Walnuts filled with cocoa cream
If you're looking for a recipe for tender cookies with a unique taste and a texture that makes you feel at home, then the recipe for walnuts filled with cocoa cream is the perfect choice. These delights are very popular during the winter holidays when their aroma intertwines with Christmas memories and moments spent with loved ones. I invite you to discover with me how to prepare these delicious cookies!
Preparation time: 30 minutes
Baking time: 1 minute and a half per batch
Total time: Approximately 1 hour
Number of servings: 30-40 walnuts
Ingredients
For the shells:
- 2 large eggs
- 13 tablespoons of oil (sunflower oil is ideal)
- 13 tablespoons of milk (or you can use almond milk for a vegan version)
- 100 g sugar (preferably granulated sugar for an even texture)
- 1 tablespoon vanilla essence (you can also use natural vanilla extract for a more intense flavor)
- 1 packet of baking ammonia (this will help the shells rise)
- 500 g white flour (flour with a higher gluten content will help achieve a better texture)
- A pinch of salt
For the cream:
- 500 ml milk (whole milk will give a richer cream)
- 5 egg yolks (make sure they're fresh)
- 100 g sugar (powdered sugar is a good choice for a fine cream)
- 2-3 tablespoons of baking ammonia (optional, but adds a note of aeration)
- 1 vanilla pod (or 1 tablespoon of vanilla extract)
Preparation
Step 1: Preparing the shells
1. In a large bowl, beat the eggs with the sugar and a pinch of salt using a mixer or a whisk. Continue beating until you obtain a fine, whitish foam that holds its shape.
2. Gradually add the oil and milk, stirring constantly. Then, incorporate the vanilla essence and the quenched ammonia (you can quench the ammonia with vinegar or lemon juice to activate the baking reaction).
3. Start adding the flour, spoon by spoon, mixing with a spatula or by hand until the dough becomes homogeneous and no longer sticks to the sides of the bowl. The dough should be easy to handle but not too soft.
4. Cover the bowl with plastic wrap and let the dough rest for 30 minutes. This step will help develop the gluten and make the dough easier to shape.
Step 2: Shaping the shells
1. Once the dough has rested, take a small ball of dough and shape it into a walnut. You can use a scale to get balls of the same weight, so you get uniform walnuts.
2. Heat the walnut mold on the stove over low heat. It is important that it is well heated but not too hot to avoid burning the shells.
3. Quickly place the dough balls in the mold, covering the cavities well. Bake over low heat for about 1 minute and a half, or until they turn golden. Be careful, as the dough bakes instantly!
4. Remove the shells from the mold using a fork or spatula and let them cool on a rack.
Step 3: Preparing the cream
1. In a saucepan, heat the milk until it is almost boiling. In another bowl, beat the egg yolks with the sugar until creamy.
2. Gradually add the hot milk over the yolk mixture, stirring continuously to prevent the eggs from coagulating.
3. Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, until it thickens (about 5-7 minutes). If using a vanilla pod, split it open and add the seeds to the mixture.
4. Once the cream has thickened, remove the saucepan from the heat and let the cream cool. You can place it in a bowl to speed up the process.
Step 4: Assembling the walnuts
1. Once the shells have completely cooled, fill each piece with cream using a teaspoon or a piping bag for ease.
2. Stick two filled walnuts together so that the cream is well hidden inside.
3. Finally, dust the walnuts with powdered sugar for a festive look. This detail not only makes them look wonderful but also adds a touch of extra sweetness.
Useful tips
- Flavor variation: You can add a few tablespoons of cocoa to the cream to get a chocolate cream. This will add extra flavor and make your walnuts even more appealing.
- Enhancing texture: Add ground nuts or hazelnuts to the cream to provide a pleasant contrast of textures!
- Storage: These filled walnuts can be kept in an airtight container at room temperature for a few weeks. They will remain tender and aromatic, so you can prepare them a few days before serving.
Nutritional benefits
These cookies contain eggs, which are a good source of protein, vitamins B and D. Additionally, the oil and nuts provide essential fatty acids, thus contributing to a balanced diet. When consumed in moderation, they can be part of a healthy lifestyle.
Delicious combinations
These walnuts filled with cocoa cream pair perfectly with a cup of flavored tea or a glass of milk. You can also serve them alongside an espresso coffee for a contrast of flavors that will delight the taste buds.
Frequently asked questions
- Can I use whole wheat flour? Yes, but keep in mind that the texture will be different. Whole wheat flour will give a richer flavor and a denser consistency.
- How can I make the recipe vegan? You can replace the eggs with a mixture of flaxseeds or banana, and the milk with a plant-based alternative. The oil can be replaced with coconut oil for a delicious taste.
- How long can I keep the walnuts? If stored in a cool, dry place, they can last up to a month.
I encourage you to try this recipe for walnuts filled with cocoa cream and share the joy of taste with your loved ones. The holidays are a perfect time to create delicious memories, and these cookies will surely bring smiles to the faces of those who taste them! Enjoy!
