Curd rings. Back to the USSR: custard ring with curd cream - recipes.

Curd rings have been familiar to many since childhood, and if so, then I bet you love them very much, because they are a real, tender delicacy. But, no matter how strange it may be, they were not there in my childhood. It seemed that I tried absolutely any sweets that were sold in our stores, and I was sure that I knew the concept of “taste of childhood” inside and out. But that was not the case. At about 20 years old, what can I say: quite recently, I first tried these custard rings, inside of which there was simply a delicious filling. I wanted to cook them right away, but this idea languished and lived in me for 4 whole years, until I pulled myself together and started cooking. The result exceeded all expectations; the rings with curd cream turned out much better than those that I had the pleasure of tasting. And the secret of the recipe is simple: these are GOST standards, which dictate to us what ingredients and in what quantities are needed to obtain “that very taste of childhood.” I’ll share the recipe with you and let’s create together.

Ingredients:

for test:

wheat flour – 200 grams;
butter– 100 grams;
water – 180 ml;
chicken eggs(medium) – 5 pieces;
salt - a pinch;

for cream:

cottage cheese – 300 grams;
butter – 170 grams;
powdered sugar – 90 grams;
condensed milk – 65 grams;
vanillin – 1 gram.

Total time: 45 minutes;
Total number of servings: 7 servings.

How to make curd rings:

1. I made small deviations from the recipe, but they are not in GOST: I used milk and water in equal proportions, although according to the recipe, milk is not needed; and added a teaspoon granulated sugar. This is not necessary, especially if you want traditional rings.

Heat water, salt and butter over medium heat. Butter will give a more natural taste than spread or margarine, so don't try to substitute it.

2. The butter has melted, and now you need to prepare the required amount of wheat flour, which we immediately add to the main ingredients and mix very actively until a dense and stable dough is formed. At this stage, the stove can already be turned off.

3. This photo is not here by chance: look at the velvety crust that covers the bottom of the pan: if it has already formed, then the dough is ready and can be set aside to cool slightly.

4. Why do we cool the dough? We still have chicken eggs left, and if we throw them in right now, they will simply boil, due to the magical properties of the protein and the tendency to coagulate. This choux pastry will not rise and will lie flat in the oven. But as soon as the dough has cooled, we add eggs to it, one at a time and mix thoroughly until smooth.

5. Place the dough into a cornet and squeeze it directly onto a baking sheet, in the form of rings (I didn’t oil the foil and the rings came away from it perfectly, but for your own peace of mind, you can use small quantity vegetable oil, to lubricate the surface). At a temperature of 220 degrees, the custard rings are baked for 15 minutes.

6. The finished ones brown perfectly and do not fall off after removing them from the oven (but if you are still afraid of this, turn off the device and let them stand inside for a few more minutes).

7. Prepare the cream: mix all the ingredients and it is better to do this using a mixer.

8. Cut the ring in half, put the filling straight along and inside. At first it may seem that when you close the filling with the “lid” of the ring, the cream will simply spread to the sides. But don’t be afraid, if you keep these curd rings in the refrigerator for a few minutes, the filling will saturate the rings and remain inside, with no chance of escape.

Bon appetit!!!

Best regards, Yulia.

Remember this delight - a ring of choux pastry with a delicate curd filling? What I see in stores now vaguely evokes nostalgia, and rather, only in appearance. And this, unfortunately, applies not only to cottage cheese rings. It's a pity. But we will not be sad about this. In the end, we can go to Bread & Co and buy ourselves a piece of happiness for a certain amount of rubles. And for the same money we can cook a lot of happiness for the whole family...

First, let's prepare the custard rings. We will get and organize all the products in advance. In general, I am a supporter of all ingredients being prepared and measured in advance. Otherwise you know how it happens...

Pour 250 ml of milk half and half into a glass;

Let's take it out of the refrigerator 100 gbutter (usually half a stick). Do not remove the second half of the pack - it will be needed for the curd filling;

Let's sift 150 gflour;

Break 4 eggs into a bowl and let them warm up too.

Let's put a salt shaker next to it.

Now let’s actually prepare the dough itself. Combine milk with water, a pinch of salt and butter in a saucepan and bring to a boil over medium heat. As soon as the oil is completely distributed in the water, remove the ladle from the heat and add all the flour at once. Stir vigorously until completely combined, then return the ladle to the heat and keep there, continuing to stir, for about 2-3 minutes.

Then transfer the dough into a bowl. It should cool down. This may take about 10 minutes - stir occasionally to speed up the process. Touch the dough with your finger - if you are not very hot, then cool enough.

Let's start adding eggs one at a time. After each egg, knead the dough well until the egg is completely distributed.

After the fourth egg, your dough should look something like this - falling off the spoon in a smooth, shiny ribbon.

Then we will act according to the circumstances - if you have a pastry bag with nozzles, take it. If not, then your circumstances are somewhat worse, but not critical.J.Take the bag, cut off a corner and continue with us.

Squeeze the rings out of the bag onto a baking sheet covered with paper. The oven should already be at maximum temperature at this time. Brush the rings with egg and place in the oven. We need the rings to bake at first. high temperature, so only after 10-15 minutes reduce the temperature to 190C. Aim for a total of 25-30 minutes of baking time. You need to be careful here. If you take out the rings too early, they will simply fall off. Expect a confident brown crust - you can't go wrongJ

While the rings are cooling, prepare the curd cream.

