Butter Buns “Creme de Parisienne” with Lemon Custard
by Editorial Staff
Make a slice of Paris at home – Crème de Parisienne buns made from yeast dough with delicate lemon custard. The airy dough and aromatic lemon filling will make you use this recipe more than once.
Servings: 7
Cook: 2 hours
Ingredients
For the dough:
- Milk – 130 ml
- Egg – 1 pc.
- Butter – 30 g
- Grated lemon zest – 0.5 teaspoon (about half a lemon)
- Wheat flour – 260 g (2 glasses of 200 ml)
- Fresh yeast – 10 g
- or dry yeast – 3 g
- Sugar – 50 g
- Salt – 1 pinch
For the cream:
- Corn starch – 40 g
- Milk – 230 ml
- Yolk – 1 pc.
- Butter – 25 g
- Lemon juice – 1 tbsp
- Sugar – 60 g
- Vanilla sugar – 0.5 teaspoon
To grease buns (optional):
- Egg white – 1 pc.
- or milk – 30 ml
Directions
- Remove the butter from the refrigerator beforehand to soften.
Sift the flour through a sieve.
Warm the milk slightly (up to 40 ° C). - Add yeast, sugar and salt to warm milk. Beat in an egg.
Add soft butter. Stir everything with a whisk until the sugar dissolves. - Add half the flour.
- Remove the zest from the lemon with a special tool or a grater with fine holes and add to the dough.
- Add the remaining flour and knead the dough. It will be quite sticky, but no more flour is needed to make the dough airy, not “clogged” with flour.
Cover the bowl with cling film and leave in a warm place for 1-1.5 hours. - Prepare the ingredients for the lemon custard filling.
- Combine milk, yolk, sugar, vanilla sugar and starch in a saucepan.
- Stir everything until sugar dissolves and put on fire.
Bring the mass to the first signs of a boil – the appearance of bubbles. The cream will begin to thicken instantly. It is very important at this moment to intensively stir the cream with a whisk so that it is homogeneous. - Remove thickened cream from heat and let sit for 10 minutes.
Then add soft butter and lemon juice into the cream. Stir. After adding lemon juice, the cream will thicken even more and will look like mashed potatoes in consistency.
Leave the lemon cream to cool. - After a while, the dough increased by 3-4 times. Circle it.
- Divide the dough into 7 equal parts (I have 80 g each).
- Roll each piece of dough into an oval on a floured silicone mat or table.
Place 1 heaped tablespoon of thickened lemon cream on the edge of the dough blanks. - Fold the edge of the dough so that the cream is in the pocket and the other edge of the dough remains free. Pinch the edges of the dough carefully to prevent the cream from leaking out while baking the buns.
- Cut the remaining free edge several times, forming 5-6 petals, and wrap the bun with cream with them. Press the edges of the petals firmly against the bun.
- Line a baking sheet with parchment paper.
Place the shaped buns on a baking sheet at some distance from each other.
The surface of the dough can be greased with milk or egg white.
Let the buns sit for about 20 minutes for the dough to come up.
Preheat the oven to 190 degrees. - Bake the lemon custard buns in the preheated oven for 12-15 minutes.
- Cool the finished buns slightly (about 10 minutes) and remove from the parchment.
- Serve the Crème de Parisienne buns with lemon cream.
With a cup of morning coffee or tea, you can quietly eat a lot of such buns, be careful. Bon Appetit!
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