After a few days break, I went for a morning jog through the garden plots. Please do not confuse this, not a raid, but a jog :-)
It rained at night. The grass is wet, fresh, good. It smells like a new harvest and approaching autumn. And he’s waiting at home hot tea and air custard rings which I baked until late yesterday.
After a shower, I looked into the children’s room and saw a picture: a smaller child, lying in bed, hugging a plate, trampling on these same cakes and smiling with cream-stained lips...
Recipe for custard rings with curd cream
For the 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;
- bag vanilla sugar(10 g);
- a tablespoon of cognac;
- a little powdered sugar for sprinkling.
I've been wanting to do this for a long time, and now I've decided to do it.
When I was preparing, 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, and poured water.
I added a pinch of salt, put it on the fire and brought it to a boil. To obtain choux pastry, you need to turn the heat down, without removing the pan from the stove, sift the 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 and becomes homogeneous and shiny, I remove it from the stove.
Place in a bowl and cool until warm. Break the eggs into a separate bowl and beat them a little with a whisk.
Add eggs to the dough in portions of several spoons and stir with a mixer.
It turns out to be such a viscous dough.
I load it into a pastry bag with a 10mm toothed tip. I place custard rings measuring approximately 6-7 cm in diameter on a baking sheet with parchment paper.
Let me clarify right away that the first cakes did not turn out to be very fluffy, so then I planted the rings in two layers - the result was what I needed. 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, two Chinese version the bag and syringe that I had previously were tortured to death by their inconvenience.
The whole city searched until I found a normal bag with simple and reliable stainless steel attachments in a completely inconspicuous shop. It costs twice as much, but, as they say, we are not such rich people to buy cheap things...
According to the recipe, the cakes should be baked for the first 15 minutes at a temperature of 220 degrees, then for 25 minutes at 180 degrees. It took me about 30 minutes to do everything (especially the oven). It turned out to be two dozen cakes.
For the cream I ground it in a mortar vanilla sugar until it becomes powdery, because grains of sugar do not dissolve in oil and will crunch on your teeth. For the same reasons, instead of regular sugar, powder is also used for the cream.
Beat the 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.
Finally, add cognac and whisk a little more. I rub the cottage cheese directly into the cream through a fine sieve.
I also decided to add a taste of summer to half the cream. Mixed it with a few spoons of thawed homemade strawberries- delicious!
I cut the cooled rings with a knife and fill them with cream (you can just use a spoon).
Sprinkled with powder. Beauty!
And I should try it, but I’ve already tried condensed milk, cream, and strawberries. Still, I ate a small ring - wonderful and awesome!
The next morning the custard rings were even tastier - they had been brewed. This needs to be done, especially since almost half of the cream remains, keep this in mind. I also want to make it with glaze...
That's all for today. Be healthy and see you again, dear readers!
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 cream:
100 g butter
150 – 200 g sugar
400 g soft cottage cheese
A packet of vanilla sugar (if desired)
Powdered sugar for sprinkling rings
PREPARATION:
First, a little history of choux pastry:
“It is believed that choux pastry was invented in 1540 by Panterelli, the cook of Catherine de Medici, and called his work pate a Panterelli. Over the years, the original recipe was modified, and with it the name: the dough began to be called pate a Popelini, later - pate a Popelin. Usually, “swaddles” were shaped into the shape of a woman’s breast – at least that’s what it seemed to the ardent Italians. Around 1760, the French pastry chef Jean Avis (by the way, the teacher of the founder of the St. Petersburg school of cooking, Marie-Antoine Carême) created choux buns. True, something similar existed in French cuisine back in the middle of the 18th century, but only similar, nothing more. This is how pate a choux was prepared at that time: “Boil the potatoes, mash them. Add the eggs and use a spoon to form into cabbage-like balls. Bake."
The genius Jean Avis, undoubtedly familiar with the ideas of his predecessors (it is not without reason that they say that French cuisine largely created by Florentine cooks), simply replaced the potatoes with brewed flour and got unusual buns. Why exactly buns? The fact is that Jean, about whom Karême wrote: “the famous Avis, master of choux pastry,” at that time worked as the chief pastry chef in the best pastry shop in Paris on rue Vivienne and supplied 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 began to be called exactly the same - pate a choux, that is, “dough for cabbage heads.” Poor Pantherelli and the French mashed potatoes gone into oblivion. 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.
