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.