Grilášové tubes by Pavel Berky

Instructions

• 1
  You will have more cream than grilášes, so you can save it for another dessert. You can also fill the grilášes with a different cream according to your taste.
• 2
  Transfer the buttercream to a piping bag and fill the grilášes with it. It will be easier to fill them if you start from one side, fill halfway, then turn the tube and fill the other half.
• 3
  Melt the sugar in a pot to make caramel, then reduce the heat to minimum. Add 200 g of nuts and mix everything together.
• 4
  Prepare a bowl with cold water and lightly wet your work surface.
• 5
  Spoon the hot mixture onto the work surface. Dip your hand in cold water and shape the thinnest possible disc. Using the handle of a wooden spoon, roll the disc into a tube. Work quickly so the caramel doesn't harden on the surface.
• 6
  Coat the finished tube in the remaining ground nuts.
• 7
  Place egg whites with sugar in a bowl and stir over a bain-marie until the sugar dissolves.
• 8
  Then remove the bowl and whip into stiff peaks. Before the end of whipping, add vanilla extract and whip for a few more seconds to incorporate it into the meringue.
• 9
  Cut the softened butter into smaller cubes.
• 10
  Gradually incorporate all the butter, cube by cube, into the meringue while continuously whipping.