World’s recipes – France: Pains à la crème pâtissière

In the previous post I shared with you my recipes of crème pâtissière and mentioned of making rolls with it. Now come the rolls.

Actually, I don’t really know, if this is an original french recipe or not, but I found it many years ago, made and loved.

I have to say, I love fench baking recipes. In fact, I love these rolls so much that I’ve made them twice within two weeks. At the moment, I’m writing this post, I can see them in the box  So sweet and delicious!


I CANNOT, I MUST EAT THEM AND NOW, but calm down, wait until morning.

You need for dough:

  • 10 gr of yeast (or 5 gr of dry yeast – I personally didn’t use dry yeast for this dough, but if you like, you can choose it)
  • 50-100 gr of white sugar (it depends on how sweet you want your dough)
  • 350 gr of flour (or more if necessary)
  • 2 egg white
  • 1 package of vanilla sugar
  • 50-100 gr of butter
  • 125 ml of milk
  • a bit salt (just a little)

You can find recipes for crème pâtissière under the link below. I chose for my rolls the version number 3.

How to make:

1. Mix yeast and sugar in warm milk and leave for 15 minutes.

2. Add egg white, butter and salt. Mix good to a paste. Add flour and knead to a dough. Keep warm and leave for an hour.

3. After an hour roll the dough out. I made it thinner than I wanted. Roll it out about 1 cm thick.

4. Spread the cream on the dough.

5. Scroll to a big roll. It isn’t necessary to plait like I did.

6. Cut the roll in pieces, I would say 2-3 cm thick.

7. Place the pieces on baking tray and leave for 40 minutes to let them grow.

8. Bake at 180″C for 30-40 minutes.

Oops… Too big for the tray.

9. Let them cool and ice with sugar powder mixed with a bit water.

This is already the second portion.

Enjoy 🙂

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