How to make puff pastry for tubes. Straw snack: step-by-step recipe with photos. Wafer rolls with filling

The taste of crispy and crumbly tubes with various fillings is familiar to everyone since childhood. This delicacy is still not inferior in popularity to biscuits, cakes and homemade cookies. If you decide to make this treat at home, protein straw cream is the perfect choice.

To make the perfect protein cream, all you need is a few drops of lemon juice, egg whites, granulated sugar and a powerful mixer. At first glance, everything is quite simple, isn’t it? In fact, there are certain subtleties and nuances that need to be taken into account:

• First, it’s worth saying a few words about the quality of the products you choose. The cream requires fresh and chilled eggs, since only they can rise to fluffy, stable peaks.
• Any utensils used must be perfectly clean, dry and grease-free.
• It is very important to beat the egg white mixture for at least 5 minutes, even if it seems to you that the foam is quite stable.
• When making custard, the main thing is to keep an eye on the sugar syrup. Do not boil the liquid too much. Remove the pan from the heat as soon as the sugar turns a light caramel color.
• If you want to give the protein cream a special color using food additives and dyes, know that you can only use those that do not contain alcohol.

And I would also like to note that the entire range of taste of the protein cream is fully revealed only at room temperature, so there is no point in preparing the filling for the delicacy for future use. It’s better to bake enough straws to satisfy your gastronomic needs at once.

Honey-vanilla cream

Protein custard for tubes according to this recipe turns out to be unusually tender and tasty. Light notes of vanilla are harmoniously combined with a creamy taste and honey aroma. Such a treat will not leave anyone indifferent.

Compound:

• ¼ tsp. lemon juice;
• 3 egg whites;
• ¾ tbsp. Sahara;
• ½ tbsp. honey;
• ¼ tbsp. water;
• 1 tsp. vanilla extract;
• a pinch of salt.

Preparation:

1. Mix egg whites and lemon juice. Beat the mixture with a mixer on medium speed until soft peaks form.
   
2. In a separate saucepan, combine water and sugar. It is better to use brown granulated sugar, as this will deepen the color of the cream.
   
3. Add some honey to the pan.
   
4. Bring the liquid to a boil over medium heat, stirring constantly.

   

5. Now turn on the mixer again, but select the minimum speed. Carefully pour the sugar mixture into the egg whites along the rim of the bowl.
   
6. Once all the liquid is in the bowl, turn the mixer to high speed and beat the egg whites for 6-7 minutes.
   
7. Now you need to add a pinch of salt and a teaspoon of liquid vanilla extract.
   
8. Continue beating the egg whites for approximately 2-3 minutes.
9. As a result, you should get a stable protein mass.
10. You can safely start filling the tubes. Bon appetit!

Protein-sour cream filling

The protein cream prepared according to this recipe is suitable not only for puff pastry tubes, but will also be an excellent filling for fluffy eclairs and even shortbread cookies. The pronounced creamy taste can be supplemented with notes of coconut or banana if desired.

Compound:

• 4 egg whites;
• 1 tbsp. Sahara;
• 1 packet of vanilla sugar;
• 1 tbsp. fat sour cream.

Preparation:

1. In a separate bowl, mix a glass of fatty, preferably homemade, sour cream and 50 grams of granulated sugar.
2. Add a packet of vanilla sugar and beat the mixture thoroughly with a mixer at high speed for 15 minutes.
3. Now in another bowl, beat the chilled egg whites for 5 minutes.
4. Continuously whisking, add sugar to the egg mixture.
5. After 7-8 minutes of running the mixer at high speeds, the whites should turn into a stable foam.
6. Turn off the mixer and little by little add the sour cream base to the whites.
7. Gently but confidently knead the cream with a silicone spatula.
8. Protein-sour cream cream is ready. Immediately fill the tubes with it. Bon appetit!

Protein cream with gelatin

The cream for puff pastry tubes prepared according to this recipe is more reminiscent of the filling of your favorite Bird's Milk candies. It is much more stable than its predecessors. It can be stored in the refrigerator for a long time. Decorate the tubes with gelatin cream with chocolate chips - it will turn out much tastier.

Compound:

• 2 tbsp. l. edible gelatin;
• 1 tsp. citric acid;
• 5 egg whites;
• 9 tbsp. l. water;
• 1 and ½ tbsp. granulated sugar.

