How to make cream for baskets? What components do you need to have? You will find answers to these and other questions in the article. Baskets are an amazing culinary invention that was created for decorating sweet desserts, as well as for displaying snacks and salads. Serving in this design is always captivating: the items on the table look attractive and decorate it. An impressive plus is that the dish in this form is portioned. We'll find out how to make the cream for the baskets below.
Delicious cakes
Have you ever tried baskets with custard and berries? Chefs believe that in the confectionery business it is important to act measuredly and carefully, without fuss. Therefore, preparations will never hurt. They advise baking sand bases for the baskets, cooling them and placing them in a container with a couple of paper towels to absorb excess moisture.
Afterwards you need to make the custard and store it under film in the refrigerator. And on December 31, every housewife can fill baskets with cream and decorate with berries. And a wonderful New Year's dessert is ready!
To create it we take:
- 180 g butter;
- flour - 300 g;
- a pinch of salt;
- powdered sugar - 90 g;
- 4 egg yolks;
- heavy cream - two tbsp. l.
For cream and decoration you will need:
- 4 yolks;
- mixture of fresh berries - 300 g;
- milk - 350 ml;
- cream 33% - 500 ml;
- vanilla essence;
- sugar - 70 g;
- powdered sugar.
How to cook?
Follow these steps:
- First, make the custard for the tarts. To do this, beat the yolks with sugar in a heatproof bowl until smooth. Heat the milk almost to a boil. Pour 5 tbsp into the yolk mixture. l. milk and stir. Then, stirring, pour in the rest. Place in a water bath and cook until thickened, stirring frequently. Make sure that the yolks do not curdle. Next, strain the cream through a sieve, place a piece of polyethylene on its surface and cool completely.
- Whip the cream into a stable foam, carefully mix with the custard, adding a couple of drops of vanilla essence. Place the mixture in the refrigerator.
- To create the shortcrust pastry, cut the chilled butter into cubes. Place in a bowl with sifted flour and salt. Chop the butter and flour with a knife or fork until the resulting mass looks like crumbs. Add cold yolks and cream into the dough one at a time, stirring quickly with a fork until smooth. Using your hands, knead the dough until it is smooth. Next, roll into a ball and place it in the refrigerator for half an hour.
- Quickly roll out the dough into a thin layer and distribute among the molds. Cover with parchment paper, fill to the top with dry rice and bake for 9 minutes at 180°C. Remove the paper and rice, bake the baskets until golden brown, and cool them completely.
- Fill the pastries with cream using a pastry bag with a shaped nozzle, decorate with berries and sprinkle with powdered sugar.
With protein cream
Baskets with protein cream are a classic Soviet dessert. A base of crumbly shortbread dough, a layer of thick jam and an airy cream are undoubtedly created for each other. So, for the test take:
- 165 g flour;
- one yolk;
- sweet cream butter Viola 82% - 100 g;
- sugar - 60 g;
- 1.5 packets of vanilla sugar;
- third tsp baking powder;
- 180 g jam.
For the cream you will need:
- two proteins;
- 4 tbsp. l. powdered sugar;
- a couple of drops of lemon juice.
Cooking process
Prepare these baskets like this:
- Beat soft cow butter with yolk, adding simple sugar (60 g) and vanilla (1/2 sachet). Combine the resulting mixture with flour, sifted with baking powder, and knead the dough.
- Place the dough in molds, making baskets, and place them in the oven, heated to 200 °C for 12 minutes. Be sure to cool the brownie bases before filling.
- Now prepare the protein cream for the baskets. Take clean dishes. To be on the safe side, you can rub it with a slice of lemon, then you don’t need to add lemon juice while whipping the whites. Sift the powdered sugar so that there are no lumps left. Next, separate the yolks from the whites.
- Beat the clear mixture at moderate speed. When the foam becomes thick, increase the speed to maximum. Beat the egg whites until they form soft peaks - when they still fall. Now add powdered sugar to the mixture a teaspoon at a time and beat until the peaks begin to hold their shape and become firm. The cream should be elastic and shiny.
- Collect the cakes. Place jam on the bottom of the baskets, and then squeeze out the cream using a pastry bag.
