Custard buns: recipe and cooking secrets. Custard buns: recipe and cooking secrets Recipes for yeast buns with custard

15.12.2021Heading: The buildings

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.

With a little fantasizing about the appearance, you can prepare custard buns 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. spoons of 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:

Dissolve sugar and dry yeast in warm water.
Beat in one egg.
Sift the flour and fold it into the bowl with the rest of the ingredients.
Add salt and butter.
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.
For the dough to rise, create the 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.
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.
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:

In a bowl with thick walls, boil the milk, pouring a pinch of vanilla into it.
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.
Pour hot milk into the yolk mixture. Constantly stir the mass with a whisk so that the yolks do not have time to brew.
Mix the resulting liquid substance intensively with the remaining milk and put the dishes on the stove.
With continuous stirring, brew a 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:

Knead the dough with your hand and put it on a table greased with vegetable oil.
Divide it into 6 (if you want the buns to be large) or 10 (then the buns will be small) equal parts.
With your hands, stretch each portion into a rectangular narrow layer.
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.
For the rest of the parts, do the same manipulations. As a result, you will get buns, which are often prepared by Spanish housewives.
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.
Meanwhile, preheat the oven to 180 degrees.
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 with powdered sugar before serving. 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 make yeast custard buns 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 the yeast dough with our 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:

Warm up the milk. Add yeast and stir well.
In a separate container, grind the egg, granulated sugar, softened butter, vanilla and salt.
Pour half of the sifted flour into the diluted yeast, then send the egg mixture.
Gradually add the rest of the flour, kneading the mass well. When it becomes smooth, lay it out on an oiled work surface.
Lubricate your hands with a small amount of vegetable oil so that the dough does not stick, and knead for a few more minutes.
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. Despite the unusual name, you will cope with the task in a matter of minutes, because before you probably had the opportunity to cook it.

So:

Pour the milk into a saucepan and mix with half the sugar that the recipe contains and vanilla.
Put the dishes on low heat, wait until the mixture boils.
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.
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:

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 with vegetable oil, so you will be sure that the dough will not stick.
Roll up the "sausage" and divide it into 10 identical parts.
Turn each into an oval cake.
Grease one edge (the one shown in the photo) with custard. An incomplete tablespoon is enough to make the buns juicy.
Make one turn so that the cream is closed.
Cut the rest of the workpiece into strips, about 7-8 pieces. Roll up one at a time, making the buns striped.
Line a baking sheet with parchment paper, lay the buns so that the strips are on top.
Let the buns stand in a warm place, in 15 minutes they will “grow up” a little and become more fluffy.
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, use 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:

Heat milk to 35-40 degrees.
Break up the yeast and stir into warm milk. Stir the mixture with a spoon until the yeast dissolves.
Melt the butter and, after cooling, stir with raw egg. Pour the mixture into milk with yeast.
Sift the flour to saturate it with oxygen, and gradually add to the rest of the ingredients.
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.
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.
Continuing to beat, warm the mass over a fire. After boiling, keep it on the stove until it thickens.
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.
Punch down the dough that should rise and place on a work surface. Having rolled up the "sausage", divide it into several identical parts.
Form oval blanks.
Put a spoonful of cream on one edge, cover with dough on top, leaving the opposite edge free (as in the photo).
Cut it into strips, screw one on top.
Spread the buns on a baking sheet, making indents, and let stand warm for 10-15 minutes.
Before baking, grease the surface of the buns with raw yolk.
Sprinkle the buns with powdered sugar before serving.

My video recipe

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 choux pastry buns? To do this, melt the butter over a fire, putting it in a metal container. Add salt and 1 cup cold water to it. 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 a 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 with powdered sugar. This will make them look even more appetizing.

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 is 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!

What a wonderful way to smell home baking, at such moments it becomes warmer in the soul and I want the whole family to quickly gather for a cup of tea at the table.

Fluffy French custard buns are world-famous and should be in your cookbook too. Baking is prepared quickly, but it turns out tender, fragrant, airy, in a word, next to which it is simply impossible to resist tasting.

French custard bun 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 tablespoons + -
- 5 tablespoons + -
- 2 pcs. + -

How to make French custard buns

Fragrant buns made from French puff pastry will cause a sensation among fans of homemade cakes. We will prepare the dough and cream ourselves, the key to good baking is to do everything with your own hands and use only fresh ingredients for this!

But if you have a proven 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 this mixture stand for 20 minutes.
Sift flour twice, add salt, sugar, egg whites and sunflower oil. While stirring, gradually add milk with yeast. Knead a tight dough and leave warm for 50 minutes to rise.

Making custard for french buns

To make cream, take a 1-liter saucepan, pour 400 ml of milk into it and put it on medium heat.
In a bowl, mix eggs, sugar, flour and pour in the remaining milk. In steaming, but not boiling, milk, gradually introduce the mixture, while constantly stirring it. Wait until the mass 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 the 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 pieces 2 centimeters thick. Place the buns on a greased baking sheet and bake in the oven for 20-25 minutes at 230°C.
Take the buns out of the oven, sprinkle with powdered sugar and let them cool a little, then enjoy fragrant French pastries with pleasure.

We recommend watching a detailed video on how to cook French custard buns. You can first see how the whole cooking process looks like step by step and easily repeat them in your kitchen.

To really “get closer” to true French pastries, we suggest you prepare Patisière cream, which will turn familiar buns into a masterpiece.

How to make homemade patisserie cream

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

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

The preparation of the cream is quite simple, follow the exact method of cooking and get one hundred percent result. You can prepare the cream in advance, in finished form it can be stored in the refrigerator for a whole week.

In a bowl, combine sugar, flour and starch, add egg yolks to them and stir.
Pour half a glass of milk into a bowl and beat with a whisk so that there are no lumps.
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 constantly with a wooden spoon and bring the cream to a thickening.
Remove from heat and add vanilla sugar to the cream, mix.
When the cream has cooled or is slightly warm, add the butter and beat with a blender or mixer for 3 minutes.

You can prepare several options for the cream to your taste: chocolate (with the addition of cocoa or dark chocolate), lemon (with lemon juice or liquor), author's (just add your favorite ingredient).

Homemade cream "Patisière" is ready - you can safely start cooking French cream buns.

Recipe for French buns with Patisière cream

Ingredients

Wheat flour - 3-4 cups (how much 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;
Cream "Patisser" - 700 g.

How to make fluffy French buns with patissière cream

Pour warmed milk into a deep container, add sugar, yeast, mix well so that the yeast dissolves.
Add eggs, melted margarine and 1-2 cups of sifted flour, mix well. Gradually add the rest of the flour and knead a soft dough (so as not to stick to your hands).
Divide the dough into 2 parts. Roll out two layers of dough and grease with cream (leave 4 tablespoons of cream for decoration).
Lubricate the rolled dough with cream and roll into a roll, cut with a knife into pieces of 3 centimeters.
Line a baking sheet with baking paper, grease with butter and place the buns on it at short 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.
Preheat the oven well and bake the buns at 200°C for 15 minutes. Take out the finished buns, let them “rest” for 5 minutes. While still warm, they need to be smeared with cream on top.

The recipe is 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.

Cook with pleasure!

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 the heat 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.

Bon Appetit!