Preparation:

1. Pour gelatin into a glass and fill it with 9 tablespoons of hot water. Stir well and leave to swell for 60 minutes.
2. After an hour, boil the gelatin mixture in a steam bath, without bringing it to a boil.
3. In a separate bowl with high sides, beat the egg whites with sugar for 10 minutes.
4. Without ceasing to beat, pour gelatin into the egg-white mixture in a thin stream.
5. Mix the cream with a mixer at medium speed for another 2-3 minutes and turn off.
6. The gelatin-based protein cream is ready, and you can safely fill the baked tubes with it.

Puff pastries with cream

Puff pastry tubes are a favorite pastry since childhood. It is very easy to prepare these puff pastries with cream at home. In culinary and confectionery shops they are made using special metal tube molds, but making such a mold at home is not difficult.
Today we have puff pastries with awesome!

• 500 g puff pastry (2 sheets)
• 1 package of condensed milk (I have 270g)
• 150 -200 g butter
• vanillin to taste
• powdered sugar

Recipe for making puff pastries with cream:

So, first we make a mold for baking puff pastry tubes.
For this we will need: thick cardboard, a stapler and food foil for baking.
I used cardboard from last year's quarterly calendar, which finally had its day.
Our task is to make small bags out of thick cardboard and secure them with a stapler.

The rolls should not be particularly long and wide, otherwise there will be so much cream in such tubes that you won’t have enough butter, it will be difficult to eat them, and a lot of dough will be wasted. We make neat puff pastries - beautiful and tasty.
So, when the cardboard bags are made and secured with a stapler, we wrap them in food foil, secure it by simply bending the edges of the foil inside the tube on both sides, and firmly press the foil with our hands to the form.

Do it slowly, because... When baking, they do not deform at all, and they can be used many times, simply by folding the cones into each other.

So, the baking form for puff pastries is ready!

Now these strips need to be carefully wound around the cones to form puff tubes. There should be no distance between the turns, but there is no need to overlap winding either.

Place on a baking sheet lined with foil (you won’t need to wash it later)

Place the puff pastry ONLY in a preheated oven at 180 degrees, for 10-11 minutes, i.e. bake until beautifully golden brown. Puff pastry bakes quickly, so it’s best not to go far from the oven.
Important: Tightly secure the ends of the dough at the top and bottom, otherwise you will end up with such a funny pipe

Of course, it doesn’t affect the taste, but you can’t put this on the table for guests.
When the tubes are baked, take them out of the oven:

And wait until it cools down completely.
The tubes are very easy to remove from the mold, both hot and cold. If the next batch of puff pastry awaits its fate, then remove the tubes from the mold immediately and form the next batch.

While the puff pastries are cooling, make a delicious one. This time I also added lemon juice for a piquant sourness - the result was a heterogeneous cream, but incredibly tasty!

Fill the cooled puff pastries with butter cream, sprinkle with powdered sugar and invite everyone to the table for tea!

Important: it is better to make buttercream for puff pastries with regular or boiled condensed milk; custard-based buttercream will not work here, because... it contains more moisture and is ideal for cakes:, or

If you don’t like buttercream or it is contraindicated for you for some reason, you can stuff puff pastry tubes - the result is a very delicate, light taste!
Bon appetit!

P.S. This recipe is a lifesaver for a child’s birthday. Children love such cakes very much, and if you bake cream puff pastries at home, you will get a whole mountain of them at a very reasonable price.

My approximate cost of such a delicious cake with delicate cream was only 5.50 rubles. 500 g of puff pastry yielded 19 tubes! And how delicious!!! Consolidation!

That's all for today! Have fun cooking and share your impressions in the comments.

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Puff pastry tubes with protein cream – recipe with photo:

First prepare the straws themselves. To do this, roll out the puff pastry into a long rectangle with sides about 30-40 cm and a dough thickness of about 3-4 mm.

Cut the rolled out dough into strips 1.5 cm wide, as shown in the photo.

Wrap the dough strips in a long spiral around a metal or homemade tube. By the way, it is very easy to make such tubes with your own hands, just form a narrow cone from ordinary A4 paper, cut the cone to the desired size and, so that it does not unfold, fasten it with a stationery stapler. Wrap each tube on top in several layers of foil. That's all, you have the ingredients for making delicious puff pastries at home.

