They are made quite quickly and are eaten just as quickly. Their only drawback is that having tried it once, it becomes hard to stop, and in fact they are not even dietary at all ... Eh! But since the family asks, then I just can't help but do them.

Take just powdered sugar, since sugar will definitely not dissolve in butter and afterwards it will crunch unpleasantly on your teeth.

Total cooking time - 1 hour 30 minutes
Active cooking time - 1 hour 0 minute
Cost - Average Cost
Calorie content per 100 g - 288 kcal
Servings Per Container - 24 Servings

How to make curd custard buns

Ingredients:

Wheat flour - 200 g
Water - 200 g
Butter - 100 g
Chicken egg - 5 PCS. weighing 64-67 grams
Salt - 1 pinch
Butter - 170 g for cream
Cottage cheese - 330 g
Powdered sugar - 80 g
Condensed milk- 120 g
Cognac - 1 tablespoon or brandy
Vanilla sugar - 1 tsp
Powdered sugar - 1 tbsp for sprinkling

Preparation:

1. The butter, which we will take for the cream, must be selected from the refrigerator in advance, long in advance, preferably in the evening and at night, since we need it in a softened state.
We will start cooking with the dough, and we will already make the cream while baking the rings.
The specified amount of ingredients makes approximately two baking trays of custard buns.
We put a saucepan with 200 grams of water, 100 grams of butter on the fire, add a pinch of salt and bring everything to the complete dissolution of the oil and boil.

2. During this time, sift 200 grams of flour into a bowl.
After the contents of the saucepan boil, add all the flour into it at once and stir quickly and vigorously. Stir until the dough is homogeneous so that no dry flours remain in it. The latter should be completely and completely brewed.

In theory, the fire, after you have poured the flour and started stirring, does not need to be turned off so that the flour is brewed reliably. But I have been making choux pastry for many years, and quite often (well, it's very simple!), And I love it dearly, and I've tested it dozens of times empirically - if you turn off this very fire, and then add flour and stir, it will brew for sure as good as with fire, but the pan will suffer less, which pleases. Probably, this method is not very good if we are talking about a very large amount of flour and dough, but on such a home scale, safely turn off and brew flour.

3. Select the dough from the saucepan to the bowl in which you will knead it with the eggs and let cool slightly. It can be warm, but not hot, because in this case eggs driven into it can “boil”. Pay attention to the weight of the eggs! They are rather big. Otherwise, take 6 pieces. In short, focus on weight rather than eye.
First, mix one well, and then add the next egg.

The dough should be smooth, viscous, keep its shape well, and not blur.
Turn on the oven and preheat to 180 ″.

4. Line a baking sheet with baking paper (I have a kind of reusable mat).
Put the dough in a bag for settling. Try to stuff it tightly, if possible without air.

We plant the dough in the form of rings with a diameter of about 7 centimeters (or if desired). Of course, you can give any shape, up to just lay out with a spoon, in the end you get the usual round products.
We make them at a decent (2 centimeters required) distance from each other, since they will grow when baking.

Smooth all protruding ends with damp fingers.

5. We send the baking sheet to the preheated oven. Baking time: 25-30 minutes. It all depends on the individual characteristics of your particular oven. If the choux pastry is underexposed in the oven, it will fall off. And another important point: you cannot open the oven during baking - again, the dough will surely fall off.

But after 25 minutes, you can safely get 1 piece and check the readiness. Cut it open - in the middle, the finished dough is almost empty, with sparse and thin layers of dough.
So, the first time has been baked, choose and immediately, while the oven is hot, go to the second one.

6. In the meantime, everything is baked, it's time to make the cream.
Beat the softened butter with powdered sugar, adding vanilla sugar, until light and airy. This procedure should not last for you less than two or three minutes, because we do not want to feel lumps of oil in the cream, and we want everything to be sufficiently airy.

Add a spoonful of brandy, condensed milk and continue to beat for another minute or two.
I take cottage cheese already mashed (found in the store). If you have a regular one, it will be better to grind it through a sieve.
Add cottage cheese to the butter mixture and beat well until smooth. We spread the cream in a cornet (of course, you can just use a spoon).