On a note. The cream is made from raw whites, so use only fresh eggs that you are completely sure of. And remember, such cakes cannot be stored. They must be eaten immediately.
Nuances of preparing protein cream
To beat egg whites correctly, it is important to know this:
- When separating the yolks from the whites, make sure that no yolk particles get into the mixture.
- There should be little protein. The whisk should not be completely immersed in them. Otherwise the mass will not beat well.
- The more egg whites you use, the longer the beating should be at each stage.
Do I need to explain what whipped whites look like? You can’t confuse them with anything else: attractive, smooth, shiny... They keep their shape perfectly!
With custard protein cream
How to make shortbread baskets with protein custard? These homemade cakes will be devoured in minutes. The shortbread dough simply melts in your mouth, and the custard protein cream is so appetizing, tender, with a delicious caramel-creamy taste that it will not leave anyone indifferent.
For the test you need to have:
- three yolks;
- margarine or butter - 200 g;
- two glasses of flour;
- 0.5 cups sugar;
- quarter tsp soda
To create the cream, take:
- 300 g sugar;
- three proteins;
- 0.5 packets of vanillin;
- 100 ml water;
- 1 tsp. citric acid or lemon juice;
- strawberry jam (any kind you like).
Cooking cakes
Follow these steps:
- First knead the dough. To do this, beat margarine (butter) with sugar until fluffy. Then add soda and eggs to the mixture, beat it thoroughly again.
- Add flour to the resulting fluffy mass. Knead the dough quickly. If you knead it for a long time, it will “tighten” and the product will turn out tough. Set the dough aside to rest.
- Prepare the baking tins. Divide the dough into equal parts and start making baskets. To do this, press it tightly against the walls and bottom of the pan so that it does not bubble during baking. There is no need to grease the molds. If the dough swells slightly when baking, it’s not a big deal. You fill the basket with cream and jam, and the imperfections will be hidden. When modeling, remove excess dough with your fingers so that the edges of the products are even.
- Bake the products at 200-220 °C until golden brown.
- Now make the cream for the baskets. Put the sugar syrup on the fire. To prepare it, use sugar and water. At the same time, you can start whipping the whites, if, of course, you have a food processor.
- Boil the syrup, skimming off the foam, until it rolls into a soft ball when tested in cold water. This will take you 8-10 minutes.
- If the squirrels are not ready yet, then turn the machine to low speed. If you turn off the mixer, they will settle, and we don't want that. It is better to continue beating them at the lowest speed.
- Pour the hot, ready-made syrup in a thin stream into the whipped mixture at maximum speed of the machine. At first the protein will settle slightly, but then the mass will increase and become thick.
- After introducing the syrup, add vanillin and lemon juice. Continue whipping the cream until it becomes stable.
- Now place 2 tbsp on the bottom of each basket. l. jam.
- Place the cream in a bag with the desired attachment, then form an attractive hill.
- If desired, decorate the top of the protein cream with a slice of marmalade.
Baskets according to GOST
Now let’s find out how to make baskets with protein cream according to GOST. You probably had a favorite dessert as a child. Many people thought that baskets with squirrel caps were magical. These cakes were previously sold at school for some rubles and kopecks. The children went crazy for them, but today you can’t find such a delicacy anywhere, you have to bake them yourself and remember the taste of childhood. For shortbread dough you will need:
- sugar - 65 g;
- butter - 100 g;
- one yolk;
- flour - 165 g;
- third tsp ripper;
- 0.5 packets of vanilla sugar.
For protein cream take:
- 50 g water;
- a couple of proteins;
- sugar - 140 g;
- a bag of vanilla sugar;
- a couple of drops of lemon juice.
Filling and decoration:
- candied fruits - 30 g;
- butter cream - 140 g;
- jam or jam - 180 g.
Preparing baskets
Would you like to try a delicious cake? Study the step-by-step recipe for baskets with protein cream very carefully. So, take the following steps:
- First, beat soft butter with regular and vanilla sugar and yolk. Then add sifted flour and baking powder to the mixture. Knead the dough.
