Tubules with cream are the best recipes of a child's familiar goodies

Tubules with cream can not be called a dietary product. However, sometimes you can pamper yourself and your family with such a tasty dessert, especially if it is cooked with your own hands. The taste of sweetness will depend directly on the composition and method of filling.

How to make tubes with cream?

Performing recipes of tubes with cream at home is not difficult, and anyone can do it.

1. Cream can be filled with wafer tubes made from a classic baking test in a waffle iron.
2. Using a puff pastry as a base, it will be possible to bake airy and fragile blanks that perfectly match with protein, cream and any other creams.
3. Hot wafers are rolled into tubes after baking, and puffed articles are produced by winding strips of raw dough onto special metal molds.
4. The cream made according to the chosen recipe is filled only with cooled billets, using a confectionery bag, a syringe or just a teaspoon.

How to make a cream for tubes?

Filling for tubes can be prepared on protein, cream, oil, custard or any other basis. The finished cream should have a thick, non-flowing texture, which can be achieved by implementing proven technology and using quality ingredients. Sour cream becomes thick with the addition of gelatin.

Ingredients:

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

Preparation

1. Substantially cool the sour cream and beat the product with a mixer, adding in the process a little sugar powder and vanillin.
2. Soak gelatin in water according to the instructions, after which they are heated in a water bath or in a microwave oven and stirred until the granules begin to bloom.
3. Stir gelatin water into the sour cream.
4. Once again, whip the delicious cream for the tubes and refrigerate before use for filling.

Italian strawberries with cream

Sicilian tubules with cream are slightly different from traditional waffle or puff pastry and are prepared from a piquant short-baked dough. As filling for the blanks use a whipped with sugar powder ricotta, which is complemented with sliced ​​dried apricots, prunes, nuts or chocolate chips.

Ingredients:

• yolk - 1 piece;
• flour - 1,5 glasses;
• oil - 50 g;
• sugar - 1 tbsp. a spoon;
• wine "Marsala" - ¼ cup;
• cinnamon, coffee and cocoa - 1 tsp each;
• Ricotta - 0,5 kg;
• powdered sugar - 250 g;
• dried apricots, chocolate, candied fruit.

Preparation

1. Mix the flour, sugar, spicy additives.
2. Rinse dry mixture with oil, add wine, yolk, mix, if necessary adding water.
3. Place the dough for 2 hours in the cold.
4. Roll out a lump, cut out round billets, bake with the help of tube shapes.
5. Whisk ricotta with powder, add dried apricots, chocolate slices, candied fruits.
6. Fill the tubes with cream.

Cream for wafer tubules with condensed milk

Cream of boiled condensed milk for wafer tubules is prepared in minutes from simple and accessible components. The final taste of filling will depend on the proportions of the ingredients: the more the condensed milk is added, the filling will be sweeter. 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 oil is allowed to soften at room temperature for about an hour.
2. Rinse the oil base with a mixer until lightening.
3. Without stopping the work of the mixer, condensed milk is added in small portions.
4. Whip a simple cream for wafer tubules 10 minutes.
5. If there is a desire to add nuts, dry them in a dry frying pan, slightly brown, grind and mix into the whipped mass.

Brewed tubules with protein cream

A lighter and more gentle version of goodies is a tube with a custard made from proteins. Such a silky air filling is filled with billets baked from a custard batter for eclairs, it is shaped on a baking sheet in strips, browned in the oven. Next, the billets are cut in half, 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 the sugar syrup by mixing in the saucepan with a thick bottom with water and sugar and putting the container on medium heat.
2. Continuously stirring the sweet mass, boil it to a temperature of 118 degrees or until a sample of a medium-density ball.
3. Egg proteins are mixed with citric acid and whisked at high speeds until dense and stable peaks.
4. Pour a thin trickle into the protein mass, continuing to beat it, hot syrup.
5. Beat the air cream for the tubes until it cools.

Curd cream for tubes

Prepare the curd cream for tubes from puff pastry can be based on the recommendations of the following recipe. Soften the taste of the curd base and make it more tender butter, and the condensed milk will fill the filling with unforgettable caramel notes. An additional flavor will give mass vanilla sugar, which must be mixed with cottage cheese during whipping with a blender.

Ingredients:

• cottage cheese - 400 g;
• butter - 140 g;
• powdered sugar - 100 g;
• boiled condensed milk - 50 g;
• Vanilla sugar - 1 packet;
• cognac - 1 tbsp. a spoon.

