Custard rings with cottage cheese cream

Step-by-step cooking

1. Step 1:

   

   How to make custard rings with cottage cheese cream? Prepare the products for making the dough. I always take the eggs of the zero category. The dough can take from three to four eggs, this will be found out during the kneading process. But just in case, prepare four eggs. Flour for this type of dough is not necessary to sift, it will be brewed, and eggs will give the dough airiness.

2. Step 2:

   

   Take any dishes that can be put on the fire. Pour water into it, put oil, add a pinch of salt. Put it on medium heat. With light stirring, first wait for the oil to melt, and then the mixture to boil. It will take quite a bit of 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 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 into a lump, and a kind of "velvet" layer will begin to form at the bottom - this is a signal that everything is ready, you can take it off.

4. Step 4:

   

   Cool the dough to a warm state, it will take about 10 minutes. And start injecting eggs into it one by one. Broke one - and actively start mixing. I always do it manually, with 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 out in 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 add three eggs safely. Then look at the status of the test. It should become very elastic so that it does not fall off the shoulder blade, but stretches smoothly. If the dough is not like that yet, take the fourth egg. First break it into a cup and mix. Add half first, mix, and then look at the fluidity of the dough. I didn't need the other half.

7. Step 7:

   

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

8. Step 8:

   

   Cover the baking sheet with baking paper. I use a Teflon mat. Put the dough on it in the form of rings. Be sure to leave gaps between them, the custard dough grows during the baking process. Determine the exact time and temperature of baking according to your oven.

10. Step 9:

    

    Bake the rings in an oven preheated to 200 °With 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, inside they should be dry and hollow. Leave the rings to cool.

11. Step 10:

    

    Prepare the products for making the cream. Cottage cheese can take any fat content, but the fatter, the tastier the cream will be. do not use granulated cottage cheese, it is not suitable for this kind of desserts. Remove the oil from the refrigerator in advance, it should become soft. Do not use sugar, namely powder, sugar in the oil will not dissolve and will make the cream grainy. take a drop of vanilla, as it is very intense in taste.

12. Step 11:

    

    Add powdered sugar and vanilla to the soft butter, beat with a mixer.

13. Step 12:

    

    Put condensed milk, whisk again until smooth, smooth cream.

14. Step 13:

    

    Add cottage cheese to the cream by rubbing it through a sieve. This process will make the cottage cheese homogeneous and tender. Instead of a sieve, you can pre-punch the cottage cheese with a blender.

15. Step 14:

    

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

16. Step 15:

    

    Cut the ring into two parts. Put the cream out of the bag on one half. Cover with the other half. This is the easiest way to stuff 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 them with powder on top.