Tarts with protein cream: recipe. Shortbread baskets with protein cream

First you need to make the dough for the baskets. Put the oil out of the refrigerator for an hour and a half, prepare the rest of the ingredients.

Sift flour into a bowl, add sugar, eggs, vanilla sugar and softened butter cut into pieces.

The butter should be exactly soft, and not melted, otherwise the dough will seem watery, the temptation to add flour is great, but you can’t do it! If the shortbread dough is “hammered” with flour, in its finished form it will not be tender, crumbly, but dense, hard.

Knead a soft homogeneous plastic mass. Cover with cling film and let rest for 5-10 minutes just on the table. If it lies longer, then shortbread dough baskets with protein cream will not turn out so tender.

Grease muffin tins or cupcake tins with butter. This step is optional, just to be on the safe side. And if you have silicone molds, then you can not lubricate at all.

Roll out the dough into a layer 5 mm thick and cut out circles slightly larger than the mold. Put a circle of dough on the mold, press it and trim the edges. Put the dough molds on a baking sheet.

Place the baking sheet in an oven preheated to 180°C and bake for 12-15 minutes.

Before baking shortbread baskets, you can cover them with a circle of foil, pour some beans or peas inside and only then send them to the oven. In this case, the bottom of the baskets will definitely not rise, that is, more stuffing will fit inside the cake.

Put the finished baskets in molds on a wet cold towel for 5 minutes (to make it easier to remove the cakes), and then shake them out of the molds, overturning them, and cool.

While the baskets themselves are baking, let's take care of the cream, having first prepared all the necessary ingredients for the filling.

Since our goal is to make cakes like in childhood, we will prepare baskets with protein cream according to GOST, that is, with custard protein. The preparation of this cream is not an easy process. The main difficulty is cooking syrup. It is important to catch the moment when a drop of boiling syrup in cold water takes the form of a plastic ball, and does not turn into caramel or spread.

Pour sugar into a small saucepan and add water. Cook the syrup while stirring over medium heat. On average, it takes about 8-10 minutes after boiling.

Beat the cooled proteins in the foam, and then, continuing the beating, introduce the hot syrup in a thin stream.

At this stage, it is very important to make sure that the syrup is as hot as possible (ideally, straight from the fire), and the proteins do not have time to “break through”. I advise beginners to put the finished syrup in boiling water so that it does not have time to cool while the proteins turn into foam. With experience, you will learn to guess the time and combine both processes.

By the way, this cream is very similar to.

To give a beautiful color, you can add a little food coloring to the protein cream. Just take dry, so that it does not accidentally affect the consistency.

Now we form pies. In each basket we put a spoonful of jam or jam.

How many are there, they say, waiting for the promised? Half a year? Well, that's about as much as I tried to publish the recipe for these masterpieces. sand baskets with cream. Yes, nothing. But this is perhaps even for the better, because over time this recipe has been repeatedly optimized and improved.

So what do we get as a result? crispy, the most delicious of all, shortcrust pastry, light custard with whipped cream and pieces of berries and fruits covered with a thin jelly glaze.

So I never managed to take a picture of these baskets properly ...

Together, we have incredibly tasty baskets of cream, which are always few. But it doesn't matter. Shortbread dough can be frozen for future use and taken out as needed. It's just a matter of cream.

Initially, I made these baskets with regular custard. But in the course of my professional career, I had the opportunity to work with an improved version of this wonderful cream of all times and peoples. In confectionery circles, such a cream is called "Diplomat". And, of course, I could not help dragging this recipe into my sweet magazine.

So, the secret is that the custard is mixed with whipped cream in equal parts. But that's not all. Whipped cream itself is made from a mixture of cream of vegetable and animal origin, also in equal parts. Thus, a lighter, more delicate and airy cream is obtained, and due to the presence of natural cream, the cream is more tasty and rich. It is important here not to overkill the cream and to prevent the moment when they decide to curdle.. I recommend reading about how to whip cream correctly.

Equally important in this process is the choice of the correct shortcrust pastry. I also experimented a lot with it. As a result, I settled on the most delicious shortcrust pastry of all existing ones (I already talked about it in paragraph No. 2 “THE MOST DELICIOUS, IN MY OPINION, RECIPE OF SWEET TARTLETS”).

