It's the first time I've made stuffed nuts. I borrowed some walnut shapes from a friend and found a lot of work on them. I advise you to buy an electric nut machine. I intend to make this purchase as soon as possible, in order to make my work easier in the future.
The walnut shell recipe I tried was one without eggs, and the dough was a little too crumbly and a little harder to work with. I had to work very carefully, especially when I took the shells out of the molds.
I don't like butter creams usually used to fill nuts, so I used a nut and chocolate cream, which I was inspired by Jamilla. I made a small amount of cream, because my nuts were not very hollow and I did not risk spoiling them by hollowing them after they cooled. The cream is absolutely delicious. If you like sweeter creams, you can add more sugar to taste.
I had 60 shells out of the amount of dough below, but they didn't fill all of them because my gang ate them. :))
250 g flour
50 g ground sugar
75g ground nuts
200 g butter 82% fat
1 pinch of salt
20 g ground sugar
30 g chocolate
50 g ground nuts
Method of preparation:
Mix the butter (at room temperature) with the ground sugar. Add a pinch of salt, vanilla essence and ground walnuts and mix the composition. Add the sifted flour and knead until a homogeneous dough is obtained. Wrap the dough in cling film and refrigerate for an hour.
Remove the dough, make balls and put them in the shape of nuts. Place the molds on a pan and place the pan in the preheated oven at 150 degrees C for 20-25 minutes.
Remove the molds from the oven and remove the nuts and leave to cool.
For the cream, boil the milk. Grind the biscuits and nuts. Melt the chocolate on a steam bath.
Mix the solid ingredients,
then add the melted chocolate and hot milk
and homogenize the composition. Allow to cool.
Take a walnut shell and fill it, then join two at a time. Optionally you can give the nuts through powdered sugar.