Vins de Bergerac et Duras

Périgord walnut and chocolate crémeux

To be enjoyed with :

Haut-Montravel | Monbazillac | Saussignac

1/ Combine all the ingredients and bake for 12 minutes at 160°C.

2/ Combine drained gelatin with milk and add to melted chocolate. Add whipped cream.

3/ Make a syrup with sugar and water. Add nuts and combine until crumbly.

4/ Make custard (milk, yolks, sugar). Add drained gelatin and walnut liqueur. Leave to cool then add whipped cream.

5/ Whisk egg whites and sugar. Add yolks, flour and ground walnuts. Shape into 4 discs (8-10cm in diameter) and bake for 10 minutes at 180°C.

6/ Combine sugar and flour before adding egg whites, walnuts and melted butter. Bake for 8 minutes at 180°C.

7/ Layer each item starting with the biscuit and ending with the walnut crunch and crumble topping.

By Chef François Kartheiser


Serves 4

1/ Walnut crumble

  • 50g butter
  • 50g sugar
  • 50g flour
  • 50g chopped walnuts

2/ Dark chocolate mousse

  • 1 gelatin leaf soaked in cold water
  • 75g milk at 40°C
  • 90g 66% dark chocolate melted in a bain marie
  • 150g whipped cream

3/ Walnut crunch

  • 180g sugar
  • 50g water
  • 240g ground walnuts

4/ Walnut mousse

  • 200g milk
  • 3 yolks
  • 60g sugar
  • 4 gelatin leaves soaked in cold water
  • 80g walnut liqueur
  • 250g whipped cream

5/ Walnut biscuit

  • 100g egg whites
  • 90g sugar
  • 60g yolks
  • 90g sifted flour
  • 25g ground walnuts

6/ Walnut tuile

  • 50g sugar
  • 15g flour
  • 40g egg whites
  • 50g chopped walnuts
  • 10g melted butter

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