{"id":2597,"date":"2022-10-15T03:30:25","date_gmt":"2022-10-15T03:30:25","guid":{"rendered":"https:\/\/chefromainavril.com\/?p=2597"},"modified":"2022-12-10T23:38:43","modified_gmt":"2022-12-10T23:38:43","slug":"creme-brulee-milk-buns","status":"publish","type":"post","link":"https:\/\/chefromainavril.com\/fr\/creme-brulee-milk-buns\/","title":{"rendered":"PAIN AU LAIT CR\u00c8ME BR\u00dbL\u00c9E"},"content":{"rendered":"

Salut mes p'tits croissants !<\/p>\n

Aujourd'hui, nous pr\u00e9parons de d\u00e9licieux petits pains au lait \u00e0 la cr\u00e8me br\u00fbl\u00e9e. Ils sont honn\u00eatement tellement incroyables, nous allons \u00e9galement introduire du Tangzhong dans la p\u00e2te, ce qui lui donne une mastication et une texture parfaites.<\/p>\n

Ok, allons-y, d'accord\u00a0!<\/p>\n

\"\"<\/p>\n

Donne 6 petits pains<\/p>\n

Tangzhong\u00a0:
\n1\/8 tasse (30gr) d'eau
\n1\/8 tasse (30gr) de lait
\n1,5 cuill\u00e8re \u00e0 soupe (11,5 gr) de farine \u00e0 pain<\/p>\n

P\u00e2te:
\n1\/4 tasse de Tangzhong (lot complet d'en haut)
\n1\/4 tasse (60gr) Lait
\n1 cuill\u00e8re \u00e0 caf\u00e9 de levure s\u00e8che active
\n1\/8 tasse (25gr) de sucre semoule
\n1 1\/4 tasse (162,5 g) de farine \u00e0 pain
\n1\/2 Oeuf (gros)
\n1\/2 cuill\u00e8re \u00e0 caf\u00e9 de sel
\n2 cuill\u00e8res \u00e0 soupe (30 gr) de beurre non sal\u00e9 (temp\u00e9rature ambiante)
\n1 cuill\u00e8re \u00e0 caf\u00e9 d'huile (pour graisser)<\/p>\n

Lavage aux \u0153ufs\u00a0:
\n1 oeuf
\n1 cuill\u00e8re \u00e0 soupe de lait (ou d'eau)<\/p>\n

Garniture cr\u00e8me br\u00fbl\u00e9e\u00a0:
\n1 tasse (240gr) de lait
\n1\/2 cuill\u00e8re \u00e0 soupe de p\u00e2te de vanille
\n1\/4 tasse (50gr) de sucre
\n1,5 cuill\u00e8re \u00e0 soupe (15gr) de f\u00e9cule de ma\u00efs
\n1\/8 cuill\u00e8re \u00e0 caf\u00e9 de sel
\n2 jaunes d'\u0153ufs
\n1 cuill\u00e8re \u00e0 soupe (15 gr) de beurre non sal\u00e9
\n1\/2 tasse (120gr) de cr\u00e8me \u00e9paisse<\/p>\n

Caramel (pour garnir les petits pains)
\n3\/4 tasse (150gr) de sucre<\/p>\n

\n
\n

Faire le tangzhong<\/h4>\n
    \n
  • \n
    Dans une petite po\u00eale ou une casserole, fouetter ensemble la farine, le lait et l'eau jusqu'\u00e0 consistance lisse. Porter \u00e0 \u00e9bullition \u00e0 feu moyen-doux, en fouettant fr\u00e9quemment, jusqu'\u00e0 ce que le m\u00e9lange ait \u00e9paissi mais soit encore coulable. Cela devrait prendre 5 \u00e0 10 minutes. Votre fouet doit laisser une marque lorsqu'il est tra\u00een\u00e9 au fond de la casserole.<\/div>\n<\/li>\n
  • \n
    Verser dans un bol et couvrir la surface d'une pellicule plastique pour \u00e9viter la formation d'un film et laisser refroidir \u00e0 temp\u00e9rature ambiante.<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
    \n

