Pastry tubes with custard

Step-by-step cooking

1. Step 1:

   

   Prepare the products. I put the frozen dough in the refrigerator overnight without opening the package / many manufacturers advise to open it/. I noticed that this way the dough is thawed evenly, does not dry out and then rolls out well. Wash the eggs well and cool.

2. Step 2:

   

   Lubricate metal cones - cornets with butter or sunflower oil. If there are none, they can be made from baking paper, wrapped with foil on top.

3. Step 3:

   

   Lightly dust the table with flour. Roll out the dough into a rectangular layer of 27-30 cm, as wide as possible. The thickness of the dough is about 0.3 cm. Trim the edges evenly, then cut into strips 2.5 cm wide. Crumble the trimmings after baking and can be used as a sprinkle. We put a cone on a strip of dough and wrap it in a spiral from the narrow edge with a slight overlap. The edge of the strip is slightly moistened with water and fixed on the extreme turn of the dough.

4. Step 4:

   

   We freely put the tube blanks on the baking sheet seam down, placing a mat or greased parchment. Cover with a film and leave for 10-15 minutes for proofing. Then lubricate by adding to the yolk 1stl.l. milk or water. I just lubricate with vegetable oil, so the color turns out to be more gentle and uniform. Immediately bake in a preheated oven to 200 degrees for 15-17 minutes until blush.

5. Step 5:

   

   Remove the finished tubes from the molds, move to the grill and cool without covering, so they will remain crispy.

7. Step 6:

   

   Prepare CUSTARD PROTEIN CREAM: - It is necessary to cook the syrup properly. Add water to the sugar, stirring and cook over medium heat until the sugar dissolves.

8. Step 7:

   

   At the time of boiling, reduce the heat to low, cook until light color changes, about 4-5 minutes. Drop the syrup into a saucer with cold water - if a soft ball forms, the syrup is ready. It can be easily digested to caramel, do not be distracted! /I specify the time conditionally, it all depends on the plate /.

9. Step 8:

   

   At the same time as I prepare the syrup, I start whipping the cooled proteins with a pinch of salt. Gradually add speed, introduce vanilla, lemon juice, continue to beat until stable peaks. / Dishes with proteins can be put in another container with cold water, but everything works out for me anyway/. Continuing to beat, pour a thin stream of hot syrup / not on the blades! /, continue whipping until the mixture cools down, about 1-2 minutes. The cream becomes thick and lush.

10. Step 9:

    

    Fill the pastry bag with cream and fill the cooled tubes. The tops with cream can be sprinkled with nuts, crumbs from the remnants of dough, chocolate or coconut chips, colored confectionery sprinkles, cocoa.. The tube itself is sprinkled with powdered sugar through a fine strainer. Pastries can be stored in the refrigerator, but not more than a day.