Puff pastry for tubes with cream. Puff pastries with protein cream - recipe with photo. Recipe for making puff pastries with protein cream

The taste of crispy and crumbly tubes with various fillings is familiar to everyone since childhood. This delicacy is still not inferior in popularity to biscuits, cakes and homemade cookies. If you decide to make this treat at home, protein straw cream is the perfect choice.

To make the perfect protein cream, all you need is a few drops of lemon juice, egg whites, granulated sugar and a powerful mixer. At first glance, everything is quite simple, isn’t it? In fact, there are certain subtleties and nuances that need to be taken into account:

• First, it’s worth saying a few words about the quality of the products you choose. The cream requires fresh and chilled eggs, since only they can rise to fluffy, stable peaks.
• Any utensils used must be perfectly clean, dry and grease-free.
• It is very important to beat the egg white mixture for at least 5 minutes, even if it seems to you that the foam is quite stable.
• When making custard, the main thing is to keep an eye on the sugar syrup. Do not boil the liquid too much. Remove the pan from the heat as soon as the sugar turns a light caramel color.
• If you want to give the protein cream a special color using food additives and dyes, know that you can only use those that do not contain alcohol.

And I would also like to note that the entire range of taste of the protein cream is fully revealed only at room temperature, so there is no point in preparing the filling for the delicacy for future use. It’s better to bake enough straws to satisfy your gastronomic needs at once.

Honey-vanilla cream

Protein custard for tubes according to this recipe turns out to be unusually tender and tasty. Light notes of vanilla are harmoniously combined with a creamy taste and honey aroma. Such a treat will not leave anyone indifferent.

Compound:

• ¼ tsp. lemon juice;
• 3 egg whites;
• ¾ tbsp. Sahara;
• ½ tbsp. honey;
• ¼ tbsp. water;
• 1 tsp. vanilla extract;
• a pinch of salt.

Preparation:

1. Mix egg whites and lemon juice. Beat the mixture with a mixer on medium speed until soft peaks form.
   
2. In a separate saucepan, combine water and sugar. It is better to use brown granulated sugar, as this will deepen the color of the cream.
   
3. Add some honey to the pan.
   
4. Bring the liquid to a boil over medium heat, stirring constantly.

   

5. Now turn on the mixer again, but select the minimum speed. Carefully pour the sugar mixture into the egg whites along the rim of the bowl.
   
6. Once all the liquid is in the bowl, turn the mixer to high speed and beat the egg whites for 6-7 minutes.
   
7. Now you need to add a pinch of salt and a teaspoon of liquid vanilla extract.
   
8. Continue beating the egg whites for approximately 2-3 minutes.
9. As a result, you should get a stable protein mass.
10. You can safely start filling the tubes. Bon appetit!

Protein-sour cream filling

The protein cream prepared according to this recipe is suitable not only for puff pastry tubes, but will also be an excellent filling for fluffy eclairs and even shortbread cookies. The pronounced creamy taste can be supplemented with notes of coconut or banana if desired.

Compound:

• 4 egg whites;
• 1 tbsp. Sahara;
• 1 packet of vanilla sugar;
• 1 tbsp. fat sour cream.

Preparation:

1. In a separate bowl, mix a glass of fatty, preferably homemade, sour cream and 50 grams of granulated sugar.
2. Add a packet of vanilla sugar and beat the mixture thoroughly with a mixer at high speed for 15 minutes.
3. Now in another bowl, beat the chilled egg whites for 5 minutes.
4. Continuously whisking, add sugar to the egg mixture.
5. After 7-8 minutes of running the mixer at high speeds, the whites should turn into a stable foam.
6. Turn off the mixer and little by little add the sour cream base to the whites.
7. Gently but confidently knead the cream with a silicone spatula.
8. Protein-sour cream cream is ready. Immediately fill the tubes with it. Bon appetit!

Protein cream with gelatin

The cream for puff pastry tubes prepared according to this recipe is more reminiscent of the filling of your favorite Bird's Milk candies. It is much more stable than its predecessors. It can be stored in the refrigerator for a long time. Decorate the tubes with gelatin cream with chocolate chips - it will turn out much tastier.

Compound:

• 2 tbsp. l. edible gelatin;
• 1 tsp. citric acid;
• 5 egg whites;
• 9 tbsp. l. water;
• 1 and ½ tbsp. granulated sugar.

