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Print Recipe
 Cookies "Nuts" with Nut Cream Recipe
Do you remember cookies "Nuts" from your childhood? Stuffed with boiled condensed milk, remember? And I remember and bake this delicious dessert several times a year. But recently, on a foreign culinary website, I came across a recipe that interested me very much. It seems to be the same shells, but inside the filling is based on custard, hazelnut and rum. Interesting? Come on in, we'll try it!
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Cream:
Course Birthday Food Dishes, Children's Food Ideas, Christmas Food Dishes, Desserts Dishes, Easter Food Dishes, Holiday Food Ideas, New Year Food Dishes, Valentine's Day Food
Cuisine Ukrainian
Keyword For Experienced, Medium
Cook Time 120 minutes
Servings
Ingredients
Dough:
Cream:
Instructions
  1. Prepare the ingredients. The volume of the measuring cup is 250 ml.
    Prepare the ingredients. The volume of the measuring cup is 250 ml.
  2. Let's start with dessert, prepare custard, because it will take several hours to solidify. Pour the milk into a small saucepan, add half the sugar and heat over low heat until boiling. Mix it. In a separate bowl, whisk the yolks, salt, vanilla and the other half of the white sugar. You can do this with a hand whisk.
    Let's start with dessert, prepare custard, because it will take several hours to solidify. Pour the milk into a small saucepan, add half the sugar and heat over low heat until boiling. Mix it. In a separate bowl, whisk the yolks, salt, vanilla and the other half of the white sugar. You can do this with a hand whisk.
  3. Then pour in the flour and whisk again so that there are no lumps left. By this time the milk was hot. Add about 1/3 of the hot milk to the yolk mixture, stirring constantly with a whisk.
    Then pour in the flour and whisk again so that there are no lumps left. By this time the milk was hot. Add about 1/3 of the hot milk to the yolk mixture, stirring constantly with a whisk.
  4. Pour the yolk-milk mixture into a saucepan with the rest of the milk and heat, stirring constantly, over low heat until thickened. It took me about 5-7 minutes. It is important to remember that the finished custard turns out liquid. We check the readiness of the cream as follows: dip a wooden spatula in the cream, and then run your finger along the spatula. If a clear trace remains, then the custard is ready.
    Pour the yolk-milk mixture into a saucepan with the rest of the milk and heat, stirring constantly, over low heat until thickened. It took me about 5-7 minutes. It is important to remember that the finished custard turns out liquid. We check the readiness of the cream as follows: dip a wooden spatula in the cream, and then run your finger along the spatula. If a clear trace remains, then the custard is ready.
  5. Pour the cream into a suitable bowl, cover with cling film "in contact" and first cool at room temperature, and then put it in the refrigerator overnight. There the cream will stabilize and thicken.
    Pour the cream into a suitable bowl, cover with cling film "in contact" and first cool at room temperature, and then put it in the refrigerator overnight. There the cream will stabilize and thicken.
  6. Everything is simple with the dough, especially when there is such an assistant as a food processor. Install a knife for chopping food. All the ingredients for the dough, except eggs, are loaded into a bowl (cold butter should be cut into cubes in advance). Turn on the combine for a few seconds (speed "1") so that the oil and dry ingredients mix.
    Everything is simple with the dough, especially when there is such an assistant as a food processor. Install a knife for chopping food. All the ingredients for the dough, except eggs, are loaded into a bowl (cold butter should be cut into cubes in advance). Turn on the combine for a few seconds (speed "1") so that the oil and dry ingredients mix.
  7. Add the eggs and turn on the appliance for a few more seconds. The dough is ready. Pour it into a suitable bowl or on a board and mix the resulting crumbs with the dough with your hands.
    Add the eggs and turn on the appliance for a few more seconds. The dough is ready. Pour it into a suitable bowl or on a board and mix the resulting crumbs with the dough with your hands.
  8. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Or you can prepare the dough in advance along with the custard and store it in the refrigerator until you use it. If suddenly the crumbs "do not want" to gather into a lump, add 1-2 tablespoons of cold water. Although with so many ingredients, you won't need water.
    Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Or you can prepare the dough in advance along with the custard and store it in the refrigerator until you use it. If suddenly the crumbs "do not want" to gather into a lump, add 1-2 tablespoons of cold water. Although with so many ingredients, you won't need water.
  9. Back to the cream. Beat the soft butter with a mixer until fluffy, then, without ceasing to beat, add the custard and rum in portions. Chop the hazelnuts into fine crumbs and stir the nuts with a spoon with cream.
    Back to the cream. Beat the soft butter with a mixer until fluffy, then, without ceasing to beat, add the custard and rum in portions. Chop the hazelnuts into fine crumbs and stir the nuts with a spoon with cream.
  10. We'll put the cream in the refrigerator, and in the meantime we'll start baking shells.
    We'll put the cream in the refrigerator, and in the meantime we'll start baking shells.
  11. I baked the shells simultaneously in a frying pan and in an electric nutcracker. The process is very fast, so I pre-formed dough balls that fit the size of the cells.
    I baked the shells simultaneously in a frying pan and in an electric nutcracker. The process is very fast, so I pre-formed dough balls that fit the size of the cells.
  12. Allow the finished shells to cool completely. They are very crumbly, possibly due to the fact that some of the flour has been replaced with starch.
    Allow the finished shells to cool completely. They are very crumbly, possibly due to the fact that some of the flour has been replaced with starch.
  13. And then fill each shell with cream and connect in pairs. This dessert is perfect both for a festive tea party and as a sweet gift.
    And then fill each shell with cream and connect in pairs. This dessert is perfect both for a festive tea party and as a sweet gift.
  14. I just want to warn you that both the dough and the filling are not very sweet. Especially if you compare nuts with a filling of boiled condensed milk. Therefore, a tip for sweeteners: increase the amount of sugar in the cream or in the dough. Store the "nuts" in the refrigerator.
    I just want to warn you that both the dough and the filling are not very sweet. Especially if you compare nuts with a filling of boiled condensed milk. Therefore, a tip for sweeteners: increase the amount of sugar in the cream or in the dough. Store the "nuts" in the refrigerator.
  15. Bon Appetit!
    Bon Appetit!
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