Toffifee baskets

Shortcrust Pastry (for about 40 - 50 pieces):
2 egg yolks
5 tablespoons of sugar
1 vanilla sugar
50 g butter
150 g margarine
100 ml milk
200 g all-purpose flour
300 g fine flour
½ packet of baking powder
Preparation of the pastry: Mix all the ingredients to form a dough. Leave it in the fridge wrapped in plastic wrap for half an hour. Roll it out thinly and cut circles slightly larger than the basket molds. Press the dough into greased and floured molds and place them in the freezer for half an hour to prevent the dough from sinking too much during baking. Arrange the molds on a baking tray and bake at 170 °C for about 15 minutes, until slightly browned. Immediately turn out of the molds and cool.
Caramel:
150 g sugar
150 g butter
150 ml heavy cream
70 g white chocolate
Preparation of the caramel: Heat the sugar until it caramelizes, stirring occasionally. Remove from heat and add the softened butter, then return to low heat and add the heavy cream and softened white chocolate. Stir until everything melts again and forms a smooth caramel, about 10 - 15 minutes. Fill the baskets with warm caramel and cool.
Glaze:
100 g cooking chocolate
50 g butter
50 g white chocolate
Preparation of the glaze: Melt the cooking chocolate and butter over steam or at the lowest temperature, stirring. Place a spoonful of glaze on the caramel, cool again, and drizzle with melted white chocolate.
Recipe from the book "Best Cakes for the Best Cook"

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