Combine walnuts and water in a professional blender.
Start blender on low, begin blending then quickly increase speed to highest speed on blender.
Blend 3-5 minutes until a smooth consistency, scraping sides as often.
Cool over an ice bath, transfer to a container and store in the refrigerator for up to 3-5 days.
Chef Tip:
Blend patiently and take your time to achieve a velvety-smooth consistency. Use a high-speed blender with a tamper to keep the mixture moving and scrape down the sides frequently. Resist adding extra water unless absolutely necessary — maintaining the correct ratio preserves the cream’s rich body and flavour.
Due to friction caused by blending, cream will heat up to about 130-140°F/55- 60 °C. You can use it at this temperature or chill it for later use.
For a smaller home blender, cut the recipe in half.
For inactive time (chilling, resting, proofing), you can use immediately or chill for 12 hours
Tip: Maximize California Walnuts fresh taste and quality by keeping them in your refrigerator or freezer.
