Tubes with protein cream

Tubes with protein cream

• 2 square plate puff pastry
• 1 egg for lubrication
• 50 ml of water
• 100 g of sugar
• 2 protein.

1. Each plate puff pastry roll out a rectangle to a length of about 27-30 cm.
2. Cut into long strips of a thickness of about 2.5 cm.
3. From the confectionery paper cut into triangles, of which the roll-kornetiki kulechki. This future nozzle tubes.
4. Wrap each strip around its tube, from the narrow end of the tube (the strips should overlap each other). Put on a baking sheet.
5. Coat with beaten egg (yolk). Bake in a preheated oven at 180 ° C for 20-25 minutes.
6. Prepare the protein cream (Italian meringue). To this water with sugar heated to 118 degrees (or until the sample on the average bead). Protein shake up with a pinch of citric acid to a solid foam.
Pour the syrup into proteins at a high speed mixer. Beat until the protein mass is cooled.
7. Transfer the protein cream pastry bag and fill it rolls.
8. Sprinkle with powdered sugar.
– Instead of eggs for lubrication you can use the yolks, remaining after separation of proteins from the yolks for preparing protein cream.
– Spread on a baking rolls better “seam” down to during baking tube does not unwind.
– The sample is held on the middle ball so: in cold water should drip syrup – if the ball immediately formed, the syrup is ready.
– One of the options for feeding tubes – can be together with tubes and bake puff pastry cutter, and then crush them with a rolling pin. The finished dip tube stuffed with the wide end in the crumb. It is also practical: so the tube will not adhere to the walls of the container in which you will store them.
– By the way, the tube should be kept in the refrigerator and preferably no longer than a day. However, experience shows that they “leave” immediately.
– Citric acid when whipping the protein can not be added, but it rolls out not so cloying.
– If you use ready-made metal cones for winding tubes, the tubes are obtained, of course, perfectly round inside (still in the process of baking paper “surrender” under the weight of the dough). But about these tubes can always say that this is a real handmade.
Bon Appetit!

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трубочки с белковым кремом

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