Composition / ingredients
Cooking method
1. Sift the flour into a bowl. You can even sift twice so that the flour is saturated with oxygen.
2. Pour milk and water into a saucepan, send it to the fire, warm it up to a warm state.
3. Then pour sugar and salt into the pan, and add butter. Bring the mass to a boil.
4. Remove the pan from the heat, immediately pour the sifted flour into the hot mass, while vigorously stirring with a wooden spoon until smooth.
5. Return the pan to a low heat, cook for 1-2 minutes, while stirring continuously. We clean the dough from the walls of the pan.
6. Put the dough in a deep bowl and let it cool down a little.
7. In the already cooled dough, we break the eggs one by one, each time we beat the dough with a mixer at low speed. The dough turns out homogeneous, holds its shape well.
8. A large baking sheet is lined with parchment. We place the dough in a cooking bag, place the tubes on a baking sheet using a wide nozzle "asterisk". One tube should be about 10-12 centimeters in length.
9. Bake the tubes in the oven preheated to 180 degrees for 40 minutes. After the first 10 minutes, slightly open the oven door by 2-3 mm to let off steam. Continue baking for the remaining 30 minutes with the door slightly ajar until golden brown.
10. We remove the tubes from the oven, pierce each of them with a wooden skewer to let off steam.
11. We fill the cooking bag with chilled custard. Using a nozzle with a sharp spout, we pierce each tube from one of the sides and generously fill it with cream.
12. Pour cream into a small saucepan, send it to the fire. Bring the cream to a boil, but do not boil. Break the chocolate into small pieces.
13. Put the chocolate in the hot cream, mix until completely dissolved. Cool the glaze to room temperature.
14. In the cooled glaze, dip the tube to half, then spread them on the grill. The glaze turns out to be more than necessary. But this is specially provided so that each tube can be well dipped into the glaze.
It is better to eat such tubes on the day of cooking, you can store them in the refrigerator, but no more than 8-10 hours.
Help yourself!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Chicken egg - 80 kcal/100g
- Custard - 212 kcal/100g
