Place the walnut whips on a cooling rack set over a baking tray and pour the tempered chocolate evenly over them to coat. When production was moved from the original Beaverhall Road factory in the late 1970's the manufacturing process changed from being hand made to being hollow moulded by machine. I know I said to bake the pastry last, but you should MAKE it first, so that it can thoroughly chill in the fridge, and thus be a bit easier to roll out/work with.

Lay a sheet of parchment onto a tray that will fit into your fridge (to chill the assembled pastries). Roll the mixture out to between 5-8mm thick and place in the freezer to harden for between 15 and 30 minutes. I’m going to be straight with you – the pastries have a pretty high FQ (Faff Quotient™) – I only got a dozen usable pastry ‘shells’ from a whole batch of the chocolate pastry (mainly due to my own clumsiness, I’ll admit) – so if it all sounds too much like hard work, just have a bash at the biscuits: they’re seriously good all by themselves!Step 5 Spread buttercream over the top of the cake then decorate with Walnut Whips and chocolate coffee beans. Divide the batter between the 12 tins and bake for 20 minutes until the cakes spring back to the touch. Step 4 Make coffee buttercream: cream butter and icing sugar together then beat in coffee and a splash of milk. Walnut Whip is also part of the Nestlé Cocoa Plan, which works with UTZ Certified to ensure a better future for cocoa farmers and even better chocolate for you. At it's peak of popularity (probably in the 90s), Nestle claimed that a walnut whip was eaten by someone, somewhere in the UK every two seconds!

The original vanilla is the only one still going and it consists of a whirl-shaped cone of milk chocolate and inside is a dollop of whipped vanilla fondant topped with that all-important walnut. Try and achieve a length of 40-45cm, so that you can make each shell using just a single strip of pastry. Alas, the best laid plans of tumpty-tumpty-tumpty-tum and all that – MY cream horn tubes weren’t the beautifully sleek examples pictured above, I’d gone for the non-stick style, seen below. Place your mousseline cream into a piping bag fitted with a star nozzle then pipe a swirl over each cake and top off with a walnut. Divide the mixture between the 12 moulds then bake at 180°C (Gas Mark 4, 355°F) for 16-18 minutes until risen and springy to the touch.I’ve also used the Bavarian Cream from the Sicilian Seven Veils Cake, and swapped the chocolate flavouring for coffee. They are plump and delicious, and I love sitting around the table shelling them in an attempt to prise out the kernel entirely intact. The first part is the custard base, the second adding the flavourings and gelatine when ready to use.

Information and statements about products are not intended to be used to diagnose, treat, cure, or prevent any disease or health condition. Don’t let the bowl touch the water or the chocolate will burn and don’t let any water into the chocolate or the chocolate will seize. The only change to the recipe along the way was the addition of a decorative walnut on the whip's outer peak.

Fold in the flour, baking powder, vanilla, coffee and walnuts, then tip into tin and bake for 45-50 mins, until a skewer inserted in the centre comes out clean. The biscuit is then completely covered, and the ‘seal’ between the pastry and the biscuit itself has been recinforced with another layer of chocolate. To cook properly, all the way through, the pastry needs the high temperature that the metal will get to in a hot oven. NA rights and specific trade dress to all packaged coffee and other products under the Starbucks brand owned by Nestlé since 2019. To seal the walnut whips, temper the remaining milk chocolate, using up any chocolate leftover from earlier.