Cake "tubes" with cream
4 servings
60 minutes
The cream-filled 'tubes' pastry is a delicate treat that captivates with its lightness and exquisite taste. The roots of this dessert trace back to European culinary tradition, where puff pastry became a symbol of sophistication. Crispy tubes, golden after baking, are filled with a light meringue cream that adds sweetness and pleasant texture. Dusting them with powdered sugar makes them resemble snow, making them especially appealing on festive tables. They pair perfectly with a cup of strong coffee or fragrant tea, creating an atmosphere of cozy enjoyment. These pastries not only delight the palate but also inspire creativity in cooking, allowing for experimentation with fillings and additions.
1
Roll each sheet of thawed puff pastry into a rectangle and cut into long strips about 2.5 cm thick.
- Puff pastry: 500 g
2
If there are no attachments for straws, cut triangles from foil or baking paper and roll them into cones.
3
Wrap each strip around its straw, starting from the narrow end of the straw and place seam side down on a greased baking sheet.
4
Brush each tube with beaten egg yolk on top.
- Chicken egg: 2 pieces
5
Bake in a preheated oven at 180°C for 20-25 minutes.
6
Meanwhile, we prepare the protein cream: beat the egg whites with powdered sugar and a pinch of citric acid until stiff peaks form.
- Powdered sugar: 100 g
- Citric acid: pinch
7
Transfer the protein cream to a pastry bag and fill the tubes with it.
8
Sprinkle powdered sugar on top.
- Powdered sugar: 100 g