Cream tubes are one of the best things you can prepare for St. Andrew’s Day. They are crispy thanks to (which resembles a bit French) and at the same time velvety and creamy, thanks to the unique moderately sweet filling.
After the first bite, they melt in your mouth and their taste is delightful, that’s why even guests you didn’t think were foodies before will love them. After all, their greatest thing is that they disappear from the table so quickly. It’s best to make several portions at once, because they will sell out faster.
Before you start preparing the cream tubes, make sure you have all the necessary ingredients at home. It takes some effort, but the results will be worth the commitment.
cream tubes – ingredients for the cake:
- wheat flour – 2 cups
- vanilla sugar – 20 g
- cold butter – 250 g
- salt – a pinch
- sour cream – 1 cup
- powdered sugar – for sprinkling
cream tubes – ingredients for the cream
- milk – 1.2 l
- vanilla sugar – 20 g
- butter – 70 g
- egg yolks – 4 pieces
- eggs – 3 pieces
- powdered sugar – 250 g
- wheat flour – 100 g
- potato flour – 100 g
Sifted combine in a bowl with dry ingredients and butter cut into pieces. Rub them between your fingers until they resemble crumbles. Add the cream and knead the dough. Place the dough in the refrigerator for about 60-80 minutes.
Start preparing the cream. Pour the milk into the pot, add the butter and vanilla sugar and heat it. Once they start to boil, turn off. Place the eggs in the second bowl and beat them with the yolks and powdered sugar until fluffy. Add flour and mix everything.
Then slowly pour warm milk into the egg mass, pour the cream into a pot and cook over low heat, stirring constantly to obtain a mass with the consistency of pudding.. Cover and leave to cool.
Roll out the previously cooled dough, cut it into strips and roll them onto tube molds. Bake them at 200 degrees Celsius for about 20 minutes. When they cool down, remove them from the molds and fill them with cream. You can also sprinkle them with powdered sugar.