7. Cut our rings lengthwise and fill the lower part with cream. Next, close it with the top and lightly press and glue. In order for the two halves of the rings to “stick” to each other, the cream should be slightly above the level of the cut.
Sprinkle the rings with powdered sugar. And you can invite everyone to tea!

Enjoy your meal!

Ingredients:
To prepare the dough:

• - 2 glasses
• Water - 1 glass
• Milk - 1 glass
• Eggs - 8 pcs.
• Butter - 200 g.
• Salt - a pinch

To prepare the filling:

• - 250 - 300 g.
• Sour cream - 4-5 tbsp. spoons
• Powdered sugar to taste.

Cream cake recipe

Custard ring loved by many. They often complain that at home the curd cream does not work out as it should. I have come across recipes with condensed milk, and with sugar, and with store-bought curd mass. Tasty, but not that good.
In fact, everything is very simple and, in general, very typical for catering establishments. For these rings, curd is mixed ... with butter cream. In half. In the simplest version, the cream is prepared from butter and powdered sugar, but the cream with the addition of condensed milk has a more pleasant taste. It is with whipped butter cream that the filling turns out to be tender, not cloying and just right.
And I will not fail to say a few words about sugar and powdered sugar. Remember that sugar does not dissolve in butter. And if you put sugar in the cream, and not powder, it will crunch unpleasantly on your teeth. That is why powder is either added to the cream, or syrup is boiled from sugar (with milk and / or eggs). This also applies to vanilla sugar, if you use it - you need to grind it in a mortar before adding it to the cream.
Choux pastry is made by, traditionally, the rings are deposited through a toothed nozzle, then powdered sugar is very beautifully laid on them. The diameter of the nozzle is 10-15mm.

15 pieces
Dough:
200g flour
100g butter
180g water
pinch of salt 2g
300g eggs (5pcs large)

Cream:
320 g cottage cheese
175g butter
90g icing sugar
65g condensed milk
1 bag of vanilla sugar
1 tbsp cognac or dessert wine

icing sugar for dusting

Prepare the dough as directed. Transfer to a bag with a serrated tip with a diameter of 10-15mm, place the rings on a baking sheet lined with baking paper.

Bake at 220C for 15 minutes, then at 180C for 25 minutes. Cool down.

Prepare the cream. Beat the softened butter with powdered sugar and crushed vanilla sugar until whitening. Add condensed milk in several portions, whisk thoroughly at maximum speed. Add cognac at the end.

Rub the cottage cheese through a sieve into the finished cream.

Cut the rings and fill them with cream. You can from a bag, you can just use a spoon.

Sprinkle with powder.

But before you eat - cool it down!

After a few days off, I did a morning run through the garden plots. Please do not be confused, not a raid, but a run :-)

It was raining at night. The grass is wet, fresh, good. It smells like a new harvest and close autumn. And at home there will be hot tea and airy custard rings, which he baked yesterday until late in the evening.

After taking a shower, I looked into the children’s room and saw a picture: the smaller child, lying in bed, hugging a plate, tramples these same cakes and smiles with his lips stained with cream ...

Custard Custard Recipe

For the test:

• flour - 200 g;
• butter - 100 g;
• water - 180 g;
• eggs - 5 pieces;
• a pinch of salt;

For the cream:

• cottage cheese - 320 g;
• butter - 175 g;
• icing sugar - 90 g;
• condensed milk (regular, not boiled) - 65 g;
• a bag of vanilla sugar (10 g);
• a tablespoon of brandy;
• some powdered sugar for dusting.

I have wanted to do it for a long time, and now, I decided.

When I was cooking, I said that I was not going to buy electronic scales. And now I measured the products on the scales, so as not to make a mistake and get the dough of the desired consistency.

He took a saucepan, put oil in it, poured water.

He threw in another pinch of salt, put it on the fire and brought it to a boil. To get choux pastry, you need to make the fire smaller, without removing the saucepan from the stove, sift flour into it.