Such a dough comes out a little more expensive compared to simpler shortbread options, but it's actually worth it to invest a few extra gingerbread in it!

In short, in order not to be verbose, I will only say that everyone who was lucky enough to taste these incredible sand baskets with cream, unanimously admired that these are the BEST BASKETS IN THEIR LIFE!

What I like most about this dessert is that the unsweetened airy cream is combined with a rich, sweet shortbread base.

Ingredients:(for 22 medium sized baskets)

For sand dough:

• flour - 250 gr.
• butter, softened - 150 gr.
• powdered sugar - 200 gr.
• egg yolks - 5 pcs.
• a pinch of salt
• zest of ½ lemon

For cream:

• milk - 250 ml
• sugar - 60 gr.
• vanilla - ½ pod or 1 pinch of vanilla
• egg yolks - 40 gr. (2 pcs.)
• cornstarch - 30 gr.
• vegetable cream - 125 ml
• natural cream, fat content over 30% - 125 ml

For the jelly frosting (optional):

• gelatin - 4 gr.
• water - 125 ml
• sugar - 2 tbsp.

For decoration:

• strawberries - 11 pcs.
• kiwi - 1 pc.
• apricot 1 pc.
• mint leaves - 22 pcs.

Cooking:

1. For SAND BASKETS Mix flour with powdered sugar and pour this mixture into a slide on a work surface sprinkled with flour.
2. Make a well in the center of the hill and add a pinch of salt, grated zest of ½ lemon and butter at room temperature.
3. Knead the butter with your hands, combining it with the rest of the ingredients until you get the consistency of fine breadcrumbs. (*This procedure can also be performed using a blender. In this case, simply mix all the ingredients together in a blender, while the oil should be cold).
4. Again, make a well in the center of the mixture and add the egg yolks. We knead a homogeneous plastic dough with our hands, but this must be done quickly! Otherwise, the dough will be tough.
5. From the resulting dough, form a ball, wrap with cling film and place in the refrigerator for 1 hour, no less.

While the dough is cooling, prepare the CUSTER.

1. In a small saucepan, mix milk, half the sugar (30 gr.) And vanilla (if we use vanillin, add it at the very end of the preparation of the cream) and bring to a boil over moderate heat, stirring occasionally with a whisk.
2. Meanwhile, in a separate bowl, mix the remaining 30 gr. sugar, egg yolks and starch.
3. After the milk boils, reduce the heat to a minimum, pour 1/3 of the milk into the egg mixture and mix with a whisk. Constantly and intensively stirring, we introduce the resulting mixture into the pan with the remaining milk.
4. When the mixture begins to thicken and turns into a homogeneous cream without lumps, remove the pan from the heat.
5. We transfer the finished custard to another bowl (so that it cools faster) and cover with cling film so that it fits snugly on the surface of the cream. Allow the cream to cool slightly and place in the refrigerator until completely cooled.

After the dough has rested, and the cream has cooled in the refrigerator, we proceed to BAKING sand baskets.

1. We heat the oven to 180º. We pinch off a piece of dough in accordance with the size of your molds and distribute the dough with your hands along the bottom and walls of the molds. Carefully press the dough with your fingers to the surface of the mold, paying special attention to the sides, so that a thin, even layer of dough is obtained. The maximum thickness of the dough should be no more than ½ cm. We simply clean off the protruding excess dough with our hands.
2. We pierce the dough with a fork in several places so that the dough does not rise more than it should. We place the molds on a baking sheet and bake in a preheated oven for 18-20 minutes or until the tartlets are browned.
3. We leave the finished tartlets for 5 minutes in the molds, after which we take them out of the molds and transfer them to the wire rack to cool completely.

After that we prepare FRUIT COATING JELLY. This jelly slows down the browning of fruits and makes them more attractive. It does not affect the taste in any way, so, in principle, you can do without it. I use a professional jelly coating on agar agar. But for these baskets, ordinary colorless cake jelly (for example, Dr. Oetker) is also perfect. If you have a penchant for perfectionism, then I recommend making such jelly yourself, especially since it will not be difficult to do this.

• In a small saucepan, combine gelatin, water and sugar and bring to a boil. After the jelly boils and becomes transparent, remove the pan from the heat and cool.

