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Choux Pastry "Nut" Cakes

Delicious little pastries, just like the ones from childhood! These choux pastry "nut" cakes are a classic recipe for the tastiest homemade treat. The wonderfully delicious dessert is made of classic choux pastry filled with a condensed-milk buttercream studded with bits of peanut.

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Pastry nut from custard dough according to GOST
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 6 g
Fats 45 % 27 g
Carbohydrates 45 % 27 g
362 kcal
GI: 4 / 0 / 96
    1. Make the choux pastry. Heat the oven to 350°F (180°C). Put the butter, cut into pieces, in a saucepan. Pour in room-temperature drinking water and add a little salt and sugar. Set the pan over low heat, melt the butter, and stir. Take the pan off the heat and add the flour, sifted ahead of time into a separate bowl. Mix thoroughly and return the pan to the stove. Over low heat, stirring constantly, cook the dough until it pulls together into a ball. Take the pan off the heat again and let it cool slightly, about 5–7 minutes. Then beat in the eggs one at a time, mixing well until you have a smooth, pliable dough. Line a baking sheet with parchment. Transfer the dough to a piping bag and pipe out neat little mounds; if you don't have a piping bag, spoon out the cakes using a spoon dipped in cold water. Bake the cakes in the preheated oven for 30–40 minutes, until golden. 2. Make the filling. In a saucepan, combine the egg yolks with cold water and beat with a mixer until smooth. Add the condensed milk and a splash of brandy, then beat again. Set the pan over low heat and cook, stirring constantly, until thickened. Take it off the heat and let it cool, pressing plastic wrap against the surface so it doesn't form a skin. Beat the butter with the powdered sugar, then gradually beat in the cooled custard. Whip the buttercream on high speed until light and fluffy. Grind the dried peanuts in a blender to coarse crumbs and fold them into the cream. 3. Fill the cakes. Poke a small hole in the bottom of each cooled cake and pipe in the cream with a pastry tip. 4. Decorate. Mix the powdered sugar with the lemon juice and beat until you have a thick, glossy white icing. Finely chop a little dried, skinned peanuts. Dip the top of each cake first into the white icing, then into the chopped peanuts. Let the cakes rest a bit so the filling settles and the tops set. Then they're ready to serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Raw peanuts with shells - 564  kcal/100g
  • Raw peanuts without shells - 568  kcal/100g
  • Boiled peanuts - 376  kcal/100g
  • Roasted peanuts with shell - 582  kcal/100g
  • Roasted and salted peanuts - 585  kcal/100g
  • Peanuts nuts - 568  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Condensed milk with sugar - 324  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • Brandy - 225  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Lemon juice - 16  kcal/100g
  • Wheat flour - 325  kcal/100g
  • Egg yolks - 352  kcal/100g
  • Powdered sugar - 374  kcal/100g
  • Chicken egg - 80  kcal/100g

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