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Custard curd ring recipe according to GOST. Custard rings with curd cream

Delicious, soft, airy curd donuts-rings are prepared very simply and are perfect for breakfast with a cup of aromatic tea or coffee. You can serve with powdered sugar, jam, jam, condensed milk, honey, sour cream.

Ingredients

To prepare cottage cheese donuts-rings, we need:
soft cottage cheese - 200 g (you can store in packs);
egg - 1 pc;
sugar - 2 tbsp. l.;
salt - a pinch;
vanilla sugar - 1 sachet;
flour - 60-80 g;
soda - 1/4 tsp;
vegetable oil for frying.
powdered sugar for serving.

Cooking steps

Add sugar and egg to cottage cheese, knead, add salt, soda and vanilla sugar, mix.

Add flour to the curd mass and collect the dough into a ball (the dough should turn out loose). Do not overdo it with flour, otherwise donuts turn out like "rubber",

It is better to dust a little with flour during molding.

Roll out the dough with a rolling pin to a thickness of 0.3-0.5 cm. Cut out circles with a glass, cut a hole of a smaller diameter in the middle of each circle (I used a mineral water lid).

Put ready-made cottage cheese donuts-rings on paper napkins to remove excess oil. Sprinkle with powdered sugar before serving

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 choux pastry", 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 into the dough a large number raw eggs, which contain a lot of liquid in their composition. A few words about brewing: brewing flour consists of two stages - at the first stage, 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 of the dough, and in the second stage the dough is slightly dried, the liquid that remains unbound is evaporated.

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. Remember when baking Golden Rule that custard dough is better to overbake than underbake, so if in doubt it’s ready - it’s 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.

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

Prepare the ingredients needed to make the cakes.

Pour water and milk into a saucepan, put 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 roundabout. Pour all the flour at once and mix everything quickly. Reduce the heat under the pot to low and stir for about 1 minute, until the batter comes off the sides of the pot easily.

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

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

The finished dough will be shiny and uniform.

Line a baking sheet with parchment paper.

Lay out the dough in circles, drawing them with a pastry syringe with the widest nozzle. If there is no confectionery syringe, then you can take a tight 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 a preheated oven at 190°C for about 25 minutes. Then leave the cakes for another 10 minutes in the switched off oven so that they dry out a little.

Beat cottage cheese with sour cream and powdered sugar.

Cut the cooled rings in half.

Put the curd filling on the bottom of the ring.

Cover the ring with the top.

Sprinkle ready-made curd rings with filling, powdered sugar.

Custard rings with curd cream are ready.

Happy tea!

Cottage cheese rings have been familiar to many since childhood, and if so, then I bet you love them very much, because this is a real, delicate delicacy. But, strange as it may seem, in my childhood they were not. It seemed that I tried absolutely any sweets that were sold in our stores, and I was sure that I knew the concept of “the taste of childhood” along and across. But it was not there. At about 20 years old, what am I saying: just recently, for the first time, I tried these custard rings for the first time, inside of which there was just 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 curd cream rings turned out much better than those that I had a chance to taste. And the secret of the recipe is simple: these are the GOST standards that dictate to us what ingredients and in what quantity are needed to get "that very taste of childhood." I will share the recipe with you and let's create together.

Ingredients:

for the 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 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 of sugar. This is optional, 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 do not try to replace 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 accidental here: look at the velvet crust that covers the bottom of the pan: if it has already formed, then the dough is ready and can be set aside for easy cooling.

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 curdle. Such custard dough 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. We put the dough into a cornet and squeeze it directly onto a baking sheet, in the form of rings (I did not oil the foil and the rings moved away from it perfectly, but for your own peace of mind, you can use a small amount of vegetable oil to lubricate the surface). At a temperature of 220 degrees, custard rings are baked for 15 minutes.

6. Ready to 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 with a mixer.

8. Cut the ring in half, spread the filling straight along and inside. At first it may seem that when the filling is closed with the “lid” of the ring, the cream will simply spread around. But don't be afraid, if you keep these curd rings in the refrigerator for a few minutes, the filling will soak the rings and stay inside, without a chance of escaping.

Bon appetit!!!

Sincerely, Julia.

Beloved by many custard ring. Often they complain that at home the curd cream does not turn out the way it should. I met recipes with condensed milk, and with sugar, and with store-bought curd mass. Delicious, but not the same.
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, traditionally, the rings are deposited through a notched nozzle, then powdered sugar falls on them very beautifully. Nozzle diameter 10-15mm.

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

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

powdered sugar for sprinkling

Prepare the dough as directed. 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.