Buns Creme de Parisienne

Buns Creme de Parisienne


for the dough:
375 g flour (pre-sifted)
5 g of dry yeast (or 15 g live)
75 g of sugar
1/3 tsp salt
12 g of milk powder (or instant coffee creamer)
40 g of melted butter
1/2 tsp lemon zest
1 small egg
195 ml of water (or milk or mixture of milk and water 1:1)

Buns "Creme de Parisienne"

for the cream:
350 ml of milk
2 yolks
2 full tbsp corn starch (or flour)
4 tbsp sugar
zest of 1/2 lemon, cut tape
vanilla or vanilla sugar to taste
40 g butter
50 g sweet almonds and 1 bitter almond roast and grind in blender
1 tbsp lemon juice

Buns Creme de Parisienne


Mix all the dry ingredients: flour, cream(milk), yeast, sugar, salt. beat egg with a fork and combine with water and adding gradually to flour mixture, knead the dough. Add the zest and the butter, mesiti in the dough.

The dough turns sticky, but the flour is no longer to add.

Cover the dough with towels and leave to rise, about 2 hours.

Dissolve the cornstarch in the milk, add the egg yolks, sugar, vanilla, zest and leave to cook on medium heat stirring constantly (ready cream starts to gurgle).

Cool, add butter, beat slightly and add the almonds and juice, mix well.

NOTE. You can cook and chocolate «Parisian», replacing in the dough 2-3 tablespoons of flour for cocoa powder.
In this case, the cream is better to add chocolate instead of butter.

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