Walnut Praliné

1. In a saucepan, place the sugar and caramelize it over medium/low heat until it reaches a light/medium caramel color.
2. Add the walnuts, coat them with the caramel, and turn off the heat.
3. Pour the mixture onto parchment paper or a silicone mat and let it cool.
4. Break it into pieces or cut it with a knife, then transfer it to a food processor or blender.
5. Blend until it forms a paste. This will take about 10 minutes.
6. Set aside.

Mousseline Cream

1. Place the milk in a saucepan over medium heat and warm it until small bubbles form on the sides. It’s not necessary to bring it to a boil.
2. In a bowl, whisk the sugar with the egg yolks until it forms a light cream.
3. Add the cornstarch and mix.
4. Using a whisk in one hand and the saucepan with milk in the other, start pouring the milk in a thin stream over the egg mixture, stirring constantly with the whisk to raise the temperature of the egg mixture without cooking it.
5. Return everything to the saucepan and cook the cream. When it starts to boil, cook for an additional 5 minutes and turn off the heat.
6. Place the cream in a baking dish and cover it with plastic wrap. Allow it to reach room temperature.
7. Once at room temperature, transfer the cream to a bowl and beat it. At medium speed, gradually add softened butter until everything is well mixed.
8. Add the walnut praliné and chopped walnuts.

Assembly

1. If you plan to unmold the dessert, start by lining a baking dish with parchment paper. If you don’t want to unmold, choose a beautiful dish to assemble, which will go directly to the serving table.
2. Place the first layer of champagne biscuits, cover it with half of the cream. Add another layer of biscuits and cover it with the remaining cream.
3. Use chopped and/or whole walnuts for decoration.
4. Refrigerate and serve well chilled.
5. If you’re unmolding, grab the parchment paper by the sides, place it on the counter, and with the help of two spatulas, lift the dessert, “peeling” it off the parchment paper, and place it on the serving platter.
6. Enjoy!