Grenoblois

Put the flour in a bowl, together with the salt. Soften the cold butter. Crumble the butter and flour between your fingers. Add sugar and eggs. Knead well, not too long. Make a ball and let it cool down in the refrigerator for at least 1 hour. Get the dough out of the refrigerator and knead a little while to soften. Roll to a flat circle. The thickness should be so little, that you can look through it. Flour a little and fill a bakepan with the dough. Carefully push the dough to the sides and cut the remainings with a knife. Put in the refrigerator and heat the oven to 180ºC.

When out of the refrigerator again, make holes with a fork and put into the oven for about 25 minutes. Keep watching the colour. When it has a nice golden colour, the dough is done. Get the pan out of the oven and sprinkle with cacao butter powder.

Make a caramel with the sugar and water. Add some salt to the taste. Break the walnuts, not too much. When the caramel starts getting brown you add the butter. Stir well. Add the cream and after mixing add the walnuts. Let it cool down a little.

Pour the filling in the cake and let the cake cool down. A least a few hours until the cake is really cool.