After the custard has completely cooled, proceed to the final stage:

1. Using a mixer, beat the vegetable cream into a stable cream ( it is important not to interrupt!). As soon as a distinct trace from the whisk begins to remain on the cream, carefully, in small portions, but quickly introduce the animal cream, continuing to beat.
   **Do not pour cream directly onto the whisk. There is a danger of "falling under the distribution" from the fountain of white spray.
2. Immediately after the cream acquires the stable consistency we need (), we stop the mixer and check the stability of the cream. If the whipped cream does not fall off the whisk, then our cream is ready.
3. Now all we have to do is VERY CAREFULLY fold the cooled custard into the whipped cream. I will dwell on this point in more detail:

To be honest, not the first time I learned how to mix custard with whipped cream so that the cream does not stop.

Here it is very important to do everything as quickly and accurately as possible.

• The first step is to put the custard in a large bowl. The larger the bowl, the easier it will be to mix.
• Put whipped cream on top of the cream and mix 2 masses with a pastry spatula, or better with your hand, moving from bottom to top, from the walls to the center, as if collecting the cream from the bottom and folding it in half. And so around the entire perimeter of the bowl, until both creams are combined into a homogeneous mass.
• The fewer movements we need to mix the cream, the less likely it is to misfire.

1. We shift the finished cream into a pastry bag and fill the cooled baskets.
2. Cut the fruit into small slices and spread on the cream.
3. Using a brush, apply a little cooled jelly to the fruit.

All. Shortbread baskets with creamy custard are ready to eat.

I'll tell you a secret: this cream is also perfect for filling cakes, for example, biscuit.

Shortbread dough baskets are a good solution to complement the children's menu with sweet cakes or a buffet table with original snacks. They are filled with different types of cream, fruits and berries, jelly. Delicious and beautiful delicacy will definitely please everyone.

Sand baskets are a simple recipe that does not require complex skills or culinary knowledge. Given the main features of the preparation of the dough, everything will turn out at the highest level. In order for the baskets to come out crumbly and slightly layered, the products must be cold, the finished dough is also cooled for at least an hour before baking.

Ingredients:

• frozen butter - 100 g;
• eggs - 2 pcs.;
• sugar - ½ tbsp.;
• baking powder;
• vanilla;
• flour - 2-3 tbsp.

Cooking

1. Sift the flour with the baking powder into a bowl and rub the frozen butter into it.
2. Mix until dry crumbs form, add flour if necessary.
3. Enter the eggs into the dough, collect a lump in a film and send it in the cold for an hour.
4. Roll out the dough into a layer, cut out circles and put them in molds.
5. Line the molds with parchment paper and fill with beans or peas.
6. Bake shortbread dough baskets for 10 minutes at 190 degrees.

A classic cake familiar to everyone since childhood -. Making them yourself is not difficult, the main thing is to beat the meringue correctly. If the cream came out perfect, you can plant interesting and beautiful figures, if it came out watery, just distribute it among the baskets and send it under the grill for 2 minutes or brown it with a burner.

Ingredients:

• sand baskets - 12 pcs.;
• squirrels - 2 pcs.;
• powdered sugar - 200 g;
• thick jam - 12 tsp

Cooking

1. Whisk the egg whites to stiff peaks, gradually adding the powdered sugar.
2. Put a spoonful of jam on the bottom of each basket.
3. Pipe the protein cream with a pastry bag.
4. Shortcrust pastry cream tarts should chill for 30 minutes before serving.

Shortcrust pastry baskets with fruits

Delicious cakes can be filled not only with cream, but also with fruits. Everyone will love these original ones. Shortbread fruit baskets are complemented with a light cream, it can be a simple custard, citrus curd or light mascarpone cream cheese. The delicate layer does not allow juice to pass through and the baskets remain crispy for a long time.

Ingredients:

• sand baskets - 12 pcs.;
• kiwi, peaches, berries;
• mascarpone - 200 g;
• powdered sugar - 70 g;
• lemon juice - 50 ml.

Cooking

1. Whisk the mascarpone with powder and fill the baskets with cream.
2. Cut fruit into slices, sprinkle with lemon juice.
3. Arrange fruits and berries nicely and serve.