- Place it in molds, then fashion baskets. Bake the products for 12 minutes at 200 °C. Refrigerate.
- Make the meringue. Pour water over sugar and boil over moderate heat, stirring. You will spend 5 minutes boiling.
- Beat the whites into a strong foam. Pour regular and vanilla sugar into the mixture. Continue whisking.
- Pour boiling syrup into the mixture in a thin stream and continue whisking.
- Add a couple drops of lemon juice. Beat for another 3 minutes.
- Transfer the prepared mass into a cornet with a nozzle.
- Spread the fruit filling among the cooled baskets.
- Pipe the meringue on top of it. Decorate the baskets with cream (preferably chocolate) and candied fruit.
You need to have the following components:
- 150 g sl. oils;
- two proteins;
- 150 g powdered sugar;
- a couple of drops of lemon juice.
Manufacturing process:
- Cut the butter into pieces into a bowl and leave it at room temperature.
- Separate the whites into a clean container. Beat with a mixer until soft peaks form, starting at low speed. Then gradually add powdered sugar, bring the mixture to hard peaks and pour lemon juice into it.
- Reduce speed and slowly add butter pieces, whisking well. The cream should become an elastic and fluffy mass.
Choose which filling you like best, which cream seems the most attractive, and prepare a delicious delicacy. The “Korzinochki” cake is one of the most seductive and glamorous desserts in the world.
Despite the fact that there are now many new modern desserts, Soviet “Korzinochki” with protein cream still remain popular. Don't deny yourself a little pleasure and make your own cake.
Sand “Baskets” with protein cream
“Korzinochki” cakes with protein cream are actually very easy to bake, the main thing is to prepare the cream correctly.
Base ingredients:
One egg;
a pinch of baking powder and the same amount of salt;
60 grams of butter;
0.15 kg flour;
40 grams of sugar.
For cream:
200 grams of sugar;
two egg whites.
Cooking process:
1. Place all the specified ingredients from the list for the dough, except the egg, into a container and blend with a blender. note that
The oil must be cold.
2. Once you have crumbs, beat in the egg and knead until smooth and put it in the cold for at least 30 minutes.
3. Turn the lump into a layer, cut out round blanks from it, so that they are slightly larger in size than the molds.
4. Place the pieces in the molds, pierce the bottom several times with a fork and cook for about 20 minutes in the oven, turning the heat on to 180.
5. At this time you can make cream. Mix the whites with sugar and start beating with a mixer until a fluffy and white mass is formed.
6. Fill the baked base with cream and the cakes are ready.
With added jam
Shortcrust pastry baskets go very well with any jam.
Many people are familiar with this taste from childhood.
For filler:
Four eggs;
200 grams of sugar;
200 grams of jam.
For the base:
0.1 kg sugar;
0.3 kg flour;
two eggs;
about 200 grams of butter;
a pinch of soda.
Cooking process:
1. Take the butter out of the refrigerator, cut it into small pieces, mix with all other products except flour, beat with a mixer until fluffy, then add the flour and knead with your hands until smooth. Let it rest and cool for 30 minutes.
2. Cut into small pieces, straighten them or roll them out and place them in molds, not forgetting to make punctures with a fork in the bottom. Bake for about 15 minutes at 180 degrees.
3. Now we prepare the filler. Mix the whites with sugar, place this mass in a steam bath and heat it, but do not let it boil, remove and beat until it increases in size.
4. Fill the prepared bases first with jam and then with cream.
How to cook with fruit
If you don’t have a suitable filling on hand, you can always bake shortbread baskets with fruit; they turn out no less tasty.
Required ingredients:
Half a kilogram of shortcrust pastry;
any fruit, such as kiwi, banana, pear;
200 grams of sugar;
four squirrels.
Cooking process:
1. Cut out circles from the dough so that they are slightly larger than the base molds.
2. Place them in molds, make a couple of punctures with a fork and put them in the oven for 15 minutes at 180 degrees.
3. Remove the skins from the fruits and cut into small pieces.
4. Place some fruit in the prepared bases and fill everything with cream.
5. The cream is prepared as follows: sugar and egg whites are mixed, everything is put on the stove, heated, and then whipped until foamy. If desired, you can also put fruit on top of the cakes.
