Custard rings with curd cream

16 servings
1 hour

I love and often cook pastries from custard dough. I consider this recipe for curd ring very successful, the proportions for the dough are ideal! See what the cut rings are, which is what well-baked custard cakes should look like. I would change the cream a little by removing some of the oil. But these are my personal preferences.

How to make custard rings with curd cream? Prepare the products to make the dough. I always take eggs of category zero. Three to four eggs can go into the dough, this will be revealed during the kneading process. But prepare four eggs, just in case. It is not necessary to sift flour for this type of dough, it will be brewed, and eggs will give air content to the dough.

Take any utensils you can put on the fire. Pour water into it, put the oil, add a pinch of salt. Put on a medium heat. With light stirring, first wait for the oil to melt and then the mixture to boil. It will take very little time, no more than 5 minutes.

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 with water, achieving a homogeneous mixture. This is how you brew flour. Do not remove the dishes from the fire for several minutes, stirring the dough all the time. Gradually, it will gather in a lump, and at the bottom it will begin to form as if & quot; velvet & quot; layer is a signal that everything is ready, you can shoot.

Cool the dough to a warm state, it will take about 10 minutes. And start injecting eggs into it one at a time. We broke one thing - and actively start mixing. I always do it by hand, with a spatula or spoon. You can use both a mixer and a whisk - this is a matter of habit.

At first you will feel like the egg and dough will never mix, they will hang over a bowl from side to side separately. But gradually the mass will begin to become uniform and smooth. Once that happens - add a second egg and start kneading again.

You can add three eggs safely. Next, see the state of the test. It should become very elastic so that it does not fall from the shoulder blade, but smoothly stretches. If the dough isn't the same yet, grab a fourth egg. First break it into a cup and mix. Add half first, stir and then look at the fluidity of the dough. I didn't need the other half.

Transfer the finished dough to a pastry bag. For such rings, you will need an & quot; open star & quot; attachment. If you do not have a bag, then take a durable bag, put dough in it and cut off one corner.

Cover the baking sheet with baking paper. I use a Teflon mat. Deposit the ring-shaped dough on top of it. Be sure to leave gaps between them, the custard dough grows during the baking process. Determine the exact time and temperature of baking by your oven.

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

Prepare the products to make the cream. Cottage cheese can take any fat content, but the fatter the cream will taste better. do not use grained cottage cheese, it is not suitable for this kind of dessert. Remove the oil from the refrigerator in advance, it should become soft. Use not sugar, namely powder, sugar in oil will not dissolve and make the cream grainy. take a drop of vanillin, as it is very intense in taste.

Add the powder and vanillin to the soft oil, whisk with a mixer.

Place the condensed milk, whisk again until smooth, smooth.

Add the curd to the cream by wiping it through a sieve. This process will make the cottage cheese homogeneous and tender. Instead of a sieve, you can first break through the cottage cheese with a blender.

Take the mixer again and mix the curd with the oil mass. The finished cream is dense but soft. transfer it to a pastry bag with the same star attachment. Or, use the regular cut-corner bag again.

Cut the ring into two parts. Deposit the bag cream on one half. Cover with the other half. This is the easiest way to fill rings with cream at home. Put the finished rings in the refrigerator for an hour so that the cream stabilizes and cools. You can sprinkle powder on top of them.