Buns “Creme de Parisienne”.

Buns “Creme de Parisienne”

Buns "Creme de Parisienne"

Buns "Creme de Parisienne"


375 g flour (previously sifted)
5 g of dry yeast (15 g or alive)
75g sugar
1/3 h. L. salt
12 g of powdered milk (or soluble coffee cream)
40 g melted butter
1/2 h. L. lemon peel
1 small egg
195 ml of water (or milk, or a mixture of milk and water 1: 1)

350ml milk
2 egg yolks
2 full article. l. corn starch (or flour)
4 tbsp sugar
zest of 1/2 lemon, cut ribbon
vanilla or vanilla sugar to taste
40 g butter
50 g of sweet almond and bitter almond 1 roast and grind in a blender
1 tbsp. l. lemon juice


the dough:
Mix all dry ingredients: flour, cream (milk), yeast, sugar and salt. Beat the egg with a fork and combine with water and slowly introducing into the flour mixture, knead the dough. Add the zest and butter vmese the dough.

Sticky dough is obtained, but the flour is no longer added.

Cover the dough and put polotenechkom approached approximately 2 hours.

Dilute the starch in the milk, add the egg yolks, sugar, vanilla, zest and put to boil over medium heat, stirring constantly (Ready cream begins to gurgle).

Cool, add the butter, a little beat up and adding almonds and juice, mix well.

NOTE. You can cook and chocolate “Parisian”, replacing the test 2-3 tbsp. l. flour cocoa powder.
In this case better to add cream for butter chocolate.

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Enjoy your tea!

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