|1.||Milk Cream||350 Ml|
|2.||Lemon juice Cream||1 art. l|
|3.||Almond Cream||50 Column|
|4.||Butter Cream||40 Column|
|5.||Vanilla Cream||0.5 Tsp|
|6.||Lemon zest Cream||1/2 PC.|
|7.||Sugar Cream||4 art. l|
|8.||Flour Cream||2 art. l|
|9.||Egg yolk Cream||2 PC.|
|10.||Flour Dough||375 Column|
|11.||Water Dough||195 Ml|
|12.||Chicken egg Dough||1 PC.|
|13.||Lemon zest Dough||1/2 Tsp|
|14.||Butter Dough||40 Column|
|15.||Cream 10% Dough||12 Column|
|16.||Salt Dough||1/3 Tsp|
|17.||Sugar Dough||75 Column|
|18.||Dry yeast Dough||5 Column|
For dough, mix flour, cream, yeast, sugar, salt. Beat the egg a little and mix with water, gradually introduce the egg and water into the flour mixture and knead the dough. Knead the lemon zest and butter in the dough.
For cream, dilute flour in milk, add yolks, sugar, vanilla, zest and put to boil over medium heat, stirring constantly. When the cream begins to gurgle, it is already ready. Cool, add oil, beat lightly and adding ground almonds and lemon juice, mix.
Roll out the dough, put the cream on one side and blind the bun of any shape.
Bake the creme de Parisien buns at 180 degrees until golden brown for about 20 minutes. Sprinkle with powdered sugar.