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 French Baskets with Caviar Recipe
Baskets made of shortbread dough (pate sucree) are delicate, fragile and fragrant... and the meringue baskets made of French meringue, as well as lemon curd and cottage cheese cream are very tasty! The decoration is "caviar" made of freshly squeezed orange juice, chocolate chips and "olive tree" made of orange peel in chocolate. A wonderful New Year's dessert will delight both children and adults not only with its taste, but also with its appearance, and will also raise the festive mood! You can prepare the main ingredients for dessert in advance and collect them on the day of the holiday.
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Hard
Cook Time 90 minutes
Servings
Ingredients
Shortbread dough (pate sucree) for 12 PCs:
French meringue for 12 PCs:
Cheese cream:
"Caviar":
Lace chips:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine French Cuisine
Keyword For Experienced, Hard
Cook Time 90 minutes
Servings
Ingredients
Shortbread dough (pate sucree) for 12 PCs:
French meringue for 12 PCs:
Cheese cream:
"Caviar":
Lace chips:
Instructions
  1. All products for shortbread cookies (pate-puree) should be measured and weighed in advance.
    All products for shortbread cookies (pate-puree) should be measured and weighed in advance.
  2. Sift flour with starch. Butter (cold) cut into pieces. Put half of the flour in a blender, then the butter and the other half of the flour. Whisk into a crumb. Lightly whisk the yolks with sugar and vanilla.
    Sift flour with starch. Butter (cold) cut into pieces. Put half of the flour in a blender, then the butter and the other half of the flour. Whisk into a crumb. Lightly whisk the yolks with sugar and vanilla.
  3. Add the zest, pour the yolk mass over the butter crumbs and whisk everything again with a blender.
    Add the zest, pour the yolk mass over the butter crumbs and whisk everything again with a blender.
  4. Knead the dough and roll it into a ball. Divide into 12 parts. Cool slightly. I cooked half of the portion, so I divided it into 6 parts.
    Knead the dough and roll it into a ball. Divide into 12 parts. Cool slightly. I cooked half of the portion, so I divided it into 6 parts.
  5. Form baskets like mine with "caviar", I baked them in the form of muffins. At the bottom of the baskets, covered with circles cut out of baking paper, lay out the cargo (I have beans). Bake in a preheated 180"C oven for 7-10 minutes. Focus on your oven! Allow the baskets to cool in the mold and remove from it. Baskets can be baked in advance, a few days in advance. Store in a container with a lid in a cool, dry place.
    Form baskets like mine with "caviar", I baked them in the form of muffins. At the bottom of the baskets, covered with circles cut out of baking paper, lay out the cargo (I have beans). Bake in a preheated 180"C oven for 7-10 minutes. Focus on your oven! Allow the baskets to cool in the mold and remove from it. Baskets can be baked in advance, a few days in advance. Store in a container with a lid in a cool, dry place.
  6. Meringue baskets: All products for the preparation of French meringue should be weighed and prepared in advance.
    Meringue baskets: All products for the preparation of French meringue should be weighed and prepared in advance.
  7. Whisk the whites with salt until a light foam forms.
    Whisk the whites with salt until a light foam forms.
  8. Without ceasing to whisk, gradually introduce sugar and whisk until it completely dissolves.
    Without ceasing to whisk, gradually introduce sugar and whisk until it completely dissolves.
  9. Mix the powder with starch. Enter the proteins in three steps, stirring constantly with a spatula. Add a couple of drops of lemon juice and mix. P.S. I'll share a secret with you. How many grams of protein you take weigh, the same amount should weigh sugar and powdered sugar. The exception is that in our case we added 10 g of starch for baskets.
    Mix the powder with starch. Enter the proteins in three steps, stirring constantly with a spatula. Add a couple of drops of lemon juice and mix. P.S. I'll share a secret with you. How many grams of protein you take weigh, the same amount should weigh sugar and powdered sugar. The exception is that in our case we added 10 g of starch for baskets.
  10. Put the meringue in a pastry bag with an asterisk attachment.
    Put the meringue in a pastry bag with an asterisk attachment.
  11. To transplant , form nests with a diameter of 5-6 cm . Meringue is enough for 12 cakes. I baked everything so as not to bake for the New Year. Meringue can be prepared a few days before cooking. Store in a container with a lid in a cool, dry place. Preheat the oven to 180°C, then lower the temperature to 90 °C and send a baking tray with meringue into it. Bake for 1 hour. The finished meringue easily lags behind the Teflon mat (baking paper). P.S. I bake meringue with the oven door slightly ajar, making a tiny gap, crumpling a piece of foil.
