Rolls with puff pastry cream: recipes and cooking features

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

Puff pastry tubes with cream are probably associated with childhood by many. When combined with crispy crumbly dough and airy cream, an unforgettable flavor composition is born. To prepare this delicious and beautiful dessert, you need to know not only how to make the dough, but also how to make a delicious cream. Moreover, today the choice of fillings is very diverse.

Puff pastry recipe

For this dessert, both store-bought puff pastry and homemade puff pastry are suitable. Many housewives believe that preparing dough for tubes with protein cream - or any other - is a very laborious process. But I would like to note that the preparation of puff pastry does not require a large number of ingredients and does not take much effort. However, to mix the puff base for straws, it is worth having free time.

To replace puffyeast-free dough for tubes with cream, you will need the following products:

• butter - 200 g;
• table vinegar 9% - 3 teaspoons;
• water - 180 ml;
• wheat flour - 400 g;
• chicken egg - 1 pc;
• one pinch of sea s alt.

Cooking process:

1. First of all, you need to beat one chicken egg in a deep bowl, gradually adding vinegar and s alt. Then the mixture should be thoroughly mixed to dissolve the crystals. Then water must be added to this mass, it is desirable that the volume of the entire mixture be 250 ml. As a result of such actions, we get the liquid part of the dough.

2. Then, pour the sifted flour onto the work surface, leaving a little to adjust the density of the dough. Making a recess in the hill with flour, pour the liquid mixture inside. After it is necessary to knead the dough, gradually adding flour if necessary. In the process of kneading, the dough is collected into a ball. In order for it to become elastic and elastic, it is recommended to knead for at least five minutes.

3. In order for the gluten to swell and the dough to roll out well, it must be put in a plastic bag and left at room temperature for at least an hour.
4. While the dough is rising, it is recommended to prepare the butter mixture. To do this, combine fifty grams of wheat flour with cold butter and beat into a homogeneous mass.
5. After an hour, the dough must be removed from the bag and rolled into a rectangular layer. Then spread the mixture in the center of the basefrom butter and wrap in an envelope.
6. Gently fasten the ends of the dough with finger pressure and stretch them to the side edges, giving the shape of a rectangle. To cool the butter and dough, send them to the refrigerator for thirty minutes, after covering them with cling film.

7. After taking the dough out of the refrigerator, use a rolling pin to distribute the butter and roll it into a layer about one centimeter thick. It is recommended to roll it out only from the center to the edges. In order not to disturb the layering of the dough, it is not recommended to roll it lengthwise.

8. Divide the dough into three even parts, first wrapping one part, then the other. Thus we get a triple folding. Then again we send the dough, packed in cling film, to the refrigerator for half an hour. Similar actions should be repeated at least five times with breaks of thirty minutes.

Baking the base

For this delicacy, hardware stores sell metal cones to help make the straw voluminous. An alternative to this device will be a regular landscape sheet. To do this, you need to make bags out of them, fasten with a stapler and wrap with foil. Also, a nozzle for future tubes can be made from confectionery paper. When we have decided on this detail, we proceed directly to the manufacture of the cone for the tubes:

1. Roll out the puff pastry to a 30 cm long rectangle and cut it into long strips about 2 inches wide.see
2. Wrap each piece of dough around a paper or metal cone, preferably starting at the narrow end.
3. Spread the tube blanks on a baking sheet with the seam down so that they do not unwind.
4. Grease the product with a whipped mass of egg yolk. Bake in preheated oven at 170 degrees for approximately twenty minutes.

Preparing the cream

Puff pastry rolls with protein cream are quite popular and common among confectioners. The name speaks for itself: the latter is prepared on the basis of egg whites with the addition of sugar. In order to prepare puff pastry rolls with protein cream, you will need the following ingredients:

• water - 70 ml;
• chicken egg whites - 3 pcs;
• granulated sugar - 200 g;
• citric acid on the tip of a knife.

