Choux dough for rings with cottage cheese. Culinary recipes and photo recipes

What could be nicer than remembering your favorite childhood treat - 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 have taken all the necessary products, we can begin to execute the recipe and start preparing this delicious dessert.

1. Heat water in a small saucepan, add milk and chopped butter. Mix.
2. Add salt and sugar. It is important that the butter melts completely while stirring, and the salt and sugars dissolve.
3. 
   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 a homogeneous consistency. In the finished dough, in no case should there be lumps of flour - this will make the recipe better.
4. 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.
5. 
   Transfer the custard dough to a bowl and grind a little more so that it is no longer too hot.
6. 
   Whisk the eggs into the cooled dough one by one. However, you should not break the next egg until the previous one is not sufficiently mixed into the dough. After each broken egg, we check the consistency of our mixture. Ideally, it should slowly drain spoons.
7. 
   We transfer the finished dough into a pastry bag with a round or notched nozzle. We begin to squeeze out of it onto 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.
8. 
   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).
9. 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 excess steam to escape, 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.

Ingredients:
To prepare the dough:

• - 2 glasses
• Water - 1 glass
• Milk - 1 glass
• Eggs - 8 pcs.
• Butter - 200 g.
• Salt - a pinch

To prepare the filling:

• - 250 - 300 g.
• Sour cream - 4-5 tbsp. spoons
• Powdered sugar - to taste.

cream cake recipe

Many of us simply love custard rings with curd cream from childhood, and I am no exception to the rule =). I tried several recipes for fillings for rings: with curd mass from the store, and with sugar, and with white chocolate - everything is delicious, but “everything is not right” tastes. It was the curd cream that I will talk about in this recipe that turned out to be ideal. In fact, it is very easy to prepare and its secret is that the cottage cheese is mixed with butter cream, only in this way a homogeneous, smooth, very tasty and tender filling for custard rings is obtained.

Ingredients for custard dough (for 15 rings):

• Flour - 200 g
• Butter - 100 g
• Water - 180 g
• Salt - 1/3 tsp
• Eggs - 300 g without shell (this is about 4-5 large C0 eggs)

Cream cheese ingredients:

• Curd - 320 g
• Butter - 175 g
• Powdered sugar - 90 g
• Condensed milk with sugar - 65 g
• Vanilla sugar - 10 g
• Cognac or dessert wine - 1 tbsp.

How to cook choux pastry for cakes (step by step recipe with photos):

If you have ever cooked according to my recipes, then you can handle the rings without difficulty, because any custard dough from the above recipes is suitable for their preparation.

Put butter (100 g) in a saucepan with a thick bottom, pour water (180 g), add salt (1/3 tsp), put on fire and melt. The fire should be medium so that everything melts and heats up as soon as possible.

Constantly stir the contents of the saucepan so that the mixture melts and boils faster.

Before boiling, the fire can be large or medium, but after boiling, it should be reduced to a small one.

Wait for the mixture to boil, and immediately pour out all the flour (200 g).

Stir until the lumps disappear so that the white flour is nowhere to be seen. We make intense movements, trying to smooth the dough along the walls and bottom of the saucepan. It will work at first, but as it boils, the dough will clump together.

The dough will be properly brewed if it has stood on fire for 2 minutes after gluing into a ball, and a film has appeared on the bottom of the stewpan. The photo below shows that there is a crust on the bottom. It should not be torn off (otherwise it will be felt in ready-made cakes with hard lumps), the very fact of such a layer at the bottom indicates that everything is going according to plan. Set the pastry aside and move on to the eggs.

Eggs (300 g) should be stirred with a fork until the whites and yolks are combined. Add the egg mass gradually, in small portions, because the dough may be too liquid if you accidentally shift the eggs.

Pour the eggs into the dough (about 1/5 part), stir. Then pour the same portion, stir again and so on. When there is very little egg mass left in the bowl of eggs, carefully monitor the density of the dough. You may not need the last batch of eggs.

This photo shows how thick the dough should be, flowing from the spatula into the bowl, it forms a “triangle”

Transfer the dough to a piping bag (you can use a star or other toothed tip). Squeeze out the dough in a circle in the form of a ring, leaving a void in the middle. In this way, proceed with the whole dough, leaving a distance of 2-3 centimeters between the blanks (choux pastry in the oven rises and swells strongly, increases in size).

I bake all products on teflon mats, you can also use silicone, baking paper, whatever you like and trust.

