Puff tubes of finished dough with protein cream

16 servings
1 hour

At the time of the invention of the puff tubes, they were filled with the remains of food and snacks from the feast. And they became sweet, stuffed with protein cream, much later. Nowadays, everything is much simpler and more convenient. And there's no need to load yourself up with cooking the time-consuming puff pastry at home. For cooking, it is quite possible to use ready-made puff dough. So. . . Pull the puff dough out of the freezer and let it melt in the packaging. Then roll it out a little and cut it into strips about
1. 5-2cm wide. Wrap the metal cones in a spiral with strips of dough, slightly sticking to the previous layer. Place the wrapped cones on a baking tray. Brush the tubes with yolk. Place a baking tray in the oven, warmed to 190 degrees for 20-30 minutes. Cool the finished tubes and pull the metal cones out of them. To make protein cream, combine sugar and water. Bring to the boil. Add a little citric acid (this is necessary so that the cream is not clingingly sweet, and also so that it does not boil longer). Citric acid acts as a kind of preservative for the cream, thanks to it it lasts longer. Cook the mixture to 120 degrees. Separately, put the egg whites in the bowl of the mixer and whisk them at the same time as boiling the syrup. Proteins must be beaten into a stable mass. When the syrup reaches 120 degrees, pour it in a thin trickle into the whipped squirrels without stopping whipping. Continue whipping for a further 5-7 minutes. During this time, the cream will become lush and cool a little. With ready-made cream, use a pastry bag to fill the tubes. Have a nice home tea party!