Protein custard baskets with pectin

Category: Confectionery
Protein-custard baskets with pectin

Ingredients

Sugar with pectin
sugar 500 grams
pectin (I have citrus) 10 grams
lemon acid 5 grams
Little baskets
cold butter 150 grams
egg C1 1 piece
wheat flour / grade 250 grams
sugar 2 tbsp. spoons
vodka (cognac) 30 grams
salt pinch
vanilla taste
Protein custard cream with pectin
protein 110 grams (3 eggs)
sugar with pectin (sugar for jams) 300 grams
water 150 grams
vanilla taste
dye

Cooking method

  • Sugar with pectin
  • 1Protein-custard baskets with pectinAdd pectin and citric acid to regular sugar. Mix very well. We store in a closed jar. Stir well before use, because pectin settles to the bottom over time.
  • Little baskets
  • 2Protein-custard baskets with pectinFlour, salt, sugar, vanilla and cold butter cut into pieces are sent to the bowl of the food processor. The combine has a utility knife. If there is no combine, then chop the butter and flour with a knife.
  • 3Protein-custard baskets with pectinWe make such a crumb as in the photo. We turn on by impulses.
  • 4Protein-custard baskets with pectinPour in cognac.
  • 5Protein-custard baskets with pectinAdd the egg.
  • 6Protein-custard baskets with pectinWe turn on the harvester, mix.
  • 7Protein-custard baskets with pectinTransfer the dough to the table and put it into a ball. The dough is soft.
  • 8Protein-custard baskets with pectinWe fill the molds. This can be done in two ways. Method one. Take a piece of dough, roll it out with a rolling pin, put it inside, press it along the entire perimeter, remove the excess with the edge of your palm or cut it off. Method two. Take a piece of dough, flatten it slightly, put it in a mold and distribute it with your fingers around the entire perimeter. Remove excess, as in the first method.
  • 9Protein-custard baskets with pectinWe bake in preheated to 210-220aboutFrom the oven until golden brown, about 15 minutes. If the bottom of the baskets rose a little during baking, just pierce it with a fork. Previously, I did not prick.
  • Cream
  • 10Protein-custard baskets with pectinPut sugar with pectin in a saucepan and fill with water. Wash eggs, divide them into whites and yolks. Pour the proteins into the mixer bowl. For convenience, the mixer should be on a stand.
  • 11Protein-custard baskets with pectinWe put the syrup to cook. Exactly 10 minutes pass from the moment the fire is turned on until it is ready. You don't need to measure the temperature. We start a timer. We turn on the fire. More than average fire. Cook the syrup, stirring occasionally. The syrup boils very strongly.
  • 12Protein-custard baskets with pectinWhen the syrup is cooked for 4 minutes, turn on the mixer and begin to beat the whites. They should be whisked until firm peaks while the syrup is boiling.
  • 13Protein-custard baskets with pectin10 minutes passed. The syrup is ready.
  • 14Protein-custard baskets with pectinWithout stopping whipping the whites, pour the syrup into them in a thin stream. The mixer turns are large. The mass will greatly increase in volume. The bowl will be very hot. Caution! We continue to beat at high speed for another 5 minutes.
  • 15Protein-custard baskets with pectinReduce the mixer speed to medium and beat for another 5 minutes. The mass during this time will significantly decrease in volume, become smooth and shiny. The temperature will be about 40 degrees. The cream will be very tightly wrapped around the mixer whisk.
  • 16Protein-custard baskets with pectinWe take out part of the cream and paint. I use helium dyes. We fill the baskets with cream using a pastry bag and attachments. I used an asterisk attachment.
  • Protein-custard baskets with pectin
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

12 pieces

Note

There are several sources for cream and baskets. D. Tsvek "Licorice Pechivo", with some of my changes, forum Muk-Oksana artisan and the channel "Toniny Cakes". Thank you all for sharing your experience and skills)
What about the cream? It is easy to prepare, very pliable in work. If you want to align the cake with it, then you need to use it warm. For flowers and borders - cold. You can work with him without haste. It keeps its shape well, does not melt or crystallize, like a regular protein custard or "wet meringue". Recommend!

Sonadora
Angelawhat "hats"! How beautiful it is !!!
gala10
Angela, very nice! Do not try, so at least admire ...
Thank you!
Kara
Angela, just a picture from childhood!
Bridge
Angela, how beautiful it is! Immediately presented: I bite a basket, and the cream on my upper lip and on the tip of the nose remained. And then lick them. Mmmm !!! Bliss!
MariV
oh, what is it ... well, at least for a look ...
Zhannptica
How beautiful ..
Specialist!!!
Success in the competition)))
Lerele
MariV, and don’t tell me, I run around according to recipes, I pour myself in saliva, and here are little baskets with cream ...
I want to die.
MariV
Lerele, sistra !!!!! let's go from here .....
ang-kay
Girls, my good, thanks for the warm welcome of the recipe.
Quote: gala10
Do not try, so at least admire ...
Check mark, not difficult at all. Well you are smart, you can do everything, pamper yourself)
Quote: Kara
a picture from childhood!
Irina, exactly. Previously, baskets were sold with such hats. Or bezeshki.
Quote: Bridge
and the cream on my upper lip and on the tip of my nose remained. And then lick them.
Natasha, schA I'll stick my nose into the cream. I wanted so much after your words)
Lerele, MariV, don't go anywhere, help yourself
Premier
Quote: ang-kay
You can work with him without haste.
Very handy! Thanks, as specially for me!
ang-kay
Olya, you can even collect, if nothing worked, mix with a spatula and again into a bag for work. Cool cream.
Premier
Wow! Well, for sure, for me!
Thank you, Angela.
ang-kay
I would be glad if it comes in handy)
Innushka
ang-kay, the beauty
ang-kay
Inna, Thank you)
Dragonfly
Oh, how I love 💕 such baskets !!! Lick the top first, and then proceed to the basket itself
prubul
Thanks for the recipe, fabulous little baskets !!!
Tumanchik
Great! And maybe where is there such sugar with pectin? So that it was sold. I saw only the type of zhelfix here ..
ang-kay
Tatyana, Elena, Irina, thanks for stopping by the gulls with baskets.
Quote: Tumanchik
And maybe where there is such sugar with pectin
There is a foreign one. It's called for jams. if not confused.
Quote: Tumanchik
I saw only the type of zhelfix here ..
You can also mix sugar with zhelix. Then I'll look at the proportions.
Tumanchik
Quote: ang-kay
You can also mix sugar with zhelix. Then I'll look at the proportions.
definitely!
Mikhaska
Such beauty Angelchik! Such beauty! You are a jack of all trades with us! Bastard from your every topic.
I definitely cannot repeat this. But, I admire endlessly!
Tanyush @ ka
ang-kay, Beauty, Angela and what is the name of the dye? The color is very beautiful
ang-kay
Tatyana, Thank you. This is Spectrum A-teco super red


