Recipe for yeast buns with cream. Buns with custard from yeast dough in the oven

Tea drinking with fragrant pastries has become part of our everyday life for a long time. It is difficult to deny yourself the pleasure of eating delicious and airy buns that are just asking for your mouth.

Having fantasized a little appearance, you can make buns with custard and serve them to the table, spreading them out on a wide festive dish.

The recipe that we will now analyze is simple. In addition, even a high school student who occasionally cooks food for herself and her family can master it.

Spanish custard bun recipe

For the test you will need:

50 g of loose yeast from a bag; 2 tbsp. tablespoons of softened butter; one egg; 120 ml of water; a pinch of salt; 2 cups flour without a slide.

3 art. spoons of sugar; 0.3 l of milk; two yolks; 2 tbsp. tablespoons starch or wheat flour; a pinch of vanilla.

You will also need a little vegetable oil, with which you will lubricate your hands when forming pastries and the work surface.

Cooking steps:

1. Dissolve sugar and dry yeast in warm water.
2. Beat in one egg.
3. Sift the flour and fold it into the bowl with the rest of the ingredients.
4. Add salt and butter.
5. Lubricate your hands with vegetable oil, knead the dough for two to three minutes. it should turn out soft and uniform, as in the photo.
6. To make the dough rise, create right conditions. Yeast activates quickly and well in a humid and warm environment, so I advise you to resort to one trick and use a microwave oven to ferment the dough.
7. Put a glass of water in the microwave and keep it there for one minute, turning on the equipment in the mains. Then take out the water, it has already provided the level of optimal humidity, and put a bowl of dough in its place, covering it with a lid.
8. After half an hour, the dough will increase in volume, become porous and airy.

Let's not waste precious minutes and start preparing the cream:

1. In a bowl with thick walls, boil the milk, pouring a pinch of vanilla into it.
2. In a separate bowl, grind raw yolks with starch / flour and granulated sugar. It is necessary to achieve uniformity, otherwise you may find lumps in the cream later.
3. Pour hot milk into the yolk mixture. Constantly stir the mass with a whisk so that the yolks do not have time to brew.
4. Mix the resulting liquid substance intensively with the remaining milk and put the dishes on the stove.
5. With continuous stirring, brew thick cream then set it aside to cool.

In the meantime, the dough has already come up, and it's time for us to form buns:

1. Knead the dough with your hand and put it on a table greased with vegetable oil.
2. Divide it into 6 (if you want the buns to be large) or 10 (then the buns will be small) equal parts.
3. With your hands, stretch each portion into a rectangular narrow layer.
4. From one wide edge, lay out the custard, roll the workpiece into a tube. Then pinch the tube on both sides and wrap a “snail” out of it.
5. For the rest of the parts, do the same manipulations. As a result, you will get buns, which are often prepared by Spanish housewives.
6. It remains only to send the pastries to the oven, but before that put it on a baking sheet and let it proof for a quarter of an hour.
7. Meanwhile, preheat the oven to 180 degrees.
8. A baking sheet with buns will be in the oven for 15-17 minutes, watch the baking surface through the glass. As soon as it turns red, it's time to get the buns.

Decorate the buns before serving. powdered sugar. You can mix it with vanilla or ground cinnamon.

The recipe for a treat will come in handy if you have never done yeast dough before. As you can see, all processes are extremely simple to perform and do not take much time.

Recipe for buns with custard "Patisière"

French pastries are famous for their airy structure and excellent taste. To prepare yeast buns with custard at home, you do not have to knead the dough.

In the trading network today, a lot of blanks are sold, with the help of which you can save not only time, but also effort.

If you are a busy person, I advise you to resort to some tricks from time to time, buying ready-made yeast or puff pastry.

In our case, we will knead yeast dough with your own hands, and for this take:

2 tbsp. spoons of sugar; one egg; a pinch of vanillin; a teaspoon of dry yeast; 2.5 cups of wheat flour; 35 g cl. oils; 0.2 l of milk; a pinch of salt.

"Patisser" includes: 2 yolks; 50 g of starch; 300 ml of milk; 5 st. spoons of sugar; vanillin.

From the products that are included in the recipe, 13-15 fragrant buns are obtained.

Let's start preparing a treat by kneading the dough.

For this:

1. Warm up the milk. Add yeast and stir well.
2. In a separate container, grind the egg, granulated sugar, softened butter, vanilla and salt.
3. Pour half of the sifted flour into the diluted yeast, then send the egg mixture.
4. Gradually add the rest of the flour, kneading the mass well. When it becomes smooth, lay it out on an oiled work surface.
5. Lubricate your hands with a little vegetable oil so that the dough does not stick, and knead for a few more minutes.
6. Now send the yeast dough to heat by placing it in a bowl and covering with a towel. To complete the lifting process as soon as possible, use the microwave. If it is not there, the dough will be ready for cutting in an hour or a little more.

While the dough is rising, brew the Patisière cream. In spite of unusual name, you will cope with the task in a matter of minutes, because before you probably had the opportunity to cook it.

So:

1. Pour the milk into a saucepan and mix with half the sugar that the recipe contains and vanilla.
2. Put the dishes on low heat, wait until the mixture boils.
3. In parallel, rub the yolks with the remaining sugar and starch. Dilute the thick mass with hot milk and send it to the saucepan, constantly stirring everything with a spatula.
4. When the mass acquires a thick consistency, it is considered ready. Remove the bowl from the heat and let the mixture cool completely. Do not use warm, and even more so, hot cream for the filling. This will provoke a breakthrough in the dough, through which the filling will flow onto the baking sheet and burn.