Add a little water (literally 1 tbsp) or milk to the egg yolk and shake lightly with a fork. Lubricate the products with the resulting mixture.

Bake puff pastry tubes in an oven preheated to 190-200 C for about 15-17 minutes until golden brown. Baking time for the tubes may vary slightly depending on their size.

Let the finished tubes cool and remove them from the baking pans.

Prepare protein cream for puff pastry tubes. To do this, pour all the granulated sugar into a deep saucepan and add 35 g of water to it.

Place the saucepan on the fire, and gently stirring the mixture until the sugar is completely dissolved, bring the syrup to a boil. After boiling, cook the syrup over medium heat for about 5 minutes or until the temperature reaches 112-116 C.

While the syrup is cooking, pour the egg whites into a large bowl and beat until lightly foamy. Add vanilla sugar to them.

Continue beating the whites until soft peaks form.

When the syrup is ready, without letting it cool, pour it into the egg whites in a thin stream, constantly whisking them with a mixer at maximum speed. At the same time, the whites will increase significantly in volume, so take this into account when choosing a whipping container. Beat the whites until they cool to room temperature.

Add freshly squeezed lemon juice to the egg white cream and beat thoroughly again with a mixer.

Place the finished cream into a pastry bag with a shaped or round tip. If suddenly you don’t have a pastry bag, then put the cream in a tight bag or in a stationery file and cut off a corner.

Fill the cooled puff pastries with the prepared protein cream.

If desired, you can sprinkle the cakes with powdered sugar before serving.

That's all - puff pastry tubes with protein cream are ready! You can serve them to the table.

True culinary masterpieces of the Soviet era are now unlikely to be repeated by at least one confectionery shop, since instead of simple and tasty recipes, foreign desserts are ubiquitous.

But you can always feel nostalgic at home and easily “reproduce” the masterpieces of that time with your own hands. Moreover, this will require very little time and effort.

Every housewife can prepare delicious puff pastries with protein cream inside at home; in addition, you can indulge in experiments and try other fillings.

Recipe for making puff pastries with protein cream

Ingredients	Quantity
For the test: -
flour -	500 g
butter or margarine -	200 g
sour cream -	300 g
egg yolks -	2 pcs.
lemon acid -	pinch
salt -	pinch
For cream: -
granulated sugar -	350 g
egg whites -	from 6-7 eggs
water -	100 ml
vanilla powder -	pinch
lemon acid -	pinch
Cooking time: 60 minutes	Calorie content per 100 grams: 455 Kcal

At home, making straws can take quite a long time if you follow all the technology, but if you know a few tricks, you will get delicious straws in 1 hour.

This quantity of products will yield approximately a kilogram of dough and 500 grams of cream for filling the tubes. You can prepare the dough yourself in 20 minutes in this way:

Cut the butter (necessarily cold) into small cubes, mix with a small amount of flour with a pinch of salt and citric acid. Add sour cream, egg yolks, add the rest of the flour, knead the stiff dough.

There should be small “islands” of butter in the dough - this is normal, the main thing is that the dough can be rolled out evenly.

The finished dough should be prepared at a temperature no higher than 20°C, after cooking, wrap in film and leave in the refrigerator to cool. This will allow you to roll out the dough better and the tubes will not “tear”.

In principle, you can also use purchased dough if you don’t have the time and energy to make it yourself, but this does not guarantee beautiful finished tubes. Homemade dough is fluffier and softer than store-bought dough, which is ideal for piece products.

In preparing the cream, 2 stages are important - boiling the syrup and beating the whites. For the syrup, you need to take a saucepan with a thick bottom, prepare a spoon and a small container with cold boiled water nearby to determine the readiness of the syrup.

Mix sugar with water and put on fire. Carefully ensure that there are no sugar particles on the walls of the dish, otherwise the syrup will not work. Boil the syrup over high heat for no more than 3-5 minutes.

To check the readiness of the syrup, you need to take a little syrup on a spoon and place it in prepared cold water. If a soft ball forms in the water, the syrup is ready.

At the same time that the syrup begins to boil over the fire, you need to beat the whites.

