How to make Spanish custard buns. Spanish custard buns: recipe, cooking features and reviews

A cook with experience knows that there are Spanish buns - this is one recipe, there are French ones (and there are many varieties of them), there are brioches - sweet buns with brewer's yeast. And the custard is not presented in a single copy. For example, patissier cream, which is used not only as a confectionery filling, but also as a self-sufficient dish.

The recipe for Creme de Parisien buns is also famous, and they are often confused with the famous Spanish buns. But the recipes, indeed, are so similar that it is not surprising to confuse.

IN conventional oven, in the most simple conditions, you can cook a dish with a lot of history, invented by Western pastry chefs many years ago. Such a treat with custard maybe with author's culinary inclusions - seasonings can be added to the filling, citrus peel etc.

Ingredients

Fresh yeast - 30 g;
Flour - 300-350 g;
Water - 130 ml;
Chicken egg - 3 pcs.;
Milk - 250-300 ml;
Vegetable oil - 20 ml;
Corn starch - 20 g;
Sugar - 120 g;
Salt - to taste;
Butter - to taste;
Powdered sugar (for sprinkling).

Custard Buns: Recipe

This begins culinary process from the preparation of the dough. It is necessary to prepare a magnificent rich yeast dough. To do this, you mix yeast and water with a whisk. Add 50 g of sugar to this mixture. You whip everything.

Step by step cooking buns:

Add flour, 1 egg and two tablespoons of vegetable oil to the resulting mass.
You knead the dough. Add a teaspoon of salt in the middle of the mixture. The test needs to be flexible.
Cover the dough cling film and leave for 40 minutes.
Now you can prepare the cream that will be inside the buns. Place a saucepan on the stove and pour milk into it. You can add some vanilla to the milk. Bring the milk to a boil.
With a whisk in another bowl, beat in two yolks, 60-70 grams of sugar and corn starch. Stir this mixture, and pour half the volume of already hot milk into it. Return the saucepan to the stove. While stirring the milk, pour in the mixture with the yolks. When the mixture starts to boil, remove it from the heat. Cool down.
Spread the dough, divide it into 100-gram pieces (by eye). Spread butter on the table. With your hands, stretch a piece of dough evenly.
Brush the dough on top butter. Put the cream, wrap the dough in a roll. And then - in a snail. Do this with each piece of dough.
Line a baking sheet with parchment. Put buns on it.
Leave the buns on the baking sheet for ten minutes, and then send it to the oven for 20-25 minutes. The temperature is 180 degrees.
Decorate the finished buns powdered sugar!

So the dessert is ready, and you can serve it with tea, non-alcoholic mulled wine or coffee with milk.

Buns in the oven with cream de parisien

This recipe is very similar to the one above, only the shape of the buns will be different.

To do this, you need to roll out the ball of dough so that it takes the shape of a rectangle. Put the cream on the edge of this rectangle. Wrap up so that the cream is inside. Cut the rest of the dough into long strips. The strips cover the area with the wrapped filling, which forms a beautiful pattern.

The main thing is that the stripes are even, the same, and the gaps between them are also equal.

The dessert is ready, use this cream for cakes and pies, and even as a dressing for fruit salads. And the buns will good treat for a weekend breakfast, or as a hotel for friends and relatives.

Spanish custard buns: recipe with photo step by step

Cooking Spanish custard buns (video)

Ingredients:

for custard

milk - 300 milliliters;
vanilla pod - 1 piece;
egg yolks - 2 pieces;
sugar - 60 grams;
corn starch - 20 grams;

for the test

water - 120 milliliters;
fresh yeast - 30 grams;
sugar - 50 grams;
egg - 1 piece;
flour - 300 grams;
vegetable oil- 2 tablespoons;
salt - 2.5 grams.