The recipe for shortbread dough baskets with different fillings is very simple and almost hassle-free. Even from simple ingredients, you can create an extraordinary delicacy, and with curd cream it’s also healthy. If you don’t know how to feed a picky baby with cottage cheese, make a delicious cake for him and supplement it with berries.

Ingredients:

• sand baskets - 6 pcs.;
• cottage cheese 9% - 200 g;
• powdered sugar - 150 g;
• cream - 100 ml;
• vanilla sugar;
• thick jam - 6 tsp.

Cooking

1. Punch the cottage cheese with a blender with powdered sugar.
2. Pour in the cream, continue whipping, but with a mixer.
3. Add vanilla sugar, stir. ready for shortbread dough baskets, send it to the cold for 30 minutes.
4. Put a spoonful of jam into the baskets, fill with curd cream and decorate with berries.

Delicious sand baskets with cream can be prepared according to a budget recipe. This cake will be a real find for those housewives who do not want to bother with preparing a cake for a celebration. The cream is prepared with the addition of alcohol, but if you are planning a children's party, exclude it from the composition.

Ingredients:

• sand baskets - 12 pcs.;
• milk - 1 tbsp.;
• yolks - 2 pcs.;
• butter - 100 g;
• sugar - 150 g;
• chocolate liqueur - 100 ml.

Cooking

1. Mix yolks with sugar.
2. Warm the milk and gradually introduce the yolk mass.
3. Cook the cream until thickened, stirring constantly.
4. Enter the oil and pour in the liquor, cool the cream.
5. Fill shortcrust pastry cups with cream and serve immediately.

Sand baskets with custard and berries

Delicious and truly festive shortbread baskets with berries and classic custard can be prepared very quickly. The sour taste of raspberries, strawberries or cherries perfectly sets off the sweetness of the cream filling. Baskets in this case can be baked by reducing the amount of sugar.

Ingredients:

• sand baskets - 12 pcs.;
• milk - 1 tbsp.;
• sugar - 200 g;
• vanilla;
• flour - 1 tbsp. l.;
• yolks - 2 pcs.;
• butter - 150 g;
• berries.

Cooking

1. Rub the yolks with sugar, vanilla and flour.
2. Pour in the milk, mix well, heat until thickened, stirring constantly.
3. Add oil, mix, cool, beat with a mixer.
4. Fill with cream, top with berries and serve.

You can bake shortbread dough baskets with filling at the same time. Apples must be caramelized in advance with honey and sugar, filled with blanks and baked all together. The result is an amazing cake with a budget composition and an extraordinary taste. You can supplement the delicacy with nuts and cinnamon, and decorate with the rest of the dough, cutting out small figures from it.

Ingredients:

• shortbread dough - 0.5 kg;
• apples - 3 pcs.;
• honey - 2 tbsp. l.;
• butter - 50 g;
• cinnamon;
• walnuts - ½ tbsp.

Cooking

1. Apples need to be peeled, cut into medium cubes.
2. Melt the butter in a frying pan, throw in the apples, pour over the honey and simmer for 15 minutes.
3. Add cinnamon, stir, cool.
4. Roll out the dough, cut out circles, place in molds.
5. Lay out the filling, decorate with the rest of the dough.
6. Sand cakes are baked for 20 minutes at 190 degrees.

Tarts with cherries made of shortcrust pastry

A real cake with a surprise - sand baskets with cherries and chocolate. Berries are hidden in a tartlet under a dense layer of ganache and crushed nuts complete the composition. This delectable delicacy will make a splash at the buffet table, and it is insanely easy to prepare. Bake baskets in advance, make chocolate cream, and remove pits from cherries and dry them.

Ingredients:

• sand baskets - 12 pcs.
• cherry - 200 g;
• dark chocolate - 200 g;
• cream 35% - 200 ml;
• powdered sugar - 100 g;
• butter - 100 g;
• crushed nuts for decoration.

Cooking

1. In a water bath, warm the cream with powder, without bringing to a boil.
2. Break the chocolate, pour in the hot cream, stir with a whisk until the pieces are dissolved.
3. Throw in the oil and refrigerate the cream.
4. Put 3-4 pitted cherries into tartlets.
5. Cover with chocolate ganache and garnish with nuts.

