Puff pastries with cream - a treat originally from childhood. Culinary experts appreciate puff pastry rolls for a large number of fillings that can be used. Learning how to cook them, you can experiment with different tastes, developing creativity.

Puff pastries with condensed milk

In the preparation of the tubes, ready-made puff pastry, bought at the store, is often used. You can knead it at home, it is not as difficult as is commonly believed. Try once and prepare the dough in reserve.

Prescription composition for puff pastry:

  • wheat flour - 0.5 kg;
  • butter or margarine - 250 g;
  • egg - 1 pc.;
  • water - 150 ml (2/3 tbsp.);
  • citric acid - ¼ tsp;
  • salt - ½ tsp

There are recipes in which alcohol is added in various proportions to improve the plasticity of the dough. However, it is preferable to do without it!

For filling:

  • boiled condensed milk - 200 g;
  • oil - 100 g;
  • walnuts to taste;
  • icing sugar for powder.

Cooking Method:

  1. Prepare the butter. Knead it well, or chop it with a knife into small crumbs. Add 3 tbsp. tablespoons of flour to remove excess moisture, and mix thoroughly. Form a rectangle from the resulting mass and cool.
  2. Mix warm water and egg, beat lightly. Add salt and citric acid.
  3. Take a deep bowl, pour 2/3 of the sifted flour and gradually introduce the liquid. Knead an elastic, not very tight dough, adding more flour if necessary. When it stops sticking to the fingers, form a ball. Sprinkle with flour and leave for 30-40 minutes to swell gluten, which makes the puff pastry elastic.
  4. Sprinkle the surface before cooking with flour. Roll the rested dough into a square 1 cm thick, at the edges a little thinner.
  5. Put the cooled oil mass in the middle.Close it on four sides with dough, on the sides, above and below.
  6. Carefully, so as not to violate the integrity, roll to a centimeter thickness. Fold four times and roll again. Fold again in four layers and take out for half an hour in the cold.
  7. After rolling, repeat 3-4 more times, each time cooling the dough. The result is layering.
  8. We form pastry rolls. Separate the right amount of dough, put the rest in the freezer. Roll out a rectangle with a thickness of half a centimeter. Cut into strips of 2 cm wide and wind each one onto a steel confectionery cone. If there is no finished form, it can be made of cardboard and wrapped with foil.
  9. Preheat the oven to 250 degrees. Put prepared tubules on a damp or parchment-shot baking sheet. Lubricate with whipped yolk. Bake for about a quarter of an hour. Separate finished products from molds and cool.
  10. While the horns cool, condensed milk is prepared. Beat butter in a tight mass, add boiled condensed milk. Grind nuts and mix thoroughly.
  11. Using a pastry bag, fill the tubes with the resulting cream. Sprinkle powdered sugar on top of the product.

Cakes with condensed milk go well with tea and coffee without sugar.

Cooking with custard

For filling puff tubes, you can use custard. It is not as sweet as cream with condensed milk.

 

Structure:

  • cooked puff pastry - 300 g;
  • milk - 0.5 l;
  • sugar - 250 g (1 tbsp.);
  • egg - 3 pcs.;
  • flour - 6 tbsp. l .;
  • oil - 200 g;
  • vanilla sugar - 0.5 tsp

Cooking method:

  1. Thaw in advance prepared by the method described above or a purchased dough. Roll, cut into strips and, wrapping around the tins, bake.
  2. Cook custard. Combine flour, sugar and vanilla. Add eggs knocked down in strong foam to them.
  3. Boil milk and slowly introduce the egg mixture, stir constantly so that no lumps form. Bring to a boil and darken over low heat for 5 minutes, until thickened.
  4. Cool and combine with well-whipped butter.
  5. Pour into a pastry bag and fill the tubes.

To boil milk, use a pan with a thick bottom, after rinsing it with cold water.

You can sprinkle the prepared horns with powdered sugar or chocolate chips. They can easily replace the more laborious Napoleon cake.

Cakes with berry filling

In summer, the tubes with protein cream are perfectly replaced with fresh berries. The delicacy is light with sourness.

Recipe:

  • puff pastry - 250 g;
  • strawberries, strawberries or raspberries - 0.5 kg;
  • fat cream - 1 tbsp .;
  • sugar - 0.5 tbsp .;
  • gelatin - 10 g.

Cooking:

  1. Using the method described above, bake the tubes.
  2. Berry filling is prepared simply. Grate washed berries through a medium sieve. Combine with sugar and mix until it dissolves.
  3. Beat well-chilled cream until thick, stable foam.
  4. Cream carefully introduce into the berry mixture.
  5. Dissolve gelatin in warm water. Constantly stirring, pour it into the berries with cream in a thin stream.
  6. After 30 minutes, fill the tubes with filling, garnishing with whole berries.

In winter, fresh berries can be replaced with frozen ones. Put them in a sieve and wait until they melt, so that the excess liquid is gone.

It is interesting:margarine cookie recipe

Cheese recipe

Cheese cakes that are easy to prepare are tasty and healthy.

Components:

  • puff pastry - 300 g;
  • sugar - 0.5 tbsp .;
  • curd cheese - 300 g;
  • fat sour cream - 2 tbsp. l .;
  • condensed milk - 2 tbsp. l .;
  • salt and vanilla - a pinch.

Cooking:

  1. Tubes are baked.
  2. Rub curd cheese through a sieve.
  3. Mix sour cream, condensed milk, sugar, salt and vanillin until smooth.
  4. Combine with the cheese base and mix.
  5. Fill the horns with the filling and sprinkle with powdered sugar.

Curd cheese horns are a wonderful breakfast for the whole family. They go well with hot chocolate or cocoa.

Chocolate treat

Chocolate cream for puff pastry tubes is everyone's dream. This dessert will appeal to many.

Recipe for cooking:

  • puff pastry - 300 g;
  • dark chocolate - 200 g;
  • cream - 250 g.

Process:

  1. Prepare the dough, form the tubes, bake until cooked.
  2. Make a chocolate cream. Fatty cream pour into a saucepan and bring to a boil. Make sure not to boil!
  3. Grind chocolate into crumbs, pour hot cream to form a homogeneous mass.
  4. When it cools down, cover with a lid or foil and leave in the refrigerator for 5-6 hours.
  5. Squeeze ganache into a tube with a pastry bag. Pour on top with melted chocolate.

Puff pastries with such delicious fillings will always please and replace bulky cakes. They will take pride of place on the table of each cook.

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