Recipe of the week: Périgord walnut charlotte

For a six-portion charlotte mold, prepare the recipe the day before.

250 g of sponge fingers or ladyfingers, 260 g of caster sugar, 120 g of well-crushed walnuts (affectionately nicknamed "cacalou", a name inherited from the Périgord dialect), 180 g of soft butter, 30 cl of milk, 4 egg yolks, 80 g of sugar, a few walnut kernels (for decoration).

The preparation

Mix the butter with 180g of sugar until light and fluffy. Then add the crushed walnuts. Beat the egg yolks with 80g of sugar, then pour the very hot milk over them. Transfer everything to a saucepan and let the custard thicken over the heat without bringing to a boil. Let it cool before pouring it over the walnut mixture, mix well, and set aside.

Line the base and sides of the charlotte mold with the biscuits softened in a bowl of light coffee, and pour half of the cream over it. Place a layer of biscuits, pour the rest of the cream, then another layer of biscuits, which will form the base of the charlotte when it is removed from the mold the next day, after being refrigerated. Finish the assembly with a few walnut kernels for decoration.

The author of the recipe recommends serving it with a walnut wine to further enhance the characteristic taste of "cacalou", or with something more sparkling, which will complement the freshness of this dessert.

“The Cuisine of Périgord” by Suzanne Boireau-Tartarat, published by Éditions Sud Ouest, 80 p., €9.90.