Mont Blanc Dessert

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 a little time, I was surfing on the internet a few days ago. Attempting to find new, intriguing tips, inspiring dishes that I have never tested before, to delight my family with. Searching for a long time unfortunately couldn’t come across too many interesting things. Just before I thought to give up on it, I came across this scrumptious and simple treat by chance on Suncakemom. The dessert looked so delicious on its image, it required instant actions.

It had been simple enough to imagine just how it’s made, its taste and how much boyfriend will want it. Actually, it is extremely easy to keep happy the guy when it comes to puddings. Anyhow, I went to the website and simply used the precise instuctions that were coupled with great graphics of the method. It really makes life less difficult. I could imagine that it’s a slight hassle to take photos down the middle of cooking in the kitchen because you typically have sticky hands therefore i genuinely appreciate the commitment she placed in to build this post .

With that said I’m inspired to present my own, personal recipe in a similar way. Appreciate your the thought.

I had been tweaking the original recipe to make it for the taste of my family. I have to tell you it absolutely was a terrific outcome. They enjoyed the flavor, the overall look and loved getting a sweet like this during a hectic workweek. They basically asked for more, a lot more. So the next occasion I am not going to commit the same miscalculation. I am likely to multiply the quantity to get them delighted.

This Mont Blanc Recipe post was made possible by 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.