Pastries
Description
The pastry is prepared simply and quickly. When making the dough, it is important to determine the moment when its consistency is suitable for further work. If you use category C0 eggs, 3 pieces will be enough. If C1, then 4 pieces are needed. The dough consistency should be viscous, lump-free, and glossy. If the dough is hard to mix and has a lumpy texture, you need to add another egg. Be sure to take this nuance into account. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
In a saucepan, combine water, milk, salt, sugar, and butter. Bring to a boil.
- 3
Step 3
Add the flour and quickly stir. Over low heat, dry the dough for 1-2 minutes. As soon as the dough starts leaving a trace on the bottom of the saucepan, remove it from the heat.
- 4
Step 4
Vigorously stir the dough, then let it rest on the counter for 5–7 minutes.
- 5
Step 5
After the time has elapsed, add the eggs one at a time, beating with a mixer each time.
- 6
Step 6
In my case, 3 eggs were enough. The dough should turn out with a smooth, uniform consistency.
- 7
Step 7
Line a baking sheet with parchment paper. Using a piping bag (or a spoon), pipe the dough onto the baking sheet in the shape of small buns, keeping space between them. Place the baking sheet in an oven preheated to 200°C for 10 minutes, then reduce the temperature to 180°C and bake for another 15–20 minutes until golden brown. Take into account the characteristics of your oven.
- 8
Step 8
While the cake layers are baking, prepare the cream. In a bowl, blend the cottage cheese with half of the powdered sugar using an immersion blender.
- 9
Step 9
In a separate bowl, whip the chilled cream with the second half of the powdered sugar. The mixture should become thick.
- 10
Step 10
Combine the cottage cheese and whipped cream.
- 11
Step 11
Whip the cream into a fluffy mixture. Refrigerate for 10–20 minutes.
- 12
Step 12
Remove the baked choux pastries from the oven and let them cool on the baking sheet.
- 13
Step 13
Fill the pastries with cream. To do this, make a cut on top of the cooled shells. Using a piping bag, fill the cavities so that the cream peeks slightly out of the cut.
- 14
Step 14
Before serving, sprinkle the pastries with powdered sugar.
- 15
Step 15
The pastry is ready. Serve with tea.