Process of making puff pastry rolls with protein cream:

1. In order to make syrup, follow these steps: pour sugar into a saucepan, add half a glass of water and cook over high heat. After boiling, lower the heating temperature and leave to boil for about ten minutes. The readiness of the syrup can be checked in the following way: scoop this mixture with a spoon and dip it into a cup of cold water. If the syrup has hardened and formed at the bottom in the form of a ball, then it is ready. Then, with constant stirring, add citric acid.
2. While the syrup is on fire, we recommend that you start whippingmain mass. Separate the whites from the yolks, pour them into a bowl and, using a mixer, begin to beat until snow-white stable peaks. Try turning the cup over, if the foam remains in place, then the base for the cream is ready.
3. Next, with constant stirring with a mixer, pour the finished syrup in a thin stream into the protein mass. Beat the protein mixture until it is completely cool. A bowl of cream can be placed in a saucepan of cold water, while stirring constantly. This will speed up the cooling process. It is worth noting that when preparing tubes with protein cream, the dough recipe remains unchanged. Above is a universal version of yeast-free puff pastry, which is perfect for many dishes.

Preparing custard

This option is suitable not only for puff pastry rolls with custard, but also for any other sweet desserts: cakes, eclairs, pastries, etc. To prepare it, you will need the following products:

• chicken eggs - 4 pcs;
• wheat flour - 200g;
• milk - 500 ml;
• sugar - 200 g;
• vanillin - 5g

Cooking process:

• Add eggs, flour, sugar and vanillin to a common bowl, pour cold milk into the same bowl and mix thoroughly with a mixer.
• After the mixture becomes homogeneous, put on medium heat and, with constant stirring, bring to a boil. To make the cream thick, after boilingboil for another ten minutes. Allow the custard to cool before using.

Cooking butter custard

To make puff pastry cream puff pastries, you will need the following ingredients:

• milk - 170 ml;
• six tablespoons of sugar;
• yolk of one chicken egg;
• butter - 150 g;
• one package of vanilla sugar.

Cooking process:

1. Remove the egg, milk and butter from the refrigerator in advance. It is important that these products are at room temperature.
2. Then beat the egg yolk with butter and milk, gradually adding vanilla and granulated sugar.
3. Pour the resulting mixture into a saucepan and put on low heat.
4. Place a heat-resistant dish with a cooked homogeneous mass on low heat. In this case, it is necessary to constantly stir the mixture.
5. After the future cream boils, wait for it to thicken completely and remove from the stove.
6. The mixture should be poured into a bowl, covered with cling film. Before using this cream, you must wait until it has completely cooled down.

Cooking curd cream

Puff Pastry Roll Curd Cream gives this dessert a delicate flavor with hints of caramel.

To prepare it, you will need the following products:

• butter - 140 g;
• cottage cheese - 400 g;
• boiled condensed milk - 50g;
• one sachetvanilla sugar;
• powdered sugar - 100 g;
• one tablespoon of cognac.

Cooking method:

1. Cottage cheese should be combined with vanilla sugar, then beat with a mixer or blender until smooth.
2. In a separate bowl, grind the icing sugar with soft butter, then gradually add the curd mass, cognac and boiled condensed milk to this mixture.
3. To get a thick cream, you should beat the curd mass thoroughly for about ten minutes.

Cooking chocolate cream

Dessert with chocolate filling will be a real treat for those with a sweet tooth. We offer a recipe for a cream for puff pastry tubes. For this delicacy you will need the following products:

• cocoa powder or chocolate - 100 g;
• sugar - 100 g;
• 3 egg yolks;
• butter - 70 g;
• one sachet of vanilla sugar.

Cooking process:

1. First of all, in a heat-resistant bowl, combine and grind egg yolks with sugar and vanilla into a homogeneous mass.
2. Place the container in a water bath, and with constant stirring, heat the mixture until it thickens completely.
3. If you use bar chocolate in cooking, then it must be melted separately in a water bath.
4. Then melt the butter with liquid chocolate or cocoa powder.
5. Pour this mixture into the yolk substance and beat with a mixer for five minutes.
6. Before using the creamit needs to thicken at room temperature.