If you're looking for a recipe for tender cookies with a unique taste and a texture that makes you feel at home, then the recipe for walnuts filled with cocoa cream is the perfect choice. These delights are very popular during the winter holidays when their aroma intertwines with Christmas memories and moments spent with loved ones. I invite you to discover with me how to prepare these delicious cookies!
Preparation time: 30 minutes
Baking time: 1 minute and a half per batch
Total time: Approximately 1 hour
Number of servings: 30-40 walnuts
Ingredients
For the shells:
- 2 large eggs
- 13 tablespoons of oil (sunflower oil is ideal)
- 13 tablespoons of milk (or you can use almond milk for a vegan version)
- 100 g sugar (preferably granulated sugar for an even texture)
- 1 tablespoon vanilla essence (you can also use natural vanilla extract for a more intense flavor)
- 1 packet of baking ammonia (this will help the shells rise)
- 500 g white flour (flour with a higher gluten content will help achieve a better texture)
- A pinch of salt
For the cream:
- 500 ml milk (whole milk will give a richer cream)
- 5 egg yolks (make sure they're fresh)
- 100 g sugar (powdered sugar is a good choice for a fine cream)
- 2-3 tablespoons of baking ammonia (optional, but adds a note of aeration)
- 1 vanilla pod (or 1 tablespoon of vanilla extract)
Preparation
Step 1: Preparing the shells
1. In a large bowl, beat the eggs with the sugar and a pinch of salt using a mixer or a whisk. Continue beating until you obtain a fine, whitish foam that holds its shape.
2. Gradually add the oil and milk, stirring constantly. Then, incorporate the vanilla essence and the quenched ammonia (you can quench the ammonia with vinegar or lemon juice to activate the baking reaction).
3. Start adding the flour, spoon by spoon, mixing with a spatula or by hand until the dough becomes homogeneous and no longer sticks to the sides of the bowl. The dough should be easy to handle but not too soft.
4. Cover the bowl with plastic wrap and let the dough rest for 30 minutes. This step will help develop the gluten and make the dough easier to shape.
Step 2: Shaping the shells
1. Once the dough has rested, take a small ball of dough and shape it into a walnut. You can use a scale to get balls of the same weight, so you get uniform walnuts.
2. Heat the walnut mold on the stove over low heat. It is important that it is well heated but not too hot to avoid burning the shells.
3. Quickly place the dough balls in the mold, covering the cavities well. Bake over low heat for about 1 minute and a half, or until they turn golden. Be careful, as the dough bakes instantly!
4. Remove the shells from the mold using a fork or spatula and let them cool on a rack.
Step 3: Preparing the cream
1. In a saucepan, heat the milk until it is almost boiling. In another bowl, beat the egg yolks with the sugar until creamy.
2. Gradually add the hot milk over the yolk mixture, stirring continuously to prevent the eggs from coagulating.
3. Transfer the mixture back to the saucepan and cook over low heat, stirring constantly, until it thickens (about 5-7 minutes). If using a vanilla pod, split it open and add the seeds to the mixture.
4. Once the cream has thickened, remove the saucepan from the heat and let the cream cool. You can place it in a bowl to speed up the process.
Step 4: Assembling the walnuts
1. Once the shells have completely cooled, fill each piece with cream using a teaspoon or a piping bag for ease.
2. Stick two filled walnuts together so that the cream is well hidden inside.
3. Finally, dust the walnuts with powdered sugar for a festive look. This detail not only makes them look wonderful but also adds a touch of extra sweetness.
Useful tips
- Flavor variation: You can add a few tablespoons of cocoa to the cream to get a chocolate cream. This will add extra flavor and make your walnuts even more appealing.
- Enhancing texture: Add ground nuts or hazelnuts to the cream to provide a pleasant contrast of textures!
- Storage: These filled walnuts can be kept in an airtight container at room temperature for a few weeks. They will remain tender and aromatic, so you can prepare them a few days before serving.
Nutritional benefits
These cookies contain eggs, which are a good source of protein, vitamins B and D. Additionally, the oil and nuts provide essential fatty acids, thus contributing to a balanced diet. When consumed in moderation, they can be part of a healthy lifestyle.
Delicious combinations
These walnuts filled with cocoa cream pair perfectly with a cup of flavored tea or a glass of milk. You can also serve them alongside an espresso coffee for a contrast of flavors that will delight the taste buds.
Frequently asked questions
- Can I use whole wheat flour? Yes, but keep in mind that the texture will be different. Whole wheat flour will give a richer flavor and a denser consistency.
- How can I make the recipe vegan? You can replace the eggs with a mixture of flaxseeds or banana, and the milk with a plant-based alternative. The oil can be replaced with coconut oil for a delicious taste.
- How long can I keep the walnuts? If stored in a cool, dry place, they can last up to a month.
I encourage you to try this recipe for walnuts filled with cocoa cream and share the joy of taste with your loved ones. The holidays are a perfect time to create delicious memories, and these cookies will surely bring smiles to the faces of those who taste them! Enjoy!