Cream de Parisienne

Cream de Parisienne is a custard bread which I did sometime ago. This bread was originally posted in the June archives with the Cream Cheese Pan. Since some friends wanted to try this recipe, I have taken it off the June archive and translated the recipe from E-Pan here. For original recipe and shaping process please check out the E-pan site, they have got interesting bread recipes.
Lena, this is for you! Happy trying.



Cream de Parisienne
Ingredients:
250g bread flour
3.5g instant yeast
50g castor sugar
2.5g salt
7.5g milk powder
25g unsalted butter
25g egg
130ml water

Method:
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

Method:
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.