Probably each of us has tried puff pastries with protein cream at least once in our lives. Today we offer you a recipe thanks to which you can prepare puff pastries at home. The recipe is extremely simple and preparation will not take you much time, but the result will be simply amazing!

• To prepare the dish we will need:
• Ready puff pastry - 2 sheets
• Egg yolk - 1 pc. (for lubrication)
• For cream:
• White of 2 eggs
• Water - half a glass
• Sugar - 1 glass
• Vanilla sugar
• Lemon juice - 2 teaspoons
• Salt - a pinch

Recipe for making puff pastries with protein cream

To form layered tubes we will need cones. If you don’t have special cones, you can easily make them from regular baking paper. The cones must be dense so that they do not flatten later under the weight of the dough.

Thaw the finished puff pastry, roll it out a little and cut into strips.

We begin to form tubes. To do this, starting from the base, we roll the dough so that each next row slightly covers the previous one. Since I wanted to make large puff pastry tubes, I molded 2 strips of dough together and wrapped them around them. We place the finished tubes on a baking sheet; it can be greased with butter for reliability. It is better to lay out the tubes so that the place where you form the dough is directed towards the baking sheet.

Separate the yolk from the white. Place the yolk in a bowl, add a little water, mix. We thoroughly grease our tubes with yolk and place them in a preheated oven at 180 degrees until golden brown.

Prepare protein custard. To do this, separate the yolks from the whites of 2 eggs. Add a pinch of salt to the whites and beat at high speed until stable peaks appear.

Pour half a glass of water into a saucepan, add a glass of sugar and 2 teaspoons of lemon juice. Place on the fire, bring to a boil and cook the syrup until it forms a soft ball.

The test for a soft ball is carried out as follows: take a small container with cold water, into which we drop a little syrup. The syrup will form a drop at the bottom of the container. This drop should be easily crushed with your fingers. This means that the syrup is ready and can be removed from the stove.

Without ceasing to beat the whites, pour our syrup into them. Beat the egg white custard until peaks form and hold their shape. The cream is ready.

Inna Nosulya

Baking made from puff pastry is loved for its airiness and tenderness. The name comes from the presence of numerous layers. A huge number of desserts are prepared from it, but the straws are the most popular. They are prepared in different shapes and with different fillings. Let's look at a few recipes that are especially popular.

How to prepare puff pastries with protein cream?

Many confectionery shops offer their customers this particular dessert option, as it turns out to be very tender and airy. Anyone can cook it at home if they wish.

Ingredients:

• 525 g puff pastry without yeast;
• 3 squirrels;
• yolk;
• 90 ml water;
• 2 g vanillin;
• 2 g citric acid;
• 200 g sugar;
• 25 butter;
• powdered sugar;
• a pinch of salt.

Cooking method:

1. If you bought puff pastries in a store, then you need to leave them to defrost.
2. After this, roll out and cut into strips approximately 2 cm wide.
3. If there are no special forms for tubes, take thick parchment paper and roll into cones. They need to be lubricated with oil and the prepared strips should be screwed onto them overlapping.
4. Place them on a pre-oiled baking sheet.
5. Brush each piece with beaten yolk.
6. Cook in the oven, which must be preheated to 200 degrees.
7. The result is a golden brown crust. This will take approximately 15 minutes.
8. After the time has passed, take everything out and remove the molds.
9. While everything is cooling, you can prepare the filling for the puff pastry tubes, namely protein cream. For it you need to pour water into a deep saucepan, add vanilla and sugar.
10. Bring to a boil and cook until the consistency becomes thick.
11. Add citric acid to the finished caramel and remove it from the stove.
12. Separately, beat the whites with salt until a thick, dense foam forms.
13. With the mixer running, carefully pour in the hot caramel.
14. Whisk until the consistency becomes thick and slightly warm.
15. Place the cream in a pastry bag and fill the tubes.
16. Serve sprinkled with powdered sugar.

How to make tubes with condensed milk cream from puff pastry?

This dessert reminds many of the taste from childhood. Thanks to this recipe, you can prepare a delicious and beloved dessert by many. The number of ingredients is calculated for 18 pieces. Cooking time – 1 hour.

As for the recipe for puff pastry for tubes, everyone can use their own familiar version. It is most convenient to purchase a ready-made product in a store.

