Rings with curd cream. Back to the USSR: custard ring with curd cream - cooking recipes
Cakes based choux pastry distinguished by a special refinement of taste and aesthetics appearance. Custard Rings- This is a type of custard cake eclairs. Most often they are filled oil cream but it all depends on your taste preferences. Curd or custard very well combined with a crispy base of custard cakes. Let's make custard rings with a light cream together.
Ingredients
For the preparation of custard rings with cream, we will need the following ingredients:
- flour - 2/3 cup for dough and 1.5 tablespoons for cream;
- water - 2/3 cup;
- butter- 70 g;
- salt - 1/2 teaspoon;
- eggs - 2 pcs.;
- milk - 400 ml;
- sugar - 2 tablespoons;
- powdered sugar - 1 tablespoon.
How to make custard rings
1. Pour 2/3 cup of water into a ladle with a thick bottom. We put salt and butter in the water,
2. Place the ladle on the fire.
3. Bring the mass to a boil, and then pour flour into it.
4. We bring the mass to homogeneity over the fire, constantly stirring the dough with a spatula. Then take the dough off the heat and let it cool down a bit.
5. Introduce two eggs into the slightly cooled custard mixture
6. Knead the dough manually (with a spoon or fork) or with a blender.
7. Turn on the oven to heat up to 220 degrees. We cover the baking sheet with parchment and use a culinary syringe to form rings of dough on it.
8. We bake the rings for the first 10 minutes at a temperature of 220 degrees, and then reduce the temperature to 180 and cook the cakes for another 7 minutes. Finished rings have golden color and firm to the touch.
9. Let's take care of the cream. To do this, put two tablespoons of sugar (a little more can be) and one and a half tablespoons of flour into the ladle.
10. Pour flour and sugar with 400 ml of milk and put the ladle on the fire. Bring the cream to a boil, while constantly stirring it with a whisk.
11. Ready cream cover cling film or cellophane bag and leave to cool completely.
12. We cut the custard rings in such a way that the lower and upper parts are of the same thickness.
13. We fill the bottom of each ring with cream using a culinary syringe, and then cover this design with the top of the ring. Decorate custard rings powdered sugar and served with tea or coffee.
After a few days of break, I did a morning jog through the garden plots. Please do not confuse, not a raid, but a run :-)
It was raining at night. The grass is wet, fresh, good. It smells like a new harvest and close autumn. And waiting at home hot tea and airy custard rings, which I baked yesterday until late in the evening.
After a shower, I looked into the children's room and see a picture: a smaller child, lying in bed, hugging a plate, tramples these same cakes and smiles with cream-stained lips ...
Recipe for custard rings with curd cream
For 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;
- sachet vanilla sugar(10 g);
- a tablespoon of cognac;
- a little powdered sugar for sprinkling.
I've wanted to do this for a long time, and now I've decided to.
When I was cooking, 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 desired consistency.
He took a saucepan, put oil in it, poured water.
He threw in another pinch of salt, put it on the fire and brought it to a boil. To get custard dough, you need to make the fire smaller, without removing the saucepan from the stove, sift 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, becomes homogeneous and shiny, I remove it from the stove.
Pour into a bowl, cool to warm state. In a separate bowl, break the eggs, beat them a little with a whisk.
In portions of a few tablespoons, I add eggs to the dough and stir with a mixer.
It turns out such a viscous dough.
I upload it to pastry bag with a toothed nozzle with a diameter of 10 mm. I plant custard rings about 6-7 cm in diameter on a baking sheet with parchment paper.
I’ll clarify right away that the first cakes turned out to be not very lush, so then I planted the rings in two layers - what I needed came out. 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 bag and syringe that I had earlier, tortured to death with their inconvenience.
The whole city proceeded until I found in a completely inconspicuous shop a normal bag with simple and reliable stainless steel nozzles. It costs twice as much, but, as they say, we are not rich enough to buy cheap things ...
According to the recipe, cakes should be baked for the first 15 minutes - at a temperature of 220 degrees, then 25 minutes - at 180 degrees. It took me about 30 minutes to do everything about everything (features of the oven). It turned out two dozen cakes.
For cream, I ground in a mortar vanilla sugar to the state of powder, because grains of sugar do not dissolve in oil, and will crunch on the teeth. For the same reason, instead of regular sugar for the cream, powder is also taken.
Beat 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.
In conclusion, I add cognac and beat a little more. Directly into the cream I rub the cottage cheese through a fine sieve.
