Walnut and pistachio cupcakes- Dortisimo.cz

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Walnut and pistachio cupcakes

Baking Christmas cookies is one of our deeply rooted customs. And filled cupcakes are one of the most popular types. On the one hand, they are very tasty, but they can also be filled with different fillings and thus create several types with different flavors from one base. Today we are bringing you a recipe for classic walnuts made from traditional walnuts and a slightly more exotic version from pistachios.

Dough preparation: 15 minutes Total baking: 60 minutes Cream preparation: 60 minutes Decoration: 120 minutes

200 pcs of small baskets

Ingredients for the dough:

250 g plain flour
120 g of butter
75 g of powdered sugar
50 g ground walnuts
1 egg

Method:

1. Mix all the ingredients at room temperature into a smooth, non-sticky dough, wrap it in cling film and put it in the fridge for at least 2 hours. But better overnight.

2. We will prepare cupcake molds. We don't need to grease them, because the dough contains butter and that's why they will turn out well.

3. We form small balls from the dough, which we press into the mold in a very thin layer. We need them to have a hole after baking that can be filled with cream.

4. Bake at 150°C for about 10 minutes. We knock it out while it's still warm.

Basic cream ingredients:

150 ml egg yolks (approx. 5 - 6 pcs.)
120 g of sugar
250 g of butter
1 heaping tablespoon of powdered sugar

1. Beat the egg yolks and sugar in a metal bowl until they turn white. Put water in a pot and bring to a boil. We then place the bowl on the pot, but it must not touch the water. We continue to whisk only in steam. After a while, the mass will begin to thicken and when it starts to stick to the walls of the bowl, it's done.

2. Remove the bowl from the pot and let it cool to room temperature, stirring occasionally.

3. Beat the softened butter with one heaping spoonful of powdered sugar into a light foam and then beat the egg mass into it.

4. Divide the cream into two halves. Mix pistachio flavoring paste into one half.

5. For the second half of the cream, prepare 50 g of ground walnuts, which we scald in four tablespoons of milk, i.e. bring the milk to a boil, stir in the nuts and immediately set aside. Let the mass cool down and then mix it into the second half of the basic cream. If we need the cream to last a really long time, we scald nuts in water instead of milk.

6. Using a piping bag and a star-shaped tip, spray the cream into the prepared cupcakes. Then let them harden in the fridge.

7. Finally, melt the chocolate , dilute it with cocoa butter and dip the cupcakes in it. Decorate the top with sugar decorations and let it harden again.