We form buns:

1. The dough, which has increased in volume by 2.5-3 times, punch down with your hands and put it on the table. Lubricate it in advance vegetable oil so you can be sure the dough won't stick.
2. Roll up the "sausage" and divide it into 10 identical parts.
3. Turn each into an oval cake.
4. Grease one edge (the one shown in the photo) with custard. An incomplete tablespoon is enough to make the buns juicy.
5. Make one turn so that the cream is closed.
6. Cut the rest of the workpiece into strips, about 7-8 pieces. Roll up one at a time, making the buns striped.
7. Line a baking sheet parchment paper, arrange the buns so that the strips are on top.
8. Let the buns stand in a warm place, in 15 minutes they will “grow up” a little and become more fluffy.
9. Before baking, brush each bun with beaten yolk and sprinkle with coarse-grained sugar.

Send the buns to the oven, after a quarter of an hour they will brown and be ready. The temperature in the oven should be at 180 degrees.

Custard pastry recipes can be found on other pages of the site.

Yeast dough buns stuffed with custard

Homemade cakes seem to be much tastier than store-bought ones. First, it is always fresh; and secondly, a part of the soul is invested in it.

To make high quality buns, take only fresh yeast. Only such a product will contribute to the rise of the dough, and hence the splendor of the buns themselves.

List of dough ingredients:

2.5 st. spoons of sugar; 0.250 kg of flour; 30 g of pressed yeast; one egg; 0.5 cups of milk; 25 g cl. oils.

Custard:

30 g of sugar; one yolk; incomplete glass of milk; 25 g butter and 2 dessert spoons of starch.

Step by step preparation:

1. Heat milk to 35-40 degrees.
2. Break up the yeast and stir into warm milk. Stir the mixture with a spoon until the yeast dissolves.
3. Melt the butter and, after cooling, stir with raw egg. Pour the mixture into milk with yeast.
4. Sift the flour to saturate it with oxygen, and gradually add to the rest of the ingredients.
5. Knead a smooth dough, roll it into a ball and place in a bowl. Cover it with a napkin and soak in a warm place for one hour. During this time, the dough will increase in volume and become fluffy.
6. While the yeast is doing its job, get on with the custard. Rub the yolk with sugar and vanilla. Then add starch. Gradually pour in the milk, whisking the mixture with a whisk.
7. Continuing to beat, warm the mass over a fire. After boiling, keep it on the stove until it thickens.
8. When the custard has cooled slightly, add the butter and rub well with a spatula. The mass should be quite thick, otherwise it will be absorbed into the dough when you begin to form the buns.
9. Punch down the dough that should rise and place on a work surface. Having rolled up the "sausage", divide it into several identical parts.
10. Form oval blanks.
11. Put a spoonful of cream on one edge, cover with dough on top, leaving the opposite edge free (as in the photo).
12. Cut it into strips, screw one on top.
13. Spread the buns on a baking sheet, making indents, and let stand warm for 10-15 minutes.
14. Before baking, grease the surface of the buns with raw yolk.
15. Sprinkle the buns with powdered sugar before serving.

My video recipe

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 one by one chicken eggs. 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.

In the meantime, prepare your favorite cream. I whipped butter with condensed milk and added cocoa. Whipped it up again.

Cool blanks to room temperature.

Carefully trim the top off the top and use a pastry bag to fill the buns with cream or jam.

Transfer the custard buns with cream to a dish, sprinkle with powdered sugar.

Serve to the sweet table.

Happy tea!

Fragrant French custard buns made 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).

Can be used instead of whole milk powdered milk or cream, spreading them 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:

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

To prepare the filling:

1. Pour 2 cups of milk into a saucepan and place over medium heat.
2. In a separate bowl, mix eggs, sugar, flour and pour in the remaining milk.
3. Without bringing the milk to a boil, gradually introduce the mixture, stirring constantly.
4. 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 "Patisière" (in French - "confectioner"), in contrast to protein cream, 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:

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

Thick sweet cream for patissier buns 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 the buns are prepared - in this case, after cooling, it is covered cling film and leave in the refrigerator;
• use starch instead of flour;
• splendor and airiness of the cream will add a few drops lemon juice introduced by 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 this:

1. Sift flour. In a separate bowl, mix flour, yeast, sugar, salt. Add cream and stir with a whisk until smooth.
2. Separate the yolk from the protein. Do not remove the protein: they are then smeared with buns before baking.
3. Make a well in the mixture, add the egg and beat with a fork.
4. Gradually add the 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 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 to about 4 times the size.
8. Knead it again without adding flour.
9. Sculpt round blanks about 5 cm in diameter, then roll them out thinly into an oval shape.
10. 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.
11. 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.
12. Line a baking sheet with parchment paper or grease with oil. Put the buns on a baking sheet and leave for 10-15 minutes.
13. Preheat oven to 180°C.
14. 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.

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

Then pour in 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. We roll out the dough into a rectangular layer, grease with 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.

Enjoy your meal!

fragrant fluffy buns with custard - one of the versions of the famous Parisian buns "Creme De Parisienne" (Crème de Parisienne). These Parisian beauties are preparing not without special efforts 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

1. 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.
2. 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.
   
3. 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.
   
4. 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.
   
5. 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.
   
6. 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 the open fire it is necessary to constantly stir the cream until it is ready.
   
7. 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.
   
8. 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.
   
9. 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.
   
10. 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.
    
11. 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 it is necessary to cool, 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! Enjoy your meal!