Custard rings with curd cream

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make custard rings with curd cream? Prepare ingredients for making dough. I always take eggs of the zero category. The dough may contain three to four eggs; this will become clear during the kneading process. But just in case, prepare four eggs. It is not necessary to sift the flour for this type of dough; it will brew, and the eggs will add airiness to the dough.

2. STEP 2

   

   Take any utensils that can be put on fire. Pour water into it, put oil, add a pinch of salt. Place on medium heat. While stirring lightly, first wait until the butter melts and then the mixture comes to a boil. This will take very little time, no more than 5 minutes.

3. STEP 3

   

   As soon as the water boils, pour all the flour into it at once. Without removing from the heat, immediately begin to actively stir the flour and water, achieving a homogeneous mixture. This is how you brew the flour. Do not remove the dishes from the heat for several minutes, stirring the dough all the time. Gradually it will gather into a lump, and a sort of “velvet” layer will begin to form at the bottom - this is a signal that everything is ready and can be removed.

4. STEP 4

   

   Cool the dough until warm, this will take about 10 minutes. And start introducing eggs into it one by one. Break one - and actively start mixing. I always do this by hand, using a spatula or spoon. You can use both a mixer and a whisk - it's a matter of habit.

5. STEP 5

   

   At first it will seem to you that the egg and dough will never mix, they will hang around the bowl from side to side separately. But gradually the mass will begin to become homogeneous and smooth. As soon as this happens, add the second egg and start kneading again.

6. STEP 6

   

   You can safely add three eggs. Then look at the test status. It should become very elastic so that it does not fall off the shoulder blade, but stretches smoothly. If the dough is not yet the same, take the fourth egg. First, break it into a cup and stir. Add half of it first, mix, and then watch the flow of the dough. I didn't need the second half.

7. STEP 7

   

   Place the finished dough into a pastry bag. For such rings you will need an open star attachment. If you don't have a bag, then take a strong bag, put the dough in it and cut off one corner.

8. STEP 8

   

   Line a baking tray with baking paper. I use a Teflon mat. Pipe the dough onto it in the shape of rings. Be sure to leave gaps between them; the choux pastry will grow during baking. Determine the exact baking time and temperature based on your oven.

9. STEP 9

   

   Bake the rings in an oven preheated to 200°C for about 25 minutes. Then reduce the temperature to 170°C and keep in the oven for another 5-10 minutes. Do not open the oven during baking; the rings may fall off. The finished rings will be plump, golden, easily separated from the paper, and inside they should be dry and hollow. Leave the rings to cool.

10. STEP 10

    

    Prepare ingredients for making cream. You can use cottage cheese of any fat content, but the fattier it is, the tastier the cream will be. Do not use cottage cheese, it is not suitable for this kind of dessert. Remove the butter from the refrigerator in advance; it should become soft. Use powder rather than sugar; sugar will not dissolve in butter and will make the cream grainy. Take a drop of vanilla, as it has a very intense taste.

11. STEP 11

    

    Add powder and vanillin to the soft butter, beat with a mixer.

12. STEP 12

    

    Add condensed milk, beat again until smooth, homogeneous cream.

13. STEP 13

    

    Add cottage cheese to the cream, rubbing it through a sieve. This process will make the curd smooth and tender. Instead of a sieve, you can first punch the cottage cheese with a blender.

14. STEP 14

    

    Take the mixer again and mix the cottage cheese with the butter mixture. The finished cream is dense but soft. Place it in a piping bag fitted with the same star tip. Or use a regular bag again with the corner cut off.

15. STEP 15

    

    Cut the ring into two parts. Pipe the cream from the bag onto one half. Cover with the other half. This is the easiest way to fill rings with cream at home. Place the finished rings in the refrigerator for an hour to allow the cream to stabilize and cool. You can sprinkle them with powder on top.

Comments on the recipe

Kate

29.09.2023

5

I am delighted! For lovers of the sweet life, here is another version of eclair cakes with condensed milk.

Alya

29.09.2023

5

Custard cakes are a special delicacy in general, and when they are combined with curd cream, it is a masterpiece! I usually correct something in the authors’ recipes, but this one is clear. The rings did not settle during the baking process or lose their shape when they came out of the oven, which is important. But they were initially hard. Therefore, keep in mind that to avoid crumbling when cutting, you need to use a sharp knife. I cooled the cream a little before working with it, this makes it easier to squeeze out of the syringe. When the cakes stood in the refrigerator for about an hour, the butter-curd cream froze even better and became tender and not cloying, but with a slight sweetness. The choux pastry has become softer. The cake melts in your mouth. Thanks to the author for this recipe: Custard rings with curd cream!