How to cook tubules with protein cream: recipe with photo. Puff pastry with protein cream

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The shelves of modern stores offer sweet lovers a huge selection of a wide variety of cakes. Among them, you can also see puff tubes with protein cream, the taste of which is familiar to everyone since childhood. But you can not only buy them, but also cook them yourself. The recipe for this delicacy is very simple and does not require many ingredients, efforts and time. Homemade cakes will definitely be tastier than store-bought ones and will definitely please you and your family with their pleasant delicate taste.

Accessories

Before you start baking tubes with protein cream, you should prepare all the necessary accessories that you may need in the process. These are a rolling pin, straw molds, a baking sheet, containers for making syrup and whipping cream, a mixer, a confectionery syringe.

For baking tubules, stock up on special metal molds in the form of cones. If you don’t have any, you can make your own tube molds. To do this, roll out of cardboardbags, fasten them with a stapler, and wrap the outside with food foil.

If you do not have a confectionery syringe to fill tubes with protein cream, you can also make it yourself. To do this, baking paper is rolled up in the form of a cone, fastened with a stapler, the sharp end is slightly incised.

Ingredients for dough

To bake tubes with protein cream, you can use 4 sheets of puff pastry, which is usually sold ready-made. But most housewives prefer to prepare the base for cakes on their own. For this you need:

• 350 g sifted flour (preferably wheat);
• 200g butter or margarine;
• 150ml cold water;
• 0.5 tsp fine s alt;
• 2 yolks for greasing straws.

How to make puff pastry

To prepare delicious tubes with protein cream, the recipe involves the use of puff pastry, which is kneaded in several stages. First you need to dissolve the s alt in water and slowly pour it into the flour, kneading the resulting mass. The dough should not be too tight. It should be put in a plastic bag and kept at room temperature for 30 minutes. Then it will acquire the necessary consistency.

Meanwhile, margarine or butter is melted slightly, 4 tablespoons of flour are added to it, everything is stirred. A brick is made from the resulting mass and set aside for a while. As a result, the consistency of it and the dough should be the same.

When half an hour has passed, the table is sprinkled with flour, the dough is rolled out in the form of a rectangle. Its thickness closer to the center should be 1 cm, and the edges should be a little thinner. Then the layer is folded in the form of an envelope. The resulting mass is again rolled into a rectangle and again folded into an envelope. This action should be performed 2-3 times with breaks of 15 minutes.

Bake base

When the dough for tubes with protein cream is ready, it should be rolled out on a floured table in the form of a rectangle, 4 mm thick. Then the resulting sheet is cut into long strips 2.5 centimeters wide. Forms for tubules are greased with butter. Then they are wrapped with strips of puff pastry in an overlapping spiral.

The baking sheet must be covered with parchment and put blanks on it. From above, the tubes are smeared with beaten egg yolk. Products are baked for 20 minutes in an oven heated to 180 ° C. When the tubes are ready, they should be removed from the molds, put on a wire rack or a dry towel and cool.

Ingredients for protein cream

The most suitable filling for sweet puff pastry is protein cream. The recipe for tubules requires the following components:

• 3 egg whites;
• 250g sugar;
• 80ml water;
• ½ tsp s alt;
• ½ tsp citric acid;

If desired, you can add vanillin to taste, and replace citric acid with freshly squeezed juice. S alt is not required, but it is better to beat with itproteins.

How to make cream

Protein tube cream is not very difficult to prepare. It is necessary to ensure that the eggs are fresh, the whites are well separated from the yolks and cooled, and the dishes in which they are beaten are dry.

The first stage of preparation is sugar syrup. Sugar and vanillin are added to the water, everything is stirred. The mixture is boiled over low heat and gently stirred. Boil until the syrup begins to thicken and become a light caramel color. It takes 20-30 minutes. You can check the readiness of the sugar mixture by dropping a little syrup into cold water. If a soft elastic ball has formed, you can remove the container from the fire.

While the syrup is being prepared, you can work on proteins. They need to be cooled, and then stirred with s alt and citric acid. Proteins are whipped at first at slow speeds, gradually the speed increases. The mass must be thick. If the container is turned upside down, it should hold its shape and not leak out. Do not be too zealous when whipping, because then the cream will settle.

Dishes with proteins are placed in another container filled with cold water. Continuing to beat the mass, you should pour hot syrup into it in a thin stream. After that, you don't have to stop. The resulting mixture is whipped until it cools. Protein tube cream should be thick and fluffy.

Shaping and decorating cakes

When the dough and cream are ready, you can startthe final stage - the formation of cakes. To do this, fill the cooled tubes with whipped mass. The cream is drawn into a confectionery syringe. Then, with a slight pressure, the required amount of content is introduced into the empty puff pastry base. When all the tubes are filled with sweet air mass, you can decorate them as you wish.

Most confectioners sprinkle the dough portion with powdered sugar. But with creamy tops, you can dream up. For example, sprinkle tubes with protein cream with coconut or chocolate chips, colored confectionery powder, cocoa. Also for this purpose, chopped nuts are used - almonds, peanuts, walnuts or forest nuts. You can make crumbs from cookies or baked leftover dough and dip the tops of the tubes into it. In this way, you can not only decorate the cakes, but also fix the cream in them so that it does not smear.

Tips

When baking a puff pastry base, lay the blanks on a baking sheet with the seam down. Then they are guaranteed not to spin up.

It is not necessary to add citric acid when whipping protein cream. But with her, the cakes will turn out not so sugary.

If instead of powdered sugar for sprinkling the base, you use a crumb of dough, then during storage, puff tubes with protein cream will not stick together.

Pastries can be stored in the refrigerator, but not more than a day.

Pie tube with protein cream is not very high in calories. For example, 100 g of such a cream contains 240 kcal, 2.3 gproteins, 60.5 g of carbohydrates and very little fat. Therefore, they can be eaten by those who are on a diet, but, of course, in very moderate quantities.