The total weight of the eggs is approximately 200 grams.
The orange is medium, rather even medium-small.
Cream always take 36% fat.
Take cottage cheese tender, not dry. It may already be grated or vanilla curd cheese for children. If you really want, and there is no cottage cheese, then you can use only cream, add 50 grams to the indicated ones.
It would seem that 100 water, 100 flour and a little oil ... well, what happens with this amount? And you get a whole baking sheet of zavarnushki. This amount is just one baking sheet.
So let's get started. I always start with cream, because it will be necessary for it to stand in the refrigerator and freeze.
Pour gelatin over about 70-80 grams of water, swell and slightly warm, for about 15 seconds, in a microwave oven, so that the liquid becomes completely homogeneous.
Remove the zest from the orange (only the top, yellow layer) and squeeze the juice.
Defrost cranberries, if necessary (I had ice cream), place in a blender and beat until smooth. Wipe it through a sieve to separate the grains and dry skin.
Put the cranberry mass, cottage cheese, half sugar, juice and orange zest back into the blender. Beat everything until completely homogeneous.
Cream is necessarily fatty, otherwise they will not beat. Beat to dense peaks, about three minutes. When you see that the cream thickens and begins to retain its shape for a short time, add the remaining sugar and whisk already to the desired state.
At low revs, mix diluted gelatin and cranberry mixture well into the cream. It's time to try for sweetness. If it’s not enough for you, add powdered sugar, because it doesn’t need to dissolve much, which can’t be said about sugar.
Put the bowl in the refrigerator for about an hour and a half to make our cream thicken. In the meantime, we’ll make a custard base.
Measure out 100 grams of flour.
Pour water into a saucepan, add butter, a pinch of salt and put on fire. All this must be brought to a boil and complete dissolution of the oil. And now make a minimum fire, pour in all the flour and stir thoroughly and quickly, making the dough. Turn off the fire.
Turn on the oven 180 ".
Transfer the dough into a bowl and cool slightly until warm. We drive one egg into the dough and mix thoroughly with a mixer until smooth. Further one more and again to homogeneity. Photo of the test after two eggs.
Add the third egg and mix again until completely homogeneous. It turns out smooth, viscous, but not fluid, keeps its shape.
Cover the baking sheet with baking paper. I put the dough in a bag for sitting, but if not, just lay it out with a teaspoon. The diameter is about 3 centimeters, always at a certain distance from each other. Do not forget that they will grow very much. I don’t think you want huge cakes, so the specified diameter, in my opinion, is optimal. With wet fingers, smooth all the “tails”.
We put in the oven preheated to 180 "and bake for 30 minutes. Do not open the oven! This is probably the most important point. Open and everything will fall. You will perfectly observe the rise of the dough through the glass of the oven.
If you suddenly have an unreliable oven, then maybe you need 35, maybe 40 minutes. After half an hour (not earlier) open the oven, remove one piece and check. The middle of the workpiece should be empty, small strips of dough are possible.
If you don’t have a cooking bag with a thin long nozzle, you can simply cut off the top of the workpiece, fill with cream and put it back (cut off top). I fill the bag and, piercing from below, on the side of the workpiece, fill them with cream.
Cool the cakes in the refrigerator for at least an hour, so that the cream sets properly.
I like to additionally cover them with glaze. To do this, take about 5 tablespoons of powdered sugar, add 1.5-2 tablespoons of orange juice (water with lemon juice or milk), stir and cover the top of the cakes with this mixture. The less common it is, the more transparent it will be.
Put ready-made cakes again in the refrigerator for another hour. Remove them immediately before serving, or at least shortly before serving, because our cream is not butter, but creamy, more delicate.
Delicate cream with sourness in a thin shell of dough ... They are beautiful! Enjoy your tea party!