Chouxed Easter according to this recipe turns out to be tender, airy and impossibly tasty. The technology requires patience and care, but the result is worth giving enough time to the process.
It is necessary
- - cottage cheese 5% fat -1 kg
- - butter - 200 grams
- - sour cream 20% fat - 300 grams
- - chicken eggs - 2 pieces
- - sugar - 1 glass
- - natural vanilla or vanilla sugar or vanillin
Instructions
Step 1
Rub the cottage cheese through a sieve (it is better to immediately work in a bowl with thick walls and a bottom, then Easter will languish in it). Grind butter, softened at room temperature, with a fork, add to the curd and grind the whole mass again. It is necessary to achieve maximum uniformity. Next add sour cream, lastly - eggs lightly beaten with a whisk or fork. The mixture will resemble a light soufflé.
Step 2
The resulting mass must be put on a very low heat and simmer for an hour, stirring constantly so that future Easter does not curl up. The mass should not boil. If it is too overheated, it is better to remove it from the heat for a couple of minutes to cool down a little. However, you should not cool too much so that there is not a large temperature difference.
Step 3
Pour sugar and chopped vanilla into the finished mass. Allow to cool and pour into a mold lined with a clean cotton cloth, cover and place the load on top so that the excess liquid and the Easter are properly compressed. Decorate the finished Easter to taste.
