How to make cream for baskets? What are the necessary components? You will find answers to these and other questions in the article. Tartlets are an amazing culinary invention, which was created for decorating sweet desserts, as well as for laying out snacks and salads in them. The presentation in this design always captivates: products on the table look attractive and decorate it. An impressive plus is that the dish in this form is portioned. How to cook cream for baskets, find out below.
Delicious cakes
Have you ever tried custard baskets and berries? Chefs believe that in the confectionery business it is important to act measuredly and accurately, without fuss. Therefore, blanks never hurt. They advise baking sand baskets for baskets, refrigerate them and put them in a container with a pair of paper towels that absorb excess moisture.
After you need to make a custard and save it under a film in the refrigerator. And on December 31, every housewife can fill the baskets with cream and decorate with berries. And the wonderful New Year 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;
- fat cream - two tbsp. l
For cream and decoration you will need:
- 4 yolks;
- a mixture of fresh berries - 300 g;
- milk - 350 ml;
- cream 33% - 500 ml;
- vanilla essence;
- sugar - 70 g;
- icing sugar.
How to cook?
Follow these steps:
- First cook the custard for the baskets. To do this, beat the yolks with sugar in a heat-resistant bowl until they are of the same type. Heat the milk to a boil. Pour 5 tbsp into the yolk mixture. l milk and stir. After stirring, pour in the rest. Put in a water bath and cook until thick, stirring frequently. Make sure the yolks do not curl. Next, strain the cream through a sieve, put a piece of polyethylene on its surface and completely cool.
- Whip the cream into a persistent foam, mix gently with custard, adding a couple of drops of vanilla essence. Put the mass in the refrigerator.
- Dice chilled butter to create a shortcrust pastry. Put in a bowl of sifted flour and salt. Chop the butter and flour with a knife or fork so that the resulting mass looks like crumbs. Mix cold yolks and cream into the dough one at a time, quickly stirring with a fork until uniform. Hand sweep the dough so that it becomes smooth. Next, roll up the ball and send it to the refrigerator for half an hour.
- Quickly roll out the dough in a thin layer, spread over the tins. Cover with parchment, pour dry rice to the top and bake for 9 minutes at 180 ° C. Remove the paper and rice, bake the baskets until golden brown, cool them completely.
- Fill the pastries with cream using a pastry bag with a curly nozzle, garnish with berries and sugar over icing sugar.
With protein cream
Baskets with protein cream - a classic Soviet dessert. The basis of sandy crumbly dough, a layer of thick jam and air cream are undoubtedly created for each other. So, for the test, take:
- 165 g flour;
- one yolk;
- sweet cream Viola 82% - 100 g;
- sugar - 60 g;
- 1.5 sachets of vanilla sugar;
- third of tsp baking powder;
- 180 g of jam.
For cream you will need:
- two proteins;
- 4 tbsp. l powdered sugar;
- a couple drops of lemon juice.
Cooking process
Prepare these baskets as follows:
- 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.
- Put the dough into molds, fashioning baskets, and send them to the oven, heated to 200 ° C for 12 minutes. Before filling, be sure to cool the base for the cake.
- Now cook up the protein cream for the baskets. Take clean dishes. To secure it, you can wipe it with a slice of lemon, then in the process of whipping proteins, lemon juice does not need to be added. Sift the icing sugar so that there are no lumps left. Next, separate the yolks from the proteins.
- Beat transparent material at moderate speed. When the foam becomes thick, increase the speed to the limit. Beat proteins to soft peaks - a state when they still fall. Now add powdered sugar in a teaspoon mixture and beat until the peaks begin to hold their shape and become solid. The cream should be elastic and shiny.
- Collect the cakes. Put jam on the bottom of the baskets, and then squeeze the cream with a pastry bag.
On a note. The cream is made from raw proteins, so use only fresh eggs, of which you are fully confident. And remember, such cakes cannot be stored. They must be eaten immediately.
The nuances of cooking protein cream
To whip the proteins correctly, it is important to know this:
- Separating yolks from proteins, make sure that particles of yolk do not get into the mixture.
- Proteins should be few. The whisk should not be completely immersed in them. Otherwise, the mass will not beat well.
- The more protein you use, the longer the whipping should be at each stage.
Do I need to explain how whipped squirrels look? You can’t confuse them with anything: attractive, smooth, shiny ... They keep their shape perfectly!
With custard protein cream
How to make sand tartlets with protein custard? These homemade cakes will be eaten in minutes. Shortcrust pastry just melts in your mouth, and custard protein cream is so appetizing, delicate, with a delicious caramel and creamy taste that will not leave anyone indifferent.
