Delicate tubes with fluffy, vanilla cream and slightly crunchy dough are the perfect dessert for any occasion. The implementation is a bit time-consuming, but the end result will please all the household members, and this is the most important thing 🙂 In the faster version, you can simply use whipped cream instead of custard cream and it will also be delicious 🙂

Dough:

Ingredients:

400 g flour
200 g butter
3 egg yolks
4 tablespoons sour cream, i used 18%
100 g powdered sugar
pinch of salt
beaten egg for brushing
sugar for sprinkling

Cream:

Ingredients:

700 ml milk
2 packs of 40 g vanilla pudding
3 egg yolks
½ cup sugar
1 teaspoon vanilla extract
pinch of salt
200 g butter, at room temperature

Procedure:

Pour flour into a bowl, add the butter, egg yolk, cream, powdered sugar and a pinch of salt and mix with a mixer. Knead the dough into a pastry board. Divide the dough into two parts, cover with a plastic wrap and refrigerate for a night. I made the dough in the evening and baked it in the morning. Remove the dough from the fridge an hour before to soften. Roll out the dough into a floured pastry board to a thickness of 2 mm. Cut the dough into strips 32 cm and 1.9 wide using a pizza cutter. Grease the horn molds with oil. Roll the dough on the molds starting from the narrow to the wide part. Place into a baking tray lined with baking paper. Brush each dough with beaten egg and sprinkle with sugar. Bake for 180ºC for about 15 minutes or until it turns into a nicely golden color. After baking, carefully remove the tubes from molds when it is still hot and let it cool. Repeat process for another batch. Meanwhile, heat 500 ml milk together with sugar, vanilla extract and a pinch of salt in a saucepan. In the remaining milk, mix the yolk and vanilla pudding powder and pour into the hot milk stirring constantly until it thickens. Beat the soft butter into a mixing bowl and add a spoon of pudding one at a time. Let it cool. Stuff each tube with the cream using a piping bag. Serve.

Enjoy!