Puff pastry tubes with cream
7 servings
60 minutes
Puff pastry tubes with cream are an exquisite delicacy of French cuisine, delighting with their crispy tenderness and airy lightness of the meringue cream. Their history is rooted in the tradition of pastry art, where the combination of thin dough and sweet filling has become a symbol of refined taste. The puff pastry is baked to a golden crust, creating fragile shells that are then filled with light, sweet cream. This combination gives the dessert a unique texture—the crispy shell gently contrasts with the delicate cream, creating a harmony of flavors. The tubes are perfect as a morning treat with a cup of aromatic coffee or as an elegant dessert for evening tea. They are easy to make at home while enjoying the process of creating a true pastry masterpiece.
1
Roll out the puff pastry. Cut into strips about 30 cm long and 2 cm wide.
- Puff pastry: 2 pieces
2
Prepare special culinary cone-shaped molds, and you will also need a culinary syringe.
3
Wrap each strip around its conical shape, starting from the narrow end (the strips should overlap each other). Place on a baking sheet.
4
Grease the sheet with oil. Bake in a preheated oven at 180 degrees for 30 minutes. Check occasionally to prevent burning.
5
Prepare the protein cream. We need powdered sugar and an egg. Whip the egg whites until thick, fluffy foam forms. Gradually add powdered sugar while continuing to whip. Use the cream immediately after making.
- Egg white: 4 pieces
- Icing sugar: 250 g
6
Remove the tubes from the oven, cool them down, and carefully remove them from the molds. Then take a culinary syringe, fill it with whipped cream, and fill the empty space of the tube (from both sides).
