These walnut crescents with chocolate pudding buttercream are very flavourful and delicate cookies. Perfect balance in between nutty and sweet.
What are walnut crescents
These are the favourites of my husband, he loves them so much, that these he will not share at all cost. Yes, that’s how good these cookies are. Honestly, it’s just great and tasty ingredients in this recipe and it just can only taste great. Full of walnuts, chocolate cream and chocolate on the top… I will let you to judge!
These cookies are not so very well-known, my mom used to do them on every Christmas and I have never seen anybody around me, my girlfriends or at the time when I was a little girl, nor any mom of my friends has never done them. So I believe, that it must be a very secret recipe of my mom. When I ask her, where did she got this recipe, she can’t remember and her mom never done it either.
My mom simply calls them crescents with chocolate cream, but I want to call them “oh la la crescents”, because they are really oh la la. Let me explain to you why.
So simply the dough is made of 50% of nuts and 50% of sugar, yes there is minimal amount of flour, but that is almost nothing compared to the amount of nuts. Ok so it is almost made just from the grounded nuts, then fluffy chocolate cream on the top and dipped in milk chocolate…well isn’t it oh la la ?
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How to make walnut crescents with chocolate pudding buttercream
Little tips, before you start making these amazing recipe crescents. Crescents will crack a little in the oven, it is ok, that is how it supposed to be. It will give nice rustic look and most of it will be covered with cream.
Now for the cream, filling or buttercream, however you want to call it: I use a buttercream based on pudding, why? Because it’s less sweet, it is less buttery taste, this is how I prefer my buttercream. And I find it’s much easier and faster than meringue buttercream.
But as I am writing down below in the recipe, you can choose your own recipe of buttercream, if you like simple butter with icing sugar and a bit of cocoa powder in it, it’s perfectly fine. If you want to try my version of pudding buttercream, go ahead and follow the recipe.
Remember, when making buttercream, you butter to be at room temperature, kinda mushy texture, very soft, but no running. I leave it for at least 5 hours at room temperature (well in the winter, I guess in the summer the time would be less, like around 2 – 3 hours max).
Measuring ingredients
Measuring is specifically made in metric system (measurements). The reason why; all these recipes for Christmas cookies are made in precise measurements to achieve the best quality of the final product. This is why I strongly recommend you, to get a food digital kitchen scale to get the best and enjoyable results.
More Christmas cookies
- Hazelnut crescents (Vanilkove rohlicky)
- MINI FLORENTINE COOKIES
- RAFFAELLO COCONUT BALLS
- COCONUT MACAROONS
- Gingerbread wreath & Christmas tradition
WALNUT CRESCENT WITH CHOCOLATE BUTTERCREAM
Ingredients
Walnut crescent dough
- 140 g ground walnuts or pecans
- 140 g fine sugar
- 20 g all-purpose flour
- 1 small egg
Chocolate pudding buttercream
- 1 chocolate pudding Dr. Oetker cooking one
- 375 ml cold milk
- 450 g soft butter
Melted chocolate for dipping
- 400 g chocolate for dipping
- 2 tbsp butter
Instructions
Walnut crescent dough
- In a stand mixer, add all the ingredients for crescent dough and mix on medium speed, until dough comes together in a ball. Form the dough into a cylinder and wrap in plastic foil. Let cool in the refrigerator for at least 1 hour.
- Preheat oven to 170 C / 340F, middle rack and prepare baking sheet with parchment paper. Remove the crescent dough from the refrigerator and place it on the flour dusted surface. With hands, knead the dough until soft. Roll the first piece into a small cylinder, approximately 1 inch in diameter and cut it into 3/4 inch slices. Take each slice and roll gently in between the palms of your hands and form a rope, about 3 inches long. Curve it gently to create the shape of crescent.
- Place it on a baking sheet and leave 1 inch of space in between the crescents. The crescents will expand while baking. Bake for 10-15 minutes. Let cool on the baking sheet for 15 minutes.
Chocolate pudding buttercream
- Add milk in medium saucepan, whisk in pudding powder and cook on medium heat. Stirring at all times. Once it starts to boil, stir vigorously, for 1 minute. Cover the pudding mixture immediately with plastic food wrap (the food plastic wrap must touch the pudding), so no crust is created on the top. Let it cool in the refrigerator.
- Place unsalted butter in a medium bowl of standing mixer and mix on high speed for 10 minutes. It will become white and fluffy. Mix in spoon by spoon the chilled pudding mixture. Mix on medium speed, until well combined (around 2 – 3 minutes).
- Add the chocolate pudding buttercream in piping bag with star tip and pipe the cream onto the crescents, with circular motion. Place the crescent in the refrigerator for 2 hours or until buttercream is hard enough to be dipped in chocolate.
Melted chocolate for dipping
- Melt the chocolate with butter over water bath and dip well refrigerated crescents with buttercream in the chocolate.
- Let it cool in the refrigerator again for 1 hours. Serve walnut crescents chilled.
I know, I know, it seems so long to do it, I know, but it is all worth it. And it’s just for the Christmas time. You don’t need to make it every day. That’s what is very special about Christmas cookies, they can be hard or long to achieve, but once you make them, I guarantee you, that everybody will be at your feet, begging you to make some more 😋😂😍🎄.
mistimaan
Looks too yummy
Megala
Delicious ! Nice to pipe chocolate cream on walnut crescents !!
Merry Christmas !