Custard rings with butter cream
8 servings
60 minutes
Cream-filled rings are an exquisite dessert of Russian cuisine, filled with airy lightness and a delicate creamy taste. This recipe, rooted in classic French pastry, has become a favorite in Russia due to the harmonious combination of crispy choux pastry and silky cream. The dough, prepared using a special cooking technique, becomes golden and airy when baked. Whipped cream enhanced with a hint of vanilla and powdered sugar adds refined sweetness to the dessert. These rings are perfect for festive tea parties or cozy evenings when you want to enjoy something special. It is best to serve them chilled so that the cream maintains its airy structure while the pastry remains crispy. Each bite is a balance of textures and flavors that delights and provides true enjoyment.
1
Heat water with salt in a pot, add margarine, and slowly heat — the liquid should not boil. Without removing the pot from the heat, add all the flour at once and mix until a dense lump forms, then return the pot to the heat. Stir the formed dough lump for another 2 minutes until the dough separates from the bottom and sides of the pot.
- Water: 2 glasss
- Salt: pinch
- Margarine: 120 g
- Wheat flour: 2 glasss
2
Remove from heat, transfer the dough to the mixer bowl. Crack in one egg and mix until smooth. Add the remaining eggs one by one (you can use 3 or 5 eggs depending on their size). The dough should be smooth and shiny.
- Chicken egg: 7 pieces
3
Use a piping bag with a star tip to pipe rings of dough onto baking paper and bake the bases.
4
Pour the chilled cream into the mixer bowl and whip. Once the cream starts to thicken, stop the mixer and add powdered sugar one spoon at a time. Whip until fluffy.
- Cream 35%: 700 ml
- Powdered sugar: 4 tablespoons
5
Cut the blanks into two parts and fill with cream.
6
Sprinkle with powdered sugar on top. Send to the refrigerator for an hour or two.
- Powdered sugar: 4 tablespoons