Preparation:

1. Pour gelatin into a glass and fill it with 9 tablespoons of hot water. Stir well and leave to swell for 60 minutes.
2. After an hour, boil the gelatin mixture in a steam bath, without bringing it to a boil.
3. In a separate bowl with high sides, beat the egg whites with sugar for 10 minutes.
4. Without ceasing to beat, pour gelatin into the egg-white mixture in a thin stream.
5. Mix the cream with a mixer at medium speed for another 2-3 minutes and turn off.
6. The gelatin-based protein cream is ready, and you can safely fill the baked tubes with it.

It’s hard to imagine a friendly tea party without sweets. Whatever form they are presented in, they are always greeted with exclamations of admiration.

Housewives try to please their guests and make every effort to do so, looking for successful recipes.

This time we will learn how to prepare puff pastry rolls that will please all those with a sweet tooth.

Older people remember very well that these cakes could be bought in pastry shops and cafes. The delicacy cost mere pennies, but it had an excellent taste.

It is not at all difficult to purchase puff pastry tubes nowadays, but their quality leaves much to be desired.

The various additives that make up the dessert do not add to our health, so prepare your own baked goods. You will surely know the composition of the cream, choosing products with special care.

General provisions

Without skimping on the quality of ingredients, you can please your loved ones and friends with a delicious homemade dessert.

Once you have a successful recipe, purchase fresh ingredients. The final result and your reputation as a housewife depend on their quality.

Unfortunately, modern manufacturers are forced to save money by using not butter for custard, but cheaper analogues containing vegetable fats.

Any professional pastry chef knows how important it is to use butter for cream.

Firstly, it whips faster and better, forming a thick, fluffy mass. Secondly, it has a pleasant taste and smell; there is no need to drown it out with flavorings.

There is a recipe where butter can be replaced with margarine or spread, but only in the case of dough. This will even benefit him, since the baked goods subsequently acquire a porous structure.

This is explained by the fact that the spread contains moisture, which, when evaporated, leads to certain metamorphoses.

As for custard, any substitutions can lead to unforeseen situations. Namely: to a change in consistency and, of course, taste and smell.

Margarine or spread should not be used when preparing shortcrust pastry or waffles. This makes the baked goods less crumbly.

Pay attention to the freshness of the products, it is especially important to choose fresh eggs. When whipping, you will immediately notice the difference, since stale eggs do not produce a fluffy and airy foam.

If you are preparing a cream based on raw proteins, be very careful, because if there is no heat treatment, pathogenic bacteria may remain in the mass.

For puff pastry pastries, use premium sifted pastry. Firstly, it is saturated with oxygen; and secondly, it contains a lot of gluten.

This substance is responsible for improving the dough during baking as it absorbs moisture. Now let's talk about sugar.

Take a refined product, free of impurities, because it easily combines with other products when whipped and behaves well at high temperatures.

Crystalline sugar is easily converted into a fine form (powdered sugar), you just need to load it into a coffee grinder.

Powdered sugar is very often used to make cream. It allows you to quickly and easily obtain a homogeneous mass, and therefore high-quality baked goods.

For busy housewives, for whom the issue of time is a priority, they often replace regular sugar with powdered sugar.

Stick to the amount called for in the recipe, especially sugar. If you put it in the dough in excess, the cakes will burn in the oven and dry out during storage.

A lack of sweet substance will affect the formation of a golden brown crust, and the products will turn out pale and unappetizing.

Sugar is added when beating egg whites. The molecules of each product bind together, forming a fluffy mass.

If there is too much sugar, the whipping process may take longer, and the foam itself will not be as airy.

Always follow one immutable rule: put high-quality and fresh products into the dough and cream, the final result depends on this.

Delicious baked goods come only from housewives who approach food preparation responsibly.

Recipe for waffle rolls with custard

Take:

5 medium sized eggs; 80 g liquid honey; 150 g sour cream; 5 g soda; vanilla extract; 140 g premium flour; a pinch of salt.

The filling consists of: 0.4 kg sl. oils; 0.250 kg granulated sugar; 2 tbsp. spoons of flour; 0.280 l milk; ¾ cup chopped nuts.

Cooking steps:

1. Melt the margarine over low heat.
2. Meanwhile, pour sour cream and honey into a bowl, beat in the eggs. Using a whisk, whisk the ingredients until smooth.
3. Cool the margarine and add it to the dough, pouring in small portions.
4. Mix flour with baking soda and a pinch of salt. At the end of the process, add vanilla extract. You should have a mixture that resembles pancake batter.
5. Fill the waffle iron with batter, pouring small portions. While the waffles are hot, quickly roll them into a cone (as in the photo). If you don't have an electric waffle iron, no problem. The preparations can also be baked in a regular frying pan, just to do this, dilute the dough with water.

