John Myers
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Refined Butter Biscuit Dream and Biscuit Pyramids with Walnut Filling
The perfect refined butter biscuit dream and biscuit pyramids with walnut filling recipe with a picture and simple step-by-step instructions.
dough
- 250 g Shortbread
filling
- 1 packet Chocolate pudding
- 1 packet Custard powder
- 1 packet Raspberry cream mixture
- 1,25 liter Milk
Pyramids (dough)
- 100 g Sugar
- 300 g Shortbread
- 150 g Chopped walnuts
- 3 Pc. Protein
- 1 tsp Rum
- Shape for the pyramids
filling
- 3 Pc. Egg yolk
- 100 g Sugar
- 4 Pc. Block chocolate
- 150 g Margarine
Batter and filling
- Place shortbread biscuits next to each other in a smaller baking tray. Bring the milk to the boil and add the package (chocolate pudding powder). When the pudding is ready, pour it onto the shortbread biscuits.
- Place shortbread biscuits next to each other on top of the chocolate pudding. Bring the milk for the custard to the boil, add the custard powder and stir. Pour straight onto the layer of shortbread biscuits. Then put another layer of shortbread next to each other. Wait until it cools down, then prepare the raspberry cream and pour it onto the shortbread biscuits. Let cool in the refrigerator for about 2-3 hours.
Pyramids (floor)
- Lay out round biscuits.
Preparation for the dough
- Beat egg whites until stiff, add sugar, shortbread biscuits, walnuts and rum and stir.
The filling
- Beat the egg yolks with sugar, mix the 4 block chocolate cubes (grated) and margarine.
- Sprinkle the mold in front of each pyramid with sugar, then press a piece of the dough into it. When pressing in, always press a hole in the middle of the dough. Pour the filling into the hole. Then loosen the pyramid out on biscuits. Put the finished pyramids in a cool place.
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