Puff Pastry Tubes with Protein Cream, Just Like in Childhood

Ingredients

• 225 g puff pastry (approximately; for the tubes)
• 1 egg yolk (for brushing)
• 2 egg whites (for the cream)
• salt (a pinch, for the cream)
• 150 g sugar (for the syrup)
• 50 ml hot water (for the syrup)
• citric acid (a pinch)
• powdered sugar (for dusting, optional; mentioned in the audio transcript)

Steps

1. 1

   Make molds for the tubes: fold a sheet of aluminum foil in half and roll it into a tube. Prepare as many molds as needed for the dough.

2. 2

   Roll out the puff pastry and cut it into long strips.

3. 3

   Wrap each strip of dough around a prepared mold.

4. 4

   Place the pastries on a baking sheet lined with parchment paper and brush the dough with egg yolk.

5. 5

   Bake in an oven preheated to 180 °C for 15–20 minutes.

6. 6

   To make the syrup, combine the water and sugar. Heat over low heat, stirring, until the sugar dissolves.

7. 7

   Bring the syrup to a boil, add the citric acid, and, without stirring further, cook for approximately 5 minutes—until thickened or until it reaches 120 °C.

8. 8

   While the syrup is cooking, start beating the egg whites with the salt until stiff peaks form.

9. 9

   When the syrup has thickened, continue beating the egg whites and pour in the hot syrup in a thin stream.

10. 10

    Beat the egg white and syrup mixture until thickened.

11. 11

    Transfer the cream to a piping bag fitted with a nozzle.

12. 12

    Carefully remove the molds from the finished tubes and fill the tubes with the cream.

13. 13

    If desired, dust the finished tubes with powdered sugar and serve.

Notes

The baking time depends on the oven; the source specifies 15–20 minutes. The recipe does not indicate the exact number of finished tubes, as this depends on the size of the molds and the length of the dough strips.

Nutrition per serving

• dessert
• baking
• puff pastry
• cooked protein cream
• European cuisine
• festive dessert
• baked