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Dessert nuts with vanilla cream

Dessert nuts with vanilla cream


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In a bowl put the lard, eggs, salt and sugar and mix until the sugar melts. Add the milk gradually. We also incorporate the flour, kneading by hand until we obtain an elastic and non-sticky dough. Cover the dough with a foil and leave it to cool for a few hours or overnight.

Form the dough balls. Heat the walnut shape, grease it with a little oil and put dough balls. Bake the walnuts on both sides.

Cream: Heat the milk. Mix the yolks with the sugar, salt, vanilla sugar and flour until they double in volume. Add the warm milk, gradually and mix.

Boil the cream on a bain-marie, stirring constantly, until it thickens. At the end, add the butter and mix well.

Assembly: Cut the edges of the walnuts. Fill the shells with cream, combine two and pass them through powdered sugar.

Good appetite!


Delicious cake with walnut top and vanilla cream. I haven't eaten such a good dessert in a long time.

If you like walnut cakes, try this recipe. You won't be sorry. You will get a delicious dessert, with walnut top and vanilla cream.

Countertop ingredients:

  • 300 gr wheat flour
  • 250 gr sugar, 1 sachet of baking powder
  • A pinch of baking soda, 3 tablespoons apricot jam
  • 100 gr ground walnuts, 300 ml mineral water

Ingredients for the filling:

  • 1l orange juice, 3 sachets of vanilla pudding
  • 2 tablespoons wheat flour, 3 tablespoons sugar
  • 125 gr margarine, 100 gr ground walnuts
  • 200 ml liquid cream, apricot jam

Method of preparation:

Preheat the oven to 200 degrees. Mix in a bowl sifted flour with baking powder, baking soda, sugar, ground walnuts, mineral water and apricot jam. Mix everything very well.

Pour the dough into a tray lined with baking paper. Bake the dough for 20-25 minutes.

To prepare the filling, mix the sugar, pudding, flour and 200 ml of juice. Bring the rest of the juice to a boil. When it starts to boil, add the pudding and mix well until it thickens. Take the pudding off the heat and let it cool. When it reaches room temperature, put it in the fridge.

Soak the margarine at room temperature, then add it to the cooled pudding and mix. Add the ground walnuts.

Cut the baking sheet into 3 equal parts, horizontally. Spread apricot jam on each counter. Do not put too much jam, because the filling will slip.

Using the mixer, beat the whipped cream until it hardens. On the first top, apply a third of the filling, then a layer of whipped cream. Cover with the second top, a third of the filling and a new layer of whipped cream. On top, add the rest of the cream and whipped cream.

Put the cake in the fridge for a few hours, then cut it into slices and serve it with your loved ones. Good appetite and increase cooking!


  • Walnut dough
  • 250 g butter
  • 100 g of sugar
  • 4 eggs
  • a pinch of salt
  • 1 teaspoon vanilla seeds (essence or 1 sachet of vanilla sugar)
  • 10 g baking powder
  • 650 g flour
  • Chocolate cream with nuts
  • 250 g whipped cream
  • 200 g household chocolate (50% cocoa)
  • 80 g of sugar
  • 150 g nuts
  • 1 vial free of rum
  • powdered sugar for decoration

The first time we make the cream because it will have to stay cold.

In a saucepan put cream for whipped cream, sugar and chocolate. Put on low heat and stir until chocolate melts. Leave to cool.

Put the walnuts in a pan and lightly brown them, then, after they have cooled, grind them in a grinder or blender.

Put them in the cream, add the rum essence, mix well and put the bowl in the cold to harden the cream.

Prepare the dough like this. In a bowl, mix the soft butter with the sugar, a pinch of salt and vanilla until you get a creamy and homogeneous composition. Add one egg at a time, mixing well after each one until it is completely incorporated. and flour mixed with baking powder.

We need to get a suitable dough that is soft, homogeneous and non-sticky.

* It is important not to knead it excessively because the nuts will come out hard and gummy, not tender.

From the dough we form 5 g balls.

Bake the walnuts for about 1 minute and a half (that's enough for my appliance) until they brown slightly. There was no need to grease the form at all, the butter came out to bake and the dough did not stick at all.

* If you brown them too much, the shells will be hard.

