California Walnut Mousse. California Walnut Crème Caramel, California Walnut Cream, Chicory Sponge Cake, Cassis Jam, White Chocolate
Baker Jeanine Lamadieu of Bien Cuit | New York, NY
This petit gâteau is presented in the shape of a walnut shell and is an ode to a wickedly delicious nut. I drew inspiration for this dessert's specific shape from my mentor, Thomas Raquel, who is known not only for his use of fruit molds, but also for allowing the featured fruit's flavors to speak for themselves. For this dish, we wanted the walnut to speak for itself and highlight California walnuts. The bright cassis will complement the natural fattiness in the nut without overpowering what we are trying to bring out in this dish. — Head Baker Jeanine Lamadieu
Adapted by StarChefs | November 2026 | Photo: Alexander Zeren
INGREDIENTS
California Walnut Praline:
Yield: 1 kilogram
400 grams granulated sugar
600 grams California walnuts
California Walnut Cream:
250 grams California walnuts
1 kilogram heavy cream
California Walnut Caramel:
1.75 kilograms granulated sugar
115 grams glucose
9 grams lemon juice
212 grams unsalted butter
California Walnut Mousse:
Yields: 4.6 kilograms
1.04 kilograms caramelized white chocolate
160 grams egg yolks
80 grams granulated sugar
8 grams kosher salt
384 grams heavy cream
224 grams whole milk
28 grams bloomed silver gelatin
1.8 kilograms whipped cream
Cassis Jam:
Yield: 1.2 kilograms
200 grams granulated sugar
30 grams apple pectin
7 grams citric acid
1 kilogram cassis purée
Candied California Walnuts:
Yield: 1 kilogram
2 kilograms honey
200 grams trimoline
1 kilogram California walnuts
4 grams black cocoa powder
Chicory Sponge:
Yield: ½ sheet tray
240 grams egg whites
2 grams cream of tartar
400 grams granulated sugar
280 grams egg yolks
40 grams vanilla-chicory syrup
8 grams kosher salt
120 grams unsalted butter, melted
160 grams sifted almond flour
100 grams sifted hard winter wheat flour
White Chocolate Shell:
Yield: 2 kilograms
800 grams white chocolate
600 grams cocoa butter
600 grams caramelized white chocolate
32 grams kosher salt
To Assemble and Serve:
Yield: 1 serving
4 grams black cocoa powder
METHOD
For the California Walnut Praline:
In a saucepan over medium-high heat, add sugar and cook until a dry caramel forms. Pour onto a parchment-lined sheet tray and let set. Once set, break into pieces. Transfer 400 grams caramel pieces and California walnuts to a food processor. Process 15 minutes, or until a paste-like consistency forms. Transfer to an airtight container and reserve.
For the California Walnut Cream:
Heat oven to 350°F. Spread California walnuts on a parchment-lined sheet tray. Toast 10 minutes, until fragrant. Transfer to a large, nonreactive container. Set aside. In a saucepan over medium-high heat, bring cream to a boil. Pour over toasted California walnuts. Cover and refrigerate overnight. The next day, using a Vitamix Commercial immersion blender, blend mixture until smooth. Strain through a fine-mesh sieve. Transfer to an airtight container and refrigerate.
For the California Walnut Caramel:
In a large stock pot over medium-high heat, combine sugar, glucose, lemon juice, and 226 grams water.Cook until mixture caramelizes to a dark amber color. Remove from heat. Add butter and let melt completely. Add 1.476 kilograms California Walnut Cream. Return pot to medium heat. Cook until mixture reaches 226°F, stirring constantly. Let cool slightly. Transfer to an airtight container and refrigerate.
For the California Walnut Mousse:
Place chocolate in a large, nonreactive container and set aside. In a mixing bowl, whisk to combine egg yolks, sugar, and salt. Set aside. In a saucepan over medium heat, bring cream and milk to a simmer. Temper yolk mixture with hot cream, whisking constantly. Pour yolk mixture into saucepan. Cook until mixture reaches 167°F, stirring constantly. Stir in 800 grams California Walnut Praline. Pour over chocolate. Add gelatin, stirring until gelatin is fully dissolved. Using a Vitamix Commercial immersion blender, mix until smooth and fully emulsified. Let cool to room temperature. Once cooled, fold in whipped cream. Transfer to an airtight container and refrigerate.
For the Cassis Jam:
In a small mixing bowl, combine sugar, apple pectin, and citric acid. Set aside. In a saucepan over medium-high heat, bring cassis purée to a boil. Whisk in sugar mixture. Cook 5 minutes, whisking constantly. Transfer to a nonreactive container. Cover surface with plastic wrap. Let cool completely. Transfer to piping bags and refrigerate.
For the Candied California Walnuts:
Heat oven to 325°F. In a saucepan over medium-high heat, bring honey, trimoline, and 500 grams water to a boil. Add California walnuts and cook 5 minutes, or until syrup fully permeates nuts. Transfer to a parchment-lined sheet tray. Bake 10 minutes. Let cool completely. Brush with black cocoa powder to achieve shell-like appearance. Transfer to a clean work surface and crush to desired consistency. Transfer to an airtight container and reserve.
For the Chicory Sponge:
Heat oven to 350°F. In the bowl of a stand mixer fitted with the whisk attachment, whip egg whites and cream of tartar until frothy. With the machine running, add 200 grams sugar. Whip until medium peaks form. Transfer meringue to a mixing bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat egg yolks, remaining 200 grams sugar, vanilla-chicory syrup, and salt until ribbons form. Working in batches, fold in meringue and melted butter. Add flours. Mix until fully incorporated. Pour onto a parchment-lined half sheet tray. Sprinkle with Candied California Walnuts. Bake 20 minutes. Let cool completely. Cut into crouton-sized pieces. Reserve.
For the White Chocolate Shell:
In a double boiler over medium heat, melt white chocolate, cocoa butter, and caramelized white chocolate. Stir until fully combined. Stir in salt. Using a Vitamix Commercial immersion blender, mix until fully incorporated. Transfer to an airtight container and reserve.
To Assemble and Serve:
In a 1½-inch walnut shell-shaped silicone mold, pipe thin layer California Walnut Mousse. Freeze until set. Fill mold halfway with California Walnut Caramel. Fill remaining half with Walnut Cream. Freeze until set. Top with 1 cube Chicory Sponge. Spread an even layer of Cassis Jam over top. Freeze until set. In a saucepan over low heat, melt White Chocolate Shell. Let cool slightly. Insert a skewer into the base of the frozen gâteau and gently press to unmold. Dip into White Chocolate Shell to coat in a thin, crisp outer shell. Let set. Brush with black cocoa powder to mimic a walnut hull.
