Stuffed baskets

Crispy, .filled with cream, as a decoration among cakes…

Preparation steps

Make a cavity in the flour to which softened fat (at room temperature), egg and sugar are added, and the dough is kneaded. If it is quite soft, leave it in the fridge for 30 minutes to 1 hour.
Press the dough into the pre-set basket molds and lightly floured. To prevent the dough from rising during baking, place a piece of foil on the bottom and a couple of grains of dried beans or rice.
Bake for about 12 minutes at 200c. Shake warm and cool.
STUFFING
Whisk the egg yolks and sugar, mix in the gusnel and a couple of tablespoons of cold milk.
Bring the rest of the milk to a boil and add the egg yolk mixture. Continue to steam until thickened.
Combine the margarine in the cold cream. Fill the baskets with a decorating syringe with a wider opening and decorate with chopped jelly candies.

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Rosa Cooking