My grandmother's recipe for meringue tubes + a recipe for faux puff pastry that's great to work with! recept
- Moderate preparation
- 10 portions
- 120 minutes
Try this traditional recipe for meringue tubes that will adorn your holidays. With the faux puff pastry that’s easy to prepare, these desserts will be not only delicious but also beautiful.
For 10 portions
Ingredients
Preparation procedure
- Preparation of the faux puff pastry: Mix all the ingredients for the faux puff pastry (all-purpose flour, Hera, sour cream) together and set aside in a cool place to rest for several hours.
- Dough preparation: Roll the dough (puff pastry or faux) out into a thin sheet. Cut the sheet of dough into strips about 2 cm wide. Cut the strips in half.
- Shaping the tubes: Wrap the strips of dough around tube molds so that the dough partially overlaps (this will prevent the filling from leaking). Press the ends of the dough with your fingers. Transfer the tubes to a baking sheet lined with parchment paper and brush with the beaten egg and water.
- Baking the tubes: Bake in a preheated oven at 200 °C for approximately 15 minutes, or until the surface of the tubes is golden. Immediately remove the baked tubes from the molds and let them cool.
- Filling preparation: Prepare the pudding from the milk, puddings and granulated sugar according to the instructions on the package. Stir the cream cheese with the powdered and vanilla sugar. Then gradually fold it into the cooled pudding. Whip the cream to stiff peaks and gently fold it into the pudding-and-cream filling.
- Filling the tubes: Spoon the cream into a piping bag and fill the tubes. You can dust the tubes with powdered sugar.
- Chilling: Place the tubes in a cool place for several hours (ideally overnight) so they set well.
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