The best cornulete with walnuts for the holidays. Although I presented two types, tender walnut cornulete and tender Turkish delight cornulete, the ones that clearly won are the walnut cornulete, tender cornulete, fluffy cornulete that melt in your mouth like butter.
Although you can make cornulete with lard, even more than that, cornulete with sour borscht, well, these tender cornulete with butter are even better. They maintain the authentic taste of milk and butter, and when mixed with walnuts and of course, Turkish delight, they become the best cornulete you will eat.
I invite you to follow the recipe steps in the video, and you can find the ingredients for the cornulete below in the description.
Chef Paul Constantin wishes you bon appétit!
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Ingredients:
- 500 gr bread flour (000);
- 200 gr 82% fat butter;
- 4 gr teaspoon baking soda/baking powder;
- 4 gr teaspoon salt;
- 3 egg yolks;
- 200 gr heavy cream;
- 2 sachets of vanilla sugar;
- grated lemon/orange zest or both;
- 5 ml or one vial of rum essence;
Refrigerate for 20 minutes;
Walnut filling for cornulete:
- 250 gr roasted walnuts;
- 150 gr sugar;
- mix and blend;
Roll out the dough to a thickness of 2-3 mm. Let the dough with butter at room temperature so that the composition does not slip. Then bake in a preheated oven at 175 degrees Celsius, top and bottom heat, for 20-25 minutes. Check the oven from time to time to prevent burning. Same temperature for the cornulete with Turkish delight.
Enjoy your meal!
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#ChefPaulConstantin #cornulet
13 дек 2021