    To transplant , form nests with a diameter of 5-6 cm . Meringue is enough for 12 cakes. I baked everything so as not to bake for the New Year. Meringue can be prepared a few days before cooking. Store in a container with a lid in a cool, dry place. Preheat the oven to 180°C, then lower the temperature to 90 °C and send a baking tray with meringue into it. Bake for 1 hour. The finished meringue easily lags behind the Teflon mat (baking paper). P.S. I bake meringue with the oven door slightly ajar, making a tiny gap, crumpling a piece of foil.
  12. Cream: Prepare the products for the cream in advance.
    Cream: Prepare the products for the cream in advance.
  13. Whisk the cream with powdered sugar. Add cream cheese.
    Whisk the cream with powdered sugar. Add cream cheese.
  14. And whisk again.
    And whisk again.
  15. Put the cream in 2 cooking bags - one with a tube attachment, the second with an asterisk. In a bag with a cream nozzle, you will need 1/3 of the total weight.
    Put the cream in 2 cooking bags - one with a tube attachment, the second with an asterisk. In a bag with a cream nozzle, you will need 1/3 of the total weight.
  16. Lace chips: Weigh the products to get a lace crumb.
    Lace chips: Weigh the products to get a lace crumb.
  17. Mix water, flour and butter with a whisk. Add the dye and mix well.
    Mix water, flour and butter with a whisk. Add the dye and mix well.
  18. Preheat a non-stick frying pan and pour out the chip mixture. In the pan, it will begin to bubble and sizzle, reduce the heat to medium and bake until the bubbles and the sound of hissing disappear. The chips are ready. Take it out with a spatula and put it on a napkin to remove the oil.
    Preheat a non-stick frying pan and pour out the chip mixture. In the pan, it will begin to bubble and sizzle, reduce the heat to medium and bake until the bubbles and the sound of hissing disappear. The chips are ready. Take it out with a spatula and put it on a napkin to remove the oil.
  19. "Caviar": You can cook it a week before the holiday. Cool the butter in the freezer, if the dessert is for adults, then you can use vodka. Mix freshly squeezed orange juice with syrup to make the color of the caviar more natural. Add agar-agar, let stand for 5 minutes, mix well. Put it in a saucepan, bring to a boil and cook for 1 minute. Remove from the heat.
    "Caviar": You can cook it a week before the holiday. Cool the butter in the freezer, if the dessert is for adults, then you can use vodka. Mix freshly squeezed orange juice with syrup to make the color of the caviar more natural. Add agar-agar, let stand for 5 minutes, mix well. Put it in a saucepan, bring to a boil and cook for 1 minute. Remove from the heat.
  20. Use a pipette to drop drops into cold oil (vodka). You need to work quickly, because the mixture of juice and agar-agar freezes quickly. If it is frozen, it can be reheated (in small portions) in a microwave oven.
    Use a pipette to drop drops into cold oil (vodka). You need to work quickly, because the mixture of juice and agar-agar freezes quickly. If it is frozen, it can be reheated (in small portions) in a microwave oven.
  21. Put the finished "caviar" on a sieve and let the oil drain. Ready-made "caviar" is perfectly stored in the refrigerator for up to 1 month in a glass container with a lid. If you do not have agar-agar, then "caviar" can be prepared on the basis of gelatin. Below I will give a link to the recipe.
    Put the finished "caviar" on a sieve and let the oil drain. Ready-made "caviar" is perfectly stored in the refrigerator for up to 1 month in a glass container with a lid. If you do not have agar-agar, then "caviar" can be prepared on the basis of gelatin. Below I will give a link to the recipe.
  22. Assembly: Put 10 g of curd in the baskets of shortbread dough. Cook the Kurd at your discretion.
    Assembly: Put 10 g of curd in the baskets of shortbread dough. Cook the Kurd at your discretion.
  23. Pour the cream on top (a bag with a nozzle).
    Pour the cream on top (a bag with a nozzle).
  24. Fill the nests in the meringue with curd. Spread the cream around (nozzle tube).
    Fill the nests in the meringue with curd. Spread the cream around (nozzle tube).
  25. Just before serving, decorate the cakes with "caviar", chocolate "olives" and lace crumbs.
    Just before serving, decorate the cakes with "caviar", chocolate "olives" and lace crumbs.
  26. It's amazing!
    It's amazing!
  27. And shortbread cookies.
    And shortbread cookies.
  28. And about meringue. Enjoy your meal.
    And about meringue. Enjoy your meal.
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