The driving force behind choux pastry is water vapor. Yes, yes, it is because of this that it rises so much during baking and it is thanks to 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-cooking flour, as well as by introducing it into the dough. large quantity raw eggs, which contain a lot of liquid. A few words about brewing: brewing flour consists of two stages - at the first stage, flour is poured into hot water, as a result of which the starch included in the flour gelatinizes and in such a gelatinized state it is able to retain much more water, which significantly increases the level of hydration of the dough, and at 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, the dough is mixed with high level hydration, 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 escape 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 a minimum, 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 correct mode baking (taking into account the characteristics of your oven).
And now the recipe itself.
For the choux pastry, heat water in a saucepan, add milk, chopped butter, salt, and sugar. While stirring, ensure that the butter is completely dissolved and the salt and sugar are completely dissolved. Immediately after the boil begins, remove the pan from the heat and in one fell swoop add all the flour required for the recipe (pre-sifted).
By intensively rubbing the mixture with a spatula or spoon, achieve homogeneous consistency(no flour lumps).
Return the saucepan to medium heat and, while vigorously rubbing and turning, heat the dough for another 1 - 2 minutes until it comes together into a single lump and “begins to give off flour,” i.e. until a white flour coating appears on the bottom of the pan.
Place the brewed dough in a bowl and grind for another 2-3 minutes until the dough cools slightly and is no longer scalding hot (about 60 C).
IN chilled dough gradually, one at a time, stir in chicken eggs.
Mix in the eggs gradually, each subsequent one only after the previous one has been completely mixed in. If it is difficult to stir in a whole egg, you can first scramble 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 flow from the spatula in a triangle or, as they say, form a “bird's tongue”.
Ready dough Place in a pastry bag fitted with a notched or round tip (diameter about 10 mm) and pipe on a baking tray lined with baking paper or lightly greased with vegetable oil or butter (if greasing with butter, be sure to dust 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 sticking may form if deposited close together.
The baking mode for choux pastry depends very much on the characteristics of your oven. Traditionally, baking begins in an oven preheated to 210 - 220 C so that a light crust forms on the dough, preventing the escape of water vapor, after 10 minutes the temperature is reduced to 180 - 190 C and already at this temperature they bake until golden brown and completely cooked (about another 25 minutes).
It is very important not to open the oven door for the first 20 minutes, as this may cause the dough to settle, and it’s just as important! bake the dough well, as unbaked bases may settle and will also be moist inside. When baking, remember the golden rule that it is better to overbake choux pastry than to underbake it, so if you are in doubt whether it is ready or not, 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 the 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 bake at this temperature until done; or preheat the oven to 200 C, after 10 minutes set it to 170 C, and after another 10 minutes reduce 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 one, i.e. first option.
Immediately after baking, poke holes in the bases to allow any remaining steam to escape. I usually pierce with a tube that I will use to fill the rings. Punctures can be made from below or from the side.
Transfer the baked rings to a wire rack and let cool completely.
For the cream, beat the butter and sugar. If desired, add a packet of vanilla sugar or a few drops of vanilla essence for flavor.
Stir in the cottage cheese and the cream is ready.
Transfer the cream into a pastry bag fitted with a long narrow tip.
Fill the rings with cream.
A little powdered sugar on top and enjoy your tea!
Ring with curd cream GOST
A favorite custard ring by many. People often complain that curd cream at home does not turn out as it should.
In fact, everything is very simple and, most importantly, very typical for enterprises Catering. For these rings, cottage cheese is mixed... with butter cream. In half. In the simplest version, the cream is prepared from butter and powdered sugar, but more pleasant taste in cream with added condensed milk. It is with the whipped buttercream that the filling turns out tender, not cloying and just right.
And I won’t fail to say a few words about sugar and powdered sugar. Remember that sugar does not dissolve in oil. And if you add sugar instead of powder to the cream, it will crunch unpleasantly on your teeth. That is why powder is either added to the cream or syrup is made 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 pressed through a toothed attachment, then powdered sugar falls on them very beautifully. The diameter of the nozzle is 10-15 mm.
Ingredients for 15 pieces
200 g flour
100 g butter
180 g water
pinch of salt 2 g
300 g eggs (5 large pieces)
320 g cottage cheese
17 5g butter
90 g powdered sugar
65 g condensed milk
1 packet vanilla sugar
1 tbsp. cognac or dessert wine
Powdered sugar for sprinkling
Preparation:
So, for the dough, put 100 g of butter in a saucepan, pour in 180 g of water, add a pinch of salt. Bring to a boil.
