Crumble shells with plums jam and walnuts mousse
Servings: 24
Calories: 175kcal
Ingredients
Shells dough
- 500 g all-purpose flour
- 100 g low fat butter cut in small dices 40% fat
- 2 egg yolks
- 30 g coconut nectar sugar
- 180 g low fat greek yogurt 2% fat
- zest from a lemon
- a pinch of salt
Filling
- 300 g sugarless plums jam
- 150 g walnuts
- 3 g egg whites
- 20 g coconut nectar sugar
- 1 vanilla pod
Instructions
- Turn on the oven at 180C.
- Mix all the ingredients listed as used for the dough, then knead it until a homogeneous dough is obtained and it doesn't stick to the fingers anymore.
- Sprinkle some flour on a table, lay the dough and spread it into a 0.5 cm sheet.
- Use a round cookie cutter to cut 24 round dough pieces (don't throw the remaining dough, see recipe notes to re-purpose it).
- Prepare 2 cupcakes trays and lay the round dough pieces inside them. Use your fingers to make the dough touch the entire surface of the cupcake hole (specially the bottom).
- Grind the walnuts.
- Beat the egg whites with a pinch of salt, gradually add the sugar in the resulted foamy composition. At the end, add the ground walnuts and mix gently with a spatula.
- Evenly distribute the plums jam into the dough shells. If your plums jam is too moist, sprinkle some semolina into the shells before adding the jam.
- Using a filling injector (or simply a small plastic bag with a cut corner) distribute the egg whites-walnuts composition on top of each dough shell. You don't have to cover the entire surface, just drizzle and crisscross it a few times.
- Add one of the trays to the oven and bake for 22 minutes. Take out the cakes and leave to cool on a cooling rack.
- Repeat the process with the other tray.
- Serve after they are completely cooled off.
Notes
There will be some remaining dough after you cut the 24 round pieces. What to do with it? Gather all the remaining pieces and knead it until a ball is obtained, spread it into a round thin sheet and cut it in triangles (just like you would with a pizza). Add a tsp of plums jam to the base of the triangle and roll up the dough from the base up in order to obtain small croissants. Bake for 25 minutes at 180C.