From baked cassata I was a bit 'of pastry that I kept in the fridge specifically to make these fruit baskets stuffed with custard. If there is one thing that appeals table bases to the man of the house, in fact, is the custard. Needless to say, the advanced baskets stuffed after it's over all in his belly ... I cut the pastry with a pastry cutter and I settled on the bottom of a muffin pan. I made it to cook for about 20 minutes in a preheated oven at 180 degrees covering every single basket with aluminum foil and dried beans to prevent deformassero during cooking. While cold during the out of the oven, I prepared fruit and cream filling. Ingredients 30g custard flour (I cornstarch) 50g caster sugar 1 egg yolk 160g of milk Lemon peel bio Forming a pouring batter into a container sugar, flour (or starch) and 100g of milk. Add the egg yolk and stir vigorously with a wooden spoon. In the meantime, boil the remaining milk with the lemon peel. Pour this into the batter a little at a time and put it on the stove, stirring constantly until the cream reaches the right consistency. Allow to cool and stir occasionally to prevent it from forming on the surface of a hard film.
For the composition of baskets Dark chocolate table bases Chopped table bases pistachios fruit (strawberries and kiwi) Icing sugar to decorate my baskets I melted in a water bath a small amount of dark chocolate and I dipped the edges of the pastry baskets and then plunge into a chopped pistachios. I did harden in the refrigerator for a few minutes and then I filled with pastry cream and fruit of your choice (in this case kiwi and strawberries). Before serving, I dusted with powdered sugar.
beautiful and delicious your baskets!! the photos are stunning ... as a professional!! I suggest you do the step-by-step of your wonderful recipes with all the steps of preparation! a hug!! Reply Delete
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