Sandboxes with chocolate buttercream

Ingredients

• 3 art. l. sour cream
• butter - 100 g
• eggs - 2 pcs
• 1 st. l. cocoa powder
• fresh or canned fruit
• For test:
• flour - 1 cup
• sugar - 2 tbsp.
• 100 ml cream 33%
• salt on the tip of a knife
• 1 st. l. orange peel
• For the filling:
• 1 Art. l. grated chocolate

Cooking

Step 1

Remove the butter from the refrigerator so that it warms up to room temperature. Sift flour, mix with a pinch of salt. Using a knife, chop the butter cut into small pieces with flour.

Step 2

Separate egg whites from yolks. Put the whites in the refrigerator. Add egg yolks and sour cream to a bowl with flour, knead the dough. Yolks and sour cream should be very cold, so they, like proteins, must be kept in the refrigerator.

Step 3

Knead the dough quickly. Cover it with cling film and let it rest for 30 minutes. to the cold. This dough can be prepared in advance - it is stored in the refrigerator for up to 3 days. Put the molds for baskets in the refrigerator for 2-3 hours. After that, they do not need to be lubricated with oil.

Step 4

Preheat the oven to 200°C. Put a small piece of dough into each mold, spread it with your hands over the entire surface. The thickness of the dough layer should be 2-3 mm. Put in the oven for 10 min. Remove from oven, cover with a towel and let cool.

Step 5

Whip cream. Sift cocoa through a sieve so that there are no lumps. Stir in half the whipped cream. Place any canned or fresh fruit at the bottom of the baskets.

Step 6

Using a pastry bag, garnish some of the cupcakes with white and some with chocolate whipped cream. Sprinkle white-topped baskets with grated chocolate, and chocolate-topped baskets with grated orange zest.