Caramel tubes
2 servings
90 minutes
Caramel tubes are an exquisite dessert of Italian cuisine, combining a crispy caramel shell and a delicate cheese cream. The secret of their flavor lies in the caramel dough with brandy, which acquires a thin, fragile texture when baked. Filled with creamy mascarpone and adorned with fresh berries, the tubes offer a harmony of sweetness, tartness, and spice. Ginger sauce adds spicy notes that highlight the depth of flavor. This dessert is perfect for concluding a festive dinner, and its elegant presentation is true art.
1
To prepare caramel tubes, mix 20 g of butter, 40 g of sugar, honey and heat in a saucepan, then add brandy and pour in flour, mixing until smooth.
- Butter: 20 g
- Sugar: 100 g
- Honey: 20 g
- Brandy: 5 g
- Wheat flour: 30 g
2
Lay a baking sheet on the tray and preheat the oven to 200 degrees.
3
Spread circles of dough with a diameter of 8 cm on the cellophane. The dough will increase during cooking, so leave a distance of 2-3 cm between the circles. Spread the dough as thin and evenly as possible.
4
Bake for 5-7 minutes. Then let the dough cool slightly. Lift the plastic wrap and separate the tip of the pancake. Roll it into a tube.
5
To prepare the cheese cream, blend the egg yolk with 40 g of sugar and mascarpone cheese. Refrigerate for 30 minutes.
- Egg yolk: 1 piece
- Sugar: 100 g
- Mascarpone cheese: 130 g
6
To prepare ginger sauce, mix 40g of sugar, ginger, and water in a saucepan, bring to a boil, and heat until the mixture thickens to a sauce consistency.
- Sugar: 100 g
- Grated ginger root: 80 g
- Water: 20 ml
7
Transfer the cheese cream to a piping bag and fill the caramel tubes.
8
Cut the raspberries in half and cover the cream tubes with the berries.
- Raspberry: 30 g
9
Place the tubes on a plate, garnish with mint and strawberries, and drizzle with the required amount of ginger sauce. Enjoy your meal!
- Mint: 2 g
- Strawberry: 40 g
- Grated ginger root: 80 g
10
