In a bowl mix the flour 2 with the walnut flour 2 and the butter 1 and work by hand until a crumbly texture is obtained.

Add the brown sugar and continue working until an even texture is obtained. Chill the dough wrapped in plastic wrap.

In a separate bowl, mix the flour 1 with the walnut flour 1, the icing sugar and the baking powder.

Add the egg whites and stir well with a whisk.

Add the pure nut paste and the butter melted at 40ºC and continue stirring until well integrated.

Spread on a 30X40cm plate and grate the walnut crumble on top. Bake at 175ºC for 14 minutes.

Boil the cream with the salt and pour over the chocolate.

Blend for one minute and store in the refrigerator for 12 hours. Mounting.

Cook the glucose until a dark blond color is obtained.

Then add the trehalose and cook until the caramel has a dark blond color.

Allow to cool and grind to a very fine powder.

Place on the base the sponge cake cut with the same mold as the pannacotta. Top with the caramel cream.

Next, the whipped blond chocolate ganache.

Garnish with chocolate and Cantonese pecan nut pieces.