Baskets with Egg Whites Custard Recipe
Sweet memories of childhood with its sand baskets, a layer of jam and a delicate puff cream of egg whites! I propose to cook these cakes for the festive table!
Servings
12
Cook Time
90minutes
Servings
12
Cook Time
90minutes
Ingredients
Shortcake dough:
Egg whites custard:
Instructions
  1. Heat the butter, but not melting consistency, beat 3-4 minutes with a mixer until fluffy, add powdered sugar, as it is easier to beat with butter, continue to beat for about 5 minutes, add 3 pieces of chicken yolk, continue to beat for about 5 minutes until a fluffy mass is formed. Add baking powder, a pinch of salt, for flavor – rum flavor or vanilla sugar.
  2. Add 350 g of sifted flour and knead the dough quickly, as the dough can “tighten” from prolonged kneading and the baskets will turn out dense. The dough should be soft, but not liquid, you can add a certain amount of flour to it.
  3. Put the dough on the work table, roll it into a flat cake, wrap it in plastic wrap, send it to the refrigerator for 30-40 minutes, it is enough for the dough to cool slightly. Roll out the cooled dough into a layer 5-7 mm thick, lightly sprinkling the table with flour if necessary.
  4. Metal or silicone molds are used for baskets, they do not need to be lubricated. The rolled dough is cut according to the size of the molds, making allowances for the dough at the edges.
  5. Excess dough is removed from the edges.
  6. The bottom of the baskets is tightly pricked with a fork so that the dough does not swell when baking. If all the blisters have formed during the baking process, you need to pierce them and squeeze out the air. Send the baking dish to the freezer for at least 30 minutes, but preferably for 1.5 hours, until the dough cools down well and hardens. Alternatively, the dough molds can be left in the freezer for several days and baked as needed. Bake the baskets in a preheated 215 ° C oven for about 15 minutes until the desired degree of browning. Place the freshly baked baskets directly in the molds on the grill, let cool, then remove from the molds, let cool completely on the grill.
  7. To make custard from egg whites, pour hot water into a clean mold, then pour sugar into it, start heating. The syrup can be prepared just before boiling. As soon as the temperature of the syrup reaches 110 C – add citric acid, then continue to boil the syrup to a temperature of 118-120 C (or for a soft ball test), measure the temperature of the syrup without touching the bottom and walls of the dishes!
  8. In parallel with the syrup preparation process, proceed to whipping eggs, which should be at room temperature. Add a pinch of salt to them. Beat the eggs to soft peaks (you can see the trace of the mixer on the surface of the protein) at medium speed. At this stage, pour in a very thin stream of hot boiled syrup, trying not to fall on the blades of the mixer, so as not to spray the syrup on the walls of the bowl. The readiness of the syrup and whipping proteins should approximately coincide in time! Switch to the maximum whipping mode for about 7-10 minutes (the time depends on the power of the mixer). During whipping, the bowl of the mixer should heat up, and the cream should “wind up” on the blades of the mixer. Well-whipped cream on syrup boiled to the desired consistency holds its shape very well, does not “pop up” when decorating pastries and desserts.
  9. Grease the bottom of the baskets with sour jam.
  10. If desired, egg whites custard can be tinted with food dyes. Put the cream in a pastry bag and decorate the baskets to your liking using various nozzles.
  11. It’s perfect.
  12. Enjoy your tea!
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