Method

Prep

• Make the walnut praliné
• Make the walnut crème diplomat
• Make 2 biscuit succès discs using the praliné

Assembly

• Line a foam cake board with wax paper or aluminum foil
• Place a biscuit with the flat side down and pipe 12 large dollops of walnut crème diplomat around the edge
• Pipe more dollops to fill the center
• Coat the non-flat side of the other biscuit with a thin layer of crème
• Top with toasted sliced almonds
• Place it on top of the cake and refrigerate for 6 hours to overnight
• Dust with powdered sugar before serving