I also decided to add a touch of summer to half the cream. Mixed it with a few tablespoons of thawed homemade strawberries- deliciousness!
I cut the cooled rings with a knife, stuff them with cream (you can just use a spoon).
Sprinkled with powder. Beauty!
And it would be necessary to try, but I have already tasted condensed milk, and cream, and strawberries. Nevertheless, I ate a small ring - wonderful and awesome!
The next morning, the custard rings were even tastier - they were infused. You need to do it, especially since almost half of the cream is left, keep this in mind. I also want to make frosting...
That's all for today. Stay healthy and see you soon, dear readers!
What could be better than remembering favorite treat childhood - custard rings with curd cream? Sometimes you want to feel this taste and aroma familiar from childhood so much that you involuntarily start looking for a recipe for this delicacy, which is very simple to make, it takes only a little effort of time and patience.
The calorie content of this baking is about 330 kcal per 100 gr.
A set of products for making dough:
- 150 grams of flour;
- 5 large chicken eggs;
- 125 milliliters of water;
- 125 grams of butter;
- 125 milliliters of milk;
- 1 tablespoon of sugar;
- some salt.
A set of products for making cream:
- 400 grams of fresh soft cottage cheese;
- 200 grams of sugar;
- 100 grams of butter;
- vanillin to taste;
- a little powdered sugar (for decoration).
Step by step recipe
After we've taken everything necessary products you can start executing the recipe and start cooking this delicious dessert.
- Heat water in a small saucepan, add milk and chopped butter. Mix.
- Add salt and sugar. It is important that the butter melts completely while stirring, and the salt and sugars dissolve.
After the mixture begins to boil, it must be removed from the heat and the sifted flour should be poured very quickly. You need to try to stir the mixture, achieving uniform consistency. IN ready dough in no case should there be lumps of flour - this will make the recipe better.- After the task is completed, we return the dough to the fire and begin to beat it for another 2-3 minutes, until the dough begins to stray into a single lump, and a white flour coating appears at the bottom of the saucepan.
Transfer the choux pastry to a bowl and grind a little more so that it is no longer too hot.
In the cooled dough, we beat in turn chicken eggs. However, you should not break the next egg until the previous one is not sufficiently mixed into the dough. After each broken egg check the consistency of our mixture. Ideally, it should slowly drain spoons.
We transfer the finished dough into a pastry bag with a round or notched nozzle. We begin to squeeze out of it on a baking sheet, previously greased with butter or covered with parchment, circles of the desired size - custard rings. You need to squeeze out at a distance of 4–5 centimeters from each other, and that’s all, because the rings begin to expand during cooking and can stick together with each other.
We send the baking sheet to the oven, which must be preheated to 200-220 degrees. After 10 minutes, after the start of baking, lower the temperature to 180 degrees and bake at this temperature until ready (25 minutes).- Immediately after the rings are ready, they must be removed from the oven and pierced at the base or side with a sharp object. This will allow extra steam exit, and we will also get a hole through which we will pour the cream into the cake.
Advice: When following the recipe, you should not open the oven for the first 20 minutes after the cake has been baked, as this can cause negative consequences - the dough can simply settle and air cakes will no longer work. When preparing such cakes, you need to know that it is better to overbake them than underbake them.
Pretty quick to make and just as quick to eat. Their only drawback is that once you try it, it becomes hard to stop, and yet they are completely non-dietary ... Eh! But since the family asks, then I just can’t not do them.
Take powdered sugar, because sugar will definitely not dissolve in butter and will crunch unpleasantly on your teeth after.
Total cooking time - 1 hour 30 minutes
Active cooking time - 1 hour 0 minute
Cost - average cost
Calories per 100 gr - 288 kcal
Number of servings - 24 servings
How to make custard buns with curd cream
Ingredients:
Wheat flour - 200 g
Water - 200 g
Butter - 100 g
Chicken egg - 5 PC. weighing 64-67 grams
Salt - 1 pinch
Butter - 170 g for cream
Curd - 330 g
Powdered sugar - 80 g
Condensed milk– 120 g
Cognac - 1 tbsp. or brandy
Vanilla sugar - 1 tsp
Powdered sugar - 1 st.l. for sprinkling
Cooking:
1. The butter that we will take for the cream must be selected from the refrigerator in advance, long in advance, best in the evening and at night, since we need it in a softened state.
We will start cooking with the dough, and we will already make the cream while baking the rings.
