Golden Walnut Entremets

Preparation

Step 1: The walnut sponge

Preheat the oven to 340°F (170°C). Grind 60 g of walnut halves into a fine powder. In a bowl, whisk 2 eggs with 60 g of sugar until pale. Fold in the walnut powder, 60 g of sifted flour, and 60 g of melted butter. Mix gently with a spatula. Pour the batter into an 8-inch entremets ring placed on a parchment-lined baking sheet. Bake for 15 minutes. The sponge should be golden and springy. Let cool in the ring.

Step 2: The salted caramel

Heat 100 g of sugar in a heavy-bottomed saucepan over medium heat, without stirring, until an amber caramel forms. Remove from heat, add 60 g of butter cut into cubes, stirring vigorously. Gradually incorporate 100 g of warm heavy cream and mix until smooth. Add a pinch of fleur de sel and 100 g of sweetened condensed milk. Let cool to room temperature.

Step 3: The caramel mousse

Soak 4 gelatin sheets in cold water for 10 minutes. Gently warm 200 g of the salted caramel. Squeeze the gelatin and stir into the warm caramel until fully dissolved. Let cool to room temperature. Whip 200 ml of cold heavy cream to stiff peaks. Gently fold the whipped cream into the cooled caramel.

Step 4: The caramelized walnuts

Heat 60 g of sugar with 2 tablespoons of water in a pan over medium heat. When the sugar turns amber, add 90 g of walnut halves and toss quickly to coat. Spread on parchment paper and separate the nuts with a fork. Let cool completely, then coarsely chop.

Step 5: The mirror glaze (optional)

Soak 2 gelatin sheets in cold water. In a saucepan, heat 100 ml of heavy cream with 50 g of sugar and 30 g of sifted cocoa powder. Bring to a boil, stirring constantly. Remove from heat, add the squeezed gelatin and stir until dissolved. Let cool to 95°F (35°C) before use.

Step 6: Assembly and finishing

Place the walnut sponge in the bottom of the ring. Pour the caramel mousse on top, filling three-quarters full. Sprinkle with chopped caramelized walnuts, pressing them in slightly. Smooth the surface and refrigerate for at least 4 hours (ideally overnight). Gently unmold by warming the ring edges with a blowtorch or hairdryer. Pour the lukewarm mirror glaze on top if prepared, or simply sprinkle with caramelized walnuts and fleur de sel. Serve in generous slices with a quenelle of whipped cream.