Chocolate baskets.

Chocolate baskets.

Chocolate baskets.

Fine basket of delicious homemade pastry with enticing chocolate cream decorated with a cloud of whipped cream, fresh berries and cocoa haze. Chocolate baskets.

We will need these ingredients:

For baskets:

• 175 g flour;
• 1/2 h. L. salt;
• 75 g cold butter (cut into cubes);
• 75 g of finely crystalline sugar;
• 2 egg yolks;
• 1 egg for lubrication (grind).

For the chocolate cream:

• 175 g of black plain chocolate containing 70% cocoa;
• 2 tbsp. l. fine-grained sugar;
• 375 ml of whipping cream;
• 2 eggs (grind);
• 225 g of red berries.

For decoration:

• 150 ml of whipping cream for whipping;
• 125 g of red berries.

For powder:

• cocoa powder.


• 3 a la carte silicone molds for Tartu (bake in the two approaches, or 6 portioned form);
• baking tray;
• baking paper and beans.

Cooking method:

Cooking baskets of dough:

1. Divide the dough into six equal parts and roll each into a circle about 3 mm thick.

2. Carefully Trim dough edge of the circle, using a saucer as a template. Gently press the dough into the molds and left to rise above the rim of the dough capacity collar. It is necessary for cutting and shrinkage of the workpiece.

3. Preheat the oven to 180 ° C. Put the form with the dough in the fridge for 15 minutes. Put into each mold sheet of baking paper, sprinkle in the beans. Bake 15 minutes.

4. Remove the paper and beans, brush with beaten egg baskets inside to make the dough is not softened by the filling. Dry 5 minutes in the oven. Cool, cut the excess edge of biscuits with a sharp knife. Reduce the oven temperature to 160 ° C.

Filling and pastry baskets:

5. Place the chopped chocolate in a bowl and sprinkle in sugar. Bring the cream to almost boiling, pour in the chocolate.

6. Corolla stir to dissolve the chocolate and sugar, then whisk until smooth mass.

7. Spread the egg and hammer parts of the chocolate mass.

8. Put baskets on the bottom layer of berries and pour the chocolate sauce. Bake 20-25 minutes, until the filling thickens. Garnish with whipped cream, berries and sprinkle with cocoa powder. Serve slightly warm or completely cooled.

About the dish:

On 6 pieces:

Preparation time: 30 minutes.
Cooling time: 45 minutes.
Preparation time: 45 minutes.
The temperature of the oven: 180°C, then - 160°C.


Watching as professional bakers deftly kneaded sweet shortcrust pastry, it seems that it's very simple. In general, the way it is, but still of some use to practice a couple of times to get the hand, especially if you cook cakes for the grand feast.

The most important condition - all the ingredients must be very cold: cool bowl, knife and even a board to work (preferably marble), butter take a strong cooling.

Flour sift sure to saturate it with air, only work with your fingertips or with knives, because the warmer will become the dough during kneading, so it will be an unpleasant taste in the finished form.

Never neglect the cooling stages; before rolling the dough well should "relax" and then again rasstoyatsya before baking. Read more about the technology of preparation see. P. 24-25.

BRILLIANT fillings.

When choosing chocolate for these baskets, not stingy and take the one that you particularly like. Too high cocoa content, perhaps, would be superfluous, since it will taste bitter. You may well be able to choose the less expensive but no less quality product.

In this embodiment, the sequence is somewhat unusual: chocolate and sugar dissolved in hot cream, and then kneaded perfect chocolate mousse enriched eggs.


Get ready sweet shortcrust pastry or fresh water. Give him rasstoyatsya and bake 'blind' by prescription.

Instead of berries in cream enter tablespoon of very strong coffee custard and garnish ready baskets with coffee grains in chocolate. If the cream was left, put it in a ceramic or glass mold and bake -Get exquisite dessert.

Chocolate baskets.

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