Homemade Custard Pastry Rolls

Recreate the popular Soviet dessert at home! Many people remember the taste of pastry tubes with custard. To save time, ready-made puff pastry is used, but the cream will be prepared with an unforgettable taste. Try it too!
cook time: 2h
Ivy Ramsay
Homemade Custard Pastry Rolls

Nutrition Facts (per serving)

335
Calories
18g
Fat
37g
Carbs
5g
Protein

Ingredients (20 portions)

Basic:

Egg yolks 1 pc
Milk 1 tbsp

Dough:

Ready-made puff pastry dough 1 kg

For Custard Protein Cream:

Egg whites 3 pc
Sugar 132 g
Water 50 ml
Lemon juice 0.75 tsp
Vanillin 1 g
Salt to taste

For sprinkling:

Powdered sugar 1 tbsp

To grease the molds:

Butter 40 g

Recipe instructions

Step 1

Step 1
How to make puff pastry tubes with protein custard? Prepare all the necessary products. I put the frozen dough in the refrigerator overnight without opening the package. This way the dough defrosts evenly, does not dry out and then rolls out well. You can make your own homemade dough. You will find the recipes after the last step. Wash the eggs with soda to get rid of possible harmful bacteria on the shell, dry and cool.

Step 2

Step 2
Grease metal cornet cones with butter or sunflower oil. If there are none, then they can be made from baking paper, wrapped with foil on top.

Step 3

Step 3
Lightly dust the table with flour. Roll out the dough into a rectangular layer 27-30 cm long, as wide as possible. The thickness of the dough should be about 0.3 cm. Trim the edges evenly. Cut the dough into strips 2.5 cm wide. Crumble the scraps after baking; they can be used as topping. Place a cone on the strip of dough and wrap it in a spiral from the narrow edge with a slight overlap. Lightly moisten the edge of the strip with water and secure it to the outermost turn of dough.

Step 4

Step 4
Place the tube blanks on a baking sheet, seam side down, under a mat or greased parchment. Cover the workpieces with film and leave for 10-15 minutes. Lubricate the workpieces with yolk mixed with milk. I simply grease with vegetable oil, so the color turns out more delicate and uniform. Bake the tubes in a preheated oven for 15-17 minutes until golden brown. The exact time depends on your oven. You can find out more about this in a separate article, link at the end of the recipe.

Step 5

Step 5
Remove the finished tubes from the molds, transfer to a wire rack and cool without covering, so they will remain crispy.

Step 6

Step 6
Prepare custard cream. To do this, you need to cook the syrup correctly. Pour sugar into a thick-bottomed saucepan and fill it with water. Stirring, cook the mixture over medium heat until the sugar dissolves.

Step 7

Step 7
Once boiling, reduce heat to low and simmer until slightly discolored, about 4-5 minutes. I indicate the time conditionally, it all depends on the characteristics of the stove. To check readiness, drop the syrup into a saucer of cold water — if a soft ball forms, then the syrup is ready. The syrup can easily be overcooked into caramel, donʼt get distracted!

Step 8

Step 8
Start beating the chilled egg whites with a pinch of salt. Gradually increase the speed, add vanillin, lemon juice and continue beating until stable peaks form. The dishes with the squirrels can be placed in another container with cold water, but I can do it anyway. Continuing to whisk, pour in the hot syrup in a thin stream, being careful not to get it on the beaters. Beat until the mixture cools, about 1-2 minutes. The cream becomes thick and fluffy.

Step 9

Step 9
Fill a piping bag with cream and fill the cooled tubes with it. Tops with cream can be sprinkled with nuts, crumbs from leftover dough, chocolate or coconut shavings, colored confectionery sprinkles, cocoa. The tube itself is sprinkled with powdered sugar through a fine strainer. Baked goods can be stored in the refrigerator, but no more than a day. Bon appetit!

Additional rubrics

Related recipes