Protein cream for waffle rolls
The lightest, most delicate and airy cream!
You will need:
1 glass of water, 1 glass of sugar, 3 egg whites, a pinch of salt.
Preparation:
1. Bring water and sugar to a boil and boil the syrup to the consistency of soft caramel. 2. Beat the chilled egg whites with salt until stiff peaks form. 3. Slowly add the syrup and continue whisking until the cream has cooled.
Custard for waffle rolls
It’s a little more difficult to prepare, but the result is definitely worth it!
You will need:
200 g sugar, 1 egg, 1 tbsp.
flour, 250 g milk, 180 g butter, vanillin. Preparation:
1. Place all the dry ingredients on the bottom of the saucepan and mix with the egg. 2. Slowly pour in the milk, continuing to stir constantly with a whisk. 3. Place the saucepan on low heat and, stirring, wait until the mixture thickens - about 5 minutes. 4. When the cream base has cooled, add soft butter.
Cream for wafer rolls with condensed milk
Classic boiled condensed milk for waffle cakes or rolls!
You will need:
1 can of condensed milk, 200 g of butter.
Preparation:
1. Take boiled condensed milk or boil regular milk in a metal can in a saucepan with water for about 2.5 hours. 2. Pour the condensed milk into another container and mix with softened butter.
Puff pastries with cherries
Ingredients for “Puff rolls with cherries”:
- Puff pastry - 500 g;
- Cherries (canned) - 1 jar;
- Condensed milk - 1.5 jars.
Recipe for “Puff rolls with cherries”:
Let the can of condensed milk cook for 2 hours. Roll out the dough, cut into rectangles, place a cherry in each rectangle.
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Roll the cherry into the dough, pinch the edges and top.
Moisten a baking sheet with cold water and lay out the tubes.
Bake until golden brown (20-25 minutes).
Mix together boiled and unboiled condensed milk.
Allow the tubes to cool and place them in a single row in a suitable form. Fill them with condensed milk cream.
Nut cream for wafer rolls
Any nuts you like or a mixture of nuts will do.
You will need:
125 g butter, 75 g milk, 115 g powdered sugar, 40 g nuts, 4 g cognac, 1 yolk.
Preparation:
1. Mix the yolk with milk, add sugar and cook over low heat until it boils. 2. Boil the syrup for a couple of minutes until it reaches the consistency of condensed milk and cool. 3. Beat the butter until fluffy and slowly add the syrup into it. 4. Add chopped nuts and cognac, and beat thoroughly again.
Chocolate cream for wafer rolls
Delicate, glossy and very beautiful cream!
You will need:
6 yolks, 120 g sugar, 80 g flour, 400 ml milk, 75 g butter, 75 g chocolate.
Preparation:
1. Beat the yolks with sugar until smooth. 2. Add flour to the mixture and mix everything thoroughly again. 3. Heat the milk almost to a boil and pour into the yolks, stirring. 4. Put the cream on high heat, boil, turn it off and add butter and grated chocolate in several additions.
Butter cream for waffle rolls
If desired, add chopped nuts, coconut, vanilla or chocolate to the cream.
You will need:
300 g butter, 300 g powdered sugar.
Preparation:
1. Beat the softened butter with a mixer until smooth. 2. Add powdered sugar to it and continue whisking until you get a thick and fluffy cream.
Other types of tube cream
Along with protein cream, puff pastries are often filled with other types of cream, and boiled condensed milk, which can easily be found in any hypermarket, is perfect for wafer rolls. So, what other cream can be prepared for homemade waffle rolls? We invite you to consider the options.
Creamy
Universal buttercream used for sponge cakes is perfect for tubes. It is also one of the easiest creams to prepare.
- butter – 250 g;
- powdered sugar – 150 g;
- condensed milk – 100 g;
- vanilla powder and cognac or wine - to taste.
Cooking time: 20 minutes.
Calorie content: 220 kcal per 100 g of product.
Cut the butter into pieces and beat for 5-7 minutes. At this time, separately combine condensed milk and powdered sugar, then gradually add to softened butter. Do not turn off the mixer until all the powdered sugar has dissolved in the cream - its crystals should not be felt on the tongue.
