Ingredients
Composition
sesame almonds, roasted
cumin walnuts, roasted
almonds, raw
babouches confection
Sesame almonds, roasted
almonds, peeled, roasted
sugar syrup
sesame seeds
icing sugar (no additives)
Cumin walnuts, roasted
walnut pieces, roasted
sugar syrup
cumin, whole
icing sugar (no additives)
Babouches dough
sour half cream (20%)
table salt
wheat flour 400
Babouches peanut filling
peanuts, blanched, roasted
icing sugar (no additives)
Babouches confection
babouches dough
babouches peanut filling
egg white
Production
General notes
This mix is inspired by a Moroccan nut blend. The nuts are processed similarly to roasted sugar-coated almonds (“Rocher almonds”).
Important: Do not caramelize the nuts, otherwise they will stick. Instead, roast them with icing sugar and spices.
Preparing the nuts (for both nut components)
Mix the nuts with part of the icing sugar and the spices or seeds. Add a little sugar syrup and mix well. Add the remaining icing sugar and mix again. The spices and seeds should adhere evenly to the nuts.
Spread the nuts on a baking tray. Roast at 170°C for approx. 15 minutes.
Babouches dough
Mix all ingredients into a dough and knead only until combined (do not overknead). Chill the dough and then continue processing.
Babouches peanut filling
Freeze the peanuts. Then grind them together with the icing sugar in a Thermomix until a fine mixture forms. Make sure the mixture does not become too warm, otherwise the fat will separate. Afterwards, chill in the fridge.
Production of babouches
Roll out the dough to approx. 1 mm thickness (about 45×6.5 cm). Pipe the peanut filling lengthwise using a 12 mm nozzle. Brush one long side with egg white. Roll the dough over the filling. Cut the roll diagonally into pieces approx. 1 cm wide.
Bake at 170°C for approx. 15 minutes.
Finishing
Carefully combine all components (nuts and babouches). Fill into a 290 ml Weck jar and seal well.
Shelf life: approx. 2 weeks
Evaluation