How to make cream for buns. Buns with custard. My video recipe

23.03.202127.05.2017

The recipe for custard buns should be in every housewife. Almost everyone loves this dessert. In addition, pastries can be made both sweet and not very. Lots of filling options. But custard is the best. Consider several ways to prepare treats.

Classic custard buns

Cooking custard buns according to this recipe is very simple. The main thing is to follow the sequence. In general, for cooking you will need:

kneading the dough

So, how to make buns from choux pastry? To do this, melt butter on fire, putting it in a metal container. Add salt and 1 cup cold water. The components should be heated to boiling point.

When the first bubbles appear on the surface, reduce the heating power and slowly pour in a glass of flour, after sifting it. Mix the ingredients thoroughly, and then remove from the stove.

When the mass has cooled slightly, add 4 eggs to it, and then mix thoroughly. Now you can start baking.

Little tricks

Knowing the recipe for custard buns, you can cook great dessert. However, not all housewives know how to work with such a test. Here are a few little tricks:

How to bake

Custard buns, the recipe of which is described above, are best baked on a baking sheet previously covered with parchment. It is recommended to spread the dough with a teaspoon. Keep in mind that during the baking process, the products will increase in size.

Buns are cooked at a temperature of 200 ˚С. It takes approximately 40 minutes to bake. At the same time, it is not recommended to open the oven, as products may lose volume.

When the dessert is ready, turn off the heat. Do not immediately remove the buns from the oven. They should cool down a bit.

Baking Secrets

Now you know how to make choux pastry buns. However, when baking them, it is recommended to follow some rules:

Features of filing and storage

Choux pastry buns can be made with any filling. To fill the pastry, you need to cut the top with a sharp knife. Ceramic tools are ideal for this.

Once the buns are filled with filling, carefully place them on a serving platter. At the same time, air must be supplied to each product. The second layer should be made rare.

It is worth considering that custard buns easily become damp and turn into something inedible. Therefore, it is recommended to cover the container with pastries with paper towels. Keep it only in a ventilated area. It is not recommended to put the buns in the refrigerator.

You can serve such a dessert with tea, coffee, various sweet drinks and milk. Ready cooled buns can be sprinkled powdered sugar. This will make them look even more appetizing.

To begin with, let's prepare the cream "Patisière": rub the egg yolks well with sugar.

Then pour milk, add starch, vanilla sugar and mix well with a whisk. Place the cream saucepan over medium heat and bring to a boil, stirring.

Cook the cream "Patisière", stirring for 5-7 minutes until thickened. Then remove the saucepan from the heat, close the lid and set aside.

Let's prepare the dough: dilute the yeast in warm water, add 1 tablespoon of sugar, mix and leave the dough for 10-15 minutes in a warm place so that the yeast comes to life. Melt the margarine and set aside. Kefir is slightly warmed up. Mix the sifted flour with sugar and salt.

Add kefir, dough, egg and margarine to the flour mixture. Knead soft, elastic, smooth dough. We leave it in a bowl warm, covered with a towel, for 1-1.5 hours.

The risen dough will double in volume. We take it out and crush it well. Roll out the dough into a rectangular layer, grease vegetable oil and lay out the raisins.

Roll the dough into a tight roll.

Cut the roll into 8 pieces.

We spread the buns in a baking dish, greased with vegetable oil, leaving a place between them. We cover the form with buns with a towel and leave it warm for 30-40 minutes.
The buns will increase in size. Lubricate their surface with a mixture of egg yolk and milk and bake for about 40 minutes in a preheated oven at a temperature of 200 degrees.

Let the buns cool slightly.

We shift the buns on a flat plate and pour with a gentle cream "Patisserie". The baked goods are amazingly delicious.

Bon appetit!

Fragrant French buns custard prepared from yeast dough lovers will love home baking. It takes a little time to cook and bake. It is best to cook with fresh ingredients and do everything from start to finish with your own hands. You can also use a good ready-made yeast dough - this will reduce the cooking time.

French custard bun recipe

Before baking, you need to prepare a place, clean it of foreign objects, thoroughly wash all the ingredients. The oven can be set to heat up immediately. The dosage of ingredients for convenience is given in tablespoons.

Ingredients

For test:

wheat flour, premium) - 2 or 2.5 cups;
dry yeast - 5 g / live - 15 g;
granulated sugar - 3 tbsp. l.;
salt - 1 pinch;
melted butter - 1.5 tbsp. l.;
egg - 1 pc.;
milk - 1 glass.

For filling:

milk - 2 cups (400 ml);
egg yolk - 2 pcs.;
starch - 2 tbsp. l.;
granulated sugar - 4 tbsp. l.;
vanillin - 1 sachet (5 g);
softened butter - 1.5 tbsp. l. (40 g).

