Protein cream for tubes - 10 recipes with step-by-step photos

Protein cream for straws is a weightless and aromatic component of a popular dessert. It is prepared simply and quickly, but there are several nuances to ensure that the cream turns out airy and tender: the ingredients for the cream must be fresh and well-chilled, the dishes must be dry, clean and grease-free, and the protein mass must be whipped for at least 5

Content

Protein cream for straws - a classic recipe
Protein custard for puff pastry tubes
Protein cream with powdered sugar for straws
Protein cream for tubes in a water bath
Protein cream with gelatin for tubes
Protein cream with citric acid for straws

Protein cream for straws - a classic recipe

Puff pastry tubes are still not inferior in popularity to cake, cookies and other desserts. An ideal choice of cream and a great alternative to buttercream, protein cream would be the perfect choice for this bake. The classic version involves using only egg whites and sugar. The cream is whipped with a mixer.

Ingredients

–+ (servings)

Granulated sugar 220 (grams)
Protein 108 gr. (from 3 eggs)
Water 50 (milliliters)
Vanilla powder optional

Steps

30 min.

Classic protein cream for straws is easy to prepare at home. Immediately measure out the ingredients for preparing the cream, because their correct proportion is important. Beating utensils and chicken eggs should only be taken cold.
Pour 50 ml of clean water into a small saucepan or saucepan and bring to a boil.Sugar is poured into boiling water, stirred until completely dissolved and the syrup is cooked over medium heat for 15 minutes. To check its readiness, a little syrup is dripped onto a spoon - the finished syrup is rolled into a ball.
Eggs are carefully separated into yolks and whites so that there is not a drop of yolk in the whites. The whites are poured into the mixer bowl and whipped with a special attachment until a dense, stable mass, which should increase in volume by 5-6 times.
Continuing whipping, hot sugar syrup is poured into the protein mass in portions or in a thin stream. Beating the egg whites and syrup continues for another 15 minutes until the cream cools. If desired, you can add vanilla powder.
Protein cream according to the classic recipe turns out dense, smooth and glossy. It adheres steadily to the wall of the bowl and the mixer attachment. The cream is transferred into a pastry bag and can be used to fill the tubes. Happy cooking!

Protein custard for puff pastry tubes

Puffy, crumbly tubes filled with fluffy cream are a never-tiring classic. The cream directly determines the taste of this dessert, and it is familiar to many from childhood. The cream is prepared from raw proteins brewed with sugar syrup. It is distinguished by a stable dense texture and good shape retention.

Cooking time: 1 hour.

Servings: 16 tubes.

Ingredients:

Sugar – 150 gr.
Egg white – 2 pcs. (75 gr.)
Boiling water – 50 ml.
Citric acid – 1 chip.
Salt – 1 chip.
Vanilla powder - optional.

Cooking process:

Step 1. First of all, measure out the exact amount, as in a pharmacy, of ingredients for preparing the cream.

Step 2.Sugar is poured into a saucepan, 50 ml of boiling water is poured in and stirred until completely dissolved.

Step 3. Syrup (sugar solution in water) is brought to a boil over high heat. A pinch of citric acid is poured into it, and the syrup is cooked over low heat for 5–8 minutes.

Step 4. The eggs are carefully separated into yolks and whites. The whites are poured into a bowl for whipping cream or into the bowl of a planetary mixer. Then a pinch of salt is added to them and the whites are beaten only to soft peaks.

Step 5. A special thermometer is used to determine the temperature of the boiling sugar syrup, which for custard should reach 120°C. If you don't have a thermometer, place a drop of syrup in cold water and it should form a dense caramel ball.

Step 6. Continuing to beat the whites, pour boiling syrup into them in a thin stream.

Step 7. The mixer speed is increased and the mixture is beaten until it cools completely and the peaks become stable.

Step 8. The protein-custard is ready. It is distinguished by airiness and stability.

Step 9. The cream is transferred into a pastry bag and the puff tubes are filled with it. Happy baking!

Protein cream with powdered sugar for straws

Powdered sugar not only adds sweetness to the cream, but also its crushed (almost dust) texture makes the cream dense. You can prepare it yourself by grinding sugar using a device, but industrial powder, due to special additives, is of higher quality and is better suited for confectionery products. Cream with powdered sugar does not require additional stabilizers.

Cooking time: 30 minutes.

Servings: 1 (to fill 16 tubes).

Ingredients:

Powdered sugar – 150 gr.
Egg white – 3 pcs.
Vanillin – 2 gr.

Cooking process:

Step 1. Cold eggs are carefully separated into yolks and whites so that the yolk shell is not damaged. If this happens, another egg is taken. The whites are poured into a cold, dry bowl for whipping cream or into a mixer bowl. Add the amount of powdered sugar and vanillin specified in the recipe.

Step 2. Using a mixer at low speed, mix these ingredients and beat a little for one minute.

Step 3. Then the dishes with this mass are placed in a water bath.

Step 4. The protein mass is boiled and at the same time beating continues for 10–15 minutes.

Step 5. During this time, the texture of the cream will become dense, fluffy and stable. Remove the cream from the water bath and beat for another minute.

Step 6. Protein cream with powdered sugar is ready to use.

