Choux pastry is prepared quite simply: 10 minutes - and you can put the eclairs on a baking sheet. But it would be too good if the preparation of such a wonderful dessert could do without pitfalls. Choux pastry has two of them, and the first is the critical consistency. A little more liquid - and your blanks have already spread over the baking sheet in shapeless pancakes, a little less - they do not swell when baking. And with the liquid in the recipe it is just difficult, because 1 egg - it can be 50 grams, and 70 and 80. Therefore, be prepared for the fact that eggs may have to be added in parts. If you see that the dough is approaching the desired consistency, beat the last egg and pour in a little, so as not to miss the right moment.

The second trick - do not open the oven until the rings are browned, and then wait until they begin to easily remove from the baking sheet.

Ingredients

Custard dough:

• water 250 ml
• wheat flour 200 g
• salt 0.25 tsp
• butter 130 g
• chicken egg 4 pcs.

• boiled condensed milk 300 g
• butter 200 g

For decoration:

• dark chocolate to taste

Preparation

1. So, start by making the dough. Pour water into a saucepan. Add salt and butter. Bring to a boil, stirring occasionally to dissolve the ingredients.

2. Add flour, which is sieved beforehand, into the boiled oil mixture. Stir with quick movements until smooth.

3. As a result, you should get a mass that moves well from the walls. The dough should gather into a lump. Cool down a little.

4. Add chicken eggs one at a time to the cooled dough. After adding the egg, stir well until smooth.

5. You should get a smooth and homogeneous mass.

6. Line a piece of parchment on a sheet of metal. Transfer the dough to a pastry bag. Place on parchment in the form of rings of the desired diameter at a short distance from each other. Place in a hot oven for 40-50 minutes. Bake at 200 degrees. The finished rings easily come off the parchment.

7. Prepare the cream. Add room temperature butter and boiled condensed milk to a deep bowl. Beat with a mixer until smooth and creamy.

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 of water
1 pinch of salt
120 g margarine
280 g flour
6-8 eggs (6 large)
icing 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 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 chilled cream until soft peaks.

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

12. Beat at 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.

Choux pastry cakes are distinguished by a special sophistication of taste and aesthetics of appearance. Custard rings are a type of custard eclairs. Most often they are filled with butter cream, but it all depends on your taste preferences. Curd or custard goes very well with the crispy base of the choux pastry. Let's make custard rings with a light cream together.

Ingredients

To prepare custard rings with cream, we will need the following ingredients:

• flour - 2/3 cups for dough and 1.5 tablespoons for cream;
• water - 2/3 cup;
• butter - 70 g;
• salt - 1/2 teaspoon;
• eggs - 2 pcs.;
• milk - 400 ml;
• sugar - 2 tablespoons;
• icing sugar - 1 tablespoon.

How to make custard rings

1. Pour 2/3 cup of water into a thick-bottomed ladle. Put salt and butter in the water,

2. Place the ladle on the fire.

3. Bring the mass to a boil, and then pour the flour into it.

4. Bring the mass to homogeneity over the fire, constantly stirring the dough with a spatula. Then remove the dough from the heat and let it cool slightly.

5. Into the slightly cooled custard mixture, add two eggs

6. Knead the dough by hand (with a spoon or fork) or using a blender.

7. Turn on the oven to heat up to 220 degrees. Cover the baking sheet with parchment and use a cooking syringe to form dough rings on it.

8. We bake the rings for the first 10 minutes at a temperature of 220 degrees, and then reduce the temperature to 180 and cook the cakes for another 7 minutes. The finished rings are golden in color and firm to the touch.

9. Let's take a cream. To do this, put two tablespoons of sugar in a ladle (a little more is possible) and one and a half tablespoons of flour.

10. Pour 400 ml of milk into flour and sugar and place the ladle on the fire. Bring the cream to a boil, while constantly stirring it with a whisk.

