What could be nicer than remembering your favorite childhood treat - custard rings with curd cream? Sometimes you want to feel this taste and aroma familiar from childhood so much that you involuntarily start looking for a recipe for this delicacy, which is very easy to make, it takes only a little effort of time and patience.

The calorie content of this baking is about 330 kcal per 100 gr.

A set of products for making dough:

• 150 grams of flour;
• 5 large chicken eggs;
• 125 milliliters of water;
• 125 grams of butter;
• 125 milliliters of milk;
• 1 tablespoon of sugar;
• some salt.

A set of products for making cream:

• 400 grams of fresh soft cottage cheese;
• 200 grams of sugar;
• 100 grams of butter;
• vanillin to taste;
• a little powdered sugar (for decoration).

Step by step recipe

After we have taken all the necessary products, we can begin to execute the recipe and start preparing this delicious dessert.

1. Heat water in a small saucepan, add milk and chopped butter. Mix.
2. Add salt and sugar. It is important that the butter melts completely while stirring, and the salt and sugars dissolve.
3. 
   After the mixture begins to boil, it must be removed from the heat and the sifted flour should be poured very quickly. You need to try to stir the mixture, achieving a homogeneous consistency. In the finished dough, in no case should there be lumps of flour - this will make the recipe better.
4. After the task is completed, we return the dough to the fire and begin to beat it for another 2-3 minutes, until the dough begins to stray into a single lump, and a white flour coating appears at the bottom of the saucepan.
5. 
   Transfer the custard dough to a bowl and grind a little more so that it is no longer too hot.
6. 
   Whisk the eggs into the cooled dough one by one. However, you should not break the next egg until the previous one is not sufficiently mixed into the dough. After each broken egg, we check the consistency of our mixture. Ideally, it should slowly drain spoons.
7. 
   We transfer the finished dough into a pastry bag with a round or notched nozzle. We begin to squeeze out of it onto a baking sheet, previously greased with butter or covered with parchment, circles of the desired size - custard rings. You need to squeeze out at a distance of 4-5 centimeters from each other, and that's all, because the rings begin to expand during cooking and can stick together with each other.
8. 
   We send the baking sheet to the oven, which must be preheated to 200-220 degrees. After 10 minutes, after the start of baking, lower the temperature to 180 degrees and bake at this temperature until ready (25 minutes).
9. Immediately after the rings are ready, they must be removed from the oven and pierced at the base or side with a sharp object. This will allow excess steam to escape, and we will also get a hole through which we will pour the cream into the cake.

Advice: When following the recipe, you should not open the oven for the first 20 minutes after the cake has been baked, as this can cause negative consequences - the dough can simply settle and air cakes will no longer work. When preparing such cakes, you need to know that it is better to overbake them than underbake them.

After a few days of break, I did a morning jog through the garden plots. Please do not confuse, 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 waiting for hot tea and airy custard rings, which I baked yesterday until late in the evening.

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

Recipe for custard rings with curd cream

For test:

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

For cream:

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

I've wanted to do this for a long time, and now I've decided to.

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 be mistaken 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 custard dough, 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 wouldn’t 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.

Placed in a bowl and cooled until warm. In a separate bowl, break the eggs, beat them a little with a whisk.

In portions of a few tablespoons, add the eggs to the dough and stir with a mixer.

It turns out such a viscous dough.

I load it into a pastry bag with a notched nozzle with a diameter of 10 mm. I plant 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 I needed came out. Or you should use a larger nozzle, 15 mm in diameter, but I don’t have one.

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

The whole city proceeded until I found in a completely inconspicuous shop a normal bag with simple and reliable stainless steel nozzles. 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 to do everything about everything (features of the oven). It turned out two dozen cakes.

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

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 speed for several minutes.

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

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

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

Sprinkled with powder. Beauty!

And it would be necessary to try, but I have already tasted 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. You need to do it, especially since almost half of the cream is left, keep this in mind. I also want to make frosting...

That's all for today. Stay healthy and see you soon, dear readers!

If you didn’t have anything like this in your childhood, we still recommend you this quick and win-win perfect dessert.

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

RECIPE FOR LUXURIOUS RINGS

What do you need:

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

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

How to make custard rings:

1. For the dough, 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 the 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 heat and heat for 2-3 minutes, stirring constantly, until the dough begins to easily lag behind the walls and bottom of the saucepan. Remove from fire. Cool down.

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

8. Transfer the dough to a piping bag fitted with a toothpick and pipe the rings onto 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 the rings until golden brown for 15-20 minutes. Cool cakes completely on a wire rack at room temperature. With a sharp knife, cut each ring into 2 equal pieces.

10. For the cream, beat the chilled cream to soft peaks.

11. Sift powdered sugar and vanilla into 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 a strong foam.

Beloved by many custard ring. Often they complain that at home the curd cream does not turn out the way it should. I met recipes with condensed milk, and with sugar, and with store-bought curd mass. Delicious, but not the same.
In fact, everything is very simple and, most importantly, very typical for catering establishments. For these rings, cottage cheese is mixed ... with butter cream. in half. In the simplest version, the cream is made from butter and powdered sugar, but 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 like it should be.
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 pour sugar into the cream, 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 according to, traditionally the rings are deposited through a notched nozzle, then powdered sugar falls on them very beautifully. Nozzle diameter 10-15mm.

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

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

powdered sugar for sprinkling

Prepare the dough as directed. Transfer to a bag with a 10-15 mm diameter toothed tip, deposit 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 cream. Beat softened butter with icing sugar and crushed vanilla sugar until white. Add condensed milk in several portions, whisking thoroughly at maximum speed. At the end, add cognac.