    Faire la p\u00e2te<\/h4>\n
      \n
    • \n
      M\u00e9langer la levure, le sucre et le lait chaud et laisser reposer 5 minutes. Le lait doit \u00eatre agr\u00e9ablement chaud au toucher, mais pas chaud, sinon il tuera votre levure. Le m\u00e9lange doit devenir mousseux et actif si votre levure est vivante. S'il n'y a aucun signe d'activit\u00e9, jetez-le et r\u00e9essayez.<\/div>\n<\/li>\n
    • \n
      M\u00e9langer la farine, l'\u0153uf, le m\u00e9lange de lait et de levure, le tangzhong et le sel dans un bol \u00e0 m\u00e9langer. \u00c0 l'aide d'un batteur sur socle muni d'un crochet p\u00e9trisseur, m\u00e9langer \u00e0 vitesse moyenne jusqu'\u00e0 ce que tout soit bien m\u00e9lang\u00e9. Pendant que le batteur sur socle est en marche, ajouter lentement les morceaux de beurre ramolli jusqu'\u00e0 ce qu'ils soient compl\u00e8tement incorpor\u00e9s. P\u00e9trir encore 15 \u00e0 20 minutes \u00e0 vitesse moyenne jusqu'\u00e0 ce que la p\u00e2te soit lisse et passe le test de la vitre.<\/div>\n<\/li>\n
    • \n
      Fa\u00e7onnez la p\u00e2te en boule et placez-la dans un bol l\u00e9g\u00e8rement graiss\u00e9. Couvrir et laisser lever environ 1 heure jusqu'\u00e0 ce qu'elle double de volume.<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
      \n

      Faire la cr\u00e8me p\u00e2tissi\u00e8re<\/h4>\n
        \n
      • \n
        Dans une casserole ou une sauteuse, ajouter le lait. Coupez la gousse de vanille en deux, grattez la garniture et ajoutez la garniture et la gousse au lait. Porter \u00e0 \u00e9bullition \u00e0 feu moyen en remuant constamment. Retirer du feu et laisser infuser pendant 30 minutes pour absorber la saveur.<\/div>\n<\/li>\n
      • \n
        Ajouter les jaunes d'\u0153ufs, le sucre, la f\u00e9cule de ma\u00efs et le sel dans un bol \u00e0 m\u00e9langer. Fouetter ensemble jusqu'\u00e0 ce que l'\u0153uf soit l\u00e9ger et mousseux et tombe en rubans du fouet.<\/div>\n<\/li>\n
      • \n
        Verser lentement le m\u00e9lange de lait chaud dans les \u0153ufs en fouettant pendant que vous versez. Une fois que tout le lait a \u00e9t\u00e9 ajout\u00e9, remettez le m\u00e9lange dans la casserole. Cuire \u00e0 feu moyen, en fouettant constamment, jusqu'\u00e0 ce que la cr\u00e8me ait \u00e9paissi. Retirer du feu et incorporer le beurre jusqu'\u00e0 ce qu'il soit bien incorpor\u00e9. Passer au tamis \u00e0 mailles fines pour \u00e9liminer les grumeaux et couvrir d'un film plastique. Le film plastique doit toucher le dessus de la cr\u00e8me pour \u00e9viter la formation d'un film. Laisser refroidir 30 minutes, puis placer au r\u00e9frig\u00e9rateur pour terminer le refroidissement.<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
        \n

