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

Shelves of modern shops offer lovers of sweet a huge selection of a variety of cakes. Among them you can see and puff tube with protein cream, the taste of which is familiar to everyone from childhood. But they can not only be bought, but also prepared independently. The recipe for this delicacy is very simple and does not require a lot of ingredients, effort and time. Baked with their own hands at home, the cakes will definitely be more delicious than the store ones and will certainly please you and your family with their pleasant, delicate taste.

Accessories

Before you start baking strawberries with protein, you should prepare all the necessary accessories that may be needed in the process. This is a rolling pin, a tubular mold, a pan, a container for making syrup and whipping cream, a mixer, a pastry syringe.

To bake tubules should be stocked with special metal molds in the form of cones. If you do not have one, you can make molds for tubes yourself. To do this, you need to fold the kulechka from the cardboard, fasten it with a stapler, and wrap the food with foil from the outside.

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

Ingredients for dough

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

• 350 g of sifted flour (preferably wheat);
• 200 g of butter or margarine;
• 150 ml of cold water;
• 0.5 tsp. Fine salt;
• 2 yolks for lubricating the tubes.

How to Cook Puff Pastry

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

In the meantime, margarine or butter melted down, 4 spoons of flour added to it, everything is mixed. From the received mass the brick is made and postponed for some time. The consistency of his and the test should be the same in the results.

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

Baking of the substrate

When the dough for tubes with cream protein is ready, it should be rolled out on a flour-poured 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 lubricated with butter. Then they are wrapped in strips of puff pastry in a spiral overlap.

The baking tray must be laid with parchment and put the workpieces on it. On top of the tube lubricated with whipped egg yolk. The products are baked in the oven for 20 minutes, heated to 180 ° C. When the tubes are ready, they should be removed from the molds, put on a grate or a dry towel and cool.

Ingredients for protein cream

The most suitable filling for sweet pastry made from puff pastry is a protein cream. The recipe for tubes 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, you can add vanillin to taste, and replace citric acid with freshly squeezed juice. Salt is not required, but proteins are whittled with it.

How to Make Cream

The cream for the protein tubes is not very difficult to prepare. It is necessary to make sure 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. Add sugar and vanillin to the water, everything mixes. The mixture is boiled on low heat and gently stirred. Cook should be until the syrup begins to thicken and become light caramel color. This takes 20-30 minutes. Check the readiness of the sugar mixture by dropping a little syrup into cold water. If a soft elastic ball is formed, you can remove the container from the fire.

While the syrup is being prepared, it is possible to deal with proteins. They need to be cooled, and then mixed with salt and citric acid. Proteins beat first at a slow speed, gradually the rate increases. Weight should be thick. If the container is turned over, it must keep its shape and not leak out. Do not be too zealous with whipping, because then the cream will settle.

The dishes with proteins are put in another container filled with cold water. Continuing to beat the mass, you should pour a thin stream of hot syrup into it. After that, you do not need to stop. The resulting mixture is whipped until it cools. The cream for the protein tubes should turn out to be thick and lush.

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 tubules with whipped mass. The cream is drawn into the confectionery syringe. Then, with a gentle tap, 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 at will.

Most confectioners sprinkle a piece consisting of dough, powdered sugar. But with cream tops you can dream up. For example, sprinkle strawberries with protein coconut or chocolate chips, colored confectionery powder, cocoa. Also for this purpose, use ground nuts - almonds, peanuts, walnuts or forest. You can make a crumb of cookies or baked dough leftovers and dip the tips of the tubes into it. Thus, you can not only decorate cakes, but also fix the cream in them so that it does not get smeared.

Advice

When baking the base of the puff pastry, you should lay the workpieces on the baking sheet with a 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 will not be so cloying.

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

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

Cake with protein cream is not very caloric. For example, 100 g of such cream contains 240 kcal, 2.3 g of proteins, 60.5 g of carbohydrates and very little fat. Therefore, they can eat and those who sit on a diet, but, of course, in a very moderate amount.