To begin with, prepare the Patisier cream: grind the egg yolks well with sugar.

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

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

Prepare the dough: dilute the yeast in warm water, add 1 tablespoon of sugar, mix and leave the dough warm for 10-15 minutes so that the yeast comes to life. Melt margarine and cool. Warm the kefir slightly. Mix the sifted flour with sugar and salt.

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

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

We fold the dough into a tight roll.

Cut the roll into 8 parts.

Place the buns in a greased baking dish, leaving space between them. Cover the buns with a towel and leave 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 200 degrees.

Let the buns cool slightly in the form.

Transfer the buns to a flat plate and pour delicate cream"Patisier". The baked goods are incredibly tasty.

Bon Appetit!

Fragrant French buns with custard made from yeast dough will appeal to lovers homemade baked goods... It takes little time to cook and bake. It is best to cook with fresh ingredients and do it yourself from start to finish. You can also use a good ready-made yeast dough- this will shorten the cooking time.

French Custard Buns Recipe

Before baking, you need to prepare the place, clean it of foreign objects, and thoroughly wash all the ingredients. The oven can be put to preheat immediately. For convenience, the dosage of ingredients is given in tablespoons.

Ingredients

For the test:

• wheat flour, top grade) - 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 glasses (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, you can use powdered milk or cream, diluted with moderately warm water, but then the taste will be somewhat unnatural. Butter can be replaced with sunflower oil. For dusting after baking, you 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 rolls are formed, the filling is already ready, and the dough is not aired.

To prepare yeast dough you need:

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

To prepare the filling:

1. Pour 2 cups of milk into a saucepan, put on medium heat.
2. In a separate bowl, combine eggs, sugar, flour and add remaining milk.
3. Without bringing the milk to a boil, gradually introduce the mixture, stirring constantly.
4. When the mixture begins to bubble, remove from heat, add butter and vanilla sugar.

Forming and baking products:

Instead of mixed or only yolk, you can use a protein cream. It differs only in the syrup base, which is prepared before whipping the egg whites. The protein cream buns taste a little lighter and the filling doesn't sweeten.

Another variety that can decorate any table and cheer up is the Crème de Parisienne buns.

How to make homemade Patisier cream

Classic cream "Patisiere" (in French - "pastry chef"), in contrast to protein cream, prepared with egg yolks. except buns, it can be applied 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 "patisiere": classic, chocolate, lemon, etc. They are all based on one basic recipe.

Ingredients

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

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

It is better to use white sugar. If the eggs are small, you can take 4-5 pcs. Further actions are as follows:

1. Wash the eggs, separate the yolks from the whites. Mix the yolks with granulated sugar and flour until smooth.
2. In a separate bowl, bring milk to a boil, remove from heat, then slowly pour over sugar, flour and yolks.
3. Whisk thoroughly to remove any lumps.
4. Put on low heat and cook until thick, stirring so that the cream does not burn.
5. Remove from heat and add vanillin.

The thick, sweet patisiere cream for buns can also be served as a separate dessert, laid out in bowls and chilled. There are a few little tricks you can use to customize the flavor of the cream:

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

When the most important thing in the recipe for buns - the custard - is ready, you can start making the baking itself.

French Patisiere Cream Buns Recipe

The oblong French buns, decorated with a scallop, stuffed with patisieres, are called Parisian crème, Crème de Parisienne.

Ingredients

To prepare the dough, you will need:

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

How to make airy French Patisiere cream buns

Cooking is a bit like sculpting dumplings. The step-by-step technology looks like this:

1. Sift flour. In a separate bowl, combine flour, yeast, sugar, salt. Add cream and whisk until smooth.
2. Separate the yolk from the protein. Do not remove the protein: it is then used to grease the buns before baking.
3. Make a hole in the mixture, add the egg and beat with a fork.
4. Gradually add warmed milk to the flour mixture. Knead the dough.
5. Add zest and melted butter. Knead the dough without adding flour: it should turn out to be a little sticky.
6. Cover the dough with cling film and set aside for 20 minutes.
7. Knead the dough for 7 minutes, then cover with a towel and leave in a warm place for 2 hours. The dough should rise, increasing by about 4 times.
8. Knead it again without adding flour.
9. Sculpt round blanks about 5 cm in diameter, then roll them out thinly in the shape of an oval.
10. Put 1-2 tsp. fillings and close one edge, like dumplings or dumplings. You need to seal it tightly so that the filling does not leak out. After wrapping the filling for the first turn, decorate the rest of the rolling with longitudinal cuts.
11. Gently wrap the knot with the filling in the rest of the dough to create a "sausage" with cross-sections - they will create a "scallop" effect.
12. Line a baking sheet parchment paper or grease with oil. Place the buns on a baking sheet and leave for 10-15 minutes.
13. Preheat oven to 180 ° C.
14. Grease each bun with whipped egg whites, place in the oven for 20 minutes until golden brown.

