Grillage Tubes by Pavel Berky

Instructions

• 1
  You will have more cream than grillage tubes, so you can save it for another dessert. You can also fill the grillage tubes with a different cream according to your taste.
• 2
  Transfer the buttercream to a piping bag and fill the grillage tubes with it. They will be easier to fill if you start from one end, fill halfway, then turn the tube and fill the other half.
• 3
  In a pot, melt 200 g of sugar into caramel, then reduce the heat to minimum. Add 200 g of nuts and mix everything together. (You will use the remaining sugar and nuts in subsequent steps).
• 4
  Prepare a bowl with cold water and lightly moisten your work surface.
• 5
  Spoon out the hot mixture and pour it onto the work surface. Dip your hand in cold water and shape it into the thinnest possible disc. Using the handle of a wooden spoon, roll the disc into a tube. Work quickly so that the caramel on the surface does not harden.
• 6
  Coat the finished tube in the remaining ground nuts (50 g).
• 7
  Place the egg whites with the remaining sugar (120 g) in a bowl and stir over a bain-marie until the sugar dissolves.
• 8
  Then remove the bowl and whisk until stiff peaks form. Before the end of whisking, add the vanilla extract and whisk 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 whisking.