Shortcrust pastry

  • 250 grams (8.8 ounces) flour
  • 150 grams (5.3 ounces) butter
  • 95 grams (3.3 ounces) powdered sugar
  • 3 grams (0.1 ounces) salt
  • 30 grams (1.1 ounces) ground almonds
  • 60 grams (2.1 ounces) egg


  • 200 grams (7.1 ounces) applesauce
  • 50 grams (1.8 ounces) cranberry puree
  • 60 grams (2.1 ounces) egg whites
  • 150 grams (5.3 ounces) water
  • 350 grams (12.3 ounces) sugar
  • 100 grams (3.5 ounces) glucose
  • 12 grams (0.4 ounces) agar

The glaze

  • 200 grams (7.1 ounces) dark chocolate
  • 20 grams (0.7 ounces) cocoa butter


  • berry jam to your taste


  • Food Processor

    If you have one, it significantly speeds up the process of turning flour and butter into crumbs. If not, no worries – use your hands!

  • Rolling Pin

    A staple in any baker's kitchen. Roll out your dough evenly between two sheets of baking paper to avoid sticking.

  • Mixer

    For whipping egg whites, applesauce, and cranberry puree to a light and airy texture. Stand mixers are preferred, but a hand mixer works too.

  • Thermometer

    Essential for reaching precise temperatures in your syrup. A digital one makes it easy to read.

  • Chocolate Melting Pot

    For melting and mixing chocolate with cocoa butter evenly. If you don’t have one, a double boiler setup works just as well.


Step 1

1. Mix the dry ingredients and add the cold diced butter. Turn into crumbs using a food processor or by hand. Ensure the butter is cold for a flaky crust.

Step 2

2. Add the egg and knead the dough. Roll out the dough between two sheets of baking paper and refrigerate for at least 1 hour. Chilling the dough makes it easier to handle.

Step 3

3. Place the cooled dough in the molds and refrigerate. Bake the baskets until done at 150°C (300°F). Bake until golden brown for best flavor. To prevent sogginess, grease the bottom of the basket with cocoa butter or chocolate if storing for a long time.

Step 4

4. Put the agar with water on the heat and bring to a boil, stirring constantly. As the water with agar boils, add the sugar and stir until dissolved and the first bubbles appear. Keep the heat moderate to ensure even dissolution.

Step 5

5. Meanwhile, whip the egg whites, applesauce, and cranberry puree in a mixer bowl until light and airy. Whip until soft peaks form.

Step 6

6. Bring the syrup to 110°C (230°F) and pour it into the whipped mixture in a thin stream. Continue whipping until a stable pattern appears. Pour the syrup slowly to avoid deflating the mixture.

Step 7

7. Place 1 teaspoon of your favorite jam into the baskets. Pipe the marshmallow mass on top and let it stabilize in the fridge. Chill for at least an hour for best results.

Step 8

8. Melt the chocolate and add the melted cocoa butter to it. Mix until uniform. Ensure both components are fully melted for smooth consistency.

Step 9

9. Dip the dessert into the glaze. Turn it over and let it harden. You can replace cocoa butter with the same amount of vegetable oil if preferred.


🎉 These magical pastries are perfect for dessert tables at parties! Place them on a colorful platter and watch them disappear. Whether it's a birthday party or a holiday gathering, they're bound to be a conversation starter.

🍽️ For a cozy night in, serve these pastries with a cup of your favorite tea or freshly brewed coffee. They pair beautifully with herbal teas or a strong espresso, making for a relaxing and indulgent treat.

📦 Gift them to friends in a charming box wrapped with a bow. These delightful bites can be the ideal homemade gift that shows you care. Personalize it with a handwritten card, and you're set!

🌟 Feeling fancy? Serve them with a dollop of whipped cream and a sprig of mint for an elegant touch. This can elevate your dessert game and impress any dinner guests you may have.


For our friends with dietary preferences, here are some irresistible variations:

Gluten-Free Variation: 🌾 Swap out the regular flour with a gluten-free blend. Many brands offer 1:1 substitutes that work perfectly in this recipe. Ensure the chocolate you use is also certified gluten-free.

Vegan Variation: 🌱 Replace the butter with a vegan alternative like coconut oil or vegan margarine. Use aquafaba (the liquid from a can of chickpeas) instead of egg whites and opt for agar-agar powder, which is plant-based, as a thickener.


  • How do I know if my dough is kneaded enough?

    When your dough is no longer sticky and is smooth to the touch, it's ready. A little bit of chill time in the fridge will further improve its texture.

  • Can I substitute agar with gelatin?

    Yes, you can, but remember agar is plant-based while gelatin is animal-based. They have different setting properties, so consult a conversion chart to get your ratios right.

  • Why is my marshmallow mixture not whipping properly?

    Make sure your bowl and beaters are completely clean and free from any grease. Even a small amount of fat can prevent egg whites from whipping properly.

  • How can I make sure my chocolate glaze is smooth?

    Melting the chocolate slowly and adding the cocoa butter bit by bit ensures a smooth, even texture. Be patient and stir continuously.

  • Can I freeze these pastries?

    Absolutely! Just make sure to wrap them individually in plastic wrap and place them in an airtight container to maintain freshness. Thaw at room temperature before serving.

  • What’s the best way to store these pastries?

    Keep them in a cool, dry place in an airtight container. If storing for more than a day or two, keep them refrigerated for best results.

Nutrition facts

Shortcrust baskets with marshmallow & jam
Recipe Yield:12 servings
Calories:Approx 325 per serving
Calories (Min - Max):300 - 350
Total Fat:15g
Saturated Fat:9g
Total Carbohydrate:45g
Total Sugars:30g