11. Cover the finished cream with cling film or cellophane bag and leave to cool completely.

12. Cut the custard rings so that the lower and upper parts are of the same thickness.

13. Fill the bottom of each ring with cream using a cooking syringe, and then cover this structure with the top of the ring. We decorate the custard rings with powdered sugar and serve with tea or coffee.

Custard ring with curd cream

Simple and delicious! Try it!

For the recipe you will need: (for 12-14 rings)

For the test:

125 g water
125 g milk
125 g butter
150 g flour
5 g salt
10 g sugar
4 - 5 large chicken eggs

For the cream:

100 g butter
150-200 g sugar
400 g soft cottage cheese
Vanilla sugar bag (optional)
Sugar for dusting rings

COOKING:

First, a little history of choux pastry:

“It is believed that the choux pastry was invented in 1540 by Panterelli, the chef of Catherine de Medici, and called his work pate a Panterelli. Over the years, the original recipe changed, and with it the name: the dough was called pate a Popelini, later - pate a Popelin. Usually the "swaddling clothes" were shaped like a woman's breast - at least so it seemed to the ardent Italians. Around 1760, French pastry chef Jean Avis (by the way, the teacher of the founder of the St. Petersburg school of culinary arts Marie-Antoine Karem) created “shu” buns. True, something similar existed in French cuisine in the middle of the 18th century, but only similar, nothing more. Here is how pate a choux was prepared at that time: “Boil potatoes, mash. Add eggs and spoon into cabbage-like balls. Bake. "
The ingenious Jean Avis, undoubtedly familiar with the ideas of his predecessors (no wonder they say that French cuisine was largely created by Florentine chefs), simply replaced the potatoes with boiled flour and got unusual buns. Why buns? The fact is that Jean, about whom Karem wrote: "the famous Avis, master of choux pastry", at that time worked as the chief pastry chef in the best confectionery in Paris on rue Vivienne and delivered his masterpieces to the table of the great French diplomat Talleyrand. Subsequently, Karem himself had a hand in improving his teacher's choux pastry, which they began to call in the same way - pate a choux, that is, "dough for cabbage heads." Poor Panterelli and French mashed potatoes were gone. And the dough "shu" - "for cabbage heads" - on the contrary, went down in history. "
"Wikipedia" and nnm.ru/blogs/serein/pirozhnoe_shu

And now a little theory.

Water vapor is the driving force behind the choux pastry. Yes, yes, it is because of him that it rises so much during baking and it is thanks to the water vapor that a void is formed inside the cakes, which can be filled with filling or cream. In this regard, for a good rise, the choux pastry must, firstly, contain a large amount of water, and, secondly, it must be elastic enough to retain these vapors during the baking process. But first things first.

A high level of hydration of choux pastry is achieved in two ways: by pre-brewing flour, as well as by introducing a large number of raw eggs into the dough, which contain a lot of liquid. A few words about brewing: flour brewing consists of two stages - at the first stage, flour is poured into hot water, as a result of which the starch that is part of the flour is gelatinized and in such a gelatinized state it is able to retain much more water, which significantly increases the level of hydration dough, and in the second stage the dough is slightly dried, the liquid that remains unbound is evaporated.

So, by brewing and introducing raw eggs into the dough, a dough with a high level of hydration is kneaded, but this is not enough, because if the dough does not have sufficient elasticity, it will simply crack during baking and all the steam will run away without fulfilling its main purpose. In order for the dough to be elastic, firstly, it is very important to use flour with "strong" gluten, or at least not to use flour with "weak" gluten, and secondly, pay special attention to the consistency of the dough so that it is not too liquid, not too thick and, thirdly, choose the correct baking mode (taking into account the characteristics of your oven).

And now the recipe itself.

For choux pastry, heat water in a saucepan, add milk, chopped butter, salt, sugar. While stirring, make sure that the butter is completely dissolved, the salt and sugar are completely dissolved. Immediately after the start of the boil, remove the pan from the heat and in one fell swoop add all the flour required for the recipe (pre-sifted).

