Nuts filled with cocoa and walnut cream
Walnuts filled with cocoa cream and nuts – a nostalgic recipe that brings back memories of the old days when sweets were a true celebration. This savory dessert, especially appreciated before 1989, has made a comeback in the family menu after more than two decades, and now is the perfect time to bring it into your kitchen as well. Although the preparation process may seem tedious, the final result is truly worth the effort. Here’s how you can prepare these delicious filled walnuts, step by step.
Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: Approximately 20 walnuts
Ingredients
For the walnut shells:
- 2 eggs
- 10 tablespoons canola oil
- 10 tablespoons milk
- 1 vial vanilla essence
- 100 g granulated sugar
- 1 packet ammonia
- 1 tablespoon vinegar
- Approximately 600 g all-purpose flour
For the cream:
- Edges of walnut shells (leftover from baking) or 150 g breadcrumbs
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons Brumi (a cocoa and sugar mix similar to Nesquik)
- 3-4 tablespoons ground walnuts
- 3 tablespoons granulated sugar
- 1 vial rum essence
- 150 ml cold milk
- 200 g butter (85% fat)
- Vanilla powdered sugar for decoration
Preparation Process
Step 1: Preparing the walnut shells
1. Mixing dry ingredients: In a large bowl, beat the two eggs with a pinch of salt and granulated sugar until the sugar dissolves completely. This process will add an airy texture to the dough.
2. Adding liquid ingredients: Incorporate the oil, milk, and vanilla essence, mixing gently to homogenize the mixture.
3. Activating the ammonia: Mix the ammonia with a tablespoon of vinegar in a small bowl and add it to the mixture. This will help the shells rise and achieve a light texture.
4. Incorporating the flour: Gradually add the flour, mixing continuously with a spatula or your hands until you obtain an elastic dough. Make sure there are no lumps, but do not overmix.
5. Baking the shells: Preheat the walnut press (or a special baking appliance) and grease it with a little oil. Form small balls from the dough and place them in the preheated press. Close the press tightly and bake for about 1 minute on each side. Continue repeating this operation until all the mixture is used.
Step 2: Preparing the cream
1. Grinding the edges of the shells: Once the shells have cooled, remove the harder edges and crush them. These will be used to add texture and flavor to the cream.
2. Mixing the ingredients: In a bowl, combine the crushed edges (or breadcrumbs), cocoa, Brumi, ground walnuts, granulated sugar, rum essence, and cold milk. Mix well to obtain a homogeneous composition.
3. Incorporating the butter: In another bowl, mix the soft butter (at room temperature) until creamy. Add the above mixture and continue mixing until you achieve a smooth cream.
Step 3: Assembling the walnuts
1. Filling the shells: Use a teaspoon to fill each walnut shell with the obtained cream. Place two filled shells on top of each other to form the walnut.
2. Decorating: Finally, roll each walnut in vanilla powdered sugar for an attractive appearance.
3. Resting: Place the walnuts on a platter covered with plastic wrap or in metal boxes and let them sit for about a day. This step is essential, as the sweet becomes even tastier as it softens.
Practical Tips
- Choosing ingredients: Use quality ingredients, especially when it comes to cocoa and butter, for a richer and more intense flavor.
- Variations: You can replace walnuts with hazelnuts or almonds to add a personal touch to your recipe.
- Serving: These filled walnuts can be served alongside a cup of coffee or a fragrant tea, which will perfectly complement the sweet.
Nutritional Benefits
These filled walnuts are a source of energy due to the walnut content, which provides healthy fats, proteins, and fiber. Additionally, cocoa has antioxidant properties, contributing to heart health.
Frequently Asked Questions
- Can the filled walnuts be frozen? Yes, you can freeze the filled walnuts, but it is recommended to keep them in airtight containers to prevent moisture absorption.
- How can I make the cream less sweet? You can reduce the amount of sugar in the cream and add more cocoa or ground walnuts to balance the sweetness.
Final Thoughts
These walnuts filled with cocoa cream and nuts are not just a simple dessert, but a true journey into memories and a way to bring joy to festive meals. Try this recipe and let yourself be carried away by the nostalgic flavors that will surely bring a smile to your loved ones' faces. Happy cooking and enjoy!
Ingredients: For the walnut shells: 2 eggs, 10 tablespoons of canola oil, 10 tablespoons of milk, 1 vial of vanilla butter essence, 100 g of granulated sugar, 1 packet of ammonia, 1 tablespoon of vinegar, approximately 600 g of white wheat flour. For the cream: leftover walnut shell edges from baking or 150 g of breadcrumbs, 2 tablespoons of black cocoa, 2 tablespoons of Brumi (a mixture of cocoa and sugar like Nesquik), 3-4 tablespoons of ground walnuts, 3 tablespoons of granulated sugar, 1 vial of rum essence, 150 ml of cold milk, 200 g of 85% fat butter, vanilla powdered sugar for decoration.
