Raspberry and White Chocolate Baskets

Instructions

Mix together the butter, sugar, and egg yolks. Add flour and knead the dough. Wrap it in plastic wrap and chill in the fridge for half an hour.

Grease the basket molds and fill them by taking pieces of dough and pressing them into the molds to thinly line the inside. Bake at 400°F (200°C) for about 10 minutes until they turn golden yellow (check depending on your oven). Let the baked baskets cool in the molds for about 10 minutes after removing them from the oven to cool slightly. Then, take each mold and tap it on your palm to release the baskets.

Heat the cream until it just starts to boil, then pour it over finely chopped white chocolate. Let it sit for 2 minutes, then mix until the chocolate is completely melted. Leave the cream aside and meanwhile, put a teaspoon of raspberry jam into each basket. Then, fill each basket to the top with the white ganache cream. Sprinkle with coconut or chopped hazelnuts. Chill in the fridge to set.

Instead of jam, you can make a filling with fresh or frozen raspberries by placing 7 oz (200g) of raspberries and 2 tablespoons of sugar in a saucepan and let it heat gently until the fruit releases its juice. When it boils, stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water and stir until thickened. Let it cool slightly – not completely, just not too hot – and fill the baskets. I often do it this way because I have a lot of frozen raspberries.