Sift the flour with the salt and add the sugar, butter cubes and start to vigorously mash them with your fingers. Add a little bit of the water and quickly knead together with the rose water. Shape the finished dough into a ball and wrap it in transparent foil.
Put it in the refrigerator for half an hour. Lightly grease your cupcake molds. Tear pieces of dough and distribute them on the bottom and sides of the cupcakes. Put the molds in the refrigerator for 20 minutes. Remove and distribute baking paper pieces in each and place beans on top - so they don't puff up during baking.
Put the baskets to bake for 12 minutes in a heated 356°F (180 °C) oven. Remove the paper and beans, put the baskets back in the oven for 10-odd minutes - until golden. Let the finished baskets cool and remove from the molds.
Distribute the finished and cooled cream in each basket. Put the chocolate baskets in the refrigerator to solidify.