When baking, the moisture will evaporate, and you can also easily roll the thin cakes into cones.

Prepare the custard:

1. Mix sugar and flour and dilute with cold milk.
2. Place the mixture on the stove and stir constantly so that it does not burn.
3. As soon as the cream begins to thicken, remove it from the heat and cool until warm.
4. Cut the butter into pieces and soften.
5. Combine the butter and custard mixture, beat with a mixer at high speed.
6. At the end, add crushed nuts and fill with pastry cream.

Fill the tubes, place them on a plate and put them in a cold place for a couple of hours.

Recipe for puff pastry rolls

For puff pastry you will need butter or margarine. Fat provides the loose structure of baked goods and its rise; when rolling, it is placed between layers of flour mass.

The more layers, the fluffier your tubes will be. The butter must be very cooled, only in this case will it provide flakiness.

To be precise, the room temperature during cooking should be 14 degrees Celsius.

Of course, it is much warmer in a home kitchen, so housewives came up with the following trick: mix grated margarine with a small amount of flour and store the mixture in the freezer.

When kneading the dough, you only need to take a small portion of the mixture and pour it onto the next layer.

Roll out the dough on a cooled surface, this can easily be done by placing a board and rolling pin in the freezer for a few minutes.

Reduce the rolling time to a minimum so that the margarine does not have time to soften.

The finished dough is cut into strips and rolled onto special cone-shaped devices. Bake the tubes immediately, without allowing them to stand in the air for even a minute.

In order for the baked goods to be fluffy and loose, salt and citric acid are used when kneading. It is important not to overdo it with these ingredients, otherwise the baked goods will not rise.

List of products for the test:

0.5 kg of spread or margarine; 3 g salt; 0.3 l sour cream; 0.870 kg of flour (including the amount that will be used for rolling); a packet of baking powder. One egg will be needed for greasing.

Lemon custard cream: 250 ml lemon juice; 50 g zest; two eggs; 350 g each of butter and granulated sugar.

Progress:

1. Sift two glasses of flour and mix with salt, baking powder and sour cream.
2. Knead the dough and set aside for one hour to allow the gluten to swell.
3. In a separate bowl, chop the margarine with 450 g of flour. Place the resulting crumbs in the refrigerator.
4. Roll out the sour cream dough on a floured surface. The edges should be thinner than the center.
5. Remove the buttery crumbs from the refrigerator and scatter them over the surface of the dough. Fold the sheet in four, as in the photo, and roll it out.
6. Repeat rolling out at least 20 times, cooling the dough periodically. Remember to keep your board and rolling pin cool.
7. Using cylindrical molds, form the blanks. To do this, divide the dough into portions weighing 75-80 g, roll out a strip and overlap it onto the mold. There is no need to lubricate it with any fat, but you will need to secure the edges of the strip with beaten egg.
8. The tubes are baked for 15 minutes at 220 degrees, after which they are filled with cream.

To prepare the filling, you need to follow the diagram:

1. Beat half the sugar with the eggs.
2. Mix the second part with lemon juice and simmer until thick. Without cooling, pour the syrup into the beaten eggs, stirring constantly with a blender.
3. Then put the mixture on the fire and boil. Constantly stir the filling with a spatula so that it does not burn.
4. Cool the mixture and beat with softened butter.
5. Add lemon zest at the end.

Place the filling in a pastry bag and fill the tubes.

Recipe for puff pastries with instant cream

Serve flaky crispy tubes with delicate custard after complete cooling and keeping in the refrigerator for several hours.

If you don't have special cone shapes, make your own using foil or parchment paper.

To knead the dough you will need:

one egg; 0.4 kg butter margarine; 0.6 kg flour; 15 ml vinegar 9%; ice water and a pinch of salt.

two eggs; 250 g sugar; 600 ml milk; 3 large spoons of flour; pack of sl. oils; a bag of coconut flakes and vanilla sugar.

Preparation:

1. Sift the flour and mix it with grated margarine.
2. Make a funnel in the center and add a mixture of eggs, salt, vinegar and ice water. Prepare the mixture in a glass; its volume should reach the brim. Adjust the amount of water yourself.
3. Knead the dough, roll into a ball and place in the refrigerator for two hours, wrapped in cling film.
4. Then divide the dough into 4 parts, take one for work, and put the rest back in the refrigerator.
5. Roll out a round layer no more than 3 mm thick, cut into strips that need to be rolled into cones.
6. Bake the tubes in a hot oven at 220 degrees for 20 minutes.