Rub the mixture vigorously with a spatula or spoon to achieve a uniform consistency (no flour lumps).

Return the saucepan to medium heat and, with intensive rubbing - scrolling, heat the dough for another 1 - 2 minutes until it gathers into a single lump and "begins to give off flour" ie. until a white flour coating appears at the bottom of the pan.

Transfer the brewed dough to a bowl and grind for another 2 - 3 minutes, so that the dough cools slightly and stops being scalding hot (about 60 C).

Stir in the eggs into the chilled dough, one at a time.

Stir in eggs gradually, each subsequent one only after the previous one has completely intervened. If it is difficult to stir in a whole egg, you can first loosen the egg with a fork and stir in it in parts. Be sure to check the consistency of the dough before adding another egg. Ideally, it should slowly drain from the spatula in a triangle or, as they say, form a "bird's tongue".

Transfer the finished dough into a pastry bag with a toothed or round nozzle (diameter about 10 mm) and place on a baking sheet lined with baking paper or lightly greased with vegetable or butter (when greasing with butter, be sure to dust it with flour). Place the rings at a distance of at least 4 - 5 cm from each other, since the dough greatly increases in volume during baking and slips may form if the deposition is close.

The baking mode of the choux pastry is very dependent on your oven. Traditionally, baking begins in an oven preheated to 210-220 C, so that a light crust forms on the dough that prevents the release of water vapor, after 10 minutes the temperature is lowered to 180-190 C and already at this temperature they bake until golden brown and fully cooked (about 25 more minutes).

It is very important not to open the oven door in the first 20 minutes, as this can lead to the dough settling, and it is just as important! bake the dough well, since unbaked bases can settle, and they will also be moist inside. When baking, remember the golden rule that choux pastry is better to bake than underbake, so if in doubt it is ready - not ready, then it is better to decide that it is not ready and bake until there is no doubt.

In addition to the traditional one, there are other baking modes: you can bake bases at a constant temperature of 180 - 190 C; you can preheat the oven to 250 - 260 C, after planting the dough, turn off the oven completely, and after 10 - 15 minutes set it to 170 C and, at this temperature, the oven until cooked; or preheat the oven to 200 C, after 10 minutes set it to 170 C, and after another 10 minutes lower the temperature to 160 C and bake until fully cooked.

Only practice will show which mode will work in your oven, I prefer the most traditional, i.e. first option.

Immediately after baking, puncture the bases to release the remaining steam. I usually pierce with a tube that I will use to fill the rings. Punctures can be made from the bottom or from the side.

Transfer the baked rings to a wire rack and let cool completely.

Whisk the sugar and butter for the cream. Add a packet of vanilla sugar or a few drops of vanilla essence for flavor if desired.

Stir in the curd and the cream is ready.

Transfer the cream to a piping bag with a narrow, long nozzle.

Fill the rings with cream.

A little powdered sugar on top and enjoy your tea!

Ring with GOST curd cream

Custard ring loved by many. They often complain that the curd cream does not work out as it should at home.
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 sugary 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 pour sugar into 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 according to this recipe, traditionally the rings are deposited through a toothed nozzle, then powdered sugar is very beautifully laid on them. The diameter of the nozzle is 10-15 mm.

Ingredients for 15 pieces

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

320 g cottage cheese
17 5g butter
90 g icing sugar
65 g condensed milk
1 bag of vanilla sugar
1 tbsp cognac or dessert wine

Powdered sugar for dusting

Preparation:

So, for the dough, put 100 g of butter in a saucepan, pour 180 g of water, put a pinch of salt. Bring to a boil.

Add sifted flour (200g) and mix well.

The flour should be brewed, and the dough should stick together into a lump.
Attention! The flour should be well-cooked; for this, do not remove it from the heat immediately, but stir it right on the stove.

Transfer it to a bowl to cool to at least 60C.

Swirl the eggs in a bowl.

Add little by little, kneading the dough with a mixer or spatula.

Ready dough.

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 the bag, you can just spoon.

