Sand baskets with protein cream

10 servings
1 hour 30 min

How to make sand baskets with protein cream at home? First, prepare all the necessary ingredients for the dough. Be sure to sift through the flour (you can along with the baking powder) to saturate it with oxygen. Thanks to this, baking will turn out to be more airy. Butter should not be taken out of the refrigerator in advance, but should be cooled. Sugar can be replaced with a sugar substitute that is not afraid of heat treatment.

Pour the flour, salt, sugar or sugar substitute, sifted together with the baking powder into the bowl of the blender, put the chilled butter cut into cubes.

Grind everything into fine crumbs.

Add the egg and knead a soft, stretchy dough that doesn't stick to your hands. If necessary, add some flour, achieving the desired consistency of the dough.

Roll the dough into a ball and put in the refrigerator for 30 minutes.

Spread a sheet of parchment paper on the work surface. Lay out the dough. Cover with a second sheet of suitably sized parchment. Roll the dough into a thin layer between two sheets of parchment.

Remove the top layer of paper and cut out a glass of wheels with a slightly larger diameter than the basket molds you will use to form the sides.

Place the pastry circles in the moulds and tip them with a fork so that the pastry does not bulge during baking, and the baskets turn out to be even. Turn on the oven 180 degrees.

Cover the baking sheet with foil, put molds with blanks on it, which are also covered with foil inside. Pour beans into them for the load. Send the baskets to an oven preheated to 180 degrees. Bake for about 10 minutes.

Remove the baking sheet from the oven. Remove the cargo and foil. Return the molded baking tray to the oven for another 10 minutes to bake until tender.

Remove the blanks from the moulds and cool.

For the filling, I took red currant jam. You can take any thick jam, see or jam, better sweet and sour.

Put 2 tea liters in each cooled basket. fillings.

Prepare the ingredients for the cream. Carefully separate the whites from the yolks. It is important that not a single drop of yolk gets into the protein mixture, otherwise it will not rise.

Mix the proteins with the sugar in a separate container. Glass, enameled, ceramic dishes are suitable, but not aluminum, otherwise the protein will turn gray. Place the protein container in a water bath and, stirring, bring the mixture to 60 degrees. Two tanks of different diameters will be needed for the water bath. Place a smaller container on top of the larger one, so that it is immersed in water for about half.

Remove the cream from the heat and whisk well with a low rpm mixer until bulking and dense. Fill the baskets with cream (from a pastry bag) and decorate if desired. I have slices of kumquat and mint. You can take any fruit or berries to your liking. Enjoy your meal!