Ingredients: Puff pastry, Protein, Yolk, Sugar, Water, Lemon juice
Cooking method:
We make protein cream. Very carefully separate the whites from the yolks so that not a drop of yolk gets in. The cream must be brewed with boiling syrup. To do this, pour water into a small bucket and add sugar. Put everything on fire and bring to a boil.
In parallel, pour the egg whites into a bowl for whipping and turn on the mixer at maximum power. Beat egg whites for a few minutes until fluffy
Boil the syrup to a temperature of 120 degrees. If you don't have a kitchen thermometer, drop a drop of sugar syrup into cold water. If you can roll a ball out of this drop, then the syrup is ready. If not, then cook more.
If you want to add a little sourness to the taste of the finished cream, then add a couple of pinches of citric acid to the syrup. It will smooth out the sweetness of the cream a little.
During whipping, the cream will become very stable and shiny. The finished cream keeps its shape perfectly. We remove the finished cream in the refrigerator.
Then, without stopping beating, pour the boiling syrup into the egg whites in a thin stream and continue beating the cream for a few more minutes so that it begins to cool slightly. In this way, the proteins will be brewed with syrup and will be heat-treated.
Then we remove our tubes from parchment paper and fill with cream using a pastry bag. Bon appetit 🤗.
While the cream is cooling, let's do the dough. We cut the dough layer into strips (about 2 cm wide), roll it out. We wind our stripes on a cone, grease with yolks and send to the oven, temperature 170 ° for 15-20 minutes.