Ingredients:

• 0.5 kg of dough;
• yolk;
• 0.5 teaspoons vegetable oil.
• 150 g boiled condensed milk;
• 150 g butter.

Cooking method:

1. Thaw the layer, roll it out a little and cut into strips approximately 1 cm wide.
2. Grease the bases for making the tubes with oil and wrap them in the prepared strips.
3. Beat the yolk well and brush it on top with a brush to get a beautiful golden brown color.
4. Line a baking sheet with parchment and sprinkle it with water.
5. Lay out the pieces and place them in the oven, which needs to be preheated to 200 degrees.
6. Cook for approximately 15-20 minutes. Remove the puff pastry tubes, remove the cones and cool.
7. To prepare the cream, combine melted butter and condensed milk.
8. Using a mixer, beat the mixture until smooth, and then fill the condensed milk into the cones. Leave them in the refrigerator for half an hour and you are ready to serve.

Recipe for puff pastry rolls

Another version of a popular dessert that is suitable for any holiday. If you want to please your loved ones with something delicious, be sure to use this recipe. The amount of ingredients is designed for 5 servings.

Ingredients:

• 400 g puff pastry;
• 2 yolks;
• 275 ml milk;
• 100 g sugar;
• 30 g flour;
• 125 g butter;
• 1/4 teaspoon vanillin.

Cooking method:

1. We will not describe the dough recipe, since every housewife probably has her own familiar version. Many people prefer to use a store-bought product.
2. Roll out the layer into a rectangle, the thickness of which should not be more than 4 mm.
3. Then cut it into strips about 2 cm wide.
4. Lubricate special cones with oil and wrap them with prepared strips. Cook in the oven at 180 degrees until golden brown.
5. For now, let's make custard, for which we combine sugar, yolks, vanillin and flour. Mix everything well and add milk. Using a mixer, beat everything until smooth.
6. Place the mixture over low heat and cook, stirring constantly until the consistency becomes thick.
7. Then turn off the heat and cool to room temperature.
8. After this, add the butter and beat until the mass becomes airy.
9. Using a pastry syringe or bag, fill the cones. Dust with powder and serve.

How to make puff pastry tubes with savory filling?

The dough can be used for more than just desserts. With its help you can prepare an original snack called “Carrots”. The amount of ingredients is designed for 5 servings.

Ingredients:

• 2 tbsp. spoons of mayonnaise;
• parsley;
• 175 g hard cheese;
• a pinch of black pepper;
• 300 puff pastry;
• 3 tbsp. spoons tomato paste;
• 2 cloves of garlic.

Cooking method:

1. Roll out the defrosted layer a little and cut it into strips about 1.5 cm wide and about 35 cm long.
2. Place strips in a spiral onto the prepared cones, greased with oil. Grease the top with paste and place the pieces in a baking dish.
3. Turn on the oven for 20 minutes. and cook at 190 degrees.
4. The filling in this recipe is made from cheese, which needs to be chopped on a fine grater.
5. Mayonnaise and garlic passed through a press are added to it.
6. Remove the cooled cones from the cones and place the filling in them. Place parsley sprigs on top. That's all, the carrots are ready.

Recipe for making chocolate cream rolls

A huge number of people love chocolate, so this recipe is especially popular. If you want to please your family, be sure to use this recipe. The amount of ingredients is designed for 15 servings.

Ingredients:

• 0.5 kg puff pastry;
• 75 g milk chocolate;
• 75 g dark chocolate;
• 325 g cream cheese;
• 270 ml heavy cream;
• 35 butter;
• 1 tbsp. spoon "Amaretto";
• 2 tbsp. spoons of powdered sugar;
• 2 teaspoons vanilla sugar;
• 5 teaspoons cocoa;
• 8 g gelatin.

Cooking method:

1. Pour gelatin over 3 tbsp. spoons of boiled water and leave for 20 minutes. to swell.
2. Combine cheese, vanilla sugar and liqueur. Beat everything well until a fluffy mass is formed.
3. In a separate container, combine 2 types of chopped chocolate, pour 100 ml of cream and butter.
4. Mix, place in a steam bath and stir until the chocolate is completely dissolved.
5. It's time to return to gelatin. Place it in a water bath and dissolve it, then add it to the chocolate. Mix everything and cool.
6. Mix the cheese with the chocolate mixture and beat thoroughly until smooth.
7. Sprinkle powder and cocoa on top and beat.
8. Take the remaining chilled cream and whip it into a strong foam.
9. It's time to combine them with the chocolate mass to make a cream.
10. Cover the container with cling film and leave in the refrigerator for 3.5 hours.
11. Roll out the thawed puff pastry a little and cut into strips about 3 cm wide and about 20 cm long.
12. Grease the containers for the cones with oil and roll the prepared strips of dough so that the edges overlap each other.
13. Place them on a baking sheet lined with parchment. Cook in the oven at 210 degrees for 12 minutes.
14. Remove the cones from the cones, cool them and fill them with cream.

