Do you remember crunchy baskets of short pastry filled with a cream based on whipped proteins or butter? So, these desserts have long since sunk into oblivion, and they were replaced by analogues on the same basis and with similar fillers, but cooked and decorated in a modern manner. About similar baskets from a short pastry and we will talk about this material.
Recipe for baskets from short pastry
Let's start with the preparation of sand baskets without any fillers - this will become the basis of each of the recipes listed below. This recipe is different from the classical one due to the presence of powdered sugar and milk in the composition, but thanks to these ingredients the base turns crispy, sweet and melts in the mouth.
Ingredients:
- flour - 145 g;
- powdered sugar - 65 g;
- butter - 80 g;
- milk - 35 ml.
Preparation
Before you bake a basket of short pastry, pass the flour through a sieve with the sugar powder. Lightly pour dry ingredients and mix them. Add to the flour cubes of iced butter and whisk everything into a crumb with a blender. You can grind the components together with a knife, but do not use your hands in any case, since the short dough should remain as cold as possible. Pour in ice-cold milk, mix everything thoroughly and formulate in a com. Wrap the dough with a food film and place a rest in the cold for at least half an hour, or it can be for the whole night. After a lapse of time, roll the chilled dough into a layer of one thickness (about 3 mm), cut and put into a basket. Knead the base of the test with a fork to avoid swelling during baking. Bake the baskets for about 20-25 minutes at 180 degrees, waiting for slight bruising of the edges. Fill the sand bases only after they have completely cooled down.
Shortbread sandwich basket with berries
Ingredients:
- baskets of short pastry - 8 pcs .;
- granulated sugar - 55 g;
- egg yolks - 3 pieces;
- starch - 5 g;
- milk - 245 ml;
- vanilla extract - 1 teaspoon;
- cream for whipping - 120 ml;
- any berries for decoration.
Preparation
Beat up the sugar with egg yolks, vanilla and starch whiten. Preheat the cream and start to pour them into beaten eggs, continuously working with a whisk. When all the hot milk is added, return the mixture to the stove and wait for it to thicken. Cool the custard, and then gently mix it with whipped cream. Distribute both types of cream on sandy bases and decorate with any berries.
Shortcake with shortcake and protein cream
At the heart of this dessert are two types of cream: a light cap of protein meringue and a gentle lemon cream with light sourness - ideal for summer.
Ingredients:
For lemon cream:
- lemon juice - 355 ml;
- granulated sugar - 115 g;
- eggs - 6 pcs .;
- fatty cream - 235 ml.
For protein cream:
- egg whites - 6 pcs .;
- granulated sugar - 115 g.
Preparation
Combine all the ingredients for lemon cream together, put on a plate and cook for 10 - 12 minutes. Thick cream pour into baskets and put everything in the oven at 180 degrees for 15 minutes. Cool the dessert completely.
For meringue over a water bath whip the proteins with sugar until the crystals dissolve. After, whisk the protein cream with a mixer until firm peaks, having already removed it from the bath.
Take out the cooled baskets from a short dough with a filling from a lemon cream and distribute a portion of the whipped meringue over. Now you can leave the dessert as it is, and you can walk over the surface of the burner to make the sugar from the meringue slightly caramelized, and the surface of the protein became ruddy and hardly crispy.