are somehow more on the side and bottom, well, I think it's forgivable for the first time. I will train on cats. I brought you a plus sign.
P.S. And with flour it turns out not only I have problems ...
artisan
Quote: Qween

And you can give the rolls to us - we are not whimsical!

Right now! NIZAFTO!

Quote: Gasha

and both hands are free !!!

ABOUT! And so she did!

Quote: IRR

yes ... she has already begun to lose the classification
Eh .. it would be better if I lost so much kilograms ...
I called my mom. She said she baked yeast pies. Mom is shocked! I also got used to having a biscuit all the time. Heh, she hasn't tried them yet!

In general, my phone does not take pictures of close-ups, but approximately it still looks like this
Parisian cream (Creme De Parisienne)
Parisian cream (Creme De Parisienne)
Parisian cream (Creme De Parisienne)
Parisian cream (Creme De Parisienne)
(I don't know how long two servings will last for me)
Anya, how about chocolate? Add chocolate to this filling? What are they?
Gasha
Oh, mlyn ... but inside? have you seen inside? it climbs out!
artisan
Quote: Gasha

it climbs out!

and, right in your mouth!
Qween
Mainochka, I'm glad that you liked the taste, and you will earn some money with the form - it's not a big problem.

Oksanochka, you greatly exaggerated the situation with the diffuse dough. It can be seen, of course, that the shape is not strong, but very cute and fluffy buns turned out.

Girls, if the flour comes across "floating", then if you put more of it in the batch, it will still float, just not as much as if the dough is soft.

Quote: artisan

Anya, how about chocolate? Add chocolate to this filling? What are they?

For example, these are: 🔗
artisan
Nope. Now for me the standard is my blurred ones. But these chocolate ones, some kind of dry ... No, you don't know how to bake. Here are mine - yes! And you do not get the right ones!
Zhivchik
Ksyusha, your beams are unambiguous.
ELa_ru

And here are my "Parisians":

Parisian cream (Creme De Parisienne)

I did a double rate at once. The dough was very soft, like a cake, so I added 3 tbsp. l. flour (measured). The rolls are a little crooked, this is the first batch. The second came out better, but there was no time for the photo (at 2 am).

Qween, thanks for the great recipe. I brought you a plus sign.
artisan
Girls. Imagine:

Morning. It's already morning for everyone. All the men are fed. The cake is finished and given to the customer. I know it's time for breakfast. Cup of coffee and preheated Creme de parisienne...
Parisian cream (Creme De Parisienne)
The condition is called

AND LET THE WHOLE WORLD WAIT!

(and my most gentle and airy !!!)

Anyuta, I'm sorry if you hiccup in the morning ...

Gasha
Quote: artisan

The condition is called
AND LET THE WHOLE WORLD WAIT!
(and my most gentle and airy !!!)

When will you eat them already ??? !!!
ELa_ru

Quote: koziv

... True, the cream for some reason strove to escape ...

koziv, Irina! You probably rolled out the cakes to a length less than necessary. On the Japanese site, the size is 10x14 cm. When you roll up buns, there should be dough under the cuts, not cream.

On the same site, I found chocolate Parisians. There is a slightly different way of molding. I think it is more convenient, next time I will try.

We roll out the cake, only in our case the size is 10x14 cm, put the filling:

Parisian cream (Creme De Parisienne)
Then we shape, as shown in the figures:
Parisian cream (Creme De Parisienne)

In the photo "C", lightly smear the bottom of the cake with water with a brush.
Bun after proofing. The dough is clearly visible under the cuts, not the cream:

Parisian cream (Creme De Parisienne)
Qween, sorry that I got in with advice, but suddenly someone will help. THANKS again for the buns. They are great !!!

artisan
(and I will not wait when I eat prematurely I mix a new portion)

ELa_ru
, but how beautiful it is !!!!
ELa_ru

I am a master yeah, beautiful. Only these are chocolate rolls from the site. Mine will be quirky, in the photo above. And on chocolate, the molding is good.
artisan
And I, exactly about those that I spoke above.
ELa_ru

THANK YOU! Mine also liked it. But I know what can be done better.