The taste of crispy and crumbly tubes with various fillings is familiar to everyone since childhood. This delicacy is still not inferior in popularity to biscuits, cakes and homemade cookies. If you decide to make this treat at home, protein straw cream is the perfect choice.

To make the perfect protein cream, all you need is a few drops of lemon juice, egg whites, granulated sugar and a powerful mixer. At first glance, everything is quite simple, isn’t it? In fact, there are certain subtleties and nuances that need to be taken into account:

• First, it’s worth saying a few words about the quality of the products you choose. The cream requires fresh and chilled eggs, since only they can rise to fluffy, stable peaks.
• Any utensils used must be perfectly clean, dry and grease-free.
• It is very important to beat the egg white mixture for at least 5 minutes, even if it seems to you that the foam is quite stable.
• When making custard, the main thing is to keep an eye on the sugar syrup. Do not boil the liquid too much. Remove the pan from the heat as soon as the sugar turns a light caramel color.
• If you want to give the protein cream a special color using food additives and dyes, know that you can only use those that do not contain alcohol.

And I would also like to note that the entire range of taste of the protein cream is fully revealed only at room temperature, so there is no point in preparing the filling for the delicacy for future use. It’s better to bake enough straws to satisfy your gastronomic needs at once.

Honey-vanilla cream

Protein custard for tubes according to this recipe turns out to be unusually tender and tasty. Light notes of vanilla are harmoniously combined with a creamy taste and honey aroma. Such a treat will not leave anyone indifferent.

Compound:

• ¼ tsp. lemon juice;
• 3 egg whites;
• ¾ tbsp. Sahara;
• ½ tbsp. honey;
• ¼ tbsp. water;
• 1 tsp. vanilla extract;
• a pinch of salt.

Preparation:

1. Mix egg whites and lemon juice. Beat the mixture with a mixer on medium speed until soft peaks form.
   
2. In a separate saucepan, combine water and sugar. It is better to use brown granulated sugar, as this will deepen the color of the cream.
   
3. Add some honey to the pan.
   
4. Bring the liquid to a boil over medium heat, stirring constantly.

   

5. Now turn on the mixer again, but select the minimum speed. Carefully pour the sugar mixture into the egg whites along the rim of the bowl.
   
6. Once all the liquid is in the bowl, turn the mixer to high speed and beat the egg whites for 6-7 minutes.
   
7. Now you need to add a pinch of salt and a teaspoon of liquid vanilla extract.
   
8. Continue beating the egg whites for approximately 2-3 minutes.
9. As a result, you should get a stable protein mass.
10. You can safely start filling the tubes. Bon appetit!

Protein-sour cream filling

The protein cream prepared according to this recipe is suitable not only for puff pastry tubes, but will also be an excellent filling for fluffy eclairs and even shortbread cookies. The pronounced creamy taste can be supplemented with notes of coconut or banana if desired.

Compound:

• 4 egg whites;
• 1 tbsp. Sahara;
• 1 packet of vanilla sugar;
• 1 tbsp. fat sour cream.

Preparation:

1. In a separate bowl, mix a glass of fatty, preferably homemade, sour cream and 50 grams of granulated sugar.
2. Add a packet of vanilla sugar and beat the mixture thoroughly with a mixer at high speed for 15 minutes.
3. Now in another bowl, beat the chilled egg whites for 5 minutes.
4. Continuously whisking, add sugar to the egg mixture.
5. After 7-8 minutes of running the mixer at high speeds, the whites should turn into a stable foam.
6. Turn off the mixer and little by little add the sour cream base to the whites.
7. Gently but confidently knead the cream with a silicone spatula.
8. Protein-sour cream cream is ready. Immediately fill the tubes with it. Bon appetit!