Cooking Buttercream

Maximum quick and easy to prepare cream puff pastry rolls. To make it thick, with a creamy taste, you need to use cream with a fat content of more than 25%. Also, they must first be cooled in the refrigerator or freezer. To prepare this delicious cream, you will need the following ingredients:

• powdered sugar - 30 g;
• cream - 500 ml;
• 1 sachet of vanilla.

Cooking process:

1. Chilled cream should be whipped in a deep bowl until thick.
2. With constant stirring, gradually add vanillin and powdered sugar to the creamy mass. Beat the buttercream until stiff peaks form.

Cooking buttercream

This cream is quite easy to prepare, and thanks to butter it has a delicate and mild taste. In this recipe for puff pastry cream, condensed milk is completely replaced with regular cow's milk. To make buttercream you will need:

• butter - 250 g;
• powdered sugar - 200 g;
• condensed milk - 100g

Cooking process:

1. It is recommended to soften the butter beforehand, and then beat together with powdered sugar into a homogeneous mass.
2. Then, gradually add the condensed milk while stirring constantly.
3. Deliciouscream for puff pastry rolls will be ready when an airy and homogeneous consistency is obtained from this mass.

Savory toppings

The neutral taste of puff pastry allows you to experiment with various savory ingredients. Such options are perfect for corporate feasts or a picnic. As a savory filling for puff pastry tubes, mushroom, meat and fish are best suited. Also, various cheeses, pates and seafood are added to this snack option. Let's take a look at some interesting recipes.

For example, for a simple filling for puff pastry tubes, the following products are suitable: liver pate, onions, carrots, parsnips stewed in their own juice. All ingredients are whipped with a blender and seasoned with pepper and s alt.

Soft and curd cheeses mixed with lightly s alted or smoked fish, garlic, herbs, as well as nuts and boiled eggs are a good option for snacks.

In addition, a delicious savory filling can be made from boiled seafood, garlic and avocado. We grind all the ingredients in a blender and stuff the tubes.

Puff pastry "Carrot"

For this recipe you will need the following products:

• puff pastry - 350g;
• crab sticks - 100 g;
• squid - 100 g;
• ground paprika;
• a handful of flour;
• mayonnaise;
• chicken eggs - 3 pcs;
• dill greens;
• ground pepper, s alt andmayonnaise to taste.

Cooking process:

1. Roll out the finished puff pastry into a thin layer, then cut into small strips.
2. We roll these strips on both sides in ground paprika, then we wind them on a cone in the form of a spiral. We put future tubes in a preheated oven to 190 degrees for 15 minutes.
3. While the base is being prepared, we suggest moving on to preparing the snack. To do this, first clean the squid, then dip it in boiling water for only 30 seconds. Next, take out, cool and finely chop.
4. The eggs must be hard-boiled, peeled and finely chopped.
5. Crab sticks should also be finely chopped.
6. These products are mixed together with mayonnaise, s alt and spices.
7. To stuff the puff pastry rolls, put the blank in a plastic bag, make an incision from the corner and carefully fill each "carrot".
8. Each tube should be garnished with a bunch of fresh dill and put on a platter.

It is worth noting that any other salad is suitable as a filling for this appetizer.

Formation process

Puff pastry rolls are ready to eat only after they are filled with stuffing. It is best to start the dessert using a pastry bag with a nozzle or a syringe, where you can squeeze the required amount of cream into a fresh cone with a light pressure.

If these devices were not at hand, they can be easily replaced with a simple plastic bag. To do this, the filling should be shiftedinto a bag, cut off a corner and, pressing lightly, transfer the required amount into a tube.

Small cooking tricks

• To make the cream for puff pastry rolls whip faster and easier into a thick foam, place the beaters of the mixer in the freezer.
• If desired, you can add a drop of cognac or liquor to the filling, which will give the dessert a unique taste and aroma. This will be especially appreciated by an adult audience.
• So that puff pastry tubes do not lose their appearance, it is worth stuffing them in advance. It is better to do this before serving.
• To make this dessert look even more beautiful and appetizing, you can decorate it with chocolate or coconut flakes, ground peanuts, chopped dried fruits on top. In addition, puff pastry can be poured with melted chocolate or sprinkled with powdered sugar.