Caramel tubes

Raspberry 30 g
Strawberry 40 g
Mint 2 g
Water 20 ml
Grated ginger root 80 g
Sugar 100 g
Egg Yolk 1 piece
Mascarpone cheese 130 g
Butter 20 g
Honey 20g
Brandy 5 g
Wheat flour 30 g

To make caramel tubes, mix 20 g of butter, 40 g of sugar, honey and heat in a saucepan, then pour brandy and pour out the flour, mix until homogeneous.
Place the baking pan on the baking sheet, and heat the oven to 200 degrees.
On the cellophane, spread the dough circles with a diameter of 8 cm. The dough should increase during cooking, so leave 2-3 cm between the circles. Spread the dough as thinly and smoothly as possible.
Bake for 5-7 minutes. Then allow the test to cool slightly. Lift the cellophane and separate the tip of the pancake. Screw it into the tube.
For the preparation of cheese cream, beat in a blender egg yolk with 40 grams of sugar and mascarpone cheese. Put in the refrigerator for 30 minutes.
To prepare the ginger sauce, mix 40g of sugar in the saucepan, ginger and water, bring to a boil and warm until the mixture thickens to the consistency of the sauce.
Transfer the cream cheese pastry bag and stuff the caramel tubes.
Cut the raspberries in half and close the berries with strawberries.
Lay the straw on the plate, decorate with mint and strawberries, pour the necessary amount of ginger sauce. Bon Appetit!