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

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

Sprinkle with powder.

But before you eat - cool well!

Many of us simply love custard rings with curd cream from childhood, and I am no exception to the rule =). I tried several recipes for fillings for rings: with curd mass from the store, and with sugar, and with white chocolate - everything is delicious, but “everything is not right” tastes. It was the curd cream that I will talk about in this recipe that turned out to be ideal. In fact, it is very easy to prepare and its secret is that the cottage cheese is mixed with butter cream, only in this way a homogeneous, smooth, very tasty and tender filling for custard rings is obtained.

Ingredients for custard dough (for 15 rings):

• Flour - 200 g
• Butter - 100 g
• Water - 180 g
• Salt - 1/3 tsp
• Eggs - 300 g without shell (this is about 4-5 large C0 eggs)

Cream cheese ingredients:

• Curd - 320 g
• Butter - 175 g
• Powdered sugar - 90 g
• Condensed milk with sugar - 65 g
• Vanilla sugar - 10 g
• Cognac or dessert wine - 1 tbsp.

How to cook choux pastry for cakes (step by step recipe with photos):

If you have ever cooked according to my recipes, then you can handle the rings without difficulty, because any custard dough from the above recipes is suitable for their preparation.

Put butter (100 g) in a saucepan with a thick bottom, pour water (180 g), add salt (1/3 tsp), put on fire and melt. The fire should be medium so that everything melts and heats up as soon as possible.

Constantly stir the contents of the saucepan so that the mixture melts and boils faster.

Before boiling, the fire can be large or medium, but after boiling, it should be reduced to a small one.

Wait for the mixture to boil, and immediately pour out all the flour (200 g).

Stir until the lumps disappear so that the white flour is nowhere to be seen. We make intense movements, trying to smooth the dough along the walls and bottom of the saucepan. It will work at first, but as it boils, the dough will clump together.

The dough will be properly brewed if it has stood on fire for 2 minutes after gluing into a ball, and a film has appeared on the bottom of the stewpan. The photo below shows that there is a crust on the bottom. It should not be torn off (otherwise it will be felt in ready-made cakes with hard lumps), the very fact of such a layer at the bottom indicates that everything is going according to plan. Set the pastry aside and move on to the eggs.

Eggs (300 g) should be stirred with a fork until the whites and yolks are combined. Add the egg mass gradually, in small portions, because the dough may be too liquid if you accidentally shift the eggs.

Pour the eggs into the dough (about 1/5 part), stir. Then pour the same portion, stir again and so on. When there is very little egg mass left in the bowl of eggs, carefully monitor the density of the dough. You may not need the last batch of eggs.

This photo shows how thick the dough should be, flowing from the spatula into the bowl, it forms a “triangle”

Transfer the dough to a piping bag (you can use a star or other toothed tip). Squeeze out the dough in a circle in the form of a ring, leaving a void in the middle. In this way, proceed with the whole dough, leaving a distance of 2-3 centimeters between the blanks (custard dough in the oven rises and swells strongly, increases in size).

I bake all products on teflon mats, you can also use silicone, baking paper, whatever you like and trust.

It is good to heat the oven for baking cakes to a temperature of 200 C, the “Top-Bottom” mode. Bake for the first 10 minutes at 200 C, then lower the temperature to 170 C and bake for another 20 minutes (depending on the power of your oven, it may take a little more or less time) Ready-made cakes should be a beautiful ruddy color, absolutely dense crust surface should produce a dull empty sound).

It is very important not to open the oven for the first 20 minutes of cooking! Otherwise, the dough will settle and never rise again!

Cooking curd cream for cakes

In the simplest recipe, the cream is made from butter and powdered sugar, but if you add condensed milk, the cream will turn out even tastier. It is the whipped butter cream that is responsible in the filling for tenderness, uniformity, in addition, the curd cream ceases to be cloyingly sweet.

Many replace powdered sugar with regular sugar. Remember that sugar cannot dissolve in butter. If you make such a replacement, it will be felt in the cream and crunch on your teeth. It is for this reason that either powder is added to the cream, or sugar syrup is boiled with milk and eggs (as in).
For cottage cheese cream, you need to choose pasty cottage cheese. If you use granular, it will be very difficult to bring it to a homogeneous state. Initially, you need to beat softened butter (175 g) with powdered sugar (90 g) until white.

It is not recommended to replace powdered sugar with ordinary sugar, because even the smallest sugar dissolves in oil with great difficulty, it will be felt as grains in the cream. Powdered sugar is also better to take without additives in the form of starch. It is for this reason that it is recommended to use not vanilla sugar, but vanilla extract. If you still decide to add vanilla sugar, rub it with a pestle in a mortar.

Whip the cream until smooth.

Pour in condensed milk (65 g). I use only high-quality condensed milk without vegetable fats in the composition (manufacturer - Rogachev). Most likely, the reason lies in condensed milk: modern part manufacturers add solid vegetable fats such as palm oil to their products.

As for cottage cheese for cream, ideal, as I said above, is homogeneous, pasty cottage cheese in briquettes, which can be additionally rubbed through a metal sieve directly into cream (320 g).

Beat the cream again for 1-2 minutes until smooth.

The finished curd cream looks smooth and uniform.

Filling the custard rings with cream

After the custard rings have cooled, cut each into two halves. The porous structure inside indicates that the dough was brewed correctly.

Transfer the cream to a pastry bag (you can not use a metal nozzle here), squeeze the filling in a circle into each ring and cover with the second part of the ring.

These are the custard rings with cottage cheese cream obtained. Happy tea!

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