Sprinkle with powder.

But before you eat - cool it down!

Custard Custard Recipe

Delicate curd sweetness combined with airy dough: what could be better for a nutritious breakfast or a treat at a family tea party?

Ingredients:

For the test

Water - 125 g
milk - 125 g
butter - 125 g
wheat flour - 150 g
egg - 5 pcs.
sugar - 10 g
salt - 5 g

For cream

Butter - 100 g
cottage cheese - 400 g
sugar - 150 g
powdered sugar

Cooking method:

1.To prepare the dough, heat the water in a saucepan, pour in milk, butter, add salt and sugar. Cook, stirring constantly, until the butter is completely dissolved and the salt and sugar dissolve. As soon as the mixture boils, remove the pan from the heat and add the sifted flour.

2. Stir the dough with a silicone spatula until smooth. We return the pan to the stove and do not stop heating over medium heat and rubbing with a spatula until the dough begins to gather into a single mass.

3. Transfer the dough to a bowl and grind until it cools slightly.

4.In the warm dough, one by one, stir in the chicken eggs. The dough should become elastic and drain slowly from the shoulder blade. If the dough does not drain, stir in another egg.

5. We put the oven to preheat to 200 degrees. We transfer the dough into a pastry bag with a toothed nozzle and plant the rings on a baking sheet (at a distance from each other, since they will increase in size), covered with parchment paper. To prevent the paper from slipping, put a few drops of water on a baking sheet and only then lay the paper.

6. We bake the rings at 200-220 degrees for about 10 minutes, then lower the temperature to 180 degrees and cook for another 20-30 minutes. The door cannot be opened during the baking process, and if the rings are not baked, they can then settle.

7. Transfer the finished rings to the grate and make punctures in them for steam to escape, through the same punctures we will later fill them with cream.

8. Prepare the cream. Beat butter at room temperature with sugar and cottage cheese. It is best to use curd soft, homogeneous.

9. Put the cream in a pastry bag with a long nozzle and fill the cooled rings with it. Before serving, sprinkle them with powdered sugar (it is more convenient to do this through a sieve). Enjoy your meal!

Ring with curd cream

The most real GOST custard ring. It is done quickly enough, it is eaten even faster.

Dough: about 15 pieces

Water - 180 g
Butter - 100 g
Flour - 200 g
Egg (large) - 5 pcs or 300 g
A pinch of salt

Preparation:

Bring water, salt and oil to a boil. Add flour immediately, mix quickly and thoroughly without removing it from the stove. The flour should be well brewed, there should be no white lumps left. Stir the dough on the stove until it begins to lag behind the walls of the dish and gathers into a lump. Allow to cool to a temperature of 60 * C (so that the eggs are not brewed). Gradually adding eggs, knead the dough with a mixer, spatula or just a whisk. Put the finished dough on parchment in the form of rings. Bake at T \u003d 220 * C for the first 10 minutes, then at T \u003d 180 * until tender (about 25 minutes). Cool down.

Cream:

Butter - 150 g
Cottage cheese - 200 g
Powdered sugar - 90 g
Condensed milk - 65 g
Vanillin / vanilla sugar

Preparation:

Beat butter with powder and vanilla until fluffy. Continuing to beat, add condensed milk. Rub the cottage cheese through a sieve (if with lumps), put in butter cream and beat again.
Cut the rings lengthwise and fill with cream. Sprinkle with icing sugar on top.

It is not at all necessary to make rings, you can plant round shu. In the original, there was a little more butter and less cottage cheese. I rounded it off. It is better to cool the finished cakes first, then sprinkle with powder, because cream
melts quickly due to the large amount of oil.

Custard cakes "Curd ring"

Custard cakes with delicate curd cream. Favorite cakes of our childhood.

