The quickest and most budget-friendly treat you can make for your kids is puff pastry with protein cream. From 0.5 kg of puff pastry, about 12-15 delicious tubes are obtained that simply melt in your mouth! By filling them with protein cream, you save your budget, because such a filling costs almost nothing. The dessert is prepared in 20-25 minutes, so you can easily serve it to your children in the afternoon or for an afternoon snack.
This fragrant pastries everyone around will surely like it, as it reminds them of their childhood.
Ingredients
- 0.5 kg puff pastry without yeast
- 2 chicken eggs
- 2 tbsp. l. powdered sugar
- a pinch of salt
- 2 tbsp. l. odorless vegetable oil
Cooking
1. If you have the time and tremendous patience, then you can create puff pastry manually, but often we don’t have either one, so get 0.5 kg of puff pastry in the store - it’s inexpensive. Defrost the dough and roll it out with a layer: oval or rectangular - it doesn't matter.
2. Place the sheet of dough on a cutting board dusted with flour.
3. Cut it into strips about 2 cm wide.
4. Lubricate the outside of the tubes with vegetable oil - baking dishes and wind strips of dough on them, starting from the narrowest base.
5. Remaining vegetable oil grease parchment paper and put the resulting baking blanks on it.
6. Separate the whites from the yolks by breaking the eggs into two bowls. With a culinary brush, grease the blanks with chicken yolks on top and send to bake in the oven for 10-12 minutes at 200C.
7. As soon as the surface of the tubes is reddened, they can be removed.
8. Let the tubes cool before removing the molds from them.
9. While the tubes are cooling, beat the chilled chicken proteins with a pinch of salt until the mass doubles or even triples.
10. As soon as this happens - pour powdered sugar and beat until creamy.
11. Fill chilled tubes with cream using a culinary syringe or bag and serve!
Do not forget to make tea or coffee - enjoy it!
Note to the owner
1. The bowl intended for whipping the cream should be cooled to approximately the temperature that the proteins have, and also wiped dry.
2. A sign of the readiness of the protein foam is its immobility when the container is turned over, where it is located. Optimum consistency is reached when peaked mounds appear on the surface. Cooks call them stable peaks.
3. It is better not to defrost the puff pastry until it is completely soft, otherwise it will be difficult to roll out. If it is still cold to the touch, but already elastic enough, it's time to take up the rolling pin.
4. The hostess will be able to tint the cream by adding 3-4 drops to it at the last stage of whipping beetroot juice. The brighter the vegetable itself, the richer the pink shade will turn out.
5. So that a crust does not form on the protruding part of the cake filling, the open part of the tubes is sprinkled with biscuit or sand crumb. One of the topping options is grated bread crumbs mixed with cocoa granules.
6. Involved in the recipe raw eggs. You should not buy them on the market or from the hands of the peasants. The product, which enters reputable supermarkets that care about their reputation, undergoes biological control and is displayed on shelves equipped with thermometers. Each egg must be thoroughly washed before breaking!
Probably each of us at least once in our lives tried puff pastry with protein cream. Today we offer you a recipe, thanks to which you can cook puff pastry at home. The recipe is extremely simple and cooking will not take you much time, but the result will be simply amazing!
- To prepare the dish we need:
- Ready-made puff pastry - 2 sheets
- Egg yolk - 1 pc. (for lubrication)
- For cream:
- White of 2 eggs
- Water - half a glass
- Sugar - 1 cup
- Vanilla sugar
- Lemon juice - 2 teaspoons
- Salt - a pinch
Recipe for puff tubes with protein cream
To form puff tubes, we need cones. If you do not have special cones, then they can easily be made from ordinary baking paper. The cones must be tight so that they do not flatten under the weight of the dough.
Defrost the finished puff pastry, roll it out a little and cut into strips.
We begin to form tubes. To do this, starting from the base, we wind the dough in such a way that each next row slightly covers the previous one from above. Since I wanted to make large puff tubes, I blinded 2 strips of dough together and already wrapped them around. We spread the finished tubes on a baking sheet, it can be greased with butter for reliability. It is better to lay out the tubes so that the place where you blind the dough is directed towards the baking sheet.
Separate the yolk from the protein. Put the yolk in a bowl, add a little water, mix. Lubricate our tubes well with yolk and put in a preheated oven to 180 degrees until a golden crust forms.
Strange as it may sound now, but initially there was no “Tubule” cake and cake. This delicacy was allowed on holidays by the poor of Europe, preparing it from the leftovers unleavened dough, and pouring syrup for taste.
The situation changed only in the 16th century, when the pan for baking waffles was invented. It was then that the tubes migrated to the tables of the rulers, enriching themselves with cream along the way.
Now it is not at all necessary to be a king to taste the famous delicacy. It is present in the assortment of any self-respecting cafe. But it is much more interesting to cook the amazingly tender “Tubule” cake at home and surprise your relatives with your skill.
To cook puff pastry with the lightest protein cream at home, you will need the most simple products. In the dough you will need to put:
- flour - 350 g (+ 3 (4) tablespoons);
- water (cold) - 150 ml;
- butter (margarine) - 200 g ( room temperature);
- salt - ½ teaspoon.
To fill the baked tubes with cream, you will need:
- 2 egg whites;
- 225 g sugar;
- ½ teaspoon citric acid;
- water (boiling water) - 75 ml.
A few words about preparation. If the house has special metal cones for baking tubules - great! If not, this is not at all an obstacle in making a great dessert. Tapered shapes are easy to create on your own. Here, ordinary cardboard for children's crafts is suitable.
