Tubes with protein cream
Cooking time:
50 minutes
Active time:
25 minutes
Complexity:
Average
Protein cream tubes are a popular dessert originally from Austria, where they were called "Schiller curls." In the USSR, they appeared in the 60s and quickly gained popularity. They could be bought in buffets and shops, as well as cooked at home, which we did.
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Recipe "Tubes with protein cream"
Ingredients for 8-9 portions
flaky yeast-free dough
1 pack
sugar
324g
water
180 ml
protein
162g
vanilla sugar
12 g
citric acid
1 g
egg
1 pc.
Step 1/9
Roll the dough into a 4-5 mm thick layer and cut into strips 3-3.5 cm wide.
Step 2/9
Make conical shapes with a diameter of about 4 cm from dense foil. Twist the dough strips on the cone to make a spiral tube.
Step 3/9
Lightly beat the egg with a whisk or fork, brush it with the place where the dough strips are glued, as well as the surface of the tubes.
Step 4/9
Bake the tubes in an oven preheated to 190C for 20-22 minutes. Cool at room temperature.
Step 5/9
Start whipping the whites with a mixer at medium speed.
Step 6/9
Mix both types of sugar, citric acid and water in a saucepan. Bring to a boil and cook over medium heat for about 5 minutes, until the syrup reaches 119C.
Step 7/9
Pour a thin stream of hot syrup into the whites, without ceasing to beat.
Step 8/9
Continue whipping the cream for another 4-5 minutes until the proteins are firmly on the crown. Transfer the finished mass to a confectionery bag with a curly nozzle.
Step 9/9
Fill the tubes with cream, sprinkle with powdered sugar as desired.
Ingredients for 8-9 portions
flaky yeast-free dough
1 pack
sugar
324g
water
180 ml
protein
162g
vanilla sugar
12 g
citric acid
1 g
egg
1 pc.
Nutritional value per 100 g
Calories
273 kcal
Proteins
5 g
Fats
8 g
Carbohydrates
47 g
Saturated fat
5 g
Dietary fiber
1 g
Added sugar
33 g
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