Sweet buns "Cream Parisian"

For the dough:

40 g butter
Which oil to choose? we'll show

5 g yeast

2.5 glass flour

1 glass water

1 egg

? glass sugar

3 h. l. milk powder

? h. l. grated lemon peel

? h. l. salt

For the cream:

350 g milk

40 g butter

2 egg yolks

? lemon (peel, cut ribbon)

4 Art. l. sugar

3 Art. l. flour / starch

? h. l. lemon juice

1 pinch of vanillin

1.5 cups flour mixed with milk powder, yeast, salt and sugar.

Beat with a fork egg and mix with a glass of water, slowly add the flour mixture, then add the zest and put the butter, add the remaining flour, knead the dough, leave it for 2 hours in the heat.

Pour the milk starch or flour cream, add egg yolks, zest, vanilla, sugar, simmered to bring to a gentle boil, remove from heat, remove the ribbon zest, cream to cool down.

In the cooled cream put the butter, a little beat up, add the lemon juice.

Powder with flour work surface, roll the dough, divide into pieces, roll each into a pancake, put the cream from the center closer to one edge, cover with another cream to the middle zaschipnut, cut the remaining edge strips, cover them with the cream of the buns.

Baking tray lay a parchment or grease, put buns for 15 minutes leave the oven heat to 200 degrees and bake sweet buns "Cream Parisian" for 15 minutes, to get, to give a little cool out onto a plate and serve with tea.