21.05.2020
65
Recipe information
Cooking:
1 hour
Complexity:
Middle
Calorie content:
387.69
Carbohydrates:
100.45
Fats:
0.9
Squirrels:
0.79
Water:
0.94

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.