Walnut Cream Filling (Stroganoff Cake Style)

A rich and creamy **walnut filling**, perfect for celebration cakes and pies. The technique of dissolving flour in condensed milk ensures a smooth texture, while a touch of chocolate enhances the color and walnut flavor.

por Ian Guedes | Dec 4th, 2025

Bowl with thick, golden-beige walnut cream, with visible bits of crushed walnuts.

Tempo

20 min (+ cooling)

Porções

Yields approx. 500g of filling (Enough for 1 layer of an 8-inch cake)

Dificuldade

Easy

ingredients

Ingredients

327g of Sweetened Condensed Milk
85g of Heavy Cream (or Table Cream)
57g of Crushed Walnuts (ground, but with small pieces)
13g of Chocolate Powder (approx. 1 level tbsp)
12g of Wheat Flour (approx. 1 level tbsp)
7g of Margarine (or unsalted butter)

instructions

1. Dissolution (Critical Step)

1
In a saucepan (off the heat), place the Condensed Milk (327g) and Wheat Flour (12g).
2
Whisk vigorously (fouet) until the flour completely disappears. This prevents your cream from becoming lumpy.

2. Mixing Ingredients

1
Add the Cream (85g), Crushed Walnuts (57g), Chocolate Powder (13g), and Margarine (7g).
2
Mix well until everything is homogeneous.

3. Cooking

1
Place over low heat.
2
Stir constantly with the whisk (or silicone spatula), scraping the bottom and sides well.
3
Cook until the cream thickens and starts to release slightly from the bottom of the pan (creamy filling consistency, just before rolling consistency).

4. Cooling

1
Transfer to a plate or bowl.
2
Cover with plastic wrap in contact with the surface (to prevent a skin from forming).
3
Let cool completely at room temperature (or fridge) before using in the cake, as it firms up upon cooling.

chefTips

**Walnut Texture:** If you want a smoother cream for piping, process the walnuts into flour. If it's for cake filling, leaving small pieces gives a delicious crunch.
**Chocolate:** Use 33% or 50% cocoa powder. Do not use sugary chocolate drink mix, as it will make the cream too sweet.
**Consistency:** Be careful not to overcook and turn it into a "block". The cream should be creamy and spreadable.

Ian Guedes

#ProfessionalBakery #BakeryTips

Cook by passion and curious by nature. I love uncovering the science behind flavors, understanding the history of ingredients, and turning each recipe into a delicious learning experience. Come cook without mystery!

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