As I am preparing a cheese ring of choux pastry. Recipe from the notebook Mom

My favorite pastry choux dough - cheese rings. The first time I tried them in childhood. Mom cooked them rare, but when cooked, it was a real treat.

I have recently been visiting his parents and begged my mother this recipe. The dough for this recipe turns out light and airy. Cream cheese - no words. For me the cheese ring - it is the taste of my childhood. Thank you mom for what it was so sweet.

Cooking method

Dough

All the ingredients except the flour and eggs, I bring in a saucepan to boil.

I reduce the heat to medium and add flour, stir until smooth. Continuing to stir, I make the dough for 2 minutes.

Remove from the heat and shifts in capacity for whipping. Separately, beat the eggs until smooth. In several stages introduce the eggs and stir the dough. I make it a shovel, but you can work with a mixer at low speed.

The finished dough should have a glossy shine, viscous consistency and flow off the blade. If the dough is too thick, add another egg.

Otsazhivayut cheese ring I of the pastry bag with a nozzle "open star." If such devices have not, just Put the dough in the bag and cut the corner.

Baking

Bake for 20-25 minutes at 180 ° C, temperature was then lowered to 160 ° C and bake another 20-25 minutes.

Cream

600 grams of curd 9%

300 g of 25% cream (can substitute cream 33%)

90 grams of powdered sugar

Sour cream with powdered sugar beating until fluffy. Curd wipe through a sieve and add to the cream. Whip the mixture until uniform and fluffy.

Assembly

Cream I shift in the piping bag. How to act without a pastry bag, I wrote above.

Rings cut lengthwise and is deposited into the stuffing. I cover the top half of the second test.

Innings

Curd rings decorate with strawberries and sprinkle with powdered sugar.

What to look for:

1. During the first stage of baking the dough should rise up and gain a foothold. If you omit the temperature ahead of time - the dough will settle and will not be inside the ring cavity.

2. It is better to fill the ring cream before serving. Choux pastry is easy to absorb moisture, and eventually ring "get wet."

3. A pastry bag with a nozzle - a necessary thing, but for home use will come down quite a normal packet with a cut corner.