Spring strawberry basket

I love the small short pastry baskets as Gombóc Artúr loves the chocolate. I love them with any kind of fillings, with jam, walnut, pudding, chocolate cream, what just ranks.

But who is Gombóc Artúr? It's one of the main character of the "Pom-pom's tale" which showed up in book and cartoon in Hungary from 1980. It is fatty blue bird whose fatness' reason is that it loves chocolate more than everything else. Its characterize itself in this manner:

The fresh domestic strawberry's fate what I bought on Saturday was sealed on Pentecost Monday. Strawberry jam was prepared from a part of it, from the other one these baskets filled with vanilla cream and strawberry. They met their ends on Tuesday at the workplace...yammi.  

The basket is made from short pastry, in this we fill the vanilla cream and put strawberry pyramids on the top.

 

Ingredients:

Short pastry:

22 dkg flour

12,5 dkg butter

2,5 dkg fat (so the pastry will be shorter)

8 dkg castor sugar

1 small package of vanilla sugar

2 egg yolks

1 lemon zest 

Vanilla cream:

1 egg yolk

1 tablespoon sugar

1 tablespoon vanilla sugar

1 big tablespoon flour

1,5 dl milk

+ strawberry

Knead the short pastry through the usual channels. In a big bowl crumb the flour with the butter and fat, add the caster sugar, vanilla sugar, egg yolks, lemon zest, mix the ingredients and knead the pastry by hand very quickly. Put it in the fridge for about 30 minutes to chill.

After 30 minutes preheat the oven to 200°C and as preparing the basket forms, oil them properly in order the pastry not to get stuck in them.

Roll out the pastry and cut it with a pastry cutter (which fits to the basket forms - I used red wein glass :)) then arrange the pastry into the forms. Bake them in preheated oven for 15-20 minutes. When they are ready take them out and let them cool.

While the baskets get cool, prepare the vanilla cream. Mix the egg yolk, sugar and flour in a medium-sized pot, add the milk slowly to it, stir it constantly. Heat on medium-low heat while stirring until the cream is thick and you can see bubbles. Lift away from the heat. Beat the egg white up but don't overbeat it. It is ready when you titl the bowl and the mixture does not slide around. Admix the egg white to the cream, mix them carefully.

Fill the baskets with this cream, then decorate with washed, peeled, cut strawberries.

Afiyet olsun!