Rolls of Krem-de-Parizyen

Rolls of Krem-de-Parizyen

Ingredients

for dough:
375 g of flour (previously to sift)
5 g of yeast powder (or 15 g live)
75 g of sugar
1/3 h. l. salts
12 g of powdered milk (or soluble cream for coffee)
40 g of the kindled desi
1/2 h. l. lemon dried peel
1 small egg
195 ml of water (either milk, or mix of milk and water 1:1)

for cream:
350 ml of milk
2 yolks
2 full tablespoons of corn starch (or torments)
4 tbsps of sugar
the dried peel 1/2 lemons which is cut off by tape
vanillin or vanilla sugar to taste
40 g of desi
50 g of sweet almond and 1 bitter almond to roast and process in the blender
1 tablespoons of lemon juice

Preparation:

dough:
To mix all dry ingredients: flour, cream (milk), yeast, sugar, salt. to shake up egg fork and to connect to water and gradually entering into flour mix, to knead dough. To add dried peel and oil, to mix in in dough.

Dough turns out sticky, but not to add flour any more.

To cover dough with polotenechok and to put to approach, approximately, for 2 hours.

cream:
To dissolve starch in milk, to add yolks, sugar, vanilla, dried peel and to put to cook on average fire constantly stirring slowly (ready cream starts gurgling).

To cool, add oil, slightly to shake up and, having added almonds and juice, to mix.

NOTE. It is possible to prepare and chocolate Parisians, having replaced in the test of 2-3 tablespoons of flour for cocoa powder.
In this case it is better to add chocolate instead of oil to cream.

The description under photo

Cutting:
To press down the suitable dough, to pripylit land surface flour and to divide dough into 15 slices.
To roll each slice with oval of 12-15 cm.

To lay out cream is closer to one edge, having receded from edge of 3 cm
To close cream dough and it is good to close up edges.

To cut the remained edge of dough strips and to curtail roll.
To place rolls on the baking tray laid by baking paper and to put on rasstoyka for 30 min.

To grease with yolk and to bake in heated-up to 180 gr. With oven of 15 minutes till golden color.
To cover ready rolls with towel and, having given poostyt 10-15 minutes, to strew with icing sugar.

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