Nut Delight

Ingredients

• 150 g Walnut kernels (Reduced to fine powder)
• 122 g Granulated sugar
• 260 g Unsalted butter (Divided: 110 g for the cake, 150 g for the mousse, 1/3 of the weight added off the heat)
• 20 g All-purpose flour
• 3 Eggs (2 whole eggs + 1 extra yolk)
• 25 cl Semi-skimmed milk
• 30 g Cornstarch (maïzena)
• 4 Egg yolks (For the mousse)
• 50 g Praline (Paste made from nuts and caramelized sugar)
• 125 g Dark chocolate (70% cocoa) (Melt at ~35 °C)
• 8 g Grape seed oil (Approximately 1 teaspoon)
• 40 g Chopped toasted almonds
• 30 g Walnut kernels (for decoration) (Whole or coarsely chopped)
• 30 g Shelled pistachios (For final decoration)

Instructions

1. Prepare the softened butter

   Cut 110 g of butter into small cubes and heat in the microwave on low power for 30 s, stir and repeat until a creamy consistency is achieved.

   Time: PT2M

2. Grind the walnuts into powder

   Place the 150 g of walnut kernels in the bowl of a food processor and pulse until a fine powder is obtained (not too liquid).

   Time: PT5M

3. Mix the dry ingredients and eggs

   In a large bowl, add the walnut powder, flour, sugar, 2 whole eggs and the extra yolk. Whisk on medium speed until homogeneous.

   Time: PT5M

4. Incorporate the softened butter

   Add the softened butter to the previous mixture and work with a spatula until the batter is smooth and glossy.

   Time: PT2M

5. Prepare the mold

   Grease the inside of the 20 cm ring with a small piece of butter, line it with parchment paper and attach strips of paper inside to facilitate unmolding.

   Time: PT5M

6. Pour the batter into the ring

   Spread the batter evenly in the ring, smooth the surface with the spatula.

   Time: PT2M

7. Bake the walnut cake

   Place the ring on a baking sheet and bake in a preheated oven at 180 °C for 38 minutes. Check doneness with a knife tip that should come out slightly moist.

   Time: PT38M

   Temperature: 180°C

8. Heat the milk with sugar

   Pour 25 cl of semi‑skimmed milk into a saucepan, add 50 g of sugar and bring to a gentle boil.

   Time: PT5M

   Temperature: 100°C

9. Whisk the yolks with sugar and cornstarch

   In a bowl, whisk 4 egg yolks with the remaining 50 g of sugar and the cornstarch until the mixture lightens.

   Time: PT5M

10. Temper the milk onto the yolks

    Stream the hot milk onto the yolk mixture while whisking constantly, then return everything to the saucepan.

    Time: PT5M

    Temperature: 100°C

11. Cook the pastry cream

    Bring the saucepan back to a boil, then let it boil for 30 seconds while stirring constantly.

    Time: PT5M

    Temperature: 100°C

12. Incorporate the butter off the heat

    Remove the saucepan from the heat and add 1/3 of the unsalted butter (≈ 87 g). Mix until fully incorporated.

    Time: PT3M

13. Add the praline

    Stir the 50 g of praline into the cream, mix until a smooth texture is achieved.

    Time: PT2M

14. Cover and chill the cream

    Pour the cream into a dish, cover with cling film directly on the surface, then place in the refrigerator for 1 hour to cool completely.

    Time: PT1H

15. Whip the mousseline mousse

    Transfer the cooled cream to the mixer bowl, whip on medium speed until it doubles in volume and becomes airy.

    Time: PT5M

16. Silicone molding and freezing

    Pour the mousse into the 14 cm silicone mold, smooth the surface with a spatula, then place in the freezer until fully set (≈ 30 minutes).

    Time: PT10M

17. Slice the cake in two

    Once the cake has cooled, place it on a board and cut horizontally into two layers using a large sharp knife.

    Time: PT5M

18. Assemble the cake

    On a support board, place the first cake layer, spread a generous layer of mousse, place the second cake layer, cover entirely with mousse and smooth. Decorate the edges with a spatula.

    Time: PT10M

19. Cool the assembly

    Place the assembled cake in the refrigerator for 30 minutes so the mousse sets before final decoration.

    Time: PT30M

20. Melt the chocolate

    Melt the 125 g of dark chocolate in a bain‑marie or microwave until it reaches about 35 °C.

    Time: PT5M

    Temperature: 35°C

21. Mix the oil and almonds

    Stir 8 g of grape seed oil into the melted chocolate, then add the 40 g of chopped toasted almonds and mix evenly.

    Time: PT2M

22. Form the rocks

    On a rhodoïd sheet, place small teaspoons of the chocolate‑almond mixture, cover with a second sheet, lightly flatten with a flat‑bottomed glass, then chill until set (≈ 20 minutes).

    Time: PT10M

23. Decorate the cake

    Arrange the rocks, walnut kernels, pistachios and toasted almonds around the mousse spiral for the final presentation.

    Time: PT5M

Nutrition Facts

Calories

312

Protein

5 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Walnut kernels: pecan nuts, hazelnuts
• Instead of Granulated sugar: cane sugar
• Instead of Unsalted butter: vegetable margarine
• Instead of All-purpose flour: whole wheat flour
• Instead of Eggs: organic chicken eggs
• Instead of Semi-skimmed milk: whole milk, almond milk
• Instead of Cornstarch (maïzena): potato starch
• Instead of Egg yolks: pasteurized egg yolks
• Instead of Praline: hazelnut paste, almond paste
• Instead of Dark chocolate (70% cocoa): milk chocolate, white chocolate
• Instead of Grape seed oil: sunflower oil, melted coconut oil
• Instead of Chopped toasted almonds: chopped hazelnuts, pistachios
• Instead of Walnut kernels (for decoration): pistachios, hazelnuts
• Instead of Shelled pistachios: macadamia nuts

Equipment Needed

• Microwave
• Electric mixer with whisk
• Silicone spatula
• 20 cm pastry ring
• Parchment paper
• Baking sheet
• 2 L saucepan
• Kitchen thermometer (optional)
• 14 cm silicone mold
• Rolling pin (optional)
• Cooling rack
• Large bread knife
• Cling film
• Rhodoïd sheet (or parchment paper) (optional)
• Flat‑bottomed glass (for flattening the rocks) (optional)
• Kitchen scale
• Measuring spoons

Critical Steps — Do Not Skip

• Achieve a softened butter batter without overheating
• Check the cake doneness with the tip of a knife
• Properly temper the milk onto the yolks to avoid curdling
• Ensure the mixer bowl is free of butter before whipping the mousse
• Cut the cake into two layers evenly
• Melt the chocolate at low temperature (≈ 35 °C) to prevent burning

Chef Tips from the Video

• Lightly toast the walnuts before grinding into powder to intensify flavor.
• Sift the flour to avoid lumps in the cake.
• Use butter at room temperature for the mousse to achieve a smoother texture.
• For a glossy finish, rub a clean cloth over the cake surface before decorating.

Troubleshooting

Storage

Refrigerator: Store in the refrigerator, covered, for up to 3 days.

Freezer: The whole cake can be frozen for 1 month, well wrapped in cling film then aluminum foil.

Room temperature: At room temperature, the cake keeps only 2 hours, especially in summer.

Make-Ahead Tips

• The mousseline mousse can be prepared 24 hours ahead and kept refrigerated.
• The walnut cake keeps 2 days at room temperature, well covered.
• The chocolate rocks can be made the day before and stored in the refrigerator.