1. French tapioca: soften the butter at room temperature, add white sugar, and beat until white.
2. Add ice water and low-gluten flour, stir with a spatula until there is no dry powder
3. Press into a smooth dough (do not knead the dough too much to avoid gluten)
4. Roll out into a 0.4cm thick sheet and spread it in a tower mold (if it is too sticky, sprinkle a little flour to prevent sticking, or put it in the refrigerator for a while)
5. Use a rolling pin to roll out the excess tapi on the top
6. Use a fork to poke small holes in the tapioca (so as not to swell the tapioca during baking), and put it in the refrigerator for 1 hour. After being refrigerated, put it in a preheated 175 degree oven and bake for 15-20 minutes
7. Caramelized walnuts: Put the confectioner's sugar and honey in a small pot, heat on a medium-low heat (do not stir during the period), put the chopped walnuts in a preheated 170 degree oven, bake for about 6 minutes, so that the walnuts become crispy
8. Heat until the syrup is amber, turn off the heat
9. Use the microwave to heat the whipped cream until it is about to boil (note that when heating in the microwave, avoid the whipped cream from boiling over), add it to the caramel in two batches
10. Boiling and splashing will occur when pouring whipped cream, so pay attention to safety
11. Stir well
12.
13. Pour in the roasted walnuts and mix well
