Choux pastry
0.50 cup
125 g
4.38 oz
4.12 fl oz
0.50 cup
125 g
4.38 oz
4.12 fl oz
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
0.50 cup
100 g
3.50 oz
3.30 fl oz
0.50 cup
150 g
5.25 oz
4.95 fl oz
1 cup
250 g
8.75 oz
8.25 fl oz
Cottage cheese filling
cottage cheese (with fat content of 9%)
0.75 cup
180 g
6.30 oz
5.94 fl oz
0.50 cup
110 g
3.85 oz
3.63 fl oz
powdered sugar
0.25 cup
80 g
2.80 oz
2.64 fl oz


Here’s a recipe for choux rings with cottage cheese filling. 

It is worth being tried by your family.

The basis for these rings is a classic choux pastry, and the filling contains delicate cottage cheese and fresh strawberries. Awesome combination!

We hope you will love it!

Choux pastry

  1. Mix the milk, water, sugar, salt and butter in a saucepan. Stir the mix with a spatula, and bring it to a boil; the butter should dissolve completely. Remove the mass from the heat, and add the flour; place the dough base on the heat, and brew, stirring all the time. When a white coating appears on the walls and the bottom of the stewpan, and the dough gathers into a lump, transfer it to the mixer bowl. Stir until the dough cools; start adding the eggs one at a time, each time connecting the dough well with the next egg.
  2. When the dough becomes smooth, stop adding the eggs; place the dough in a pastry bag, and let it rest for 10 minutes. Form the rings on a baking sheet at a distance from each other, since the products increase in volume sufficiently. Preheat the oven to 200C (392F), and place the baking sheet with the choux rings in it; reduce the temperature to 180C (356F), and bake for 30 to 40 minutes.


Combine all the components with a mixer; add vanilla, and fill the rings.

You can replace the butter in the filling with the cream in the same proportion (be careful not to overwhip the cream!).