焼き菓子（エンガディナー）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

(A)をフードプロセッサーにかけて混ぜ合わせる。
取り出してひとまとめにしてボウルに入れる。
ラップをして冷蔵庫で1時間寝かせる。

Add (B) to a pot and heat.
Add (C) to a frying pan and heat over high heat.
When it starts to boil and change color, add the warmed (B) and mix.
Add the unsalted butter (for the walnut nougat) and mix until melted.
Check the temperature and if it exceeds 105°C, turn off the heat.
Add walnuts and mix.
Once it is mixed together, pour it onto a tray and let it cool.

Cut the baking paper into a 20cm square, slightly larger than the mold.
Take 160g from step 1 and use a rolling pin to roll it out to the same size and shape as the baking paper to make the dough for the lid.
Cut the baking paper into a 25cm square that is larger than the height of the mold.
Use a rolling pin to roll out the remaining dough from step 1 to the same size and shape as the baking paper to make the base dough.
Place the base dough into the mold and press the dough into the mold.
Break apart step 2 and place it on top of the base dough, packing it tightly and pressing it down.
Place the lid dough on top and press it into the mold.
Cut off any excess dough sticking out from the mold.
Brush the surface with beaten egg yolk.
Make a grid pattern with a fork.
Pierce the bamboo skewers in several places to make holes.

170℃に予熱したオーブンで35～40分焼く。

焼けたら冷めるまで置いておく。
冷めたら型を外し、切り分けて完成。