Nuts with caramel cream cheese

Nuts with caramel cream cheese

Category: Confectionery

Ingredients
Dough for nuts:
Butter	200 gr.
Sugar	200 gr.
Vanilla sugar	20 gr.
Mayonnaise	50 gr.
Chicken eggs	3 pcs. (I had 5 yolks)
Salt	pinch
Wheat flour	3 stacks (480 gr.)
Cream:
Salted caramel:
Cream 33%	200 gr.
Sugar	160 g
Butter	60 gr.
Honey	2 tbsp. l.
Salt (preferably large)	1/4 box l.
Cream 33%	100 g
Cream cheese	400 gr.
Powdered sugar	30 gr.
Vanilla sugar	20 gr.

Cooking method

• Yes, girls, of course, I know that there are a lot of recipes for Nuts on our forum :))) But I honestly checked them all - in my opinion, there is no such thing. Moreover, I want to suggest that you do not limit yourself to the notorious condensed milk, but see Nuts in a slightly new way, filling them with caramel cream cheese - it is not as cloying and intrusive as condensed milk, but adding homemade caramel allows you to keep a note of the traditional taste of this wonderful delicious :)) Go?
• Cooking the dough:
• Put soft butter, sugar and vanilla sugar in a bowl and beat well until fluffy and whitened.
• 
• Then add the eggs one at a time (I had 5 yolks left from the protein custard - I used them and I must tell you honestly: I like the dough on the yolks alone more).
• 
• Then add mayonnaise (it gives the dough softness, crispness and a very pleasant aftertaste)
• 
• And then we start adding flour. I didn't want to hammer the dough and I shook over flour, like Koschey over gold - so as not to overdo it. But two glasses of flour were clearly not enough, this is how the dough looked at this stage
• 
• And only after adding the third glass, the dough was already humbly gathered in a ball
• 
• I practically did not mix it with my hands, I only picked up a little
• 
• Girls, in this place I would like to talk about starch. If you are okay with it, then be sure to replace some of the flour with starch, preferably corn. I recommend replacing with starch about half of the third glass of flour. Starch, of course, sooo contributes to the friability of the finished dough, but, alas, I really feel it in baking, and my eaters do not really relate to it, so I donated a certain amount of friability and did not put it, but you can :))
• Well, then you know everything - we put it in the cells and bake, we get wonderful fragrant halves of nuts
• 
• Next, we prepare the cream.
• We start with caramel. This process, I think, is familiar to everyone, so I will briefly. In a saucepan, melt the sugar, add hot cream and hot honey to it, mix well and boil for another 5-7 minutes. After that, remove from heat, add oil, stir until it dissolves and cool. We put in the refrigerator overnight.
• 
• In the morning, whip cream with powdered sugar and vanilla sugar
• 
• Add cream cheese, I used this
• 
• and ready-made salted caramel. We get such a very tender, airy and super-light cream:
• 
• We fill them with halves of nuts
• 
• We connect and ... enjoy ...
• 
• Bon appetit, my dears! :)))
• 

The dish is designed for

She just pampered :))))

Cooking program:

Hazelnut mixer

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May I be the first for a treat! Vika, well, straight - mine, mine, my favorite! Stunned how delicious! Urgent hazel in Wishlist!

Vkusnyashechka))
Vikulya, what does honey in caramel give? I never added it)

Oh, but you can, after all, this recipe can be realized with the help of a tartarist ... probably)))
And I also have a question - what is salted caramel ...

Vic, the recipe is wonderful !!!

[Kinglet]

Kinglet, Vika, oh, girls, well, I got straight into childhood, how I loved these nuts, no matter with what filling, I definitely need to buy such garbage for these cookies, somewhere this hazelnut was for gas, I will have to look at my mother in the bins, exactly somewhere lying on the shelves in the barn .. thanks for the recipe !!!

[Arlei]

Arlei, Leilochka, thank you, even if the hazelnut is by all means, for me she was still a childhood dream, which I realized not at all at a pink age, but I do not regret it at all - better late than never :))) And igrzza with her is so much fun and interesting - your kids will definitely like it :)))
kirpochka, Natulik, honey in caramel gives a taste of honey - try it once, you won't spoil the caramel with honey :)))

but you can, after all, this recipe can be realized with the help of a tart-lady ... probably)))

Of course, you can, I think, it will turn out very well :)))

And I also have a question - what is salted caramel ...

Salted caramel is caramel with the addition of salt, I gave the recipe for its preparation. It has long been known that salt brightly emphasizes the sweet taste, therefore, by the way, salt is also added to almost any dough for sweet baking. So in caramel - salt is present, but to enhance and brighten the taste, and the taste of caramel is still sweet :)))
kristina1, for health, I also dreamed about hazelnut for a very long time, then I ordered it (I have Dex with different replaceable panels). and then I chased after her even longer: four times she came to me defective: there are a lot of panels, some of them turned out to be scratched and, when for the fifth time I decided to refuse - lo and behold, I came intact :))) Now I tenderly I love it, although I use it very rarely ... I need to improve ... Waffles, perhaps, thick ones?))

[Vikul]

Vikul, a wonderful recipe, I will try to cook in the next week.

