Ingredients
Method
The crackle
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Mix sugar and flour, then add cold cubed butter.
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Quickly knead the dough. Roll it thinly between two sheets of parchment paper and place it in the freezer.
The dough
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In a saucepan, combine milk, water, sugar, salt, and butter. Stir until the butter is completely dissolved.
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Add all the sifted flour at once and stir with a spatula until there are no lumps of flour left. Cook the dough while stirring until it stops sticking to the spatula.
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Set the dough aside, cover it with a towel, and let it cool to around 50°C.
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Gradually add the eggs, mixing with a hand mixer on low speed until the dough is thick and slowly slides off the spatula.
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Transfer the dough to a pastry bag and pipe rings onto a baking sheet, using circular forms or templates to help guide the shape.
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Bake the rings at 175°C (347F) for 40-50 minutes. If they collapse after baking, return them to the oven briefly.
The filling
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In a blender, combine cottage cheese and powdered sugar until you get a smooth cream. Add lemon zest.
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Whip the cold heavy cream on low speed and then mix it with the cottage cheese cream.
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Slice off the top of the rings, fill them with the cream, and replace the tops.
Note that the crackle is crispiest on the first day, so it's best to enjoy these pastries immediately or make a smaller batch!