I just didn’t have time to cook and take pictures, so I put the pan on the table so that the dough would not burn. I quickly mix the contents with a spatula, and when the dough sticks together, becomes homogeneous and shiny, I remove it from the stove.

Put it in a bowl and chill until warm. He broke the eggs into a separate bowl, beat them a little with a whisk.

Add the eggs to the dough in portions of a few spoons and stir with a mixer.

It turns out this is such a viscous dough.

I load it into a 10 mm toothed piping bag. I put the custard rings about 6-7 cm in diameter on a baking sheet with parchment paper.

I'll clarify right away that the first cakes turned out to be not very lush, so then I planted the rings in two layers - what was needed came out. Or you should use a larger nozzle, 15 mm in diameter, but I don't have one.

In general, the pastry bag is a separate story, the two Chinese versions of the bag and syringe that I had earlier tortured to death with their inconvenience.

The whole city went until he found in a completely inconspicuous shop a normal bag with simple and reliable stainless steel attachments. It costs twice as much, but, as they say, we are not rich enough to buy cheap things ...

According to the recipe, cakes should be baked for the first 15 minutes - at a temperature of 220 degrees, then 25 minutes - at 180 degrees. It took me about 30 minutes for everything (especially the oven). It turned out two dozen cakes.

For the cream, I ground vanilla sugar in a mortar to a powdery state, because the sugar grains do not dissolve in oil, and will crunch on my teeth. For the same reasons, instead of the usual sugar for the cream, powder is also taken.

Beat well softened butter with a mixer with powdered sugar and vanilla sugar.

I add condensed milk in portions and continue to beat at high speeds for several minutes.

In conclusion, add cognac and beat a little more. I rub the cottage cheese straight into the cream through a fine sieve.

I also decided to add a summer flavor to half of the cream. Mixed it with a few tablespoons of thawed homemade strawberries - delicious!

I cut the cooled rings with a knife and stuff them with cream (you can just use a spoon).

Sprinkled with powder. The beauty!

And it would be necessary to try, but I have already tried condensed milk, and cream, and strawberries. Nevertheless, I ate a small ring - wonderful and awesome!

The next morning the custard rings were even tastier - they were infused. It is necessary to do it, especially since almost half of the cream remains, keep this in mind. I also want to cook with glaze ...

That's all for today. Good luck and see you soon, dear readers!

If nothing like this happened in your childhood, we still recommend you this quick and win-win perfect dessert.

Custard rings are especially great for breakfast with aromatic tea or tart strong coffee.

WELDED RING RECIPE

What do you need:

Dough:
500 ml water
1 pinch of salt
120 g margarine
280 g flour
6-8 eggs (6 large)
powdered sugar - for decoration

Cream:
700 ml cream 38%
6 tbsp icing sugar
vanillin - on the tip of a knife

How to make custard rings:

1. For the test, heat the oven to 170 ° C.

2. Pour water into a saucepan, put on fire. Add a pinch of salt.

3. Cut the margarine into cubes and add to the saucepan.

4. Heat until margarine is completely melted. Never bring to a boil.

5. Remove the saucepan from the heat and add all the flour at once. Mix thoroughly and vigorously.

6. Return the saucepan to the fire and heat for 2-3 minutes, stirring constantly, until the dough easily falls behind the sides and bottom of the saucepan. Remove from heat. Refrigerate.

7. Transfer the dough to the mixer bowl and gradually introduce the eggs one at a time, each time actively beating the mass until smooth.

8. Transfer the dough to a pastry bag with the "cloves" attachment and place the rings on a baking sheet lined with baking paper.

If there is no pastry bag and nozzle, you can use an ordinary plastic bag by cutting off the corner.

9. Bake rings until golden brown for 15-20 minutes. Cool cakes completely on a wire shelf at room temperature. Using a sharp knife, cut each ring into 2 equal parts.

10. For the cream, beat the cooled cream until soft peaks.

11. Sift the icing sugar and vanillin into the cream.

12. Beat first at the minimum speed of the mixer until the icing sugar and cream are completely mixed, then increase the speed and beat until firm foam.