Walnut Slices with Buttery Vanilla Cream

If you’re going to indulge, indulge properly.

Here’s a rich, festive walnut slice that I still think of as a true “finish strong” dessert. I first met it years ago during my apprenticeship, and it stuck with me. I planned to make it so many times, but the timing was never quite right… 🙈🙉🙊 Maybe that’s a weak excuse. The truth is, I didn’t have the recipe written down. I rebuilt it from memory, tested ratios, and on the third try, it clicked.

The key part are the walnut wafers: they take patience and a precise approach. For the cream, I followed my own instincts, and the final result turned out different from what I remembered back then. This dessert takes three days, but trust me: it’s worth the wait… 💝😋😉 One more thing: you can serve it as slices, or cut it into small cubes for bite-size treats. 💪😉

Walnut slices with buttery vanilla cream

INGREDIENTS & METHOD

SERVES 12–14 DIFFICULTY advanced WAFER BAKE TIME 16 minutes ALLERGENS dairy, gluten, eggs, nuts

WALNUT WAFERS

• 500 g ground walnuts
• 500 g granulated sugar
• 1 heaped tablespoon sharp flour
• 5 egg whites

BUTTERY VANILLA CREAM

• 500 ml milk
• 5 egg yolks
• 60 g granulated sugar
• 50 g sharp flour
• 2 tablespoons vanilla extract
• 245 g butter
• 160 g powdered sugar

GLAZE

• 200 g dark cooking chocolate
• 2 tablespoons oil

METHOD

1. 1. Place the ground walnuts into a bowl. Add granulated sugar, flour, and egg whites. Knead well into a dough. Cover the dough with a kitchen towel and let it rest for 60 minutes.
2. 2. Place a sheet of baking paper on the work surface and dust it with flour. Put the walnut dough onto the paper, dust again, and roll it into a rectangle measuring 41*37 cm. Cut the rolled dough into three equal parts and prick a few times with a fork. Carefully transfer the dough strips (with the baking paper) onto a baking tray. Cover with a kitchen towel and let rest at room temperature for at least 10 hours.
3. 3. Place the tray with the wafers into an oven preheated to 185°C and bake for 16 minutes. Leave the baked wafers on the tray to cool completely.

TIP
Both raw and baked (warm) wafers are fragile, so handle them gently. Once cooled, they become firm, but after resting with the cream they soften beautifully. Result: a perfect sweet bite that melts in your mouth. 💋😋

4. 4. Pour 100 ml cold milk into a bowl. Add egg yolks, flour, granulated sugar, and vanilla. Mix well. Bring the remaining milk to a boil, then remove from heat. Whisk the yolk mixture into the hot milk. Return to heat and cook for 3 minutes, stirring constantly. Transfer the cream to a deep plate and immediately cover with plastic wrap so it touches the surface. Once partly cooled, refrigerate until fully chilled.
5. 5. Place butter into a mixing bowl. Add powdered sugar and beat on the highest speed for about 10 minutes, until doubled in volume and light and fluffy.

TIP
For the best airy buttercream result, let the butter sit at room temperature for at least 2 hours before you start.

6. 6. Reduce the mixer speed to minimum. Add the fully chilled vanilla base, then increase to maximum speed. Beat for 5 minutes, until the creams combine and you get a smooth buttery vanilla cream.
7. 7. Place one walnut wafer on a serving tray and spread with ⅓ of the cream. Cover with the second wafer and spread with cream. Place the third wafer on top and spread with the remaining cream. Refrigerate for 2 hours.
8. 8. Add oil to the broken chocolate. Melt halfway over a double boiler, remove from heat, and stir several times until fully melted. Stir and temper to 35°C. Pour the chocolate over the walnut slice. Refrigerate again until the chocolate sets.

TIP
SLICING: Dip a sharp knife into hot water. Place the blade on the slice and “chop” down with firm pressure.

SERVING TIP
Serve as a plated dessert. For an extra touch, add walnut or vanilla ice cream. You can also cut it into small cubes for bite-size pastries. Place cubes into paper cups and top each with a piece of walnut.

FAQ

Why do the wafers rest for at least 10 hours?

Because the mixture stabilizes. The wafers bake more evenly, and after resting with the cream they soften beautifully.

Can I make it ahead?

Yes. It actually improves after resting, because the flavors blend and the wafers soften to the right texture.

How do I slice it neatly without cracking the chocolate?

Warm the knife in hot water, wipe it, then cut decisively with firm pressure.

How do I serve it as bite-size pastry?

Cut into small cubes, place in paper cups, and top each with a piece of walnut.