Curd rings
6 servings
60 minutes
Cottage cheese rings are a delicate and airy treat from Australian cuisine. These miniature cream pastries captivate with the combination of crispy dough and soft, creamy cottage cheese filling. Their lightness is achieved through the masterful preparation of choux pastry, while the sweet vanilla cream adds sophistication to the dessert. Traditionally, these rings are served with morning tea or coffee, enjoying their melting texture and gentle sweetness. They make an excellent treat for guests or a special occasion to indulge in something exquisite. Try these amazing cottage cheese rings and discover a new gastronomic delight!
1
Pour water, add 70 grams of butter and salt into a small pot to prepare choux pastry.
- Water: 1 glass
- Butter: 270 g
- Salt: to taste
2
Bring to a boil and reduce the heat. Gradually add the sifted flour, constantly and vigorously stirring with a spoon (preferably wooden).
- Wheat flour: 1 glass
3
In 1-2 minutes, the dough will start to pull away from the sides of the pot and form a ball.
4
Remove the cooked dough from the heat and cool it to 30 degrees to prevent the eggs from curdling.
5
Add eggs to the dough one at a time, mixing well after each egg. The finished dough should be uniform, smooth, and thick enough not to spread on the baking sheet.
- Chicken egg: 4 pieces
6
Transfer the dough to a piping bag and pipe small rings onto the baking sheet.
7
Bake the rings for 30–35 minutes at a temperature of 190–200 degrees.
8
For the cream, mix 200 grams of softened butter with cottage cheese and sugar.
- Butter: 270 g
- Curd cheese (tvorog): 400 g
- Sugar: 1 glass
9
Add vanilla powder and whip until a smooth fluffy mass is obtained.
- Vanillin: 0.5 teaspoon
10
Connect the baked choux rings with cottage cheese cream. For this, carefully cut off the tops of the rings, fill the pastry with cream, and close the choux rings with a lid.