Brew the cream and fill the puff pastries with it. Serve with tea or coffee.

My video recipe

Crispy tubes with delicate protein cream are aromatic and tasty baked goods that the whole family will enjoy. Light and airy protein cream is absolutely safe for those who are wary of eating raw eggs. During the cooking process, the whites are combined with hot syrup and completely warmed up. For tubes, you can use both puff pastry and yeast dough. We suggest you prepare tubes with protein cream according to the classic recipe.

Protein cream tubes: necessary ingredients

To prepare this dessert, you can purchase ready-made dough, but it is much tastier and more enjoyable to carry out all the stages of preparing your favorite straws yourself.

First of all, you need to prepare the following components for the test:

• wheat flour – 350 g;
• margarine or butter – 210 g;
• water – 160 ml;
• salt – ½ tsp.
• For the cream you will need:
• chicken proteins – 2 pcs.;
• sugar – 250 g;
• citric acid – 1 tsp;
• water – 80 ml.

Recipe for making tubes with protein cream

We begin the cooking process by kneading unleavened puff pastry.

This dough is very easy to prepare, the main thing is to follow the recommendations:

1. Sift the wheat flour through a sieve.
2. Pour cold water into the container and completely dissolve the salt in it.
3. Pour water into the prepared flour and knead the dough to a tight consistency.
4. Wrap the finished dough in cling film and leave for ten minutes at room temperature. Then knead the dough again and again leave it in plastic wrap for twenty minutes. After these procedures, the dough will become softer and more homogeneous.
5. Leave the margarine or butter to thaw at room temperature for a while, then mix it with two tablespoons of sifted wheat flour.
6. Shape the resulting mass into a rectangle and leave to stand for ten minutes.

Forming tubes

1. Roll out the finished dough into a rectangular layer so that the middle is approximately 1 cm thinner than the edges.
2. Place a briquette of butter and flour mixture in the middle of the rolled out rectangular layer and wrap the dough in the form of an envelope.
3. We roll out the resulting envelope carefully so as not to tear the dough, then wrap it three times and send it to a cold place for ten minutes.
4. Roll out the cooled dough again and then fold it into an envelope again. We repeat this procedure two to four more times.
5. Then we roll out the dough into the thinnest layer possible, preparing it for baking.
6. We cut the layer into strips with a maximum width of two centimeters.
7. We wrap each strip overlapping on special metal conical molds, having previously lubricated them with vegetable or butter. If you don’t have any, you can prepare the molds yourself from cardboard, covering them with baking paper. In this case, each layer of tape should slightly overlap the previous one.
8. Place the molds with the dough on a baking sheet, seam side down, to prevent them from unraveling. Brush the products with beaten egg, lightly sprinkle with sugar and bake in the oven at 180 - 200 degrees for 10 - 15 minutes until a beautiful golden color.
9. Carefully remove the finished tubes from the mold and cool.
10. You can also bake pieces of puff pastry with the tubes, which can then be crumbled and used for dusting finished products.

Preparing the cream for the tubes

The tubes will be very tender if you fill them with protein cream.

We offer you his recipe:

1. Bring the water to a boil, completely dissolve the sugar in it, add citric acid.
2. Place the bowl with the syrup on low heat and keep it on the fire until small bubbles appear at the bottom and the syrup itself turns into a viscous caramel.
3. Beat the cooled whites with a mixer at maximum speed until they form a strong foam and then, while continuously whipping, gradually add the prepared sugar syrup in a thin stream. The whipping process lasts up to ten minutes. The yolks can be used in other dishes or brushed onto the tubes before baking. You should get a lush and thick cream, slightly pearlescent in color, that holds its shape.
4. Place the finished protein cream for the tubes according to our recipe in a pastry syringe and fill the products with it. If you don't have a pastry syringe, you can make one from cardboard or paper by folding the sheet into a cone and cutting it at the base.
5. The tubes will be more appetizing and beautiful if they are sprinkled with peanuts, coconut or chocolate chips, and powdered sugar.

The protein cream, the recipe for which we offer, is light and low-calorie. If you want the cakes to be more filling and high in calories, you can use any oil-based cream.
This delicacy is served on a platter with any drinks: tea, coffee, cocoa.

Custard tubes will certainly become your highlight on the holiday table or just a delicious dessert for a homemade family tea party.

