Shortcrust pastry baskets - the best dough recipes and filling ideas.

A crumbly tartlet filled with incredibly tender, airy protein cream, like a summer cloud, captivates more and more generations with its taste. Today we invite you to prepare cakes familiar from childhood at home.

Dough for baskets

Of course, no one will dispute the fact that the main criterion for quality shortcrust pastry is its friability. But sometimes there are real debates about how to properly prepare this dough. We will present to your attention two methods, and you can choose which one you like best. Each of them is equally good, and the result will certainly please you.

Cooking time - 1.5–2 hours
Number of servings - 12–15
Difficulty of preparation: medium
Occasion: birthday children's party, buffet

For the test:

wheat flour premium- 300 g;
butter – 200 g;
granulated sugar– 120 g;
chicken eggs - 2 pcs. (or 4 yolks);
salt - a quarter tsp.

Cooking method No. 1

Combine butter softened at room temperature with granulated sugar and beat with a mixer. As a result, the sugar crystals should completely dissolve, and the mass should increase slightly in volume and take on a creamy, homogeneous structure. However, remember that beating too long can cause droplets of liquid to be squeezed out of the oil, and the dough will be hopelessly spoiled.
Add eggs. To make the shortbread baskets with cream crumbly and tender, it is better to use only yolks for the dough. After all, proteins give density and elasticity to ready-made flour products. You can replace 2 eggs with 4 yolks.
Add the sifted flour to the butter mixture and mix gently. It is not recommended to knead shortbread dough for a long time; this negatively affects its quality. Try to do this with a minimum number of movements so as not to clog the structure.
Wrap in cling film and place in the refrigerator for 30 minutes. During this time, the dough will ripen, become much harder and more elastic, and will become easier to work with.

Cooking method No. 2

In this case, chilled butter is used. Let's share a secret: it will be much better if you pre-cool not only the oil, but also the cutting board and grater. This is especially true if the kitchen is hot.

Rub the butter onto coarse grater. To prevent the oil from sticking to the metal during the process, periodically dip it in flour. You can also chop the butter into small pieces with a knife.
Mix the flour and chopped butter with the sifted flour and rub well with your hands. You should end up with fine flour crumbs.
Add eggs and knead the dough. Then wrap it in cling film and place it in a cool place for 30 minutes.

Baking baskets

Form the dough into a cylinder and divide it into 10 equal parts. Lightly roll out each piece with a rolling pin, trying to keep them the same thickness.
If you have silicone molds or with a non-stick Teflon coating, then no preparatory manipulations are needed. It is better to grease steel molds with butter or margarine, and then sprinkle with a thin layer of flour. Should not be used vegetable oil or melt the butter, otherwise it will not be possible to form the blanks.
Using your fingers, press the pieces of dough to the bottom and ribs of the molds; cut off the excess protruding from the top with a knife. To prevent deformation during baking, all pastry chefs advise placing a handful of peas or beans wrapped in foil on the bottom of each basket.
Preheat the oven to 180 degrees. And bake the pieces for 10 minutes. Remove the foil with the peas and put them in the oven for another 5 minutes until they brown. Baking time may take a few minutes longer, it all depends on the characteristics of your oven.

Filling

Of course, the filling for cakes can be absolutely anything. If previously on sale there were mainly baskets with protein cream, today the assortment has expanded significantly. Fillings from curd cheese, supplemented seasonal fruits and berries. Whipped cream is used to decorate them.
We will not deviate from the classics and will provide a recipe with a photo of the protein cream.

Ingredients:

granulated sugar - 200 g;
chicken egg whites - 3 pcs.;
water - 55 ml.

Preparation

Curd cheese cream

For those who are not a fan of meringue, we suggest making cheese cream. You can use this cream for cakes and not just for brownies.

Ingredients:

curd cheese - 350 g;
butter - 120 g;
powdered sugar - 100 g.

Preparation

Another confectionery secret. When will you cook cheese cream, it is very important to observe the temperature regime.

Butter should be used room temperature, but the cheese is properly chilled. The cream will turn out incredibly soft and flexible.
Mix all ingredients in a bowl and beat with a mixer. It will take 5-7 minutes for thorough mixing.

If desired, you can add it to the cake cream vanilla sugar, ginger, cognac or any extract whose aroma you like.

Assembly

Use a pastry bag with a toothed tip to pour the cream into the cake basket. However, if you haven't got one yet, don't despair. Take a thick cellophane bag, cut off one corner, now you have an improvised bag.

Those who have bought shortbread baskets filled with protein cream know that they contain jam or marmalade inside. You can stick to the classics, or you can use fresh fruit and berries.
Some pastry chefs recommend putting the cake with protein cream in the oven for 3-4 minutes.

Try it - and you won't regret it! This will only enhance the taste, and the egg whites will undergo heat treatment.

