Choux pastry rounds filled with creamy cottage cheese – a nostalgic and delicious treat

These choux pastry rounds filled with creamy cottage cheese are a delicious reminder of childhood. Light and airy, they are filled with a rich and creamy cream made from fromage blanc and heavy cream. Don’t be intimidated by the idea of ​​making choux pastry: this recipe breaks it down step by step to ensure perfect results. Whether for a special occasion or just to treat yourself, these circles are the perfect combination of light pastry and creamy filling.

Why you’ll love it:

You’ll love this recipe for its simplicity and delicious combination of textures. The light and airy choux pastry combined with a rich, slightly tangy cottage cheese filling is an indulgent but not too sweet treat. The detailed steps ensure that even if you are new to choux pastry, you will successfully create these beautiful and delicious rings. The cottage cheese filling puts a unique twist on the traditional cream filling, making it both lighter and tastier.

Perfect occasion:

These choux pastry circles are perfect for special occasions like tea parties, holidays or family gatherings. They’re also perfect as a weekend treat to enjoy with a cup of coffee or tea. If you’re looking to impress your guests with a homemade dessert, these rings are both elegant and delicious. They can be made in advance and filled with cream before serving, making them convenient for entertaining.

Decorating Tips:

For a nice finish, sprinkle the choux rounds with powdered sugar just before serving. You can also drizzle melted chocolate or caramel on top for an extra touch of indulgence. Fresh berries or a sprig of mint can add a pop of color and freshness. If you’re feeling creative, use leftover pastry dough to create smaller shapes like hearts or stars to place on the rings for decoration.

Ingredients:

For the dough (for 9 to 10 rings of 8 cm in diameter):

• 200 ml of water
• 100g butter
• 3-4 large eggs
• replaces the word nice with emptych of salt
• 200 g all-purpose flour

For the cream filling:

• 250 g whole white cheese (at least 9% fat)
• 250 ml heavy cream (33% fat)
• 80 g caster sugar (adjust to taste)
• replaces the word nice with emptych of vanilla or vanilla extract

Instructions:

1. Prepare the dough:
   • In a saucepan, mix the water, butter and a pinch of salt. Heat until the butter melts and the mixture comes to a boil.
   • Add all the flour at once and stir vigorously over medium heat until the dough comes away from the sides of the pan and forms a smooth ball. This should take about 3-4 minutes and a thin white film may form on the bottom of the pan.
   • Transfer the dough to a mixing bowl and let it cool slightly, just enough so that it doesn’t cook the eggs when you add them.
   • Add the eggs one by one, mixing well after each addition. The dough should be smooth, soft and retain its shape once poured. If the batter is too thick, beat the fourth egg separately and add it gradually until you reach the desired consistency.
2. Shape and cook:
   • Preheat your oven to 200°C (390°F) without convection.
   • Transfer the dough to a piping bag fitted with a star tip. Arrange 8 cm (about 3 inches) rounds on a baking sheet lined with parchment paper.
   • Bake for about 20 minutes or until the rings are lightly browned. Then reduce the oven temperature to 170°C (340°F) and bake for a further 10-15 minutes until evenly browned. Do not open the oven while cooking, otherwise the rings may collapse.
3. Prepare the cream filling:
   • In a blender or food processor, combine the cottage cheese with the powdered sugar and vanilla until smooth.
   • In another bowl, whip the heavy cream until soft peaks form.
   • Gently fold whipped cream into cottage cheese mixture, mixing until smooth. The cream should be soft enough to pipe but will firm up once cooled.

4. Assemble the rings:
   • Once the pastry circles have cooled, use a piping bag to fill them with fromage blanc cream. You can either cut the rings in half and pour the cream into them, or fill them through small holes from the bottom.
   • Refrigerate the filled circles for at least an hour before serving to allow the cream to firm up.

Enjoy these delicate and delicious choux pastry rounds filled with creamy cottage cheese, a perfect blend of light pastry and rich, creamy filling!