When we have finished baking the shells, remove the cream from the cold and fill the nuts.

There was no need to clean the edges because they came out without, the amount of 5 g was perfect.

After you have filled them, powder them with powdered sugar. Enjoy!

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Walnuts filled with chocolate cream, very tender

Walnuts filled with chocolate cream, very tender is a childhood recipe. Nuts made of fragrant dough, scented with butter and vanilla, filled with different creams of chocolate, vanilla, lemon, orange & hellip.

I prefer to make cakes with sheets, leavened croissants and cakes, less often croissants, nuts & hellip.

I took the shape out of the mothballs and switched to making walnuts, because I promised the recipe a long time ago. & # 128578 In Romania I have 5-6 old shapes, with different patterns: nuts, honeycombs, mushrooms, butterflies, popcorn. I took them to the country and put them in a closet. Here I have an electric, modern form, I don't have to sit next to it.

I made the nuts quite quickly, while I cooked and washed the dishes, I also made the walnut shells.

The recipe for tender walnuts with lard and butter was also tried by the readers of the blog Pofta Buna !:


Method of preparation

Knead a dough from all the ingredients, you may get more flour, depending on how fat the butter is. You need to get a smooth and easy to shape dough. Don't bother him much. Wrap the dough in cling film and let it cool. While the dough is cold, prepare the cream. Boil all ingredients in a saucepan. The cream should have the consistency of a thick cream. Leave it to cool. We press the press we use for the nuts well on the flame, we form dough balls and we place them in each shape. Good appetite!

You can find other childhood recipes on the Dobrin Isabela blog.

Apple cake

Peeled apples are given through a large grater. Mix the dry ingredients flour, semolina, powder

Cheese croissants

In a bowl, mix the cheese with the soft margarine, add the egg, baking powder and flour and knead.


Walnuts filled with vanilla cream - the dessert of my childhood

I coded a little - about 25 years - until I made stuffed nuts again, but look, their time has come. It's my favorite dessert since childhood, any holiday at the end of the year without stuffed nuts would have been a disaster. My childhood was over, and my mother's recipe remained just a memory of a time when my big fad turned every year into a kind of little command for her. I didn't just want nuts filled with cream. No! I wanted MANY nuts filled with cream! As many. Whole dumpers with stuffed nuts. I'm ashamed to tell you how many, you certainly won't stick with me.

In my defense I can say that every time I put my shoulder to the whole process of making. Knowing that it's not as hard as it sounds, it's just a little painstaking. Especially when you do tippers with stuffed nuts. But you don't have to follow your mother's example, you can limit yourself to much more humane amounts, such as those in the recipe below. I really recommend this for starters.

In the technological process I had my role well established, I was the one responsible for modeling. Those little moguls, from which the nuts then came out, became a mission and a duty for me. They turned out perfect for me, maybe because I had the kindergarten classes behind me, when I was playing with plasticine.

And that wasn't all, I still had a whim for these nuts. Never anything but vanilla cream. Never have chocolate cream or beware the Saint put walnut kernels in there!

With these I grew up, I pass on these. They turned out perfect and I know that someone now would be very proud of me.

INGREDIENT:

  • 440 g flour, type 000
  • 2 eggs
  • 170 g butter (82% fat)
  • 2 tablespoons lemon juice
  • 130 g sugar
  • 1 sachet of baking powder
  • 1 sachet of vanilla bourbon sugar

Vanilla cream with butter

  • 500 ml of milk
  • 4 yolks
  • 100 g sugar
  • the core of a vanilla pod
  • 40 g starch
  • 100 g butter

Before you get down to business, a few general questions.

