Prepare the puff pastry: dissolve the salt in water, and gradually adding flour, knead the dough. Flour is different, because it may need more/less, but the dough should not be too tight.

Leave the dough for 30 minutes (not in fridge) for swelling of gluten - this condition is very important, because insufficient pistoane the dough may tear in the process of rolling out. The product of such dough won't rise, and the layers won't be visible. Within 30 minutes the dough once kneaded after the first 10 minutes, and then the next 20 minutes the dough is resting.

Soft butter or margarine, mix with flour (3-4 tbsp) and form a brick. The flour absorbs excess moisture and oil becomes drier and more evenly distributed between the layers of dough.

Pistoane roll out the dough in the shape of a small rectangle so that the edges were a little thinner than the middle. In the center of the rectangle, put the oil.

Fold the dough in an envelope. It is very important that the dough and butter have the same consistency. If the dough is smoother than butter, then in the process of the first rolling will be seen that the dough is spreading at the edges of the reservoir, and in the middle remains the oil. On the contrary, if the dough is "cooler" than that of the oil during the rolling oil will spread on the edges of the reservoir and outside. Prepared dough with butter roll out the dough on the table sprinkled with flour. Roll out the dough thick with a rolling pin gently and slowly, otherwise, with the rapid rolling the layers of dough can tear, and products for baking will not rise. Roll out the dough to 1 cm thick, and the edges should be slightly thinner than the middle. Then rolled out the dough again, fold the envelope and leave for 20 minutes. Repeat the rolling test again, leave it for 30 minutes. And last, third time, roll out the dough again, leave for 15-20 minutes and then use as directed.

The dough for the rolls have a metal workpieces, on which is wound the dough - no... Well, nothing, reading that for this purpose you can use cardboard, I reached my table to find it. Unfortunately, white was not a colour had to be used. Much tubes wanted... Cut a piece of cardboard transversely into two parts. Cut the same sized piece of baking paper.

A piece of baking paper placed on cardboard and wrap two pieces together in a bag. When the colored side of the cardboard is left inside. The bottom of the tube is stapled by the stapler.

The top area of the bag wrapped inside - and everything can be used. Maybe not exactly aesthetically pleasing, but no worse than the metal tubes.

Divide the dough into two parts. Each roll out into a rectangle of 0.5 mm thickness and divide into 8 parts. Each part should be approximately 20 cm long and 1.5 - 2 cm wide.

The strips of dough are wound onto the tubes overlap. I did 8 pieces of rolls and baked them in two passes - it has 16 pieces.

Rolls spread on a greased baking tray with water and bake in a pre-heated to 240-250 degree oven for about 10 minutes. The finished rolls remove pieces and let cool.

While rolls are cooling, prepare the cream: sugar fill with boiling water and stir until dissolved. Then add citric acid and cook on a medium heat until boiling.

While cooking sugar, whisk the whites in a solid foam.

Once at the bottom of the pan begin to appear bubbles, remove from heat (boil is not necessary!).

In proteins pour a thin stream of syrup while continuing to mix. Beat all together 15 minutes.

It turns out a brilliant cream that holds its shape.

Now stuff the tube with cream (I used a syringe), and the top sprinkle with crumbs. It will have to sacrifice one tube, or rather half of it.

Although sprinkle is not necessarily more tubes left.

Well, that's all you can drink.

The cream holds its shape and does not leak. But it is better to remove the cakes in the fridge.

Bon appetit!!