Sand baskets with fruit in jelly

These shortcrust pastry fruit baskets will be appreciated by kids. Baskets can be baked with low sides, store-bought jelly is also suitable, or you can make it yourself from gelatin and juice or sweet puree. It is also better to gel berries and fruits so that they do not let the juice in and stay beautiful for a long time without winding.

Ingredients:

• baskets - 10 pcs.;
• kishmish grapes - 1 kg;
• gelatin - 30 g;
• berries and fruits for decoration.

Cooking

1. Punch the kishmish with a blender and wipe through a sieve, you should get a homogeneous puree.
2. Pour gelatin with hot water, wait until it swells.
3. Warm the puree a little, pour in the gelatin, stir.
4. Fill the baskets with jelly, decorate with berries, leave in the refrigerator for 2-3 hours.

This appetizer has proven itself at buffet events. Try baking savory shortcrust pastry for salads. This is a good solution for the original portion serving of bored treats. A simple crab or Olivier will sparkle with a new taste if served in such an interesting way.

If you are already fed up with store-bought confectionery, then you can make your own delicious baskets from a sand base. Baked goods can be filled with various sweet fillings such as jam, fruit, whipped cream and other sweet ingredients.

This delicacy is especially good for children's parties, because children will gobble it up on both cheeks and ask for more. But do not delay with this matter, but right now start cooking this delicacy.

shortcrust pastry recipe

How to prepare:

Put soft butter in a bowl and stir with a blender until smooth;

Granulated sugar is desirable to use fine, you can put powdered sugar instead. We fall asleep it in whipped butter and again mix everything well with a mixer;

Crack an egg, separate the white and yolk. We spread the yolk into the oil mixture and again stir everything until smooth;

We combine flour with starch powder and sow through a sieve several times. This will add splendor to the flour;

After all the flour has been poured out, the dough must be kneaded with your hands and form a ball out of it;

We shift the ball into a bowl, close it with a towel or a plastic bag and place it for 40-60 minutes in a cold place;

We take the dough out of the refrigerator, divide it into small pieces and lay them out on the molds for baskets;

Then we roll each piece into a small circle and distribute it over the entire surface of the mold;

Pour 1 teaspoon of jam or jam into each dough mold, and the top can be decorated with various patterns from the dough leftovers;

After that, put everything in a preheated oven to 200 degrees and bake for 20-25 minutes.

Shortcrust pastry with protein cream

For the test you will need:

• 100 grams of butter;
• Wheat flour - 5-6 large spoons;
• One chicken egg;
• Baking powder - ½ small spoon.

For protein cream:

• Protein - 1 piece;
• 80 grams of granulated sugar;
• Lemon juice - 30 ml.

For filling:

• 100 grams of boiled condensed milk.

Calorie content - 320.

Let's move on to cooking:

1. Butter needs to be softened. To do this, it can be heated for 2-3 minutes in the microwave or held for 20-30 minutes at room temperature;
2. Then we put it in a deep cup, add powdered sugar there and stir everything with a blender or mixer. You should get a homogeneous mixture with a creamy consistency;
3. Crack an egg and separate the white and yolk. We leave the protein for the cream, and put the yolk in the oil mixture. We mix everything with a mixer until a uniform composition;
4. Mix flour with baking powder and sift well several times;
5. Pour the sifted flour in small portions into the oil mixture and knead the dough with a spoon. When it becomes difficult to mix, you can knead it with your hands;
6. Then we make a ball from the dough, put it in a bowl, cover it with cellophane and put it in the refrigerator for a couple of hours;
7. After that, the chilled dough is divided into 5 portions. We roll out a small cake from each serving and put it in a metal mold, making it look like a basket;
8. We place the baskets in the oven and bake for 15-20 minutes at a temperature of 200 degrees;
9. Then we take them out of the oven and cool;
10. Cooking cream. In a container with a small diameter, place the egg white, pour sugar and lemon juice;
11. Then we put a pan with a larger diameter on the stove and pour water into it. We warm up;
12. As soon as the water becomes hot, put the pan with the ingredients there;
13. Stir with a mixer for about 5-7 minutes until a protein mixture is obtained;
14. After that, remove from the stove and beat for another 3-4 minutes;
15. As a result, a protein cream with a lush and airy consistency should come out;
16. We fill the cooled baskets with boiled condensed milk and put a small amount of protein cream on top with a pastry bag.

and a variety of additives can be both a festive and everyday dish. It all depends on the filling of the casserole.

