Baskets with cream and fruit (master class)

Category: Confectionery
Baskets with cream and fruit (master class)

Ingredients

Flour 380gr. + 5 h / spoons
Oil 300gr.
Powdered sugar 150 g
Sugar sand 150 gr.
Eggs 2 pcs.
Milk 400gr.
DecorGel 1-2 tbsp. spoons
Fruits any

Cooking method

  • We take 300 gr. oils
  • Baskets with cream and fruit (master class)
  • Three on a grater
  • Baskets with cream and fruit (master class)
  • Add 380 gr. flour and 150 powdered sugar. Do not replace the powder with sand, as the dough will bond very poorly. We mix everything with a mixer or with our hands. We do not torment the dough for a long time so that it is short and crispy.
  • Baskets with cream and fruit (master class)
  • Form the dough into a ball
  • Baskets with cream and fruit (master class)
  • Wrap in plastic and put in the refrigerator for 1 hour
  • Baskets with cream and fruit (master class)
  • Cooking cream
  • 2 eggs
  • Baskets with cream and fruit (master class)
  • Add 150 gr. Sahara
  • Baskets with cream and fruit (master class)
  • Three a little zest
  • Baskets with cream and fruit (master class)
  • 0.5 teaspoon vanilla sugar
  • Baskets with cream and fruit (master class)
  • Add 5 teaspoons of flour
  • Baskets with cream and fruit (master class)
  • Beat everything with a mixer
  • Baskets with cream and fruit (master class)
  • 400 gr. bring milk to a boil
  • Baskets with cream and fruit (master class)
  • Add milk in a thin stream to the egg mixture, stirring everything constantly. We put on fire and constantly stir the cream until it thickens
  • Baskets with cream and fruit (master class)
  • Baskets with cream and fruit (master class)
  • Remove the cream from the heat and let it cool, stir it from time to time
  • Baskets with cream and fruit (master class)
  • Molds for baskets
  • Baskets with cream and fruit (master class)
  • We take the dough out of the refrigerator and crush each mold with it and put the molds in the refrigerator for 15 minutes. Meanwhile, preheat the oven to 180 gr.
  • Baskets with cream and fruit (master class)
  • Baskets with cream and fruit (master class)
  • Baskets with cream and fruit (master class)
  • Insert a piece of foil into each basket and add beans (peas, beans ..). We do this in order to prevent the dough from blurring. We send to the oven for 15 minutes
  • Baskets with cream and fruit (master class)
  • We take out the baskets and remove the beans. We send the baskets to the oven until they are golden brown.
  • Baskets with cream and fruit (master class)
  • Baskets with cream and fruit (master class)
  • Cooking fruit. It's for your taste
  • Baskets with cream and fruit (master class)
  • The baskets are reddened. We take them out, let them cool and take them out of the molds. They come out very well, since the dough is fat.
  • Baskets with cream and fruit (master class)
  • Filling the baskets with cream
  • Baskets with cream and fruit (master class)
  • We decorate them. An artist lives in everyone
  • Baskets with cream and fruit (master class)
  • We get the secret tool prof. confectioners - DecorGel. I have it from Italian "chocolatiers"
  • Baskets with cream and fruit (master class)
  • We dissolve it on a steam bath or just on a stove to a liquid state
  • Baskets with cream and fruit (master class)
  • Baskets with cream and fruit (master class)
  • Take a brush and cover the baskets with "decorgel" and put them in the refrigerator overnight.
  • Baskets with cream and fruit (master class)
  • Baskets with cream and fruit (master class)
  • The baskets with cream and fruit are ready!
  • Baskets with cream and fruit (master class)
  • Baskets with cream and fruit (master class)
  • Baskets with cream and fruit (master class)
  • Baskets with cream and fruit (master class)

Note

Any fruit to your taste

Special thanks to "irza" and "husky" for advice on DecorGel

Feofania
how lovely!
nut
Yeah, beauty is a terrible force
Melanyushka
Wonderful master class !!! Thank you!
Natalek111
such is a pity.
bird62
Delightful little baskets. It's just a miracle!
Gala
Very nice, clear and understandable. Wonderful master, classssss !!!
on the way
Beauty and yummy !!! Class !!! Super!!!
on the way
One thing is worrying, the decor gel, of course, is great, but not everyone has it. I'm not a professional and I don't need him. But what is he like? In terms of what can be replaced?
artisan
Quote: natalyok

One thing is worrying, the decor gel, of course, is great, but not everyone has it. I'm not a professional and I don't need him. But what is he like? In terms of what can be replaced?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144303.0
on the way
Oh, thank you, Mistress! You, as always, are there to help you quickly and accurately!
Zhivchik
I'm embarrassed to ask ... why do you have custard (pictured) in black dots?
I have two options: either they added vanilla grains or the cream was burnt ...

