Protein Cream Puff Pastries

Everyone will love this yummy dish — you wonʼt be able to put it down! Everyone remembers such delicious puff pastries with protein cream. In Soviet times, they were in every confectionery shop. It’s not at all difficult to prepare the same ones at home. Follow the suggested recommendations and you will succeed!
cook time: 1h
Maya Lindell
Protein Cream Puff Pastries

Nutrition Facts (per serving)

338
Calories
17g
Fat
41g
Carbs
5g
Protein

Ingredients (10 portions)

Basic:

Sugar 80 g
Water 30 ml
Egg yolks 1 pc
Puff pastry 250 g
Egg whites 1 pc
Lemon acid 1 g

Recipe instructions

Step 1

Step 1
How to make puff pastries with protein cream? Prepare the necessary ingredients. You can use both store-bought dough and your own homemade dough. You will find the recipes after the last step. If the dough is frozen, defrost it at room temperature.

Step 2

Step 2
You will also need metal baking cones to form the tubes.

Step 3

Step 3
Roll out the dough a little and cut it into strips 2-2.5 centimeters wide. One layer of 250 grams of dough is enough for 10 tubes. Wrap each strip of dough around the cone, starting at the wide end. If necessary, stretch the dough a little. Wrap the dough so that it overlaps slightly.

Step 4

Step 4
Place the finished tubes on a baking tray lined with parchment. You can choose the right parchment paper by reading a separate article about the features of parchment, the link is at the end of the recipe. It is advisable that the narrow ends of the tubes be closed with dough, so that later the cream does not come out from the back side.

Step 5

Step 5
Grease the tubes with egg yolk and place in an oven preheated to 180 degrees for about 30 minutes. The exact time depends on your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.

Step 6

Step 6
The finished tubes will turn an appetizing rosy color.

Step 7

Step 7
Remove the metal cones from the tubes and leave them to cool.

Step 8

Step 8
While the tubes are cooling, prepare the cream. Pour water into a small saucepan and add sugar. Place the saucepan on the fire and bring everything to a boil. The article at the link at the end of the recipe will help you with choosing a pan. Add a pinch of citric acid to the boiling syrup and continue cooking. The syrup should reach a temperature of 120C. If you donʼt have a kitchen thermometer, drop a drop of syrup into cold water. If this drop can be rolled into a ball, then the syrup is ready.

Step 9

Step 9
Pour the egg white into a deep bowl and beat at maximum mixer speed until fluffy and stable.

Step 10

Step 10
Pour the hot, ready-made syrup into the egg whites in a thin stream, continuing to whisk. Continue whipping the cream for another 4-5 minutes. The exact time depends on the power of your mixer. The cream should become fluffy, shiny and stable.

Step 11

Step 11
Fill the tubes with cream using a pastry bag.

Step 12

Step 12
Puff pastry tubes with protein cream are ready. Enjoy your tea!

Additional rubrics

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