Cream:
Salted caramel:
Cream 33% 200 gr.
Sugar 160 gr.
Butter 60 gr.
Honey 2 tbsp. l.
Salt (preferably coarse) 1/4 cof. l.
Cream 33% 100 gr.
Cream cheese 400 gr.
Powdered sugar 30 gr.
Vanilla sugar 20 gr.

Vikulya, do you run out of ingredients for salted caramel after salt?

explain for the slow-witted

Interestingly, it is possible to use this cream in an interlayer for a cake?

I have an order for a naked cake for the first time, I'm looking for a cream to combine with a berry layer and not float away

[Elya_lug]

Elya_lug, Elechka, I will wait :))) Only you get ready that it is impossible to tear yourself away from them - they turn out to be so ineffectual that the hand itself reaches for the next one, when the previous one is still just chewing

Vikulya, do you run out of ingredients for salted caramel after salt?

Yes, my dear, it’s absolutely true And nothing is for slow-witted people - quite a logical and correct question.When I wrote the recipe, I made a pass after the salt so that it could be seen visually, but for some reason this pass was gone in the finished version

Interestingly, it is possible to use this cream in an interlayer for a cake?

Of course you can - in a cake it is very tasty, I tried Make only 100 gr in a naked cake. cream and 500 gr. cream cheese, so that the cream is even denser - and it will be great, I think :))) In general, naked with berries - creamy curd cream is very good :))

Vika, well, just great! Never made salted caramel. Now I'll try.

[lungwort]

lungwort, Natasha, try be sure :))) I used to think that it was very difficult and long, but after I tried it once, I never returned to boiled condensed milk, homemade caramel is many times tastier And yes, Natul, you're right: nuts with caramel cream have a completely different taste than with condensed milk, this turns out to be a completely different yummy - not bad for a change :)))

Still would!

I haven’t returned to boiled condensed milk

And rightly so ... considering the quality of the store condensed milk .... slash chemosis.

considering the quality of the store condensed milk .... slash chemosis.

It's true And with caramel everything is delicious: nuts, and pancakes, and thick waffles, and pancakes, and cakes, and ice cream, and .... oh, you can list it until tomorrow :)))

[Vika]

Vika, I'm already sitting and savoring .... I'll make the cream right now ... And ... there is a question - you can use homemade cream cheese instead of cream cheese (which was made here from kefir-ryazhenoks?

[Natasha]

Natasha, I didn’t do it myself, I always used the purchased one, so I don’t have such experience, but I think, yes, I’m almost sure that, of course, you can - everything should turn out just fine

[Vika]

VikaThe homemade cream cheese is delicious. I will try it at home. Thank you.

[Natasha]

Natasha, good luck in baking and very tasty nuts! :))) We look forward to the results with impatience

delicious nuts! :)))

I don’t have a hazelnut (there is a mushroom, but I don’t like it). Therefore, I will bake tartlets and stuff them with this cream. Then I'll sign off how it happened.

[Natasha]

Natasha, wow, so this is even more interesting Come soon with the results - well, very curious how it will turn out

I am not a master in decorating finished products (far from being a master)))) But I will share the result. And then for a long time in her tartletka Vesochka did not bake anything (time, with the preparation of tea, leaves another)

I am not an expert in decorating finished products.

And nothing, the main thing for us is taste

the main thing for us is taste

What are interesting nuts !!!! Great recipe!

[Tanyulya]

Tanyulya, thanks, Tanya :))) I hope it comes in handy :)))

[Kinglet]

Kinglet, cool recipe, thanks, dragged away.
Can you ask a question not quite on the topic?
I need a coffee cream cheese (cheese + plum. Butter + sugar powder). How can I invent it ???

How can I invent it ???

Marish, why reinvent it? What, the recipes from the Internet do not suit you with something?

[Kinglet]

Kinglet, I haven't seen one yet

[Marina22]

Marina22, Marish, so you go to Google, type in the search engine "Coffee Cream Cheese" - and choose what you like. Google gave me a recipe for coffee cream cheese just in butter from Andy Chef - in my opinion, a very nice recipe, but personally I would not put cocoa, but this is a matter of personal vision, it is difficult to advise here, especially to me, given that I make butter cream only in Kiev cake, and so I'm not special in butter creams

[Kinglet]

Kinglet, he gave me too, only there is no cheese in the recipe
here-
Oil - 100 gr.
Dark chocolate - 70 gr.
Cocoa - 50 gr.
Powdered sugar - 115 gr.
Instant coffee - 1 tsp.
Sorry for cluttering your topic, I'll go on looking.

I just need a cream that can be frozen.

only there is no cheese in the recipe

Marisha,

so everything is in our hands - Andy doesn't, but we can add :))) In addition, you can cook the usual custard part: milk (cream), sugar, yolks, add coffee to it, and then mix it with whipped butter and cream cheese, I guess it will turn out nice. In general, the easiest way is the usual cream cheese in butter plus coffee extract. Well, in fact, there are a lot of options, but all this needs to be tried and selected for yourself - unfortunately, I do not have a ready-made recipe for coffee cream-cheese in butter in my anamnesis :) You can ask the girls in the ambulance for creams - I'm sure they'll tell you there :)

[Kinglet]

Kinglet, super idea, thanks and I'll do it