It is good to heat the oven for baking cakes to a temperature of 200 C, the “Top-Bottom” mode. Bake for the first 10 minutes at 200 C, then lower the temperature to 170 C and bake for another 20 minutes (depending on the power of your oven, it may take a little more or less time) Ready-made cakes should be a beautiful ruddy color, absolutely dense crust surface should produce a dull empty sound).

It is very important not to open the oven for the first 20 minutes of cooking! Otherwise, the dough will settle and never rise again!

Cooking curd cream for cakes

In the simplest recipe, the cream is made from butter and powdered sugar, but if you add condensed milk, the cream will turn out even tastier. It is the whipped butter cream that is responsible in the filling for tenderness, uniformity, in addition, the curd cream ceases to be cloyingly sweet.

Many replace powdered sugar with regular sugar. Remember that sugar cannot dissolve in butter. If you make such a replacement, it will be felt in the cream and crunch on your teeth. It is for this reason that either powder is added to the cream, or sugar syrup is boiled with milk and eggs (as in).
For cottage cheese cream, you need to choose pasty cottage cheese. If you use granular, it will be very difficult to bring it to a homogeneous state. Initially, you need to beat softened butter (175 g) with powdered sugar (90 g) until white.

It is not recommended to replace powdered sugar with ordinary sugar, because even the smallest sugar dissolves in oil with great difficulty, it will be felt as grains in the cream. Powdered sugar is also better to take without additives in the form of starch. It is for this reason that it is recommended to use not vanilla sugar, but vanilla extract. If you still decide to add vanilla sugar, rub it with a pestle in a mortar.

Whip the cream until smooth.

Pour in condensed milk (65 g). I use only high-quality condensed milk without vegetable fats in the composition (manufacturer - Rogachev). Most likely, the reason lies in condensed milk: modern part manufacturers add solid vegetable fats such as palm oil to their products.

As for cottage cheese for cream, ideal, as I said above, is homogeneous, pasty cottage cheese in briquettes, which can be additionally rubbed through a metal sieve directly into cream (320 g).

Beat the cream again for 1-2 minutes until smooth.

The finished curd cream looks smooth and uniform.

Filling the custard rings with cream

After the custard rings have cooled, cut each into two halves. The porous structure inside indicates that the dough was brewed correctly.

Transfer the cream to a pastry bag (you can not use a metal nozzle here), squeeze the filling in a circle into each ring and cover with the second part of the ring.

These are the custard rings with cottage cheese cream obtained. Happy tea!

When adding a photo to Instagram, please indicate the #pirogeevo or #pirogeevo tag so that I can find your photos on the net and rejoice with you. Thank you!

In contact with

Custard ring with curd cream

Simple and delicious! Try it!

For the recipe you will need: (for 12 - 14 rings)

For test:

125 g water
125 g milk
125 g butter
150 g flour
5 g salt
10 g sugar
4 - 5 large chicken eggs

For cream:

100 g butter
150 - 200 g sugar
400 g soft cottage cheese
Sachet of vanilla sugar (optional)
Powdered sugar for dusting the rings

COOKING:

First, a little history of custard dough:

“It is believed that choux pastry was invented in 1540 by Panterelli, the cook of Catherine de Medici, and called his product pate a Panterelli. Over the years, the original recipe has changed, and with it the name: the dough became known as pate a popelini, later - pate a popelin. Usually, the “shrouds” were given the shape of a woman’s breasts - at least it seemed to the ardent Italians. Around 1760, the French confectioner Jean Avis (by the way, the teacher of the founder of the St. Petersburg school of cooking, Marie-Antoine Carem) created "shu" buns. True, something similar existed in French cuisine as early as the middle of the 18th century, but only similar, nothing more. This is how pate a choux was prepared at that time: “Boil potatoes, mash. Add the eggs and form into balls with a spoon, similar to cabbages. Bake."
The brilliant Jean Avis, no doubt familiar with the ideas of his predecessors (not without reason they say that French cuisine was largely created by Florentine chefs), simply replaced the potatoes with brewed flour and got unusual buns. Why buns? The fact is that Jean, about whom Karem wrote: "the illustrious Avis, the master of custard dough", at that time worked as the chief confectioner in the best confectionery in Paris on rue Vivienne and delivered his masterpieces to the table of the great French diplomat Talleyrand. Subsequently, Karem himself had a hand in improving his teacher's custard dough, which they began to call in exactly the same way - pate a choux, that is, "dough for cabbage sprouts." Poor Panterelli and French mashed potatoes are gone. And the dough "shu" - "for cabbage heads" - on the contrary, went down in history.
Wikipedia and nnm.ru/blogs/serein/pirozhnoe_shu

And now some theory.

