First, make caramel cream. Put sugar and water in a pot and put it on medium low heat. Do not stir the contents in this process. If you stir, the sugar meets a lot of air and hardens.
If you leave it on the fire, it boils and turns brown. Remove from heat before dark brown. Meanwhile, heat up the whipped cream in another pot,

Pour hot whipped cream into brown sugar water little by little and mix evenly with wooden spatula. Mix it smoothly to complete the caramel cream. This caramel cream is a generous amount, so you can use it elsewhere, or you can reduce the amount of the recipe by half.

I'm going to make the dough now. Place at room temperature to gently dissolve the softened butter, then add sugar and mix thoroughly to avoid any chirping. Add eggs one at a time and mix thoroughly so that they don't separate,

Add caramel cream and mix evenly. Put the sifted powder in here and mix it as if you were cutting rubber spatula.

Place the dough in a piping bag and fill the mold 80% at a time, and place the prepared walnuts evenly. Put it in a preheated oven at 170 and bake it for about 25 minutes. Do a skewer test and bake until the dough doesn't stick.