Delicate pastry cups, Linzer jam, rum-infused nut filling, smooth cocoa cream, and a chocolate glaze come together in a rich dessert inspired by the beloved Drunken Isidor. One batch yields approximately 50 pieces, making them perfect for celebrations or festive tables.
Preparation can easily be split over several days. The cups themselves can be baked up to a week in advance and later filled with jam, nut mixture, and cream as needed. Finally, they are topped with a chocolate glaze made from whipping cream and baking chocolate.
What You’ll Need
For the cups:
- 300 g plain flour,
- 200 g butter,
- 100 g powdered sugar,
- 1 egg.
For the nut filling:
- 200 g ground nuts,
- 100 g powdered sugar,
- 1 packet vanilla sugar,
- 50 ml rum.
For the cocoa cream:
- 400 ml milk,
- 1 packet vanilla pudding powder,
- 4 tablespoons sugar,
- 1 butter,
- 2 tablespoons cocoa powder.
For filling and finishing:
- Linzer jam,
- baking chocolate,
- whipping cream.
The original recipe does not specify the exact amount of jam, chocolate, or whipping cream. The glaze is prepared by eye, and the quantity is adjusted for about 50 cups.
Step-by-Step Preparation:
1. Preparing the dough: Combine plain flour with powdered sugar, softened butter, and the egg. Work the ingredients into a compact dough that is easy to press into the cup molds.
2. Shaping the cups: Divide the dough among the molds and press it in evenly. Make sure to create enough space for the jam, nut filling, and cocoa cream.
3. Baking: Bake the cups until golden and let them cool after baking. The original recipe does not specify the temperature or baking time, so rely on your experience with the molds and the appearance of the dough. The cooled shells can be prepared up to a week before filling.
4. Cooking the pudding: From 400 ml milk, vanilla pudding powder, and 4 tablespoons of sugar, cook a thick pudding. Let the pudding cool completely before whipping with butter.
5. Making the cocoa cream: Gradually beat the butter and 2 tablespoons of cocoa powder into the cooled pudding. Whip until you get a smooth cocoa cream suitable for filling the cups.
6. Nut filling: Mix the ground nuts with powdered sugar, vanilla sugar, and 50 ml rum. Combine thoroughly so the mixture can be easily divided among the prepared shells.
7. Layering: Place a bit of Linzer jam at the bottom of each cooled cup. Add the rum nut filling and top with the prepared cocoa cream.
8. Chocolate glaze: Combine baking chocolate with whipping cream. The original recipe uses approximate ratios, so adjust the amount of cream until you have a glaze suitable for pouring over the filled cups.
9. Finishing: Finally, pour chocolate glaze over each cup. Let the finished treats sit so the glaze sets and the layers stay in place when serving.
How to Divide the Preparation
You can start by baking just the empty cups. According to the original recipe, these can be made up to a week in advance, so you don’t have to do everything in one day. Prepare the cream, nut filling, and glaze right before assembling.
When assembling, always follow the same order: Linzer jam, nut filling, cocoa cream, and chocolate glaze. This ensures each bite preserves the combination of all flavors and layers.
What to Watch Out for When Making the Cream
The cooked pudding must cool before adding the butter. Only then add the butter and cocoa and whip into a smooth cream. A thicker pudding base helps the cream hold its shape in the cups and makes it easy to cover with the glaze.
Final Tip
The amount of glaze depends on how thick you want the chocolate layer to be. Combine the chocolate and cream gradually and watch the consistency. The glaze should be fluid enough to spread, but not so runny that it drips off the cups.