The driving force of custard dough is water vapor. Yes, yes, it is because of him that it rises so much during baking and it is thanks to water vapor that a void forms inside the cakes, which can be filled with filling or cream. In this regard, for a good rise, choux pastry must, firstly, contain a large amount of water, and, secondly, it must be elastic enough to retain these vapors during baking. But first things first.

A high level of hydration of choux pastry is achieved in two ways: by pre-brewing flour, as well as by introducing a large amount of raw eggs into the dough, which contain a lot of liquid in their composition. A few words about brewing: brewing flour consists of two stages - at the first stage, the flour is poured into hot water, as a result of which the starch, which is part of the flour, gelatinizes and in such a gelatinized state it is able to retain much more water, which significantly increases the level of hydration dough, and in the second stage, the dough is slightly dried, the liquid is evaporated, which remains unbound.

So, by brewing and adding raw eggs to the dough, a dough with a high level of hydration is kneaded, but this is not enough, because if the dough does not have sufficient elasticity, it will simply crack during baking and all the steam will escape without fulfilling its main purpose. In order for the dough to turn out elastic, firstly, it is very important to use flour with “strong” gluten, or at least not use flour with “weak” gluten, and secondly, pay special attention to the consistency of the dough so that it is neither too liquid, not too thick and, thirdly, choose the right baking mode (taking into account the characteristics of your stove).

And now the recipe itself.

For custard dough, heat water in a saucepan, add milk, chopped butter, salt, sugar. While stirring, make sure that the butter is completely dissolved, salt - sugar is completely dissolved. Immediately after the start of the boil, remove the pan from the heat and in one fell swoop add all the flour (previously sifted) necessary for the recipe.

Intensively rubbing the mixture with a spatula or spoon, achieve a homogeneous consistency (without flour lumps).

Return the saucepan to medium heat and with intensive rubbing - scrolling, heat the dough for another 1 - 2 minutes until it gathers in a single lump and “begins to give flour”, i.e. until a white floury coating appears on the bottom of the pan.

Put the brewed dough into a bowl and rub for another 2-3 minutes so that the dough cools slightly and stops being scalding hot (about 60 C).

Gradually, one at a time, beat in the eggs into the chilled dough.

Stir the eggs in gradually, each subsequent only after the previous one has completely intervened. If it is difficult to mix the whole egg, you can first shake the egg with a fork and mix it in parts. Before adding another egg, be sure to check the consistency of the dough. Ideally, it should slowly drain from the spatula in a triangle or, as they say, form a “bird's tongue”.

Transfer the finished dough into a pastry bag with a notched or round nozzle (diameter about 10 mm) and place on a baking sheet covered with baking paper or lightly greased with vegetable or butter (be sure to sprinkle with flour when greasing with butter). Place the rings at a distance of at least 4 - 5 cm from each other, since the dough during baking greatly increases in volume and, if deposited close, slips may form.

The mode of baking choux pastry is very dependent on the features of your oven. Traditionally, baking starts in an oven preheated to 210 - 220 C, so that a light crust forms on the dough, preventing the release of water vapor, after 10 minutes the temperature is reduced to 180 - 190 C and already at this temperature they bake until golden brown and fully cooked (about 25 more minutes).

It is very important not to open the oven door for the first 20 minutes, as this can cause the dough to settle, and just as important! bake the dough well, as underbaked bases can settle and will also be moist inside. When baking, remember the golden rule that choux pastry is better to overbake than underbake, so if in doubt it's ready - not ready, then it's better to decide that it's not ready and bake until there is no doubt.

In addition to the traditional, there are other baking modes: you can bake the bases at a constant temperature of 180 - 190 C; you can preheat the oven to 250 - 260 C, after planting the dough, turn off the oven completely, and after 10 - 15 minutes set 170 C and already at this temperature the oven is ready; or preheat the oven to 200 C, after 10 minutes set 170 C, and after another 10 minutes lower the temperature to 160 C and bake until ready.

Only practice will show which mode will work in your oven, I prefer the most traditional one. first option.

Immediately after baking, poke holes in the bases to release the remaining steam. I usually pierce with a straw, which I will use to fill the rings. Punctures can be done from below or from the side.

Transfer the baked rings to a wire rack and let cool completely.

For cream, beat butter with sugar. If desired, add a sachet of vanilla sugar or a few drops of vanilla essence for flavor.

Stir in the curd and the cream is ready.

Transfer the cream to a piping bag fitted with a long, narrow tip.

Fill the rings with cream.

A little powdered sugar on top and enjoy your tea!

