Baskets with marshmallow cream

4 servings

60 minutes

Cream zephyr-filled baskets are an exquisite dessert of French cuisine that amazes with its airy taste and tenderness. The base of the baskets is a fragile nut dough with vanilla notes, baked to a golden crust. Inside are juicy apricots that add freshness and fruity tartness. The finishing touch is a fluffy zephyr cream made from egg whites, apricot jam, and agar-agar. Light, sweet, and slightly elastic, it melts in your mouth leaving a pleasant aftertaste. This dessert is perfect for an elegant tea party or festive treat, delighting not only with its taste but also with its aesthetics. Each basket is a small masterpiece of pastry art that brings joy from the very first bite.

Energy value per serving

• Calories: 861.9
• Proteins: 13.8g
• Fats: 30.5g
• Carbohydrates: 135.8g

Ingredients

• Butter: 100 g
• Wheat flour: 165 g
• Egg yolk: 1 pc
• Powdered sugar: 65 g
• Almond: 65 g
• Vanilla extract: 6 ml
• Apricots in their own juice: 1 jar
• Apricot jam: 200 g
• Sugar: 100 g
• Egg white: 3 pc
• Agar-agar: 1.5 tsp
• Water: 60 ml

Cooking steps

1. You will need 12 molds of 8-10 cm and a pastry bag with a large nozzle for preparation.

2. Soak the agar in cold water for 2 hours.

   Required ingredients:

   • Agar-agar: 1.5 teaspoon
   • Water: 60 ml

3. Clean the nuts, roast them, and grind them not too finely.

   Required ingredients:

   • Almond: 65 g

4. For the test, mix softened butter with powdered sugar and egg yolk. Add vanilla extract and mix.

   Required ingredients:

   • Butter: 100 g
   • Powdered sugar: 65 g
   • Egg yolk: 1 piece
   • Vanilla extract: 6 ml

5. Add nuts and flour, knead the dough.

   Required ingredients:

   • Almond: 65 g
   • Wheat flour: 165 g

6. Roll out the dough thinly (2-3 mm) and chill in the refrigerator. Place in molds.

7. Prick the bottoms of the baskets and bake at 200 degrees for 12 minutes until golden brown.

8. Prepare the apricots - place them in a bowl and drain the syrup, it won't be needed.

   Required ingredients:

   • Apricots in their own juice: 1 jar

9. Place the apricots in the cooled baskets.

   Required ingredients:

   • Apricots in their own juice: 1 jar

10. For the cream, heat the jam and strain it through a sieve.

    Required ingredients:

    • Apricot jam: 200 g

11. In a large bowl, place the egg whites, warm jam, and sugar, and beat with a mixer on high speed. The mixture should become white and very thick.

    Required ingredients:

    • Egg white: 3 pieces
    • Sugar: 100 g
    • Apricot jam: 200 g

12. While whipping, heat the agar over low heat until almost boiling and pour the hot agar solution into the whipped mixture, mixing thoroughly.

    Required ingredients:

    • Agar-agar: 1.5 teaspoon
    • Water: 60 ml

13. Immediately transfer the mass to a prepared bag with a nozzle and pipe the cream into the baskets.

14. Leave on the table to cool and store in the refrigerator.