Crème de Parisiens Buns

Ingredients

for the dough:

Flour 375 g

Dry yeast 5 g

Sugar 75 g

Salt 1/3 tsp

Dry milk 12 g

Butter 40 g

Lemon zest 1/2 tsp

Egg 1

Water 200 ml

For the cream:

Milk 350 ml

Egg yolk 2

Corn starch 2 tbsp

Sugar 4 tbsp

Lemon zest

Vanillin to taste

Butter 40 g

Almonds 50 g

Lemon juice 1 tbsp

Mix all dry ingredients: flour, cream (milk), yeast, sugar, and salt. Beat the egg with a fork and combine it with the water. Gradually add the zest and butter and knead into the dough.

The dough will be sticky, but don't add any more flour. Cover the dough with a towel and let it rise for about 2 hours.

Dissolve the starch in the milk, add the yolks, sugar, vanilla, and zest, and cook over medium heat, stirring constantly (the finished cream will begin to bubble). Cool, add the butter, beat lightly, and then add the almonds and juice.

You can also make chocolate "Parisienne" cookies by replacing 2-3 tablespoons of flour with cocoa powder. In this case, it's better to add chocolate to the cream instead of butter.