At the end of whipping, add vanilla powder, cognac or wine for flavoring. If desired, you can add a little toasted chopped nuts (any), jam, cocoa powder to the cream for color and chocolate taste.
Fill cold tubes with the finished cream and sprinkle with powdered sugar. You can do it another way: first put a little jam inside the tubes, and then cream.
This simple set of products can make wonderful tubes of cream at home.
Boiled condensed milk filling
Boiled condensed milk cream is perfect for waffle rolls, and here’s what you’ll need to prepare it:
- boiled condensed milk – 380 g;
- butter – 150 gr.
Cooking time: 15 minutes.
Calorie content: 528 kcal per 100 g of product.
Boiled condensed milk should be added to the whipped softened butter in small portions and whipped until the cream acquires a uniform, soft consistency.
To make the cream a little tastier, you can add nuts, vanillin or other additives.
Coffee cream for wafer rolls
It is better to use instant coffee because it imparts more flavor to the cream.
You will need:
250 g mascarpone, 250 g 30% cream, 1 tbsp.
coffee, 3 tbsp. powdered sugar. Preparation:
1. Pour 2 tbsp of coffee. boiling water, stir and leave to cool. 2. Add it to the mascarpone and mix well at low mixer speed. 3. Whip the chilled cream, gradually increasing the power, and gradually add powdered sugar. 4. Carefully combine both masses at low speed.
Appetizer “Carrot Tubes”
Beautiful and tasty straws will decorate both a children's birthday party and the Easter table. I think adults will also like these snack carrots.
Crispy shortbread dough goes well with cheese and garlic salad. If desired, these tubes can be filled with other salad. If you grease the puff pastry tubes with tomato paste before baking and garnish with parsley before serving, then ordinary tubes will turn into beautiful carrots!
Ingredients:
- Mayonnaise 2 tbsp. l.;
- Ground black pepper 1 pinch;
- Fresh parsley 0.25 bunch;
- Russian cheese 150 g;
- Yeast-free puff pastry 300 g;
- Tomato paste 3 tbsp. l.;
- Garlic 2 cloves.
How to cook step by step with photos at home:
Lightly roll out the dough and cut into strips 1.5 cm wide and 30-35 cm long.
Grease iron tubes (you can make cones from cardboard and pastry paper) and wrap the dough into a spiral.
Brush the top of the dough with tomato paste.
Place in a baking dish. Place in the oven for 15-20 minutes at 190°C.
Meanwhile, grate the cheese on a fine grater, combine with mayonnaise and crushed garlic.
The tubes are baked. Remove the tubes from the cones.
Fill the cooled tubes with salad.
Insert parsley sprigs into the salad. The carrot tubes are ready!
Coconut cream for waffles
We found a recipe for real coconut cream, not the usual butter cream with coconut flakes!
You will need:
350 g mascarpone, 90 g powdered sugar, 190 g coconut cream with a fat content of 20%.
Preparation:
1. Place mascarpone and coconut cream in a blender bowl and place in the freezer for 7 minutes. 2. Add powdered sugar and blend at minimum speed until thick and smooth.
Description of preparation:
Many people wonder: how to make puff pastry rolls in the refrigerator?
And everything is very simple in fact. All you need is ready-made puff pastry and a can of condensed milk to prepare the cream. The baking cones you make from cardboard and foil are reusable. At high temperatures, they do not deform at all. After baking, simply wipe them with a cloth, fold them one into the other and hide them until the next baking. Happy cooking! Purpose: For children / For an afternoon snack Main ingredient: Dairy products / Dough / Puff pastry / Condensed milk Dish: Baking / Tubes
Lemon cream for waffle rolls
In addition to lemon juice, add a little chopped zest if you want a richer taste.
You will need:
100 g butter, 3 eggs, 200 g sugar, 150 g lemon juice.
Preparation:
1. Beat eggs with sugar until thick and homogeneous. 2. Add melted butter and lemon juice and beat again. 3. Continue whipping the cream over low heat or in a water bath for about 15 minutes.
Strawberry cream for wafer rolls
Instead of strawberries, another berry that you have will do.
