Quiche cakes

20 servings
2 hours

Prepare products. I transfer frozen dough to the refrigerator overnight without opening the packaging/many manufacturers advise opening/. I noticed that this way the dough defrosts evenly, does not dry out and then rolls out well. Rinse the eggs well and cool.

Metal cones - grease cornets with butter or sunflower oil. If there are none, they can be made from baking paper by wrapping foil on top.

Lightly pour flour over the table. Roll the dough into a rectangular layer of 27-30 cm, as it turns out. The dough is about 0. 3 cm thick. Cut the edges evenly, then cut into 2. 5 cm wide strips. Crush the scraps after baking and can be used as a sprinkle. We put a cone on a strip of dough and wrap it in a spiral from a narrow edge with a small overlap. Lightly moisten the edge of the strip with water and fix on the extreme round of dough.

We freely put the tube blanks on the tray with the seam down, placing a mat or greased parchment. Cover with film and leave for 10-15 minutes for proofing. Then lubricate by adding 1 tbsp to the yolk. milk or water. I just lubricate with vegetable oil, so the color is more delicate and even. Immediately bake in the preheated oven to 200 degrees for 15-17 minutes until blush.

Remove the ready-made tubes from the molds, move them to the grill and cool them without covering, so they will remain crisp.

COOK CUSTARD PROTEIN CREAM: - You need to cook the syrup properly. Add water to the sugar, stirring to cook on medium heat until the sugar dissolves.

At the time of boiling, reduce the heating to small, cook until a slight change in color, about 4-5 minutes. Drip the syrup in a saucer of cold water - if a soft ball forms, the syrup is ready. You can easily digest to caramel, do not be distracted !/I indicate time conditionally, it all depends on the stove/.

At the same time as preparing the syrup, I begin to beat the chilled proteins with a pinch of salt. Gradually add momentum, introduce vanillin, lemon juice, continue to beat to stable peaks . /Dishes with proteins can be put in another container with cold water, but I already do it/. Continuing to beat, pour a thin stream of hot syrup (not on the blades!), Continue to beat until the mixture cools, about 1-2 minutes. The cream becomes thick and lush.

Fill the pastry bag with cream and fill the cooled tubes. Tops with cream can be sprinkled with nuts, crumbs of leftover dough, chocolate or coconut chips, colored confectionery sprinkles, cocoa. . The very same tube is sprinkled with icing sugar through a fine strainer. Baking can be stored in the refrigerator, but no more than a day.