Add sifted flour (200g) and mix well.
The flour should be cooked and the dough should stick together into a ball.
Attention! The flour should be well brewed; for this, do not immediately remove from the heat, but stir directly on the stove.
Transfer it to a bowl to cool to at least 60C.
Scramble the eggs in a bowl.
Add a little at a time, kneading the dough with a mixer or spatula.
Ready dough.
Transfer to a bag with a notched tip, 10-15mm in diameter, and place the rings on a baking tray lined with baking paper.
Bake at 220C for 15 minutes, then at 180C for 25 minutes. Cool.
Prepare the cream.
Beat softened butter with powdered sugar and ground 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. You can do it from a bag, you can just use a spoon.
Sprinkle with powder.
But before eating, cool thoroughly!
Recipe for custard ring with curd cream
Delicate curd sweetness combined with air test: what could be better for a nutritious breakfast or a holiday treat? 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 water in a saucepan, pour in milk, butter, add salt and sugar. Cook, stirring constantly, until the butter is completely melted and the salt and sugar are dissolved. As soon as the mixture boils, remove the pan from the heat and add the sifted flour.
2. Using a silicone spatula, stir the dough until smooth. Return the pan to the stove and continue heating over medium heat and stirring with a spatula until the dough begins to come together into a single mass.
3.Place the dough into a bowl and rub until it cools slightly.
4. Mix chicken eggs into the warm dough one by one. The dough should become elastic and flow slowly from the spatula. If the dough does not flow, stir in another egg.
5. Set the oven to preheat to 200 degrees. Transfer the dough into a pastry bag with a notched tip and place the rings on a baking sheet (spaced apart, as they will increase in size) lined with parchment paper. To prevent the paper from slipping, drop a few drops of water on the baking sheet and only then lay the paper down.
6.Bake the rings at 200-220 degrees for about 10 minutes, then reduce 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 finished baking, they may then settle.
7. We transfer the finished rings to a wire rack and make punctures in them to allow steam to escape; later we will fill them with cream through the same punctures.
8.Prepare the cream. Butter room temperature beat with sugar and cottage cheese. It is best to use soft, homogeneous cottage cheese.
9.Place the cream in a pastry bag with a long tip and fill the cooled rings with it. Before serving, sprinkle them with powdered sugar (it’s more convenient to do this through a sieve). Bon appetit!
Ring with curd cream
A real GOST custard ring. It's done quickly enough and 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. Immediately add flour, mix quickly and thoroughly without removing from the stove. The flour should brew well and 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 do not overcook). Gradually adding eggs, knead the dough with a mixer, spatula or just a whisk. Place the finished dough on parchment in the form of rings. Bake at T=220*C for the first 10 minutes, then at T=180* until done (about 25 minutes). Cool.
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 it has lumps), put it in butter cream and beat again.
Cut the rings lengthwise and fill with cream. Sprinkle powdered sugar on top.
It is not at all necessary to make rings; you can plant round shu. The original had a little more butter and less cottage cheese. I've rounded it up. It is better to cool the finished cakes first, then sprinkle with powder, because... cream
Due to the large amount of butter it melts quickly.
Custard cakes "Curd ring"
Custard cakes with delicate curd cream. Favorite cakes from our childhood.
Products
For the choux pastry:
125 ml water
125 ml milk
100 g creamy margarine or oils
150 g flour
4 eggs
a pinch of salt
For the curd cream:
300 g cottage cheese
50 g butter
120 g sugar
1 packet vanilla sugar
powdered sugar for decoration
How to prepare custard cakes "Curd Ring":
1. 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 heat for at least two minutes. The dough should stick together into a ball and leave the sides of the pan well behind.
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. Place the thoroughly kneaded dough into a pastry sleeve (pastry bag, syringe) with a toothed nozzle, and squeeze rings (15 pieces) onto a baking sheet covered with parchment.
5. Place the dough in an oven preheated to 210 degrees and bake the cakes for 10-15 minutes. Then reduce the temperature to 180 degrees and bake until done for another 15-20 minutes. Prick the finished custard cakes with a toothpick to let the air out. Cool.