  • Walnuts are made in shape, and the shapes are also of several kinds. aluminum, cast iron, electric or set, I wanted an old, authentic one, it would have been a shame to be otherwise. The problem is that these old ones have prohibitive prices on the internet. And we can't even guarantee that they are as valuable. I asked for help and that's how I got what I was looking for.
  • I initially thought my mother's recipe had ammonia. It struck me at home that I remember wrongly, not to mention ammonia in cream nuts. What I remember may have been the dough sheets from the famous Snow White. But I found out very interesting things about the use of ammonia in cakes when I wrote about it on Facebook. find the story here - which is why I couldn't help myself, I also tried a version with ammonia instead of baking powder. In conclusion, no, clearly not! it feels and feels really good. That ammonia, indeed, made the dough a little more fragile, but it came with a sharp damf that spoils everything. It's a subtle taste, but since you've identified it, hello, you can't really get over it. If you read in the comments, it seems that that smell comes out in strong heat, which probably happens if the dough stays longer in that hot environment. The approximately 2 minutes of a row of nuts are insufficient, so avoid this option.
  • Because I put butter instead of oil (including lard), walnut shells are a little crispier - but also better, obviously. Once filled, they will soften in about 24 hours. Another way to speed up soaking would be to put them in the fridge. From there they will draw more moisture, only from there they can draw their smell. Either the refrigerator is clean or you cover them with foil.
  • About 60-70 stuffed walnuts came out of the amount for the dough. I didn't count them, but that's the estimate.
  • Of the amount for the cream you will surely have left. Do you know how good vanilla cream can be, that simple? Obviously you know, that's why I think you'll enjoy what's left.
  • The secret is in the cream. Whatever it is, with vanilla, chocolate or whatever. Specifically, in the amount of cream in a walnut. The cream should be applied responsibly, when filling and even a little over. The ratio of cream to crust must be well balanced. Do it first vanilla cream with butter.The milk and grated core from the vanilla pod are put on the fire to heat, but without boiling. The yolks, starch and sugar are rubbed in a separate bowl until a homogeneous mixture is obtained. Then gradually pour the hot milk, slowly, into a continuous mixture. After mixing, put back on low heat (at most medium) and mix continuously. When it reaches the boiling point, leave it for another 1-2 minutes. minutes. Finally, the cream is covered on the surface with a plastic food wrap and allowed to cool in the refrigerator before use.dough it is made as follows.The butter is mixed in the mixer together with the sugar and lemon juice until it starts to look like a cream. It takes a good few minutes, depending on how soft or hard the butter is at the moment.

Put the eggs one by one and continue to mix in the mixer with the vanilla sugar and baking powder. Then gradually incorporate the flour which is mixed until completely homogenous. Finally, the dough should be soft, slightly elastic, oily, but not sticky.

It is shaped between small palms balls of about 5 grams. I recommend a scale or simply a check directly into the form. If the dough ball is too big, the shells will come out with edges. There is nothing wrong if this happens, the excess can be removed after cooling, crushed and mixed with vanilla cream.

To make the first test, the form must be heated well on the flame and, before the first baking, it is greased with oil. (I know you know, but to be even safer, oiling is done only on the dough in which the dough will be placed, you don't have to grease the whole shape.)

If the first piece of dough is made faster than a minute and a half or two, it means that the flame was too strong and the shape much too hot. As I said, it should take about a minute and a half, maybe two, the whole operation of baking the shells, during which time the shape is turned several times from side to side, to avoid burning.

During baking, the mold can be opened to check if it still needs to be kept on the fire.

After they have cooled, the shells are filled with cream with either a teaspoon or a posh, and after sticking the lids together, remove the excess cream that will most likely spill out after pressing.

It looks very well powdered with sugar. Powder.

You will be very happy in the end, a good reason to have a glass of wine for all the mothers who made their cakes the reason for our happiness.

I wrote this recipe for Selgros Passion Search. I did it with all the joy, pride and passion I could have put into such a special recipe for myself.


Walnuts filled with chocolate cream

Some of the most beloved cookies are without a doubt nuts filled with chocolate cream. The recipe for stuffed nuts it is an old, very old one. Our grandmothers did it more than 50 years ago. And they were not missing from the holiday tables.

A justifiable thing, I say, if we look at how tasty they are. A fragile, cookie dough, baked in the shape of a walnut shell, then generously filled with a cream of walnuts and chocolate. Or ground walnuts and jam or whatever just to be stuffed. Because stuffed cookies are better than simple ones, right?

Okay, now let me tell you about these stuffed walnut cookies which I think you have heard and enjoyed as a child. They can also be bought at the confectionery, in their final, filled version. Or, you can buy only the shells, the part of the dough, and then you can assemble it at home, that is, you can fill it with cream and stick it between them.

