Posted by: Jonjon | March 23, 2009

Cream de Parisienne 8/10

Cream de Parisienne 8/10

March 23 2009

Dough = 20% castor sugar, 1% salt, 3% milk powder, 10% unsalted butter, 10% eggs, 52% water, 1.4% instant yeast to bread flour
Filling = 7% cake flour, 17% castor sugar, 57% milk, 7% egg yolks in total

Cream de Parisienne


250g bread flour 125g
3.5g instant yeast 1.75gg
50g castor sugar 25g
2.5g salt 1.25g
7.5g milk powder 3.75g
25g unsalted butter 12.5g
25g egg 12.5g
130ml water 65g

1. Mix all ingredients to form an elastic dough and prove in a greased mixing bowl for 60 minutes.
2. Knead the dough to release the air in it and prove for 30 minutes.
3. Divide dough into 60g pieces and shape it into round balls. Rest the dough for 25 minutes.
4. Roll the dough into a flat sheet of 10cm x 14cm in dimension. Add in 40g filling and shape(refer to e-pan site for the shaping). Prove for 45 minutes.
5. Egg glace the surface and top it with some almond flakes.
6. Bake at 210C for 15 -20 minutes or till golden brown.

Custard: (about 300g)
26g cake flour
60g castor sugar
200ml milk
25g unsalted butter
2 large egg yolks (about 36g)
1/4 – 1/2 tsp vanilla essence

1. Sieve flour into a microwavable bowl. Stir in the sugar and mix well.
2. Heat milk in a suacepan till nearly boiling but not boiling. Add this hot milk into the flour mixture, stirring all the time.
3. Microwave for 1.5 minutes in a 600W microwave oven. Remove from MW, stir mixture. Send it back to the microwave for 1.5 minutes on HIGH again.
4. Add in the lightly beaten egg yolks and blend well.
5. Microwave mixture for 1 minute.
6. Add in the butter and vanilla essence and mix well.

The dough was just okay. The bread was not soft, but not hard either. I was expecting something light. For the filling, I used the filling from the cream puffs. For shaping, just make sure that you cut the ends properly, otherwise they will stick to each other.

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