Preparation

1. Cottage cheese is broken with a blender until a homogeneous texture with vanilla sugar.
2. Separately rub with soft powder soft butter.
3. Add condensed milk, cognac and cottage cheese mass.
4. Beat the mixer with a thick cream for the tubes and fill them with puffed tubes or billets from wafers.

Custard for wafer tubules

Tubes with custard are less calorie than with other filling, more tender, but at the same time they are quickly absorbed by the moisture of the filling and become soft, not crunchy. Avoid this nuance can be, filling the fragile wafers with cream only before use.

Ingredients:

• milk - 2 cups;
• yolks - 4 pieces;
• sugar - 1,5-2 cups;
• flour - 2 tbsp. spoons with a slide;
• Vanilla sugar - 1 sachet.

Preparation

1. Rinse the yolks with sugar and flour until homogeneity.
2. Pour a little milk, stirring every time the mass of whisk to dissolve all the lumps.
3. Place the container on the stove on medium heat and heat the contents with constant stirring until boiling and thickening.
4. Stir in the cream vanilla sugar, fill it with billets.
5. Immediately they serve crispy straws with cream to the table.

Chocolate cream for wafer tubules

A real pleasure for sweet tooth and chocolate fans will be strawberries with chocolate cream . Prepare the filling can be with the addition of cocoa or ideally a quality natural black chocolate. In this case very to the place will be the crushed nuts added to the filling before use.

Ingredients:

• chocolate - 100 g;
• yolks - 3 pieces;
• sugar - 100 g;
• butter - 70 g;
• Vanilla sugar - 1 sachet.

Preparation

1. Stir in yolks with sugar and vanilla sugar.
2. Dispose of the container in a water bath and warm with stirring until thick.
3. Separately, melted chocolate and butter on a water bath, and then they interfere with the yolk substance.
4. Whisk the chocolate cream for the tubes, give a little thicken at room conditions and use to fill the blanks.

Cream cream for wafer tubules

The cream for wafer tubules is cooked as quickly and easily as possible. In this case, it is important to choose creams with a fat content of more than 25% and thoroughly cool them before use. Ideally, put briefly into the freezer and mixer whisks, which will ensure a faster beating of the creamy mass and the acquisition of the necessary density.

Ingredients:

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

Preparation

1. Chilled cream is whipped in a dry bowl until thick.
2. Add the powdered sugar portion and vanilla, continuing to confidently whisk the cream cream to firm peaks.
3. Transfer mass into a confectionery syringe or bag and fill it with tubes.

Butter cream for tubes

A nutritious, nutritious, but at the same time gentle and soft, is an oil cream for wafer tubules. The filling is often prepared with condensed milk, plain or boiled. For an adult audience, the filling can be supplemented with liqueur or cognac, which will give the dessert refined and unusual taste.

Ingredients:

• butter - 250 g;
• powdered sugar - 1 glass;
• Vanilla - to taste;
• condensed milk - 100 g.

Preparation

1. The butter, softened at room temperature, is whipped with the addition of powdered sugar.
2. Stir in condensed milk, add vanilla and whisk the cream to a lush texture.

Tubules with protein cream

Elementary without unnecessary trouble prepare tubes with cream protein . In this case, proteins are not thermally processed, but only beaten with sugar powder, which requires a high initial quality of the product. Light, delicate and airy filling perfectly complements the workpiece from the puff pastry melting in the mouth.

Ingredients:

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

Preparation

1. Beat egg whites with the addition of citric acid to dense and stable peaks.
2. Add, whisking, vanilla and sugar powder in portions.
3. Once again, mix a cream for the tubes of puff pastry and fill them with blanks.

Cream-chees for wafer tubules

A real pleasure for gourmets will be a tube with a cream of mascarpone or cream-chiz on the basis of quality curd cheese. Next, the latter will be presented on the basis of chilled cream, which if necessary or optionally can be replaced with butter at room temperature.

Ingredients:

• creamy curd cheese - 300 g;
• cream fat - 100 g;
• Vanilla - to taste;
• powdered sugar - 70 g.

Preparation

1. Whip the cream to a peak.
2. Add a little sugar powder and vanilla, beat well.
3. The portions are injected with cheese, each time carefully treating the mass with a mixer.
4. Fill the resulting wafer with wafer or puff blanks.
5. Before serving, you can sprinkle strawberries on the edges with nuts, chocolate drops or candied fruits.