Sour cream with sugar and the rest of the filling are also used to grease the buns. Once done, you can garnish the buns with crushed nuts, almonds, or cinnamon. Other additives will work as well - the scope for experimentation is not limited here. Appetizing buns will decorate the table and festive, and weekend.

Now I suggest making custard buns.

The recipe is simple but chic! Simple in execution and gorgeous in taste. Go? 🙂

Ingredients:

For the test:

• 3 eggs;
• 50 g fresh yeast;
• 75 g sugar;
• ½ glass of milk (half a glass that is);
• 100 g butter;
• about 3 cups flour.

For the cream:

• 1 glass of milk;
• 2.5 tablespoons of flour;
• 1 egg:
• half a glass of sugar;
• 50 g butter.

For greasing buns - 1 egg.

How to make yeast custard buns:

We knead the yeast dough according to my favorite recipe - follow this link to see it step by step, but here I will repeat it briefly: grind the yeast with 1 tablespoon of sugar, dilute with warm milk, stir a little (half a glass) of flour and put it in the heat. Beat the eggs with sugar, add the melted butter, mix and combine everything with the matched dough. Gradually add the rest of the flour to make a soft, non-sticky dough. Put it in a warm place for 15 minutes, and in the meantime, prepare the custard.

Beat all ingredients, except oil, with a mixer and put on low heat. Beat periodically so that there are no lumps, and when the cream becomes thick, remove from the stove and let cool. Then whisk with butter, and the cream is ready! And the dough came up - you can sculpt buns!

How to shape buns with cream so that the cream does not "run away"? I have a collection of bun shapes on my website, but I wanted something new, original, so I consulted with my friend Marina, who also loves to cook deliciously, and she told me how to make beautiful buns... Exactly what is needed!

Knead the dough that has come up, divide it into pieces, roll out rectangular cakes. Put the cream on one edge, cover with the edge of the dough and pinch well. Cut the second edge into strips and wrap the bun.

We lay out the buns on a baking sheet greased with vegetable oil, at some distance from each other so that they do not stick together, let them come up a little while the oven heats up.

We bake at 180-200C for about half an hour, and when the buns rise and the crust grabs a little, grease them with a beaten egg using a pastry brush. And bake for another 5 minutes on a slightly higher heat to brown.

Every housewife should have a recipe for custard buns. Almost everyone likes this dessert. In addition, baked goods can be made both sweet and not very sweet. There are many filling options. But custard works best. Let's look at several ways to make a treat.

Classic custard buns

Making 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 the butter over a fire by placing it in a metal container. Add salt and 1 glass to it cold water... The components should be heated to boiling point.

When the first bubbles appear on the surface, reduce the heating power and slowly add 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 can make a great dessert. However, not all housewives know how to work with such a dough. Here are some little tricks:

How to bake

Custard buns, the recipe for which is described above, is best baked on a baking sheet previously covered with parchment. It is recommended to spread the dough with a teaspoon. At the same time, 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 about 40 minutes to bake. At the same time, it is not recommended to open the oven, as the products may lose volume.

When the dessert is done, turn off the heat. Don't remove the buns from the oven right away. They should cool slightly.

Baking secrets

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

Features of filing and storage

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

When the buns are full of filling, place them neatly on a platter. In this case, air must be supplied to each product. The second layer should be sparse.

It is worth considering that custard buns are easily damp and turn into something inedible. Therefore, it is recommended to cover the container with baked goods with paper towels. Store it only in a ventilated area. It is not recommended to refrigerate the rolls.

This dessert can be served with tea, coffee, various sweet drinks and milk. Ready cooled buns can be sprinkled icing sugar... This will make them look even more appetizing.

How wonderful it is to feel the aroma of homemade pastries, at such moments it becomes warmer in the soul and the whole family wants to quickly gather for a cup of tea at the table.

Ruddy French custard buns are famous all over the world and must be present in your cookbook as well. Baking is prepared quickly, but it turns out tender, fragrant, airy, in a word, one next to which it is simply impossible to refrain from tasting.

French Custard Buns Recipe

Ingredients

For the test

• - 300 ml + -
• - 700 g + -
• - 150 ml + -
• - 2 pcs. + -
• - 2 tsp + -
• - 4 tsp + -
• - 1 pinch + -
• Dried fruits - 100 g + -

For cream

• - 500 ml + -
• - 100 g + -
• Vanillin - 0.2 tsp + -
• - 3 tbsp. + -
• - 5 tbsp. + -
• - 2 pcs. + -

How to make French custard buns

Fragrant buns made from French puff pastry will make a splash among lovers of homemade baked goods. We will prepare the dough and cream ourselves, the key to good baking is to do everything yourself and use only fresh ingredients for this!

