Shells with nut-date filling and English cream

Macaroni for sweet Why not? These are not just pasta, but shells, large and beautiful. Their filling is exotic, and the cream that is served with such shells can be eaten with spoons - it is so delicious. In general, a real delicacy for little gourmets. If you think the filling is too sweet, mix it with the curd.

Ingredients

• 12 conquillet (large shell paste)
• 130 g shelled walnuts
• 130 g peeled almonds
• 130 g dry butter biscuits (like "Yubileiny")
• 150 g soft dried dates
• 1/2 tsp ground cinnamon
• 1 protein
• butter for lubrication
• For English cream:
• 100 ml heavy cream
• 150 ml milk
• 3 egg yolks
• 2 tbsp. l. brown sugar
• 3 tsp corn starch
• zest of 1 orange

Directions

1. Boil the shells in salted boiling water in a large saucepan until al dente, drain in a colander, pour over with cold water and dry.
2. For the filling of dates, remove the seeds, finely chop the pulp. Grind walnuts, almonds and cookies with a blender into not too fine crumbs. Combine dates with nuts, crumbs, cinnamon and lightly beaten egg white.
3. Divide the filling evenly into each shell. Melt the butter. Put the shells on oiled parchment, grease each shell with oil on all sides and place in an oven preheated to 170 C for 10 minutes.
4. While the shells are baking, prepare the cream. Pour 2/3 of the milk into a heavy-bottomed saucepan and bring to a boil. Remove from heat.
5. Whisk the egg yolks with the sugar, cornstarch and remaining milk. Beat until light and smooth. Pour some hot milk with cream into the resulting mixture and stir.
6. Pour the egg mass into a saucepan with cream and milk, mix thoroughly with a whisk. Place the cream on the lowest heat and cook, stirring occasionally, until the cream thickens. Remove from heat and stir in chopped rind.
7. Serve the shells hot or warm with warm cream.