Custard tubes with cream. Puff pastry with custard

Tubes with cream cannot be called a dietary product. However, sometimes you can treat yourself and your family to such a delicious dessert, especially if it is prepared with your own hands. The taste of sweetness will directly depend on the composition and method of preparation of the filling.

How to make tubes with cream?

It will not be difficult to fulfill recipes for tubes with cream at home, and everyone can handle it.

1. You can fill waffle rolls made from classic dough for baking in a waffle iron with cream.
2. Using puff pastry as a base, it will be possible to bake airy and fragile blanks that go well with protein, butter and any other creams.
3. Hot waffles are rolled into tubes after baking, and puff products are made by winding raw dough strips on special metal molds.
4. Cream made according to the selected recipe is filled only with cooled blanks using a pastry bag, syringe or just a teaspoon.

How to make tubule cream?

Filling for straws can be prepared on a protein, cream, oil, custard or any other basis. The finished cream should have a thick, non-flowing texture, which can be achieved by implementing proven technologies and using quality ingredients. Sour cream acquires density due to the addition of gelatin to the composition.

Ingredients:

• sour cream with a fat content of more than 25% - 500 g;
• powdered sugar - 200 g;
• vanillin - 2 pinches;
• gelatin - 5 g.

Cooking

1. Sour cream is thoroughly cooled and the product is whipped with a mixer, adding powdered sugar and vanillin little by little in the process.
2. Gelatin is soaked in water according to the instructions, then heated in a water bath or in a microwave oven and stirred until the granules dissolve.
3. Stir the gelatin water into the sour cream base.
4. Whip the delicious straw cream again and refrigerate before using for filling.

Italian rolls with cream

Sicilian cream rolls are somewhat different from traditional waffle or puff pastry and are made from savory shortcrust pastry. As a filling for blanks, ricotta whipped with powdered sugar is used, which is supplemented with chopped dried apricots, prunes, nuts or chocolate chips.

Ingredients:

• yolk - 1 pc.;
• flour - 1.5 cups;
• oil - 50 g;
• sugar - 1 tbsp. a spoon;
• wine "Marsala" - ¼ cup;
• cinnamon, coffee and cocoa - 1 teaspoon each;
• ricotta - 0.5 kg;
• powdered sugar - 250 g;
• dried apricots, chocolate, candied fruit.

Cooking

1. Mix flour, sugar, spicy additives.
2. Rub the dry mixture with butter, add wine, yolk, knead, adding water if necessary.
3. Refrigerate the dough for 2 hours.
4. They roll out a lump, cut out round blanks, bake using tube shapes.
5. Beat ricotta with powder, add dried apricots, chocolate slices, candied fruits.
6. Fill tubes with cream.

Cream for wafer rolls with condensed milk

Cream of boiled condensed milk for wafer rolls is prepared in minutes from simple and affordable ingredients. The final taste of the filling will depend on the proportions of the components: the more condensed milk is added, the sweeter the filling will be. If you increase the portion of the oil, the cream will become thicker and more nutritious.

Ingredients:

• butter - 150 g;
• boiled condensed milk - 380 g;
• nuts (optional) - to taste.

Cooking

1. The butter is allowed to soften at room temperature for about an hour.
2. Rub the oil base with a mixer until light.
3. Without stopping the mixer, add condensed milk in small portions.
4. Whip a simple cream for wafer rolls for 10 minutes.
5. If there is a desire to add nuts, they are dried in a dry frying pan, browned a little, chopped and mixed into the whipped mass.

Custard tubes with protein cream

A lighter and more delicate version of the delicacy is tubes with protein custard. Blanks baked from choux pastry for eclairs are filled with a similar silky airy filling, it is formed into strips on a baking sheet, browned in the oven. Next, the blanks are cut in half, filled with cream. You can use a pastry syringe and fill the hollow inside of the cake.

Ingredients:

• egg whites - 2 pcs.;
• sugar - 100 g;
• citric acid - 1 pinch;
• water - 50 ml.

