Shelves of modern stores offer lovers of sweets a huge selection of a wide variety of pastries. Among them, you can 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 a lot of ingredients, effort and time. Home-made cakes at home will definitely be tastier than store ones and will surely please you and your family with their pleasant delicate taste.
Accessories
Before you start baking the tubes with protein cream, you should prepare all the necessary accessories that may be needed in the process. This is a rolling pin, molds for tubes, a baking sheet, containers for making syrup and whipping cream, a mixer, a confectionery syringe.
For baking tubules, stock up on special metal tins in the form of cones. If you don’t have one, you can make tubing molds yourself. For this, it is necessary to roll the pads from cardboard, fasten them with a stapler, and wrap them with food foil from the outside.
If you don’t have a pastry syringe to fill the tubes with protein cream, you can also do it yourself. For this, baking paper is folded in the form of a cone, fastened with a stapler, the sharp end is slightly cut.
Ingredients for the dough
To bake a tube of protein cream, you can use 4 sheets of puff pastry, which is usually sold ready-made. But most housewives prefer to prepare the basis for the cakes on their own. To do this, you must:
- 350 g sifted flour (preferably wheat);
- 200 g butter or margarine;
- 150 ml of cold water;
- 0.5 tsp fine salt;
- 2 yolks to lubricate the tubes.
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 salt in water and slowly pour into the flour, mixing 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 get the necessary consistency.
In the meantime, margarine or oil of slega is melted, 4 tablespoons of flour are added to it, everything is mixed. A brick is made of the mass obtained and is postponed for some time. As a result, the consistency of it and the test 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 slightly 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.
Baking basics
When the dough for protein cream tubes is ready, it should be rolled out on a flour-sprinkled table in the form of a rectangle, 4 mm thick. Then the resulting sheet is cut into long strips 2.5 cm wide. Forms for tubes are greased with butter. Then they are wrapped in strips of puff pastry in a spiral overlap.
The baking sheet must be covered with parchment and put blanks on it. Top tubes are smeared with beaten egg yolk. The 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, transferred to a wire rack or a dry towel and cooled.
Protein Cream Ingredients
The most suitable filling for sweet pastries from puff pastry is a protein cream. A recipe for tubules suggests the presence of such components:
- 3 egg whites
- 250 g of sugar;
- 80 ml of water;
- ½ tsp salts;
- ½ tsp citric acid;
If desired, vanillin can be added to taste, and citric acid replaced with freshly squeezed juice. Salt is optional, but squirrels are better to whisk with it.
How to make a cream
Cream for protein tubes is not very difficult to prepare. It is necessary to ensure that the eggs are fresh, the proteins are well separated from the yolks and cooled, and the dishes in which they beat are dry.
The first stage of preparation is sugar syrup. Sugar and vanillin are added to the water, everything is mixed. The mixture boils over low heat and gently stirs. Cook should be until the syrup begins to thicken and becomes a light caramel color. It takes 20-30 minutes. You can check the readiness of the sugar mixture by dropping a little syrup in cold water. If a soft elastic ball is formed, you can remove the container from the fire.
While preparing the syrup, you can do protein. They need to be cooled, and then mixed with salt and citric acid. Proteins whip first at slow speeds, gradually the speed increases. The mass must be thick. If the container is turned over, it should keep its shape and not leak. Do not be too zealous when whipping, because then the cream will settle.
Dishes with proteins are put in another container filled with cold water. Continuing to whip the mass, pour hot syrup into it with a thin stream. After that there is no need to stop. The resulting mixture is whipped until it cools. Cream for the protein tubes should be thick and lush.
The formation and decoration of cakes
When the dough and cream are ready, you can proceed to the final stage - the formation of cakes. To do this, fill the cooled tubes with whipped mass. The cream is collected in a confectionery syringe. Then, with a light touch, the required amount of content is introduced into the empty base from puff pastry. When all the tubes are filled with a sweet airy mass, you can decorate them at will.
Most confectioners sprinkle a portion of the dough with powdered sugar. But with cream tops you can dream up. For example, sprinkle straws with cream with protein coconut or chocolate chips, colored pastry topping, and cocoa. Also for this purpose, crushed nuts are used - almonds, peanuts, walnuts or forest. You can make crumbs from cookies or baked leftover dough and dip the tops of the tubes into it. Thus, you can not only decorate the cakes, but also fix the cream in them so that it does not spread.
Tips
When baking the base from puff pastry, lay the blanks on a baking sheet with the seam down. Then they are guaranteed not to spin.
It is not necessary to add citric acid when whipping a protein cream. But with her cakes are not so cloying.
If, instead of icing sugar, crumbs from the dough are used to sprinkle the base, then during storage puff tubes with protein cream will not stick together.
Baking can be stored in the refrigerator, but not more than a day.
A cake with a protein cream is not very high in calories. For example, 100 g of such a cream contains 240 kcal, 2.3 g of protein, 60.5 g of carbohydrates and very little fat. Therefore, they can eat and those who are on a diet, but, of course, in a very moderate amount.