Choux Rings with Cottage Cheese Cream
Baking and Desserts • French
Description
Choux Rings with Cottage Cheese Cream
Ingredients
- Wheat Flour 5 oz
- Chocolate eggs 3 pieces
- Water 5 fl oz
- Salt a pinch
- Cottage cheese 10 oz
- Butter 5 oz
- Condensed Milk 0 oz
- Vanilla salt to taste
- Brandy 1 tablespoon
- Powdered Sugar 1 tablespoon
Step-by-Step Guide
Step 1
To prepare the choux pastry, pour water into a saucepan, add butter and salt. Place it on the heat. When the mixture boils and the butter is completely melted, add the sifted flour all at once. Stir thoroughly and quickly, without removing from heat, until all the flour is well incorporated. Transfer the finished dough to a bowl to cool to 60–160°F (can be lower).
Step 2
Meanwhile, beat the eggs in a separate bowl. Gradually add the eggs to the dough, mixing until smooth each time. The finished dough should have a uniform structure, a sticky consistency, and should fall from a spoon when tapped against the edge of the bowl.
Step 3
Transfer the dough to a piping bag with a star tip (diameter 10–15 mm) and pipe 15 rings onto a baking sheet (average diameter 65 mm). Bake for 15 minutes at 410°F, then for 25–30 minutes at 355°F. Let cool.
Step 4
For the cream, beat the butter with powdered sugar and vanilla sugar until fluffy and light in color, gradually adding the condensed milk while mixing well. At the end of mixing, add the brandy. Pass the cottage cheese through a sieve and add it to the cream. Mix thoroughly.
Step 5
Cut the rings and fill them with cream. Dust with powdered sugar and chill well.
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