Combine in a saucepan the milk with water, a pinch of salt and sugar, oil, on medium heat bring to a boil. Once the oil is completely distributed throughout the water, remove the saucepan from the heat and add all the flour at once. Intensively stir up to complete the connection, then return the saucepan to the heat and will hold it there, continuing to interfere, about 2-3 minutes. Then put the dough in a bowl. It should cool down. Here you may need about 10 minutes – stir occasionally to speed up the process. Touch the dough with your finger – if you are not very hot, it is cool enough. Begin to add eggs one at a time. After each egg will knead the dough well until the egg is completely distributed. After the fourth egg your batter should look something like this – to sleep with spoons smooth shiny ribbon. We will continue to do so. Take a pastry bag with nozzles put into it spoon the batter. Squeeze out of the bag ring on a baking sheet covered with paper. Oven at this time already should be maximally heated. Brush rings with egg and place in oven. We need to ring the first time was baked at a high temperature, so only after 10-15 minutes, reduce oven temperature to 190C. Be guided in General by 25-30 minutes of baking. Here we must be careful. If you get the ring before, they'll just fall off. Wait confident brown will not regret it. While the rings are cooling, prepare the cheese cream. Take 300 grams, the most fat cottage cheese (just wipe it through a sieve, to make it more homogeneous). 100 g fine sugar (or powder is better) will beat into a soft mousse with 100 g of soft butter (remaining half a pack) and vanilla sugar. Now the sugar to whip with the cheese – i.e. to saturate the air to the maximum. And you can put it in the refrigerator until the ring is completely cool. Resist the temptation to fill them is still hot – it will be a shame when the toppings will flow the molten oil... there is not much to cut rings, to squeeze out the filling, fold back, sprinkle with powdered sugar and decorate as desired. Bon Appetit!!! PS the Oven while cooking custard cakes in no case do not open! After cooking the custard to give the cake to stand in oven for 5-10 minutes, then open the oven and let stand for another 5-10 minutes. Otherwise they'll just fall off and become like pancakes.