How to cook
Put the puff pastry to bake in a tray in the oven, then cool it slightly and carefully divide it into 3 separate sheets. Be careful not to break them and use a knife to help you. For the cream, heat the milk with 2/5 cup (100 g) of sugar, and whisk the egg yolks and remaining sugar with the flour, until whitening.
While stirring with a mixer, pour the milk in a thin trickle into the egg yolks and stir. Finally, add the orange zest and extract and return the cream to the heat. Stir on a low stove until you get a thick cream. Cover the cream with foil and allow it to cool, then mix in the beaten into snow cream or egg whites.
In an appropriate tray or platter, put the first puff pastry layer, cover it with cream, sprinkle walnuts on top and repeat until out of products. Coat the top thoroughly with cream and sprinkle it with walnuts.
Leave the dessert for several hours, best overnight in the refrigerator before serving.