Choux pastry rings with curd / Russian curd rings
These sweet rings are made of a fluffy choux pastry and a creamy curd filling. They taste sour-sweet, tender and incredibly delicious. In the Soviet Union, curd rings were one of the most popular pastries and were sold in many pastry shops. You can bake them yourself according to this simple recipe.
Servings 17 curd rings
Equipment
- piping bag
Ingredients
for the dough
- 100 g butter (room temperature)
- approx. 4 - 5 eggs (size L)
- 250 ml water
- 150 g flour
- 1 pinch of salt
for the filling
- 400 g tvorog or curd
- 100 g butter (room temperature)
- 130 g sugar
- vanilla
for dusting
- powdered sugar
Instructions
Preparation of the dough
- Put softened butter, water and salt in a saucepan and boil briefly, stirring constantly. (The butter must be melted before boiling).
- Take the saucepan off the heat, immediately add flour and mix briskly with a wooden wooden spoon until a large dough ball has formed.
- Put the saucepan back on the stove and heat the dough, stirring and turning it with a wooden spoon, for about 1 - 2 minutes, until the dough comes off the bottom of the saucepan as a dumpling, leaving a white layer of starch.
- Take the saucepan off the heat, transfer the dough to a clean mixing bowl and let it cool to lukewarm.
- Stir eggs into the batter, one at a time, until it is shiny and clings to the wooden wooden spoon in peaks. It is best to whisk the last egg in a small bowl and add just enough of it to the dough until it has the right consistency. The batter should be creamy, definitely not runny or firm.
- Pour the batter into a piping bag fitted with a round hole nozzle or star nozzle and pipe rings onto a baking sheet lined with parchment paper, leaving enough space between them.
- Bake the choux pastry rings in a preheated oven at 190 °C for about 30 minutes until golden brown and let them cool.
Preparation of the filling
- Beat softened butter, sugar and vanilla for about 3 - 5 minutes to a creamy white mass.
- If you are using tvorog, puree it with a hand blender. Add the pureed tvorog or curd to the butter-sugar mixture and whip it to a homogeneous cream.
Filling the choux pastry rings
- Fill the choux pastry rings with the quark cream using a piping bag (follow my tips for this here at the top of the article.) and chill them for about 2 hours. Dust the choux pastry rings with powdered sugar.
Notes
- Adjust the amount of sugar for the filling to taste.
- Instead of filling the rings with a piping bag, you can cut them in half lengthwise, spread the filling on the bottom half of each and then place the top half on top.
- The milk with butter for the dough should be boiled only very briefly. The butter must be melted before boiling.
- Immediately add flour to the milk-butter mixture in one go and stir briskly and thoroughly.
- Be sure to burn off the dough dumpling.
- Add eggs to the burnt mixture, which has cooled first.
- Add only enough eggs to the dough until it shines and sticks in peaks to the wooden cooking spoon.
- Don't take the choux rings out of the oven too soon. They are done baking as soon as they turn a golden brown color. Do not open the oven door during baking.
- Note the detailed tips and tricks for baking Russian curd rings at the top of the post.