        Faire les petits pains<\/h4>\n
          \n
        • \n
          Tapisser une plaque \u00e0 p\u00e2tisserie de papier sulfuris\u00e9<\/div>\n<\/li>\n
        • \n
          Une fois que la p\u00e2te a doubl\u00e9 de volume, d\u00e9gazez-la pour lib\u00e9rer l'air et retournez-la sur un plan de travail farin\u00e9. Diviser en 6 morceaux \u00e9gaux (~ 62 g chacun en poids) et fa\u00e7onner chaque morceau en une boule lisse. Placer les boules sur une plaque \u00e0 p\u00e2tisserie espac\u00e9es d'environ 2 pouces.<\/div>\n<\/li>\n
        • \n
          Fouetter ensemble l'\u0153uf et le lait pour faire une dorure d'\u0153uf. Badigeonnez le dessus des petits pains juste apr\u00e8s les avoir fa\u00e7onn\u00e9s. Mettez de c\u00f4t\u00e9 la dorure aux \u0153ufs pour la r\u00e9utiliser juste avant la cuisson. Cela aide \u00e0 donner une couleur brun dor\u00e9 profond au four.<\/div>\n<\/li>\n
        • \n
          Couvrez les petits pains et laissez-les lever encore 30 \u00e0 45 minutes. Lorsque vous enfoncez votre doigt dans la p\u00e2te, elle doit revenir \u00e0 mi-chemin lorsqu'elle est pr\u00eate \u00e0 cuire. Vers la fin de la fermentation, pr\u00e9chauffez le four \u00e0 350\u00b0F.<\/div>\n<\/li>\n
        • \n
          Une fois les pains lev\u00e9s, badigeonnez-les \u00e0 nouveau de dorure \u00e0 l'\u0153uf. Placer sur la grille du milieu du four et cuire pendant 15 \u00e0 18 minutes jusqu'\u00e0 ce qu'ils soient dor\u00e9s et qu'ils \u00e9mettent un son creux lorsqu'on les tape. Retirer du four et placer sur une grille de refroidissement pour refroidir compl\u00e8tement avant de remplir.<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
          \n

          Remplir les petits pains<\/h4>\n
            \n
          • \n
            Utilisez un couteau \u00e0 beurre ou votre doigt pour percer un trou au fond de chaque pain. Remuez votre doigt autour de l'int\u00e9rieur du chignon pour faire de la place pour la cr\u00e8me.<\/div>\n<\/li>\n
          • \n
            Verser la cr\u00e8me fouett\u00e9e \u00e9paisse dans un bol \u00e0 m\u00e9langer et fouetter jusqu'\u00e0 ce que des pics fermes se forment. Incorporer d\u00e9licatement la cr\u00e8me \u00e0 la cr\u00e8me p\u00e2tissi\u00e8re jusqu'\u00e0 ce qu'elle soit bien r\u00e9partie.<\/div>\n<\/li>\n
          • \n
            Mettre dans une poche \u00e0 douille munie d'une douille 1\/4. Placez la pointe dans le trou que vous avez fait pr\u00e9c\u00e9demment et remplissez g\u00e9n\u00e9reusement. R\u00e9p\u00e9tez l'op\u00e9ration pour chaque petit pain.<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
            \n

            Caram\u00e9liser les pains<\/h4>\n
              \n
            • \n
              Ajouter environ 3\/4 tasse de sucre dans une petite po\u00eale et cuire \u00e0 feu moyen jusqu'\u00e0 ce que le sucre se dissolve et devienne brun dor\u00e9. Retirer du feu et verser sur les pains.<\/div>\n<\/li>\n
            • Laisser refroidir et d\u00e9guster.<\/li>\n
            • Bon app\u00e9tit!<\/li>\n<\/ul>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

              Salut mes P’tits croissants! Today we are making some delicious Cr\u00e9me br\u00fbl\u00e9e milk buns. They are honestly so amazing, we will also introduce some Tangzhong in the dough, which give it to perfect chew and texture. Ok, let’s get to it, shall we! Makes 6 buns Tangzhong: 1\/8 cup (30gr) Water 1\/8 cup (30gr) Milk […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","_jetpack_memberships_contains_paid_content":false,"wds_primary_category":0,"ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"off","ocean_gallery_id":[],"footnotes":""},"categories":[108],"tags":[],"class_list":["post-2597","post","type-post","status-publish","format-standard","hentry","category-recipe-blog","entry","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"yoast_head":"\nCR\u00c8ME BR\u00dbL\u00c9E MILK BUNS - 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