From the indicated amount of ingredients, approximately two baking sheets of custard buns are obtained.
We put on fire a pan with 200 grams of water, 100 grams of butter, add a pinch of salt and bring everything to the complete dissolution of the oil and boil.
2. During this time, sift 200 grams of flour into a bowl.
After the contents of the pan boil, pour all the flour into it at once and stir quickly and intensively. Knead until the dough is homogeneous so that there are no dry blotches of flour left in it. The latter should be completely and completely brewed.
In theory, the fire, after you poured the flour and began to stir, does not need to be turned off so that the flour is reliably brewed. But I have been making custard dough for many years, and quite often (well, it’s very simple!), And I love it dearly, and I checked it experimentally a dozen times - if you turn off this very fire, and then add flour and mix, then it will be brewed for sure just as good as with fire, but the pan will suffer less, which is good. Probably, this method is not very good, if we are talking about very in large numbers flour and dough, but on such a home scale, feel free to turn off and brew flour.
3. Remove the dough from the pan into a bowl in which you will knead it with eggs, and let cool slightly. It can be warm, but not hot, because in this case the eggs driven into it can “cook”. Pay attention to the weight of the eggs! They are big. Otherwise, take 6 pieces. In short, focus more on weight than on the eye.
First, mix well one, and after that add the next egg.
The dough should turn out smooth, viscous, keep its shape well, not blurry.
Turn on the oven and preheat it to 180″.
4. Line a baking sheet with baking paper (I have a sort of reusable rug).
Put the dough in a bag for jigging. Try to stuff it tightly, if possible, without air.
We deposit the dough in the form of rings with a diameter of about 7 centimeters (or as desired). Of course, you can give it any shape, up to just laying it out with a spoon, eventually getting the usual round products.
We make them at a decent (2 centimeters required) distance from each other, as they will grow during baking.
Smooth all protruding tips with wet fingers.
5. We send the baking sheet to the preheated oven. Baking time: 25-30 minutes. It all depends on individual features just your oven. If the custard dough is underexposed in the oven, it will fall off. And further important point: you can not open the oven during baking - again, the dough will definitely fall off.
But after 25 minutes, you can safely get 1 piece and check the readiness. Cut it - in the middle ready dough almost empty, with rare and thin layers of dough.
So, the first entry is baked, choose and immediately, while the oven is hot, go to the second one.
6. In the meantime, everything is baked, it's time to prepare the cream.
Beat softened butter with icing sugar, adding vanilla sugar, until light and airy. This procedure should not last less than two or three minutes, because we do not want to feel lumps of oil in the cream, and we want everything to be quite airy.
Add a spoonful of cognac, condensed milk and continue to beat for another minute or two.
I take cottage cheese already wiped (found in the store). If you have a regular one, it would be better to grind it through a sieve.
Add cottage cheese to the butter mixture and beat well until completely smooth. We spread the cream in the cornet (of course, you can just use a spoon).
7. Cut our rings along and fill the lower part with cream. Next, close the top and lightly press-glue. In order for the two halves of the rings to “stick” to each other, the cream should be slightly above the level of the incision.
Sprinkle the rings with powdered sugar. And you can call everyone for tea!
Enjoy your meal!
Choux pastry is prepared quite simply: 10 minutes - and you can put eclairs on a baking sheet. But it would be too good if the preparation of such a wonderful dessert was without pitfalls. Choux pastry for cakes has two of them, and the first is a critical consistency. A little more liquid - and your blanks have already spread out on the baking sheet with shapeless pancakes, a little less - they do not swell during baking. And with the liquid in the recipe it’s just difficult, because 1 egg can be 50 grams, and 70 and 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, so as not to miss the right moment.
The second trick is not to open the oven until the rings are browned, and after that wait until they begin to easily come off the baking sheet.
Ingredients
Custard dough: 
- 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
Cooking
1. So, start by preparing the dough. Pour water into a saucepan. Add salt and butter. Bring to a boil, stirring to dissolve the ingredients.
2. Add flour to the boiled butter mixture, which you sift first. Stir 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 down a bit.
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. Lay parchment on a metal sheet. Transfer the dough into a pastry bag. Place on parchment in the form of rings, the desired diameter at a short distance from each other. Send to hot oven for 40-50 minutes. Bake at 200 degrees. Ready rings easily move away from parchment.
7. Cooking cream. Add butter to a deep bowl. room temperature and boiled condensed milk. Beat with a mixer until a homogeneous creamy consistency.
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