Tubules with proteinaceous cream

Tubules with proteinaceous cream

Ingredients:
2 square pattern plates of puff pastry
1 egg for greasing
50 ml of water
100 g of sugar
2 proteins.

Preparation:

1. To roll each plate of puff pastry to rectangle about 27 — 30 cm long.
2. To cut on long strips about 2,5 cm thick.
3. From confectionery paper to cut triangles from which to curtail kulechki-kornetik. These are future nozzles for tubules.
4. To wrap each strip round the tubule, beginning from the narrow end of tubule (strips have to block each other). To put on baking tray.
5. To grease with frothed eggs (yolk). To bake in the oven which is previously heated to 180 degrees within 20 — 25 minutes.
6. To prepare proteinaceous cream (the Italian meringue). For this purpose to heat water with sugar to temperature of 118 degrees (or before test on average ball). To beat whites with pinch of citric acid to strong foam.
To pour in proteins in syrup at great speed of the mixer. To shake up until proteinaceous weight does not cool down.
7. To shift proteinaceous cream in pastry bag and to fill with it tubules.
8. To strew with icing sugar.

Councils:

- Instead of egg for greasing it is possible to use those yolks which will remain after separation of proteins from yolks for preparation of proteinaceous cream.

- To spread tubules one baking tray better seam down that during pastries the tubule was not untwisted.

- Test on average ball is carried out so: in cold water it is necessary to drip syrup — if the ball is right there formed, syrup is ready.

- One of options of giving of tubules — can be baked together with tubules and offcuts of puff pastry, and then to crumb them by means of rolling pin. To dunk the ready filled tubule the wide end into crumb. It also is practical: so tubules will not stick to walls of that container in which you will store them.

- By the way, it is necessary to store tubules in the refrigerator and it is desirable not more long than days. However, practice shows that they leave instantly.

- Citric acid when beating protein can and be not added, but with it tubules turn out not such luscious.

- If to use ready metal cones for turning of tubules, tubules will turn out, of course, ideally round inside (after all paper in the course of pastries is given baking plate dough weight). But about these tubules it is always possible to tell that it is the real handwork, with store they will not be compared!

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