Protein cream with gelatin

The cream for puff pastry tubes prepared according to this recipe is more reminiscent of the filling of your favorite Bird's Milk candies. It is much more stable than its predecessors. It can be stored in the refrigerator for a long time. Decorate the tubes with gelatin cream with chocolate chips - it will turn out much tastier.

Compound:

• 2 tbsp. l. edible gelatin;
• 1 tsp. citric acid;
• 5 egg whites;
• 9 tbsp. l. water;
• 1 and ½ tbsp. granulated sugar.

Preparation:

1. Pour gelatin into a glass and fill it with 9 tablespoons of hot water. Stir well and leave to swell for 60 minutes.
2. After an hour, boil the gelatin mixture in a steam bath, without bringing it to a boil.
3. In a separate bowl with high sides, beat the egg whites with sugar for 10 minutes.
4. Without ceasing to beat, pour gelatin into the egg-white mixture in a thin stream.
5. Mix the cream with a mixer at medium speed for another 2-3 minutes and turn off.
6. The gelatin-based protein cream is ready, and you can safely fill the baked tubes with it.

The fastest and most budget-friendly treat you can prepare for your children is puff pastry with protein cream. From 0.5 kg of puff pastry you get about 12-15 delicious tubes that simply melt in your mouth! By filling them with protein cream, you save your budget, because such a filling costs practically nothing. The dessert is prepared in 20-25 minutes, so you can easily serve it to your children after lunch or as an afternoon snack.

This aromatic pastry will surely appeal to everyone around you, as it reminds them of childhood.

Ingredients

• 0.5 kg puff pastry without yeast
• 2 chicken eggs
• 2 tbsp. l. powdered sugar
• a pinch of salt
• 2 tbsp. l. odorless vegetable oil

Preparation

1. If you have time and a lot of patience, then you can create puff pastry by hand, but often we don’t have either of those in stock, so buy 0.5 kg of puff pastry in the store - it’s inexpensive. Defrost the dough and roll it out into a layer: oval or rectangular - there is no difference.

2. Place the dough on a baking board dusted with flour.

3. Cut it into ribbons about 2 cm wide.

4. Grease the outside of the baking tubes with vegetable oil and roll strips of dough onto them, starting from the narrowest base.

5. Grease parchment paper with the remaining vegetable oil and place the resulting baking pieces on it.

6. Separate the whites from the yolks by breaking the eggs into two containers. Using a pastry brush, brush the pieces with chicken yolks on top and bake in the oven for 10-12 minutes at 200C.

7. As soon as the surface of the tubes turns brown, they can be removed.

8. Let the tubes cool and only then remove the molds from them.

9. While the tubes are cooling, beat the chilled chicken whites with a pinch of salt until the mass doubles or even triples.

10. As soon as this happens, add powdered sugar and beat the mixture until creamy.

11. Fill the chilled tubes with cream using a culinary syringe or bag and serve!

Don't forget to make tea or coffee - enjoy!

Note to the hostess

1. The bowl intended for whipping the cream should be cooled to approximately the same temperature as the whites, and also wiped dry.

2. A sign that the protein foam is ready is its immobility when the container in which it is located is turned over. The optimal consistency is achieved when pointed mounds appear on the surface. Culinary experts call them firm peaks.

3. It is better not to defrost the puff pastry until it is completely soft, otherwise it will be difficult to roll out. If it is still cold to the touch, but already quite elastic, it’s time to take up the rolling pin.

4. The housewife can tint the cream by adding 3-4 drops of beet juice to it at the last stage of whipping. The brighter the vegetable itself, the richer the pink tint will be.

5. To prevent a crust from forming on the protruding part of the cake filling, sprinkle the open part of the tubes with biscuit or shortbread crumbs. One of the topping options is grated bread crumbs mixed with granulated cocoa.

6. The recipe calls for raw eggs. It is not worth buying them at the market or from peasants. The product, which goes to reputable supermarkets that care about their reputation, undergoes biological control and is displayed on shelves equipped with thermometers. Each egg must be thoroughly washed before breaking!

Cream tubes cannot be called a dietary product. However, sometimes you can treat yourself and your family to such a tasty dessert, especially if it is prepared with your own hands. The taste of the sweetness will directly depend on the composition and method of preparation of the filling.

How to make cream tubes?

Making recipes for cream tubes at home is not difficult, and anyone can do it.