But if you have a tried and tested version of a good purchased test, then you can use it - the choice is always yours.

Cooking yeast dough for buns in French

• Mix warm milk with a spoonful of sugar and yeast, let stand this mixture for 20 minutes.
• Sift flour twice, add salt, sugar, egg whites and sunflower oil... While stirring, gradually introduce the milk with yeast. Knead to a tight dough and leave warm for 50 minutes to raise.

Making a custard for French buns

• To make a cream, take a 1 quart saucepan, pour 400 ml of milk into it and put on medium heat.
• In a bowl, combine eggs, sugar, flour and add remaining milk. In steaming, but not boiling, milk, gradually add the mixture, while stirring it constantly. Wait until the mixture begins to gurgle, then add butter and vanilla sugar to the cream.

We form buns and bake them in the oven

• Roll out the finished dough into a layer, 1 centimeter thick, grease it well with cooled custard and sprinkle, to your taste, with your favorite dried fruits (you can do without them).
• Roll the dough into a roll and cut into 2 cm thick pieces. Place the buns on a greased baking sheet and bake in the oven for 20-25 minutes at 230 ° C.
• Remove the buns from the oven, sprinkle with powdered sugar and let cool slightly, then enjoy some aromatic French pastries with pleasure.

We recommend watching a detailed video on how to make French custard buns. You will be able to see directly how the whole cooking process looks like step by step and easily repeat them in your kitchen.

To really "get closer" to the true French pastries, we suggest you prepare Patisier cream, which will turn your usual buns into a masterpiece.

How to make homemade Patisier cream

"Patisier" is often confused with the classic custard, but they are similar only in the way of cooking, and once you taste it, it will win your heart forever. The secret of Patisier cream is corn starch, which allows you to keep its shape even at high temperatures, because starch gives the cream a special taste and aroma.

The use of this cream in cooking is very wide; it can become a filling for pancakes, cakes, pastries, and also act as an independent dessert.

Ingredients

• Skim milk - 600 ml;
• Sugar - 6 tablespoons;
• Flour - 1 tablespoon;
• Starch - 3 tablespoons;
• Egg yolks - 3 pcs.;
• Butter - 4 tablespoons;
• Vanilla sugar - 0.5 tsp

The preparation of the cream is quite simple, stick to the exact cooking method and get one hundred percent results. You can prepare the cream in advance; ready-made it can be stored in the refrigerator for a whole week.

1. Combine sugar, flour and starch in a bowl, add egg yolks to them and stir.
2. Pour half a glass of milk into a bowl and beat with a whisk to avoid lumps.
3. Pour milk into a saucepan, put on fire and bring to a boil. Pour the resulting mixture into the boiling milk in a thin stream, stir it constantly with a wooden spoon and bring the cream to thickening.
4. Remove from heat and add vanilla sugar to the cream, stir.
5. When the cream is cool or slightly warm, add the butter and beat with a blender or mixer for 3 minutes.

To your taste, you can prepare several options for cream: chocolate (with the addition of cocoa or dark chocolate), lemon (with lemon or liqueur juice), author's (just attach your favorite ingredient).

Homemade Patisiere cream is ready - you can safely start making French buns with cream.

Recipe for French buns with Patisiere cream

Ingredients

• Wheat flour - 3-4 cups (how much the dough will take);
• Warm milk - 1 glass;
• Eggs - 3 pcs. (plus one for lubrication);
• Margarine or butter - 125 g;
• Yeast (raw) - 30 g;
• White chocolate - 30 g;
• Patisier cream - 700 g.

How to make airy French buns with Patisiere cream

1. Pour the warmed milk into a deep container, add sugar, yeast, mix well to dissolve the yeast.
2. Add eggs, melted margarine and 1-2 cups sifted flour, stir well. Gradually add the rest of the flour and knead soft dough(so as not to stick to your hands).
3. Divide the dough into 2 pieces. Roll out two layers of dough and brush with cream (save 4 tablespoons of cream for decoration).
4. Lubricate the rolled dough with cream and roll into a roll, cut with a knife into pieces of 3 centimeters.
5. Cover a baking sheet baking paper, lubricate butter and place the buns on it at small intervals (lay the buns cut-side down). Cover them with a napkin and let them stand for one hour, when they come up, brush with an egg.
6. Preheat the oven well and bake the buns at 200 ° C for 15 minutes. Take out the buns and let them rest for 5 minutes. While still warm, they need to be greased with cream on top.

The recipe is designed for two baking sheets, while the first batch of buns is in the oven - prepare the second.

Delicious French custard buns are perfect for any tea party and will become a favorite treat for your kids.

Enjoy cooking!