Description
Pillowy French-style vanilla custard cream buns bring pure comfort to your kitchen, elevating simple pastry into a delightful sensory experience. Delicate layers of buttery dough and silky custard promise sweet satisfaction that will transport you straight to a Parisian bakery.
Ingredients
Scale
Dairy and Eggs:
- 250 milliliters (8.45 fluid ounces) milk
- 1 egg yolk
- 3 egg yolks
- 20 grams (0.7 ounces) butter
- 100 milliliters (3.4 fluid ounces) warm milk
Dry Ingredients:
- 200 grams (7.05 ounces) all-purpose flour
- 50 grams (1.76 ounces) sugar
- 25 grams (0.88 ounces) sugar
- 20 grams (0.7 ounces) corn flour
- 3 grams (0.1 ounces) instant yeast
Flavor Enhancers:
- 1/2 teaspoon vanilla paste
Instructions
- Craft the velvety vanilla custard by gently warming milk and butter until fully melted in a saucepan.
- Whisk egg yolks, sugar, corn flour, and vanilla paste in a separate bowl, creating a smooth base for the custard.
- Carefully temper the egg mixture by slowly incorporating hot milk while continuously whisking to prevent curdling.
- Return the combined mixture to the saucepan, cooking over low heat and stirring constantly until the custard thickens to a creamy consistency.
- Remove custard from heat, allow to cool, and cover with plastic wrap to prevent skin formation.
- In a mixing bowl, blend flour, sugar, and instant yeast for the dough base.
- Incorporate egg yolk and warm milk, mixing to form a cohesive dough texture.
- Knead the dough until smooth, then gradually integrate butter, continuing to knead until achieving a soft, elastic consistency.
- Cover dough with a damp cloth and let rise in a warm environment for approximately 1 hour, or until doubled in size.
- Deflate the risen dough and divide into equal portions, shaping each into a neat ball.
- Flatten each dough ball into a disc and place a precise spoonful of cooled vanilla custard in the center.
- Carefully gather dough edges around the filling, pinching to create a secure seal.
- Position sealed buns seam-side down on a parchment-lined baking sheet.
- Allow buns to undergo a second rise for 30 minutes, covered.
- Heat a large pan with a tight-fitting lid over low heat (around 300°F).
- Arrange buns in the pan, ensuring they do not touch, and cover.
- Cook for 15-20 minutes, rotating or working in batches if necessary, until buns achieve a golden-brown exterior.
- Remove from heat and let cool slightly before serving, allowing the custard to set.
Notes
- Ensure milk and butter are heated gently to prevent scorching, stirring occasionally for even temperature distribution.
- Whisk egg mixture continuously while adding hot milk to create a smooth, lump-free custard that prevents scrambling.
- Use a non-stick pan or well-seasoned cast-iron skillet when cooking buns without an oven to prevent sticking and achieve even browning.
- Test dough’s readiness by gently pressing with a finger – if it springs back, it’s perfectly proofed and ready for shaping.
- Prep Time: 1 hour 45 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Steaming
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 200
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg