Description
The first time I made baskets, do not judge strictly. And despite the misses flew cakes in minutes.
Ingredients
-
Flour
200 g
-
Butter
100 g
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Sugar
4 tsp
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Yolk egg
2 piece
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Chicken egg
2 piece
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Cream
200 ml
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Lemon
2 piece
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Cherry
200 g
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Chocolate milk
-
Sugar
180 g
-
Butter
70 g
Cooking
Softened butter mixed with flour, rubbed to a state of bread crumbs.
Add the sugar and the egg yolks.
Knead a smooth dough. Flatten the dough into a ball, wrap in clingfilm and put into the refrigerator for 30 minutes.
Chilled dough roll out into a thin layer and cut out circles with a larger diameter than the diameter of the molds (I divided the dough into balls and then rolled each separately). Each circle to lay in the mold. Put in a preheated 190* oven for 15 minutes. Allow to cool and remove from the molds (I have jumped themselves).
Prepare the lemon cream. To do this, whisk the eggs with the sugar.
Melt the butter and cool slightly.
Lemons, grind in a blender into a smooth paste (or mince).
In a bowl of oil to enter whipped with sugar eggs and chopped lemon. Put the mixture in a water bath and, beating well with a whisk, boil until the cream thickens. Allow to cool to room temperature, add the whipped until stiff peaks cream (or fat sour cream),then cream to remove in the cold for 20 minutes.
Cherries thawed at room temperature and dry on a paper towel.
Ready baskets to put the cherry.
Using a pastry bag to squeeze cream and sprinkle with grated chocolate. A pleasant tea.
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