Let's take 500 grams of the fattest cottage cheese (market cottage cheese, of course, is ideal - just rub it through a sieve to make it more homogeneous). 2 00 g sugar (probably fine sugar or powdered sugar would be better) beat with 10 0 gsoft butter (the remaining half a pack) and 0.5 tsp vanilla extract. I should clarify here - I am against the use of chemicals in baking, which includes vanillin, but in the absence of extract or natural vanilla, I would probably use it. I would take 0.5 tsp.

Now you need to beat the sugar with the cottage cheese - i.e. saturate with air to the maximum. And you can put it in the refrigerator until the rings have cooled completely. Don't be tempted to fill them while they're still hot - it'll be a shame when melted butter leaks out of the filling...

There is little left - cut the rings, squeeze out the filling, fold it back, sprinkle with powdered sugar and bite off a piece..

Well? How was it in childhood? It is quite possible that it is better...

For the test:

Wheat flour – 100 grams;

Butter – 50 grams;

Warm water – 90 ml;

Chicken eggs – 2 pieces;

Salt - a pinch;

For cream:

Cottage cheese – 150 grams;

Butter – 85 grams;

Powdered sugar – 50 grams;

Condensed milk – 35 grams;

Vanillin – 1 gram.

Preparation:

1. You can cook more rings, but I reduced their number by half, since it turns out there are really a lot of them.

So, the preparation of choux pastry has not changed at all, and in this recipe it is traditional: melt the butter in salted water. It is always better to give preference to butter made from cream, since it has advantages over spreads and margarines, both in taste and quality.

2. Once the butter has melted, add the wheat flour directly to the pan.

By the way, you can already turn down the heat, or better yet, turn off the hob altogether. Mix the ingredients more intensively and within a couple of minutes you will get a good, dense and elastic dough.

As soon as a velvety film forms around the edges of the pan, very thin and rough: the dough is ready. Let's cool it down.

3. As soon as the dough has cooled, add chicken eggs to it, one at a time. There is no need to rush and beat the eggs into the dough earlier than expected. You will simply spoil the ingredients and end up with poor-quality baked goods.

4. Pipe the dough from the pastry bag in the shape of a ring. You can use absolutely any attachments, or simply plant rings without them.

Bake the rings for 15 minutes at 220 degrees until a golden crust forms on the surface.

5. Prepare the cream by combining absolutely all the ingredients in one bowl.

6. Beat the cream ingredients using a hand or mechanical mixer.

7. We do not take out the finished custard rings immediately, this is necessary so that the oven “cools down” slightly and when removing the baking sheet, the baked goods do not settle due to a sharp temperature change.

8. Fill the pastry with the finished cream, making a cut along the entire ring.

Afterwards, the custard rings with curd cream should be left in the refrigerator for a few minutes so that the cream does not come out as soon as you decide to bite into the ring.

And after refrigeration they can be served to the table. Bon appetit!

Total time: 45 minutes;

Total number of servings: 4 servings.

Recipe author: YuliAnna

Custard rings with curd cream are wonderful cakes that even small children can eat. After all, the filling for them is such a healthy, and most satisfying, natural cottage cheese. And there is no yeast or sugar in the dough.

Prepare the ingredients needed to make the cakes.

Pour water and milk into a saucepan, add butter, a pinch of salt and bring it all to a boil.

Stir the boiling mixture with a wooden spatula so that the mixture in the pan is in a circular motion. Add all the flour at once and mix everything quickly. Reduce the heat under the pan to low and stir for about 1 minute, until the dough pulls away easily from the sides of the pan.

Transfer the dough from the pan to a bowl, cover and let cool (about 10 minutes).

Add eggs to the dough one at a time. Mix well.

The finished dough will be shiny and homogeneous.

Line a baking sheet with parchment paper.

Pour the dough into circles using a pastry syringe with the widest nozzle. If you don’t have a pastry syringe, you can take a thick bag. Fill it with dough. Cut off a corner of the bag and squeeze the dough out of it, drawing circles.

Bake the rings in an oven preheated to 190°C for about 25 minutes. Then leave the cakes for another 10 minutes in the switched off oven to dry them a little.

Beat cottage cheese with sour cream and powdered sugar.

Cut the cooled rings in half.

Place the curd filling on the bottom of the ring.

Cover the top of the ring.

Sprinkle the finished curd rings with filling and powdered sugar.

Custard rings with curd cream are ready.

Enjoy your tea!

A favorite custard ring by many. People often complain that curd cream at home does not turn out as it should. I came across recipes with condensed milk, sugar, and store-bought curd mass. Tasty, but not that good.
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 the cream with the addition of condensed milk has a more pleasant taste. It is with the whipped buttercream that the filling turns out tender, not cloying and just right.
And I won’t fail to say a few words about sugar and powdered sugar. Remember that sugar does not dissolve in oil. And if you add sugar instead of powder to the cream, it will crunch unpleasantly on your teeth. That is why powder is either added to the cream or syrup is made 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.
The choux pastry is made according to, traditionally the rings are pressed through a toothed attachment, then the powdered sugar falls on them very beautifully. The diameter of the nozzle is 10-15mm.

15 pieces
Dough:
200g flour
100g butter
180g water
pinch of salt 2g
300g eggs (5 large pieces)

Cream:
320 g cottage cheese
175g butter
90g powdered sugar
65g condensed milk
1 packet vanilla sugar
1 tbsp. cognac or dessert wine

powdered sugar for sprinkling

Prepare the dough as directed. Transfer to a bag with a notched tip, 10-15mm in diameter, and place the rings on a baking tray lined with baking paper.

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

Prepare the cream. Beat softened butter with powdered sugar and ground vanilla sugar until white. Add condensed milk in several portions, whisking thoroughly. maximum speed. At the end add cognac.