Puff pastry tubes with protein cream

At the time of the invention of puff tubes, they were filled with leftover 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 is no need to load yourself with the preparation of time-consuming puff pastry at home. For cooking, it is quite possible to use ready-made puff pastry.

So...
Take the puff pastry out of the freezer and let it melt in the package. Then roll it out a little and cut it into strips about 1.5-2 cm wide. Wrap the metal cones with strips of dough in a spiral, slightly stepping on the previous layer. Place the wrapped cones on a baking tray. Lubricate the tubes with yolk. Place the baking sheet in the oven, preheated to 190 degrees for 20-30 minutes.
Cool the finished tubes and remove the metal cones from them.

To make a protein cream, combine sugar and water. Bring to a boil. Add a little citric acid (this is necessary so that the cream is not sickly sweet, as well as so that it does not boil for longer). Citric acid acts as a kind of preservative for the cream, thanks to it it is stored longer.
Cook the mixture to 120 degrees.

Separately, put the egg whites in the bowl of the mixer and beat them at the same time as cooking the syrup. Proteins must be whipped into a stable mass.

When the syrup reaches 120 degrees, pour it in a thin stream into the whipped whites, without stopping whipping. Continue whipping for another 5-7 minutes. During this time, the cream will become lush and cool down a little.

Fill the tubes with the finished cream using a pastry bag.

Have a nice home tea party!