Puff pastry rolls with cream are probably associated with childhood in many. With the combination of crispy crumbly dough and air 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, you can use both purchased puff pastry and cooked yourself. Many housewives believe that preparing a dough for tubes with a 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. Nevertheless, to knead the puff base for the tubes, it is worth having free time.
To replace creamless puff yeast dough 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 salt.
Cooking process:
- First of all, you need to beat one chicken egg in a deep container, gradually adding vinegar and salt. After which the mixture should be thoroughly mixed to dissolve the crystals. Then in this mass it is necessary to add water, it is desirable that the volume of the whole mixture is 250 ml. As a result of such actions, we get the liquid part of the dough.
Then pour the sifted flour onto the work surface, leaving a little to adjust the density of the dough. Making a depression in the slide with flour, we pour the liquid mixture inside. Then you need to knead the dough, gradually adding flour if necessary. In the process of kneading the dough is collected in a ball. In order for it to become resilient and elastic, it is recommended to knead for at least five minutes.
- 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.
While the dough rises, it is recommended to prepare an oil mixture. To do this, combine fifty grams of wheat flour with cold butter and beat in a homogeneous mass.
After an hour, the dough must be removed from the bag and rolled into a rectangular layer. Then put the mixture of butter in the center of the base and wrap it in an envelope.
Gently fasten the ends of the dough with your fingers and stretch them to the side edges, giving the shape of a rectangle. In order for the butter and dough to cool, you must send them in the refrigerator for thirty minutes, after covering them with cling film.
After taking out the dough from the refrigerator, use a rolling pin to distribute the oil 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 along.
Divide the dough into three even parts, first wrapping one part, then another. Thus we obtain triple folding. Then again we send the dough, packed in cling film, into the refrigerator for half an hour. Similar actions should be repeated at least five times with breaks of thirty minutes.
Bake the base
For this treat, metal cones are sold in hardware stores to help make the tube voluminous. An alternative to this device is a regular album sheet. To do this, you need to make bags of them, fasten with a stapler and wrap with foil. Also, a nozzle for future tubes can be made from pastry paper. When you have decided on this detail, we proceed directly to the manufacture of a cone for tubes:
- Roll the puff pastry into a rectangle 30 cm long and cut it into long strips about 2 cm wide.
- Wrap each dough piece around a paper or metal cone, preferably starting at the narrow end.
- Spread the tube blanks on a baking sheet with the seam down so that they do not unwind.
- Lubricate the product with whipped egg yolk. Bake in a preheated oven to 170 degrees for approximately twenty minutes.
Cooking cream
Protein cream puff pastry rolls are quite popular and common among pastry chefs. The name says it all: the latter is prepared on the basis of egg whites with the addition of sugar. In order to prepare the puff pastry rolls with protein cream, you will need the following ingredients:
- water - 70 ml;
- egg whites - 3 pcs.;
- granulated sugar - 200 g;
- citric acid on the tip of a knife.
The process of making tubes of puff pastry with protein cream:
- In order to make syrup, you must perform the following 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 up this mixture with a spoon and dip it in 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.
- While the syrup is on fire, we recommend that you begin to whip the bulk. Separate the proteins from the yolks, pour them into a bowl and with the help of the mixer we begin to whisk until snow-white stable peaks. Try turning the cup over, if the foam remains in place, then the base for the cream is ready.
- Further, with constant stirring using a mixer, pour the finished syrup into a protein mass with a thin stream. Beat the protein mixture until it cools completely. A bowl of cream can be put in a pot of cold water, while stirring constantly. Thus, you speed up the cooling process. It is worth noting that when cooking tubes with protein cream, the test recipe remains unchanged. Above, a universal version of puff yeast-free dough is offered, which is perfect for many dishes.
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 - 200 g;
- milk - 500 ml;
- sugar - 200 g;
- vanillin - 5 g.
Cooking process:
- Add eggs, flour, sugar and vanillin to the general bowl, pour cold milk there and mix thoroughly with a mixer.
- After the mixture gains a homogeneous mass, put on medium heat and, with constant stirring, bring to a boil. To make the cream thick, after boiling it is necessary to boil another ten minutes. The custard mass should be cooled before use.
Cooking custard with butter
To make cakes - rolls with puff pastry cream - you will need the following ingredients:
- milk - 170 ml;
- six tablespoons of sugar;
- the yolk of one chicken egg;
- butter - 150 g;
- one pack of vanilla sugar.
Cooking process:
- Remove the egg, milk and butter from the refrigerator in advance. It is important that these products are at room temperature.
- Then beat the egg yolk with butter and milk, gradually adding vanillin and granulated sugar.
- Pour the resulting mixture into a saucepan and put on low heat.
- Place heat-resistant cookware with homogeneous mass on low heat. It is necessary to continuously stir the mixture.
- After the future cream boils, wait until it thickens completely and remove from the stove.
- The mixture should be poured into a bowl, covered with cling film. Before using this cream, you must wait until it cools completely.
Cooking Curd Cream
Curd cream for puff pastry tubes will give this dessert a delicate taste with caramel notes.
