Bakery products

Puff pastry

Puff pastry ingredients

To prepare the test, we need:

  1. Premium wheat flour 350 grams
  2. Butter (margarine can be used) 200 grams
  3. 0.5 teaspoon table salt
  4. Filtered pure water (cold) 150 ml.

To prepare the cream we need:

  1. Citric acid 0.5 teaspoon
  2. Filtered pure water (boiling water) 75 ml.
  3. Sugar 225 grams
  4. Egg white 2 pieces
  • Main Ingredients Eggs, Butter, Flour, Sugar
  • Serving 8-10
  • World Cuisine


Measuring cup, Cutlery, Small sieve, Deep bowl, Rolling pin, Metal billets (or cardboard), Parchment paper for baking, Stationery stapler, Baking sheet, Oven, Kitchen stove, Enameled bowl (or small pan), Blender or mixer, Culinary syringe , Refrigerator, Serving platter

Cooking puff tubes:

Step 1: Cook the puff pastry.

So, to begin with, pour the required amount of table salt into a deep bowl, fill it with clean water and dissolve, then gradually add the flour previously sifted through a fine sieve. Knead the dough slowly. As a rule, the flour comes in different, so a little less / more may be needed to prepare the dough. In doing so, make sure that the dough as a result it turned out not too tight. Now leave the finished dough about for half an hourso that it is infused. At the same time, it should not be placed in a cold place, just cover it with a clean kitchen towel and leave it on the table. This is necessary so that the "gluten" of the dough has time to swell, the moment is very important, because the dough, which is not kept long enough during rolling, can break. In addition, all products from such a dough will not rise well, and the layers in them will not be visible. During this half hour, the dough will need to be mixed once. It is advisable to do this after first 10 minutesand then leave it for 20 minutes to rest.

Step 2: Prepare the butter and roll out the dough.

At this time, take the butter (preferably at room temperature), place it in a separate container, then add 3-4 tablespoons, pre-sifted flour, mix well and form a brick from the resulting mass. This must be done so that the flour absorbs all excess moisture, and the oil becomes a little drier, subsequently it will be much more evenly distributed between the layers of dough. When the dough has stood the necessary time, lay it on the working surface of the table, sprinkled with flour in advance so that the dough does not stick to it. Roll it into a small rectangle. In this case, try to roll the edges of the dough a little thinner than its middle. Put an oil brick in the center of the resulting rectangle. Now wrap the dough in the form of an envelope. It is imperative that the dough and butter have approximately the same consistency. Because if you prepare a dough that is softer than butter, then at the first rolling out, the dough will crawl along the edges of the formation, and the oil will remain in the middle. Or vice versa, if the dough comes out “cooler” than the butter, the latter will creep along the edges of the formation and come out. Roll out the prepared dough with butter with a thick rolling pin, in smooth movements. Take your time, because with rapid rolling, the dough layers will break, and the products will not rise when baked, as expected. Roll the dough thick in 1 cm, remember that the edges should be thinner than the middle of the test. Then fold it again with an envelope and leave 20 minutes. Then roll out again, wrap the envelope and leave for another half hour.

Step 3: Prepare the tube blanks.

Now it is necessary to prepare metal billets, on which in the future we have to wind the tubes. Wash and dry them thoroughly before use. If you do not have such blanks, then you can use the means at hand and prepare such blanks yourself. To do this, you need to take a sheet of ordinary cardboard (you can have a child), then cut it across into 2 approximately identical parts, then cut a piece of baking paper of exactly the same size. Lay a sheet of parchment on cardboard and wrap the two sheets together in the form of a tube or cone. In this case, the colored side of the cardboard should remain from the inside. Fasten the lower base of the tube with a stapler, and wrap the upper corner inward.

Step 4: Divide the dough into equal parts and wrap it on blanks.

Ready and brewed dough divide into 2 identical parts, then roll each of the parts on the table into a rectangle, the thickness of which should be 0.5 mm. Then divide each such rectangle into 8 approximately identical parts, while each of the parts should be approximately 20 cm in length and 1.5-2 cm the width. The result is a strip of dough. Carefully wrap the finished strips of dough on the prepared blanks for tubes, do this a little overlap so that there are no empty spaces between the dough. From the given number of ingredients should be approximately 16 tubes.

Step 5: Bake the puff pastries.

Lubricate the baking tray with water, then put the prepared tubules on it. Preheat the oven up to 240-250 degrees, then place the baking tray with the products inside the oven and bake them about 10 minutes. The tubules should lightly brown. Remove the finished tubules from the oven, cool, and then carefully remove them from the workpieces.

Step 6: Prepare the cream for the tubes.

While our tubes are cooling, we will prepare the cream. To do this, pour granulated sugar into a separate enameled bowl, then pour boiling water over it and stir until the sugar is completely dissolved. Next, add citric acid to it, put the bowl on low heat and heat the mixture to a boil. As soon as you see bubbles at the bottom of the bowl, remove it from the heat (it is very important not to boil the mass!) In a separate bowl, break the eggs, while separating the yolks from the proteins, beat the proteins into a strong foam using a blender or mixer. Then pour thin stream cooked syrup, but do not stop whipping. Whisk together approximately 15 minutes.

Step 7: We start the tubes with the prepared cream.

Ready-made shiny cream that perfectly retains its shape must be laid in already cooled tubes. To do this, it is best to use a culinary syringe, type cream in it and fill the tube. Crumble one tube into small crumbs, and sprinkle the finished tubes with this crumb.

Step 8: Serve the puff tubes.

Place the finished tubes beautifully on a serving plate and serve to the table as a delicious dessert. Before use, it is best to place the tubes in the refrigerator, approximately for 1-2 hoursso that they can soak. Additionally, you can decorate the dish by sprinkling it with powdered sugar. In order for it to lie beautifully and evenly on the tubes, it must be sifted through a fine strainer. Good appetite!

Recipe Tips:

- - In order to speed up the process of making goodies and really make it easier, you can use ready-made puff pastry, which is sold frozen in almost any grocery store. Previously, such a dough must be thawed, according to the instructions indicated by the manufacturers on the product packaging.

- - To enrich the taste in the cream for the tubes, you can add chopped dried fruits or walnuts with a knife.

- - In order for the tubes to turn rosy and very appetizing in appearance, before baking they can be greased with a beaten egg using a special culinary brush.

- - Keep the tubes on the lower shelves of the refrigerator. They can be stored safely at low temperatures for several days.