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.
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.
- Agar-agar: 1.5 teaspoon
- Water: 60 ml
3
Clean the nuts, roast them, and grind them not too finely.
- Almond: 65 g
4
For the test, mix softened butter with powdered sugar and egg yolk. Add vanilla extract and mix.
- Butter: 100 g
- Icing sugar: 65 g
- Egg yolk: 1 piece
- Vanilla extract: 6 ml
5
Add nuts and flour, knead the dough.
- 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.
- Apricots in their own juice: 1 jar
9
Place the apricots in the cooled baskets.
- Apricots in their own juice: 1 jar
10
For the cream, heat the jam and strain it through a sieve.
- 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.
- 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.
- 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.