Cooking

1. Initially, sugar syrup is prepared by mixing water with sugar in a saucepan with a thick bottom and placing the container on medium heat.
2. Continuously stirring the sweet mass, boil it to a temperature of 118 degrees or to a test for a ball of medium density.
3. Egg whites are mixed with citric acid and beat at high speed until dense and stable peaks.
4. Pour in a thin stream into the protein mass, continuing to beat it, hot syrup.
5. Beat the air cream for the tubes until it cools.

Curd cream for tubules

You can prepare curd cream for puff pastry tubes based on the recommendations of the following recipe. It will soften the taste of the curd base and make it more tender than butter, and condensed milk will fill the filling with unforgettable caramel notes. Vanilla sugar, which must be mixed with cottage cheese in the process of whipping with a blender, will add an additional flavor to the mass.

Ingredients:

• cottage cheese - 400 g;
• butter - 140 g;
• powdered sugar - 100 g;
• boiled condensed milk - 50 g;
• vanilla sugar - 1 sachet;
• cognac - 1 tbsp. a spoon.

Cooking

1. Cottage cheese is broken with a blender to a homogeneous texture with vanilla sugar.
2. Separately rub soft butter with powdered sugar.
3. Add condensed milk, cognac and curd mass.
4. Beat a thick cream for tubes with a mixer and fill puff tubes or waffle blanks with it.

Custard for wafer rolls

The tubes with custard are less high-calorie than with other fillings, more tender, but at the same time they are quickly saturated with the moisture of the filling and become soft, not crispy. You can avoid this nuance by filling fragile waffle blanks with cream only before use.

Ingredients:

• milk - 2 cups;
• yolks - 4 pcs.;
• sugar - 1.5-2 cups;
• flour - 2 tbsp. spoons with a slide;
• vanilla sugar - 1 sachet.

Cooking

1. Rub the yolks with sugar and flour until smooth.
2. Pour in a little milk, stirring each time the mass with a whisk to dissolve all the lumps.
3. Place the container on the stove over medium heat and heat the contents with constant stirring until boiling and thickening.
4. Vanilla sugar is mixed into the cream, the blanks are filled with it.
5. Crispy tubes with cream are served immediately to the table.

Chocolate cream for wafer rolls

A real delight for sweet tooth and chocolate fans will be tubes with. You can prepare the filling with the addition of cocoa or, ideally, high-quality natural dark chocolate. In this case, crushed nuts added to the filling before use will be very appropriate.

Ingredients:

• chocolate - 100 g;
• yolks - 3 pcs.;
• sugar - 100 g;
• butter - 70 g;
• vanilla sugar - 1 sachet.

Cooking

1. Grind the yolks with granulated sugar and vanilla sugar in a saucepan.
2. Place the container in a water bath and heat with stirring until thickened.
3. Separately, chocolate and butter are melted in a water bath, after which they are mixed into the yolk substance.
4. Whip the chocolate cream for tubes, let it thicken a little under room conditions and use it to fill the blanks.

Cream of cream for wafer rolls

The most simple and quick preparation for wafer rolls. In this case, it is important to choose cream with a fat content of more than 25% and cool it thoroughly before using. Ideally, the beaters of the mixer should also be put in the freezer for a short time, which will ensure faster whipping of the creamy mass and the acquisition of the desired density.

Ingredients:

• cream - 500 g;
• vanilla - to taste;
• powdered sugar - 2-4 tbsp. spoons.

Cooking

1. Whip the chilled cream in a dry bowl until thick.
2. Add the icing sugar and vanilla in batches while continuing to beat the buttercream until stiff peaks form.
3. Transfer the mass to a confectionery syringe or bag and fill the tubes with it.

Butter cream for tubules

Hearty, nutritious, but at the same time tender and soft is obtained for wafer rolls. The filling is often prepared with condensed milk, regular or boiled. For an adult audience, the filling can be supplemented with liquor or cognac, which will add sophistication and an unusual taste to the dessert.

Ingredients:

• butter - 250 g;
• powdered sugar - 1 cup;
• vanilla - to taste;
• condensed milk - 100 g.

Cooking

1. Softened at room temperature, the butter is whipped with the addition of powdered sugar.
2. Mix in portions of condensed milk, add vanilla and beat the cream until fluffy.

