Camaféu de Nozes (Walnut Cameos)
User Reviews
5
30 reviews
Excellent
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Prep Time
35 mins
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Cook Time
25 mins
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Total Time
1 hr
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Servings
20
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Course
Dessert
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Cuisine
Brazilian, gluten-free
Camaféu de Nozes (Walnut Cameos)
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Camaféu de Nozes are traditional Brazilian small oval-shaped candies made from a thick dough of sweetened condensed milk, ground walnuts, egg yolks, and butter. These walnut confections are cooked until thickened, shaped by hand, and topped with a whole walnut, sometimes finished with an edible gold spray for decoration. They are rich, chewy treats finished with a fondant glaze.
Description
The preparation starts by cooking condensed milk, egg yolks, ground walnuts, and butter together on medium heat until the mixture thickens and leaves the pan's bottom clear when stirred. Vanilla adds delicate aroma to the mixture. After cooling, the dough is portioned and shaped into slightly elongated oval forms, then flattened slightly at the top where a whole walnut is placed as a decorative and flavor accent.
An optional edible gold spray can be applied to the walnuts for an ornamental touch. The candies may be covered with a fondant glaze made from powdered sugar, milk, and lemon juice which adds a sweet and tangy complement and a glossy finish.
These walnut cameos are stored in an airtight container and enjoyed within a couple of days. They can also be frozen unglazed for up to three months, then thawed and glazed before serving, making them convenient for advance preparation or gifting.
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Ingredients
- For the Camaféu de Nozes Dough:
- 1 can sweetened condensed milk 14 oz or 396 g
- 2 egg large yolks
- 1 cup walnuts ground, shelled
- 1 tablespoon butter plus extra for greasing, softened, unsalted
- ½ teaspoon vanilla extract pure
- 20 walnuts shelled; for decoration on top of candies
- 1 edible gold color food spray Wilton brand; optional; available at local supermarkets
- For the "Fondant" Glaze:
- 17.5 ounces powdered sugar about 500 g
- ¼ cup milk plus extra when necessary, whole
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Prepare the camaféu de nozes dough: In a medium saucepan, combine the condensed milk, egg yolks, ground walnuts, and butter. Cook over medium heat (large burner), stirring constantly, until mixture has thickened and bottom of the pan starts to show through when stirred (about 5 minutes). Remove from heat and stir in the vanilla.
- Pour cooked mixture into a greased dish and let cool on a rack.
- Lightly grease hands with butter. Using a tablespoon as measure for each candy, roll into balls...
- then, pressing between two of your fingers, shape into slightly elongated, oval shaped treats...
- and finish by pressing down to flatten the top.
- Set aside on a lightly greased plate or surface.
- If you'd like to give the walnuts a golden color effect, line a baking sheet with parchment paper, arrange 20 walnuts in one single layer and spray each one of them with the edible gold food spray (we found this at Walmart in the cake decorating/wedding supply section near the crafts). Let color set at room temperature.
- To prepare the "fondant" glaze: Place the powdered sugar, milk, and lemon juice in a heat-resistant bowl. Whisk until obtaining a homogeneous mixture. Place bowl in a larger baking pan filled with boiling water (about 2 inches). Then, continue to whisk mixture until sugar has melted.
- With the aid of a fork, dip each camaféu de nozes into the "fondant" glaze, letting the the excess drip off.
- Place shelled walnut carefully on top while glaze has not yet set. Place treat(s) on a lightly greased surface or baking sheet (you may need to slide the glazed treat off onto the greased surface using the handle of a spoon or fork) and let glaze set. Note: You may need to stir in a few drops of milk whenever the fondant glaze starts to get too thick. But be careful not to add too much, or glaze will be too thin. If this happens, just whisk in a bit of powdered sugar. Please, keep glaze in the warm water bath at all times or it will harden. In addition, always clean the fork with a paper towel before dipping another walnut cameo/camaféu de nozes into the fondant glaze in order to prevent the fondant from becoming dirty with walnut cameo dough.
- Once glaze has set, carefully trim off excess glaze with a knife and transfer each camaféu de nozes to a bonbon cup.
Notes
- Store Camaféu de Nozes in an airtight container for up to 2 days to preserve freshness.
- You can freeze unglazed candies for up to 3 months; layer them separated by plastic wrap in an airtight container.
- Thaw frozen candies at room temperature before applying the fondant glaze.
- Edible gold spray on walnuts is optional and provides decorative appeal.
Genuine Reviews
User Reviews
Overall Rating
5
30 reviews
Excellent
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