Delicate puff pastry rolls with protein cream

Kitchen appliances and utensils:

• oven;
• plate;
• mixer;
• kitchen scales;
• a baking sheet;
• stewpan;
• 2 bowls;
• rolling pin;
• dish for tubules;
• fork;
• tablespoon and teaspoon;
• silicone brush;
• beaker;
• pastry bag;
• knife;
• 20 form cones;
• scissors;
• foil;
• parchment paper;
• Scotch;
• 10 sheets of A4.

Ingredients

Step cooking

1. To prepare the tubes, you will need special cone shapes. If you do not have any, then this is not a problem at all. Make these forms yourself. For 20 pcs. You will need 10 A4 sheets, parchment paper or foil. Divide a sheet of paper into 2 parts.
   
2. Roll half the sheet into a fist, thereby forming a cone.
   
3. To prevent the paper from unwinding, secure it with a piece of tape or a stapler, and bend the top edges of the paper inward.
   
4. Then cut a small square of parchment paper and wrap the cone with it, and bend the edges of the parchment inward. You can fix the paper with a stapler, but if it is not there, then the paper will not fall apart, because you will wind the dough on it.
   
5. Similarly, you can do with foil instead of parchment paper. To make homemade cones stronger and not to lose shape under the weight of the dough, remember a piece of foil or parchment and put it inside the cone.
   
6. Thaw the finished puff pastry in advance at room temperature. Cut 2 layers of puff pastry into small strips with a width of about 2 cm. The thickness of the dough should be about 1.5-2 mm, so if necessary, roll the dough a little.
   
7. Then wrap each ribbon of dough on the cones. Attach the dough to the top wide edge of the cone and, while pulling lightly, wrap the cone with dough overlap. And so all 20 pieces.
   
8. Cover the baking sheet in advance with parchment paper or a silicone mat and place on it
   prepared tubules.
   
9. Now the dough pieces must be greased with yolk. To do this, carefully separate the 4 yolks from the proteins in separate bowls. In the future, proteins will be needed for the cream.
   
10. Add about 1 tbsp to the yolks. l milk to make them more fluid, and beat well with a fork.
    
11. Then, brush the tubes with a brush.
    
12. Preheat the oven to 180 ºС and send the tubes to bake for about 15 minutes. The tubes will fit and get a beautiful ruddy color.
    
13. When ready, remove the pan from the oven and let the tubes cool.
    
14. In the meantime, prepare a protein custard. Pour 270 g of sugar into the stewpan and pour about 100 ml of water so that it covers the sugar.
    
15. Put the stewpan on a large fire, bring to a boil, then reduce heat to medium and boil the syrup for about 10-15 minutes. You can check the readiness of the syrup using cold water. To do this, add a little syrup to the dishes with water, if a light caramel has formed, then the syrup is ready. Do not bring the syrup to brown, otherwise the cream will be bitter.
    
16. Pour pre-prepared egg whites into the mixer bowl, add 1 tsp. lemon juice and whisk at low speed.
    
17. Then slowly pour the syrup into the protein mass, while whipping the mass.
    
18. Once you have poured all the syrup, continue to beat the mass at maximum speed until it becomes slightly warm.It turns out a very beautiful thick cream.
    
19. Ready cream fill the pastry bag. To simplify the task, you can put it in a glass.
    
20. By that time, the tubes are already cool, remove them from the cones.
    
21. Insert a pastry bag inside the tube and squeeze out the right amount of cream, and put the stuffed products on a dish.
    
22. Sprinkle the finished cream tubes with powdered sugar.
    

Video recipe

How to make cone shapes and make rosy tubes from puff pastry, as well as prepare a delicate protein cream, you can watch in detail on the video.

Other recipes for puff pastry dishes