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Custard ring with curd cream

Author
Cookinero 1 Jan 2023
18580
Custard ring with curd cream

The most delicious cake from our childhood - rings with cream. Cream, in principle, can be made to your liking. But this cream is very gentle. It is simply impossible to break away from such cakes.

How to cook Custard ring with curd cream

Step 1

Place water and oil in a saucepan over heat and bring to a boil. Add salt.

Step 2

As soon as the butter is melted, we introduce the flour (right on the fire).

Step 3

Then remove from heat, let cool slightly and carefully drive in one egg at a time, beat with a mixer. The dough should be elastic.

Step 4

With the help of a pastry bag, we plant the rings on a greased baking sheet. Bake 25 min. at a temperature of 20 * until golden brown.

Step 5

Custard ring with curd cream

When ready, cut the rings with a knife into two parts and fill with cream. For cream, beat butter at room temperature with cottage cheese, powdered sugar, vanilla and condensed milk. Have a nice tea!

Custard ring with curd cream - FAQ About Ingredients, Baking Time and Storage

Yes, you can replace the oil with an equal amount of butter for a richer flavor. Just melt the butter before adding it to the boiling water to ensure proper emulsification.
Filled custard rings are best enjoyed within 1-2 days when stored in an airtight container in the refrigerator. The dough may soften over time due to the cream's moisture.
For a dairy-free version, use plant-based cream cheese or coconut yogurt mixed with powdered sugar and a splash of dairy-free condensed milk for a similar creamy texture.
Yes, unfilled custard rings freeze well for up to 1 month. Thaw at room temperature and crisp them in a preheated oven for 5 minutes before filling.
For a low-carb version, substitute the flour with almond flour or coconut flour (1:1 ratio), but note the texture will be denser. Adjust liquid as needed for consistency.
If you don’t have a pastry bag, use a sturdy zip-top bag with a corner snipped off or spoon the dough into rings, though shapes may be less uniform.
For extra crispiness, bake the rings a few minutes longer (watch for browning) or let them cool in the oven with the door slightly ajar to reduce moisture.
Try pastry cream, whipped chocolate ganache, or fruit-flavored mascarpone. Avoid overly wet fillings to prevent sogginess.

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