Buns with custard. Step by step recipe

We combine water and fresh yeast. Whisk well with a whisk to dissolve the yeast in the water.
Then in yeast water add sugar and beat well again to melt the sugar.
Then you need to add flour, vegetable oil and an egg. Knead the dough with a silicone spatula.
After a little kneading, add salt to the dough and continue kneading the dough.
The dough should be soft. We place it under a cling film and leave it to rest for 30-40 minutes.
To prepare the custard, you need to take a saucepan, pour in milk and put on the stove.
Add the seeds from the vanilla bean to the milk. Bring milk to a boil. I replaced the vanilla pod with vanilla.
In a bowl, combine two yolks, sugar and starch. Mix everything with a whisk. I want to add on my own that I did not add starch to the cream, but ordinary wheat flour.
When the milk boils, then you need to pour half the milk in a thin stream into the yolks, stirring constantly.
Then we put the saucepan with the second half of the milk on the stove and now pour the starch mixture into the saucepan in a thin stream. Constantly stirring vigorously. When the cream starts bubbling a little, remove from heat.
soft, elastic dough We take it out of the cling film and divide it into approximately equal parts.
Lubricate the table with butter and take a piece of dough and stretch it. For more details on how to do this, you can watch the video.
We put custard on the dough and roll the bun in the form of a roll. And from the roll we make, as it were, a snail. The video shows very well how to do it.
We cover the baking sheet with parchment and put the buns. Leave the buns for 10 minutes.
We bake at a temperature of 180 degrees with convection for 20 minutes.
If desired, ready-made, cooled buns can be sprinkled with powder. As for me, then the buns look more beautiful.

spanish buns so porous and layered that they just melt in your mouth. I used to make these buns chocolate paste, it turned out very tasty. These buns are very versatile, because you can use different fillings - pumpkin, apples, cinnamon. They are delicious both warm and cold. Their taste is simply amazing. I share my recipes with you on the Super Chef portal. I have a lot more interesting things for you.

Calories: Not specified
Cooking time: Not indicated

Ingredients:

- wheat flour - 300 grams,
- pressed yeast - 10 grams,
- honey - 1 tablespoon,
- milk - 120 grams,
- sunflower oil- 1 tbsp.,
- table salt - ½ tsp,
- egg - 1 piece,
- butter - 75 grams.

Custard:

- milk - 300 ml.,
- egg yolks - 3 pieces,
- granulated sugar- 60 grams,
- vanillin - a pinch,
- starch - 1 tbsp,
- powdered sugar - 1 tbsp.

Recipe with photo step by step:

First you need to prepare the custard. Separate the whites from the yolks and hide the first in the refrigerator, as they will not be needed for this recipe. Mix egg yolks with milk in a small metal bowl.

Lightly beat everything with a whisk until the liquid mass is homogeneous.

Separately, mix sugar with starch and vanilla. The original calls for corn starch, but I used potato starch. The difference in the end will be completely insignificant.

Put the ladle on a small fire and stirring constantly (otherwise the cream will instantly burn), cook until boiling. Then cover the ladle with custard with cling film and leave in this form until completely cooled.

Now that the cream is ready and cooling down, you can start kneading the dough for the buns. In a deep bowl, mix flour and salt.

Pressed yeast crushed into warm milk in which to add a spoonful of honey. Leave for 15 minutes until the yeast is completely dissolved and swollen.

Then add the egg, diluted yeast and sunflower oil to the flour. Mix everything and knead the dough.

Knead the dough for 5-7 minutes until it becomes elastic and does not stick to your hands. Lubricate with oil, cover with a towel or cling film and leave warm for an hour.

During this time, the dough for Spanish buns will rise two to three times.

Melt the butter slightly. You will need it to grease the dough for buns.

The cooled cream will turn out to be quite thick, which will allow it not to flow out much during the baking of finished products.

Now you can start forming the buns themselves. Divide the dough into six equal parts, brushing the kitchen board or surface with butter.

Roll out each piece of dough very thinly into a rectangular shape. Be sure to grease the surface with oil before rolling out each piece of dough.

On the edge of the wide side, spread the cream with a spoon.

And gently roll the dough into a tube.

Then twist the tube in the form of a snail, as in the photo. And do the same with each piece of dough.

Leave the buns in a warm place for half an hour to approach and grease them on top with butter. Bake the Spanish custard buns in a preheated oven at 180 degrees for 20 minutes. Readiness to check with a toothpick.

Put the finished buns on a wide plate and generously sprinkle with powdered sugar, without waiting for them to cool. Keep finished goods recommend in food bag for longer freshness. Be sure to try these as well.

Spanish custard buns are ready. Pour a glass of milk and enjoy delicious pastries.

Bon appetit!

This pastry differs in its shape from the usual buns. They are easy to prepare, although you have to tinker with the dough.

