Homemade puff pastry recipe. Layered tubes with protein cream. Making buttercream

The taste of crispy and crumbly tubes with various fillings is familiar to everyone since childhood. This delicacy is still not inferior in popularity to biscuits, cakes and homemade cookies. If you decide to make this treat at home, protein straw cream is the perfect choice.

To make the perfect protein cream, all you need is a few drops of lemon juice, egg whites, granulated sugar and a powerful mixer. At first glance, everything is quite simple, isn’t it? In fact, there are certain subtleties and nuances that need to be taken into account:

First, it’s worth saying a few words about the quality of the products you choose. The cream requires fresh and chilled eggs, since only they can rise to fluffy, stable peaks.
Any utensils used must be perfectly clean, dry and grease-free.
It is very important to beat the egg white mixture for at least 5 minutes, even if it seems to you that the foam is quite stable.
When making custard, the main thing is to keep an eye on the sugar syrup. Do not boil the liquid too much. Remove the pan from the heat as soon as the sugar turns a light caramel color.
If you want to give the protein cream a special color using food additives and dyes, know that you can only use those that do not contain alcohol.

And I would also like to note that the entire range of taste of the protein cream is fully revealed only at room temperature, so there is no point in preparing the filling for the delicacy for future use. It’s better to bake enough straws to satisfy your gastronomic needs at one time.

Honey-vanilla cream

Protein custard for tubes according to this recipe turns out to be unusually tender and tasty. Light notes of vanilla are harmoniously combined with a creamy taste and honey aroma. Such a treat will not leave anyone indifferent.

Compound:

¼ tsp. lemon juice;
3 egg whites;
¾ tbsp. Sahara;
½ tbsp. honey;
¼ tbsp. water;
1 tsp. vanilla extract;
a pinch of salt.

Preparation:

Mix egg whites and lemon juice. Beat the mixture with a mixer on medium speed until soft peaks form.
In a separate saucepan, combine water and sugar. It is better to use brown granulated sugar, as this will deepen the color of the cream.
Add some honey to the pan.
Bring the liquid to a boil over medium heat, stirring constantly.
Now turn on the mixer again, but select the minimum speed. Carefully pour the sugar mixture into the egg whites along the rim of the bowl.
Once all the liquid is in the bowl, turn the mixer to high speed and beat the egg whites for 6-7 minutes.
Now you need to add a pinch of salt and a teaspoon of liquid vanilla extract.
Continue beating the egg whites for approximately 2-3 minutes.
As a result, you should get a stable protein mass.
You can safely start filling the tubes. Bon appetit!

Protein-sour cream filling

The protein cream prepared according to this recipe is suitable not only for puff pastry tubes, but will also be an excellent filling for fluffy eclairs and even shortbread cookies. The pronounced creamy taste can be supplemented with notes of coconut or banana if desired.

Compound:

4 egg whites;
1 tbsp. Sahara;
1 packet of vanilla sugar;
1 tbsp. fat sour cream.

Preparation:

In a separate bowl, mix a glass of fatty, preferably homemade, sour cream and 50 grams of granulated sugar.
Add a packet of vanilla sugar and beat the mixture thoroughly with a mixer at high speed for 15 minutes.
Now in another bowl, beat the chilled egg whites for 5 minutes.
Continuously whisking, add sugar to the egg mixture.
After 7-8 minutes of running the mixer at high speeds, the whites should turn into a stable foam.
Turn off the mixer and little by little add the sour cream base to the whites.
Gently but confidently knead the cream with a silicone spatula.
Protein-sour cream cream is ready. Immediately fill the tubes with it. Bon appetit!

Protein cream with gelatin

The cream for puff pastry tubes prepared according to this recipe is more reminiscent of the filling of your favorite Bird's Milk candies. It is much more stable than its predecessors. It can be stored in the refrigerator for a long time. Decorate the tubes with gelatin cream with chocolate chips - it will turn out much tastier.

