Puff pastry custard rolls

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Puff pastry custard rolls
Puff pastry custard rolls
Anonim

A popular Soviet-era dessert is easy to prepare at home - custard rolls made from puff yeast dough. Step-by-step recipe with a photo. Video recipe.

Ready-made custard rolls from puff yeast dough
Ready-made custard rolls from puff yeast dough

Puff-yeast dough is a universal dough from which a variety of products are baked. These are pastries, and cakes, and pies, and pies, and much more. But today, let's make the custard rolls. Many people remember their taste, but today the products have changed a little and new technologies have appeared that make it possible to cook them without difficulties at home on their own much faster. Therefore, the recipe is especially suitable for modern women and busy housewives who have a very active rhythm of life. Since ready-made commercial dough is used to make the tubes.

Baking from store dough will turn out to be airy and tender. I am sure that everyone will like this wonderful confectionery masterpiece at home. The tubes can be of different shapes. Alternatively, you can make a double portion as when baked, ready-made, they keep excellently at room temperature. They can also be filled with different fillings, incl. even salty, such as liver pâté, processed garlic cheese, etc. Or you can make a sweet assortment and fill a few tubes with custard, some with protein cream, chocolate Ganache cream or Cheese cream.

  • Caloric content per 100 g - 598 kcal.
  • Servings - 10
  • Cooking time - 45 minutes of active work
Image
Image

Ingredients:

  • Store puff yeast dough - 200 g
  • Sugar - 100 g
  • Eggs - 2 pcs.
  • Milk - 500 ml
  • Flour - 2 tablespoons in cream, 1 tbsp. for powdering countertops and rolling pins
  • Butter - 50 g

Step-by-step preparation of tubes with custard from puff yeast dough, recipe with photo:

The dough is defrosted
The dough is defrosted

1. Remove the dough from the freezer and defrost naturally at room temperature, without using a microwave oven. Then take it out of the packaging and place it on the countertop sprinkled with flour.

The dough is rolled out
The dough is rolled out

2. Flour the rolling pin and roll out the dough into a thin layer about 3 mm thick.

The dough is rolled out and cut into strips
The dough is rolled out and cut into strips

3. Cut the dough sheet into strips about 2.5 cm thick.

The strips of dough are wrapped around the tubes
The strips of dough are wrapped around the tubes

4. Take special metal tubes. If there are no iron molds, make the horns yourself using cardboard, which you roll into a cone and wrap with cling foil.

Next, wrap the dough tape around the tubes. Start with a cone, spiraling the dough and overlapping each other by about 5 mm.

The straws are laid out on a baking sheet
The straws are laid out on a baking sheet

5. Place the straws on a baking tray.

The tubes are baked
The tubes are baked

6. Send the puff pastry rolls to a preheated oven to 180 degrees for 15 minutes. As soon as they turn golden, remove them from the oven.

The tubes are removed from the blanks
The tubes are removed from the blanks

7. Cool the tubes to room temperature and carefully remove them from the conical shape so as not to break.

Eggs are combined with sugar
Eggs are combined with sugar

8. Prepare the custard. To do this, place eggs in a saucepan and add sugar.

Eggs beaten with sugar
Eggs beaten with sugar

9. Beat eggs with a mixer until fluffy, lemon shade and double in volume.

Flour is poured over the eggs
Flour is poured over the eggs

10. Pour flour into the egg mass, sifting it through a fine sieve so that it is sprayed and does not form lumps. Mix the egg mass with flour with a mixer.

Milk poured into the eggs
Milk poured into the eggs

11. Pour milk into a saucepan and stir again.

The custard is brewed
The custard is brewed

12. Place the saucepan on the stove over medium heat and heat, stirring constantly to avoid lumps, until the first bubbles and the viscosity of the cream appear.

Oil added to the custard
Oil added to the custard

13. As soon as the cream begins to thicken, remove it from the heat, but keep stirring as it will. it is still hot and lumps may form. Add the butter to the hot cream and stir to melt completely. Leave the cream to cool.

The tubes are filled with cream
The tubes are filled with cream

14. Fill the puff pastry tubes with cold custard.

Ready-made custard rolls from puff yeast dough
Ready-made custard rolls from puff yeast dough

15. Cakes should be eaten immediately after preparation, or within 3-4 hours. As the tubes are soaked in the cream, they will soften and lose their shape.

See also a video recipe on how to make custard puff rolls.

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