Kremlin

1. Sift the flour into a large bowl, add the butter cut into pieces and work it into crumbs with your fingers. Then add the egg yolk, vinegar and whipping cream. Knead a soft dough, wrap it in cling film and let it rest in the fridge for an hour or overnight.
2. Preheat the oven to 180 °C. Roll out the dough on a work surface – do not flour it – and cut it into 2 cm wide strips, about 15 cm long. Roll them onto metal tubes that I have previously greased with melted butter. Brush the rolled strips with beaten egg, place them and the tubes on a baking sheet lined with baking paper and bake until golden brown. It takes about ¼ hour.
3. When the cream rolls have cooled, I carefully remove the tubes from them. In the meantime, I prepare the cream. In a bowl, I beat the egg whites with a pinch of salt and gradually add the caster sugar. When the egg whites are almost whipped, I transfer the bowl with the egg whites to a water bath. I continue beating until the egg whites are beautifully shiny and stiff.
4. Transfer the cooled cream to a pastry bag and fill the cream rolls on both sides. Finally, sprinkle them with powdered sugar.