However, they can be made at home from start to finish. I can't say it's hard but it's not easy to make them at home. Let's say it's a more painstaking process. But the end result will definitely satisfy your taste buds.

To make the walnut shells, that is, the doughy part of these cookies, you will need a shape in which to bake them. These shapes can be bought in 2 variants. The first would be the classic one, the one you can find to buy in general through markets but more recently through online stores.

The classic form of baking nuts is a press that is used on the stove and is the one you see below and you can buy it HERE.

The second option would be the electric form / press, ie a small appliance such as the one you use to make combs or waffles. You can see it in the image below and you can buy it HERE.

To make nuts filled with chocolate cream which I tell you about today, I used a classic shape / press (the one in the first image) with which I baked the walnut shells on the stove. This is a shape made of a metal alloy and then it is painted, when new, with a metallic gray paint.

Be careful, though! This nut form / press, if new, must be "burned" before first use. NOT use the dough on the press that comes with that paint on it. The moment you buy it it looks bright gray. Well, that's a paint that needs to be taken off, cleaned from the form and only then can you work with it.

How to clean the shape for nuts

Before the first use, it is mandatory to wash the nut form well, then grease the inside with a little oil or lard and place it on a heat source, ie on the stove flame. Once well heated, the oil / lard form is removed from the heat and left to cool. Then wipe well with a towel or dry cloth.

This procedure is repeated until the shape remains a matte shade of silver and not shiny as it is when it is new! For more safety, at the end I put the form in boiling water and boiled for 1-2 minutes to make sure I removed all the leftovers from the burnt lard or paint. And also for safety, I threw away the first row of walnut shells.

Click HERE to see the recipe for peach cookies

Update 2020

This year I bought an electric nut press in advance, just like the one I showed you above. The way the shells are prepared is the same. But there are small differences. In this electric form I used only 5 grams of dough for a ball. I tested with 6 and 7 grams but too much dough was lost when I pressed the shape. So I preferred to make them thinner and used only 5 grams for a ball.

Another difference would be the fact that it is much more practical to use such a shape and much more efficient, but the fact is that it bakes 24 pieces of shells at once. If you are a walnut fan, I recommend you buy this one. It's not expensive and I say, it's worth it even if you rarely make this kind of cookies.

What do walnut shells fill with?

As I said at the beginning, there are several ways to fill walnut shells. As these, when baked will not have the perfect shape we will have to put aside the surplus that results from baking. This surplus is like a cookie and can be added to cream.

The cream can be made from a chocolate ganache in which you can then put the leftovers from the shells and / or ground nuts, you can use a milk cream, a chocolate cream with egg and butter, homemade chocolate made something softer or even with a simple cream of jam, nuts and scraps from the shells. The best known, but also the tastiest, are obviously walnuts filled with chocolate cream.

Find HERE several cream recipes that can be adapted to fill walnut shells.

As for the cream, I cheated a little in the sense that I wanted to offer you an alternative to the classic version, which involves making the cream at home. That would have meant extra time to prepare the cream, which I know you don't have, like me, by the way.

So I chose the version in which the cream is a combination of purchased chocolate cream (like Nutella) and ground nuts. All that remains is to combine them and then fill our nuts.

How and how long can walnuts be stored with cream?

This is a question whose answer depends a lot on the type of cream used and how you store them. Walnut cookies filled with chocolate cream can be prepared even a week before serving provided they are well preserved.

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Generally, these chocolate-filled nuts keep very well in a cool room or refrigerator. They are placed in special cake boxes, made of plastic or tin, closed with a lid. If you do not have boxes of them you can use dishes to put in the fridge but provided they have the possibility to be closed. We will not keep cookies outdoors.

If you use a butter cream, you can keep them for a week, provided, of course, you keep them cold and if you fill them with chocolate ganache, the nuts will burn faster and must be kept in the refrigerator.

Now let's see together how these wonderful ones are prepared nuts filled with chocolate cream, not before I tell you that from the amount of dough I made comes out about 120 pieces of walnut shells, which would mean 60 pieces of walnuts in the end. It's not that much, but, I say, enough to form, along with other cakes, a generous and appetizing platter.



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