Nut corners cvxbmn
- 125 g + 2 tbsp butter
- 300 g Sugar
- 250 g flour
- 1 packet vanillin sugar
- 1 Egg (size M)
- 200 g Macadamia kernels
- 50 g Whipped cream
- 250 g roasted unsalted peanuts
- 150 g white chocolate
- 5 g coconut fat
- flour
- fat
- cling film
easy
- 1.
- 125 g butter in pieces, 75 g sugar, flour, vanilla sugar and egg first knead with the dough hook of the hand mixer, then with your hands to form a smooth dough. Wrap the dough in foil and refrigerate for about 30 minutes. Roll out the dough into a rectangle (approx. 32 x 20) on a work surface dusted with flour. Place the dough plate on one half of a greased baking sheet and bake in the preheated oven (electric stove: 200° C / fan: 175 ° C / gas: level 3) Bake for 8-10 minutes. Then let it cool down. Roughly chop the macadamia seeds. Melt 225 g sugar. Add 2 tablespoons of butter and cream. Simmer over low heat for 4–5 minutes, stirring, until a smooth caramel is formed. Stir in the macadamia seeds and peanuts. Spread on the shortcrust pastry and let dry for about 30 minutes. Roughly chop the chocolate. Melt with coconut oil over a warm water bath. Cut the shortcrust pastry first into strips, then into corners. Dip the edges in the couverture, drain and place on a rack. Chill the nut wedges for approx. 30 minutes until the chocolate is firm
- 2.
- Wait approx. 1 1/2 hours
1 piece approx.:
- 150 kcal
- 630 kJ
- 3 g protein
- 10 g fat
- 13 g carbohydrates
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