Custard Rings with CREAM by Lisa Glinskaya🍩

🍩Custard Rings with Creamy Caramel Custard
🍩Custard batter:
125 ml milk (4 fl.oz, 2.5%)
125 ml water (4 fl.oz)
2 g salt (pinch)
10 g sugar (0.5 tbsp)
100 g butter (3.6 oz)
150 g flour (1/3 lb)
250 g eggs (5 eggs)
Optional:
50 g powdered sugar (1.8 oz)
50 g almond flakes (1.8 oz)
1 egg (to grease the rings)
🍩Prepare the custard dough.
1. Mix milk, water, salt, sugar and butter and bring to a boil.
2. Make the dough: pour the mixture in a thin stream into the flour and stir.
3. Return the mass to the casserole and dry on the heat until a crust appears on the bottom of the casserole.
4. Knead the dough so that it cools to 45-50C.
5. Beat the eggs with a blender (or pass them through a sieve) to give a smooth consistency.
6. Add the eggs in a thin stream to the custard base while stirring constantly.
* Be guided by the consistency of the dough - it should be shiny, smooth, elastic and flow off the whisk or spatula in a continuous ribbon.
7. Transfer the dough to a pastry bag with an 18 mm open star nozzle.
8. Drop the rings onto the prepared parchment, brush with the egg, sprinkle with the almond slides, powdered sugar.
9. Bake in a preheated 350F oven with convection for 20-25 minutes. Then lower the degree to 325F and keep the dough in the oven for about 20 minutes more.
*Do not open the oven.
10. Take the rings out of the oven and let them cool completely.
🍩Cream Caramel Cream:
200 g mascarpone (7 oz)
200 g condensed milk (7 oz)
50 ml cream (1.6 fl.oz, 30%)
🍩 Prepare the cream.
1. Beat mascarpone with condensed milk and cream until steady peaks.
2. Transfer the cream to a piping bag with a 12 mm round nozzle.
🍩 Assemble the dessert.
1. Cut the rings in half lengthwise, spread the diameter of the cream on the bottom part, cover the top part.
2. Sprinkle the rings with powdered sugar.