Mont Blanc dessert has to be the epitome of winter and holiday desserts for me. The recipe might feel tricky but if you prepare the layers ahead of time and assemble a couple of hours before serving, you’re set to impress!
Mont Blanc Dessert
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
BY YASMINE IDRISS
Mont Blanc dessert has to be the epitome of winter and holiday desserts for me. The recipe might feel tricky but if you prepare the layers ahead of time and assemble a couple of hours before serving, you’re set to impress!
Ingredients
For the meringue:
- 5 large egg whites, room temperature
- Caster sugar , (double the weight of the egg whites)
- 1/4 tspn of cream of tartar
- 1 tspn good quality vanilla extract
Chantilly mascarpone vanilla:
- 250 grs mascarpone
- 300ml fresh whipping cream
- 250 grs caster sugar
- vanilla seeds from 1 pod, or 1.5tsp good quality vanilla extract
Mashed chestnuts: purée de marrons
- 250 g cooked chestnuts
- 20 ml water, Blend until smooth
Chestnut paste: pâte de marrons
- 250 g cooked chestnuts
- 20 ml water
- 40 g caster sugar, Mix sugar and water over medium heat until boiling. Next add the cooked chestnuts and mix. Transfer to a food processor and blend until smooth.
Chestnut cream : crème de marron (same as bonne maman)
- 250 g cooked chestnuts (or chestnuts)
- 100 ml of water
- 120 g caster sugar, Blend the cooked chestnuts in a food processor until smooth. Mix sugar and water over medium heat until boiling (110C). Next add the chestnut to the sugar syrup and mix until smooth.
METHOD
Instructions for the meringue:
- 1)
Preheat your oven to 100C
- 2)
Line a baking tray with baking paper, trace 2 x 8” circles on it.
- 3)
Place your egg whites in a large bowl, either in a stand mixer with the whisk attachment or to be used with hand held whisks.
- 4)
Make sure no traces of fat from either the egg yolks or residue are anywhere in the mixing bowl or on the whisks.
- 5)
Start whisking the eggs on medium low speed until broken up and frothy.
- 6)
Add the cream of tartar and whisk on medium to high speed until the egg whites stiffen to medium peaks.
- 7)
Start adding the sugar 1 tablespoon at a time, whisking on high speed, until all the sugar is well incorporated and the meringue is smooth and glossy. Fold in the vanilla.
- 8)
Sometimes I feel it helps to warm the sugar over the stove for a bit in a small pan before adding it to the sugar as it will dissolve quicker.
- 9)
On the baking parchment, and using the guides that you drew, place the meringue on the center of the circles and form it into 2 disks using a small offset spatula.
- 10)
Bake at 100C for 1 hour, reduce oven to 75C and bake for another hour, then reduce to 50C and bake for the last hour.
- 11)
In humid weathers, make sure the AC is switched on in the kitchen.
- 12)
Once cool, keep airtight until ready to use, for a about a week.
Crème mousseline aux marrons.
- 1)
In the bowl of an electric mixer fitted with a paddle, mix 150g of chestnut cream, 200g of chestnut paste, 200g of chestnut purée and 50g of softened butter (and 1cl of rum- optional) for a few minutes at high speed until smooth and soft.
- 2)
Place in a piping bag fitted with a Mont-Blanc nozzle (perforated with several holes).
- 3)
When ready to serve, place the first disc of meringue on your serving plate.
- 4)
Top it with half of the mascarpone and half of the chestnut cream.
- 5)
Place the second disc on top, very carefully pressing it slightly.
- 6)
Top with the mascarpone cream and then using the piping nozzle, top it with the chestnut cream.
- 7)
Decorate with pieces of meringue, marrons glacés and/or gold leaf.
Notes
Refrigerate for a couple of hours maximum before serving.