"Muftochka" (aka a tube) filled with cream is one of the most popular puff pastries. To prepare it, you will need special forms that you can buy in a store or make yourself.
How to make a puff tube mold
You will need heavy cardboard (such as an empty chocolate box), baking foil, and a stapler. Cut the cardboard into small pieces and roll them into a cone from each bag, securing them with a stapler. Wrap each bag with foil on the outside, and fold the edges of the foil inward and press firmly - the forms for puff tubes are ready!
How to make cream puff rolls
Ingredients:
- 500 g of puff yeast-free dough;
- 270 g of condensed milk;
- 150-200 g of high-quality butter;
- 2 tbsp. tablespoons of freshly squeezed lemon juice (optional);
- vanilla sugar to taste;
- powdered sugar for sprinkling the tubes.
Preparation:
1. Remove the puff pastry from the packaging and place it on the work surface of the table, a silicone mat or glass cutting board. Leave the dough at room temperature for a while to thaw. Then transfer the layer to a floured surface and roll out with a rolling pin.
2. Cut the puff pastry lengthwise into strips about 2 cm wide. Take cone-shaped tube molds and wrap the strips of dough around them so that there are no gaps between the turns. Fasten the ends of the dough on the tubes, press firmly with your fingers - then the cakes will not unfold during the baking process.
3. Line a baking sheet with parchment bamagh for baking, place on top of the tins with the wrapped dough. Preheat the oven to a temperature of 180 ° C and place a baking sheet with tubes there for 10-11 minutes, until a golden crust appears on the products. Remove the baking sheet from the oven, leave the tubes to cool. When the dough has cooled, carefully remove it from the cones.
4. Prepare the cream. To do this, remove the butter from the refrigerator and leave it in the room until softened. Add the condensed milk and, using a mixer or a blender with a whisk attachment, beat the mixture until a homogeneous and light airy mass. Add freshly squeezed lemon juice if desired - the cream will acquire a pleasant sourness, however, the structure will no longer be too uniform.
5. Fill the cornet (pastry bag) with cream and carefully fill each tube with the filling. Place on a flat dish and sprinkle with powdered sugar over the cakes. Keep the straws in the refrigerator before serving.
What else to fill the puff tubes
In addition to butter cream, the tubules can also be stuffed with boiled condensed milk or sweet whipped cream. You can also make a protein cream.
Protein tube cream
Ingredients:
- 2 egg whites;
- 130 g sugar;
- 50 g of water;
- 1 bag of vanilla sugar;
- a few drops of freshly squeezed lemon juice.
Preparation:
1. Pour sugar with water, bring to a boil over moderate heat. Remove the foam and keep it on the stove until you sample on a medium ball - dip a drop of syrup into ice water, it should make a fairly dense ball. If the ball is soft, continue cooking.
2. Whisk the whites into a strong foam using a mixer, add the vanilla sugar and beat again. Then, in the process of whipping, pour in the hot sugar syrup in a thin stream, add lemon juice and beat the mass for another couple of minutes. The cream is ready. You can put it in a cornet and fill the cakes.
