Curd Rings
10 servings
75 minutes
Chocolate dough rings with curd cream are a Russian modification of a round French eclair, which is usually prepared with butter cream and is the famous dessert "Paris-Brest". But with curd it is somehow tastier and more familiar.
1
Prepare the necessary ingredients.
2
In a small saucepan, mix milk and water. Add butter, 5 grams of salt, and 10 grams of sugar.
- Water: 250 ml
- Milk: 250 ml
- Butter: 200 g
- Salt: 5 g
- Sugar: 10 g
3
Put on the heat and bring to a boil; once the mixture boils, add flour and start stirring vigorously with a wooden spatula, keeping the saucepan on the heat for another 5 minutes.
- Wheat flour: 300 g
4
Transfer the dough to a mixer and gradually add room temperature eggs one by one. The result should be a smooth dough that flows slowly from the spatula.
- Chicken egg: 8 pieces
5
Transfer the dough to a pastry bag.
6
Place the rings on a baking sheet with parchment paper or, even better, a perforated baking mat.
7
Send to the oven preheated to 180 degrees for 20-30 minutes.
8
Beat the cold cottage cheese and cream with powdered sugar and a pinch of salt into a creamy mass.
- Curd cheese (tvorog): 500 g
- Whipping cream 33%: 300 ml
- Icing sugar: 50 g
- Salt: 5 g
9
Transfer it to a pastry bag.
10
The ready rings need to cool down, and then fill them with cottage cheese filling. For this, make four to five holes in the bottom of each ring and squeeze the cottage cheese cream into them.
11
Submit.