Try an interesting dessert - Rybki biscuit cake with condensed milk or butter cream. Right.

Herring cake on waffle cakes is one that can be served on the festive table. Do not be afraid, experiment with tastes, this is how masterpieces are born!

Recipe for shortcrust pastry with cream and berries

Sand dough ingredients:

• An incomplete glass of wheat flour;
• 150 grams of butter;
• Powdered sugar - half a glass;
• One egg yolk;
• Half a sachet of vanilla.

For cream filling:

• Two egg yolks;
• A glass of milk;
• Sugar - 2 large spoons;
• A large spoonful of flour;
• A pinch of vanillin;
• Strawberries, wild strawberries, currants - at your discretion.

Cooking time - 1 hour.

Calorie content - 280.

Let's move on to cooking:

1. First, let's make a cream filler. Crack the eggs and separate the yolks from the whites. We put the yolks in a deep cup;
2. Next, pour sugar to the yolks and grind everything until the sugar grains are completely dissolved, you can use a blender;
3. Slowly add flour to the mixture and mix until evenly distributed;
4. Pour the milk into a metal container and place on the stove, heat to a boil and pour into the yolk mixture. We stir everything;
5. Place this mixture on the stove again and boil for 2-3 minutes, stirring constantly;
6. We cool the finished cream a little and put it in the cold;
7. Cooking dough. We put the soft butter in a bowl, pour the powdered sugar into it and stir the ingredients with a blender until smooth;
8. After that, put the egg yolk, vanillin there and rub everything again until smooth;
9. Pour the sifted flour in small portions and knead a soft dough with an elastic structure. We make a ball out of it and place it in the cold for 2 hours;
10. We roll out a not very thin cake from the chilled dough and cut out small cakes from it with molds;
11. Then we lay out the cakes in molds and distribute them over their surfaces;
12. We remove the baskets in an oven preheated to 180 degrees and bake for 15-20 minutes;
13. We cool the finished pastries and fill with cream;
14. Put the berries on top of the baskets and decorate with mint.

How to make shortcrust pastry with apples

Dough Ingredients:

• 150 grams of flour;
• Half a pack of butter;
• 2 large spoons of powdered sugar;
• One egg;
• Vanillin.

For filler:

• 3 apples;
• 20 grams of starch powder;
• 100 grams of powdered sugar;
• 1 large spoon of water.

Cooking time - 50 minutes.

Calorie content - 260.

Cooking rules:

1. Pour the sifted flour into soft butter and rub thoroughly. It can be rubbed with your hands. It should turn out crumb;
2. Next, beat the egg yolk into this dry mixture;
3. We fall asleep powdered sugar with vanilla and knead with our hands a soft dough with an elastic structure;
4. We form a small ball, wrap it in plastic wrap and put it in a cold place for an hour;
5. In the meantime, we make the filling. Peel apples, cut in half and cut out rosettes with seeds;
6. Next, cut the pulp of apples into small squares and transfer to a bowl;
7. Sprinkle them with powdered sugar, starch and sprinkle with water;
8. Then spread the apple filling in a pan, warm it up and fry over low heat for about 10 minutes. We mix everything constantly. Remove from the stove and leave to cool;
9. Divide chilled dough into small pieces. We roll out of them not large cakes;
10. Grease the molds with butter or vegetable oil. We distribute cakes in molds in the form of baskets;
11. Next, fill the baskets with apple filling;
12. The top can be decorated with various pastry patterns;
13. We put everything in a hot oven up to 180 degrees and bake for 15-20 minutes.

Shortcrust pastry with salty filling

What you need for the test:

• A glass of wheat flour;
• Egg - 1 piece;
• 150 grams of butter;
• A little salt.

Cooking time - 40 minutes.

Calorie content - 360.

For filling:

• A piece of hard cheese per 100 grams;
• One medium tomato;
• Fried mushrooms - 100 grams;
• 100 grams of boiled tongue;
• Anchovies - 50 grams;
• Mayonnaise at your discretion.

