– Beat the yolks with sugar. Add cognac to the chantilly. Cool.

– Boil the milk and beat in to the yolk mixture. Boil, stirring, until thickens over water bath , remove from heat and beat until the paste cools down. Combine with the chantilly and nuts.

– Put the cream and nut paste into a form, sprinkle with the rest of nuts and cool.

– Place the form in hot water for a few seconds and tilt on a dish. Decorate with the nuts-caramel mixture and melted honey.