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WALNUT CRESCENT WITH CHOCOLATE BUTTERCREAM

These walnut crescents are one of the best Holiday cookies ever! Full of walnut flavours softened with chocolate pudding buttercream. Perfect balance in between nutty and sweet.3
Prep Time1 hr
Cook Time10 mins
Chilling time1 hr
Total Time2 hrs 10 mins
Course: Christmas cookies
Cuisine: Czech
Keyword: bakery cookies, buttercream, chocolate, christmas cookies, walnut crescents
Servings: 30 crescents
Calories: 184kcal
Author: Julia

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.