To form the tubes, it is necessary either to make parchment blanks or use ready-made metal molds.
The dough must be defrosted and cut into strips 1 cm wide.
Roll out with a rolling pin to a width of 2 cm.
Take the form and, starting from the narrow side, wind the dough over it with an overlap.
Wrap the end of the strip in a spiral and hide the end.
Lay the tubes on a baking sheet so that the tail is at the bottom, otherwise it will turn around and its aesthetic appearance will be lost.
It is necessary to bake the tubes in an oven preheated to 200 C until golden brown.
Cool the finished products and separate from the mold.
Due to the large amount of fat in the dough, it perfectly separates from the mold and does not burn.
You can fill the tubes with a cream made from butter and condensed milk, but if you like a cream with a lighter consistency, then you can make custard protein.
Protein cream for puff pastry tubes
To prepare the cream, beat the protein separately and boil the syrup.
Put the protein in the freezer for 5 minutes to cool, and boil syrup from 3 tablespoons of sugar with a slide and water.
To do this, pour sugar into a container, add water so that it covers all the sugar, turn on medium heat.
The readiness of the syrup can be checked as follows - take a bowl of cold water, collect a little syrup and lower it into the water, collect a ball from the syrup with your fingers in the water. When the ball is ready, the syrup can be removed from the stove.
By this time, the protein should be whipped with 25 g of sugar until a foamy steady state.
Beating the protein with sugar, gradually pour hot syrup into it, beat the cream until it cools down.
Using a syringe or pastry bag, squeeze cream into the middle of each tube. At the end, dip the wide end into the crumbs and put on a dish.
Puff tubes with protein custard are ready.
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