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Walnuts stuffed with cocoa cream and walnuts

Walnuts stuffed with cocoa cream and walnuts

Mix the eggs with a pinch of salt and caster sugar until the sugar melts. Then add the oil, milk and quenched monk, one by one. The flour is added in the rain and incorporated lightly, stirring until an elastic dough is obtained. From the dough obtained, put small balls in a special press, preheated and greased with a little oil. Close the press and keep it tightly closed, when baking, on the stove flame, approx. 1 minute each. Repeat the operation until the whole composition is finished (approx. 60 minutes :)) After the walnut shells have cooled, they are “cosmetized” by removing the edges.

They are crushed, mixed with cocoa powder, Brumi, nutmeg, caster sugar, rum essence and cold milk. Mix the soft butter and add the above mixture, stirring gently until a homogeneous cream is obtained. The walnut shells will be filled with the obtained cream, grease two shells to obtain the walnut, then roll them in vanilla powdered sugar. Then it is stored approx. 1 day, in a metal box or on a plate covered with cling film. The longer they stay, the more fragile they become. Increase, patience and good appetite! ;)




FILLED WALNUTS - traditional Christmas dessert for carolers and guests

Stuffed walnuts are a traditional Romanian dessert, prepared especially in villages, on the occasion of the Nativity, and offered to guests or Christmas carolers. Unfortunately, this tradition is no longer practiced, because baking walnut dough is a slightly more painstaking process. In addition, there are not many special forms for baking walnut shells that are to be filled.

Stuffed Walnuts & # 8211 Original Recipe

If you still have a special form of walnuts, do not hesitate to make this dessert for Christmas. It is very tasty, filling and practical. In addition, walnuts withstand cold very well for weeks.

Nut dough ingredients

• 2 eggs
• 125 g of butter (or 110 g of lard)
• 50 g of sugar
• 300 g of flour
• ½ sachet of baking powder
• ½ sachet of vanilla sugar
• 1 pinch of salt

• 60-70 g of biscuits
• 60 g of walnut kernel
• 100 ml of hot milk
• 25 g of butter
• 70 g of sugar
• 2 tablespoons cocoa powder or carob
• ½ bottle of rum essence

To prepare the dough, rub the butter with the sugar, salt and vanilla sugar in a large bowl. (The original recipe for stuffed walnuts is with lard). Add the flour and baking powder and the whole eggs. Mix everything with a spoon, and then start kneading with your hands, until you get an elastic dough that does not stick to your hands. Wrap it in cling film and leave it in the fridge for 4-5 hours (or overnight).

To form the pieces, break small pieces of dough (about 5 g) and shape them into palms like balls.

Grease that special form of nuts with a little oil with a brush, and put it on the stove (not in the oven) to heat up.

Place the dough balls in the holes and close the form. Turn the handle shape from side to side every 20-30 seconds to bake the nuts well. After about 2 minutes I'm ready. Depending on your preference, you can make them whiter or browner.

When they are ready, take the form from the fire with a towel, open it carefully and shake it in a bowl, so that the nuts come out, or take them out with a teaspoon, being careful not to break them.

For the next rounds, stop greasing the form with oil. Just make sure it is hot before baking the nuts.

Allow the walnuts to cool, then clean them with a knife of the excess dough on the edges to get perfect shapes. Do not throw away the excess baking dough. You can put it in the filling.

To prepare the cream, grind the biscuits and walnut kernels in the food processor, or using a meat grinder. Then mix in a large bowl the biscuits and walnut kernels ground with the cocoa, sugar and dough you collected from the edge of the walnuts.

Put the milk in a kettle on the fire. When it has warmed up, add the butter and let it melt. Gradually pour the mixture of milk and melted butter into the above dry ingredients. At the end, add the rum essence. Mix everything well until you get a homogeneous cream.

