Walnut Coffee Creams Candy Recipes

Steps:

• In a small saucepan, cood cream and corn syrup over low heat until corn syrup dissolves. Remove from heat; add coffee. Mix thoroughly; cool. Stir in sugar; mixture should form soft peaks. If not, add some more sugar. Chill covered 2 hours.
• Melt chocolate in a bowl or top of a double boiler set over a pan of simmering water. Stir until smooth. Drop by teaspoonfuls on waxed paper and flatten to form small chocolate buttons. Let set.
• Spoon filling into a small pastry bag fitted with a fluted nozzel. Pipe a rosette around edge of each chocolate button. Leave indentation in center. Place a walnut piece in cavity. Chill 30 minutes or until firm. Remove paper.
• Refrigerate in a covered container with waxed paper between layers up to 2 weeks.

Steps:

• For crust:
• Combine flour, brown sugar and salt in medium bowl. Add butter and cut in with fingers or pastry blender until mixture resembles coarse meal. Beat egg yolk and water in small bowl to blend. Pour over flour mixture. Stir with fork until mixture forms dough. Gather into ball; flatten into disk. Wrap dough and chill until firm, at least 30 minutes.
• Preheat oven to 400°F. Roll dough out on lightly floured surface to 12-inch- diameter round. Roll up on rolling pin and transfer to 9-inch-diameter tart pan with removable bottom. Fit dough into pan and trim edges. Freeze until firm, about 20 minutes. Bake crust until golden brown, piercing with toothpick if crust bubbles, about 15 minutes. Cool slightly. Maintain oven temperature.
• For filling:
• Place walnuts on cookie sheet and toast in oven until just golden brown and fragrant, about 8 minutes. Cool. Reduce oven temperature to 350°F.
• Dissolve instant coffee in 2 tablespoons water in large bowl. Add brown sugar and whisk until smooth. Whisk in eggs, corn syrup, butter and salt. Stir in walnuts. Pour filling into prepared crust and bake until set, about 30 minutes. Cool tart on rack. (Tart can be prepared 6 hours ahead. Cover loosely and let stand at room temperature.)
• For cream:
• Dissolve instant coffee in 1 teaspoon water in small bowl. Whip cream and sugar until medium-soft peaks form. Add coffee mixture and continue beating until stiff peaks form.
• Serve tart with whipped cream.

Steps:

• Preheat oven to 350°F. Using coarse grating disc (with large holes), grate walnuts in processor. Remove grating disc, leaving walnuts in processor bowl. Fit processor with metal blade. Using on/off turns, grind walnuts until finely ground but not pasty. Set aside 2 tablespoons ground walnuts for garnish.
• Butter bottom (not sides) of 9-inch-diameter springform pan. Using electric mixer, beat egg yolks in large bowl until light and fluffy, about 4 minutes. Gradually add 1/2 cup sugar, beating until well blended. Stir remaining ground walnuts into yolk mixture. Using clean dry beaters, beat egg whites in another large bowl until stiff but not dry. Fold whites into nut mixture in 2 additions. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 40 minutes. Cool 5 minutes. Run knife between cake and pan sides to loosen; remove pan sides. Cool cake completely on rack (cake will fall in center). (Cake can be prepared 1 day ahead. Cover and store at room temperature.)
• Using electric mixer, beat cream, powdered sugar, coffee mixture, and vanilla in large bowl until peaks form. Spread coffee whipped cream onto top of cake. Sprinkle top with reserved ground walnuts; arrange walnut halves in center of cake. Cut cake into wedges.

Steps:

• Sift flour into a medium bowl. Using only fingertips, rub in butter. Mix should look like fine breadcrumbs. Stir in sugar, vanilla and egg.
• Knead dough on floured surface until smooth. Divide dough into 2. Roll one half between 2 sheets of baking paper until 3mm thick. Repeat with 2nd half. Refrigerate for 30 minutes.
• Preheat oven to 180 Deg C, 356 Deg F. Grease & line trays with baking paper.
• Use the round cutter to cut out 36 cookies. Place on trays and bake for around 12 minutes. Cool on wire racks. Make butter cream.
• When cool sandwich cookies together with walnut butter cream and refrigerate for 30 minutes. Make coffee icing.
• Spread the top of each cookie with icing and top with a walnut half.
• Butter Cream: Using an electric mixer and a small bowl, beat butter and sifted icing sugar until light and fluffy. Combine cocoa, coffee and water then beat into mix. Stir in walnuts.
• Coffee Icing: Sift icing sugar into a small heatproof bowl. Combine coffee and water then stir into sugar. Add butter. Place bowl over saucepan of simmering water and stir until icing is glossy and spreadable.

Steps:

• Line an 8-in. square pan with foil and grease the foil with 1 teaspoon butter; set aside. In a large heavy saucepan, combine the sugar, sour cream, corn syrup, salt and remaining butter. Bring to a boil over medium heat; cook until a candy thermometer reads 238° (soft-ball stage). , Remove from the heat; stir in vanilla. Let stand, without stirring, for 15 minutes. Add walnuts. With a wooden spoon, beat until thick and creamy, about 8 minutes. Pour into prepared pan. Refrigerate until firm. , Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.