Compound:

2 tbsp. l. edible gelatin;
1 tsp. citric acid;
5 egg whites;
9 tbsp. l. water;
1 and ½ tbsp. granulated sugar.

Preparation:

Pour gelatin into a glass and fill it with 9 tablespoons of hot water. Stir well and leave to swell for 60 minutes.
After an hour, boil the gelatin mixture in a steam bath, without bringing it to a boil.
In a separate bowl with high sides, beat the egg whites with sugar for 10 minutes.
Without ceasing to beat, pour gelatin into the egg-white mixture in a thin stream.
Mix the cream with a mixer at medium speed for another 2-3 minutes and turn off.
The gelatin-based protein cream is ready, and you can safely fill the baked tubes with it.

Puff pastries with cream are a delicacy from childhood. Cooks value puff pastry tubes for the large number of fillings that can be used. Once you learn how to cook them, you can experiment with different flavors and develop your creativity.

When making straws, ready-made puff pastry bought in a store is often used. You can knead it at home, it is not as difficult as is commonly believed. Try once and prepare dough in reserve.

Recipe composition for puff pastry:

wheat flour – 0.5 kg;
butter or margarine – 250 g;
egg – 1 pc.;
water – 150 ml (2/3 tbsp.);
citric acid – ¼ tsp;
salt – ½ tsp.

There are recipes in which alcohol is added in various proportions to improve the plasticity of the dough. However, it is preferable to do without it!

For filling:

boiled condensed milk – 200 g;
butter – 100 g;
walnuts - to taste;
powdered sugar for dusting.

Cooking method:

Prepare the oil. Mash it well, or chop it into fine crumbs with a knife. Add 3 tbsp. spoons of flour to remove excess moisture and mix thoroughly. Form a rectangle from the resulting mass and cool.
Mix warm water and egg, beat lightly. Add salt and citric acid.
Take a deep bowl, add 2/3 of the sifted flour and gradually add liquid. Knead an elastic, not very tight dough, adding more flour if necessary. When it stops sticking to your fingers, form a ball. Sprinkle with flour and leave for 30-40 minutes to allow the gluten to swell, which makes the puff pastry elastic.
Dust the surface with flour before cooking. Roll out the rested dough into a 1 cm thick square, slightly thinner at the edges.
Place the cooled butter mixture in the middle. Cover it with dough on four sides, sides, top and bottom.
Carefully, so as not to break the integrity, roll out to a centimeter thickness. Fold into quarters and roll out again. Fold again in four layers and place in the cold for half an hour.
After rolling, repeat 3-4 more times, cooling the dough each time. The result will be multi-layered.
We form cake tubes. Separate the required amount of dough and put the rest in the freezer. Roll out into a rectangle half a centimeter thick. Cut into strips 2 cm wide and wrap each one around a steel pastry cone. If there is no ready-made form, you can make one from cardboard and wrap it in foil.
Preheat the oven to 250 degrees. Place the prepared tubes on a damp baking sheet or lined with parchment. Brush with beaten yolk. Bake for about a quarter of an hour. Separate the finished products from the molds and cool.
While the horns are cooling, condensed milk is being prepared. Beat the butter into a thick mass, add boiled condensed milk. Chop the nuts and mix everything thoroughly.
Using a pastry bag, fill the tubes with the resulting cream. Sprinkle powdered sugar on top of the product.

Cakes with condensed milk go well with tea and coffee without sugar.

Cooking with custard

You can use custard to fill the puff pastry tubes. It is not as sweet as cream with condensed milk.

prepared puff pastry – 300 g;
milk – 0.5 l;
sugar – 250 g (1 tbsp.);
egg – 3 pcs.;
flour – 6 tbsp. l.;
butter – 200 g;
vanilla sugar – 0.5 tsp.

Cooking method:

Defrost pre-prepared dough as described above or store-bought dough. Roll out, cut into strips and wrap around the molds and bake.
Prepare custard. Combine flour, sugar and vanilla. Add eggs beaten into a strong foam.
Boil the milk and slowly add the egg mixture, stirring constantly to prevent lumps from forming. Bring to a boil and simmer over low heat for 5 minutes until thickened.
Cool and combine with well-whipped butter.
Pour into a pastry bag and fill the tubes.