With protein custard
For the dish you will need:
Two squirrels;
a glass of sugar;
130 milliliters of water;
500 grams of shortcrust pastry.
Cooking process:
1. Divide the dough into parts, roll them out or simply stretch them in your hands and place them in molds, then bring them until golden brown at 180 degrees for 15-20 minutes.
2. Combine water and sugar and start heating the mixture. Beat the whites separately well, and then carefully add them to the sugar mixture and continue beating for about five minutes until the desired consistency.
3. Decorate the baked bases with the resulting filling and serve the cakes.
With berries
For dessert you will need:
Raspberries, strawberries and other berries to your taste;
two proteins;
0.2 kg sugar;
Cooking process:
1. Roll out the dough, cut out round pieces from it and place them in special forms for baskets, put them in the oven for 15 minutes, warming it up to 180 degrees.
2. Wash the berries well and dry them.
3. Mix the whites with sugar, heat, and then beat thoroughly until they become a fluffy cream.
4. We place berries in the base, cover everything with filler on top and decorate with berries again.
Cooking with jam
For baking you will need:
200 grams of any jam to your taste;
200 grams of sugar;
three proteins;
half a kilogram of shortcrust pastry.
Cooking process:
1. Divide the shortbread dough into small parts, roll them into circles using a rolling pin, or simply knead them with your hands to the desired size.
2. Place the mugs in special molds for baskets, distribute them well, make several punctures in the bottom with a fork and put them in the oven, which we heat to 180 degrees, keep there for about 15 minutes.
3. When the bases are ready, fill them with the chosen jam and proceed to preparing the cream.
4. Mix sugar and egg whites in a saucepan, heat, but do not bring to a boil, then begin to beat with a mixer until a fluffy and white foam forms.
5. Cover the cakes with the prepared cream and are ready to serve.
200 grams of jam, marmalade or marmalade;
0.2 kg sugar;
three squirrels.
Cooking process:
1. Cut the butter into pieces, combine with sugar, beat, and then add eggs, lemon zest and squeezed juice to this mass, continuing to work with the mixer.
2. We send all the other components from the list for the test there and bring them to a homogeneous state. Leave it in the refrigerator for a while.
3. We form circles out of it, place them in basket molds and wait for them to turn rosy, setting the heat to 180 and the time to 15 minutes.
4. Combine the sugar for the cream with the egg whites, mix, heat on the stove and beat until fluffy.
5. Fill the blanks with jam or preserves, and cover the top with protein cream.
It was evening, there was nothing. My husband and I really love basket cakes with protein cream, if you loved them as much as I do, you would make them too).
I myself love detailed recipes, that’s why I describe them as well, so excuse me, it’s a long book....
For the test:
200g. oils (1 pack)
100g. Sahara
1 egg
0.25 tsp soda, slaked with vinegar
2 tbsp. flour
For filling:
Jam 150g
Protein cream:
4 eggs
1/3 tbsp. water
1 tbsp + 1 tbsp. spoon of sugar
1 tbsp. l. vinegar.
pinch of citric acid
More options (tested, without vinegar):
For 6 proteins
2 faceted glasses (250g each) sugar,
0.5 glass of water
0.5 tsp citric acid.
for 3 squirrels
1 tbsp. Sahara
70 water - 3 full tablespoons, and one incomplete
Dough: Grind softened butter with sugar. You can add a little more sugar - a matter of taste. You can do this with a mixer, but only if you are absolutely sure that you will then wash and dry the whisks before preparing the cream. I’m not so sure about this, so I do it with a fork, you need to stir well until smooth, preferably so that the mixture even acquires a slightly whitish tint. Add egg and slaked soda to this mixture and mix.
The egg can be completely or partially replaced with yolks or water. In the first case, you will improve the taste of the dough; in the second, the dough may be harsh. Add baking soda slaked with vinegar
Add 2 cups of flour, you should get a plastic dough, somewhat similar to plasticine. Shortbread dough loves cold, if you feel that the dough is warm - more than 23-25 degrees - feel free to put it in the refrigerator for 30-40 minutes, or in the freezer for 15 minutes.
