Protein cream for puff pastry tubes
- Proteins: 6 g
- Fats: 14.9 g
- Carbohydrates: 42.4 g
- Total time:
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Complexity:
It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
- Number of servings: 1
Crisp puff pastry rolls with fluffy meringue filling are a classic that never gets old. I've put together the easiest recipe for making the airy filling, one that even a novice cook can master. The meringue filling is incredibly light, delicious, and flavorful. Your guests will be thrilled with this delicacy.
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Egg white2 pcs
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Sugar138 G
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Water50 ml
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Salt0.3 tsp
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Citric acid0.25 tsp
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Vanilla essence2 drops
Prepare the ingredients.
Pour the sugar into a saucepan, add water and stir lightly to dissolve the crystals slightly.
Place the saucepan on the stove, bring to a boil, then reduce the heat to low and cook the syrup until ready.
Pour the whites into a deep bowl and add salt.
Beat with a mixer until fluffy.
Check the sugar syrup for readiness. It should reach a temperature of 117-120 degrees Celsius. If you don't have a thermometer, take a plate of cold water and add a drop of syrup. If you can roll this drop into a ball, the syrup is ready.
Remove the prepared syrup from the heat. Pour it into the egg white mixture in a thin stream, whisking continuously with a mixer.
When the whites become thick and fluffy, add citric acid and vanilla essence to them.
Whip the egg whites until they form slightly stiffer than soft peaks. Allow them to cool to room temperature.
Light and airy protein cream is ready.
We can start filling the tubes.
- 15 min
- 268.8 kcal
- 572
- 10 min
- 624.9 kcal
- 699
- 15 min
- 241 kcal
- 1906
- 2 hours
- 180 kcal
- 1613
- 20 min
- 248.3 kcal
- 443
- 20 min
- 222.3 kcal
- 360
- 20 min
- 150.5 kcal
- 1239
- 25 min
- 167 kcal
- 599