To boil milk, use a thick-bottomed pan, after rinsing it with cold water.

You can sprinkle the finished cones with powdered sugar or chocolate chips. They can easily replace the more labor-intensive Napoleon cake.

Cakes with berry filling

In summer, tubes with protein cream are perfectly replaced with fresh berries filling. The delicacy turns out to be light and sour.

puff pastry – 250 g;
strawberries, wild strawberries or raspberries – 0.5 kg;
heavy cream – 1 tbsp;
sugar – 0.5 tbsp;
gelatin – 10 g.

Using the method described above, bake the straws.
The berry filling is easy to prepare. Grind the washed berries through a medium sieve. Combine with sugar and stir until it dissolves.
Whip well-chilled cream to a thick, stable foam.
Gently fold the cream into the berry mixture.
Dissolve gelatin in warm water. Stirring constantly, pour it into the berries with cream in a thin stream.
After 30 minutes, fill the tubes with filling, garnishing with whole berries.

In winter, fresh berries can be replaced with frozen ones. Place them in a sieve and wait until they melt to remove excess liquid.

Recipe with cheese

Cheese pies are tasty and healthy and are easy to prepare.

Recipe:

puff pastry – 300 g;
dark chocolate – 200 g;
cream – 250 g.

Prepare the dough, form into tubes, bake until done.
Prepare chocolate cream. Pour heavy cream into a saucepan and bring to a boil. Be careful not to boil!
Grind the chocolate into crumbs, pour in hot cream to form a homogeneous mass.
When cool, cover with a lid or film and leave in the refrigerator for 5-6 hours.
Use a pastry bag to squeeze the ganache into tubes. Drizzle melted chocolate on top.

Puff pastries with such delicious fillings will always please and replace bulky cakes. They will take pride of place on every cook's table.

It’s hard to imagine a friendly tea party without sweets. Whatever form they are presented in, they are always greeted with exclamations of admiration.

Housewives try to please their guests and make every effort to do so, looking for successful recipes.

This time we will learn how to prepare puff pastry rolls that will please all those with a sweet tooth.

Older people remember very well that these cakes could be bought in pastry shops and cafes. The delicacy cost mere pennies, but it had an excellent taste.

It is not at all difficult to purchase puff pastry tubes nowadays, but their quality leaves much to be desired.

The various additives that make up the dessert do not add to our health, so prepare your own baked goods. You will surely know the composition of the cream, choosing products with special care.

General provisions

Without skimping on the quality of ingredients, you can please your loved ones and friends with a delicious homemade dessert.

Once you have a successful recipe, purchase fresh ingredients. The final result and your reputation as a housewife depend on their quality.

Unfortunately, modern manufacturers are forced to save money by using not butter for custard, but cheaper analogues containing vegetable fats.

Any professional pastry chef knows how important it is to use butter for cream.

Firstly, it whips faster and better, forming a thick, fluffy mass. Secondly, it has a pleasant taste and smell; there is no need to drown it out with flavorings.

There is a recipe where butter can be replaced with margarine or spread, but only in the case of dough. This will even benefit him, since the baked goods subsequently acquire a porous structure.

This is explained by the fact that the spread contains moisture, which, when evaporated, leads to certain metamorphoses.

As for custard, any substitutions can lead to unforeseen situations. Namely: to a change in consistency and, of course, taste and smell.

Margarine or spread should not be used when preparing shortcrust pastry or waffles. This makes the baked goods less crumbly.

Pay attention to the freshness of the products, it is especially important to choose fresh eggs. When whipping, you will immediately notice the difference, since stale eggs do not produce a fluffy and airy foam.

If you are preparing a cream based on raw proteins, be very careful, because if there is no heat treatment, pathogenic bacteria may remain in the mass.