Ring with curd cream GOST

Beloved by many custard ring. Often they complain that at home the curd cream does not turn out the way it should.
In fact, everything is very simple and, most importantly, very typical for catering establishments. For these rings, cottage cheese is mixed ... with butter cream. in half. In the simplest version, the cream is made from butter and powdered sugar, but cream with the addition of condensed milk has a more pleasant taste. It is with whipped butter cream that the filling turns out to be tender, not cloying and just like it should be.
And I will not fail to say a few words about sugar and powdered sugar. Remember that sugar does not dissolve in butter. And if you pour sugar into the cream, not powder, it will crunch unpleasantly on your teeth. That is why powder is either added to the cream, or syrup is boiled from sugar (with milk and / or eggs). This also applies to vanilla sugar, if you use it - you need to grind it in a mortar before adding it to the cream.
Choux pastry is made according to this recipe, traditionally the rings are deposited through a notched nozzle, then powdered sugar falls on them very beautifully. Nozzle diameter 10-15 mm.

Ingredients for 15 pieces

200 g flour
100 g butter
180 g water
a pinch of salt 2 g
300 g eggs (5 large ones)

320 g cottage cheese
17 5g butter
90 g powdered sugar
65 g condensed milk
1 sachet of vanilla sugar
1 tbsp cognac or dessert wine

Powdered sugar for sprinkling

Cooking:

So, for the dough, put 100 g of butter in a saucepan, pour 180 g of water, put a pinch of salt. Bring to a boil.

Pour the sifted flour (200g) and mix well.

The flour should be brewed, and the dough should stick together into a lump.
Attention! The flour should be well brewed, for this do not immediately remove from the heat, but stir right on the stove.

Transfer it to a bowl so that it cools down to at least 60C.

Break the eggs in a bowl.

Add little by little, kneading the dough with a mixer or spatula.

Ready dough.

Transfer to a bag with a 10-15 mm diameter toothed tip, deposit the rings on a baking sheet lined with baking paper.

Bake at 220C for 15 minutes, then at 180C for 25 minutes. Cool down.

Prepare cream.

Beat softened butter with icing sugar and crushed vanilla sugar until white. Add condensed milk in several portions, whisking thoroughly at maximum speed. At the end, add cognac.

Rub the cottage cheese through a sieve into the finished cream.

Cut the rings and fill them with cream. It can be from a bag, you can just use a spoon.

Sprinkle with powder.

But before you eat - cool well!

Curd cream custard recipe

Delicate cottage cheese sweetness combined with air dough: what could be better for a nutritious breakfast or a treat at a family tea party?

Ingredients:

For the test

Water - 125 g
milk - 125 g
butter - 125 g
wheat flour - 150 g
egg - 5 pcs.
sugar - 10 g
salt - 5 g

For cream

Butter - 100 g
cottage cheese - 400 g
sugar - 150 g
powdered sugar

Cooking method:

1. To prepare the dough, heat water in a saucepan, pour in milk, butter, add salt and sugar. Cook, stirring constantly, until the butter has completely melted and the salt and sugar have dissolved. As soon as the mixture boils, remove the pan from the heat and add the sifted flour.

2. With a silicone spatula, stir the dough until smooth. We return the pan to the stove and do not stop warming up over medium heat and rub with a spatula until the dough begins to gather into a single mass.

3. Transfer the dough to a bowl and rub until it cools slightly.

4. In the warm dough, one by one, mix the chicken eggs. The dough should become elastic and slowly drain from the spatula. If the dough doesn't drip, stir in another egg.

5. We set the oven to warm up to 200 degrees. We transfer the dough into a pastry bag with a notched nozzle and plant the rings on a baking sheet (at a distance from each other, as they will increase in size), covered with parchment paper. To prevent the paper from slipping, put a few drops of water on the baking sheet and only then lay the paper.

6. Bake the rings at 200-220 degrees for about 10 minutes, then lower the temperature to 180 degrees and cook for another 20-30 minutes. The door cannot be opened during the baking process, and if the rings are not finished baking, they may then settle.

7. We shift the finished rings to the grate and make punctures in them to release steam, through the same punctures we will later fill them with cream.

8. Cooking cream. Whip room temperature butter with sugar and cottage cheese. Cottage cheese is best used soft, homogeneous.

9. Put the cream in a pastry bag with a long nozzle and fill the cooled rings with it. Before serving, sprinkle them with powdered sugar (it is more convenient to do this through a sieve). Bon appetit!

Curd cream ring

The real GOST custard ring. It's done fairly quickly and eaten even faster.

