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:
- 400 gram Flour wheat / Flour
- 100 gram Potato starch
- 2 pieces Chicken eggs
- 100 gram Sugar
- Vanilin to taste
- 250 gram Butter cold
- 1/2 teaspoons Baking powder
Cream:
- 250 gram Milk the fat content of 3.2%
- 1/2 glass Sugar
- 3 pieces Chicken eggs
- 1 pinch Salt
- 3 tablespoons Flour wheat / Flour
- 230 gram Butter softened at room temperature
- 3 tablespoons Rum
- 1/2 glass Hazelnut
Ingredients
Dough:
Cream:
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Instructions
- Prepare the ingredients. The volume of the measuring Cup is 250 ml.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 .
- 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.
- 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.
- We'll put the cream in the refrigerator, and in the meantime, we'll start baking the shells.
- 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.
- 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.
- 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.
- 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.
- Bon Appetit!
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