Crispy and airy puff pastries with protein cream, the recipe with photos of which we offer today, are very easy and simple to prepare. Protein cream gives such tubes special tenderness and weightlessness, but if you don’t like it, you can replace it with cream made from boiled condensed milk and butter, it will also be very tasty. And yet, if suddenly you do not have metal molds for making straws, do not despair, because such molds can easily be made with your own hands from ordinary paper.
Ingredients for preparing tubes with protein cream from puff pastry (for 16-18 small pieces):
- puff pastry – 500 g
- egg whites – 70 g
- water – 35 g
- sugar – 140 g
- lemon juice – 1 tbsp.
- vanilla sugar – 1 tsp.
- egg yolk – 1 pc.
Puff pastry tubes with protein cream – recipe with photo:
First prepare the straws themselves. To do this, roll out the puff pastry into a long rectangle with sides about 30-40 cm and a dough thickness of about 3-4 mm.
Cut the rolled out dough into strips 1.5 cm wide, as shown in the photo.
Wrap the dough strips in a long spiral around a metal or homemade tube. By the way, it is very easy to make such tubes with your own hands, just form a narrow cone from ordinary A4 paper, cut the cone to the desired size and, so that it does not unfold, fasten it with a stationery stapler. Wrap each tube on top in several layers of foil. That's all, you have the ingredients for making delicious puff pastries at home.
Add a little water (literally 1 tbsp) or milk to the egg yolk and shake lightly with a fork. Lubricate the products with the resulting mixture.
Bake puff pastry tubes in an oven preheated to 190-200 C for about 15-17 minutes until golden brown. Baking time for the tubes may vary slightly depending on their size.
Let the finished tubes cool and remove them from the baking pans.
Prepare protein cream for puff pastry tubes. To do this, pour all the granulated sugar into a deep saucepan and add 35 g of water to it.
Place the saucepan on the fire, and gently stirring the mixture until the sugar is completely dissolved, bring the syrup to a boil. After boiling, cook the syrup over medium heat for about 5 minutes or until the temperature reaches 112-116 C.
While the syrup is cooking, pour the egg whites into a large bowl and beat until lightly foamy. Add vanilla sugar to them.
Continue beating the whites until soft peaks form.
When the syrup is ready, without letting it cool, pour it into the egg whites in a thin stream, constantly whisking them with a mixer at maximum speed. At the same time, the whites will increase significantly in volume, so take this into account when choosing a whipping container. Beat the whites until they cool to room temperature.
Add freshly squeezed lemon juice to the egg white cream and beat thoroughly again with a mixer.
Place the finished cream into a pastry bag with a shaped or round tip. If suddenly you don’t have a pastry bag, then put the cream in a tight bag or in a stationery file and cut off a corner.
Fill the cooled puff pastries with the prepared protein cream.
If desired, you can sprinkle the cakes with powdered sugar before serving.
That's all - puff pastry tubes with protein cream are ready! You can serve them to the table.
Bon appetit!
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