Puff tubes with protein cream

10 servings
1 hour

Prepare the necessary ingredients to prepare the tubes. Puff dough can be used homemade or shop-made. If frozen, thaw it at room temperature.

Also, metal baking cones will be needed to form tubes.

Roll the puff dough a little and cut into strips 2-2. 5 centimeters wide. One board of 250 grams of dough is enough for 10 tubes. Wrap each strip of dough around the cone, starting from the wide part. If necessary, stretch the dough a little. Wrap the dough so that it goes a little overlapping.

Place the finished tubes on a baking tray lined with cooking paper. It is desirable that the ends of the tubes are closed with dough so that, subsequently, the cream does not crawl out from the back.

Brush the tubes with egg yolk and place in the oven, warmed to 180 degrees, for 30 minutes. About. Navigate your oven and keep an eye on their colour.

The finished tubes will become a mouth-watering ruddy color.

Remove the metal cones from the tubes and leave them to cool.

While the tubes cool, make the cream. To do this, pour water into a small bucket and add the necessary amount of sugar. Put on a heat and bring everything to a boil. Add a pinch of citric acid to the boiled syrup and continue cooking to 120 degrees. If you don't have a kitchen thermometer, then drop a drop of sugar syrup into cold water. If a ball can be rolled from this drop, then the syrup is ready. If not, then cook more.

Place the egg white in a whipping bowl and whisk at top speed until fluffy, stable mass.

Then pour the finished syrup, in a thin stream, into the egg whites, without stopping whipping. Continue to beat the cream for another 4-5 minutes. During this time, it will become lush, brilliant and stable. The cream is ready for use.

Fill the tubes with cream with a pastry bag.

The protein cream tubes are ready. Have a nice tea party!