It must be cut into rectangles, wrapped with baking paper (or foil) and rolled up into bags of the desired size, securing the bottom with a stapler. Improvised cones are ready. If there is no cardboard, you can get by with several layers of parchment.
Preparation is over, you can start creating tubes with cream:
- AT cold water you need to dissolve the salt. Sift flour into a large bowl (300 grams - perhaps this is enough) and, pouring in water, knead the dough. If needed, add more flour. However, you should not be too zealous: the dough should not turn out to be excessively tight.
- To allow flour gluten to swell (this will greatly facilitate the rolling process), the workpiece of the future puff pastry needs to “rest”. It should be left on the table, covered with a bowl or towel. After 10 minutes, knead again, and then again leave alone for 20 minutes.
- Mix butter (or margarine) at room temperature with 3-4 tablespoons of flour and form a brick out of this mass. Its consistency should be about the same as that of the dough.
- Next, roll out the dough into a rectangle and place the butter brick in its center. Then “pack” the butter into a dough envelope and roll it out to a thickness of 1 centimeter. You need to work with a rolling pin slowly and smoothly - then the resulting layers of dough will not tear and the pastries will turn out lush.
- Fold the rolled layer into an envelope again and leave it alone for 20 minutes. Then repeat the procedure, but allocate 30 minutes for “rest”. It remains to carry out the last rolling, and after 20 minutes after it, the dough will finally be completely ready for baking.
- The most time-consuming part of the preparation of tubes with protein cream is left behind. The most interesting begins. Divide the dough in half and roll out one part into a rectangle half a centimeter thick. Cut into strips 1.5 - 2 centimeters wide. Wind on prepared cones, starting from the narrow end. The coils of the spiral should slightly overlap each other so that there are no gaps.
- Lay future tubes on a baking sheet covered with parchment, grease with yolk and send to the oven, which should already be preheated to 200 degrees. The baking process will take about 15 minutes. As soon as the tubes are golden, you can take them out. Still hot - free from cones (they will come in handy for the next batch of tubes).
- It's time for the protein cream. Dissolve sugar in boiling water and put on low heat. Stirring, boil for a few minutes (until bubbles appear at the bottom).
- Beat the egg whites until stiff, gradually adding citric acid. The readiness indicator is an inverted bowl (squirrels should not even move at the same time).
- Further, work with protein cream should be continued as follows: place a container with whipped proteins in a large bowl of ice and, pouring hot syrup in a thin stream, continue whipping. Do not stop this process until the mass is completely cooled.
- There is very little left: fill the tubes that have cooled by this time with a confectionery syringe with protein cream. Here, in principle, everything is ready. However, if there is a desire to “fix” the result and additionally decorate the treat, you can sprinkle upper part cream with almond crumbs or grated cookies, and the tubes themselves with powdered sugar.
Simplified version
Crispy and airy puff pastries with protein cream, the recipe with a photo of which we offer today, are prepared very easily and simply. Protein cream gives such tubes a special tenderness and weightlessness, but if you don’t like it, you can replace it with boiled condensed milk cream and butter, will also be very tasty. Also, in case you don't have it in stock metal molds for the preparation of tubes, do not despair, because such molds can be easily made with your own hands from plain paper.
Ingredients for the preparation of tubes with protein cream from puff pastry (for 16-18 pieces of small size):
- puff pastry - 500 g
- egg whites– 70 g
- water - 35 g
- sugar - 140 g
- lemon juice- 1 tbsp.
- vanilla sugar- 1 tsp
- egg yolk - 1 pc.
Puff pastry rolls with protein cream - recipe with photo:
First prepare your tubes. To do this, roll out the puff pastry into a long rectangle with sides of about 30-40 cm and a dough thickness of about 3-4 mm.
Cut the rolled out dough into strips 1.5 cm wide, as shown in the photo.
Wrap the strips of dough in the form of a long spiral around a metal or homemade tube. By the way, it’s very easy to make such tubes with your own hands, just form a narrow cone from plain A4 paper, cut the cone to the desired size and, so that it does not unfold, fasten it with a stationery stapler. Wrap each tube on top in several layers of foil. That's all, you have blanks for making delicious puff pastry at home.
Add some water (literally 1 tablespoon) or milk to the egg yolk and shake lightly with a fork. Lubricate the products with the resulting mixture.
Bake puff pastry tubes in a preheated oven at 190-200 C for about 15-17 minutes until golden brown. The baking time of the tubes may vary slightly depending on their size.
Let the finished tubes cool and remove them from the baking dishes.
cook protein cream for puff pastry tubes. To do this, pour all the granulated sugar into a deep saucepan and add 35 g of water to it.
Put the saucepan on the fire, and gently stirring the mixture so that the sugar is completely dissolved, bring the syrup to a boil. After boiling, boil the syrup over medium heat for about 5 minutes or until a temperature of 112-116 C.
While the syrup is cooking, pour the egg whites into a large bowl and beat until light peaks form. Add vanilla sugar to them.
Continue beating egg whites to soft peaks.
When the syrup is ready, without letting it cool, pour it into the egg whites in a thin stream, constantly beating them with a mixer at maximum speed. Proteins will increase significantly in volume, so consider this when choosing a container for whipping. Beat egg whites until they cool to room temperature.
Add freshly squeezed lemon juice to the protein tube cream and beat thoroughly again with a mixer.
Transfer the finished cream to a pastry bag with a curly or round nozzle. If suddenly you do not have a pastry bag, then put the cream in a tight bag or in a stationery file and cut off a corner from it.
Fill the cooled puff pastry tubes with ready-made protein cream.
If desired, you can sprinkle the cakes with powdered sugar before serving.
That's all - puff pastry tubes with protein cream are ready! You can serve them to the table.
Enjoy your meal!
