Homemade cakes are always tastier than purchased ones. Especially if these are choux pastry cakes with delicious curd cream. In fact, there is nothing difficult in making curd rings, as it might seem at first glance.
It is necessary
- For twelve servings:
- Choux pastry:
- - a glass of flour;
- - glass of water;
- - 4 eggs;
- - 70 g of butter;
- - 1/3 teaspoon of salt.
- Curd cream:
- - 400 g of cottage cheese;
- - 200 g butter;
- - a glass of sugar;
- - 3 g vanilla powder.
Instructions
Step 1
For choux pastry, pour water into a saucepan, add oil, a pinch of salt. Bring to a boil, reduce heat. Add the sifted flour, stirring vigorously with a wooden spoon.
Step 2
After a couple of minutes, the dough will begin to move away from the walls, forming a lump.
Step 3
Remove the brewed dough from the stove, cool to 30 degrees so that the eggs added to the dough do not curl. Add them one at a time, stirring well after each egg.
Step 4
The result is a homogeneous, smooth and sufficiently thick dough. It should not spread over the baking sheet.
Step 5
Transfer the dough to a pastry bag, place on a baking sheet in the form of rings. Bake them for 30 minutes at 200 degrees.
Step 6
Make a curd cake cream. Mash butter with sugar and cottage cheese. Add powder, beat until fluffy, homogeneous.
Step 7
Carefully cut off the top of the rings, fill the cakes with cream, close the "lid". The curd rings are ready.
