Protein cream tubes, like in childhood: a recipe

Delights from childhood that we all still seem to enjoy. Thank you, Mom, for the help. Love you.

Dough:

200g of butter 82.5%.

80g of cold water

1 egg yolk

10g of apple cider vinegar

300g of flour

salt

To make the butter:

1 egg yolk and sugar

Cream:

75g of egg whites (from 2 large eggs)

150 g of sugar

40g of water

A pinch of citric acid

The butter needs to be slightly frozen.

I add the yolk, a pinch of salt, and vinegar to the cold water and mix.

I put flour and chopped cold butter in the bowl of a food processor and in 2-3 pulses make a "homogeneous crumb." Next, I add cold water with egg yolk and vinegar, and again with short pulses, I make large crumbs of dough, but not homogeneous dough!

I pour the mixture on the table, gather it into a lump, but do not knead it, form a rectangle, and put it in the cold for a couple of hours.

• I take out the cold dough, "beat" it a little with a rolling pin to make it softer, roll it, and fold it 1 time. I roll it a little more and fold it once more to form a square. If necessary, dust with flour!
• (the dough can also be made simply chopped by hand or on a grater)
• Roll out the dough into a square with a side of about 40-42 cm – literally 2-2.5mm thick.

If necessary, I can trim the edge a little, and divide it into 15 thin strips.

• I stretch each strip a little and wind it into a cone, starting from the wide part, and pull it a little with a fly line. I pinch the edges a little and put them on parchment with the snap down.
• I brush it with egg yolk and milk and sprinkle with sugar.
• I bake it at 200 degrees for about 20 minutes – convection heating. I cool it down and remove it from the cone.

Cream

I add water and a pinch of acid to the sugar, stir, and bring to a boil to dissolve the sugar. Then I cook it for about 5-7 minutes (without stirring) into a 120-degree syrup or a "soft ball."

I put the whites to beat, add a pinch of salt, whisk until the first peaks, and pour the syrup right off the heat, continuing to whisk.

I whip until it cools down!

Fill the tubes with cream and enjoy.