For puff pastry pastries, use premium sifted pastry. Firstly, it is saturated with oxygen; and secondly, it contains a lot of gluten.

This substance is responsible for improving the dough during baking as it absorbs moisture. Now let's talk about sugar.

Use a refined product that has been cleared of impurities because it combines easily with other products when whipped and behaves well at high temperatures.

Crystalline sugar is easily converted into a fine form (powdered sugar), you just need to load it into a coffee grinder.

Powdered sugar is very often used to make cream. It allows you to quickly and easily obtain a homogeneous mass, and therefore high-quality baked goods.

For busy housewives, for whom the issue of time is a priority, they often replace regular sugar with powdered sugar.

Stick to the amount called for in the recipe, especially sugar. If you put it in the dough in excess, the cakes will burn in the oven and dry out during storage.

A lack of sweet substance will affect the formation of a golden brown crust, and the products will turn out pale and unappetizing.

Sugar is added when beating egg whites. The molecules of each product bind together, forming a fluffy mass.

If there is too much sugar, the whipping process may take longer, and the foam itself will not be as airy.

Always follow one immutable rule: put high-quality and fresh products into the dough and cream, the final result depends on this.

Delicious baked goods come only from housewives who approach food preparation responsibly.

Recipe for waffle rolls with custard

Take:

5 medium sized eggs; 80 g liquid honey; 150 g sour cream; 5 g soda; vanilla extract; 140 g premium flour; a pinch of salt.
The filling consists of: 0.4 kg sl. oils; 0.250 kg granulated sugar; 2 tbsp. spoons of flour; 0.280 l milk; ¾ cup chopped nuts.

Cooking steps:

Melt the margarine over low heat.
Meanwhile, pour sour cream and honey into a bowl, beat in the eggs. Using a whisk, whisk the ingredients until smooth.
Cool the margarine and add it to the dough, pouring in small portions.
Mix flour with baking soda and a pinch of salt. At the end of the process, add vanilla extract. You should have a mixture that resembles pancake batter.
Fill the waffle iron with batter, pouring small portions. While the waffles are hot, quickly roll them into a cone (as in the photo). If you don't have an electric waffle iron, no problem. The preparations can also be baked in a regular frying pan, just to do this, dilute the dough with water.

When baking, the moisture will evaporate, and you can also easily roll the thin cakes into cones.

Prepare the custard:

Mix sugar and flour and dilute with cold milk.
Place the mixture on the stove and stir constantly so that it does not burn.
As soon as the cream begins to thicken, remove it from the heat and cool until warm.
Cut the butter into pieces and soften.
Combine the butter and custard mixture, beat with a mixer at high speed.
At the end, add crushed nuts and fill with pastry cream.

Fill the tubes, place them on a plate and put them in a cool place for a couple of hours.

Recipe for puff pastry rolls

For puff pastry you will need butter or margarine. Fat provides the loose structure of baked goods and its rise; when rolling, it is placed between layers of flour mass.

The more layers, the fluffier your tubes will be. The butter must be very cooled, only in this case will it provide flakiness.

To be precise, the room temperature during cooking should be 14 degrees Celsius.

Of course, it is much warmer in a home kitchen, so housewives came up with the following trick: mix grated margarine with a small amount of flour and store the mixture in the freezer.

When kneading the dough, you only need to take a small portion of the mixture and pour it onto the next layer.

Roll out the dough on a cooled surface, this can easily be done by placing a board and rolling pin in the freezer for a few minutes.

Reduce the rolling time to a minimum so that the margarine does not have time to soften.

The finished dough is cut into strips and rolled onto special cone-shaped devices. Bake the tubes immediately, without allowing them to stand in the air for even a minute.

To ensure that the baked goods are fluffy and loose, salt and citric acid are used when kneading. It is important not to overdo it with these ingredients, otherwise the baked goods will not rise.

