Baskets of shortbread dough with filling

Step-by-step cooking

1. Step 1:

   

   Prepare the products. I had eggs and butter from the refrigerator, but you can also take butter from the freezer.

2. Step 2:

   

   The flour must be sifted.

3. Step 3:

   

   Add a pinch of salt, 1 h.l. vanilla sugar and 50 g of powdered sugar to the flour. Mix well and pour into the bowl of a blender, so the dough will be prepared much faster.

4. Step 4:

   

   Add cubes of well-cooled high-quality butter to the dry mixture, mix. It will turn out a mealy crumb.

5. Step 5:

   

   Then add two yolks and pour in two tablespoons of very cold water. Mix again.

6. Step 6:

   

   Put the resulting mass on the table and collect it into a ball. The dough does not stick, it is not necessary to dust with flour. It is also not worth kneading for a long time, the shortbread dough does not like this, because the finished products will turn out to be tough. The dough can be assembled into one large ball as in the photo or divided in half and crushed into a flat cake, as it is convenient for you. Put it in a food bag or film and put it in the refrigerator for 30 minutes. or in the freezer for 15 minutes, or you can cook right away. Depends on your skills.

8. Step 7:

   

   Roll out half of the dough between two sheets of parchment 0.5 cm thick. Cut circles 1cm larger than the diameter of the mold. /This method is good for a thick filling, the bottom will be the same thickness with the sides /. For a more liquid filling, it is better to pinch off a small piece of dough and distribute it in shape with your fingers, forming a thicker bottom.

9. Step 8:

   

   The bottom of the formed blanks of the baskets is slightly pricked with a fork. Silicone molds do not need to be lubricated, metal ones I lubricate a little with vegetable oil. From this number of products, I got 15 baskets d 5cm, the top d 8cm.

10. Step 9:

    

    Bake in a preheated oven, t 200 &039; 13-15 minutes, until light blush, do not overdo it. After baking, the dough will slightly shrink, this is the norm. Remove warm from the mold and let cool. Baskets are easy to get, you just have to turn the form over.

11. Step 10:

    

    Prepare CUSTARD PROTEIN CREAM. Add water to the sugar and cook until the color changes slightly. The syrup is ready when a drop forms a ball in cold water. At the same time as I prepare the syrup, I start whipping the whites with a pinch of salt. Gradually add speed, introduce vanilla, lemon juice, continue to beat until stable peaks. Continuing to beat, pour in a thin stream of hot syrup, beat until the mixture cools down. The cream becomes thick and lush.

12. Step 11:

    

    At the bottom of the cooled baskets we put 1 h.l. of your favorite jam or thick jam.

13. Step 12:

    

    The jam layer can be closed with a fluffy cream cap. Cream can only cover the jam and decorate the top with fresh berries or slices of soft fruit, at your discretion.