Quote: natalyok

One thing is worrying, the decor gel, of course, is great, but not everyone has it. I'm not a professional and I don't need him. But what is he like? In terms of what can be replaced?

You can also use Dr. Otter Cake Jelly.
on the way


You can also use Dr. Otter Cake Jelly.
[/ quote]

It is possible, only we (in Minsk) do not have it! I've looked everywhere! Nothing of this brand, no puddings, no jelly. And I used to love it very much, I often used it.
nut
I also noticed the dots, it usually happens when you scrape a vanilla pod, or maybe it's burnt
Kasha
If I may, I’ll answer - it must be vanilla sugar. With the addition of natural vanilla, Kamis has this. It costs a little more than regular white and smells very nice))) One of the pictures shows how it is added.
Merri
August, thank you very much for the aesthetic pleasure!
August
Quote: Zhivchik

I hesitate to ask ... why do you have custard (pictured) in black dots?
I have two options: either they added vanilla grains or the cream was burnt ...
There is also a third option - just such a vanilla in the USA

Baskets with cream and fruit (master class)
August
Continuing the theme ....

Fruit baskets with mango mousse and fruit.

We bake baskets, according to the recipe above.

Take 2 mangoes. We clean and cut

Baskets with cream and fruit (master class)

Fill 2 teaspoons of gelatin with cold water

Baskets with cream and fruit (master class)

We take protein from 2 eggs

Baskets with cream and fruit (master class)

Baskets with cream and fruit (master class)

Beat the mango in a blender. You can add powdered sugar to taste

Baskets with cream and fruit (master class)

We drain the water from the gelatin, squeeze 2 tablespoons of lemon into it and put on fire. Stir constantly until the gelatin is completely dissolved.

Baskets with cream and fruit (master class)

Let it cool and gently knead it in the mango

Baskets with cream and fruit (master class)

A pinch of salt, whites of 2 eggs and a teaspoon of vanilla (in the picture the black dots are grains of vanilla) beat until a dense foam is formed

Baskets with cream and fruit (master class)

Gently add the egg foam to the mango and mix everything with the false one.

Baskets with cream and fruit (master class)

After that, put the mousse in the refrigerator for 1 hour and let it freeze

Baskets with cream and fruit (master class)

We take the basket and load the pistol with our mousse.

Baskets with cream and fruit (master class)

Gently fill the baskets with mousse. We cut any fruit to decorate the baskets. I chopped mango, pineapple, papaya.

Baskets with cream and fruit (master class)

After decorating the baskets, as if with varnish, we open the entire basket with DecorGel.

Baskets with cream and fruit (master class)

Baskets with cream and fruit (master class)
silva2
Thank you very much for the detailed master class. With your help I did it !!!!
Baskets with cream and fruit (master class)
August
Fine!
Irina80
Thank you very much for the recipe and detailed description !! Blocked the entire Internet, I liked several recipes, but yours was the best! I specially registered to show the result)) I have not tried it yet, they settle in the refrigerator, but I think it will be delicious! I did it almost strictly according to the recipe, there was not only powdered sugar, I took a chance with fine sugar for baking, (perhaps that's why the baskets themselves turned out to be super fragile). I also used vanilla and gelatin dissolved in cranberry juice. Next time I'll do it with mango !! The only confusion was that the filler contained raw eggs ..
Irina80
Baskets with cream and fruit (master class)
Baskets with cream and fruit (master class)
silva2
Damn, pretty ones!
Irina80
Thank you))) Also delicious. I just tried it! Numb. Yes, I forgot to say that I added half the sugar to the dough, because I don't like very sweet dough and it turned out to be the best! And I advise the molds to be just such wide and flat, for my taste the field for creativity is more beautiful and wider,)

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