The article uses photos from the sites: cdn-nus-1.pinme.ru, lukino.ru, i.ytimg.com, 3.bp.blogspot.com

Bright sand baskets with protein cream will become wonderful decoration not only for children's sweet table, but also for any holidays. Such cakes are especially relevant for Easter, when it is customary to treat all visiting guests with sweets. Preparing the dessert is not difficult - its only drawback is that the base must be cooled after baking! And this takes up a lot of time.

However, when this decorated sweet cake is served at the table, the guests’ admiration knows no bounds, and the length of time it takes to prepare the dish is instantly forgotten. Everyone remembers how they loved this shortcrust pastry dessert in childhood, and the platter with baskets quickly becomes empty.

Recipe information

Cooking method: bakery .

Total cooking time: 1 hour 30 minutes

Number of servings: 6 .

Ingredients:

dough:

flour – 100 g
chicken egg– 1 pc.
butter – 50-60 g
salt – 2 pinches
granulated sugar – 50 g

cream:

protein – 1 pc.
granulated sugar – 50 g
food coloring – 1 pinch

for decoration:

chocolate bar – 20 g
figures, sprinkles - to choose from.

How to cook:

Break a chicken egg into a deep container. Immediately add granulated sugar and salt. Beat the mixture with a whisk. By the way, you can only use the yolk, then use the white for the glaze. For more information on preparing shortcrust pastry, see.
Lightly melt the butter in a water bath or microwave oven, but do not bring to a boil! Pour it into the container with the egg mixture. Stir. Instead of butter, you can use margarine or a high-quality spread.
Pour in wheat flour and knead the dough. You will need enough flour so that the mixture does not stick to your hands. Let the dough ball rest in the refrigerator for 15 minutes.
Prepare the molds for the baskets and place them in them. shortbread dough, stretching it with your hands and forming sides. Carefully pierce each piece with a fork in several places to prevent it from puffing up. Place the molds with the basket blanks in the oven and bake for about 20-25 minutes at 180 degrees. Remove and be sure to cool to at least room temperature. If the base is hot - protein cream it will just flow.
While the dessert base is baking, make the cream. Whisk chilled egg white with a pinch of salt for 3 minutes. Then add the sugar and continue beating for another 5-7 minutes until the whipped cream peaks.
Add a pinch of the dye of your choice (green in the recipe). If you want to get more rich color cream, then add a little more dye. Mix the cream.
Place the cream in a pastry bag or syringe and decorate the cooled sand bases with it.
Grate the chocolate on a fine grater and sprinkle it over the dessert you created. Place any decoration on top of the cream and add a few fresh mint leaves.
Serve the cakes with a cup aromatic coffee or tea. Since the pastries are sweet, you don’t need to add sugar to the drink!

Note to the owner:

If you want the shortbread dough to be more airy and porous, add a little baking powder. Per serving in the recipe, 1/3 tsp will be enough.
The cakes turn out very sweet, so the sourness will not be superfluous. Inside each basket, first put half a teaspoon of any thick jam, and only then add cream - the taste will become more interesting.

For many, such cakes are a memory from the past. IN Soviet times Such “Baskets” were invariably sold in pastry shops. They are quite simple to prepare, look delicious, and the taste depends on what you use for decoration. There are a lot of options! I think that both children and adults will enjoy drinking tea with these delicious cakes.

Necessary:

Dough:

Yolks - 2 pcs.
Margarine (drained butter) - 100 g
Flour - ok. 1.3 stack. (glass 250 ml)
Sugar - 1 tbsp. l.
Salt - 1/3 tsp. no slide
Baking powder - 1 tsp.
Vanillin - to taste

Cream:

Squirrels - 2 pcs.
Sugar - 120 g
Vanillin - optional

Additionally:

Jam, fruit - optional

Preparation:

Divide the eggs into whites and yolks.

We set the whites aside - we will need them for, and first we prepare the dough and bake the baskets.

Mix butter with flour and baking powder into crumbs.

Best done with your hands.

Mix the yolks with sugar and salt.

Pour the yolks into the butter crumbs.

We start kneading with a spoon, then continue with our hands.

The dough should be easy to work with and flexible; if it is too soft, add a little flour.

For “Basket” cakes, I use metal or silicone molds.

The number of cakes will depend on the layer of dough that you put in the pan. Some people like the dough thicker, some like it thinner, choose what you like best. IN silicone molds The dough can be made very thin. For metal ones, it’s better to be a little thicker so that it doesn’t break when removed from the mold. Below I will show you one secret if the dough is slightly stuck.

So, put the ball of dough in the mold and spread it with your fingers over the entire surface.

Metal molds should be greased with butter.

This is what it looks like in metal.

And this is in silicone.

Place in the oven for baking.

Determine the time according to your oven.

In mine at a temperature of about 180 degrees baked for about 15 minutes.