Required:

four glasses of flour;
one and a half glasses of milk, sugar;
butter - about 200 grams;
5 eggs;
7 grams of yeast (need dry);
a pinch of salt.

Cooking method:

Make a dough: pour warm milk into a convenient container, add yeast with a pinch of sugar, stir, set aside for ten minutes.
Beat eggs, send to yeast.
Separately, knead the flour with the rest of the sugar, salt, pour in the milk mixture, then add softened butter, beat with a mixer, add four eggs too.
After that, knead the dough with your hands, collect it into a ball, leave it for two hours to approach.
Grease brioche molds with oil.
Divide the dough into twelve balls, shape them into a small pin, the "head" of the bun is about 1/3 of the "body".
Transfer the buns to prepared forms, cover with a towel, wait an hour: while you can go about your business, and at the same time put the oven to warm up.
Lubricate the buns with a beaten egg, bake in an oven heated to 100 degrees for half an hour. The buns should be golden brown.

If you are not going to immediately serve everything to the table, then keep the buns cooled in a bag, tightly closing it.

Buns with cream "Patisière"

This pastry originally from Spain is called Creme de Parisien buns. They are easy to make at home to pamper them. unusual taste both yourself and your household.

You will need (dough):

half a kilo of flour (take wheat);
220 ml of milk;
50 grams of butter, sugar;
egg;
6 grams of dry yeast;
two tablespoons of cream;
a pinch of salt;
lemon peel.

Custard:

two egg yolks;
milk - about 400-450 ml;
150 grams of nuts (walnuts, almonds);
a piece of butter;
4 tablespoons of sugar cornstarch;
vanillin, lemon juice- for an amateur.

How to cook:

Make the creme patissier the day before you start making the buns themselves. Warm the milk, but do not bring to a boil! Beat the yolks with sugar wheat flour, starch, add a little lemon juice. Pour some milk into the yolks, stir, pour into the milk on the stove, cook for ten minutes, stirring. The cream should become thick.
Melt the butter. Send to the cream along with vanilla, lemon juice. Mix thoroughly, remove from heat, cool, put in the refrigerator overnight. The cream will thicken during this time. In the morning, add nuts to it and put it in the refrigerator again.
Now you can move on to preparing the dough. Mix flour with yeast, salt, sugar, cream. Whisk. Make a well in the mixture, beat in the egg, pour in the milk and knead the dough.
Add melted butter with lemon zest. The dough turned out quite sticky - as it should be, no more flour needs to be added! Cover with a towel and put in a warm place for two hours.
The dough will rise four times. Knead it a little - it does not stick to your hands and well behind the skin.
Now make round cakes from the dough, roll it into an oval, put a couple of teaspoons of cream.
Close up the edges - here be careful, if you close them weakly, the cream will simply leak out during the baking process.
Make a few shallow cuts on the surface of the dough.
Put the prepared buns on a baking sheet, leave for ten minutes, cover with whipped egg whites (leftover from the preparation of the cream), bake in an oven heated to medium temperature for twenty minutes.

Ensaimadas

Another good recipe delicious pastries for the whole family. She is distinguished by her appearance- represents curls that are prepared from yeast dough. Previously, in Spain, it was prepared only from dough, but after that, more and more often, you could find a mouth-watering filling inside. The crust is crispy, and the middle is airy and soft.

Required:

300 grams of flour;
200 grams of marmalade;
one hundred grams of butter, water;
two tablespoons of vegetable oil, powdered sugar;
egg;
yeast, sugar, salt - for an amateur.

Cooking algorithm:

Sift flour, add salt, yeast, sugar, mix well.
Form a recess, beat in an egg, pour water, vegetable oil. Next, immediately knead the elastic dough - not sticky, but soft enough, it should be comfortable to work with.
Cover the bowl with the dough, put it in a warm place and wait: it should double in size.
Divide the risen dough into equal pieces.
Roll out each piece very thinly into a rectangle. Lubricate with butter.
Lay out the filling. IN this case it's marmalade.
Twist with a sausage, roll with a snail, but not tightly: the gap between the turns should be noticeable.
Transfer the pastries to a baking sheet, grease with oil, leave for half an hour. While you can put the oven to warm up to an average temperature of 180 degrees.
Bake for twenty minutes, then cool and sprinkle with powdered sugar.

