Preheat oven to 180 ºC hot air.
Cut puff pastry into 1 cm wide strips and wrap over the roll form. Whisk the egg yolk with a little milk and brush the surface of the foam roll with it.
Place on a baking tray lined with baking paper and bake for about 15 minutes.
Remove the rolls from the molds while hot with a twisting motion and let cool.
In the meantime, beat 2 egg whites with 30 g confectioners’ sugar and the lemon juice until stiff.
Heat the water and dissolve the remaining powdered sugar in it, bring to the boil briefly. Immediately mix the sugar water into the beaten egg whites.
Pour the snow mixture into a piping bag with a star-shaped attachment and fill the puff pastry rolls with it.
Sprinkle the foam rolls with powdered sugar.
Preparation Tip:
The sugar water prevents the foam rolls from becoming soggy from the egg whites settling back into the beaten egg whites. If you make the foam rolls fresh and serve them right away, they can also be filled with just the egg white mixture.
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