Added on Monday 19 Sep 2016 04:22 PM

Quote: Mikhaska
Angelchik!
Irochka, Thank you. I am very pleased)))
Smurf
zvezda
Angela!!! Beauty .... terrible power !!
Please tell me ... I have simple pectin and not lemon: girl-th: okay ???? but about sugar I have not even seen this: girl_cray1: There is gelix ... but it is 1: 1 and 2: 1, so which one to mix with ??? And the proportions if you find out ...
CONGRATULATIONS ON A WELL-BEING VICTORY!!!!
ang-kay
Olga, okay, I think. For 500 grams of sugar, 20 grams of zhelix 1 * 1.
thanks for the compliments
Premier
And if zhelfix 2 * 1, then 10 is enough? or add lemons?
ang-kay
Olya, according to the idea of ​​10 grams, following the logic.
Premier
The instructions say that a 40 g bag is designed for 500 g of sugar and 1 kg of fruit and berries .. so you can't count it directly.
I wonder if perlie down, the result will worsen?
ang-kay
Olya, probably will harden faster and the cream may be too jelly. As in a soufflé, if you transfer gelatin or agar. But I can't say for sure. I myself am not experimenting on this score. I repeat that it has already been checked before me and, if everything is good, then I bring it)
Premier
Well, yes, until you try, you won't know ..

zvezda
Angela !!! Do you use Finnish sugar ??? By the way, I found the composition of this sugar ...

Sugar for jam Dansukker 1 kg of the highest European quality

Ideal for making jam

Sugar, gelling agent (fruit pectin), acidity regulator
(citric acid containing 0.1% fully hardened vegetable fat (palm)),
preservative (potassium sorbate).
Country of origin: Finland
and this is sugar for jelly ...
Jelly sugar Dansukker 350 gr of the highest European quality

Sugar, gelling agent (pectin), acidity regulator
(citric acid), stabilizers (E450i, E341)
Country of origin: Finland
I can buy in Fink if that .....
ang-kay
OlgaWhere am I and where is Finnish sugar? Well, I wrote in the recipe that I make it from ordinary sand and pectin)


Added Thursday, 19 Jan 2017 5:36 PM

As far as I remember, if the finished imported sugar, then 1 * 1 is taken. There it is somehow subdivided, like zhelphix. But check on the internet. There are videos on YouTube. It's called like a German protein cream or something like that.
zvezda
What .... Angela !! First up to me and then we will quickly turn
ang-kay
Ol, you as agreed today. One sends to Ikea, and the other for Finnish sugar. Thank you for the invitation. But I only want to go to work, and then entertainment when I earn
zvezda
Here's a perdimonocle for you: girl_cray: what about Ikea?
ang-kay
YYyyyyyyyy. Read the place of residence! We have one economy class supermarket in the city. And recently one awesome sausage and cheese shop was opened. Of course, there are a lot of shops, but everything is in the "for the people" style, just what is needed.
zvezda
Super!!!!!! Sorry ... it didn't occur to me: girl_curtsey: one more reason to come
Busyavka
Please tell me ah
you can use this cream in the cake layer
ang-kay
Tatyana, you can, like any protein.
Busyavka
Thank you. I made the cream - delicious, embossed. She decorated them with baskets. And I have a biscuit VNK - can it be soaked under this cream or the layer will get wet
ang-kay
Without fanaticism, I soak a regular biscuit with syrup and grease it with cream.
Zhannptica
I did it again, I liked the process very much) I dried the remaining cream in the oven. So they ate the baskets and gnawed the candy
Protein-custard baskets with pectin
Protein-custard baskets with pectin
Thank you
ang-kay
Jeanne, great) Very pretty everything turned out)
Premier
Quote: Zhannptica
the remains of the cream dried in the oven.
Jeanne, but how did you dry it, can you tell?
Zhannptica
Olyalike a regular meringue. 2 hours 95 g with convection
Premier
And what is the result ... how did the usual meringue or pectin change something?
Zhannptica
Premier, Large bezeshki remained as if with a cream inside. It tastes like meringue. But it is very different from Shun's meringues, I just did them a day ago. And she ate both two at once. In dry form (in my opinion) the Swiss meringue according to Sasha's recipe won. And as a cream - delicious))) from the bezeshek, too, nothing remained, if that
Look "meringues on a stick", it is very easy and not troublesome to do
Premier
That is, it is not worth doing them for the future? Do it and eat right away ..

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