How to prepare:

1. We put soft butter in a container and knead with a mixer until a uniform consistency;
2. Next, put the egg yolk there and stir again;
3. Slowly add flour and salt and mix with a spoon. Then use your hands to make a soft dough with an elastic structure. We make a ball out of it and put it in the cold for 1 hour;
4. After that, we take it out of the refrigerator, roll it into a not very thin layer and make cakes out of it under molds;
5. We spread the cakes in molds and form baskets;
6. We put them in the oven and bake for 15-20 minutes at 180 degrees;
7. We take out the finished baskets and cool;
8. We make the filling. We rub the cheese with a grater into large chips;
9. The remaining components are finely cut with a knife;
10. We season everything with mayonnaise;
11. Put the stuffing in the cooled baskets and serve.

What other cream can be made for shortcrust pastry baskets

curd cream

What you need:

• 150 grams of cottage cheese;
• Half a glass of sour cream or cream;
• Powdered sugar - 2 large spoons;
• A small spoonful of starch powder.

Cooking time - 15 minutes.

Calorie content - 220.

How to cook:

1. We put the cottage cheese in a bowl, pour the cream to it. We mix everything with a blender or mixer until a uniform composition;
2. Next, pour in the powdered sugar and starch. Again, stir everything until smooth;
3. This cream should be laid out with any berry in baskets before baking.

• Cooking oil is best used softened, it will be much easier to mix;
• Instead of sugar, it is best to add powdered sugar. Sugar grains are very difficult to grind;
• As fillers, you can use pieces of any fruit, berries, honey, condensed milk, jam;
• You can put grated cheese with ham and mayonnaise, chicken eggs, minced meat, vegetables and much more in salted baskets.

Well, now you know how you can make delicious cakes at home. They turn out so appetizing that one kind just salivates. And as fillers, you can use a variety of ingredients, whatever you want.

Bon appetit!

This cake is quite complicated. After all, you first need to bake the base of shortcrust pastry, and then prepare the cream. However, you can make your task easier by buying a semi-finished product - baskets. But it will not be the same - too much stabilizer content makes the dough "official", tasteless. And those who are nostalgic for the Soviet past will surely remember this delicious cake, affordable for 22 kopecks. Crumbly, sandy base and tender-gentle Note that the baskets can be stuffed with any dessert. Jam, and fresh or glazed fruits, and creamy or But culinary specialists believe that sweet foam from proteins will look most appropriate in baskets. It keeps longer than

Baskets with protein cream: recipe according to GOST. Dough

Cooking a cake goes in several stages. First we make the dough. We take one hundred grams of softened butter and beat it with 65 g of granulated sugar, one egg yolk and a bag of vanilla. Sift flour (about 160-170 grams) onto the countertop along with cookie powder (a third of a teaspoon). We combine liquid and bulk masses. We knead the dough, put it in molds (now it is convenient to use silicone ones) and bake for twelve minutes at 200 ° C. Let them cool completely on a wire rack. Shortbread baskets with protein cream are “assembled” after all the components are fully prepared.

Recipe according to GOST. Cream

While the baskets are cooling down, cook the syrup from a quarter cup of water and one hundred grams of sugar. After boiling, keep on fire for another five minutes. Two to solid peaks. Add a bag of vanilla sugar. Whisk again. With the mixer running, pour in the hot syrup in a thin stream. Add 2-3 drops of lemon juice and beat for another three minutes. We start with this mass a culinary bag with a nozzle. At the bottom of the baskets, first we put the jam, and then we squeeze the cream out of the bag in a slide. Decorate with candied citrus. The calorie content of a basket with protein cream according to GOST is 372 units per hundred grams of product, so for those who follow the figure, it is better not to get carried away with this cake.

simple recipe

This kneading method does not require softened butter, but rather very cold butter from the freezer. Sift 220 grams of flour on the table, mix it with a pinch of salt and a small amount of baking powder. We spread one hundred grams of butter on top and begin to chop it with a knife. Get a rough crumb. The kneading of the test should be very fast. So that the oil does not heat up, you need to cool your hands in ice water. Add the egg to the crumbs and knead a homogeneous shiny dough. We wrap it in a film and send it to the refrigerator for an hour or two. After that, we punch down the dough, roll it into a layer and put it on the molds. Pour a little peas on top so that the bottom of the baskets is even. We put in a preheated oven and bake at 200 degrees for seven minutes with a load and another five without. For cream, beat two egg whites to soft peaks. Sprinkle four tablespoons of powdered sugar in portions. Continue whisking until the cream becomes elastic and shiny. Add a few drops of lemon juice along the way. We fill the tartlets with jam, and then with cream. Optionally, you can decorate with fresh fruit. Sprinkle the egg whites with powdered sugar.

