Puff pastry with protein cream

Another quick recipe from the ready-made puff pastry. The most
important and complex thing here is the filling-the custard
whipped-mereng protein, reminiscent of a tender marshmallow.

2 sheets of puff pastry
4 protein
200 g of sugar
100 g fresh strawberries or blueberries (optional)
3 tablespoons powdered sugar

The batter should be thawed for 20-30 minutes at room temperature.

Slightly roll out the dough and cut out a shape for a cookie
figurine-for example, a flower. You can cut just circles with a glass.

Preheat the oven to 180 degrees and bake the cakes for 10-12 minutes
until they blush.

The proteins should be placed in a refractory bowl and placed on a
water bath. The water in the pan should boil and lightly heat the bowl
with proteins.

Start whipping with a mixer of protein, adding sugar in small
portions. Beat by rotating the mixer in a circle so that the protein
is evenly brewed. It takes about 10-15 minutes to beat.
Take the cakes out of the oven. To cut along in half.

Fill one half of the cake with protein cream, put a piece of
strawberries or blueberries and cover with a second half.

Sprinkle with powdered sugar.