Chantilly Baskets and Cups

Ingredients

• almond paste rolled out very thin
• a few ripe strawberries
• gum water
• soft macaroons
• some syrup
• some royal paste
• flour
• clarified sugar
• ratafias
• wafer-paper
• sponge biscuits
• a few blanched almonds
• rose-leaves
• candied violets
• coloured comfits
• caramel sugar

Method

1. 1

   Line small breakfast cups with almond paste, dry them, and ornament with designs.

2. 2

   Fill with whipped cream and strawberries.

3. 3

   For macaroons, dip in syrup, arrange in basket shape, and fill with cream.

4. 4

   For choux, roll out royal paste, bake, dip in hot sugar, and form baskets.

5. 5

   For ratafias, dip in caramel, stack, and fill with sponge biscuits and cream.

6. 6

   For orange baskets, cut rinds, boil in syrup, and fill with whipped cream.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 226. The excerpt below is the record exactly as published.

Chantilly Baskets and Cups are made in all manner of shapes and sizes. Chantilly Baskets and Cups — continued. (1) Line some small breakfast cups with almond paste rolled out very thin, dry them in the hot closet, turn them out, and ornament with scrolls, wreaths, or other design, fixing them in position with gum water ; or they may be made to represent china cups or baskets by fixing a handle surmounted by a bow of ribbon (see Fig. 404), or other decoration, painting flowers, &c., on them. Arrange them on a dish, fill them with whipped cream, and put a few ripe strawberries on the top, if in season. In the illustration crystallised violets are dotted about on the cup, made to adhere by means of jelly. (2) Dip the edges of the required quantity of soft macaroons into.-some syrup, arrange them in the shape of a basket by putting one on top of another, and form a rim or handle of gum-paste, with a piece of stiffish paste-board to keep it in its place. When they are di'y, fill them with cream, and serve. (3) Take some royal paste and make into small choux ; roll these out on a board sprinkled over with flour, and bake them, but without glazing. Dip them singly into some hot sugar, boiled to the crack or casse (see Sugar-boiling), by sticking a small skewer in the centre of them; place them round a mould, and stick the edges together, so as to form a basket, taking care that the top rim is well stuck and firm, as it is very liable to break. To form the handles, a half- hoop of tin or stiff cardboard will be required. Stick a chain of the choux together on this and let them set. Fix the handles to the baskets by dipping the ends into the hot sugar after they have been turned out of the moulds, and when they are quite firm and set, fill the baskets with cream, and arrange them on a dish. See Fig. 405. They may be made in any shape, and care must be taken to have the For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads . TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 335 Chantilly Baskets and Cups — continued. moulds well buttered or oiled both inside and out, to prevent the sugar sticking. The choux may also be made in any shape — round, square, triangular, &c., but must be of uniform size. (4) Boil some clarified sugar to caramel ( see Sugar-boiling), dip some ratafias into it and lay them all round the inside of a dish, take some more ratafias and cut them into squares, dip them too into the caramel and stand them cornerwise on the under row, then dip some more uncut ratafias in caramel and pile them on top of the square-cut cakes, and so on piling the basket two or three storeys high. Line the inside with wafer-paper and put into it sponge biscuits, sweetmeats, a few blanched almonds, and on top of all a lightly-piled whipped cream ; garnish the froth with rose- leaves, candied violets, coloured comfits, or caramel sugar

Cook this with the app: pantry check, scaling, and the assistant.