【大人気】パン職人が教える絶品ミルクフランスの作り方。

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories and suitable for lactose-intolerant individuals.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

bread flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Measure the dough ingredients and mix until no dry flour remains. Cover and let rest for 20 minutes.

Add 4g of salt to the dough and incorporate it. Knead the dough using rubbing and folding techniques for about 6.5 minutes total.

First fermentation: Let the dough rise at 35°C for 40 minutes, then punch down. Let it rise again at 35°C for an additional 30-40 minutes.

Divide the dough into 4 equal pieces, shape them into rounds, and let rest for 15 minutes.

Shape the dough by flattening gently, folding from the bottom and top, and sealing the edges to form a rod about 17cm long.

Final fermentation: Arrange the shaped dough on a baking sheet and let rise at 35°C for 30 minutes. Preheat the oven to 240°C after removing the dough.

Make the milk cream by mixing 70g of butter and 30g of powdered sugar. If the butter is hard, melt it gently. Once mixed, add 45g of sweetened condensed milk and mix well. Place in a piping bag and chill.

Just before baking, score the dough. Spray the dough with water and slide it onto the preheated baking sheet. Spray the oven with water and bake for 8 minutes, then rotate and bake for an additional 3 minutes.

Once cooled, fill the bread with the milk cream to finish.

Cooking Techniques

Spice Level:

Allergens