Do not beat egg whites in greasy or metal containers. A plastic bowl is ideal for this purpose.

Beat the egg whites until they reach the desired stable consistency for about 10 minutes. When the whites have increased well and become white, you can add a little citric acid, and then pour in the hot syrup in a thin stream, continuously whisking the whites until smooth. At the end of whipping, add vanilla powder for flavoring.

In order to give the cream a “zest” and a kind of sourness, you can add a little of your favorite jam or preserves from your favorite fruits and berries. Apple jam is best - it will not spoil the color of the cream and will add flavor.

Final stage

Roll out the finished puff pastry into a layer 4-5 mm thick and cut into small strips 4 cm wide.

Lightly spray the tube horns with water or fat, and then, starting from the narrow part, wind strips of dough so that each new “skein” of dough slightly overlaps the previous one, by about half a centimeter.

If there are no metal tubes, you can make your own cones from thick paper or cardboard. Ugly and uneven leftover dough should not be thrown away: they will make crumbs for decorating the open part of the future cake.

Before putting into the oven, the puff pastry tubes can be brushed with egg yolks to give them a golden color.

Bake at 180°C for approximately 20 minutes. The finished tubes should be easily removed from the “frame”. Grind the baked scraps into crumbs.

Cool the finished tubes to a temperature of 20°C. Scoop the protein cream into a pastry bag and pipe it inside the finished tubes. Decorate the open part of the tubes with the resulting puff pastry.

Waffle rolls at home

For this recipe you will need a waffle iron, since ready-made waffle rolls are rarely found anywhere, and homemade waffles are often much softer and tastier.

For the test:

• margarine – 150 gr;
• granulated sugar – 150 gr;
• eggs – 4 pcs.;
• flour – 150 gr;
• starch – 50 g (optional);
• milk – 100 ml (can be replaced with water).

For custard cream:

• milk – 400 ml;
• flour – 50 g;
• granulated sugar – 200 gr;
• eggs – 2 pcs;
• butter - to taste (about 20-30 g).

Cooking time: 40 minutes.

Calorie content: 400 kcal per 100 g of product.

The waffle batter should be liquid, like kefir in consistency. To do this, melted margarine should be whisked together with sugar until it is completely dissolved. Gradually add egg yolks, flour and starch, previously separated from the whites, into the whipped mixture.

Beat the egg whites separately, add to the prepared mixture of butter and sugar and stir (do not beat!).

Pour the finished dough into an even layer onto the underside of a heated waffle iron and bake the sheet for 3-4 minutes until golden brown. Wrap the finished hot sheets into tubes and let cool.

Cook the custard while the tubes cool. For better flavor, you can preheat the flour. Combine it with lightly beaten eggs, mix until smooth. Pour milk boiled with sugar into the egg-flour mixture. Boil in a water bath until thick (about 10 minutes). Add butter to the finished cream, stir and cool quickly.

Important! Custard spoils quickly and does not hold its shape well, so it cannot be used warm.

Fill the finished waffle rolls with custard and serve.

Other types of tube cream

Along with protein cream, puff pastries are often filled with other types of cream, and boiled condensed milk, which can easily be found in any hypermarket, is perfect for wafer rolls. So, what other cream can be prepared for homemade waffle rolls? We invite you to consider the options.

Creamy

Universal buttercream used for sponge cakes is perfect for tubes. It is also one of the easiest creams to prepare.

• butter – 250 gr;
• powdered sugar – 150 g;
• condensed milk – 100 g;
• vanilla powder and cognac or wine - to taste.

Cooking time: 20 minutes.

Calorie content: 220 kcal per 100 g of product.

Cut the butter into pieces and beat for 5-7 minutes. At this time, separately combine condensed milk and powdered sugar, then gradually add to softened butter. Do not turn off the mixer until all the powdered sugar has dissolved in the cream - its crystals should not be felt on the tongue.

At the end of whipping, add vanilla powder, cognac or wine for flavoring. If desired, you can add a little toasted chopped nuts (any), jam, cocoa powder to the cream for color and chocolate taste.

Fill cold tubes with the finished cream and sprinkle with powdered sugar. You can do it another way: first put a little jam inside the tubes, and then cream.

This simple set of products can make wonderful tubes of cream at home.

