Name: Pre-revolution desserts: Nut bows with caramel cream and chocolate glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 170 g ground nuts (walnuts or hazelnuts); 170 g powdered sugar; 2-3 tablespoons flour (plus extra for dusting); 1 small egg; 140 g whipping cream 33%; 1 tablespoon honey; 70 g good-quality milk chocolate (min. 40%, e.g. Valrhona Jivara, Belcolade Venezuela); 70 g granulated sugar; 25 g butter; 180-200 g whipping cream 40%; 120 g dark chocolate (60%); 100 g whipping cream 33%

Preparation procedure

Preparation of the nut sticks: Preheat the oven to 160 °C and line two baking sheets with parchment paper. In a bowl, mix the ground nuts, sugar and 2 tablespoons of flour. Add the egg and work into a pliable dough. If the dough is sticky and doesn't hold its shape, add another tablespoon of flour or a little more nuts or sugar (depending on the egg size). Shape the dough into small rolls about 6 cm long and approximately 1-1.5 cm thick. The sticks will puff up during baking, so place them on the sheet with small gaps between them. Dust each piece with a small amount of flour. Bake 10-12 minutes. After baking, let them cool on the sheet.
Preparation of the caramel cream: Put 140 g cream into a small saucepan and warm it over low heat with a teaspoon of honey. Place the chocolate in a glass bowl and melt it in the microwave. In another saucepan, heat the sugar so that it dissolves and forms a caramel, being careful not to burn it. Add the butter, stir and pour in the hot cream with honey. The mixture will foam, so stir it thoroughly and let it simmer for a while until the sugar dissolves. Pour one third of this caramel mixture onto the melted chocolate and stir with a spatula until a smooth emulsion forms. Then add another third of the caramel and repeat the process until everything is perfectly combined. Finally, use an immersion blender to blend the mixture into a smooth emulsion. Cover with cling film and refrigerate for at least 24 hours.
Whipping and filling the sticks: The next day, add 180-200 g of fresh whipping cream to the thick caramel base, stir with a spatula and whip until firm. Be careful when whipping to avoid curdling the cream. Transfer the cream to a pastry bag fitted with a round tip (e.g. 7 mm) and pipe the cream onto the cooled nut sticks in circular motions.
Preparation of the chocolate glaze: Place the chopped dark chocolate in a bowl and pour over the hot cream. Let it sit for a moment, then stir with a spatula until the mixture is smooth. Stir occasionally to let it cool to the desired temperature. Dip each cream-topped stick into the glaze and let it set.
Chilling and serving: After dipping in chocolate, place the sticks in the refrigerator so the chocolate can set well. If, when dipping in chocolate, the cream appears to "fall," it means the sticks aren't sufficiently chilled. In that case, put them in the freezer for 20-30 minutes. The nut bows are best after a few hours, when the dough remains tender and the chocolate firms up.

Preparation time: 45 minutes + 24 hours for chilling
Number of servings: 15-20 bows (depending on the size of the sticks)

This recipe for nut bows with caramel cream and chocolate glaze is great for festive occasions or as a sweet treat during the day. We wish you a good appetite!

Pre-revolution desserts: Nut bows with caramel cream and chocolate glaze

For 8 portions

Ingredients

For the nut sticks:

For the caramel cream:

For whipping:

For the chocolate glaze:

Preparation procedure

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