Custard dough rings with butter curd cream

1. Put the butter in a saucepan. Add water and salt, put on fire. Bring the contents to a boil, stirring.
2. Sift the flour, pour it into a saucepan, stir without removing it from the heat.
3. When the dough rolls into a ball, it is brewed. Remove the pan from the heat, let the dough cool (to 40 degrees).
4. Transfer the dough to the bowl of a blender. Break the eggs to the dough 1 piece at a time, stirring. The dough should be medium in consistency - neither steep nor liquid. Maybe 4 eggs will be enough for you.
5. Transfer the dough to a pastry bag.
6. Cover the baking sheet with parchment. Form rings from the dough. Do not forget to leave a distance of several cm between the rings .
7. Preheat the oven to 220 degrees. Put a baking sheet with rings in it for 10 minutes.
8. Reduce the heat to 180 degrees and bake the rings for another 20-25 minutes. Cool the finished rings.
9. Put butter in a bowl, pour powdered sugar and beat with a mixer until fluffy.
10. Add vanilla extract, condensed milk (pour it not at a time, but in several doses).
11. Rub the cottage cheese through a sieve. Whisk everything together until smooth on low speed. Transfer the cream to a pastry bag.
12. Cut the cooled rings into two halves lengthwise. Squeeze the cream onto the bottom half in a circle, cover with the second half of the ring.
13. Sprinkle the rings with powdered sugar and almond petals.

Everything is ready! Have a nice tea party!