Recipe detail

Name: Fruit baskets
Yield: 30
Cuisine: Czech
Ingredients: 250.0000 g Hladká mouka; 100.0000 g Cukr moučka; 100.0000 g Máslo; 1.0000 tPcs Vejce; 300.0000 g Ovoce; 1.0000 tPcs Máta; 500.0000 ml Mléko; 1.0000 tPcs Vanilkový lusk; 6.0000 tPcs Žloutek; 100.0000 g Cukr krupice; 30.0000 g Škrob; 50.0000 g Máslo na krém

Desserts Fruit baskets

19. 7. 2021

Author: Jan Malachovský

Company: Retigo

Food category: Desserts

Cuisine: Czech

Download PDF Download BR2

Program steps

Preheating:
130 °C

To view the entire table, move the table to the right.

Hot air

100 %

Termination by time

00:10 hh:mm

155 °C

70 %

Ingredients - number of portions - 30

Name	Value	Unit
plain wheat flour	250	g
powdered sugar	100	g
butter soft	100	g
chicken eggs	1	pcs
strawberries	300	g
mint	1	pcs
milk 3.5%	500	ml
vanilla pod	1	pcs
egg yolk	6	pcs
caster sugar	100	g
cornstarch	30	g
butter soft	50	g

Nutrition and allergens

Allergens: 1, 3, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, Cholin, D, E, K, Kyselina listová

Nutritional value of one portion	Value
Energy	100.4 kJ
Carbohydrate	14.1 g
Fat	4.4 g
Protein	1 g
Water	0 g

Directions

1. In a bowl, sift the flour with the sugar, add cold butter (100 g) cut into cubes and work into a crumbly mixture. Crack the egg and quickly incorporate it into a smooth dough. Wrap in plastic wrap and let rest in the refrigerator for at least half an hour.

2. Divide the dough into about 50 g pieces. Press them into greased molds, prick the bottoms of the baskets with a fork. Bake according to the specified program. Remove the baked baskets from the oven and let cool.

3. In a pot, bring the milk with the vanilla to a boil. In a bowl, whisk the egg yolks with the sugar and starch. Gradually pour part of the hot milk mixture into the egg yolk mixture while constantly stirring.

4. Mix and bring to a boil, stirring until thickened. Then strain through a sieve. Gradually whisk in the butter and cover with plastic wrap, pressing it against the cream to prevent a skin from forming. Let cool completely.

5. Fill the baskets with the cream (best done with a pastry bag) and top with fruit. Before serving, dust with powdered sugar and garnish with herb leaves.