Products

For choux pastry:

125 ml water
125 ml milk
100 g butter margarine or butter
150 g flour
4 eggs
a pinch of salt

For curd cream:

300 g cottage cheese
50 g butter
120 g sugar
1 bag of vanilla sugar
icing sugar for decoration

How to make curd ring custard cakes:

1. Let's prepare the choux pastry. Bring margarine (or butter), milk, water and salt to a boil over low heat until the margarine is completely dissolved.

2. Add the sifted flour and mix thoroughly. Knead the dough over the fire for at least two minutes. The dough should clump together and fall well behind the sides of the pan.

3. Remove from heat and let the dough cool slightly (up to 60 degrees). Add eggs one at a time while kneading the dough.

4. Transfer the thoroughly kneaded dough into a pastry sleeve (pastry bag, syringe) with a serrated nozzle, and squeeze rings (15 pieces) onto a baking sheet covered with parchment.

5. Send the dough into an oven preheated to 210 degrees and bake the cakes for 10-15 minutes. Then reduce the temperature to 180 degrees and bake until tender for another 15-20 minutes. Pierce the finished custard cakes with a toothpick to release the air. Cool it down.

6. Prepare curd cream for custard cakes. Whisk butter with sugar and vanilla sugar.

7. Rub the curd through a sieve and add to the butter. Whisk the cream until smooth.

8. Cut the cooled cakes and fill with cream. Sprinkle the cottage cheese rings with powdered sugar.

Custard cakes "Curd ring" are ready. Enjoy your meal!

Custard rings with curd cream

Ingredients 6 servings

Wheat flour 200 g
Chicken egg 3 pieces
Water 180 g
A pinch of salt
Cottage cheese 320 g
Butter 175 g
Condensed milk 65 g
Vanilla sugar to taste
Cognac 1 tablespoon
Icing sugar 1 tablespoon

Instructions

1. To prepare choux pastry, pour water into a saucepan, add oil and salt. Put on fire. When the mixture boils and the butter has completely melted, add the sifted flour at once. Stir thoroughly and quickly, on the heat, until all the flour is well done. Transfer the finished dough to a bowl so that it cools down to 60-70 degrees (you can lower it).

2. Meanwhile, loosen the eggs in a separate bowl. Add eggs to the dough little by little, stirring each time until smooth. The finished dough has a homogeneous structure, a viscous consistency, falls off the spoon if it hits the edge of the bowl.

3. Transfer the dough to a toothed pastry bag (diameter 10-15 mm) and place 15 rings on a baking sheet (average diameter 65 mm). Bake for 15 minutes at 210 degrees, then 25-30 minutes at 180 degrees. Refrigerate.

4. For the cream, beat the butter with icing sugar and vanilla sugar until fluffy and light in color, add a little condensed milk, whisking well. Add the cognac at the end of the whisk. Rub the curd through a sieve and add to the cream. Mix thoroughly.

5. Cut the rings and fill with cream. Sprinkle with powdered sugar and chill well.

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

The calorie content of this pastry is about 330 kcal per 100 g.

A set of products for making the dough:

• 150 grams of flour;
• 5 large chicken eggs;
• 125 milliliters of water;
• 125 grams of butter;
• 125 milliliters of milk;
• 1 tablespoon 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;
• some powdered sugar (for decoration).

Step by step recipe

After we have taken all the necessary products, you can start executing 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 that the salt and sugars dissolve.
3. 
   After the mixture begins to boil, it must be removed from the heat and the sifted flour must be poured very quickly. You need to try to stir the mixture, achieving a uniform consistency. In no case should there be any lumps of flour in the finished dough - this will make the recipe better.
4. After the task is completed, we return the dough to the fire, 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 stops being too hot.
6. 
   We drive chicken eggs into the cooled dough in turn. However, do 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 off the spoons.
7. 
   We transfer the finished dough into a pastry bag with a round or toothed 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 to 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 until tender (25 minutes) bake at this temperature.
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 the extra steam to escape, and also we will 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 is baked, as this can cause negative consequences - the dough can simply settle and the airy cakes will no longer work. When preparing such cakes, you need to know that it is better to bake them than to under-bake them.