When I saw the tubes on the internet, I was reminded of my Grandmother. She was a very good cook and hell, great cakes. And it just ate at her with those tubes as kids. The only difference is the only such, cream was what she did to them, was heavy and greasy. But just such creams then did. I prefer lighter, because to my tubes done on the basis of mascarpone cream and whipping cream. The tubes are excellent. Crisp and crunchy. They taste both small and large gourmet. And the best about it is the fact, that no one knows when they disappear from the table. Wyszperałam provision in Gallery of Dishes. I recommend!
- 0,5kg of wheat flour
- 250g butter
- 250g sour cream
- pinch of salt
For these components quickly knead the dough, Wrap in foil and put in the fridge for 1 hour. After this time, remove the dough from the refrigerator and roll out the flour podsypując very thinly – so the thickness of 1mm. Cut into long strips with a width of approximately. 1,5cm in diameter. Tube - a mold spread with butter. Starting from the narrow side strips of dough to roll the tube. Coat the tube with sugar and place on a baking tray lined with baking paper.
Bake for about. 15 minutes at 200 degrees to obtain the color jasnozłotego. After cooling, make fun cream.
- 350g mascarpone
- 150ml double cream
- 60g of icing sugar
Cold stiffly whipped cream cake, adding at the end of whipping icing sugar. Add mascarpone cheese and beat together and fluffy.
Given a rule came to me ok. 40 tubes with a length of 9cm.