1. You can fill waffle rolls made from classic dough for baking in a waffle iron with cream.
2. Using puff pastry as a base, you will be able to bake airy and fragile pieces that go perfectly with protein, butter and any other creams.
3. Hot waffles are rolled into tubes after baking, and puff pastries are made by winding strips of raw dough onto special metal molds.
4. The cream made according to the chosen recipe is filled only with cooled pieces, using a pastry bag, a syringe or just a teaspoon.

How to make straw cream?

The filling for the straws can be prepared on a protein, butter, butter, custard or any other basis. The finished cream should have a thick, non-running texture, which can be achieved by implementing proven technologies and using high-quality ingredients. Sour cream gains thickness due to the addition of gelatin.

Ingredients:

• sour cream with a fat content of more than 25% – 500 g;
• powdered sugar – 200 g;
• vanillin – 2 pinches;
• gelatin – 5 g.

Preparation

1. Cool the sour cream thoroughly and beat the product using a mixer, adding a little powdered sugar and vanillin in the process.
2. Soak gelatin in water according to the instructions, then heat it in a water bath or in a microwave oven and stir until the granules dissolve.
3. Stir gelatin water into the sour cream base.
4. Whisk the delicious strawberry cream again and cool before using for filling.

Italian rolls with cream

Sicilian cream rolls are slightly different from traditional waffle or puff pastries and are made from a savory shortcrust pastry. As a filling for the preparations, ricotta whipped with powdered sugar is used, which is supplemented with chopped dried apricots, prunes, nuts or chocolate chips.

Ingredients:

• yolk – 1 pc.;
• flour – 1.5 cups;
• butter – 50 g;
• sugar – 1 tbsp. spoon;
• Marsala wine – ¼ glass;
• cinnamon, coffee and cocoa - 1 teaspoon each;
• ricotta – 0.5 kg;
• powdered sugar – 250 g;
• dried apricots, chocolate, candied fruits.

Preparation

1. Mix flour, sugar, spices.
2. Grind the dry mixture with butter, add wine, yolk, knead, adding water if necessary.
3. Place the dough in the cold for 2 hours.
4. Roll out a ball, cut out round pieces, bake using tube molds.
5. Beat ricotta with powder, add dried apricots, chocolate slices, and candied fruits.
6. Fill tubes with cream.

Cream for wafer rolls with condensed milk

Cream from boiled condensed milk for waffle rolls is prepared in a matter of minutes from simple and affordable ingredients. The final taste of the filling will depend on the proportions of the ingredients: the more condensed milk you add, the sweeter the filling will be. If you increase the portion of oil, the cream will become thicker and more nutritious.

Ingredients:

• butter – 150 g;
• boiled condensed milk – 380 g;
• nuts (optional) - to taste.

Preparation

1. The butter is allowed to soften at room temperature for about an hour.
2. Grind the oil base with a mixer until light.
3. Without stopping the mixer, add condensed milk in small portions.
4. Beat the simple cream for wafer rolls for 10 minutes.
5. If you want to add nuts, dry them in a dry frying pan, brown them a little, chop them and mix them into the whipped mass.

Custard tubes with protein cream

A lighter and more delicate version of the delicacy is tubes with egg white custard. A similar silky airy filling is filled into pieces baked from choux pastry for eclairs, it is formed into strips on a baking sheet, and browned in the oven. Next, the blanks are cut in half and filled with cream. You can use a pastry syringe and fill the hollow inside of the cake.

Ingredients:

• egg whites – 2 pcs.;
• sugar – 100 g;
• citric acid – 1 pinch;
• water – 50 ml.

Preparation

1. Initially, prepare sugar syrup by mixing water and sugar in a thick-bottomed saucepan and placing the container over medium heat.
2. Continuously stirring the sweet mass, boil it to a temperature of 118 degrees or until it tastes like a ball of medium density.
3. Egg whites are mixed with citric acid and whipped at high speed until dense and stable peaks form.
4. Pour hot syrup into the protein mass in a thin stream, continuing to beat it.
5. Beat the fluffy cream for the tubes until it cools.

Curd cream for tubes

You can prepare curd cream for tubes from puff pastry based on the recommendations of the following recipe. Butter will soften the taste of the curd base and make it softer, and condensed milk will fill the filling with unforgettable caramel notes. Additional aroma will be given to the mass by vanilla sugar, which must be mixed with the cottage cheese while beating with a blender.