You will need:
120 g strawberries, 200 g 30% cream, 200 g mascarpone, 4 tbsp.
Sahara. Preparation:
1. Wash the strawberries, chop and blend in a blender with a spoon of sugar until smooth. 2. Whip the cream with the rest of the sugar until soft peaks form. 3. Add mascarpone to the cream, beat again and add strawberry puree little by little, continuing to mix.
Curd cream for wafer rolls
The freshest and easiest cream recipe in our selection!
You will need:
150 g of cottage cheese, 2.5 tbsp.
sour cream, 80 g sugar, 0.5 tsp. vanilla sugar. Preparation:
1. Grind the cottage cheese through a sieve and mix it well with sour cream and sugar. 2. Lastly, add vanilla sugar and mix the cream again until it reaches the consistency of thick sour cream.
Pastries “Puff tubes”
Ingredients for “Puff pastries”:
Dough
- Wheat flour / Flour - 350 g;
- Butter (or margarine) - 200 g;
- Salt - 0.5 tsp;
- Water (cold) - 150 ml.
Cream
- Citric acid - 0.5 tsp;
- Sugar - 225 g;
- Egg white - 2 pcs;
- Water (boiling water) - 75 ml.
Recipe for “Puff pastries”:
Prepare puff pastry: dissolve salt in water, gradually add flour, knead the dough. Flour varies, so you may need more/less, but the dough should not be too tight.
Leave the dough for 30 minutes on the table (not in the refrigerator) for the gluten to swell - this condition is very important, because insufficiently matured dough can tear during the rolling process. Products made from such dough do not rise well, and the layers in them are not visible. For 30 minutes, the dough is kneaded once - after the first 10 minutes, and then the dough rests for the next 20 minutes.
Mix soft butter or margarine with flour (3-4 tbsp) and form into a brick. At the same time, the flour absorbs excess moisture and the oil becomes drier and more evenly distributed between the layers of dough.
Roll out the dough into a small rectangle so that the edges are slightly thinner than the middle. Place butter in the center of the rectangle.
Wrap the dough into an envelope. It is very important that the dough and butter have the same consistency. If the dough is softer than the butter, then already during the first rolling it will be visible that the dough spreads along the edges of the layer, and the butter remains in the middle. On the contrary, if the dough is “steeper” than the butter, then during rolling the butter will spread along the edges of the layer and come out. Roll out the prepared dough with butter on a table sprinkled with flour. Roll out the dough with a thick rolling pin smoothly and slowly, otherwise, when rolling quickly, the layers of dough may tear and the products will not rise during baking. Roll out the dough to a thickness of 1 cm, and the edges should be slightly thinner than the middle. Then fold the rolled out dough into an envelope again and leave for 20 minutes. Repeat rolling out the dough again and leave it for 30 minutes. And for the last, third time, roll out the dough again, leave for 15-20 minutes, and then use it for its intended purpose.
We have dough for the tubes, but there are no metal blanks on which the dough is wound... Well, nothing, having read that cardboard can be used for these purposes, I reached into my daughter’s table to find it. Unfortunately, there was no white one, so I had to use a colored one. I really wanted some tubes... Cut a sheet of cardboard crosswise into two parts. Cut a piece of baking paper the same size.
Place a piece of baking paper on the cardboard and wrap the two sheets together in a bag. In this case, the colored side of the cardboard remains inside. We fasten the bottom of the tube with a stapler.
We wrap the top corner of the bag inward - and that’s it, you can use it. Maybe not entirely aesthetically pleasing, but no worse than metal tubes.
Divide the dough into two parts. Roll each into a rectangle 0.5 mm thick and divide into 8 parts. Each piece should be approximately 20 cm long and 1.5-2 cm wide.
We wrap the strips of dough over the tubes overlapping. I made 8 tubes and baked them in two batches - I got 16 pieces.
Place the tubes on a baking sheet greased with water and bake in an oven preheated to 240-250 degrees for about 10 minutes. Remove the finished tubes from the blanks and cool.
While the tubes are cooling, prepare the cream: pour boiling water over the sugar and stir until dissolved. Then add citric acid and cook over low heat until it boils.
