Shortcrust pastry baskets with filling

Name: Shortcrust pastry baskets with filling
Total time: 1 h 30 min
Yield: 15
Ingredients: 250 g Wheat flour; 130 g Butter; 2 Egg yolks; 50 g Powdered sugar; 4 g Vanilla sugar; 2 tablespoon Water; to taste Salt; 15 teaspoon Jam; 35 ml Water; to taste Salt; 2 Egg whites; 90 g Sugar; 0.7 g Vanillin; 0.5 teaspoon Lemon juice

Crumbly shortbread dough, delicate cream and berry filling. For many, this is a childhood dessert. Baskets are loved, but only some people make them at home. Baskets are convenient because they are always served in portions. If we prepare a pie with one filling, then many small baskets can be filled with different ones and everyone will choose their own taste, this is great. And you can fill them with both sweet and savory filling, just reduce the amount of sugar in the dough. Cooking is not difficult, but basic cooking skills are desirable, although the desire to create can overcome everything.

109

4095

Scarlett Johnson

Recipe author

Calories

188kcal

Protein

3g

Fat

8g

Carbs

25g

*Nutrition per serving

Ingredients

Servings: 15

250g

130g

2

50g

4g

2tablespoon

to taste

15teaspoon

35ml

to taste

2

90g

0.7g

0.5teaspoon

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
Prepare food. I had the eggs and butter from the refrigerator, but the butter can also be taken from the freezer.
STEP 2
Be sure to sift the flour.
STEP 3
Add a pinch of salt to the flour, 1 tsp. vanilla sugar and 50g powdered sugar. Mix well and pour into a blender bowl, this will make the dough much faster to prepare.
STEP 4
Add cubes of well-chilled quality butter to the dry mixture and mix. You will get mealy crumbs.
STEP 5
Then add two yolks and pour in two tablespoons of very cold water. Mix again.
STEP 6
Transfer the resulting mass to the table and gather into a ball. The dough does not stick; there is no need to dust it with flour. It’s also not worth kneading for a long time; shortbread dough doesn’t like it, because... the finished products will be tough. The dough can be collected into one large ball as in the photo or divided in half and pressed into a flat cake, as you wish. Place in a food bag or film and refrigerate for 30 minutes. or in the freezer for 15 minutes, or you can cook immediately. Depends on your skills.
STEP 7
Roll out half the dough between two sheets of parchment to a thickness of 0.5 cm. Cut circles 1cm larger than the diameter of the mold. /This method is good for thick filling, the bottom will be the same thickness as the sides/. For a thinner filling, it is better to pinch off a small piece of dough and spread it over the pan with your fingers, forming a thicker bottom.
STEP 8
Lightly prick the bottom of the formed baskets with a fork. There is no need to grease silicone molds; I grease metal ones a little with vegetable oil. From this quantity of products I got 15 baskets d 5cm, top d 8cm.
STEP 9
Bake in a preheated oven, t 200' for 13-15 minutes, until lightly browned, no need to overbake. After baking, the dough will shrink slightly, this is normal. While warm, remove from the mold and let cool. The baskets come out easily, you just have to turn the mold over.
STEP 10
Prepare CUSTARD PROTEIN CREAM. Add water to sugar and cook until color changes slightly. The syrup is ready when it drops and forms a ball in cold water. At the same time as preparing the syrup, I begin to beat the egg whites with a pinch of salt. Gradually increase the speed, add vanillin, lemon juice, and continue beating until stable peaks form. Continuing to beat, pour in the hot syrup in a thin stream, beat until the mixture cools. The cream becomes thick and fluffy.
STEP 11
Place 1 tsp on the bottom of the cooled baskets. favorite jam or thick preserves.
STEP 12
The jam layer can be covered with a fluffy cap of cream. You can only cover the jam with cream and decorate it with fresh berries or slices of soft fruit, at your discretion.