Fill half of the walnut shells that have cooled with cream, and combine them with empty shells. Remove excess filler. At the end, you can roll the nuts through vanilla powdered sugar.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Recipe for stuffed nuts

Dough ingredients

Cream ingredients

How to make stuffed walnuts

Mix the butter together with the powdered sugar and add the eggs one by one. Gradually add the flour with the baking powder and mix until a homogeneous dough is obtained. Refrigerate the dough and store for about an hour before preparing the stuffed nuts.

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Remove the dough and divide it into small balls of equal size, the size of a walnut. Grease a nut form with a little oil and put the dough balls in the form. The press in which the walnuts are baked closes easily and rotates on the fire to bake evenly on the outside and inside. Bake the walnuts for about 1 minute on both sides over medium heat.

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To bake stuffed walnuts use a classic form of baking, a press, which is placed on the stove. You can also make walnut shapes in an electric press, a shape with small figurines in which you can make honeycomb or waffle cakes. When ripe, remove the walnuts and place in a bowl to cool, then remove the inner edges to best form the image of the stuffed walnut.

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Meanwhile, prepare the composition for the filling. Crush the biscuits and mix with the walnuts, sugar, milk, rum essence and finally the butter. Mix everything well and fill each walnut shell with cream. Glue two walnut shells and press lightly, removing excess cream and forming a stuffed walnut. At the end, each stuffed walnut is passed through powdered sugar.

Photo source: Shutterstock.com

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Walnuts filled with rum cream, the perfect dessert

If you want to prepare a sensational dessert that will suit even more special occasions, we challenge you to try walnuts filled with chocolate cream and rum.

Surely you remember these delicious cakes, which our mothers made when they had guests or on holidays.

Walnuts filled with chocolate and rum are tender and keep for several days, if there are any left over. The cream is fine and fragrant, and the look and taste of these cookies will turn all your loved ones on their backs.

You will need a special shape for baking walnut shells. If you can't find it in your grandparents' pantry, you will be able to buy this tool in stores.

It is a dessert that is more difficult to prepare, meaning that it takes a long time to bake the cookies and then fill them with the delicious cream. We guarantee you that it is worth the effort!

Ingredients for walnut shells:

  • 300 g flour
  • 80 g powdered sugar
  • a yolk
  • 130 g butter (must be at least 80% fat)
  • 3 tablespoons cold water
  • a pinch of salt
  • vanilla essence
  • grated lemon peel & acircie
  • 3 tablespoons lemon juice and acircie
  • two eggs
  • a pinch of salt
  • 100 g powdered sugar
  • an envelope of vanilla sugar
  • 100 g of dark chocolate
  • 150 g butter (must be at least 80% fat)
  • 15 g cocoa
  • rum

How to make fluffy pancakes with cocoa and rum filled with chocolate or walnut cream?

How to make cocoa pancake dough?

For the composition of the pancakes, first mix the vanilla sugar with cocoa. Then add the eggs and mix (or beat with a whisk) until smooth. Gradually pour the milk and add the flour, salt and vanilla. Then gradually dilute the composition with mineral water until you get the desired consistency. We no longer use the mixer because the thin composition will splash.

Finally, I add real rum (with alcohol). Alcohol helps to increase the dough and evaporates during frying leaving behind the aroma. The pancake dough is then left to rest for 10 minutes. You will see that he thickens during this time.

How to make walnut cream for pancakes?

I fried a little walnut in the pan and then I ground it partially, but I also left bigger pieces. I put the walnuts in a saucepan and added the milk, vanilla, salt and sugar. I also put a little lemon zest.

I put the pan on the fire and let the walnuts boil for approx. 5 minutes, until the milk has dropped. I pulled the pan aside and let the cream cool. You can add a little more rum (a tablespoon).


Fasting cake recipe & # 8211 Ingredients

Even if the list of ingredients seems long, they are simple and accessible to anyone. Everyone has them in the pantry.