Custard rolls recipe

Ingredients:

For the test:

• butter – 75 g;
• wheat flour – 325 g;
• baking powder - a pinch;
• sour cream – 100 g;
• sugar – 0.5 tbsp;
• egg – 1 pc.

For cream:

• butter – 250 g;
• milk – 150 ml;
• vanilla sugar – 15 g;
• dark chocolate bar – 100 g;
• egg – 1 pc.

Preparation

Grind the melted butter with sugar, add sour cream and egg yolk. Mix everything thoroughly, gradually add flour and baking powder, kneading the dough. Then we roll it into a thin pancake, about 0.3 centimeters thick and cut into strips measuring 2 by 25 centimeters. Now we take special metal tubes, grease them with oil and wrap the dough on them turn by turn so that the edges slightly overlap each other. Bake the tubes in a preheated oven for 25 minutes, setting the temperature to 180 degrees. Next, carefully remove them from the metal cones and leave to cool.

Meanwhile, prepare for now: put the butter in a bowl, melt, add the egg, dark chocolate and vanilla sugar. Put the mixture on the fire, heat it, pour in hot milk and as soon as the cream begins to thicken, remove it and cool. We fill our tubes with butter cream and serve the delicacy for tea.

Custard tubes with protein cream

Ingredients:

For the test:

• wheat flour – 1 tbsp.;
• egg – 6 pcs.;
• salt - a pinch;
• margarine – 80 g;
• water – 0.5 tbsp.

For cream:

• egg whites – 4 pcs.;
• granulated sugar - 1 tbsp.;
• citric acid - a pinch;
• vanillin - to taste;
• water.

Preparation

Pour some water into a saucepan, add salt, put margarine, put it on the fire and wait until everything boils. Then gradually add flour to the mixture and stir quickly so that no lumps remain. When the dough comes together into a ball, fry it, stirring, for 2 minutes and remove from the stove. Cool slightly, and then break the eggs and grind everything until smooth. The dough should be neither stiff nor liquid. We pry it off with a spatula and let it drain from it.

Now you can make tubes using special metal blanks - cones, or you can transfer the choux pastry into a pastry bag by putting on a grooved nozzle and squeezing small sticks onto a baking sheet. Bake them for about 30-40 minutes, choosing a temperature of 180 degrees. During cooking, until the tubes are browned, do not open the oven door, otherwise the preparations will immediately settle.

Bake them until light brown, cool and fill with pre-prepared. To do this, add water to the sugar and boil over low heat until a soft ball forms. During this time, beat the whites thoroughly until they form a strong foam and transfer them to the hot syrup. We continue to beat everything with a mixer, adding vanillin and citric acid. Serve the finished tubes with cream to the table, sprinkled with powdered sugar if desired.

Custard tubes recipe

Ingredients:

For the test:

• egg – 4 pcs.;
• butter – 0.5 packs;
• margarine – 50 g;
• baking powder – 7 g;
• flour – 350 g;
• cinnamon - a pinch;
• sugar - to taste;
• milk.

I suggest making delicious custard tubes with cream. Recipe taken from the 1959 book How to Make Pastries at Home. I will present the form and design from a more modern side. The straws are perfect for any tea ceremony, both on the festive table and for every day. This cake is easy to prepare if you follow the step-by-step instructions. I'll try to tell you in detail.

Take the following ingredients: water, butter, salt, flour, egg, condensed milk, dark chocolate, powdered sugar.

Pour water into the saucepan. Add chopped butter and salt. Put it on fire. Bring to a boil.

Add wheat flour to the boiling butter mixture. Mix well with a spoon until a homogeneous dough forms. Keep on low heat for 2-3 minutes. Stir constantly. Remove from heat and cool until warm.

Beat one large egg at a time into the cooled mixture. After each, mix thoroughly until smooth. The mass lags well behind the walls of the saucepan. A soft lump of dough will form.

Place the dough into a piping bag with a large opening and pipe out sticks about 10cm long. I experimented and used a star tip. The cavity for filling with cream was not very large. Cover a baking sheet with parchment. Bake for 30-40 minutes at 200 degrees until golden brown.

For the cream, beat butter at room temperature with condensed milk until fluffy.

Separately, melt the chocolate in a water bath. Cool to room temperature and add to the butter mixture. Beat well again.

The preparations are ready. Cool to room temperature.

Place the cream in a pastry bag fitted with a small tip. Using a bamboo stick, make holes on both sides and fill with cream.

Sprinkle the custard tubes with powdered sugar and serve.

Enjoy your tea!