Walnut And Caramel Tartlets Recipe
These walnut tartlets are ideal for enjoying this fall! Crunchy and above all very greedy, you will succumb.
Impress your guests with a seasonal dessert that is easy to make at home and very tasty: walnut and caramel tarts! Here, we only use nuts but you can use a mixture of peanuts to vary the pleasures (peanuts, pecans, almonds, hazelnuts, etc.). You will crack. If you want more softness, discover the walnut cake, it will make you melt.
- For the tarts:
- 120g soft butter
- 80g icing sugar
- 30 g ground hazelnuts
- 1 pinch of salt
- 1 egg
- 200g flour
- For garnish :
- 250g walnut kernels
- 125g sugar
- 35g semi-salted butter
- 75 ml full cream
- Beat the soft butter and sifted icing sugar. Incorporate the hazelnut powder and the pinch of salt then add the egg and stir well.
- Add the flour and work the dough until it is smooth. Form a ball, wrap in film and leave to rest for 2 hours in the fridge.
- Roll out the dough using a rolling pin to a thickness of about 3 millimeters. Cut out circles 12 cm in diameter and line buttered and floured tartlet molds (or circles). Remove the excess pastry from the edges and prick the bottom with a fork.
- Bake blind in a hot oven at 180°C for 15 to 20 minutes. The tarts should be golden brown. Let cool on rack.
- Roast the walnut kernels in the oven for a few minutes at 180°C. Coarsely chop the walnuts with a knife.
- In a skillet or saucepan, melt the sugar to make a dark caramel. Add the butter cut into pieces and, off the heat, pour in the liquid cream. Mix quickly then add the walnuts.
- Once the nuts are well coated with caramel, pour over the tartlets and let cool before serving.
Recipe Cinnamon rolls (brioche rolled with cinnamon)
Moist, tasty and completely addictive, this cinnamon roll will satisfy your taste buds at any time of the day.
Originally from America and Northern Europe, cinnamon rolls are small cinnamon-rolled buns. Very popular, this pastry has everything to please us: softness and above all a lot of greed! We warn you, you won’t be able to resist… Dipping in a good homemade hot chocolate, there is nothing more comforting! In summer, treat yourself to a very fruity peach version. And if you want to revisit the cinnamon rolls, discover our tarte tatin recipe, it’s a delight.
- For the brioche:
- 1 sachet of baker’s yeast
- 100g sugar
- 23 cl lukewarm milk
- 600g flour
- 2 eggs
- 75g melted butter
- For the cinnamon sugar:
- 75g soft butter
- 220 g brown sugar (or vergeoise or brown sugar)
- 10g ground cinnamon
- For the icing:
- 100g cottage cheese
- 50g soft butter
- 200g icing sugar
- 1 C. liquid vanilla coffee
- Dissolve the baker’s yeast with the sugar in the lukewarm milk.
- Pour the flour into a large bowl and form a well. Break the eggs one by one then pour the milk with the yeast and the sugar as well as the melted butter. Knead well with your hands until you get a smooth ball of dough.
- Cover and leave to rise for an hour in a proofer (in a closed closed oven with a bowl of boiling water).
- Roll out the dough on a floured work surface so that it is very thin. Spread the soft butter over the entire surface. Mix brown sugar and cinnamon then sprinkle this preparation all over.
- Roll the dough into a sausage and cut sausages about 4 cm wide. Place the sausages on a sheet of baking paper. Cover and let rise in the oven for 1 hour again.
- Bake the cinnamon rolls in a preheated oven at 200°C for 15 to 20 minutes until they are golden brown.
- For the glaze, beat all the ingredients then pour over the cinnamon rolls when they come out of the oven. To serve !