The ideal temperature for shortcrust pastry is 20 degrees. And if we take into account that we ground the butter softened, then without a refrigerator we are unlikely to achieve such a temperature. There is an alternative way to prepare shortcrust pastry - mix the butter into a bowl with flour and sugar with your hands, and then add soda and egg. In this case, you can use colder oil, but I don’t like this option, since my hands get dirty more, and the dough is not as small, but if you don’t have time to wait until the oil softens, then go for it.
After the dough has cooled, place it in molds. It’s more convenient to put it in molds like this - roll out a ball of dough into a flat cake and put it in the mold; don’t put a lot of dough on them, as it will rise. If it has risen a lot, then 5 minutes after putting it in the oven, press down the risen area with a glass or something similar).
and bake until golden brown at 170 degrees.
I pre-grease the molds because I’m not always sure that the dough is perfect and won’t stick to the walls. 3-5 minutes after baking, remove the finished products from the molds and turn them upside down (so that the remaining moisture does not saturate the cookies).
If the dough does not come out of the molds, then you can remove it from there by prying the still hot cookies with a toothpick. Another option is to hit the hot mold upside down with force on the table, or don’t sweat it and buy a silicone mold, then no questions will arise.
So, now you can start preparing the cream. Separate the whites from the yolks. We don't need yolks. The eggs should be cold, so they beat better; you can even place a bowl of whites in a pan of cold water. Make sure that no water, hard ingredients or fat gets into the whites - all this can spoil the protein mass and prevent it from whipping at all. The dishes must be cold. Let the syrup boil - mix water with a glass of sugar and vinegar, put it on low heat and stir until the sugar dissolves.
As soon as the sugar has dissolved, increase the heat to maximum and do not stir - this way the syrup will be light and transparent, and the cream will eventually be snow-white. If you want a creme brulee-colored cream, then you can set the heat to medium, then the shiro will turn out to be a caramel color.
You need to cook the syrup up to 122 degrees; if you have a thermometer, then the best option is to control this with a thermometer. But usually there is none, so you can check by testing for a weak ball (semi-hard ball) - a drop of syrup in cold water hardens to the consistency of bread crumb. You can mold it into a soft, pliable ball. At the end of cooking, the consistency of the syrup changes from one sample to another within a minute, so be careful. If you undercook the syrup, then there is a chance that the cream will not hold and will spread; if you overcook it, the crust of the cream will harden, and the cream itself will stretch a little. While the syrup is boiling, beat the whites to soft peaks, add a tablespoon of sugar and beat until the sugar grains dissolve, add citric acid (for sourness), it can be replaced with lemon juice. Once the syrup is ready, pour the syrup into the egg whites in a thin stream, whisking constantly.
It is better to place the bowl of cream in cold water at this time and change it periodically, or add snow or ice, whisk until the cream has cooled.
A note about the cream: I only make custard - yes, you have to cook it, but it does not fall off even after 3 days, unlike raw cream, which is prepared only with sugar, 5 times faster, but falls off the next day. There is a myth that at home it is impossible to prepare a protein cream that will not fall off, because you need a powerful mixer - this is a myth, I assure you, I have an old and very cheap scarlet mixer, and yet the cream turns out. With powerful mixers it will simply be faster. If your cream has cooled down after whipping, but still spreads, do not despair, there is a way to revive it - put the miscus cream in a water bath (the bowl does not touch the water, only the steam envelops the bowl), and beat until you get the desired consistency. Resuscitation will help if you undercook the syrup - the excess water will simply evaporate from the cream. But there is a disadvantage of this resuscitation - the cream does not shine when finished.
Place a spoonful of jam into the cooled cookies, it is better to choose one with sourness, I had blueberry.
And the final touch is to plant the cream in baskets. Ideally, this should be done with a pastry bag, but I don’t have one (like many people), I make a disposable bag out of parchment, glue it with tape, put the cream there and cut the tip, you can even make a figurative one) If you don’t have parchment, you can use a plastic bag or just spoon it out)
I spread the cream and voila!
Ready!
