Tastes

Materials:

• 6 eggs 1 glass of sugar (~200gr)
• 1 glass of breadcrumbs (~200gr)
• 1 tablespoon cognac (~15g)
• 1 baking powder (~20g)
• 4 tablespoons of short-grain flour (~60g)
• 25 gr. grated dark chocolate
• 1 glass of finely ground walnuts (~200g)

For the syrup:

• 3 glasses of brown sugar (~600g)
• 2 glasses of water (~400g)
• ½ orange, its juice (~60g)
• 1 vanilla (1.5 g vanillin) or one natural vanilla stick (4 g with peel)

For the frosting:

• 200 gr. Black chocolate
• 200 gr. cream 35% fat
• 30 g of honey

Implementation:

1. Beat the egg whites with half the sugar in a meringue in the mixer
2. Beat the egg yolks with the rest of the sugar
3. Mix the flour with the baking powder, cognac, chocolate and walnuts
4. Add the meringue to the mixture and mix gently
5. Bake the mixture in a buttered and floured pan at 180 degrees for about 40'
6. Boil the ingredients for the syrup for 5 minutes, let it cool a little and pour it over the warm baked dessert
7. Melt the ingredients for the glaze in a bain-marie and pour it over the cold (now syrupy) dessert
8. Serve with vanilla ice cream

Materials:

• 10 green walnuts (cut before forming the shell)
• 1 liter of cognac
• 700 gr. black sugar
• 10 cloves
• 3 cinnamon sticks

Implementation:

1. Wash the walnuts well. Dry them and pin a clove on each one.
2. Put the brandy, sugar, cinnamon sticks and walnuts in a glass jar.
3. We leave the jar in the sun for a month, until the drink becomes completely dark and all the sugar has melted. Shake the jar every other day.
4. Strain the liqueur into bottles with a gauze strainer to remove small pieces.

Materials:

• 1 kg of fresh, small, tender walnuts (green, before they form the shell)
• 1 tablespoon lemon (~15g)
• 10 cloves 3 vanilla pods (~4.5g)

For the syrup:

• 3 glasses of water (~650g)
• 5 glasses of white sugar (~1000g)

Implementation:

1. Wash the walnuts well, cut off their ends and skewer them on sticks.
2. Boil them in a pot for 15 minutes.
3. Rinse them in cold water and place them in a large pot of cold water for two days. We change the water five times a day.
4. Boil the ingredients for the syrup in an open pot for 10 minutes.
5. Add the walnuts and cloves (wrapped in tulle) to the syrup and continue boiling for 10 minutes.
6. The next day we boil the dessert again. We remove the foams that come out.
7. The next day, boil the dessert again until the syrup sets. Remove the tulle with the cloves and add the lemon and vanilla.
8. Allow to cool well and seal in sterilized jars.

Materials:

• 500 gr. dark chocolate
• 3 tablespoons of seed oil (~45g)
• Crumbed or whole walnuts (butterflies)

Implementation:

1. Melt the chocolate with the seed oil in a bain-marie. Add the walnuts and mix.
2. Spread parchment paper on a large tray or tray. With a soup spoon, take irregularly small amounts of the mixture and leave them on the parchment paper.
3. Let them come to room temperature and place them in the refrigerator until they are frozen. Then we wrap them with small pieces of aluminum foil and store them again in preservation.

Variation:

Open pitted dried plums and put through half a walnut. We close them and dip them in the melted chocolate before placing them on the parchment paper.

Materials:

• 350g soft and
• 350g hard flour
• 4 tablespoons of olive oil (~60g)
• 1 tablespoon of vinegar (~15g)
• 1 large glass of water (~200g)
• 2 cups chopped walnuts (~400g)
• 1 cup brown sugar (~200g)
• 3 tablespoons of breadcrumbs (~45g)
• 1 teaspoon cinnamon (~5g)
• 1 teaspoon cloves (~5g)
• Salt

Implementation:

1. Mix the flour, water, oil, vinegar and a little salt into a dough. Divide the dough into four and make four sheets.
2. Mix the walnut, sugar, cinnamon, cloves and breadcrumbs.
3. Brush the foil well with olive oil, pour a quarter of the filling along the foil and roll it up. Likewise for the other three cards. Place in a circle on the baking sheet.
4. Brush the top with olive oil and sprinkle with brown sugar and cinnamon. Bake at 180 degrees for about 40 minutes.