Sweet pastry basket: colorful and truly delicious!

INGREDIENTS
70ml (1/4 cup) of water
10g (3/4 tbsp) of sugar
4g (1 tsp) of salt
1 egg yolk
260g (2 1/4 cups) of all-purpose flour
160g (3/4 cup) of butter
Butter for brushing
Egg for egg wash

For the cream:
150g (3/4 cup) of cream cheese
30g (1/4 cup) of sugar
Lemon (juice)
130ml (1/2 cup) heavy cream

For decoration:
Jam
Dry figs
Candied fruit
Chocolates

METHOD
1. In a small bowl add the water, sugar, salt, and egg yolks and whisk to combine.
2. In a mixing bowl add the flour and butter and mix with the fingers to dissolve the butter. Add the egg yolk mixture and mix with a spatula. When the dough starts forming, knead it with your hands to obtain a smooth dough. Wrap it in cling film and set aside for 15 minutes.
3. Arrange the cling film on the working surface and place the dough. Cover it with another sheet of the cling film and roll it out. Transfer to the fridge for at least one hour.
4. After time has elapsed transfer the dough to the working surface and split it into two halfs.
5. Take one half and place it on the parchment paper covering it with another parchment paper. Roll it out to 51cm in length and cut the sides to obtain a rectangle. Take the mini cookie cutter and pierce the dough to make the shape (side part of the basket).
6. Split the other part of the dough in half and place one half on the working surface covered with parchment paper. Add another sheet of the parchment paper on top and roll it out. Add the cake mold (15cm - mold size) on top of the dough to mark it and cut the rest with the knife (bottom part for the basket).
7. Bring the cake mold (15 cm - mold size) covered with kitchen foil and brush it with the butter. Cover with the previously prepared parchment paper (round shape for the bottom and side).
8. Add the bottom part of the pastry and brush it with water. Cover the bottom part with prepared dough. Seal it well on all sides.
9. Brush the basket with the egg and transfer it to the oven. Bake at 190°C/375°F for 15 minutes.
10. Arrange the parchment paper on a working surface and place the second half of the dough. Cover with another sheet and roll it out. Place the mold on top (16cm - mold size). Repeat the process with the mini cookie cutter to make the shapes.
11. Take a small part of the dough and roll it out with your hands to prepare the lid handle. Brush the middle part of the lid with the water and place the lid handle.
12. Transfer the lid to the baking tray covered with parchment paper and brush with the egg. Bake in oven at 190°C/375°F for 12 minutes.
13. In a bowl add the cream cheese, sugar, lemon (juice), and heavy cream and mix with the electric mixer. Fill the piping bag with the cream.
14. Place the basket on a serving plate and start with decoration. Fill the first layer with the prepared cream. Then add a layer of jam and cover with another layer of cream.
15. Decorate the pastry basket with dried figs, candied fruit, and chocolates.
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