Instead of whole milk can be used powdered milk or cream, diluting them with moderately warm water, but then the taste will be somewhat unnatural. Butter can be replaced with sunflower oil. For dusting after baking, you will need powdered sugar.

How to make French custard buns

To make French cream buns, you first need to make the filling, then the dough. This is necessary so that by the time the buns are formed, the filling is already ready, and the dough does not wind.

To prepare yeast dough you need:

Heat milk until warm, but not hot.
Mix warm milk with a spoonful of sugar and yeast. Let the mixture stand for 20 minutes.
Sift flour twice. Add salt, sugar, egg whites and melted butter.
While stirring, gradually add milk with yeast.
Knead a tight dough and leave warm for 50-60 minutes.

To prepare the filling:

Pour 2 cups of milk into a saucepan and place over medium heat.
In a separate bowl, mix eggs, sugar, flour and pour in the remaining milk.
Without bringing the milk to a boil, gradually introduce the mixture, stirring constantly.
When the mass begins to bubble, remove from heat, add butter and vanilla sugar.

Forming and baking products:

Instead of mixed or just yolk, you can use protein cream. It differs only in the syrup base, which is prepared before whipping the egg whites. Protein cream buns taste a little lighter, and the filling is not sweet.

Another variety that can decorate any table and cheer you up is Creme de Parisien buns.

How to make homemade Paticière cream

The classic cream "Patissier" (in French - "confectioner"), in contrast to the protein cream, is prepared on the basis of egg yolks. Except sweet buns, it can be used in different types dishes. It is well suited both as an independent dessert and as an addition to cakes, pancakes, pancakes and other baked goods. There are several varieties of patisserie: classic, chocolate, lemon, etc. All of them are based on one basic recipe.

Ingredients

To prepare the cream, you will need the following components:

whole cow's milk- 2 glasses;
premium wheat flour - 1-2 tbsp. l.;
granulated sugar - 6-7 tbsp. l.;
vanilla sugar - 10 g;
large chicken eggs- 3 pcs.

Sugar is better to use white. If the eggs are small, you can take 4-5 pcs. The next steps are:

Wash the eggs, separate the yolks from the whites. Mix yolks with granulated sugar and flour until smooth.
In a separate bowl, bring milk to a boil, remove from heat, then slowly pour in sugar, flour and egg yolks.
Beat thoroughly with a whisk, getting rid of lumps.
Put on a small fire and cook until thick, stirring so that the cream does not burn.
Remove from heat and add vanilla.

Thick custard for patisserie buns, it can also be served as a separate dessert, laid out in bowls and cooled. There are a few little tricks with which you can diversify the taste of the cream:

make it the day before making buns - in this case, after cooling, it is covered with cling film and left in the refrigerator;
use starch instead of flour;
splendor and airiness of the cream will add a few drops of lemon juice, introduced when mixing the yolks with sugar and flour;
Add to ready stuffing crushed seeds or nuts (walnuts, hazelnuts, peanuts).

When the most important thing in the recipe for buns - custard - is already ready, you can start cooking the muffin itself.

Recipe for french buns with Paticière cream

The oblong French buns, garnished with scallops, stuffed with patissieres, are called Parisian creme, "Crème de Parisienne".

Ingredients

To prepare the test you will need:

flour - 375 g;
dry yeast - 5 g / live - 15 g;
granulated sugar - 60-70 g;
salt - 1/3 tsp;
powdered cream or powdered milk - 2 tbsp. l.;
melted butter - 50 g;
grated lemon peel- 1/2 tsp;
chicken egg - 1 pc.;
milk - 1 cup (200 ml).

How to make fluffy french buns with Paticière cream

Cooking is a bit like making dumplings. step by step technology looks like that:

Sift flour. In a separate bowl, mix flour, yeast, sugar, salt. Add cream and stir with a whisk until smooth.
Separate the yolk from the protein. Do not remove the protein: they are then smeared with buns before baking.
Make a well in the mixture, add the egg and beat with a fork.
Gradually add the warmed milk to the flour mixture. Knead the dough.
Add zest and melted butter. Knead the dough without adding flour: it should turn out a little sticky.
Cover the dough with cling film and set aside for 20 minutes.
Knead the dough for 7 minutes, then cover with a towel and leave in a warm place for 2 hours. The dough should rise to about 4 times the size.
Knead it again without adding flour.
Sculpt round blanks about 5 cm in diameter, then roll them out thinly into an oval shape.
Put 1-2 tsp. fillings and close up one edge, like dumplings or dumplings. Seal tightly so that the filling does not leak out. After wrapping the filling on the first turn, decorate the rest of the rolling with longitudinal cuts.
Gently wrap the knot with the filling in the rest of the dough to make a "sausage" with cross cuts - they will create the "scallop" effect.
Line a baking sheet parchment paper or lubricate with oil. Put the buns on a baking sheet and leave for 10-15 minutes.
Preheat oven to 180°C.
Lubricate each bun with whipped proteins, put in the oven for 20 minutes until golden brown.

