Ingredients

Title Value
1. Puff pastry 2 PC.
2. Chicken egg 1 PC.
3. Water 50 Ml
4. Sugar 100 Column
5. Chicken Egg Protein 2 PC.

Cooking

1 . Stage

Roll each puff pastry plate to a rectangle about 30 cm long. Cut into long strips about 2.5 cm thick.

2 . Stage

From pastry paper, cut triangles, from which to roll the bag. These are future nozzles for tubules.

3 . Stage

Wrap each strip around its duct, starting from the narrow end of the duct, the strips should overlap each other. Put on a baking sheet.

4 . Stage

Grease with a beaten egg. Bake in a preheated oven to 180 degrees for 25 minutes.

5 . Stage

Prepare a protein cream. To do this, bring the water with sugar to a boil. Beat whites with a pinch of citric acid until a firm foam. Pour syrup into the proteins at a high speed mixer. Beat until the protein mass has cooled.

6 . Stage

Transfer the protein cream into a pastry bag and fill them with straws. Sprinkle with powdered sugar.