Authentic Peking Duck Recipe [北京烤鸭] (April 2019).
Toffee-kisses: I was once a sweet and a lot of nuts. Today I am: pure love.
With pecan and walnuts
For about 45 pieces
For the dough:
- 125 g soft butter
- 130 g of sugar
- 1 packet of Bourbon vanilla sugar
- 1 egg yolk
- 2 Table spoons of milk
- 200 g of flour
- 20 g of cocoa powder
- 1 pinch of salt
- 100 g pecan kernels
- 50 g walnut kernels
- 1 egg white
- 25 soft cream teas (150 g, eg Werther's Original)
- 4 tablespoons cream
Beat 1 butter until foamy. Add sugar and vanilla sugar, beat until light creamy. Stir in the egg yolks and the milk. Mix flour, cocoa and salt, knead. Form the dough into a ball, wrap in cling film and allow to cool for about 2 hours.$config[ads_text] not found
Chop 2 nuts. Form balls out of the dough (about 2.5 cm Ø), first in whisked egg whites, then toss in the nuts. Place well on a sheet of baking paper, press with a wide wooden spoon in the middle of the wells, increasing circular towards the edge. Bake in a hot oven (180 degrees, center) for 12-15 minutes. Take out, immediately re-shape the wells with the cooking spoon handle, allow to cool.
3 Toffees in cream melt over medium heat with stirring. Fill with a teaspoon in wells. Let cool down.