Tubes with protein cream

Elementary without unnecessary hassle are preparing. In this case, the proteins are not thermally processed, but only whipped with powdered sugar, which requires a high initial quality of the product. Light, delicate and airy filling will ideally complement blanks made from puff pastry that melts in your mouth.

Ingredients:

• egg whites - 2 pcs.;
• citric acid - a pinch;
• vanilla - to taste;
• powdered sugar - 2 tbsp. spoons or to taste.

Cooking

1. Beat the egg whites with the addition of citric acid to dense and stable peaks.
2. Add, while continuing to beat, vanilla and powdered sugar in portions.
3. Once again, the cream for puff pastry tubes is processed with a mixer and the blanks are filled with it.

Cream cheese for wafer rolls

A real delight for gourmets will be tubes with or cream cheese based on high-quality curd cheese. Next, a variant of the latter based on chilled cream will be presented, which, if necessary or desired, can be replaced with room temperature butter.

Probably, many of us since childhood consider the most delicious cake "Puff pastry with cream". And often, in anticipation of a forgotten taste, we buy similar cakes in some pastry shop, and then we think with disappointment: “Yes, everything was tastier in childhood.” But it's not!

We will teach you how to make the same amazingly delicious cakes that you ate more than once in your childhood. It's not difficult at all! You can choose cream for cakes at will. Of course, protein cream is very light and airy, and oil cream is more high-calorie and fat.

Recipe for puff pastry with cream

Pour flour into a bowl, add salt. Gradually adding water, knead the dough. Flour comes in different qualities, so you may need a little more or a little less flour than the recipe calls for. The main thing is that the dough is not very tight. Form a ball from the kneaded dough and leave it in a bowl to “rest”, covering with a clean towel. After 10 minutes, knead again and leave for another 20 minutes.

When the butter becomes soft, put it in another bowl, add 3-4 tablespoons of flour and stir. Make a brick out of the butter mass. At this point, the dough has already “rested”; check that the dough and butter brick are the same consistency, this is very important. Now sprinkle flour on the table and roll out the dough on it in the shape of a rectangle.

Put a butter brick in the center and wrap the dough with an envelope. Take a thick rolling pin and roll out the envelope with smooth movements to a thickness of 1 cm. The edges of the dough should be thinner than the middle. Then fold the envelope again and leave the dough to “rest” for 20 minutes. Unroll and fold the envelope again, leave for 30 minutes.

Make molds for tubes, for which fold the cardboard into bags. To prevent the bags from turning around, fasten them with a stapler at the bottom. At the top, wrap the corners of the bags inward. Now tightly wrap the bags with food foil. Make them small - the size you want the tubes to be.

Divide the dough into two parts and roll out 0.5 cm thick. Cut into strips 1.5-2 cm wide. You should get 8 strips. Wrap each strip on a bag so that there are no gaps between the dough, but also so that it does not overlap much. The ends of the dough must be pinched well, otherwise the tube will unfold in the oven.

Sprinkle a baking sheet with water, put the bags on it and place in an oven preheated to 200 ° for 10-15 minutes. Do not leave the oven - as soon as the tubes acquire a golden crust, it's time to take them out. Leave the tubes to cool. If you want to immediately bake the second batch of tubes, then you can safely remove the baked ones from the bags. They won't unfold anymore.

Preparation of protein cream

From water and sugar, cook sugar syrup on fire and let it boil for a couple of minutes. Beat egg whites with citric acid with a mixer (at high speed) into a strong foam. Continuing to beat the whites, pour the hot sugar syrup into the mass. Continue whisking until the egg whites are completely cold.

Butter cream preparation

Butter cream for tubes is best made on the basis of condensed milk, because the custard is very heavy and contains a lot of moisture, and the tubes will lose their crispy effect from it. Combine soft butter with condensed milk, add vanillin and beat well with a mixer. Cream is ready! It remains to fill the completely cooled puff tubes with cream, sprinkle them with powdered sugar and serve. Recall the forgotten taste of childhood together with your guests!

