Cream foam tubes

1 serving


Flour mixed with cookie powder, eggs, a pinch of salt, rum, mix water until the dough begins to lag behind hands and boards. Roll it into a layer 0. 5 cm thick, put a piece of butter on top, fold the dough and roll it back into a thin layer. Repeat this process 2-3 times at intervals of 20 minutes. For the last time, roll the dough into a layer 2-3 mm thick and cut strips 1 cm wide. Wrap the strips on cone-shaped tin or homemade cardboard tubes (their approximate length is 10 cm) so that a quarter of the width of the strip falls on the previous turn. Then lubricate the surface of the products with egg. Lay the tubes on a metal sheet and bake until ruddy. After that, remove the mold tubes, cool the products, fill with foam using a pastry bag and sprinkle with vanilla sugar.