Baskets with a cream.

Baskets with a cream.

Remaking old recipe classical English and French Tart with custard, and even with the addition of pine nuts. Baskets with a cream. Apricot jam, which fill the center of each basket, making a nice fruity taste.

Baskets with a cream.

Ingredients for the recipe:

For the dough:

• 250 g — Flour + For rolling;
• 2 tbsp. l. — Powdered sugar;
• 125 g — Butter;
• 2 pcs — eggs (yolks);
• 2 tbsp. l. — The water is cold.

Filling:

• 350 ml of milk;
• 1 vanilla pod;
• 3 eggs;
• 50 g of finely crystalline sugar;
• 2 tbsp. l. flour;
• 3 tbsp. l. pine nuts;
• 6 h. L. apricot jam.

Utensil
• a saucer or small plate 15 cm in diameter;
• 3 x 10 cm Silicone molds for portions quiche (bake two parties) or 6 x 10 cm.

Baskets with a cream.

Instructions:

How to cook the dough.

1. To prepare the dough, sift the flour with the powdered sugar in a bowl and rub the butter into small crumbs.

2. Loose egg yolks with water and pour into flour crumbs, mixing spatula with a rounded edge. Transfer the resulting dough on floured surface and knead lightly until smooth. Gather dough into a ball, flatten slightly and wrap with cling film. Put the cold for an hour.

3. Roll out half the dough on a floured surface. With the help of a plate cut 3 circles of 15 cm diameter. Put the dough preforms molds for quiche. The rest of the dough again gather to bake later. Pinned the dough with a fork and place in the fridge for 20 minutes.

4. Preheat the oven to 180 ° C. Place the molds on a baking sheet, cover each baking paper and sprinkle in dry beans. Bake «blind» by 10 minutes. Remove the paper and beans and cook for another 5 minutes.

Baskets with a cream.

How to cook the stuffing and bake baskets.

5. Pour the milk into a saucepan. Cut the vanilla pod in half lengthwise and scrape the seeds with a knife in the milk, add to the same half of the pod. Boil the milk and leave to infuse (15 minutes).

6. Beat the eggs with the sugar in a lush light cream. Whisking, add flour, pour through a strainer trickle vanilla milk. Continuously whisk until smooth emulsion. Preheat oven to 170 ° C.

7. Pour into a jug yaichnomolochny cream, pour it on the biscuits-shaper. Add the pine nuts a little baskets and bake 20 minutes, until the cream will not be rather compact and slightly golden. Cool and place baskets from the molds. Bake in a similar manner the second half of the products.

8. teaspoon remove the cream from the little center of each basket and fill apricot jam. Sprinkle with remaining nuts pastries.

Baskets with a cream.

About the dish:

For 6 persons:
Preparation time: 20 minutes.
Cooling time: 1 hour 20 minutes + 20 minutes for the second batch of baskets.
infusion time: 15 minutes.
COOKING TIME: 40 minutes by both parties.
Oven temperature: 180 «C and 170» C.

Perfect vanilla.
Although vanilla extract or essence is available to any owner, pure and natural vanilla flavor, you can only get out of this vanilla pod. Using the pod in this recipe, remove it from the milk, rinse under running water and dry: although there is no seed pod, it can be reused to use to flavor other dishes or put in the sugar bowl to get natural vanilla sugar. Although the pod is almost spoiled the outside, do not keep it longer than six months.

Walnut passion.
Pine nuts — is edible seeds of various species of pine, or rather -kedrovoy pine, which are collected in Asia, Europe and North America. European nuts major Asian, but the latter more delicate taste. Peeled pine nuts deteriorate very quickly, so when buying, always check the expiry date and the nuts from the opened package, use as soon as possible, because they rancid within a couple of weeks.

hint
If you hurry, take about 400 grams of the finished sweet shortcake or puff pastry, roll out only recently, and should be very finely chop with a fork in the molds in the oven before being sent to work is not inflated. If you want to get more dense and full-bodied taste, half milk can be replaced with the same amount of low-fat cream.

Baskets with a cream.

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