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

In order to prepare the perfect protein cream, you only need a few drops of lemon juice, proteins, granulated sugar and a powerful mixer. At first glance, everything is quite simple, right? In fact, there are certain subtleties and nuances that need to be considered:

• First, it is worth saying a few words about the quality of the selected products. For the cream, fresh and chilled eggs are needed, since only they are able to rise to lush, stable peaks.
• Any utensils used must be perfectly clean, dry and free of grease.
• It is very important to beat the protein mass for at least 5 minutes, even if it seems to you that the foam is quite stable.
• When preparing custard, the main thing is to keep track of 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 with the help of food additives and dyes, be aware that you can only use those that do not contain alcohol.

And I would also like to note that the whole gamut of the taste of protein cream is fully revealed only at room temperature, so it makes no sense to prepare the filling for goodies for future use. It is better to bake as many tubes as to be enough to satisfy your gastronomic needs at a time.

Vanilla honey cream

Protein custard for tubules 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 st. Sahara;
• ½ st. honey;
• ¼ st. water;
• 1 tsp vanilla extract;
• a pinch of salt.

Cooking:

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, mix water and sugar. It is better to use brown sugar, because this way the color of the cream will be richer.
   
3. Add some honey to the pot.
   
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. After all the liquid fits in the bowl, switch 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 egg whites for about 2-3 more minutes.
9. As a result, you should get a stable protein mass.
10. You can safely proceed to stuffing the tubes. Enjoy your meal!

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 lush eclairs and even shortbread cookies. A pronounced creamy taste, if desired, can be supplemented with notes of coconut or banana.

Compound:

• 4 egg whites;
• 1 st. Sahara;
• 1 sachet of vanilla sugar;
• 1 st. fat sour cream.

Cooking:

1. In a separate bowl, mix a glass of fat, 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. Whisking continuously, add the sugar to the egg mixture.
5. After 7-8 minutes of running the mixer at high speeds, the proteins should turn into a stable foam.
6. Turn off the mixer and gradually add the sour cream base to the proteins.
7. Gently but surely knead the cream with a silicone spatula.
8. Protein-sour cream is ready. We immediately fill the tubes with them. Enjoy your meal!

Protein cream with gelatin

Cream for puff pastry rolls, prepared according to this recipe, is more reminiscent of the filling of your favorite Bird's Milk sweets. 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. food gelatin;
• 1 tsp citric acid;
• 5 egg whites;
• 9 st. l. water;
• 1 and ½ st. granulated sugar.

Cooking:

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

It is hard to imagine a friendly tea party without sweets. In whatever form they are served, they are always met with exclamations of admiration.

The hostesses try to please the guests and make every effort to do this, looking for successful recipes.

This time we will learn how to cook puff pastry with custard, which will appeal to all the sweet tooth.

Older people remember very well that these cakes could be bought in pastry shops and cafes. The delicacy cost mere pennies, but it had a wonderful taste.

It is not difficult to buy puff pastry tubes at the present time, but their quality leaves much to be desired.

Various additives that are part of the dessert do not add health to us, and therefore cook baking with your own hands. You will certainly know the composition of the cream, choosing products with great care.

General provisions

Without saving on the quality of the ingredients, you can please your loved ones and friends with a delicious homemade dessert.

Having obtained a successful recipe, purchase fresh products. The final result and your reputation as a hostess depend on their quality.

Unfortunately, modern manufacturers are forced to save money by using not butter for custard, but cheaper analogues containing vegetable fats.

Any professional confectioner knows how important it is to use butter for cream.

Firstly, it beats faster and better, forming a thick fluffy mass. Secondly, it has a pleasant taste and smell, it does not need to be drowned out with flavorings.

There is a recipe when butter can be replaced with margarine or spread, but only in the case of dough. This will even benefit him, since baking subsequently acquires a porous structure.

This is explained by the fact that there is moisture in the spread, which, evaporating, leads to certain metamorphoses.

As for the custard, any substitutions can lead to unforeseen situations. Namely: to a change in consistency and, of course, taste and smell.

Margarine or spread should not be used in the preparation of shortcrust pastry or waffles. This makes the cake less crumbly.

Pay attention to the freshness of products, it is especially important to choose fresh eggs. When beating, you will immediately notice the difference, because stale eggs do not give a fluffy and airy foam.

If you are preparing a cream based on raw proteins, be very careful, because in the absence of heat treatment, pathogenic bacteria may remain in the mass.

