Gluten-free nuts with vanilla cream
Nuts are an essential part of Christmas, so this year they must not be missing even in their sweet version.
Ingredients
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Dough
- 200 g Universal mix Liana
- 80 g powdered sugar
- 60 g of ground walnuts
- 2 PL Liana dark cocoa
- 80 g butter at room temperature
- 80 g cera
Cream
- 300 ml of milk
- 1 bag Golden cream Liana
- 2-3 egg yolks
- 120 g of butter
- 120 g powdered sugar
Next we need
- Universal mix, sugar, nuts, cocoa, butter, and cera are made by hand into a dough that we leave to rest for 1-2 hours.
- We fill the molds for nuts so that a depression is formed.
- Bake at 175°C for 7 minutes. We take them out of the molds while they are still warm.
- Boil 200 ml of milk, mix golden cream and egg yolks in the remaining milk. Pour into the hot milk and cook until it thickens, stirring constantly.
- Pour into a bowl, cover with foil and leave to cool.
- Beat butter with sugar and cooled whipped pudding.
- We fill the nuts using a pastry bag with a decorative tip. We fill one nut shell and cover it with the other one.
- At the end, we can sprinkle with insoluble powdered sugar.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 200 g Universal mix Liana
- 80 g powdered sugar
- 60 g of ground walnuts
- 2 PL Liana dark cocoa
- 80 g butter at room temperature
- 80 g cera
Cream
- 300 ml of milk
- 1 bag Golden cream Liana
- 2-3 egg yolks
- 120 g of butter
- 120 g powdered sugar
Next we need
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