Step 7. The cream is transferred into a pastry bag and the puff tubes are filled with it. Happy and delicious baking!

Protein cream for tubes in a water bath

Protein cream, prepared with heat treatment of protein in a water bath, always has an airy and delicate texture. It is prepared for filling tubes and decorating desserts, even for fruit salad, but it is not suitable for layering a cake. The cream gives the dessert a beautiful festive look, the taste is not cloyingly sweet and slightly sour, and due to the lack of fat, it also turns out to be dietary. For cream, it is important to weigh the exact amount of ingredients and it is advisable to have a cooking thermometer.

Cooking time: 30 minutes.

Servings: 1 (to fill 16-18 tubes).

Ingredients:

Egg whites – 100 gr.
Sugar – 200 gr.
Citric acid – 2 gr.

Cooking process:

Step 1.Immediately place a pan of clean water on the stove for a water bath, and bring the water to a boil. The whites are carefully separated from the yolks, weighed and poured into a dry metal bowl for whipping the cream. Half (100 grams) of sugar is poured into them.

Step 2. The protein mass is placed in a water bath and the protein and sugar are mixed well with a whisk until it is completely dissolved.

Step 3. Then the mass is beaten with a whisk and at the same time the degree of its heating is determined with a thermometer. The mass is heated only to 70°C.

Step 4. Remove the bowl with whipped egg whites from the heat. While the texture of the mass is divided: the upper mass is fluffy and the lower one is more liquid. This is fine. The protein mass is poured into the bowl of a blender or mixer, and it is still warm. Beat the whites with a mixer. During whipping, it gradually cools and its volume increases.

Step 5. The second half of the sugar is ground in a coffee grinder to a powder state.

Step 6. Add citric acid to the whipped whites and after a few seconds add powder in portions.

Step 7. Beat the protein mass with powder and lemon for 9 minutes. The whipped cream should be dense and have a delicate, viscous texture.

Step 8. The prepared cream is transferred into a pastry bag and can be used to fill the tubes. Delicious and successful baking!

Protein cream with gelatin for tubes

An option for a dense and stable protein cream for straws can be a recipe with gelatin. The base of the cream is whipped egg whites mixed with a gelling ingredient, which makes the texture of the cream thick and not sticky. This cream goes well with various food colorings, and in this recipe we add a little cocoa powder, and the cream will look like the filling of Bird's Milk candies.

Cooking time: 30 minutes.

Servings: 1 (to fill 16-18 tubes).

Ingredients:

Egg whites – 2 pcs.
Gelatin – 17 gr.
Sugar – 200 gr.
Water – 100 ml.
Cocoa powder – 5 gr.
Vanilla sugar – ½ tsp.
Vegetable oil – 25 ml.
Citric acid – ¼ tsp.

Cooking process:

Step 1. The required amount of gelatin is poured into the bowl, 30–40 ml of clean water is poured into it and mixed. Gelatin is left for some time to swell.

Step 2. Sugar is poured into the pan, 100 ml of water is poured, citric acid is added and placed on the stove, stirred until completely dissolved and the syrup is cooked over low heat for 5 minutes. At the same time, a bowl with swollen gelatin is placed in a water bath.

Step 3. While the syrup is boiling, carefully cooled whites are separated from the yolks, poured into a cold mixer bowl and whipped with a pinch of salt and gradually increasing the speed of the device into a stable foam.

Step 4. Without turning off the mixer, pour boiling sugar syrup into the whipped whites in a thin stream or portionwise. Beat the cream and syrup for 5 minutes.

Step 5. During this time, the cream will acquire a dense texture. Pour cocoa powder and vanilla sugar into a bowl until the color is uniform.

Step 6. Lastly, while continuing to whip, dissolved gelatin and vegetable oil are poured into the cream. The gelatin cream is cooled slightly in the refrigerator and then used to fill the tubes. Delicious and successful baking!

Protein cream with citric acid for straws

A little citric acid is often added to protein cream. It plays the role of stabilizers of air bubbles that are formed when whipping egg whites with sugar.The cream with lemon whips faster, and the texture is quite stable, and the acid slightly neutralizes the cloying sweetness of the cream. It is not advisable to replace it with lemon juice.

Cooking time: 60 minutes.

Servings: 1 (to fill 16-18 tubes).

Ingredients:

Egg whites – 2 pcs.
Sugar – 140 gr.
Water – 50 ml.
Citric acid – ¼ tsp.
Salt – a pinch.
Vanilla essence - to taste.

Cooking process:

Step 1. The ingredients for the cream are weighed on a kitchen scale in the quantities specified in the recipe.

Step 2. Pour sugar into a separate saucepan or saucepan, add clean water and mix a little.

Step 3. Bring the bowl with the syrup to a boil over high heat and cook until tender over low heat.

Step 4. The whites of cold eggs are carefully separated from the yolks and poured into a dry bowl for whipping the cream. A pinch of salt is added to them.

Step 5. Using a mixer at high speed, beat the whites into a fluffy mass.

Step 6. Use a kitchen thermometer to check the readiness of the sugar syrup. Its temperature should be 117–120°C. You can determine readiness in another way: a drop of ready-made syrup in cold water rolls into a ball.