For puff pastry, use sifted premium. First, it is saturated with oxygen; and secondly, it contains a lot of gluten.

This substance is responsible for improving the dough during baking, as it absorbs moisture. Now let's talk about sugar.

Take a refined, refined product, because it easily combines with other products when whipping and behaves well at high temperatures.

Crystal sugar easily turns into a finely dispersed form (powdered sugar), you just need to load it into a coffee grinder.

Powdered sugar is very often used to make cream. It allows you to quickly and easily obtain a homogeneous mass, and hence high-quality baking.

For busy housewives, for whom the issue of time is a priority, they often replace regular sugar with powdered sugar.

Stick to the amount of food that the recipe contains, especially sugar. If it is put into the dough in excess of the norm, then the cakes will burn in the oven and will dry out during storage.

The lack of a sweet substance will affect the formation of a golden crust, and the products will turn out pale and unappetizing.

Sugar is added when beating egg whites. The molecules of each of the products bind to each other, forming a lush mass.

If there is too much sugar, then the whipping process may be delayed, and the foam itself will not be so airy.

Always follow one immutable rule: put high-quality and fresh products in the dough and cream, the final result depends on it.

Delicious pastries are obtained only from housewives who approach cooking with responsibility.

Recipe for wafer rolls with custard

Take:

5 eggs of medium size; 80 g of liquid honey; 150 g sour cream; 5 g of soda; vanilla extract; 140 g of premium flour; a pinch of salt

The filling consists of: 0.4 kg sl. oils; 0.250 kg of granulated sugar; 2 tbsp. spoons of flour; 0.280 l of milk; ¾ cup crushed nuts.

Cooking steps:

1. Put the margarine to melt over a slow fire.
2. Meanwhile, pour sour cream with honey into a bowl, beat in eggs. Whisk the ingredients with a whisk until smooth.
3. Cool the margarine and add to the dough, pouring in small portions.
4. Mix flour with baking soda and a pinch of salt. At the end of the process, add vanilla extract. You should have a mixture that resembles pancake batter.
5. Fill the electric waffle iron with dough, pouring small portions. While the waffles are hot, quickly roll them into a cone (as in the photo). If you don't have an electric waffle iron, no problem. The blanks can also be baked in a regular frying pan, only for this, dilute the dough with water.

When baking, the moisture will evaporate, and you will also easily roll thin cakes into cones.

Prepare the custard:

1. Mix sugar and flour and dilute with cold milk.
2. Put the mixture on the stove and stir constantly so that it does not burn.
3. As soon as the cream begins to thicken, remove it from the heat and cool until warm.
4. Cut the butter into pieces and soften.
5. Combine the butter and custard mass, beat with a mixer at high speed.
6. At the end, add crushed nuts, fill the pastry cream with cream.

Start the tubes, put them on a dish and send them to a cold place for a couple of hours.

Recipe for puff pastry with custard

For puff pastry, you will need butter or margarine. Fat provides a loose structure of baking and its rise; during rolling, it is placed between the layers of the flour mass.

The more layers, the more magnificent your tubes will turn out. The oil must be very cold, only in this case it will provide lamination.

To be precise, the temperature in the room during cooking should be at the level of 14 degrees Celsius.

Of course, it is much warmer in the home kitchen, so the housewives came up with the following trick: they mix grated margarine with a small amount of flour and store the mixture in the freezer.

When kneading the dough, you only need to take a small portion of the mixture and pour it onto the next layer.

Roll out the dough on a chilled surface, this is easy to organize by placing the board and rolling pin in the freezer for a few minutes.

Reduce the rolling time to a minimum so that the margarine does not have time to soften.

The finished dough is cut into strips and wound on special devices in the shape of a cone. The tubes are baked immediately, not allowing them to stand in the air even for a minute.

In order for the pastries to turn out lush and loose, salt and citric acid are used during kneading. It is important not to overdo it with these ingredients, otherwise the pastry will not rise.

List of products for the test:

0.5 kg of spread or margarine; 3 g salt; 0.3 l sour cream; 0.870 kg of flour (including the amount that will be rolled out); baking powder sachet. One egg is needed for lubrication.

Lemon custard: 250 ml lemon fresh; 50 g of zest; two eggs; 350 g of butter and granulated sugar.

