Brioches Desserts Taste Pastries: Cream
by Sandra
Random posts
Small Bread Catering: Shuttles
Farz Forn
(1 votes, average: 5 out of 5) 
Loading ... Cream de Parisienne * *
- 500g flour (300g 65 + 200g 45)
- 2.5 cc SAF Instant Yeast
- 70g sugar
- 260g milk
- 1 medium egg (50g without shells)
- 50g butter
- 1cc salt
2. Pour the dough on a lightly flour work, degas, fold the dough 3 or 4 times on itself, put in bowl and let stand 30min.
3. Divide into pieces of ~ 60g, balls, let relax 25min.
4. Spread each roll dough pieces into oval 10 × 14cm
5. Submit a large DC on the pastry cream 1 / 2 top of the oval and with a cutting paste or a very good knife, cut in the lining of the vertical strips
Fold the dough on top to cover the filling and gently press to seal, then fold each strip of dough up and then in the bread to keep
Do not be afraid to handle the bread, the dough is a pleasure to work! Place on a baking sheet and let rise chemisée about 45min. 5. Gild the whole egg beaten with a pinch of salt, sprinkle of slivered almonds and bake in preheated oven Th6-7 (200 ° C) about 10min.
It is of course possible to change the trim, I also tested the compote of apples or with chocolate chips and many variants can be salted with lining in reducing the amount of sugar in the dough.
Print This Post Copyright © 2005
by Mimosa
by Scherneel
Thin I missed it!
I do not know which way to look on your blog!
by cancrelune
This recipe is great! the result is superb! I think that going to do for lunch on January 1st!
by Evanna
Beautiful and dare I say INRAT?
I tried version salt by adding a tablespoon of sugar instead of 70g. Trim: thick béchamel and found bacon + grillés.C was simply delicious ...
Thank you very much! I also tested the hearth bread, baguettes and then Paris - well I who had never made any bread I have succeeded!! proportions and advice is perfect.
What more? : o))
Again thank you
by Anonymous
Thank you for this recipe and its explanation
by Atika
mmmmmmmmmmmmmmmmmmmmh this all .... and above all thank you
by Anonymous
I just made these rolls and it is a success. They are soft as possible and so good!
Thank you both for having explained the various stages.
by oum Koulthoum
I just tested this recipe and it was delicious (ca will be published tomorrow on my blog)
by Tiuscha
It's very original and very beautiful, indeed more sophisticated! They are gifted those Japanese!
by Anonymous
beautiful, thank you for this recipe.
by Easter
Oops, the massage is prédent Pascale
by Camille
I'm in love and will quickly make these beautiful little cakes. Thank you Sandra!
by Lisanka
It looks excellent, yours have a very class!
by Salwa
It looks so good!
by Rosa's Yummy yums
Superb! It is really that I do, once ...
I tinvite to do a little tour here, STP:
http://rosas-yummy-yums.blogspot.com/2006/05/brunch-du-dimanche-meme.html
I would like you to participate in a "meme (Thursday) that I created (if it tells you ...)!
Bises,
Rosa
by Philo
Your buns are super fine
by Choum
One word: j'aime!!
by Celine
Avital coucou! A few words to tell you that I have tested your Cream of Paris to the little breakfast this morning and it was a real treat! The dough is great to work and get small succulent briochettes soft and super soft. A wonder! Thank you to you for this wonderful discovery!
by Mélanie
What SAF yeast? Baker's yeast?
by Avital
Mélanie, SAF yeast is a yeast bread that is dry to re-form in water or instant mix directly to the flour. In this case, always use the SAF Instant easier to find for me. You can also use another instant dry yeast or reactivate, and if you prefer the fresh, you use 20 to 25g for this recipe
by Mélanie
Okay, thank you very much ^ ^
by helene06
thank you for your recipe, I just test it is a delight!
http://delicesdhelene.over-blog.com/article-16989539.html
by Anonymous
I am now in the process of doing them, but I would need that Friday (can not do later), can I freeze them? or keep them friog? in a box? I do not want the cream or it turns dry. thank you a quick answer
by Anonymous
thank you for this recipe, there is a repeat for snack or breakfast, quantities, time exercised, cooking time, everything is perfect. rafolle my husband! now I'll try the salt! to see with a small salad, nikel ptit for dinner ...
thank you again
Laurence74
waw, it's a delight, of what you did.
I will try your recipe now and I'll give the answer
Kisses and thank you for the recipe
I try your recipe, it is a delice
Thank you very much.
I publish on my blog
Bisous
thank you to the Japanese for this good idea for us to discover the blog of florence!