Choux Pastry Rings with Creamy Cottage Cheese Filling – A Nostalgic and Delicious Treat

These choux pastry rings with creamy cottage cheese filling are a delightful reminder of childhood. Light and airy, they are filled with a rich, smooth cream made from cottage cheese 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 rings are the perfect combination of light pastry and creamy filling.

Why You’ll Love This:

You’ll love this recipe for its simplicity and the delightful combination of textures. The light, airy choux pastry paired with a rich, slightly tangy cottage cheese filling is an indulgent but not overly sweet treat. The detailed steps ensure that even if you’re new to making choux pastry, you’ll succeed in creating these beautiful and delicious rings. The cottage cheese filling brings a unique twist to the traditional cream filling, making it both lighter and more flavorful.

Perfect Occasion:

These choux pastry rings are perfect for special occasions like tea parties, holidays, or family gatherings. They’re also great as a treat to enjoy on the weekend with a cup of coffee or tea. If you’re looking to impress 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.

Decoration Tips:

For a beautiful finish, dust the choux rings with powdered sugar just before serving. You can also drizzle melted chocolate or caramel over the 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 the leftover pastry dough to pipe smaller shapes like hearts or stars to place on top of the rings for decoration.

Ingredients:

For the Dough (makes 9-10 rings, 8 cm in diameter):

• 200 ml water
• 100 g butter
• 3-4 large eggs
• Pinch of salt
• 200 g all-purpose flour

For the Cream Filling:

• 250 g full-fat cottage cheese (at least 9% fat)
• 250 ml heavy cream (33% fat)
• 80 g powdered sugar (adjust to taste)
• Pinch of vanilla or vanilla extract

Instructions:

1. Prepare the Dough:
   • In a saucepan, combine 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 pulls 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 won’t cook the eggs when you add them.
   • Add the eggs one at a time, mixing thoroughly after each addition. The dough should be smooth, soft, and hold its shape when piped. If the dough is too thick, beat the fourth egg separately and add it gradually until the desired consistency is reached.
2. Shape and Bake:
   • Preheat your oven to 200°C (390°F) without convection.
   • Transfer the dough to a piping bag fitted with a star tip. Pipe 8 cm (about 3 inches) rings onto a baking sheet lined with parchment paper.
   • Bake for about 20 minutes, or until the rings are lightly golden. Then reduce the oven temperature to 170°C (340°F) and bake for another 10-15 minutes until evenly golden brown. Do not open the oven during baking, or the rings may collapse.
3. Prepare the Cream Filling:
   • In a blender or food processor, blend the cottage cheese with powdered sugar and vanilla until smooth.
   • In a separate bowl, whip the heavy cream until soft peaks form.
   • Gently fold the whipped cream into the cottage cheese mixture, combining until smooth. The cream should be soft enough to pipe but will firm up after chilling.
4. Assemble the Rings:
   • Once the pastry rings have cooled, use a piping bag to fill them with the cottage cheese cream. You can either slice the rings in half and pipe the cream inside or fill them through small holes from the bottom.
   • Refrigerate the filled rings for at least an hour before serving to allow the cream to firm up.

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