Progress:

1. Sift two cups of flour and mix with salt, baking powder and sour cream.
2. Knead the dough and set aside for one hour to swell the gluten.
3. In a separate bowl, chop the margarine with 450 g of flour. Put the resulting crumb in the refrigerator.
4. Roll out the sour cream dough on a floured surface. The edges should be thinner than the central part.
5. Remove the oily crumb from the refrigerator, scatter it over the surface of the dough. Fold the sheet in four, as in the photo, and roll it out.
6. Repeat the rolling at least 20 times, chilling the dough periodically. Don't forget to cool the board and rolling pin.
7. Form blanks using cylindrical molds. To do this, divide the dough into portions weighing 75-80 g, roll out the strip and overlap it onto the mold. It is not necessary to lubricate it with any fat, but you will need to fix the edges of the strip with a beaten egg.
8. The tubes are baked for 15 minutes at 220 degrees, after which they are filled with cream.

To prepare the filling, you need to follow the scheme:

1. Beat half the sugar with the eggs.
2. Mix the second part with lemon juice and boil until thick. Syrup, without cooling, pour into beaten eggs, constantly kneading with a blender.
3. Then send the mass to the fire and boil. Constantly knead the filling with a spatula so that it does not burn.
4. Cool the mass and beat with softened butter.
5. At the end, add lemon zest.

Transfer the filling to a pastry bag and stuff the tubes.

Recipe for puff tubes with instant cream

Serve puffed crispy tubes with delicate custard after complete cooling and aging in the refrigerator for several hours.

If you don't have special cone shapes, make your own using foil or parchment paper.

To knead the dough, you will need:

one egg; 0.4 kg of creamy margarine; 0.6 kg flour; 15 ml of vinegar 9%; ice water and a pinch of salt.

two eggs; 250 g sugar; 600 ml of milk; 3 large spoons of flour; a pack of oils; one sachet of coconut and vanilla sugar.

Cooking:

1. Sift the flour and mix it with the grated margarine.
2. Make a funnel in the center where you send a mixture of eggs, salt, vinegar and ice water. Prepare the mixture in a glass, its volume should reach the edges. Adjust the amount of water yourself.
3. Knead the dough, roll into a ball and refrigerate for two hours, wrapping with cling film.
4. Then divide the dough into 4 parts, take one for work, and put the rest back in the refrigerator.
5. Roll out a round layer no more than 3 mm thick, cut into strips that need to be screwed onto cones.
6. Bake the tubes in a hot oven at 220 degrees for 20 minutes.

Brew the cream and stuff puff tubes with it. Serve with tea or coffee.

My video recipe

I propose to cook delicious custard tubes with cream. The recipe is taken from the 1959 book How to Make Pastry at Home. I will present the form and design from a more modern side. The straws are perfect for any tea ceremony, both on the festive table and for every day. Cooking this cake is easy if you follow the step-by-step instructions. I'll try to tell you in detail.

Take the following ingredients: water, butter, salt, flour, egg, condensed milk, black chocolate, powdered sugar.

Pour water into a saucepan. Add chopped butter, salt. Put on fire. Bring to a boil.

Add wheat flour to the boiling butter mixture. Mix well with a spoon until a homogeneous dough is formed. Hold on low heat for 2-3 minutes. Stir constantly. Remove from heat and cool until warm.

In the cooled mass, drive in one large egg. Stir thoroughly after each until smooth. The mass lags well behind the walls of the saucepan. A soft lump of dough forms.

Place the dough in a pastry bag with a large opening and squeeze out sticks about 10 cm long. I experimented and used a star tip. The cavity for filling with cream turned out to be not very large. Line a baking sheet with parchment. Bake for 30-40 minutes at 200 degrees until golden brown.

For cream, beat butter at room temperature with condensed milk until fluffy.

Melt the chocolate in a separate water bath. Cool to room temperature and stir into butter mixture. Whisk well again.

Preparations are ready. Cool to room temperature.

Place the cream in a piping bag fitted with a small nozzle. Poke holes on both sides with a bamboo stick and fill with cream.

Sprinkle the custard rolls with powdered sugar and serve.

Happy tea!