Oreshki with custard cream
Description
The pastry is prepared simply and quickly. If you have a small walnut cookie mold, you should make a double portion of the cream. I should also note that the dough for the walnut cookies is shortcrust. You should not knead it for long, as this can affect the taste of the finished pastries. Be sure to chill it. This kind of dough rolls better and does not stick to your hands. You can make the blanks in advance and put them in the refrigerator. Be sure to make this delicious cookie. The pastry is ready. Serve it to the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Make the dough. Combine two eggs and 4 tbsp. in a bowl.
- 3
Step 3
Beat until fluffy. Add sour cream, starch, flour, margarine, a pinch of vanillin, and baking soda. Mix. Then knead the dough.
- 4
Step 4
Since this is shortcrust pastry dough, you should not knead it for too long. It should turn out soft, elastic, and slightly sticky to your hands. Wrap the finished dough in plastic wrap and refrigerate for 40 minutes.
- 5
Step 5
Make the cream. In a bowl, combine 2 eggs and 100 grams of sugar. Mash well with a spoon or whisk.
- 6
Step 6
Add 2 tbsp flour, a pinch of vanillin. Rub until the flour lumps disappear.
- 7
Step 7
Add 50 ml of milk. Stir.
- 8
Step 8
Heat the remaining 200 ml in a saucepan. Do not boil. Add the egg-flour mixture to the warm milk. Whisk well until smooth. Put on the heat.
- 9
Step 9
Heat over slightly below medium, stirring constantly. Make sure the cream heats evenly and does not burn. As soon as it starts to thicken, stir vigorously and remove from the heat.
- 10
Step 10
Cover the hot cream with plastic wrap, thereby protecting it from condensation and film formation. Chill.
- 11
Step 11
After the time has elapsed, take the dough out of the refrigerator. Preheat the walnut cookie maker and grease it with a thin layer of butter.
- 12
Step 12
Cut off a small piece of the dough. From it, make small balls according to the number of “shells.” The size of each piece should be based on the size of your walnut mold pan. Usually, this is a ball about 2/3 of the mold cavity volume. In my case, the dough piece size can be compared to a hazelnut. Place the dough into the molds, close the lid, and bake for 2–3 minutes.
- 13
Step 13
After the specified time, lift the lid. The "shells" should be slightly golden. Repeat the process described above using the remaining dough.
- 14
Step 14
Transfer the finished "shells" to cool.
- 15
Step 15
Fill the prepared shells with the cooled custard. Join the halves together.
- 16
Step 16
The finished nuts can be served immediately after cooking, or you can let them soak a little. In any case, they will be very tasty!
- 17
Step 17
Done. Serve to the table.