softened butter - 200 gr
powdered sugar - 80 gr
egg yolks - 3 pcs
flour - +/-350 gr
baking powder - 1 tsp
salt - 1/3 tsp
vanilla sugar - 1 tsp
protein cream :
egg whites - 90 gr (3pcs per 1)
sugar - 180 gr
vanilla sugar - 1 tsp
salt - 1/4 tsp
water - 60 ml
For filling :
apple jam - 280 g, any jam can be used
melted dark chocolate - 30 g optional
Method :
Mold size: top diameter 7.5 cm, bottom 5 cm, height 2.5 cm
All ingredients for the dough should be at room temperature
Using a mixer, beat until the softened butter becomes frothy.
Add powdered sugar (if you add sugar, use fine crystalline sugar), vanilla sugar, and salt, and beat at high speed until completely combined.
Add the yolks and beat until smooth (until the sugar is completely dissolved).
Sift the flour and baking powder and quickly knead the dough.
Do not knead the dough for a long time so that the gluten does not develop, otherwise the baked goods will be dense.
You might need to adjust the amount of flour used in the recipe.
Pay attention to the desired consistency of the dough rather than the quantity of flour.
It turns out soft, tender, and not sticky at all.
You don’t have to refrigerate this dough but work with it right away.
Bake in metal pans; if you are unsure about your pans, grease them with a thin layer of butter and sprinkle with flour.
We round a piece of dough, weighing approximately 26-28 g, and put it in baskets.
I have 12 basket molds, and I will bake in 2 batches.
Using your fingers, distribute the dough into the mold, first form the bottom of the basket, make the bottom thinner, then raise the dough to the edge of the mold, but you don’t need to make the walls too thin, otherwise the finished baskets will be too fragile, remove the excess dough.
Using a fork, prick the basket's bottom.
Bake in a preheated oven at 190 degrees for 15 minutes, until golden brown. Keep in mind that everyone's oven is different, and the temperature and cooking time may differ from those indicated in the recipe.
Remove the finished baskets from the oven, cool them, then remove the warm ones from the molds.
Let's prepare the cream.
Beat the egg whites with salt and vanilla sugar at maximum speed until fluffy.
Place water and sugar in a saucepan.
Place the saucepan over medium heat until all the sugar dissolves and bring to a boil.
After it comes to a boil, cook for five to six minutes.
The syrup temperature should be 110-118 degrees.
If you don't have a kitchen thermometer, drop a drop of sugar syrup into cold water.
If you can roll a softball from this drop, then the syrup is ready, if not, then cook some more.
Beat the whipped whites again at low speed and, without ceasing to beat, pour in all the hot syrup in a thin stream.
Continue beating for another 4-5 minutes, until almost completely cooled.
During this time, the cream will become fluffy, shiny, and stable, and hold its shape well.
Place 1 tsp in each basket. jam.
Transfer the cream into a pastry bag with a closed star tip, 8-10 mm in diameter, and decorate the baskets with cream. You can decorate the top with melted chocolate if desired.
Baskets with protein custard are ready! Bon appetit!