On the Japanese website, the recipe for chocolate Parisians states that the flour must be strong.

I counted the moisture content of the dough. I got 76%. And this is without taking into account sugar, and he also liquefies the dough. The liquid definitely needs to be reduced for our flour or baked on Nordic.

nut
Girls, I don’t understand in any way and it’s not clearly visible on the photos - the stripes should be cut as they should, that is, through the dough to the edge, or somehow differently
Qween
ELa_ru, to your health!

Oksanochka, it's immediately clear that your Parisians with homemade eggs are so yellow

Nut, the dough must be cut through to the edge. Do not cut the edge, otherwise it will be difficult to beautifully wrap the edge under the bottom of the bun.
nut
Thanks for the quick answer I expected, but just in case I wanted to clarify
kubanochka
Qween! Thank you so much for such tender, delicious buns-cakes!

Here are what I got.

Parisian cream (Creme De Parisienne)

Parisian cream (Creme De Parisienne)

With a cup of Expresso ... this is something ... But we ran out very quickly ... ... Second batch in the oven ...
Qween
kubanochka , gorgeous buns turned out! To your health!
I especially liked the photo with a cup of coffee

IRR
Girls, how many centimeters do you have in finished form? but the impression is that there are a lot of them on the platter! but as I remember - 250 grams of flour or is it on a saucer?
artisan
We measure who is longer.

12 cm each. 20 pieces from two servings.
kubanochka
Quote: IRR

Girls, how many centimeters do you have in finished form? but the impression is that there are a lot of them on the platter! but as I remember - 250 grams of flour or is it on a saucer?

Irish, the diameter of my "saucer" is 32 cm. The length of the buns (I went to measure them on purpose) is 16 cm. I divided the portion into 8 parts, as in the recipe. She rolled it out 10 cm wide. Of two portions, respectively - 16 pieces. They are so airy !!!!!
IRR
Quote: Master

We measure who is longer.

12 cm each. 20 pieces from two servings.


otozh ... I somehow more in monumental forms (we can make 2 large kiflishki) or it will be no longer French, but a pirozhenko named after. Ceriteli

THX. realized that it was necessary to grind bagels. You put a photo with a matchbox, for blizzard

Anh, don't mind, I'm just getting ready. Morally.
Qween
My Parisian girls are growing monstrously in size. Now there is no way to make measurements (Napoleon interrupts), but there will be 17-18 centimeters, and plump. I bake 8 pieces per serving.
The first time I baked, I was already surprised that so much flour is obtained from 250 grams of flour.
Quote: IRR

Anh, don't mind, I'm just getting ready. Morally.

Ira, that's right, measure seven times and cut one.

Look at the photo (first post), it can be seen that 8 Parisian women are lying on a Soviet dumpling machine measuring 26.5x26.5 cm and do not fit.
Suslya
Anyut, I made your Parisians, it’s really delicious! custard and dough, I never thought that such a cool combination would be

Parisian cream (Creme De Parisienne)

only my stove is naughty from the bottom, but the top is barely ruddy, I already dragged the baking sheet back and forth, and all the same it turned out pale
Gasha
: wow: And baked gopher's paw on top of the pie !!! - "Moiii Parrizhanochki !!!"
Suslya
Well Galyun amused yes! my paw and my pyrizhechek! not dummmm
Qween
Tanya, I think it's better not very ruddy than if they were burnt from below. Cool you did, and really, like a paw.

To your health!
Cvetaal
and I could not resist such a temptation! Qween, thank you very much for the most delicate and delicious buns-patties.!

Parisian cream (Creme De Parisienne)

15-16 cm long
Lisss's
and de you started looking at night ?? I want them now ... almost as much as the mistress !!
Qween
Cvetaal, to your health!

Lisss's , for you, as for a noble baker, there is no need to work. Do it with a wave of your hand!

Girls, I forget to say that if you have not eaten the cakes in one sitting, then they are safely stored without a refrigerator until the evening of the next day.We could no longer hold them.

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