For the test you need to have:
- three yolks;
- margarine or oil - 200 g;
- two glasses of flour;
- 0.5 cups of sugar;
- quarter tsp soda.
To create a cream, take:
- 300 g of sugar;
- three proteins;
- 0.5 sachets of vanillin;
- 100 ml of water;
- 1 tsp citric acid or lemon juice;
- strawberry jam (whatever you like).
Cooking cakes
Follow these steps:
- Knead the dough first. To do this, beat the margarine (butter) until lush with sugar. Then add soda and eggs to the mixture, beat it well again.
- Enter the flour into the resulting lush mass. Knead the dough quickly. If you start kneading it for a long time, then it will “drag out” and the product will turn out tough. Set the dough aside to rest.
- Prepare baking tins. Divide the dough into equal parts, and begin to sculpt baskets. To do this, press it firmly against the walls and bottom of the mold so that it does not bubble during baking. You do not need to lubricate the molds. If, when baking products, the dough slightly swollen, it is not scary. You fill the basket with cream and jam, and the flaws will be hidden. When sculpting excess dough, remove with your fingers so that the edges of the products are even.
- Bake products at 200–220 ° C until golden.
- Now make cream for the baskets. Put on the fire to cook sugar syrup. Use sugar and water to make it. At the same time, you can start whipping squirrels, if, of course, you have a combine.
- Cook the syrup, removing the foam, until during the test in cold water it will slide into a soft ball. This will take you 8-10 minutes.
- If the squirrels are not ready yet, then move the machine to a low speed. If you turn off the mixer, they will settle, but we don’t need it. Better keep whipping them at the slowest speed.
- Pour hot ready-made syrup into a whipped mixture at a maximum speed of the machine. First, the protein settles slightly, but then the mass will increase and become thick
- After the syrup is added, add vanillin and lemon juice. Continue whipping the cream until it is stable.
- Now put 2 tbsp on the bottom of each basket. l jam.
- Place the cream in a bag with the desired nozzle, and then form an attractive hill.
- If desired, decorate the protein cream on top with a marmalade wedge.
Baskets in accordance with GOST
And now we will find out how to cook up baskets with protein cream according to GOST. Surely in your childhood you had a favorite dessert. Many considered baskets with a protein cap magic. These cakes were previously sold at school for a ruble with a penny. Children went crazy over him, and today you can’t meet such a treat anywhere, you have to bake them yourself and remember the taste of childhood. For shortcrust pastry you will need:
- sugar - 65 g;
- oil - 100 g;
- one yolk;
- flour - 165 g;
- third of tsp cultivator;
- 0.5 sachets of vanilla sugar.
For protein cream, take:
- 50 g of water;
- a pair of proteins;
- sugar - 140 g;
- a bag of vanilla sugar;
- a couple drops of lemon juice.
Filling and decoration:
- candied fruits - 30 g;
- oil cream - 140 g;
- jam or jam - 180 g.
Cooking baskets
Would you like to taste a delicious cake? Study the step-by-step recipe for protein cream baskets very carefully. So do the following steps:
- First, beat soft butter with regular and vanilla sugar, yolk. Then add the sifted flour with baking powder to the mixture. Knead the dough.
- Put it on the molds, then fashion the baskets. Bake for 12 minutes at 200 ° C. Chill.
- Make a meringue. Pour sugar over water and over moderate heat, stir, boil. You will spend 5 minutes on boiling.
- Beat the squirrels in a strong foam. Add plain and vanilla sugar to the mass. Keep whipping.
- Pour boiling syrup into the mixture with a thin stream and continue whipping.
- Add a couple drops of lemon juice. Beat for another 3 minutes.
- Transfer the finished mass to the cornet with the nozzle.
- Arrange the fruit filling in chilled baskets.
- Squeeze the meringue on top of it. Garnish the baskets with cream (preferably chocolate) and candied fruit.
Protein Oil Cream
You need to have the following components:
- 150 g oils;
- two proteins;
- 150 g of powdered sugar;
- a couple drops of lemon juice.
Manufacturing process:
- Cut the butter into pieces in a bowl and leave it at room temperature.
- Separate the proteins in a clean container. Beat with a mixer until soft peaks, starting at low speed. Then, gradually pouring powdered sugar, bring the mass to solid peaks and pour lemon juice into it.
- Slow down and slowly inject the pieces of butter, whisking well. The cream should become an elastic and lush mass.
Choose which filling you like best, which cream seems the most attractive, and prepare a delicious treat. Cake "Tartlets" - one of the most seductive and glamorous desserts in the world.