To prepare it, you will need the following products:
- butter - 140 g;
- cottage cheese - 400 g;
- boiled condensed milk - 50 g;
- one bag of vanilla sugar;
- icing sugar - 100 g;
- one tablespoon of brandy.
Cooking method:
- Cottage cheese should be combined with vanilla sugar, and then beat with a mixer or blender until a uniform texture.
- In a separate bowl, rub the powdered sugar with soft butter, then gradually add the curd mass, cognac and boiled condensed milk to this mixture.
- To get a thick cream, thoroughly beat the curd mass for about ten minutes.
Making chocolate cream
A real treat for the sweet tooth will be a dessert with chocolate filling. We offer a cream recipe for puff pastry tubes. For this treat you will need the following products:
- cocoa powder or chocolate - 100 g;
- sugar - 100 g;
- egg yolks - 3 pcs.;
- butter - 70 g;
- one bag of vanilla sugar.
Cooking process:
- First of all, in heat-resistant dishes, combine egg yolks with sugar and vanilla into a homogeneous mass.
- Place the container in a water bath, and with constant stirring, warm the mixture until it thickens.
- If you use tiled chocolate in the preparation, it must be separately melted in a water bath.
- Then it is necessary to melt the butter, adding liquid chocolate or cocoa powder to it.
- Pour this mixture into the yolk substance and beat with a mixer for five minutes.
- Before using the cream, it is necessary that it thickens under room conditions.
Cooking cream
The cream for puff pastry tubes is prepared as quickly and easily as possible. To make it thick, with a creamy taste, it is necessary 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:
- icing sugar - 30 g;
- cream - 500 ml;
- 1 sachet of vanillin.
Cooking process:
- Chilled cream should be whipped in a deep container until thickened.
- With constant stirring, it is necessary to gradually add vanillin and powdered sugar to the creamy mass. Beat the cream until stable peaks form.
Cooking butter cream
This cream is quite simple to prepare, and thanks to the butter has a delicate and mild taste. In this recipe for puff pastry tube cream, the condensed milk is completely replaced with ordinary cow. To prepare an oil cream, you will need:
- butter - 250 g;
- icing sugar - 200 g;
- condensed milk - 100 g.
Cooking process:
- Preliminary, it is recommended to soften the oil, and then beat together with icing sugar into a homogeneous mass.
- Then, condensed milk should be gradually added, while stirring constantly.
- A delicious cream for puff pastry tubes will be ready when an airy and uniform consistency is obtained from this mass.
Unsweetened 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, pastes and seafood are added to this appetizer option. We offer you to consider some interesting recipes.
For example, for a simple version of a filling for puff pastry rolls, the following products are suitable: liver paste, onions, carrots, parsnips, stewed in their own juice. All ingredients are whipped with a blender and seasoned with pepper and salt.
A good option for snacks are soft and curd cheeses mixed with slightly salted or smoked fish, garlic, herbs, as well as nuts and boiled eggs.
In addition, delicious savory filling can be made from boiled seafood, garlic and avocado. Grind all the ingredients in a blender and stuff the tubes.
Puff pastries "Carrot"
For this recipe you will need the following products:
- puff pastry - 350 g;
- crab sticks - 100 g;
- squid - 100 g;
- ground paprika;
- a handful of flour;
- mayonnaise;
- chicken eggs - 3 pcs.;
- dill greens;
- ground pepper, salt and mayonnaise to taste.
Cooking process:
- Roll out the finished puff pastry into a thin layer, then cut into small strips.
- We roll these strips on two 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.
- While preparing the base, we propose to proceed to the preparation of snacks. To do this, first clean the squid, then dip it into boiling water for only 30 seconds. Then we take out, cool and finely chop.
- Hard boiled eggs, peeled and finely chopped eggs.
- Crab sticks should also be finely chopped.
- These products are mixed with mayonnaise, salt and spices.
- To fill the puff pastries with the filling, transfer the workpiece into a plastic bag, make an incision from the corner and carefully fill each “carrot”.
- Each tube should be decorated with a bunch of fresh dill and put on a dish.
It is worth noting that any other salad is suitable as a filling for this snack.
Formation process
Puff pastry rolls will be ready for use only after they are filled with the filling. It is best to start the dessert with 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 press.
If these devices were not at hand, then they can easily be replaced with a simple plastic bag. To do this, the filling should be transferred to a bag, cut off the corner and slightly pressing, transfer the required amount into a tube.
Cooking Tricks
- To whip cream for puff pastry rolls faster and easier into thick foam, put the whisk of the mixer in the freezer.
- If desired, a drop of cognac or liquor can be added to the filling, which will give the dessert a unique taste and aroma. This will be especially appreciated by an adult audience.
- So that the puff pastry rolls do not lose their appearance, it is worth starting them in advance. This is best done before serving.
- To make such a dessert look even more beautiful and mouth-watering, you can decorate it with chocolate or coconut flakes, ground peanuts, chopped dried fruits on top. In addition, puff pastries can be poured with melted chocolate or sprinkled with powdered sugar.