Choux rings with cottage cheese filling

Ingredients

Choux Pastry

125 grams (4.4 ounces) milk
125 grams (4.4 ounces) water
5 grams (0.18 ounces) sugar
A pinch of salt
100 grams (3.5 ounces) butter
150 grams (5.3 ounces) flour
250 grams (8.8 ounces) eggs

Cottage Cheese Filling

180 grams (6.3 ounces) cottage cheese (with fat content of 9%)
110 grams (3.9 ounces) butter
80 grams (2.8 ounces) powdered sugar

Equipment

Saucepan
You'll need a sturdy saucepan to combine and heat your ingredients. Make sure it's large enough to hold the initial volume of the liquids plus the flour. A heavy-bottomed pan will prevent scorching.
Spatula
A heat-resistant spatula is essential for stirring the mixture and brewing the dough evenly. Silicone spatulas work best as they are flexible and can scrape the sides of the pan efficiently.
Pastry Bag
For forming those perfect rings, a pastry bag is indispensable. Use a large star tip to get those gorgeous bakery-style ridges on your choux.
Mixer
A stand mixer or hand mixer will save you arm workout and help achieve that smooth, lump-free choux dough and creamy filling effortlessly.
Baking Sheet
Prepare a non-stick baking sheet or line one with parchment paper for easy cleanup and to ensure your choux rings don’t stick during baking.

Instructions

Step 1

1. Mix the milk, water, sugar, salt, and butter in a saucepan. Stir continuously with a spatula, and bring the mixture to a boil until the butter has completely dissolved. For best results, use unsalted butter.

Step 2

2. Remove the saucepan from the heat and add the flour. Return to the heat and stir constantly until the dough pulls away from the sides of the pan and forms a ball, and a white coating appears on the walls and bottom of the saucepan. It's important to keep stirring to avoid lumps.

Step 3

3. Transfer the dough to a mixer bowl and mix on low speed until the dough cools slightly. Begin adding the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Once the dough becomes smooth, stop adding the eggs. The dough should have a pipeable consistency but not be too runny or too thick.

Step 4

4. Place the dough into a pastry bag fitted with a large tip and let it rest for 10 minutes. Preheat the oven to 200°C (392°F). Resting the dough helps to achieve better consistency when baked.

Step 5

5. Pipe the dough into rings on a baking sheet lined with parchment paper, leaving enough space between them as they will expand during baking. Reduce the oven temperature to 180°C (356°F) and bake for 30-40 minutes until golden brown. Do not open the oven door during baking to avoid deflating the choux pastry.

Step 6

6. Combine the cottage cheese, butter, and powdered sugar in a mixer until smooth. Add vanilla if desired. Fill the cooled choux rings with the mixture. You can replace the butter in the filling with an equal amount of cream. Be careful not to overwhip the cream to avoid it becoming too stiff.

Servings

The serving options for these delightful choux rings are almost limitless and utterly mouth-watering! Whether you're planning a cozy family brunch or hosting a fancy tea party, choux rings fit in perfectly. For a morning treat, pair them with a hot cup of coffee or some freshly brewed tea. The rich, creamy filling and crispy pastry complement the bitterness of the coffee and the subtle flavors of the tea. If you're serving them after dinner, a light dusting of powdered sugar adds a sweet finishing touch. If you're feeling indulgent, drizzle some chocolate sauce over the top, and garnish with a few extra fresh strawberries for a stunning presentation. For a healthier twist, serve alongside a fresh fruit salad or a bowl of mixed berries. The tanginess of the fruits contrasts beautifully with the richness of the choux rings, making it a balanced yet indulgent dessert.

Variations

Going gluten-free doesn't mean you have to miss out on these tasty delights! Substitute the flour with a gluten-free blend specifically designed for pastries. Ensure it's a fine mix to avoid graininess. To make the recipe vegan, you can replace the milk with a plant-based alternative like almond or soy milk. Instead of butter, use a vegan margarine or coconut oil. For the eggs, opt for applesauce or flaxseed meal mixed with water as a binder.

Faq

Why did my choux pastry collapse?
Collapsed choux pastry usually means it was undercooked. Make sure to bake them until they are fully golden and dry to the touch. Also, avoid opening the oven door frequently during baking as it can cause a sudden temperature drop.
Can I make the choux rings in advance?
Yes, you can make choux rings in advance and store them in an airtight container. They can be re-crisped in the oven for a few minutes before serving.
How do I know when the dough is ready for eggs?
Wait until the dough forms a ball and leaves a white film on the bottom of the pan. Then transfer it to a mixing bowl and let it cool slightly before adding the eggs, one at a time.
Can I substitute the cottage cheese in the filling?
Yes, you can use ricotta cheese or even cream cheese for a different texture and taste. Just ensure it’s creamy and smooth to maintain the filling consistency.
What's the best way to store leftover filled choux rings?
Store the filled choux rings in an airtight container in the refrigerator. They are best consumed within two days for optimal freshness and texture.
How can I prevent the choux from cracking?
Ensure the dough is smooth and carefully piped without air bubbles. Also, avoid overbaking, which can cause cracks; baking at the right temperature ensures a smooth rise.