Nut Pastry
Baking and Desserts | Soviet cuisine
⏳ Time
1 hour 30 minutes
🥕 Ingredients
15
🍽️ Servings
16
Description
Recipe by Michael Smith, head pastry chef and owner of Sweet Treats Bakery.
Ingredients
- Milk - 13 fl oz
- Water - 3 fl oz
- Butter - 4.6 oz
- Sugar - 2.1 oz
- Salt - 0.1 oz
- Wheat Flour - 4.2 oz
- Chicken Egg - 7.1 oz
- Whole egg - 3.2 oz
- Corn Starch - 1.2 oz
- Vanilla Pod - 1 piece
- Praline - 1.8 oz
- Powdered Sugar - 2.8 oz
- Meyer Lemon Juice - 1 fl oz
- Roasted Peanuts - 1.4 oz
- Pecan - 1.4 oz
Step by Step guide
Step 1
Prepare the pastry base using choux pastry. Pour milk (100 ml) and water (100 ml) into a large saucepan with a thick bottom. Add room temperature butter (80 g), sugar (10 g), and salt (4 g). Heat over medium heat until it reaches a vigorous boil.
Step 2
Remove the saucepan from the heat, add the flour (120 g) all at once, and whisk until smooth.
Step 3
Return to medium heat and dry the dough until a crust forms on the bottom of the saucepan. Transfer the resulting mixture to a bowl or the bowl of a mixer and allow it to cool to 50-131°F.
Step 4
Gradually add the eggs (200 g), mixing the dough with a mixer or whisk until smooth.
Step 5
Transfer the dough into a pastry bag fitted with a 'closed star' nozzle and pipe round bases for the pastries (approximately 6-7 cm in diameter) onto a baking sheet lined with parchment paper.
Step 6
Bake in a preheated oven at 170-347°F with convection for 20-25 minutes, until the bases have risen and developed a rich caramel color.
Step 7
Prepare the cream. Pour 300 ml of milk into a saucepan, add vanilla, and heat gently without bringing it to a boil.
Step 8
Whisk the egg yolks with sugar (50 g) until pale and creamy. Add the cornstarch and mix thoroughly to avoid any lumps.
Step 9
Remove the vanilla from the saucepan with the milk. Gradually add about a third of a cup of the milk to the egg yolks, whisking thoroughly until smooth. Then, pour the resulting mixture back into the saucepan with the milk, making sure to stir continuously with a whisk.
Step 10
Cook the cream for about 3 minutes, stirring continuously over medium or slightly lower heat. The cream should thicken and coat the whisk. Remove the cream from the heat and add diced cold butter, mixing thoroughly. Once the cream becomes glossy and smooth, allow it to cool to 50-140°F.
Step 11
Incorporate about 50 g of nut praline into the cream and mix thoroughly to ensure even distribution. Cover the bowl with plastic wrap, pressing it directly against the surface of the cream to prevent a skin from forming, and allow it to cool completely in the refrigerator. Before filling the pastries with the cream, take it out of the refrigerator and mix it with a mixer to incorporate air and make it lighter and fluffier.
Step 12
Chop the pecans and hazelnuts into coarse pieces.
Step 13
Place the cream in a pastry bag and fill the pastries with the cream through the opening at the bottom.
Step 14
Prepare the royal icing. Place powdered sugar in a bowl and mix it with lemon juice, stirring thoroughly until it forms a smooth, slightly sticky consistency.
Step 15
Dip the tops of the pastries in royal icing.
Step 16
While the glaze is still slightly wet (which happens very quickly), sprinkle the tops with nuts. Refrigerate the pastries until serving.
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