Probably everyone sometimes wants to look at least for a moment into their childhood and remember the taste of their favorite puff pastry tubes with a delicate protein cream. This is not only amazing pastries for everyday tea drinking, but also a wonderful delicate treat for the festive table. The recipe for the cooking tubes is simple, and the process itself does not take much time.
Pick your recipe
You will need
-
- Dough:
- flour-500 g;
- butter (soft) -50 g;
- butter (chilled) -500 g;
- water-380 ml;
- salt-1 tsp;
- vinegar-2 tbsp;
- baking paper;
- cones for tubes.
- Cream:
- milk-1 tbsp;
- 4 eggs
- sugar-4 tbsp;
- starch-1 tsp;
- powdered sugar;
- pan.
Instruction manual
1
Take a deep cup and sift flour into it. Add soft butter, salt, vinegar and soda to the flour. Mix everything thoroughly and knead a thick dough. Form the finished dough in the form of a ball, then wrap in a transparent film and put in a cold place for 30 minutes.
2
Cut the chilled butter into small slices and distribute them next to each other on a transparent cling film. Then roll them between two layers of film into a rectangle. Roll out the dough also into a rectangle, only 2 times larger in size, on a floured surface and put on it butter, freed from the film.
3
Cover the butter with dough and roll out again, only thinner. Then fold the dough into 3 layers and roll again. The workpiece should be set to cool for 10 minutes, and then folded again in 3 layers and rolled out for the last time.
4
Cut the finished dough into thin strips. Take the required number of special metal cones for baking tubes and wind on each dough.
5
Lay a sheet of baking paper on a baking sheet. In a shallow bowl, beat 1 egg for lubrication. Put the tubes on paper at a short distance from each other and grease each with a beaten egg. Preheat the oven to 230 degrees and set to bake tubes in it for 25-30 minutes.
6
Pour milk into the pan, add starch, 3 eggs and sugar to it. Cook the cream over low heat until it thickens, stirring continuously. Cool the finished cream.
7
Remove the tubes from the oven and remove them from the cones. Fill the tubes with cream, for this you can use a pastry syringe or a long spatula. Sprinkle the finished cakes with powdered sugar.