cream meringue cone recipe

Protein Cream Tubes

 Ingredients:

 2 square plates of puff pastry

 1 egg for lubrication

 50 ml of water

 100 g sugar

 2 squirrels.

 

 Cooking:

 

 1. Roll each puff pastry plate to a rectangle about 27-30 cm long.

 2. Cut into long strips approximately 2.5 cm thick.

 3. Cut the triangles from the p

astry paper, from which roll the cornets.  These are future nozzles for tubules.

 4. Wrap each strip around its duct, starting from the narrow end of the duct (the strips should overlap each other).  Put on a baking sheet.

 5. Grease with a beaten egg (yolk).  Bake in a preheated oven to 180 degrees for 20-25 minutes.

 6. Prepare a protein cream (Italian meringue).  To do this, heat water with sugar to a temperature of 118 degrees (or until the sample is on a medium ball).  Beat whites with a pinch of citric acid until a firm foam.

 Pour syrup into the proteins at a high speed mixer.  Beat until the protein mass has cooled.

 7. Transfer the protein cream into a pastry bag and fill it with straws.

 8. Sprinkle with powdered sugar.

 

 Tips:

 

 - Instead of an egg for lubrication, you can use those yolks that remain after separation of the proteins from the yolks to prepare a protein cream.

 

 - It is better to put the tubes on a baking sheet “seam” down so that the tube does not unwind during baking.

 

 - The test for the middle ball is carried out as follows: syrup must be dripped into cold water - if the ball is formed immediately, then the syrup is ready.

 

 - One of the options for supplying tubes - you can bake and trim the puff pastry together with the tubes, and then crumble them using a rolling pin.  Dip the finished stuffed tube into the crumb with the wide end.  This is also practical: so the tubes will not stick to the walls of the containers in which you will store them.

 

 - By the way, you need to store the tubes in the refrigerator and preferably not longer than a day.  However, practice shows that they "leave" instantly.

 

 - Citric acid when whipping protein can not be added, but with it the tubes are not so sugary.

 

 - If you use ready-made metal cones for winding the tubes, then the tubes will, of course, turn out to be perfectly round inside (after all, the paper “bends” during baking under the weight of the dough).  But about these tubes, you can always say that this is real manual work, they can not be compared with store ones!