We will prepare the baskets from shortcrust pastry, which is kneaded in butter. It can be partially replaced with creamy margarine for baking (fat content from 72%), for example, taken in a 1:1 ratio, that is, 100 g of butter and 100 g of margarine. To make the dough tender and the baskets crumbly, add a little cornstarch to the flour, and use only the yolk instead of a whole egg.
As for the custard, we will prepare it using classical technology, using milk. For flavor, add a little vanilla sugar. The finished kerm will need to be poured into baskets and re-baked. This way it will become thicker and more pleasant to taste, while maintaining its tenderness and creamy consistency.
Raspberries were not chosen for this dessert by chance. The fragrant berry goes perfectly with custard and crispy shortbread dough; it adds a pleasant sweet and sour note. From the specified amount of ingredients you will get 10 large baskets. Mold diameter - 8 cm.
Total cooking time: 90 minutes
Cooking time: 30 minutes
Output: 10 pcs.
Ingredients
for test
- butter – 200 g
- fine sugar – 100 g
- egg yolk – 1 pc.
- wheat flour – 270 g
- corn starch – 30 g
- salt – 1 chip.
for cream
- milk – 350 ml
- egg yolks – 3 pcs.
- sugar – 4 tbsp. l.
- flour - 1 tbsp. l.
- vanilla sugar – 0.5 tbsp. l.
Preparation
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Grind the butter, previously melted to room temperature, with a fork along with the sugar. Add the yolk and grind again.
Then add sifted flour mixed with starch to this oil base. Mix well with a spoon until smooth.
Then quickly knead the dough with your hands and roll it into a ball. Cover the soft plastic mass with film and put it in the refrigerator for half an hour.
Divide the dough into portions according to the number of baskets. Place into molds and press with your hands, trimming the edges. Prick the bottom with a fork to prevent it from puffing up during baking. Place the molds with the dough back in the refrigerator for half an hour.
Meanwhile, prepare the custard. Whisk the yolks with 50 ml of milk, sugar and vanilla sugar.
Add the sifted flour and stir with a whisk so that there are no lumps.
Heat the remaining milk (300 ml), but do not bring it to a boil. In a thin stream, stirring constantly, pour the yolks with sugar into the milk.
Continue cooking over low heat, stirring constantly with a whisk, until the cream thickens. Do not bring to a boil, otherwise the custard will separate! Let the finished cream cool slightly, stirring from time to time so that a crust does not form on the surface.
Place the forms with the dough on a baking sheet and place them in the oven, preheated to 180 degrees (it must already be hot!). Bake for 10-12 minutes, until the baskets are half cooked. Let it cool a little.
Pour the custard into the baskets.
Return to the oven and bake for another 10 minutes at 180 degrees.
Decorate the cooled baskets with raspberries and mint leaves.
Before serving, sprinkle with powdered sugar. Brew tea and enjoy crispy baskets with delicate custard and raspberries.
You can store the dessert in the refrigerator. On the second day, the currants will become a little softer, but will still hold their shape well and remain crispy and dense.
Using your hands, rub the butter with the dry ingredients (flour, sugar, salt and baking powder) into crumbs.
Add the egg.
Knead the soft shortbread dough with quick movements, gather it into a ball, wrap it in cling film and place it in the refrigerator for 30 minutes.
Cut circles from the dough a couple of centimeters larger than the diameter of the molds. Place the dough into the molds, pressing them against the bottom and sides. I baked in metal molds and did not grease or cover them with anything beforehand. Prick the dough (both on the sides and on the bottom of the molds) with a fork.
Cover each basket (from this amount of ingredients I got 5 pieces) on top of the dough with foil and add a load, for example, peas or beans.
Bake shortcrust pastry baskets in an oven preheated to 180 degrees for 10 minutes. Then remove the foil with the weight and bake for another 8-10 minutes (until a beautiful golden color).
Remove the shortbread baskets from the molds and cool. They come out very easily, you just need to turn the mold over and lightly tap on the bottom.
Place a teaspoon of apple (or any other) jam into the cooled baskets.
Delicious, appetizing “Korzinochka” cakes with protein cream are ready. Serve with a cup of aromatic tea or coffee.
Bon appetit!
