Nuts with vanilla cream and chocolate

Walnuts with Vanilla and Chocolate Cream: A Classic and Beloved Dessert

Who hasn’t dreamed of a fragrant coffee accompanied by a sweet, crunchy treat with a velvety filling? This recipe for walnuts filled with vanilla and chocolate cream is the perfect choice to bring a smile to the face of anyone who savors them. These cookies are not only delicious but also a true visual delight, making them ideal for any occasion. So, let’s embark on this culinary adventure together!

Total preparation time: 2 hours
Baking time: 30 minutes
Number of servings: 100 walnuts (approximately 50 filled cookies)

Necessary ingredients:

For the walnut shells:
- 4 large eggs
- 100 g melted butter
- 150 ml oil
- 5 g baking powder
- 700-800 g flour

For the vanilla and chocolate cream:
- 1 liter milk
- 200 g sugar
- 3 tablespoons flour
- 5 tablespoons cornstarch (or corn flour)
- 2 eggs
- 150 g butter
- 2 tablespoons vanilla extract (or 3 packets of vanilla sugar)
- 50 g milk chocolate
- 2 tablespoons Nesquik

Recipe History

These cookies have a long tradition in sweet cuisine, often prepared for holidays or special occasions. The name "walnuts" comes from their characteristic shape, which mimics real walnuts. Over the years, these cookies have spread and been adapted in various cultures, each adding its personal touch. Whether filled with chocolate, vanilla cream, or other combinations, walnuts remain a symbol of exquisite sweets.

Preparing the Walnut Shells

1. Mixing the ingredients: In a large bowl, beat the 4 eggs with 200 g of sugar until they turn pale and double in volume. This is the essential step to achieving a fluffy and airy texture, so don’t skip it!

2. Adding the wet ingredients: Incorporate the melted butter and oil, mixing well to combine them evenly.

3. Including the dry ingredients: Sift 700-800 g of flour together with the baking powder and gradually add them to the egg mixture. Mix until you obtain a homogeneous, slightly oily dough that pulls away from the sides of the bowl.

4. Chilling the dough: Cover the dough with plastic wrap and refrigerate for about 30 minutes. This step helps firm up the dough, making it easier to form the shells.

5. Forming the shells: Preheat a special walnut baking mold on the stovetop. Take small pieces of dough and form small balls, placing them in the walnut molds. Bake for 10-12 minutes or until golden. You will get about 200 shells (or 100 walnuts).

Preparing the Vanilla and Chocolate Cream

1. Heating the milk: In a saucepan, add 800 ml of milk along with 200 g of sugar and vanilla sugar. Bring the mixture to a boil, stirring occasionally.

2. Preparing the egg mixture: In a separate bowl, mix the remaining 200 ml of milk with 2 eggs, flour, and cornstarch.

3. Combining the ingredients: Once the milk starts to boil, slowly pour the egg mixture into the saucepan, continuously stirring with a whisk to avoid lumps. Cook over low heat, stirring, until the cream thickens.

4. Dividing the cream: Once the cream has thickened, divide it into two equal parts. In one part, add the melted milk chocolate, half of the butter, and Nesquik. Mix well. In the other part, add the remaining butter.

5. Cooling the cream: Cover each portion of cream with plastic wrap, ensuring the wrap is in direct contact with the cream to prevent a skin from forming. Let it cool.

Assembling the Cookies

1. Filling the shells: Once the cream has completely cooled, fill each half of the walnut with either vanilla or chocolate cream, then stick them together with the top side facing up.

2. Final cooling: Let the filled cookies rest in the refrigerator for at least 1 hour, but they become truly delicious if left to rest overnight. This allows them to reveal all their flavors.

Serving Suggestions

These filled walnuts are excellent alongside fragrant coffee, aromatic tea, or even a glass of warm milk. If you want to add a festive touch, sprinkle a little cocoa or powdered sugar on top before serving. You can also arrange them on a beautiful platter alongside other sweets to create a varied dessert at a party or gathering with friends.

Tips and Tricks

- Flour: Use high-quality flour to achieve a fine texture for the shells. If you find the dough too sticky, gradually add more flour.
- Chocolate: Choose good quality chocolate, as its flavor will directly influence the cream's aroma.
- Vegan option: For a vegan version, replace the eggs with banana puree or applesauce and use plant-based butter.
- Decoration: If you want to impress, you can glaze the walnuts with melted chocolate and then sprinkle chopped nuts or shredded coconut on top.

Frequently Asked Questions

1. Can I use other types of nuts for the filling?
Absolutely! You can experiment with different types of nuts, such as hazelnuts or almonds, to vary the texture and flavor.

2. Can I use plant-based milk?
Yes, you can use almond, soy, or coconut milk to adapt the recipe to your dietary preferences.

3. How long do these walnuts last?
These cookies keep well in an airtight container for up to a week, but they will definitely disappear much faster!

These walnuts with vanilla and chocolate cream are not just a delicious dessert but also a perfect way to bring joy to your loved ones. So, let’s get to work and indulge in these treats!