To lubricate the buns, sour cream with sugar and the remains of the filling are also used. When ready, you can decorate the buns with crushed nuts, almonds or cinnamon. Other additives are also suitable - the scope for experimentation is not limited here. Appetizing buns will decorate the table both festive and weekend.

Fragrant puffy custard buns are one of the versions of the famous Parisian buns "Creme De Parisienne" (Crème de Parisienne). Preparing these Parisian beauties is not without much effort, but it's worth it. Soft yeast dough filled with the most delicate cream will not leave anyone indifferent. In the company of French buns, it is pleasant to plunge into the atmosphere of Paris, immersed in reading Maupassant or revisiting the adventures of Amelie for the hundredth time. Any pastime with them becomes wonderful.

Ingredients

Milk - 250 ml. for dough, 500 ml. for cream)
Eggs - 4 pcs. (2 for dough, 2 for cream)
Flour - 500 g.
Sugar - 0.5 tbsp per cream + 1 tbsp. into dough
Vanilla sugar - 1 sachet
Butter - 75 g.
Sunflower oil - 100 ml.

Cooking process

We breed yeast in warm milk, it’s good if you use fresh yeast(pressed). The dough with them is tender and fragrant. Add a spoonful of sugar, a pinch of salt and 4 tablespoons of flour. Mix well. We've got steam. We put it in a warm place, covering the container with a towel.
After 30-35 minutes, our dough rises with such a magnificent cap and increases in volume several times! This means that the yeast has started its work in full and is growing well.
Pour the dough into a larger container, I have a small bowl adapted for preparing the dough. Add 100 ml to the dough. vegetable oil (I use refined sunflower oil) and 1.5 eggs. Leave the yolk of one egg. It is useful to us for lubrication finished products before baking.
We mix in the flour, how much the dough will take, about 500 g. Do not make the dough too tight. Let's leave it to rest for 10 minutes. In the meantime, let's get on with the filling.
We are preparing a thick filling. We do everything according to the recipe already well known to us, we only increase the amount of flour to 4 tbsp. spoons.
We mix all the ingredients, and send it to a slow fire or to a water bath. Water bath good because it eliminates the possibility of burning the cream, which is very convenient! On an open fire, it is necessary to constantly stir the cream until it is ready.
The consistency of the cream should be like porridge. We let it cool down a bit, although you can work with hot, but it is safer to work with it cooled down.
So, the dough has risen in these minutes. We divide it into small equal lumps of a centimeter 4-5 in diameter. Each such lump is rolled into an oval. Spread a spoonful of cream on the edge.
We wrap it halfway and press the edges well so that the cream cannot flow out during baking. The second remaining edge of the dough is cut into longitudinal strips.
We cover the resulting bun with stripes, properly fixing them at the bottom of the product. Lubricate the finished buns with beaten yolk with the addition of dessert spoon milk, this will give the cake a gloss and blush.
We bake the buns in an oven preheated to 180 ºС for about 20 minutes on a greased baking sheet. At this time, a wonderful vanilla aroma scatters around the house and all the household members are already looking impatiently into the kitchen. Ready buns must be cooled, as the cream is very, very hot and thick, and it is very easy for them to burn themselves. OK it's all over Now! Our beautiful fragrant and amazing delicious buns with custard ready! Bon appetit!

I propose to cook delicious custard buns with cream that will delight all your family and friends at the dessert table. Very tasty with a cup of tea or coffee for breakfast. Well, I just love it. Cooking custard buns is easy. The ingredients are quite affordable. You can stuff the buns with any cream, at your discretion, or with delicious jam.

Let's take such products: water, butter, salt, flour, egg, cocoa, condensed milk.

Pour water into a saucepan or saucepan. Add salt and butter. Bring to a boil.

Add all the flour to the boiling liquid and quickly mix with a spoon until a homogeneous dough forms. Keep on low heat for about two minutes, while continuing to stir. Cool to room temperature.

Add chicken eggs one at a time. Stir well after each until smooth. Choux pastry formed into a soft ball, which is well behind the walls of the saucepan.

Place the custard mass in a piping bag fitted with a star tip. Line a baking sheet with parchment. Pour out the dough in the form of high tubercles. Leave space between pieces. Preheat the oven to 200 degrees. Bake 30-40 minutes until golden brown.