Girls, I spare you the introduction - I, who no longer make sweets, am now forced to make them because soon I will have someone to eat them. So I will get straight to the point! I will give you the measurements in 'ulcute' = cups = 250 ml... and tablespoons. This is how I inherited the recipe from my grandmother; I only modernized it here and there, but in no way did I change the weights. So, prepare a cup and hold it firmly by the handle - it will be your scale.
The dough for the baskets can be made simply in the food processor: first grind the peanuts, then add the sugar, flour, butter, and vanilla essence; finally, add the egg yolks one by one. If the flour is drier, add a little more butter or 4 yolks instead of 3. The original recipe has 2 tablespoons of butter and 3 yolks, but the butter back then did not contain water, being homemade, the flour too, and the yolks were orange.
Remove the dough from the processor and put it in the fridge for half an hour. In the meantime, take care of the chocolate ganache - both dark and white. Melt the dark, bitter chocolate with a high cocoa content in hot milk, in a bowl placed over steam; when melted and shiny, drizzle in the rum essence. You will immediately notice that it no longer tends to form a 'skin' or 'film'. Let it cool, and do the same with the white chocolate ganache, but melt it in slightly sour syrup to balance the excess sweetness.
After the dough has been in the fridge, break off pieces the size of a large walnut and line the walls and bottom of the muffin molds. If you don’t have muffin molds, you can use any heat-resistant cups, glasses, etc. Poke the bottom of the dough in several places and put it in the preheated oven for 12-15 minutes. When they are ready, let them cool and proceed to fill them: a layer of dark chocolate ganache, then a layer of alcohol-soaked fruits (don’t skimp on the juice they soaked in; add a teaspoon of cherry liqueur, rum, and cognac). Cover with the slightly sour white or pink chocolate ganache and put them back in the fridge; they cool quickly, so don’t worry.
The layer of peanut butter cream is not mandatory - you can stop here. I add it because it pairs very well with the taste of the basket. So, while the baskets are cooling, mix the peanut butter with regular butter, powdered sugar, and whipped cream. If you want to freeze them for 'rainy days', do not add whipped cream to this cream; I haven't tried, but maybe they hold up with whipped cream, I don't know. Once the baskets have cooled, they receive the last layer they can withstand. After that, from the leftover dark or pink chocolate ganache, you can drizzle it over and around for an attractive look. These baskets are not only delicious but also a true visual pleasure!
The dough for the baskets can be made simply in the food processor: first grind the peanuts, then add the sugar, flour, butter, and vanilla essence; finally, add the egg yolks one by one. If the flour is drier, add a little more butter or 4 yolks instead of 3. The original recipe has 2 tablespoons of butter and 3 yolks, but the butter back then did not contain water, being homemade, the flour too, and the yolks were orange.
Remove the dough from the processor and put it in the fridge for half an hour. In the meantime, take care of the chocolate ganache - both dark and white. Melt the dark, bitter chocolate with a high cocoa content in hot milk, in a bowl placed over steam; when melted and shiny, drizzle in the rum essence. You will immediately notice that it no longer tends to form a 'skin' or 'film'. Let it cool, and do the same with the white chocolate ganache, but melt it in slightly sour syrup to balance the excess sweetness.
After the dough has been in the fridge, break off pieces the size of a large walnut and line the walls and bottom of the muffin molds. If you don’t have muffin molds, you can use any heat-resistant cups, glasses, etc. Poke the bottom of the dough in several places and put it in the preheated oven for 12-15 minutes. When they are ready, let them cool and proceed to fill them: a layer of dark chocolate ganache, then a layer of alcohol-soaked fruits (don’t skimp on the juice they soaked in; add a teaspoon of cherry liqueur, rum, and cognac). Cover with the slightly sour white or pink chocolate ganache and put them back in the fridge; they cool quickly, so don’t worry.
The layer of peanut butter cream is not mandatory - you can stop here. I add it because it pairs very well with the taste of the basket. So, while the baskets are cooling, mix the peanut butter with regular butter, powdered sugar, and whipped cream. If you want to freeze them for 'rainy days', do not add whipped cream to this cream; I haven't tried, but maybe they hold up with whipped cream, I don't know. Once the baskets have cooled, they receive the last layer they can withstand. After that, from the leftover dark or pink chocolate ganache, you can drizzle it over and around for an attractive look. These baskets are not only delicious but also a true visual pleasure!
Ingredients
COSULETS (~12 pieces) 1/2 cup roasted peanuts, unsweetened 1/2 cup brown sugar 1 cup flour 2-3 tablespoons butter 3 tablespoons cocoa 3-4 egg yolks Vanilla essence Chocolate GNAS 100 gr chocolate (75% cocoa) 1/3 cup hot milk WHITE CHOCOLATE CREAM 100 gr. white chocolate 1/3 cup sour syrup (e.g. sour cherry syrup) FRUIT Sour cherries Sour cherries + their own sour cherries Raisins + the cognac they have been left overnight Raisins + the cognac they have been left overnight etc. PEANUT BUTTER CREAM 2 tablespoons peanut butter 2 tablespoons butter 2 tablespoons powdered sugar 4 tablespoons whipped cream