Tubes with protein cream
4 servings
60 minutes
Cream-filled tubes are an exquisite dessert of Russian cuisine that combines airy lightness and rich flavor. The crispy puff pastry creates a golden shell, while the delicate protein cream made using Italian meringue technology provides a sweet cloud-like pleasure. The history of this treat goes back to ancient confectionery traditions where the dough was baked to a crispy texture and filled with the lightest creams. Perfect for festive tea gatherings, these tubes will adorn any table setting. Thanks to the combination of the pastry's fragility and the cream's softness, they offer a harmonious taste and pleasant texture play. Serve them with a hot beverage—tea or coffee—to highlight their refined sweetness.
1
Roll each layer of puff pastry into a rectangle about 27–30 cm long.
- Puff pastry: 2 pieces
2
Cut into long strips about 2.5 cm thick.
3
Cut triangles from parchment paper and roll them into cone-shaped tubes. These will be future nozzles for piping.
4
Wrap each strip around its straw, starting from the narrow end of the straw (the strips should overlap each other). Place on a baking sheet.
5
Brush with beaten egg (yolk). Bake in a preheated oven at 180 degrees for 20-25 minutes.
- Chicken egg: 1 piece
6
Prepare protein cream (Italian meringue). Heat water with sugar to 118 degrees (or to the medium ball test). Whip the egg whites with a pinch of citric acid until stiff peaks form. Pour the syrup into the egg whites at high mixer speed. Whip until the egg white mixture cools down.
- Water: 50 ml
- Sugar: 100 g
- Egg white: 2 pieces
7
Transfer the protein cream to a pastry bag and fill the tubes with it.