Custard rings with curd cream

6 servings

60 minutes

Cream-filled choux rings are an exquisite dessert of French cuisine, born from the traditions of classic pastry art. Their base is airy, delicate choux pastry that acquires lightness and a golden crust after baking. The special charm of the rings comes from the cream: a soft, velvety cheese mousse with hints of vanilla, condensed milk, and a light touch of cognac. They not only adorn any table but also provide pleasure with their delicate taste, combining the lightness of the pastry and the richness of the cream. Suitable for festive tea parties or morning coffee, they create an atmosphere of sophistication and culinary masterpiece.

Energy value per serving

• Calories: 497
• Proteins: 17g
• Fats: 31.3g
• Carbohydrates: 35.1g

Ingredients

• Wheat flour: 200 g
• Chicken egg: 3 pc
• Water: 180 ml
• Salt: pinch
• Cottage cheese: 320 g
• Butter: 175 g
• Condensed milk: 65 g
• Vanilla sugar: to taste
• Cognac: 1 tbsp
• Powdered sugar: 1 tbsp

Cooking steps

1. To prepare choux pastry, pour water into a saucepan, add butter and salt. Place on the heat. When the mixture boils and the butter is completely melted, add the sifted flour all at once. Stir thoroughly and quickly, keeping it on the heat, until all the flour is well combined. Transfer the finished dough to a bowl to cool to 60–70 degrees (or lower).

   Required ingredients:

   • Water: 180 ml
   • Butter: 175 g
   • Salt:  pinch
   • Wheat flour: 200 g

2. Meanwhile, whisk the eggs in a separate bowl. Gradually add the eggs to the dough, mixing each time until smooth. The finished dough has a uniform structure and a sticky consistency, falling from the spoon when tapped against the edge of the bowl.

   Required ingredients:

   • Chicken egg: 3 pieces

3. Transfer the dough to a piping bag with a star tip (10–15 mm diameter) and pipe 15 rings (average diameter 65 mm) onto a baking sheet. Bake for 15 minutes at 210 degrees, then for 25–30 minutes at 180 degrees. Cool down.

4. For the cream, beat the butter with powdered sugar and vanilla sugar until fluffy and light in color, then gradually add condensed milk while beating well. At the end of whipping, add cognac. Pass the cottage cheese through a sieve and add it to the cream. Mix thoroughly.

   Required ingredients:

   • Butter: 175 g
   • Powdered sugar: 1 tablespoon
   • Vanilla sugar:  to taste
   • Condensed milk: 65 g
   • Cognac: 1 tablespoon
   • Cottage cheese: 320 g

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

   Required ingredients:

   • Powdered sugar: 1 tablespoon