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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 cooking site, 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 !
Cook Time 120 minutes
Servings
Ingredients
Dough:
Cream:
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 the dessert, cooking the custard, because it will take a few hours to stabilize. In a small saucepan, pour the milk, add half the sugar and heat over a low heat until boiling. Stir. In a separate bowl, whisk the yolks, salt, vanilla and the other half of the sugar until white. You can do this with a hand whisk.
    Let's start with the dessert, cooking the custard, because it will take a few hours to stabilize.
In a small saucepan, pour the milk, add half the sugar and heat over a low heat until boiling. Stir.
In a separate bowl, whisk the yolks, salt, vanilla and the other half of the sugar until white. You can do this with a hand whisk.
  3. Then add 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 add 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 a low heat until thick. It took me about 5-7 minutes . It is important to remember that the finished custard is liquid. We check the readiness of the cream as follows : dip a wooden spatula in the cream and then run a finger along the spatula. If there is a sure trace, the custard is ready.
    Pour the yolk-milk mixture into a saucepan with the rest of the milk and heat, stirring constantly, over a low heat until thick. It took me about 5-7 minutes .
It is important to remember that the finished custard is liquid. We check the readiness of the cream as follows : dip a wooden spatula in the cream and then run a finger along the spatula. If there is a sure trace, the custard is ready.
  5. Filter the cream into a suitable dish , cover with food wrap "in contact" and cool first at room temperature, and then put it in the refrigerator overnight. There, the cream stabilizes and thickens.
    Filter the cream into a suitable dish , cover with food wrap "in contact" and cool first at room temperature, and then put it in the refrigerator overnight. There, the cream stabilizes and thickens.
  6. With the dough, everything is simple, especially when there is such an assistant as a food processor. Install a knife for chopping products. All the ingredients for the dough , except the 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 are mixed.
    With the dough, everything is simple, especially when there is such an assistant as a food processor. Install a knife for chopping products.
All the ingredients for the dough , except the 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 are mixed.
  7. Add the eggs and turn on the device for a few more seconds. The dough is ready. Pour it into a suitable dish or on a Board and combine the resulting crumbs in the dough with your hands .
    Add the eggs and turn on the device for a few more seconds. The dough is ready.
Pour it into a suitable dish or on a Board and combine the resulting crumbs in the dough with your hands .
  8. Wrap the dough in plastic wrap and put it in the refrigerator for at least 30 minutes . Or you can prepare the dough in advance, along with the custard and keep it in the refrigerator until you use it. If suddenly the crumbs " do not want" to gather in a lump, add 1-2 tablespoons of cold water. Although with this amount of ingredients, you won't need water.
    Wrap the dough in plastic wrap and put it in the refrigerator for at least 30 minutes . Or you can prepare the dough in advance, along with the custard and keep it in the refrigerator until you use it.
If suddenly the crumbs " do not want" to gather in a lump, add 1-2 tablespoons of cold water. Although with this amount of 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 to a fine crumble and stir the nuts into the cream with a spoon.
    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 to a fine crumble and stir the nuts into the cream with a spoon.
  10. We'll put the cream in the refrigerator, and in the meantime, we'll start baking the shells.
    We'll put the cream in the refrigerator, and in the meantime, we'll start baking the shells.
  11. I baked the shells simultaneously with a frying pan and an electric Nutcracker. The process is very fast, so I pre-formed the dough balls that fit the size of the cells.
    I baked the shells simultaneously with a frying pan and an electric Nutcracker. The process is very fast, so I pre-formed the dough balls that fit the size of the cells.
  12. Let the ready-made shells cool completely. They are very crumbly, perhaps due to the fact that some of the flour is replaced with starch.
    Let the ready-made shells cool completely. They are very crumbly, perhaps due to the fact that some of the flour is replaced with starch.
  13. And then fill each shell with cream and connect in pairs. This dessert is perfect 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 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 the filling of boiled condensed milk. Therefore, a tip for sweeteners: increase the amount of sugar in the cream or in the dough. Stored "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 the filling of boiled condensed milk.
Therefore, a tip for sweeteners: increase the amount of sugar in the cream or in the dough.
Stored "Nuts" in the refrigerator.
  15. Bon Appetit!
    Bon Appetit!

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