List of products for the test:

0.5 kg of spread or margarine; 3 g salt; 0.3 l sour cream; 0.870 kg of flour (including the amount that will be used for rolling); a packet of baking powder. One egg will be needed for greasing.
Lemon custard cream: 250 ml lemon juice; 50 g zest; two eggs; 350 g each of butter and granulated sugar.

Progress:

Sift two glasses of flour and mix with salt, baking powder and sour cream.
Knead the dough and set aside for one hour to allow the gluten to swell.
In a separate bowl, chop the margarine with 450 g of flour. Place the resulting crumbs in the refrigerator.
Roll out the sour cream dough on a floured surface. The edges should be thinner than the center.
Remove the buttery crumbs from the refrigerator and scatter them over the surface of the dough. Fold the sheet in four, as in the photo, and roll it out.
Repeat rolling out at least 20 times, cooling the dough periodically. Remember to keep the board and rolling pin cool.
Using cylindrical molds, form the blanks. To do this, divide the dough into portions weighing 75-80 g, roll out a strip and overlap it onto the mold. There is no need to lubricate it with any fat, but you will need to secure the edges of the strip with beaten egg.
The tubes are baked for 15 minutes at 220 degrees, after which they are filled with cream.

To prepare the filling, you need to follow the diagram:

Beat half the sugar with the eggs.
Mix the second part with lemon juice and simmer until thick. Without cooling, pour the syrup into the beaten eggs, stirring constantly with a blender.
Then put the mixture on the fire and boil. Constantly stir the filling with a spatula so that it does not burn.
Cool the mixture and beat with softened butter.
Add lemon zest at the end.

Place the filling in a pastry bag and fill the tubes.

Recipe for puff pastries with instant cream

Serve flaky crispy tubes with delicate custard after complete cooling and keeping in the refrigerator for several hours.

If you don't have special cone shapes, make your own using foil or parchment paper.

To knead the dough you will need:

one egg; 0.4 kg butter margarine; 0.6 kg flour; 15 ml vinegar 9%; ice water and a pinch of salt.

two eggs; 250 g sugar; 600 ml milk; 3 large spoons of flour; pack of sl. oils; a bag of coconut flakes and vanilla sugar.

Preparation:

Sift the flour and mix it with grated margarine.
Make a funnel in the center and add a mixture of eggs, salt, vinegar and ice water. Prepare the mixture in a glass; its volume should reach the brim. Adjust the amount of water yourself.
Knead the dough, roll into a ball and place in the refrigerator for two hours, wrapped in cling film.
Then divide the dough into 4 parts, take one for work, and put the rest back in the refrigerator.
Roll out a round layer no more than 3 mm thick, cut into strips that need to be rolled into cones.
Bake the tubes in a hot oven at 220 degrees for 20 minutes.

Brew the cream and fill the puff pastries with it. Serve with tea or coffee.

My video recipe

I really loved these delicious straws as a child! But my childhood passed and I forgot about them, and somehow they stopped catching my eye. But recently I accidentally saw them on the Internet and couldn’t help but cook them. It turns out that making them is not at all difficult.
Take one sheet of ready-made yeast puff pastry, defrost it, roll it out into a layer and cut it into 6 strips of equal width.

If you don’t have ready-made cones, we’ll make them from cardboard paper, secure them with a stapler and wrap them in foil. We wrap strips of dough onto cardboard cones, slightly overlapping.

Place the tubes on a baking sheet lined with baking paper and place in an oven preheated to 180 degrees for 10 - 15 minutes.

While the tubes are baking, prepare the cream. Beat the whites with a pinch of salt with a mixer, first at minimum speed, then gradually increase the speed to maximum.

When the whites become fluffy, add sugar and a little citric acid. In principle, it is not necessary to add it, it just gives the cream a pleasant sourness. You can even add a little vanilla sugar or cinnamon to the cream if you wish.

The finished cream should be shiny, quite dense, and the sugar should be completely dissolved.

By this time the tubes will be ready. They should acquire a beautiful ruddy color. Remove the baking sheet from the oven and let the tubes cool.