Walnut Creams

The French Cream fondant must be prepared 24-48 hours in advance and stored wrapped in plastic at room temperature to develop the proper texture. The finished walnut creams can be made up to 2 weeks ahead and stored in an airtight container between layers of parchment paper.

Store walnut creams in an airtight container at room temperature for up to 2 weeks, layering them between sheets of parchment or wax paper to prevent sticking. Keep away from humidity and heat sources. Do not refrigerate, as condensation will cause the fondant coating to become sticky and weep.