For cake dough:

  • 500 gr flour
  • 25 g of fresh yeast
  • 150 gr sugar
  • 200 ml of water
  • 100 ml oil
  • peel and juice from 1/2 orange
  • peel from 1/2 lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon turmeric

For the filling:

  • 150 gr ground walnuts
  • 75 gr raisins
  • 50 gr pesmet
  • 50 gr sugar
  • 15 gr cocoa
  • 20 ml rum essence
  • 150 ml of water

For syrup:


Ingredients (8-10 servings)

For the countertop

  • 7 eggs
  • 210 g powdered sugar
  • 200 g flour
  • ½ sachet with baking powder
  • 3 tablespoons cocoa
  • 100 g ground nuts

For the cream

  • 120 g ground nuts
  • 120 ml of milk
  • 80 g powdered sugar
  • 1 sachet of vanilla sugar
  • 200 g butter
  • 1 tablespoon rum

For decoration

Method of preparation

Beat the eggs, then combine them with the sugar and mix well.

Gradually incorporate the sifted flour together with the baking powder and cocoa, then the walnuts.

Pour the dough into a removable wall form, lined with baking paper, and bake for 35-35 minutes on low heat.

Remove from the heat and allow to cool.

Meanwhile, prepare the cream. Put the milk with the nuts, sugar and vanilla on low heat, stirring constantly, until the sugar melts and a cream forms.

Set aside and allow to cool.

Beat the butter separately and gradually incorporate it into the nut cream. Flavors with rum.

Slice the top and put half of the fine nut cream between the sheets. Cover with the rest of the cream, garnish according to preference and talent and place the cake with fine cold walnut cream.


Childhood dessert: Walnuts filled with cocoa cream

Mix the butter and sugar with the sugar, then add the eggs, one by one. Add the flour and baking powder and mix until you get a homogeneous dough, which does not stick to your hands, but which is soft enough to be shaped.

Wrap it in foil and let it cool for 30 minutes. Then form equal balls of it (about 5-6 g each).

Grease the walnut forms with oil and heat them before placing a ball of dough in each one.

Bake the shells for about 2 minutes on the eye of the stove, taking care to turn the shape from side to side after 30 seconds to bake evenly. Remove the shells and leave them to cool.

For the cream, melt the chocolate and leave it to cool.

Mix the butter with the powdered sugar, then add the chocolate, cocoa, ground walnuts and rum essence to taste.

Leave the cream in the fridge for 30 minutes, then fill each walnut shell and glue them two by two.


Jun 5 Walnuts filled with cocoa cream

ingredients

For the dough:

2 sachets of vanilla sugar

Half a teaspoon of salt

For the cream:

150g butter at room temperature

Method of preparation

For the dough:

In a larger bowl put eggs, milk, oil, vanilla sugar, sugar and salt and then mix with a whisk to melt the sugar.

Add the baking powder over the flour and then gradually put it in the composition, stirring constantly with the whisk and then pour all the flour and knead.

After kneading the dough, wrap it in cling film and leave it in the fridge for 30 minutes.

After the dough is ready, form small balls of 5 grams and place them in the shape of nuts

After baking the walnut shells, we will remove them with a knife, the accumulated surplus, after which we will take care of the cream.

For the cream:

In a bowl add the crushed biscuits and walnuts, cocoa, powdered sugar, and mix them with a spatula and then pour the milk little by little

Mix the composition until it becomes homogeneous and at the end we will add the rum essence

In a bowl we put the soft butter and mix with a whisk and then we put a little of the cream and mix until we homogenize the whole composition.

Fill each walnut shell with cream and then combine them to form a walnut and then roll them in powdered sugar.


How to enjoy life more

For countertop :: / 1 sheet pie

For the filling: / 400 g walnut kernels / 5 egg whites / 5 tablespoons sugar / 3 tablespoons cocoa

How is it prepared:

Thaw the pie sheet. Chop the walnuts and keep a few large pieces for garnish. Beat the egg whites with the sugar. Put the chopped walnuts and cocoa on top. Mix well and set the composition aside. Preheat the oven. Spread the pie sheet in a tray, in which you placed baking paper. Put the filling, level and roll the sheet. Bake until golden.