Boiled condensed milk filling

Boiled condensed milk cream is perfect for waffle rolls, and here’s what you’ll need to prepare it:

• boiled condensed milk – 380 g;
• butter – 150 gr.

Calorie content: 528 kcal per 100 g of product.

Boiled condensed milk should be added to the whipped softened butter in small portions and whipped until the cream acquires a uniform, soft consistency.

To make the cream a little tastier, you can add nuts, vanillin or other additives.

Chocolate filling

As an option, you can make chocolate cream for homemade waffles and puff pastries. For this filling, you can use any type of chocolate, be it milk or dark chocolate.

• cream 30% fat – 150 ml;
• chocolate (bar) – 250 gr.

Cooking time: 15 minutes.

Calorie content: 505 kcal per 100 g of product.

Add chocolate pieces to the heated cream (preferably in the microwave) and stir the hot cream until the chocolate is completely dissolved in it. Cool the resulting mass quickly in the refrigerator, and then beat with a mixer until the cream lightens. Fill waffle tubes with the prepared cream, decorate the sides of the tubes with nuts, powdered sugar, coconut flakes, etc.

And, of course, no one is stopping you from experimenting with fillings for straws at home. Both waffle and puff pastries are delicious even with simple jam inside, or with any curd mass as a filling.

Inna Nosulya

Baking made from puff pastry is loved for its airiness and tenderness. The name comes from the presence of numerous layers. A huge number of desserts are prepared from it, but the straws are the most popular. They are prepared in different shapes and with different fillings. Let's look at a few recipes that are especially popular.

How to prepare puff pastries with protein cream?

Many confectionery shops offer their customers this particular dessert option, as it turns out to be very tender and airy. Anyone can cook it at home if they wish.

Ingredients:

• 525 g puff pastry without yeast;
• 3 squirrels;
• yolk;
• 90 ml water;
• 2 g vanillin;
• 2 g citric acid;
• 200 g sugar;
• 25 butter;
• powdered sugar;
• a pinch of salt.

Cooking method:

1. If you bought puff pastries in a store, then you need to leave them to defrost.
2. After this, roll out and cut into strips approximately 2 cm wide.
3. If there are no special forms for tubes, take thick parchment paper and roll into cones. They need to be lubricated with oil and the prepared strips should be screwed onto them overlapping.
4. Place them on a pre-oiled baking sheet.
5. Brush each piece with beaten yolk.
6. Cook in the oven, which must be preheated to 200 degrees.
7. The result is a golden brown crust. This will take approximately 15 minutes.
8. After the time has passed, take everything out and remove the molds.
9. While everything is cooling, you can prepare the filling for the puff pastry tubes, namely protein cream. For it you need to pour water into a deep saucepan, add vanilla and sugar.
10. Bring to a boil and cook until the consistency becomes thick.
11. Add citric acid to the finished caramel and remove it from the stove.
12. Separately, beat the whites with salt until a thick, dense foam forms.
13. With the mixer running, carefully pour in the hot caramel.
14. Whisk until the consistency becomes thick and slightly warm.
15. Place the cream in a pastry bag and fill the tubes.
16. Serve sprinkled with powdered sugar.

How to make tubes with condensed milk cream from puff pastry?

This dessert reminds many of the taste from childhood. Thanks to this recipe, you can prepare a delicious and beloved dessert by many. The number of ingredients is calculated for 18 pieces. Cooking time – 1 hour.

As for the recipe for puff pastry for tubes, everyone can use their own familiar version. It is most convenient to purchase a ready-made product in a store.

Ingredients:

• 0.5 kg of dough;
• yolk;
• 0.5 teaspoons vegetable oil.
• 150 g boiled condensed milk;
• 150 g butter.

Cooking method:

1. Thaw the layer, roll it out a little and cut into strips approximately 1 cm wide.
2. Grease the bases for making the tubes with oil and wrap them in the prepared strips.
3. Beat the yolk well and brush it on top with a brush to get a beautiful golden brown color.
4. Line a baking sheet with parchment and sprinkle it with water.
5. Lay out the pieces and place them in the oven, which needs to be preheated to 200 degrees.
6. Cook for approximately 15-20 minutes. Remove the puff pastry tubes, remove the cones and cool.
7. To prepare the cream, combine melted butter and condensed milk.
8. Using a mixer, beat the mixture until smooth, and then fill the condensed milk into the cones. Leave them in the refrigerator for half an hour and you are ready to serve.

