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How to make delicious straws from puff pastry and protein cream?

Puffs from puff pastry - tasty and hearty cakes, which are not only happy for children, but also for adults. It is worth mentioning that such sweet products can be easily purchased at the store. But it will be tastier and more useful than just dessert if you make it yourself at home.

Step-by-step recipe puff pastry for tubules

To prepare such a dessert, you need to mix a fresh layered base. This will require the following products:

  • Flour sifted wheat - from 350 g;
  • Butter or good margarine - 210 g;
  • Salt fine sea - 1/3 dessert spoon;
  • Water is cold - 160 ml.

Mixing process

Puff pastry for tubes, the recipe of which we are considering, is done quite easily. For this, it is required to dissolve the fine sea salt in cold water, and then gradually pour it into the sifted wheat flour. As a result of such actions, you should get a pretty tight dough. To make it softer and more homogeneous, it must be placed in a polyethylene bag and kept at room temperature for half an hour.

While the gluten is swelling, it is recommended that you treat the cooking oil. To do this, take butter or margarine, and then a little thaw it and mix with a couple of spoons of wheat flour. After this, the resulting mass must be shaped and left off for a while.

After half an hour, the dessert dough should be removed from the pouch and then rolled into a rectangular shape so that its middle was much thicker (about 1 centimeter) than the edges. Further to the center of the base, it is required to place the previously formed briquette from the butter and wrap it with an envelope. After this, you need to take a large and thick rolling pin, and then slowly and accurately roll out the brick into the same uneven rectangular shape. Similar actions it is desirable to repeat (but without adding culinary fat) about 4-5 times with breaks of 15 minutes.

Baking Basics

Before you make a tube of puff pastry, they should be baked in the oven. To do this, it is desirable to use a special form in the form of a cone. But if you did not have such a device, then you can use ordinary cardboard. It needs to be covered with baking paper and wrapped in a muffler so that it is on the outside.

After preparing the mold, you can safely proceed with the rolling of the puff pastry. From it it is desirable to make two rectangular sheets with a thickness of not more than 4 millimeters. Next, each layer must be cut into long strips up to 3 centimeters wide. To form such tubes, you should overlap the previously prepared forms with a test, and then place them on a baking tray and bake in a strongly heated oven before browning (approximately 10-14 minutes). Finished cones need to be obtained, freed from cardboard blanks and cooled.

A detailed recipe for tubes from puff pastry

After the base for the dessert is completely ready, you should immediately go to the preparation of a sweet cream filling. This will require the following products:

  • Citric acid - ½ dessert spoon;
  • Boiling water - 80 ml;
  • Sand sugar - 250 g;
  • Egg white - from 2 chicken eggs.

Process of preparation of a stuffing

Puffs of puff pastry can be filled with any cream. We decided to use a light basis of protein. Thus, to create this mass, it is necessary to pour the sugar with steep boiling water and stir until completely dissolved. After that, it is required to pour citric acid into the same bowl, and then put it on a weak fire and withstand until it boils. Next, you should break the eggs, lay the yolks aside (you can use it to make another dish), and the proteins should be cooled and whipped with a mixer or whisk to form a thick foam.

After the syrup just begins to boil, and on its surface bubbles are formed, the liquid must be removed from the plate and poured into the egg mass with a thin trickle. The proteins should also be whipped continuously. As a result of the described actions, you must get a thick, shiny and magnificent cream that perfectly keeps its shape.

The formation process

Puffs of puff pastry will be completely ready for use only after they are filled with protein sweet cream. To do this, the air mass must be placed in the culinary syringe and by pressing lightly squeeze the desired amount of filling into an unrestricted cone. To make these cakes look even more appetizing and beautiful, they can be sprinkled with ground peanuts or chocolate chips from above.

How to bring home dessert to the table?

Self-cooked puff slices with protein cream should be served to the table in a large bowl along with tea, coffee, cocoa or without them. It is worth mentioning that such cakes are not very high-calorie, since they contain a light filling. If you want to get more nourishing products, then instead of protein cream you can use any other oily mass.

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