Rum Peaks – Rumové špičky, a no-bake, chocolate covered walnut cream wafer
Rum Peaks – Rumové špičky, a no-bake, chocolate covered walnut cream wafer.
If you don’t like to bake this cookie is for you. A no-bake vanilla wafer topped with walnuts and rum cream dipped in dark chocolate. Little irresistible mounds of sweet delight. If you don’t have a bottle of Tuzemak in your kitchen any rum will do nicely.
Tuzemak or Czech rum, a cherished local product, has been a staple of Czech baking, festivities, and pub-life for well over a hundred years. The name Tuzemak derives from a playful use of the word tuzemsky, loosely translated it means “The Domestic”.
Although locally called “rum”, Tuzemak is not to be confused with Caribbean or South American Rum. “Tusemak Rum” is a traditional product from countries once belonging to the former Austro-Hungarian Empire. Since the mid 19th century, it was always called “rum tuzemsky”, or domestic rum, and according to this label consumers recognized the bottle to contain a type of alcoholic beverage traditionally made from potatoes and sugar beets, given flavor with added rum aroma..
When the Czech republic joined the European Union in 2003, the EU stipulated that the Czech beverage must no longer go by the name of “rum” since, by strict definition, it isn’t rum at all. The producers had to conjure up a new defining identity for the product, so that there would be no confusion in any EU countries. They settled on the name “Tuzemak” to replace the original name.” By any name it is a key ingredient of many Czech Christmas cookies, not to mention grog, a traditional hot drink made with a shot of Tuzemak, poured into a cup of hot water with a spoon full of sugar. I recommend having a cup of hot grog while making these Rum flavored cookies. It will make your time in the kitchen a whole lot more fun.
Rum Peaks – Rumové špičky recipe
A chocolate covered walnut cream wafer.
- ½ cup (100 gr.) powdered sugar
- ½ cup (100 gr.) of dried milk
- 1 packet of vanilla sugar
- 1 2/3 cups (400 ml) of water
- 4 tablespoons of rum
- 1 cup (250 gr.) walnuts
- 10.5 oz. (300 gr.) vanilla wafers crumbs
- 1 extra box of vanilla wafers
- 7 oz. (200 gr.) cooking chocolate
- 2 tablespoons of 100% vegetable margarine
Fill a pot about halfway with water and bring it to boil. Insert a smaller pot, containing sugar, milk powder, vanilla sugar, rum and 1 2/3 cups (400 ml) of water, into the boiling water bath. Mix well and heat to 120 degrees fahrenheit or 50 degrees Celsius. Stir until smooth, without lumps.
Put nuts and 10.5 oz. (300 gr.) biscuits together into a food processor and grind to a powder. Mix the nuts and biscuit mixture and milk mixture together, with a spoon. If filling is too thin and will not mound, add more ground nuts or biscuits.
Spoon the walnut mixture into a pastry tube with a small fluted tip, or use a heavy plastic bag snipped on one corner, or a rolled up piece of parchment paper. Squeeze the filling onto each vanilla wafer in a little mound. The filling should be stiff enough to peak but moist enough to stick to the wafer.
In a water bath, heat the chocolate with margarine until melted. Stirring chocolate and margarine until blended. Dip the tip of each peak into the melted chocolate. Then set it aside on a piece of parchment paper until the chocolate is cool. Store in a sealed box.