Ingredients:

• cottage cheese – 400 g;
• butter – 140 g;
• powdered sugar – 100 g;
• boiled condensed milk – 50 g;
• vanilla sugar – 1 sachet;
• cognac – 1 tbsp. spoon.

Preparation

1. The cottage cheese is blended with a blender until it has a smooth texture with vanilla sugar.
2. Separately, grind soft butter with powdered sugar.
3. Add condensed milk, cognac and curd mass.
4. Beat the thick cream for the tubes with a mixer and fill it into puff tubes or waffle blanks.

Custard for waffle rolls

Tubes with custard are less caloric than those with other fillings, more tender, but at the same time they quickly absorb the moisture of the filling and become soft, not crispy. You can avoid this nuance by filling fragile wafer blanks with cream only before use.

Ingredients:

• milk – 2 glasses;
• yolks – 4 pcs.;
• sugar – 1.5-2 cups;
• flour – 2 tbsp. heaped spoons;
• vanilla sugar – 1 sachet.

Preparation

1. Grind the yolks with sugar and flour until smooth.
2. Pour in the milk little by little, stirring the mixture each time with a whisk to dissolve all lumps.
3. Place the container on the stove over medium heat and heat the contents with constant stirring until it boils and thickens.
4. Mix vanilla sugar into the cream and fill the pieces with it.
5. Crispy tubes with cream are immediately served to the table.

Chocolate cream for wafer rolls

Straws with a sweet tooth and chocolate fans will be a real treat for those with a sweet tooth. You can prepare the filling with the addition of cocoa or, ideally, high-quality natural dark chocolate. In this case, chopped nuts added to the filling before use would be very appropriate.

Ingredients:

• chocolate – 100 g;
• yolks – 3 pcs.;
• sugar – 100 g;
• butter – 70 g;
• vanilla sugar – 1 sachet.

Preparation

1. Grind the yolks with granulated sugar and vanilla sugar in a saucepan.
2. Place the container in a water bath and heat while stirring until thickened.
3. Separately melt the chocolate and butter in a water bath, then mix into the yolk substance.
4. Beat the chocolate cream for the tubes, let it thicken a little at room conditions and use it to fill the dough.

Cream for waffle rolls

It is as simple and quick to prepare as possible for waffle rolls. In this case, it is important to choose cream with a fat content of more than 25% and cool it thoroughly before use. Ideally, you should also put the mixer whisks in the freezer for a short time, which will ensure faster whipping of the creamy mass and acquisition of the desired thickness.

Ingredients:

• cream – 500 g;
• vanilla - to taste;
• powdered sugar – 2-4 tbsp. spoons.

Preparation

1. Beat the chilled cream in a dry bowl until thickened.
2. Add powdered sugar and vanilla in portions, continuing to confidently beat the buttercream until stiff peaks form.
3. Transfer the mixture into a pastry syringe or bag and fill the tubes with it.

Butter cream for tubes

Nourishing, nutritious, but at the same time tender and soft for waffle rolls. The filling is often prepared with condensed milk, regular or boiled. For an adult audience, the filling can be supplemented with liqueur or cognac, which will give the dessert sophistication and extraordinary taste.

Ingredients:

• butter – 250 g;
• powdered sugar – 1 cup;
• vanilla - to taste;
• condensed milk – 100 g.

Preparation

1. Beat the butter, softened at room temperature, with the addition of powdered sugar.
2. Stir in condensed milk in portions, add vanilla and beat the cream until fluffy.

Tubes with protein cream

Elementary preparation without any extra hassle. In this case, the proteins are not thermally processed, but only whipped with powdered sugar, which requires a high initial quality of the product. The light, delicate and airy filling ideally complements melt-in-your-mouth puff pastry.

Ingredients:

• egg whites – 2 pcs.;
• citric acid – a pinch;
• vanilla - to taste;
• powdered sugar – 2 tbsp. spoons or to taste.

Preparation

1. Beat the egg whites with the addition of citric acid until stiff and stable peaks form.
2. Add vanilla and powdered sugar in portions, continuing to beat.
3. Once again, use a mixer to process the cream for the puff pastry tubes and fill the pieces with it.

Cream cheese for waffle rolls

A real treat for gourmets will be tubes of cream cheese or cream cheese based on high-quality curd cheese. Next, we will present a version of the latter based on chilled cream, which, if necessary or desired, can be replaced with butter at room temperature.