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