Grillage Tubes by Pavel Berky

INSTRUCTIONS FOR GRILLAGE

• 1
  Melt the sugar into caramel in a pot and then reduce the heat to a minimum. Add 200 g of nuts and mix everything together.
• 2
  Prepare a bowl of cold water and lightly moisten your work surface.
• 3
  Spoon the hot mixture and pour it onto the work surface. Moisten your hand in cold water and shape it into the thinnest possible sheet. Using the handle of a wooden spoon, roll the sheet into a tube. Work quickly so the caramel doesn't harden on the surface.
• 4
  Coat the finished tube in the remaining ground nuts.

INSTRUCTIONS FOR CREAM

• 1
  Place the egg whites with sugar in a bowl and stir over a water bath until the sugar dissolves.
• 2
  Then remove the bowl and whip into stiff peaks. Before finishing whipping, add vanilla extract and whip for a few more seconds to incorporate it into the meringue.
• 3
  Cut the softened butter into smaller cubes.
• 4
  Gradually incorporate all the butter into the meringue, cube by cube, while continuously whipping.

SERVING

• 1
  Transfer the buttercream into a piping bag and fill the grillage with it. It will be easier to fill if you start from one side, fill halfway, then turn the tube and fill the other half.

TIP

• 1
  You will have more cream than grillage, so you can save it for another dessert. You can also fill the grillage with a different cream according to your taste.