Walnuts for Baking

California Walnuts are versatile and can be added to any baked goods, from breads and muffins to pastries and fine cakes. They add to the eating experience because of their crunch taste and appearance.

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Valentine's Heart with Walnuts and Strawberries

Ingredients for 1 persons:

  • For the base:
  • 2 eggs
  • 90 g sugar
  • 120 g crème fraîche
  • 1 tsp. baking powder
  • 120 g flour
  • 50 g California walnuts
  • For the coffee cream filling:
  • 70 g butter
  • 1 egg
  • 2 tbsp. sugar
  • 2 tsp instant coffee powder
  • 20 g California walnuts, finely chopped
  • Hot water
  • For the icing:
  • 150 g Schokoladenkuvertüre
  • 200 g crème fraîche
  • 20 g butter
  • Glazed walnuts:
  • 40 g California walnuts
  • 30 g sugar
  • 1 1/2 tsp cold water
  • 1 tsp butter
  • For decoration:
  • Strawberries
  • Mint leaves

1. For the base, rost walnuts in an oven for about eight minutes at 180° C, leave to cool and chop roughly.

2. Beat the eggs and sugar in a bowl to a foam. Whip the crème fraîche with a whisk in another bowl until it reaches a stiff consistency, then stir in the sugar and eggs.

3. Sieve the baking powder and flour and add it to the eggs sugar and crème fraîche in the bowl. Mix together all the ingredients. Gradually add the walnuts while stirring.

4. Place the pastry in a greased, heart-shaped baking mold and bake for approximately 40 minutes at 180° C. Let it cool, then carefully lift it out of the mold and let it further cool.

5. For the coffee cream filling, press and stir soft butter with a fork.

6. Put the egg in a pan together with one tablespoon of sugar and stir the mixture while slightly warming it. Then remove it from the heat and whip the mixture to a foamy consistency with a whisk.

7. Mix another tablespoon of sugar with a tablespoon of water, and bring to the boil in a pan. Add the egg and sugar foam, mix everything together and leave to cool. Then stir in the soft butter. Dissolve the coffee powder in two teaspoons of hot water and add to the mixture together with the finely chopped walnuts. Mix all ingredients together and put on one side.

8. For the icing, heat crème fraîche and butter in a pot and let the couverture chocolate melt piece by piece while stirring at medium heat. Leave to cool and put on one side.

9. For the glazed walnuts, put sugar with water in a pan and caramelize at medium heat. Stir walnuts into the caramel. Add butter and mix all ingredients. Place the caramelized walnuts on a lined baking tray and leave to cool.

10. Carefully cut the cooled pastry into three equal-sized cake bases. Evenly spread the coffee cream filling across the cake bases and layer it. Cover the cake with the couverture and put it in the refrigerator to dry. Subsequently decorate it with glazed walnuts, strawberries and mint leaves.

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