Recipe for Chestnut Cream and Saint Félicien Temptation Desserts

Blend 150 ml of heavy cream until the mixture is smooth and homogeneous.

Whip the remaining heavy cream until stiff peaks form. Gently fold the two mixtures together. Set aside in the refrigerator.

In a bowl, gently mix a quarter of the cream with 4 tablespoons of chestnut cream. Place this preparation in a piping bag and set aside in the refrigerator.

In a small saucepan, pour in the powdered sugar and two tablespoons of water. Heat over medium heat until the caramel reaches a nice golden color. Remove the saucepan from the heat, add a knob of butter, stir, and dip the walnut halves. Once they are well coated, remove them with a fork and place them on parchment paper.

Assemble the jars by alternating a layer of cream and a layer of chestnut cream. For the last layer, use a piping bag to add the mixture of cream and chestnut cream on top of the jar, forming a spiral that closes at the top. Then sprinkle some crushed caramelized walnut pieces on top.

To finish, refrigerate or enjoy immediately.