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Print Recipe
French Baskets with Caviar Recipe
Baskets of shortbread (pate sucree) - delicate, fragile and fragrant... and baskets-meringue from French meringue, and also-lemon curd and cottage cheese cream - it's very tasty! Decoration serves as the "caviar" from the fresh orange juice, lace chips and "olive tree" of orange peel in chocolate. A wonderful new year's dessert will please 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 the dessert in advance, and collect them on the day of the Holiday.
Cook Time 90 minutes
Servings
Ingredients
Shortbread dough (pate sucree) for 12 PCs:
French meringue for 12 PCs:
Cheese cream:
"Caviar":
Lace chips:
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 (pate sucree) should be measured and weighed in advance.
    All products for shortbread (pate sucree) should be measured and weighed in advance.
  2. Sift the flour with the starch. Butter (cold) cut into pieces. Place half of the flour in a blender, then the butter and the other half of the flour. Punch in the crumb. Beat the yolks lightly with the sugar and vanilla.
    Sift the flour with the starch.
Butter (cold) cut into pieces. Place half of the flour in a blender, then the butter and the other half of the flour. Punch in the crumb.
Beat the yolks lightly with the sugar and vanilla.
  3. Add the zest, pour the yolk mass over the butter crumbs and again punch everything with a blender.
    Add the zest, pour the yolk mass over the butter crumbs and again punch everything with a blender.
  4. Knead the dough and roll it into a ball. Divide into 12 parts. Cool slightly. I cooked half a 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 a portion, so I divided it into 6 parts.
  5. Form baskets, as I have with "caviar", I baked them in the form of muffins. At the bottom of the baskets covered with circles cut out of baking paper, place the load (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 release from it. You can bake baskets in advance for a few days. Store in a container with a lid in a cool, dry place.
    Form baskets, as I have with "caviar", I baked them in the form of muffins. At the bottom of the baskets covered with circles cut out of baking paper, place the load (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 release from it. You can bake baskets in advance for a few days. Store in a container with a lid in a cool, dry place.
  6. Baskets of meringues: All products for making French meringue should be weighed and prepared in advance.
    Baskets of meringues:
All products for making French meringue should be weighed and prepared in advance.
  7. Whisk the whites with salt to a light froth.
    Whisk the whites with salt to a light froth.
  8. Without ceasing to whisk, gradually introduce the sugar and whisk until it is completely dissolved.
    Without ceasing to whisk, gradually introduce the sugar and whisk until it is completely dissolved.
  9. Mix the powder with the starch. Enter the proteins in three steps, constantly stirring with a spatula. Add a couple of drops of lemon juice and mix. PS I'll Share a secret with you. How many grams of protein you take weigh, the same should weigh sugar and powdered sugar. The exception is that in our case, we added 10 g of starch for the baskets.
    Mix the powder with the starch. Enter the proteins in three steps, constantly stirring with a spatula. Add a couple of drops of lemon juice and mix.
PS I'll Share a secret with you. How many grams of protein you take weigh, the same should weigh sugar and powdered sugar. The exception is that in our case, we added 10 g of starch for the baskets.
  10. Place the meringue in a pastry bag with an asterisk attachment.
    Place the meringue in a pastry bag with an asterisk attachment.
  11. To transplant nests with a diameter of 5-6 cm of the meringue enough for 12 cakes. I baked everything so as not to bake on New Year. Meringue can be prepared several days in advance. Store in a container with a lid in a cool, dry place. Heat the oven to 180 "C, then lower the temperature to 90" C and send a baking sheet with meringue into it. Bake for 1 hour. The finished meringue easily lags behind the Teflon Mat (baking paper). PS I bake meringue with the oven door slightly ajar making a tiny gap crumpling a piece of foil.
    To transplant nests with a diameter of 5-6 cm of the meringue enough for 12 cakes. I baked everything so as not to bake on New Year.
Meringue can be prepared several days in advance. Store in a container with a lid in a cool, dry place.
Heat the oven to 180 "C, then lower the temperature to 90" C and send a baking sheet with meringue into it. Bake for 1 hour. The finished meringue easily lags behind the Teflon Mat (baking paper).
PS I bake meringue with the oven door slightly ajar making a tiny gap crumpling a piece of foil.
  12. Cream: Prepare products for the cream in advance.
    Cream:
Prepare products for the cream in advance.
  13. Beat the cream with powdered sugar. Add cream cheese.
    Beat the cream with powdered sugar. Add cream cheese.
  14. And beat again.
    And beat again.
  15. Place the cream in 2 cooking bags - one with a tube attachment, the second with an asterisk. In a bag with a nozzle for the cream, you need 1/3 of the total weight.
    Place the cream in 2 cooking bags - one with a tube attachment, the second with an asterisk. In a bag with a nozzle for the cream, you need 1/3 of the total weight.
  16. Lace chips: Weigh the products for the lace chip.
    Lace chips:
Weigh the products for the lace chip.
  17. Mix the water, flour and oil with a whisk. Add the dye and stir well.
    Mix the water, flour and oil with a whisk. Add the dye and stir well.
  18. Heat a non-stick frying pan and pour in the chip mix. In the pan, it begins to bubble and sizzle, remove the heat to medium and bake until the bubbles and the sound of Sizzling disappear. Chips are ready. Remove it with a spatula and place it on a napkin to remove the oil.
    Heat a non-stick frying pan and pour in the chip mix. In the pan, it begins to bubble and sizzle, remove the heat to medium and bake until the bubbles and the sound of Sizzling disappear.
Chips are ready. Remove it with a spatula and place it on a napkin to remove the oil.
  19. "Caviar": You can prepare it a week before the holiday. In the freezer, cool the oil, if the dessert is for adults, then you can use vodka. Mix fresh orange juice with syrup to make the color of the caviar more natural. Add agar-agar, let stand for 5 minutes, mix well. Place in a saucepan, bring to a boil and cook for 1 minute. Remove from heat.
    "Caviar":
You can prepare it a week before the holiday.
In the freezer, cool the oil, if the dessert is for adults, then you can use vodka.
Mix fresh orange juice with syrup to make the color of the caviar more natural. Add agar-agar, let stand for 5 minutes, mix well.
Place in a saucepan, bring to a boil and cook for 1 minute. Remove from 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 quickly hardens. If frozen, it can be heated (in small portions)in the microwave.
    Use a pipette to drop drops into cold oil (vodka).
You need to work quickly, because the mixture of juice and agar-agar quickly hardens.
If frozen, it can be heated (in small portions)in the microwave.
  21. Discard the finished "caviar" on a strainer and allow the oil to 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.
    Discard the finished "caviar" on a strainer and allow the oil to 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: In the baskets of shortbread dough, put 10 g of Kurd. Kurd cook at your own discretion.
    Assembly:
In the baskets of shortbread dough, put 10 g of Kurd. Kurd cook at your own discretion.
  23. Fill the top with cream (bag with a nozzle).
    Fill the top with cream (bag with a nozzle).
  24. Fill the nests in the meringue with Kurd. Around to transplant the cream (nozzle pipe).
    Fill the nests in the meringue with Kurd. Around to transplant the cream (nozzle pipe).
  25. Decorate cakes with "caviar", chocolate" olives " and lace chips just before serving.
    Decorate cakes with "caviar", chocolate" olives " and lace chips just before serving.
  26. It's delicious!
    It's delicious!
  27. And shortbread.
    And shortbread.
  28. And of the meringue. Bon appetit.
    And of the meringue. Bon appetit.

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