6. Prepare curd cream for custard cakes. Cream butter with sugar and vanilla sugar.
7. Rub the cottage cheese through a sieve and add to the oil. Beat the cream until homogeneous mass.
8. Cut the cooled cakes and fill with cream. Sprinkle the curd rings with powdered sugar.
Custard cakes "Curd Ring" are ready. Bon appetit!
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
Powdered sugar 1 tablespoon
Instructions
1. To prepare the choux pastry, pour water into a saucepan, add butter and salt. Put it on fire. When the mixture boils and the butter has completely melted, add the sifted flour at once. Stir thoroughly and quickly, without removing from heat, until all the flour is well cooked. Place the finished dough in a bowl to cool to 60–70 degrees (or lower).
2. Meanwhile, scramble 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, and falls off the spoon if you hit it on the edge of the bowl.
3. Transfer the dough to a piping bag fitted with a scalloped tip (diameter 10-15mm) and pipe 15 rings (average diameter 65mm) onto the baking tray. Bake for 15 minutes at 210 degrees, then 25-30 minutes at 180 degrees. Refrigerate.
4. For the cream, beat the butter with powdered sugar and vanilla sugar until fluffy and light color, add condensed milk little by little, whisking well. At the end of whipping, add cognac. Rub the cottage cheese through a sieve and add to the cream. Mix thoroughly.
5. Cut the rings and fill with cream. Sprinkle with powdered sugar and cool well.
A favorite custard ring by many. People often complain that curd cream at home does not turn out as it should. I came 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, 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 the cream with the addition of condensed milk has a more pleasant taste. It is with the whipped buttercream that the filling turns out tender, not cloying and just right.
And I won’t fail to say a few words about sugar and powdered sugar. Remember that sugar does not dissolve in oil. And if you add sugar instead of powder to the cream, it will crunch unpleasantly on your teeth. That is why powder is either added to the cream or syrup is made 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.
The choux pastry is made according to, traditionally the rings are pressed through a toothed attachment, then the powdered sugar falls on them very beautifully. The diameter of the nozzle is 10-15mm.
15 pieces
Dough:
200g flour
100g butter
180g water
pinch of salt 2g
300g eggs (5 large pieces)
Cream:
320 g cottage cheese
175g butter
90g powdered sugar
65g condensed milk
1 packet vanilla sugar
1 tbsp. cognac or dessert wine
powdered sugar for sprinkling
Prepare the dough as directed. Transfer to a bag with a notched tip, 10-15mm in diameter, and place the rings on a baking tray lined with baking paper.
Bake at 220C for 15 minutes, then at 180C for 25 minutes. Cool.
Prepare the cream. Beat softened butter with powdered sugar and ground 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. You can do it from a bag, you can just use a spoon.
Sprinkle with powder.
But before eating, cool thoroughly!
Many of us simply adore custard rings with curd cream from childhood, and I am no exception to the rule =). I tried several recipes for filling the rings: with curd mass from the store, and with sugar, and with white chocolate - everything is delicious, but “it just doesn’t taste right.” The ideal curd cream turned out to be the one I’ll talk about in this recipe. In fact, it is very easy to prepare and its secret is that the cottage cheese is mixed with butter cream, this is the only way to get a homogeneous, smooth, very tasty and delicate filling for custard rings.
Ingredients for choux pastry (for 15 rings):
- Flour - 200 g
- Butter - 100 g
- Water - 180 g
- Salt - 1/3 tsp.
- Eggs - 300 g without shell (this is approximately 4-5 large C0 eggs)
Ingredients for curd cream:
- Cottage cheese - 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 prepare choux pastry for cakes (step-by-step recipe with photos):
If you have ever cooked according to my recipes, then you will be able to cope with the rings without difficulty, because any choux pastry from the above recipes is suitable for their preparation.
Place butter (100 g) in a thick-bottomed saucepan, pour in water (180 g), add salt (1/3 tsp), put on fire and melt. The heat should be medium so that everything melts and heats up as quickly as possible.
Constantly stir the contents of the saucepan so that the mixture melts and boils faster.
Before boiling, the heat can be high or medium, but after boiling it should be reduced to low.
Wait for the mixture to boil and immediately pour in all the flour (200 g).
Stir until the lumps disappear, so that there is no white flour visible anywhere. We make intense movements, trying to smooth the dough along the walls and bottom of the saucepan. At first it will be successful, but as it brews the dough will form a lump.
