Puff pastry sweets

Cakes with protein cream

There are numerous recipes for this dish, and the most difficult part of this version is the custard, which has a consistency reminiscent of delicate marshmallow.

So, for cooking you will need:

• 4 proteins;
• 2 sheets of puff pastry;
• 200 grams of sugar;
• 100 grams of fresh berries of your choice;
• 3 tablespoons of powdered sugar.

It takes about an hour to prepare this dessert. The dough is defrosted for twenty minutes at room temperature, rolled out, and cut into shapes. These can be simple squares or circles, or even more unusual ones (flowers, stars, animals). To do this, simply buy cookie cutters, which can be found at any supermarket.

Now it's time to preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Bake the cake for ten to fifteen minutes, until golden brown. Recipes vary, and the main focus here is the cream, which requires special attention.

Place the egg whites in a bowl and place them in a double boiler. The heat will facilitate the whipping process. Whip the whites until foamy, adding sugar as you go. Add it in small portions, avoiding lumps. Beat with a mixer for about fifteen minutes.

The baked pastries are cut in half lengthwise. One half is filled with meringue cream and fruit and topped with the other half. The puff pastry tops are dusted with powdered sugar.

"Quick" puff pastries

This dish takes about forty-five minutes to prepare. Puff pastry recipes usually take at least an hour (not including the dough itself), but this option doesn't require that kind of time investment.

Compound:

• Ready-made puff pastry - 500 grams;
• Fresh berries (strawberries/raspberries) - 200 grams;
• Powdered sugar - 200 grams;
• Egg whites - 4 pieces;
• Powdered sugar and mint optional.

The prepared puff pastry base is rolled out and cut into pieces. The future cakes are placed on a baking sheet and baked for twenty minutes at 180 degrees Celsius.

The sugar is diluted with a small amount of water (approximately 50 milliliters) and brought to a boil. The syrup should be thick enough to form a thin web between your fingers. The resulting syrup is cooled to 40 degrees Celsius.

Beat the egg whites thoroughly. Add a pinch of salt. Once the whites have the consistency of thick foam on good coffee, pour the syrup into the bowl in a thin stream. Beat the mixture for a few more minutes.

Puff pastry cakes will be decorated with berries. For this, strawberries or raspberries are washed and cut into halves.

The dough is removed from the oven, cooled, and cut into sandwiches. A layer of meringue cream is placed between the halves, and the top is decorated with berries, which can be "glued" to the cake with the remaining cream or syrup. The cakes are garnished with mint and powdered sugar.

Almond "log" on a puff pastry base

Puff pastry recipes can be quite unusual. For example, the almond "log" has a unique nutty flavor and a distinctive appearance. This homemade cake is unique in that it doesn't require much fuss. It only takes half an hour to prepare.

So, for the "log" you will need the following ingredients:

• Puff pastry without yeast - 750 grams;
• Almonds - 100 grams;
• Milk - 1 liter;
• Flour - 4 tablespoons;
• Egg yolk - 4 pieces;
• Sugar - 1 glass;
• Vanilla sugar - 1 pack;
• Butter - 150 grams;
• Condensed milk - 4 tablespoons;
• Lemon or orange zest - 1 piece.

Recipes like these are very popular in Italy. Italian cuisine is distinguished by its refined flavors and simple baking. Moreover, Italian pastry chefs have a particular passion for almonds, which are added to almost all desserts.

To make the almond log, first roll out the dough and cut it into two-centimeter-thick strips. Place the strips on a greased baking sheet and bake for twelve minutes at 180 degrees Celsius.

While our "wooden" cookies are browning, it's time to make the custard. The simplest option is to mix condensed milk with butter. If time permits, an alternative is to make the following custard: pour flour into a bowl, then whisk in milk in a thin stream until a thick sour cream-like consistency forms. Add the egg yolks and whisk until smooth. Add about half a cup of sugar.

Place the remaining milk on the stove. Pour the cream base into the heated liquid. Stir constantly to avoid lumps. Bring the mixture to a boil, but do not let it boil. Add the butter to the cooled cream and beat with a mixer.

Cream recipes can vary, but regardless of which option you choose, you will need to add grated zest, vanilla sugar, and a little condensed milk (optional) to the mixture.

The cake is removed from the oven. It is placed on plastic wrap and generously drizzled with cream. It is also generously sprinkled with ground almonds.

This design is laid out in several layers. There's no need to worry about the cream spilling out. It will soak into the base, making the cake even more moist.

Once the dessert is assembled, wrap it tightly in plastic wrap and shape it into a log. Let the resulting mixture sit. You can refrigerate it for a few hours, but the best option is two hours at room temperature and then refrigerate it overnight.

In the morning, you can invite guests to the table and enjoy a sweet, sweet breakfast. Delicious and quick!

Video recipe for making puff pastry cakes with cream