While the sugar is boiling, beat the whites into a strong foam.
As soon as bubbles begin to appear at the bottom of the pan, remove from heat (no need to boil!).
Pour the syrup into the whites in a thin stream, without stopping whisking. Beat everything together for 15 minutes.
The result is a shiny cream that holds its shape perfectly.
Now we fill the tubes with cream (I used a syringe) and sprinkle crumbs on top. To do this, you will have to donate one tube, or rather, half of it.
Although, it is not necessary to sprinkle, more tubes will remain.
Well, that's all, you can help yourself.
The cream holds its shape perfectly and does not flow. But it’s better to put the cakes in the refrigerator.
Bon appetit!!
Sour cream for waffle rolls
And this is a recipe for a really thick cream so that it doesn’t leak.
You will need:
500 g of sour cream, 200 g of powdered sugar, vanillin or cocoa.
Preparation:
1. Use thicker sour cream – at least 25%, otherwise the cream will be very runny. 2. Beat it with powdered sugar and vanilla or cocoa powder until it becomes thick, fluffy and stable and does not spread.
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Puff pastry tubes are a favorite pastry since childhood. It is very easy to prepare these puff pastries with cream at home. In culinary and confectionery shops they are made using special metal tube molds, but making such a mold at home is not difficult. Today we have puff pastries with amazing condensed milk buttercream!
Read on - a recipe for puff pastries with cream with step-by-step photos, as usual! Products:
- 500 g puff pastry (2 sheets)
- 1 package of condensed milk (I have 270g)
- 150 -200 g butter
- vanillin to taste
- powdered sugar
Recipe for making puff pastries with cream:
So, first we make a baking dish for puff pastry tubes. For this we will need: thick cardboard, a stapler and food foil for baking. I used cardboard from last year's quarterly calendar, which finally had its day. Our task is to make small bags out of thick cardboard and secure them with a stapler.
The rolls should not be particularly long and wide, otherwise there will be so much cream in such tubes that you won’t have enough butter, it will be difficult to eat them, and a lot of dough will be wasted. We make neat puff pastries - beautiful and tasty. So, when the cardboard bags are made and secured with a stapler, we wrap them in food foil, secure it by simply bending the edges of the foil inside the tube on both sides, and firmly press the foil with our hands to the form.
Do it slowly, because... When baking, they do not deform at all, and they can be used many times, simply by folding the cones into each other.
So, the baking form for puff pastries is ready!
And then everything is simple: Defrost the puff pastry at room temperature, roll out the sheets, slightly, so that they increase by about 50%, as is the case with apple shrudel made from puff pastry. Then cut the dough into strips lengthwise 2 cm wide.
Now these strips need to be carefully wound around the cones to form puff tubes. There should be no distance between the turns, but there is no need to overlap winding either.
Place on a baking sheet lined with foil (you won’t need to wash it later)
Place the puff pastry ONLY in a preheated oven at 180 degrees, for 10-11 minutes, i.e. bake until beautifully golden brown. Puff pastry bakes quickly, so it’s best not to go far from the oven. Important: Tightly secure the ends of the dough at the top and bottom, otherwise you will end up with such a funny pipe
Of course, it doesn’t affect the taste, but you can’t put this on the table for guests. When the tubes are baked, take them out of the oven:
And wait until it cools down completely. The tubes are very easy to remove from the mold, both hot and cold. If the next batch of puff pastry awaits its fate, then remove the tubes from the mold immediately and form the next batch.
While the puff pastries are cooling, make a delicious buttercream with condensed milk. This time I also added lemon juice for a piquant sourness - the result was a heterogeneous cream, but incredibly tasty!
Fill the cooled puff pastries with butter cream, sprinkle with powdered sugar and invite everyone to the table for tea!
Important: it is better to make buttercream for puff pastries with regular or boiled condensed milk; custard-based buttercream will not work here, because... it contains more moisture and is ideal for cakes: Honey Cake “Miracle”, or Cake in a frying pan (no baking)
If you don’t like buttercream or it is contraindicated for you for some reason, puff pastry tubes can be filled with custard protein cream - the result is a very delicate, light taste! Bon appetit!