Cake variations

You can experiment with both the dough and the filler. Very tasty tartlets with whipped cream. But such cakes must be eaten immediately, because the cream will flow in a few hours. Boiled condensed milk based on shortcrust pastry will seem too heavy for the stomach. We recommend making baskets with protein custard. How is this filling prepared? Pour a glass of sugar and half the amount of water into a saucepan. Boil over low heat to a "medium ball". For beginners in cooking, we will reveal the essence of this term. Drop the syrup into a glass of ice water. It forms a ball. Let's catch it and remember it with our fingers. It should be neither liquid nor solid - medium like soft wax. Whilst the syrup is boiling, beat the two egg whites to stiff peaks. Without ceasing to work with a mixer, pour in boiling syrup. Continue beating for another five minutes. This cream keeps its shape well.

Protein-oil filler

In these protein cream baskets, you just need to add a little oil, but in order. Butter (150 grams) cut into pieces and leave to soften at room temperature. Beat two egg whites first at slow speeds, and then at medium to soft peaks. Gradually add 150 grams of powdered sugar and a few drops of lemon juice. Increase the speed of rotation with whisks. We bring the mass to the state of solid peaks. Throw oil into the mixer bowl. Whisk again. The cream should be elastic and lush. It would not hurt to add a little sour notes to it. Therefore, it is good to add citrus jam or redcurrant jelly to such baskets with protein cream.

Recipe for dough with sour cream

This recipe for baskets is similar to the Soviet one, approved by GOST. However, we will supplement it with a spoon or two of sour cream. So the dough will turn out even more tasty and crumbly. Beat softened butter (150 g) with sugar (100 g) and a bag of vanillin into a fluffy and homogeneous mass. Add egg and sour cream. We mix. Separately, sift 250 grams of flour and a teaspoon of baking powder. We combine two substances. Shortbread dough does not like long kneading. And therefore, having achieved uniformity, we wrap the bun with cling film and put it in the refrigerator. Knead the dough after an hour. It will still be sticky, so flour your palms. We fill the molds (without greasing them), pierce the bottom in several places with a fork. We put in an oven heated to 200 degrees for seven minutes and bake beautiful baskets. With protein cream on sour glazed berries, they will look very impressive.

mayonnaise dough

We begin to cook these shortbread baskets with protein cream like this. Sift two cups of flour of the highest grade on the table. We take out 250 grams of butter from the freezer and quickly rub it. Mix it with flour. It turns out a mass that looks like coarse crumbs. Beat the egg with half a glass of sugar. Add two full soup spoons of mayonnaise. We extinguish half a teaspoon of baking soda with vinegar. Add to the egg along with a bag of vanilla sugar and a small pinch of salt. Mix and combine with coarse crumbs. Knead the dough quickly. Cool it down for an hour. We pinch off a piece, roll it into a cake and cover the bottom and sides of the molds. If they are not silicone, lightly grease the metal with grease. Bake for about ten minutes at 200°C.

Protein cream with agar-agar

It is said that this substance, extracted from seaweed, is healthier than gelatin. Agar-agar is added to creams and mousses to give them a stable shape. Therefore, this recipe will come in handy if the baskets with protein cream will have to stand warm for a long time. Pour a spoonful of agar-agar in a saucepan with half a glass of cold water. Set aside for a quarter of an hour. Then put the saucepan on the fire and add 200 grams of sugar. We cook syrup, as in previous recipes. In the same way, beat the whites (four pieces) with lemon juice. Then pour in a thin stream of boiling viscous syrup. But the cream with agar-agar turns out to be a slightly different consistency - similar to marshmallows or soft marshmallows. Baskets should be filled with them while it is warm.