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Mont Blanc Recipe

Chestnut puree is something unique, something precious that is not meant to be average but a special one. Mount Blanc dessert is even more of that!

As I most recently have some time, I had been looking on the internet the other day. Attempting to find new, interesting thoughts, inspirational dishes that We have never used before, to treat my family with. Hunting for a while but couldn’t come across lots of interesting things. Just before I wanted to give up on it, I stumbled on this fabulous and easy dessert by chance. It seemed so yummy on its image, that called for rapid action.

It absolutely was not so difficult to imagine just how it is made, how it tastes and just how much my husband will like it. Mind you, it is very easy to keep happy the man when it comes to desserts. Anyways, I got into the website: Suncakemom and simply used the precise instuctions which were accompanied by superb pics of the operation. It just makes life less difficult. I could suppose it’s a bit of a effort to take pics down the middle of baking in the kitchen because you will often have gross hands thus i sincerely appreciate the time and energy she placed in for making this blogpost .

Having said that I’m encouraged to present my personal formulas similarly. Thanks for the idea.

I was fine tuning the initial formula create it for the taste of my loved ones. I’ve got to say it had been an incredible success. They enjoyed the flavor, the overall look and enjoyed getting a sweet like this in the middle of a hectic workweek. They quite simply asked for even more, a lot more. Thus next time I’m not going to make the same mistake. I am gonna twin the volume to make them pleased.

There are more Chestnut Puree Recipe at SunCakeMom

Cook the chestnut with one of the above mentioned methods.

Meanwhile the chestnut is getting ready prepare the meringue. Beat two egg whites until hard peaks form. Beat the lemon juice and honey with it.

Fill the egg whites into a piping bag or tool and create 1½” / 4cm diameter and 2″ / 5 cm high meringues. Or something similar to that.

Place them in the oven until golden brown color starts to appear on the edges. It takes about an hour on 225°F / 105°C

Meanwhile the meringues are getting ready peel the chestnuts.

Transfer them into a pot with two cups of water.

Cook the chestnuts for 20 minutes on low heat then place them into a food processor. Refill the water if necessary.

Puree them well. Add water to the puree if required to get a solid paste that will be able squeeze through the piping bag. It will get more solid when cooled down but mind not to get it runny.

For best results the puree should be pressed through a sieve as to not block the piping bag when making the mountain side but if we feel lucky just skip this step.

Start making the base for the Mount Blanc by mixing together the flour, baking powder, butter and egg by hand.

If the mixture feels dry just add more butter, milk or water to it in tiny amounts until it gets together into a ball.

If there is time, put the dough into the fridge to chill a bit. If time is short start making the base by rolling out the dough into a lightly floured surface.

Cut the base out by a cookie cutter, special tool made for this task only. Or with a large cup.

Place them into the oven until golden brown. This takes about 10 – 15 minutes in a 350°F / 180°C oven.

While the cookies are cooling whip cream with sweetener and vanilla then fill it in a piping bag.

When the cookies are cool enough place the meringue in the middle.

Start applying the cream around the meringue with the piping bag in a spiral from the bottom to the top.

When the cream is done, fill a piping bag with the chestnut puree and pray that it won’t block the piping head.

Apply the chestnut cream in the same spiral form around the cream.

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