Puff pastry rolls with protein cream, a recipe with photo and video

Puff pastry rolls with protein cream, a recipe with photo and video

2 Feb 2020

Слоеные трубочки с белковым кремом, рецепт с фото и видео

To cook just
4817

A dessert that probably everyone loves from childhood, and cook simple. Even if you have no molds for the tube, it is easy to make from scrap materials.

Servings: 6 servingsDifficulty: sredstvima preparation: preparation Time:

Kitchen: Home kitchen

Ingredients:

  • the dough puff 250 g
  • sugar 140 g
  • eggs 2 PCs.
  • water 40 ml

Preparation:

15 minutes + 45 minutes

  • If no ready-made cones that make using paper and foil. Paper roll in a bag and almatti completely with foil (inside and outside).
  • Work surface sprinkle with flour and slightly roll out the puff pastry. Slice the dough into strips.
  • Dough wrapped cone, slightly overlapping. Spread on a baking sheet, bake 15 minutes at 200 degrees. Take out the cones and let cool tube.
  • Proteins separated from the yolks. In a deep bowl pour in protein.
  • Pour sugar water (40 ml), do NOT STIR! Put on high heat, bring to a boil, cook for 4 minutes.
  • Beat whites for 5 minutes at maximum speed, then a thin stream pour the sugar syrup that is boiled, do not stop whisking. Beat for another 5 minutes (or more).
  • In a pastry bag put the filling. Tubes filled with a cream and sprinkle with powdered sugar.

4 комментария

  1. The recipe is detailed so = I hope you ll try these at home! I ve included tips on the best way to shape and bake the rolls as well. In-process pictures below the recipe! Let me know how it goes ??

  2. There aren t too many recipes for cream rolls out there. In the few that I came across, store-bought puff pastry seemed to be common, but from what I remember, the outside of the roll wasn t quite as delicate as just puff pastry. It was firmer, but super flaky. Then I came across this Dessert For Two recipe for homemade puff pastry. It looked to me like pie crust, with more butter and water and something told me it would work really well here. I added sugar to the dough and found I also needed to use more flour, because the dough was stickier than I expected. However, as it chills, it becomes easier to work with.

  3. There aren t too many recipes for cream rolls out there. In the few that I came across, store-bought puff pastry seemed to be common, but from what I remember, the outside of the roll wasn t quite as delicate as just puff pastry. It was firmer, but super flaky. Then I came across this Dessert For Two recipe for homemade puff pastry. It looked to me like pie crust, with more butter and water and something told me it would work really well here. I added sugar to the dough and found I also needed to use more flour, because the dough was stickier than I expected. However, as it chills, it becomes easier to work with. At one point, making puff pastry at home terrified me. I now know that there was really no reason to think it wasn t possible. All it involves is rolling and folding the dough a few times and as long as you keep chilling it and use plenty of flour to prevent stickiness, it s extremely doable. This was definitely a little ambitious to do in Mumbai s humidity, but it s absoluuuutely possible. The slightly cumbersome part is wrapping the individual strips of dough around the steel cones (more on those below), making sure that they overlap and stick well, so that they don t separate in the oven. In the heat, this is definitely an annoying step because the dough softens rapidly. Again, if you keep chilling the dough, it s not too bad!

  4. There aren t too many recipes for cream rolls out there. In the few that I came across, store-bought puff pastry seemed to be common, but from what I remember, the outside of the roll wasn t quite as delicate as just puff pastry. It was firmer, but super flaky. Then I came across this Dessert For Two recipe for homemade puff pastry. It looked to me like pie crust, with more butter and water and something told me it would work really well here. I added sugar to the dough and found I also needed to use more flour, because the dough was stickier than I expected. However, as it chills, it becomes easier to work with.

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