Dough: about 15 pieces

Water - 180 g
Butter - 100 g
Flour - 200 g
Egg (large) - 5 pcs or 300 g
Salt pinch

Cooking:

Bring water, salt and oil to a boil. Immediately add flour, mix quickly and thoroughly without removing from the stove. The flour should be well brewed, there should be no white lumps left. Mix the dough on the stove until it starts to lag behind the walls of the dish and gathers into a lump. Allow to cool to a temperature of 60 * C (so that the eggs do not boil). Gradually adding eggs, knead the dough with a mixer, spatula or just a whisk. Put the finished dough on parchment in the form of rings. Bake at T=220*C for the first 10 minutes, then at T=180* until done (about 25 minutes). Cool down.

Cream:

Butter - 150 g
Curd - 200 g
Powdered sugar - 90 g
Condensed milk - 65 g
Vanillin / vanilla sugar

Cooking:

Beat butter with powdered sugar and vanilla until fluffy. Continuing to beat, add condensed milk. Rub cottage cheese through a sieve (if with lumps), put in butter cream and beat again.
Cut the rings lengthwise and fill with cream. Sprinkle with powdered sugar on top.

It is not at all necessary to make rings, you can plant round shu. In the original, there was a little more butter, and less cottage cheese. I rounded up. It is better to cool the finished cakes first, then sprinkle with powder, because. cream
due to the large amount of oil melts quickly.

Custard cakes "Curd ring"

Custard cakes with delicate curd cream. Favorite cakes from our childhood.

Products

For the custard test:

125 ml water
125 ml milk
100 g butter margarine or butter
150 g flour
4 eggs
a pinch of salt

For curd cream:

300 g cottage cheese
50 g butter
120 g sugar
1 sachet of vanilla sugar
powdered sugar for decoration

How to cook custard cakes "Curd ring":

1. Let's prepare the custard dough. Bring the margarine (or butter), milk, water and salt to a boil over low heat until the margarine is completely dissolved.

2. Pour in the sifted flour and mix thoroughly. Knead the dough on fire for at least two minutes. The dough should stick together into a ball and well behind the walls of the pan.

3. Remove from heat and let the dough cool slightly (up to 60 degrees). Add eggs one at a time while kneading the dough.

4. Transfer the thoroughly kneaded dough into a pastry sleeve (pastry bag, syringe) with a toothed nozzle, and squeeze rings (15 pieces) onto a baking sheet covered with parchment.

5. Send the dough to the oven preheated to 210 degrees and bake the cakes for 10-15 minutes. Then reduce the temperature to 180 degrees and bake until tender for another 15-20 minutes. Pierce the finished custard cakes with a toothpick to release the air. Cool down.

6. Prepare curd cream for custards. Beat butter with sugar and vanilla sugar.

7. Rub the cottage cheese through a sieve and add to the butter. Beat the cream until smooth.

8. Cut the cooled cakes and fill with cream. Sprinkle the curd rings with powdered sugar.

Custard cakes "Curd Ring" are ready. Bon appetit!

Custard rings with curd cream

Ingredients 6 servings

Wheat flour 200 g
Chicken egg 3 pieces
Water 180 g
Salt pinch
Curd 320 g
Butter 175 g
Condensed milk 65 g
Vanilla sugar to taste
Cognac 1 tablespoon
Powdered sugar 1 tablespoon

Instruction

1. To prepare the choux pastry, pour water into a saucepan, add oil and salt. Put on fire. When the mixture boils and the butter has completely melted, add the sifted flour at once. Stir thoroughly and quickly, without removing from heat, until all the flour is well brewed. Transfer the finished dough to a bowl so that it cools to 60–70 degrees (or lower).

2. In the meantime, beat the eggs in a separate bowl. Gradually add the eggs to the batter, mixing each time until smooth. The finished dough has a homogeneous structure, a viscous consistency, falls off the spoon if it hits the edge of the bowl.

3. Transfer the dough to a piping bag with a serrated tip (diameter 10–15 mm) and pipe 15 rings onto a baking sheet (average diameter 65 mm). Bake for 15 minutes at 210 degrees, then 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, add a little condensed milk, beating well. At the end of whipping, add cognac. Rub the cottage cheese through a sieve and add to the cream. Mix thoroughly.

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

Cakes based on custard dough are distinguished by a special sophistication of taste and aesthetics of appearance. Custard rings are a type of eclair custard cake. Most often they are filled with butter cream, but it all depends on your taste preferences. Cottage cheese or custard go very well with the 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 are golden in 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. Cover the finished cream with cling film or a plastic 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 the custard rings with powdered sugar and serve with tea or coffee.