1/ Combine all the ingredients and bake for 12 minutes at 160°C.
2/ Combine the drained gelatin with the milk and add to the melted chocolate. Add the whipped cream.
3/ Make a syrup with the sugar and water. Add the nuts and combine until crumbly.
4/ Prepare the custard (milk, yolks, sugar). Add the drained gelatin and walnut liqueur. Leave to cool then add the whipped cream.
5/ Whisk the egg whites and sugar. Add the yolks, flour and ground walnuts. Shape into 4 discs (8-10cm in diameter) and bake for 10 minutes at 180°C.
6/ Combine the sugar and flour before adding the 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
