Fluffy cream rings: what dough to cook with

Choux pastry is a versatile base for a variety of homemade pastries. Alternatively, you can make fluffy sweet rings. This dessert contains a delicate buttercream that just melts in your mouth.

The idea of making choux pastry rings was published on the Instagram page of the famous Ukrainian coder Liza Glinska (lizaglinskaya_sweetschool).

Ingredients for the custard dough:

• milk (2.5% fat) - 0.5 cups or 125 ml
• water - 125 ml or 0.5 cups
• salt - 2 g (a pinch)
• sugar - 10 g (0.5 tbsp)
• butter (82% fat content) - 100 g or 0.5 packs
• flour - 150 g (or 1 cup)
• eggs - 250 g (5 pcs.)

Additional ingredients:

• Powdered sugar - 50 g (2 tbsp)
• almond flakes - 50 g (4 tbsp)
• eggs - 1 pc (for greasing the rings)

Method of making the dough:

1. Mix milk, water, salt, sugar, and butter, and bring to a boil.

2. Make the dough: pour the mixture in a thin stream into the flour and mix.

3. Return the mass to the saucepan and dry it on fire until a crust appears on the bottom of the saucepan.

4. Knead the dough to cool to 45-50 °C.

5. Beat the eggs with a blender (or pass through a sieve) to obtain a smooth consistency.

6. Add the eggs in a thin stream to the custard base, stirring constantly.

7. Be guided by the consistency of the dough – it should be shiny, smooth, elastic, and drip off the whisk or spatula continuously.

8. Put the dough into a pastry bag fitted with an 18 mm diameter open star nozzle.

9. Put the rings on the prepared parchment, brush with egg, and sprinkle with almond slices, and powdered sugar.

10. Send to bake in a preheated 180-degree oven with convection for 20-25 minutes. Then reduce the temperature to 160 degrees and keep the dough in the oven for about 20 minutes.

11. Do not open the oven.

12. Take the rings out of the oven and let them cool completely.

Ingredients for the cream:

• mascarpone - 200 g (0.8 cups)
• boiled condensed milk - 200 g (0.7 cups of 250 ml)
• cream - 50 ml (2 tbsp, 30%)

How to make the cream:

1. Whip the mascarpone with condensed milk and cream until stiff peaks form.

2. Put the cream into a pastry bag with a round nozzle with a diameter of 12 mm.

Forming the dessert:

1. Cut the rings in half lengthwise, spread the cream on the bottom part, and cover with the top part.

2. Sprinkle the rings with powdered sugar.