Walnut cameo, simplified recipe for chic sweetness

Walnut cameo, covered in fondant, a recipe with few ingredients, to make your life easier without making mistakes

CAMAFEO DE NOZES, the chic sweetness – simplified recipe

This recipe requires only 3 ingredients to make the walnut cameo + the fondant.

The recipe uses condensed milk, it’s a simplified version to make the chic treat.

The step by step is well explained, so you have no doubts.

• See how to assemble your menu of the week, of the month, for free, HERE.
• Want to see the recipe for Brigadier Spoon? Click here and see it from TERRA Degusta.
• PORTION: 4-6 (yield of 30 candies)
• PREP TIME : 01:20 minutes + time to cool and dry
• TOOLS: 1 chopping board, 1 double boiler, 1 bowl, 1 serving dish, 1 frying pan. 1 plate, paper cupcake liners.
• EQUIPMENT: conventional

BY Cris Muratori, from Bake and Gourmet cakes, site for recipes, menus and shopping lists.

INGREDIENTS: *click to see the shopping list

Nut Candy:

• 1 can of condensed milk
• 2 cups (tea) of ground walnuts (200 g)
• Butter for greasing

HOMEMADE DANCING:

• 3 1/2 cups (tea) powdered sugar
• 1/4 cup milk (tea)
• lemon drops

To decorate:

• halved or quartered walnuts

PRE-PREPARATION:

1. Alternative to making homemade fondant: Use ready-made fondant paste and follow the preparation instructions on the package.
2. Separate recipe utensils and ingredients. For an entire recipe, scale for 4 people and get an average yield of 30 cakes, equivalent in size to the image pictured.
3. Trick: Separate a pan in a double boiler, preferably the one with the holder to make the steam. The choice of pot is very important for the success of the fondant, as it must be heated, but the bowl it is in cannot come into contact with water. The bowl will be placed on the steam rack.
4. Separate a plate and line it with buttered paper to accommodate the cameos after the bath.
5. Chop the nuts on the tip of a knife or use the processor on the pulse function. If you prefer a finer texture, you can make it into “fine flour.” To have more control, it is better to chop them with the tip of a knife and leave them in micro pieces, a point before becoming flour.
6. Cut the nuts that will serve for the finish: ½ or ¼ unit per candy.
7. If you have gold dust, dust walnut decorations in this dust to give it that extra shine.

PREPARATION:

Nut Candy:

1. Mix the condensed milk with the peanuts and bring to medium heat, stirring constantly, until it pulls away from the bottom of the pot (curl point).
2. Transfer to a buttered baking dish, cover with cling film so as not to form a skin and leave to cool.
3. With your hands greased with butter, form balls with small portions of dough and press lightly to flatten them (form a roll if you prefer). The size should be small, just under 1 teaspoon, as the sweets will still be soaked in the fudge and grow larger.
4. Arrange the desserts on a serving plate, cover with foil or lid and set aside at room temperature.

Fondant:

1. Put the sugar in the bowl that will go into the steamer, and little by little (without adding it all at once), add the milk, stirring, until you get a paste.
2. Take it to a water bath, without touching the water, drip a few drops of lemon and mix for a few seconds.
3. If you’re using ready-made fondant paste, follow the directions on the package to prepare the mixture correctly.
4. Check the tip of the fondant – it should be very smooth and flow slowly. If it’s too thin it becomes transparent, if it’s too thick it gives a rough finish to sweets.
5. For dipping, it’s easier to take the bowl with the fudge out of the water bath, and when it starts to harden, put it back and so on.
   • Trick: Bathe the first cameo for a test run. To facilitate the dipping process, preferably use two thin forks to dip the sweets and turn them until the entire surface is covered. Drain them on a fork, place them on a plate lined with parchment paper. Wait for it to dry and see if the cover is smooth and hard.
   • Trick: check out the fondant point. If necessary, dilute a little more, but always with very little liquid. If you put too much it will be thin and it will take longer in the bain-marie to reach the sweet spot.
6. When the fondant reaches the correct point, follow the same process as for dipping the cameos in the fondant.
7. Remove, let drain and add the finishing nuts, because fondant dries very quickly and they don’t stick.
8. Arrange the cameos on a tray covered with buttered paper, side by side, separately, to dry.
9. Let them dry completely, so that the outer shell is very hard.

FINISHING AND ASSEMBLY:

1. Serve the cameos in paper cups.
2. Store in the refrigerator, covered.

Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.