You can use a different filling, each time surprising your loved ones.

Another variant of "Ensaimadas"

This recipe for buns is not much different from the previous one. Here it is worth adding cocoa powder in the process of preparing the dough to make the snails chocolate. As a filling, take a pound of cottage cheese, mix with 200 grams of sour cream, sugar. For spice, add lemon peel. Then cook, as in the first version of the muffin. Lovers will love chocolate treats!

"Parisian"

Why not see what the French can offer us? This pastry is distinguished by its delicate taste!

You will need (dough):

half a kilo of flour;
200 ml of milk;
110 grams of sugar;
8 grams of yeast (dry);
eggs - 1-2 (depending on size);
butter, salt - for an amateur.

Cream:

350 ml of milk;
sugar - an arbitrary amount;
2 yolks;
a sachet of vanillin;
butter, starch, lemon juice and zest - not for everyone.

Cooking process:

Knead out necessary ingredients soft dough, leave to double in size. This takes about an hour and a half.
While you can do the cream. Mix milk with starch, sugar, zest, yolks, put on a quiet fire, cook, stirring with a whisk.
Add lemon juice, when the cream has cooled, send the melted butter, beat.
Divide the dough into twenty pieces.
Roll out the ball of dough into a cake.
Put the custard with a spoon, form buns.
Share on baking paper, smearing it with oil, leave for half an hour.
Then brush with an egg, sprinkle with almond leaves or sesame seeds (this is optional).
Bake in preheated oven for fifteen minutes.

These are more like cakes - airy, soft, fragrant and tender!

Spanish custard buns (video)

Whichever recipe you choose, if you follow the instructions, it will turn out amazing. tasty treat for tea or coffee! Enjoy your culinary creation!

Sunday, November 27, 2016 10:34 am + to quote pad

Description: I came across this recipe by accident and decided to give it a try. The recipe is simple and fast enough, and the taste will not leave anyone indifferent! I invite everyone for a cup of tea with fragrant pastries!

dough:
water (warm) - 120 ml.
sugar - 50 gr.
yeast (dry, I have dry "Saf moment") - 7 gr.
wheat flour - 300 ml.
vegetable oil 2 tbsp. l.
butter (soft, for greasing the table)
filling:
milk - 300 ml.
sugar - 60 gr.
vanillin - 1 pinch
egg yolk - 2 pcs.
corn starch (can be replaced with regular or flour) - 20 gr.
For decoration:
powdered sugar

IN warm water add sugar and yeast. Mix well.

Add egg and mix again.

Pour in the sifted flour. Mix a little.

Add salt and vegetable oil and knead a soft dough.

This is how it should turn out. I kneaded the dough for 2-3 minutes. Now you need to heat the microwave with a glass of water for 1 minute. Remove the glass and put the bowl with the dough, cover with a lid (I used a microwave lid). Leave to rise for 30-40 minutes. I always have a great rise in half an hour.

While the dough is rising, you can work on the filling.
Boil milk with a pinch of vanilla.

Separately combine the yolks, sugar and starch (or flour). It is necessary to achieve uniformity.

Pour about half of the hot milk in a thin stream into the yolk mixture, stirring constantly so that lumps do not form.

The resulting mixture is poured into boiling milk and, with continuous stirring, cook until thickened. We leave to cool.

Now we can return to the test. It has risen well.

Ready dough knead a little and divide into 6 equal parts. The buns are very large, so you can divide the dough into large quantity parts. Lightly dust them with flour.

Lubricate the table with soft butter and put the first ball of dough on top. Press lightly with an oily hand.

Stretch it thinly, the thickness of the layer is about 1 mm.

Put our custard on the edge

And, pinching the edges, twist into a roll.

Then turn into a "snail".

Be sure to fold the "snail tail" under it so that the cream does not leak out.

This is what the future Spanish bun looks like.
Do the same with the remaining balls of dough.

Put the "snails" on a baking sheet covered with parchment. Leave to rise for a few minutes (I put in a barely warm oven for 10 minutes).

After rising, the buns expand well.
We bake them at t 180 * C. until browning (15 minutes, but be guided by your oven.

It remains only to sprinkle them with powdered sugar and enjoy the tenderness of Spanish buns!

These are the beauties that turn out in the end. Help yourself!

And this is a cut.

And a breaker.
Happy tea!