Cream rolls are an incredibly delicate and delicious dessert familiar from childhood. It can be easily prepared at home, you don't even need to buy puff pastry. Try making protein cream flaky rolls from scratch and you'll never again look to store-bought counterparts.
Puff pastry consists of only a few parts: puff pastry and custard or plain protein cream. It will not be difficult to cook both at home. It only takes a little time, some kitchen utensils and a desire to please your loved ones with a delicious dessert.
Simple Yeast-Free Puff Pastry Recipe
Of course, you can go the hard way by making the classic yeast puff pastry at home. This lesson is quite long, and its labor intensity is very high. However, the taste of the finished product certainly negates all the disadvantages.
Or you can buy puff pastry at the store. This option is good if you have very little free time, but you really want something tasty and homemade. But the best way out is the golden mean. That is, making a quick yeast-free puff pastry with your own hands.
This is the most delicious, while the fastest and most understandable recipe for making puff pastry. However, do not assume that it will be enough to simply mix all the ingredients and start baking. You still have to do a little work!
What ingredients are needed:
- water, cool or cold - 300 ml;
- premium flour - 550 g;
- egg - 1 pc.;
- butter or margarine - 200 g;
- vinegar (it is better to take 9%) - 1 tsp;
- sugar - 1 tablespoon;
- salt - ½ tsp
Step-by-step recipe:
- Dissolve sugar and salt in water. Add vinegar and egg. Then mix everything gently.
- Pour well-sifted flour into the liquid part, stirring constantly.
- Knead the dough. It should come out elastic and resilient, but soft enough. Also, the dough should not be sticky.
- Divide the dough into 3 or 4 equal portions. Cut well softened (but in no case melted!) Butter (or margarine) into the same number of pieces.
- Roll one piece of dough into a layer about 3 mm thick. Using your hands, a knife or a silicone spatula, spread the butter evenly over the dough.
- Roll another piece of dough into a slab of the same size and thickness. Place the second layer on top of the previous one and also grease it with butter. Repeat these steps until you run out of dough and butter.
- Roll the layers into a tight roll and roll them up like a snail. Wrap the snail tightly in plastic wrap or plastic bag, put it in the refrigerator for 2-3 hours or in the freezer for 20-30 minutes.
- Then take out the dough, free it from the bag or film, roll it out with a rolling pin to a thickness of 1 cm, and then roll it up a little for convenience.
- Divide the dough into pieces if required. You can immediately freeze one or several parts, and from the rest you can start preparing puff tubes.
Protein Custard Recipe
Rolls without a good custard are not tubes at all. If you think you can't make this cream because you lack culinary skills, you are wrong. Just arm yourself with this recipe, cooking syringe or bag and powerful mixer. With such heavy artillery, you will definitely succeed!
What ingredients are needed:
- egg white - 4 pcs.;
- sugar - 1 glass;
- vanillin - 1 g (or vanilla sugar - 5 g);
- citric acid - 1 g;
- water - 100 ml.
Step-by-step recipe:
- Take a small saucepan or saucepan, add sugar, vanillin (vanilla sugar) and water. Stir. Cook the mixture over medium heat evenly until the sugar is melted and caramelized. Don't boil the syrup!
- Then add citric acid to the sugar syrup, mix again.
- In a separate bowl, beat the cooled egg whites until stable peaks at the highest mixer speed.
- Pour the hot syrup into the whites in a thin stream, stirring constantly with the mixer operating at the highest speed. Do not turn off the mixer until the cream has cooled slightly.
Protein cream recipe with sour cream
And this unconventional protein tube cream recipe is simpler, but just as delicious. This cream turns out to be very thick and slightly more high-calorie due to the sour cream in the composition.
What ingredients are needed:
- egg whites - 4 pcs.;
- village sour cream (20-30% fat) - 250 ml;
- sugar - 1 glass;
- vanillin - 1 g (or vanilla sugar - 5 g).
Step by step recipe:
- Beat the sour cream, vanillin (vanilla sugar) and a couple tablespoons of sugar with a mixer. Whisk at medium-high speed for 3-4 minutes.
- Whisk the egg whites in a separate deep bowl for at least 5 minutes on highest power. The whites should turn white, thick and very dense.
- Then begin to gradually add the remaining sugar to the proteins, without turning off the mixer.
- Combine the sour cream and whipped egg whites, stirring gently with a spatula. Stir not in a circular motion, but from below, as if turning the layers over.
Baking and assembling the straws
After preparing the puff pastry and protein cream, you can proceed to the most critical part, that is, baking the tubes and filling them with cream:
- First, roll out the dough in a layer of 3 mm. Cut it with a fairly sharp knife into long strips about 2 cm wide.
- Make baking paper cones (you can use thick foil as well). To do this, cut it into triangles, and then roll up cones from these triangles.
- Start wrapping dough strips on paper cones. Try to make each loop of the dough slightly overlap the previous one. There should be no gaps!
- Carefully place the cones with the dough on a baking sheet and brush them with the yolks, which you probably have left after making the cream.
- Preheat the oven and then place the baking sheet in it. Bake the straws for 20 minutes at 180-190 degrees or 15 minutes at 210-220 degrees.
- Then remove the tubes from the oven, remove the cones from them and cool.
- When the straws are cool, take a large cooking syringe or bag, fill it with protein cream, and fill each straw to the top.
- You just have to sprinkle the tubes with powdered sugar and serve them to the table!
Rules for the preparation and baking of puff pastry products
To make your straws perfect, that is, well baked, airy and not burnt, you need to know several rules for preparing and baking such products:
- When you roll out the dough, pay attention to which direction you roll it. Never roll it in different directions. Pick any one. This is necessary so that all its layers remain intact and not deformed.
- In addition, when rolling, press the rolling pin evenly, do not squeeze.
- The thickness of the rolled puff pastry should not be less than 3-4 mm.
- It is better to separate the puff pastry into pieces with a perfectly sharp knife, so as not to damage or glue the layers. Then your baked goods will flake well and rise.
- To ensure that puff pastry products with filling are evenly and well baked, before placing them in the oven, pierce the top of the baking with a fork a little in different places.
- Do not use butter when baking puff pastry. It is better to pour a little water into a baking sheet and sprinkle with water on the baked goods, or use good baking paper with a special non-stick coating.
- Do not place puff pastry in a cold oven. It must first be warmed up well.
- Do not look into the oven while baking, it is better to use the viewing window, if there is one, or strictly follow the recipe and time the time.
- The baking temperature should not exceed 230 degrees and be less than 180.