The dough will be properly brewed if it has stood on the fire for 2 minutes after gluing into a ball, and a film has appeared at the bottom of the saucepan. In the photo below you can see that there is a crust on the bottom. It should not be peeled off (otherwise it will be felt as hard lumps in the finished cakes); the very fact of such a layer at the bottom indicates that everything is going according to plan. Set the choux pastry aside and move on to the eggs.
Eggs (300 g) need to be stirred with a fork until the whites and yolks combine. You should add the egg mixture gradually, in small portions, because the dough may turn out to be too liquid if you accidentally add eggs. 
Pour eggs into the dough (about 1/5 part), stir. Then pour in the same portion, stir again, and so on. When there is very little egg mass left in the bowl with eggs, carefully monitor the thickness of the dough. You may not need the last batch of eggs.
This photo shows how thick the dough should be; as it flows from the spatula into the bowl, it forms a “triangle”
Transfer the dough into a pastry bag (you can use a star tip or another toothed tip). Press out the dough in a circle in the form of a ring, leaving a void in the middle. Do this with all the dough, leaving a distance of 2-3 centimeters between the pieces (choux pastry in the oven rises greatly and swells, increasing in size).
I bake all my products on Teflon mats, you can also use silicone ones, baking paper, whatever you like and trust.
Preheat the oven for baking cakes to a temperature of 200 C, “Top-Bottom” mode. Bake for the first 10 minutes at 200 C, then reduce 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) The finished cakes should be a beautiful ruddy color, an absolutely dense crust (when you tap your fingernail on 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 sag and will not rise again!
Preparing curd cream for cakes
In the very simple 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 for the tenderness and uniformity of the filling; in addition, the curd cream ceases to be cloyingly sweet.
Many people replace powdered sugar with regular sugar. It should be remembered that sugar cannot dissolve in oil. If you make such a replacement, you will feel it 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 curd cream, you need to choose pasty curd. If you use a granular one, 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 regular sugar, because even the finest sugar dissolves in butter with great difficulty and will be felt as grains in the cream. Powdered sugar It’s also better to take it without additives in the form of starch. It is for this reason that it is recommended to use vanilla extract rather than vanilla sugar. If you decide to add vanilla sugar, grind it in a mortar and pestle.
Beat 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”). It often happens that just 2 tablespoons of bad condensed milk spoil the entire cream: it begins to separate, comes off as flakes, and other troubles arise. Most likely the reason lies in the condensed milk: modern manufacturers parts add solid vegetable fats type palm oil into your products.
As for cottage cheese for cream, the ideal solution, as I said above, is homogeneous, paste-like cottage cheese in briquettes, which can additionally be rubbed through a metal sieve directly into the cream (320 g).
Beat the cream again for 1-2 minutes until smooth.
The finished curd cream looks smooth and homogeneous.
Fill 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 cooked correctly.
Transfer the cream into a pastry bag (you don’t need to use a metal tip here), squeeze the filling into each ring in a circle and cover with the second part of the ring.
These are the custard rings with curd cream you get. Enjoy your tea!
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In contact with
The choux pastry is prepared quite simply: 10 minutes – and you can place the eclairs on a baking sheet. But it would be too good if the preparation of such a wonderful dessert were without pitfalls. Choux pastry for cakes has two of them, and the first is the critical consistency. A little more liquid - and your preparations will already spread out on the baking sheet like shapeless pancakes; a little less - they will not puff up during baking. And with liquid in the recipe it’s just difficult, because 1 egg can be 50 grams, 70 or 80. Therefore, be prepared for the fact that the 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 at a time so as not to miss the right moment.
The second trick is not to open the oven until the rings are browned, and then wait until they begin to be easily removed from the baking sheet.
Ingredients
Choux pastry: 
- 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 preparing the dough. Pour water into the saucepan. Add salt and butter. Bring to a boil, stirring until ingredients dissolve.
2. Add flour, which you have previously sifted, to the boiled oil mixture. Mix with quick movements until smooth.
3. As a result, you should get a mass that moves well away from the walls. The dough should come together into a ball. Cool a little.
4. Add chicken eggs one at a time to the cooled dough. After adding the egg, mix well until smooth.
5. You should get a smooth and homogeneous mass.
6. Line a metal sheet with parchment. Place the dough into a pastry bag. Place on parchment in the form of rings of the desired diameter at a short distance from each other. Send to 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.