Recipe for puff pastry rolls

Another version of a popular dessert that is suitable for any holiday. If you want to please your loved ones with something delicious, be sure to use this recipe. The amount of ingredients is designed for 5 servings.

Ingredients:

• 400 g puff pastry;
• 2 yolks;
• 275 ml milk;
• 100 g sugar;
• 30 g flour;
• 125 g butter;
• 1/4 teaspoon vanillin.

Cooking method:

1. We will not describe the dough recipe, since every housewife probably has her own familiar version. Many people prefer to use a store-bought product.
2. Roll out the layer into a rectangle, the thickness of which should not be more than 4 mm.
3. Then cut it into strips about 2 cm wide.
4. Lubricate special cones with oil and wrap them with prepared strips. Cook in the oven at 180 degrees until golden brown.
5. For now, let's make custard, for which we combine sugar, yolks, vanillin and flour. Mix everything well and add milk. Using a mixer, beat everything until smooth.
6. Place the mixture over low heat and cook, stirring constantly until the consistency becomes thick.
7. Then turn off the heat and cool to room temperature.
8. After this, add the butter and beat until the mass becomes airy.
9. Using a pastry syringe or bag, fill the cones. Dust with powder and serve.

How to make puff pastry tubes with savory filling?

The dough can be used for more than just desserts. With its help you can prepare an original snack called “Carrots”. The amount of ingredients is designed for 5 servings.

Ingredients:

• 2 tbsp. spoons of mayonnaise;
• parsley;
• 175 g hard cheese;
• a pinch of black pepper;
• 300 puff pastry;
• 3 tbsp. spoons tomato paste;
• 2 cloves of garlic.

Cooking method:

1. Roll out the defrosted layer a little and cut it into strips about 1.5 cm wide and about 35 cm long.
2. Place strips in a spiral onto the prepared cones, greased with oil. Grease the top with paste and place the pieces in a baking dish.
3. Turn on the oven for 20 minutes. and cook at 190 degrees.
4. The filling in this recipe is made from cheese, which needs to be chopped on a fine grater.
5. Mayonnaise and garlic passed through a press are added to it.
6. Remove the cooled cones from the cones and place the filling in them. Place parsley sprigs on top. That's all, the carrots are ready.

Recipe for making chocolate cream rolls

A huge number of people love chocolate, so this recipe is especially popular. If you want to please your family, be sure to use this recipe. The amount of ingredients is designed for 15 servings.

Ingredients:

• 0.5 kg puff pastry;
• 75 g milk chocolate;
• 75 g dark chocolate;
• 325 g cream cheese;
• 270 ml heavy cream;
• 35 butter;
• 1 tbsp. spoon "Amaretto";
• 2 tbsp. spoons of powdered sugar;
• 2 teaspoons vanilla sugar;
• 5 teaspoons cocoa;
• 8 g gelatin.

Cooking method:

1. Pour gelatin over 3 tbsp. spoons of boiled water and leave for 20 minutes. to swell.
2. Combine cheese, vanilla sugar and liqueur. Beat everything well until a fluffy mass is formed.
3. In a separate container, combine 2 types of chopped chocolate, pour 100 ml of cream and butter.
4. Mix, place in a steam bath and stir until the chocolate is completely dissolved.
5. It's time to return to gelatin. Place it in a water bath and dissolve it, then add it to the chocolate. Mix everything and cool.
6. Mix the cheese with the chocolate mixture and beat thoroughly until smooth.
7. Sprinkle powder and cocoa on top and beat.
8. Take the remaining chilled cream and whip it into a strong foam.
9. It's time to combine them with the chocolate mass to make a cream.
10. Cover the container with cling film and leave in the refrigerator for 3.5 hours.
11. Roll out the thawed puff pastry a little and cut into strips about 3 cm wide and about 20 cm long.
12. Grease the containers for the cones with oil and roll the prepared strips of dough so that the edges overlap each other.
13. Place them on a baking sheet lined with parchment. Cook in the oven at 210 degrees for 12 minutes.
14. Remove the cones from the cones, cool them and fill them with cream.