We get the preparations.

This dough for baskets is universal; it can be filled with both protein and butter cream.

If you use oil, the workpieces must cool completely.

If the dough does not want to “jump” out of metal form, help him with a toothpick.

This doesn’t happen with silicone ones, but I admit, I prefer baskets made from metal molds.

When all the blanks are removed from the molds, we begin preparing the cream.

The website has detailed description preparations In my opinion, it is ideal for filling “Korzinochka” cakes.

You can tint it any color. Here I have a pink one, I used a few drops of gel dye.

Now I’ll show you the variations of this cake. I have cooked it many, many times. Choose what you like or come up with your own.

You can put something sour at the bottom thick jam, you will get the same “Baskets” as before, in Soviet times.

You can simply lay out the cream beautifully - it’s also very tasty.

You can arrange the cream in “nests” and put fruit inside.

It turns out very tasty with sour ones - orange, kiwi, strawberry.

Fruits or berries should be placed immediately before serving, but baskets filled with cream can withstand well for several hours at room temperature.

If the meringue is prepared correctly, the cakes will not flow. It happened that those cooked in the evening looked great in the morning if they remained uneaten. Naturally, this is without fruit.

I hope you enjoy “Baskets”.

Bon appetit!

Using your hands, rub the butter with the dry ingredients (flour, sugar, salt and baking powder) into crumbs.

Add the egg.

Knead the soft shortbread dough with quick movements, gather it into a ball, wrap it in cling film and place it in the refrigerator for 30 minutes.

Cut circles from the dough a couple of centimeters larger than the diameter of the molds. Place the dough into the molds, pressing them against the bottom and sides. I baked in metal molds and did not grease or cover them with anything beforehand. Prick the dough (both on the sides and at the bottom of the molds) with a fork.

Cover each basket (from this amount of ingredients I got 5 pieces) with foil on top of the dough and add a load, for example, peas or beans.

Bake shortcrust pastry baskets in an oven preheated to 180 degrees for 10 minutes. Then remove the foil with the weight and bake for another 8-10 minutes (until a beautiful golden color).

Remove the shortbread baskets from the molds and cool. They come out very easily, you just need to turn the mold over and lightly tap on the bottom.

Place a teaspoon of apple (or any other) jam into the cooled baskets.

Delicious, appetizing “Korzinochka” cakes with protein cream are ready. Serve with a cup aromatic tea or coffee.

Bon appetit!

Tired of banal cakes and want a confectionery variety? Or maybe you are not yet confident in your abilities and are afraid to take on complex masterpieces, but your soul is asking for something tasty? In this case, I suggest preparing incredibly tasty shortbread baskets with custard. I warn you right away and honestly - it’s very difficult to resist them and not try at least one cake. Crispy shortbread dough combined with tender lemon cream not only a holiday, but also a real temptation for those with a sweet tooth. A step-by-step recipe with photos will help you quickly and easily master the preparation of dessert.

Ingredients for making cakes

cream margarine - 150 gr;
wheat flour - 300 gr;
chicken eggs - 1 piece;
sugar - 100 g;
zest of half a lemon;
sour cream - 1 tbsp.

zest and juice of half a lemon;
sugar - 100 g;
white chocolate - 100 g;
chicken eggs - 1 pc.;
corn starch - 2 tbsp. with a slide;
sour cream - 2 tbsp;
cream 33% and above - 250 gr.

From specified ingredients prepare

Wrap it in cling film and place it in the refrigerator while preparing the cream.

Prepare from the products indicated in the recipe. Our filling for sand baskets must cool completely before filling.

How to bake shortcrust pastry baskets

We divide ready dough into 15-20 equal parts. The exact quantity depends on the size of your ramekins. You need to use iron ones; silicone ones won’t work in this case.

We roll each part into a circle, its diameter should be greater than the diameter of the mold by the height of its sides.

Line the inner surface of the mold with a layer of dough, pressing it tightly against the sides so that there are no voids. We do not grease the mold with anything - there is enough fat in the dough.

Bake the prepared baskets in an oven preheated to 180°C for 20-25 minutes until a beautiful golden color.

You need to take out the baked pieces and let them stand in the molds for about 5-10 minutes. This will make them easier to remove. To remove the basket, turn the mold over a table covered with clean towel, and tap the bottom with the handle of a knife - the workpiece should fall out. Cool yours completely sand baskets before filling with cream.

You can simply use a spoon to fill the cakes with cream. But if you want to surprise everyone not only with the taste, but also with the appearance of the dessert, then it is better to use pastry bag with a star attachment. With its help, we fill the baskets with cream, forming beautiful curls.

The delicacy is ready, you can serve it to the table right away. But the cakes will be much tastier if they spend at least an hour in the refrigerator.

Experiment with and find your favorite combination.

Delicious masterpieces to you!